Food starts with noodles

After dealing with these, it's time to hit the flower knife.

If the flower knife is not well beaten, the fish will not be deep-fried, and the taste will become unpalatable.

So this step is very important!

Chapter 742

The sweet and sour carp is fried directly, so the knife is very important.

In order to fry the fish thoroughly, the carp is usually covered with a peony flower knife.

The so-called peony flower knife cuts in with a straight knife two centimeters or three centimeters behind the gills of the fish, and when it reaches the vertebrae, turn the knife edge and cut two centimeters horizontally in the direction of the fish head.

Then turn the fish over and lightly draw two knives on the fish, so that the peony flower knife is completed.

The reason why this kind of knife is used is that it can cut the thicker part of the fish to the maximum extent so that the fish can be cooked and fried thoroughly.

Another reason is that after all the fish are marked with flower knives, when the fish tail is lifted, the fish meat is layered like the petals of a peony flower, which is more beautiful.

Therefore, this kind of knife flower is called peony flower knife by those literati.

The peony flower knife on the carp is not only beautiful, but also can make the fried fish stick more sweet and sour sauce, which makes it taste better.

Therefore, making sweet and sour carp with peony flower knife has become a customary habit among chefs.

Of course, it doesn't need to be so troublesome in general family production, and it can be done directly with an oblique knife.

As long as you cut deep enough, it can be fried through.

Holding the kitchen knife, Xu Zhuo started to twitch.

Among all the fish, only the fish tendons of carp are fishy, ​​especially the wild carp in the Yellow River, which has a stronger fishy smell, not only fishy, ​​but also earthy.

Therefore, the tendons of carp are called fishy tendons.

Not all carp have cramps, as long as they are not fished out of the Yellow River, the fishy smell is actually not too strong, so it doesn't matter whether they smoke or not.

Except for carp, there is no need to pump the tendons of other fish.

Because the tendons of some fish are not only not fishy, ​​but can even be used as a dish.

For example, the fish tendons of sturgeon, known as dragon tendons, were still offerings in the Qing Dynasty.

It is said that the fish tendon of the sturgeon is springy and refreshing, fresh and crisp.However, Boss Xu hasn't eaten it yet, which is a bit regretful.

It's not that I can't afford it, the main thing is the real wild sturgeon...

Into the protection of animals!

There is a skill in carp tendons. Cut straight about one centimeter behind the gills, cut about one centimeter, and then cut again three centimeters from the tail.

Pat the body of the fish with a knife, and when a white spot appears at the fracture of the cut fish, this is the fish tendon.

Hold the tendons of the fish with your nails, and gently pat the body of the fish with a kitchen knife with your other hand.

The fish tendons will be pulled out slowly.

Then turn the carp over and pull out the tendons on the other side.

After pumping the fish tendon, it's time to change the knife.

In fact, in the culinary circle, Gaidaohua has a special term called Jidao.

This knife method sounds strange, but it has a wide range of applications. All Huadao knife methods are within the scope of Jidao.

The peony knife that Xu Zhuo is using now is considered a relatively advanced type of knife in the category of jai knives, because when cutting, there is a process of turning the knife edge.

When many people are operating, this step is easy to make mistakes.

Because after cutting straight into the fish with a kitchen knife, it is a bit difficult to change the cutting edge to cut horizontally.

If the rotation is too fast and too fast, it is easy to cut off the fish meat, but if the rotation is too slow, it will be affected by the texture of the fish meat, causing the edge of the knife to deviate or slice directly from the fish meat.

Both of these have actually come to a misunderstanding.

That is, when cutting, you must hold the kitchen knife firmly in your hand, and cut slowly with force.

When the knife edge turns, it can be slightly curved.

When cross-cutting, be sure to cut flat against the backbone of the fish.

Don't let the edge of the knife deviate, and don't let the edge of the knife float out because of weak strength.

Because Xu Zhuo had skills in hand, this step was done very easily.

Make a peony flower knife every 2.5 cm on the fish, and each knife is very even.

Some helpers in the back kitchen noticed Xu Zhuo's craftsmanship, and all of them stared wide-eyed, a little incredulous.

Especially those cooks who were recruited later thought that Xu Zhuo was a young man who definitely didn't know how to operate the back kitchen, and he wouldn't even be able to work in the back kitchen.

He thinks that as long as he has a good relationship with Guan Junjie in the back kitchen, he can do whatever he wants.

It turned out that Xu Zhuo not only came to the back kitchen, but also a master of cooking.

This beautiful peony sword flower made everyone put away their contempt.

At the same time, I also realized a problem. You must not mess around when working in Sifang Restaurant, otherwise you will definitely be fired.

Moreover, Xu Zhuo's ability to open such a large store at such a young age definitely has something to do with his connections.

In case I talk too much later, I say that this chef is not good, and there is something wrong with his character.

You might lose your job.

After all, the circle of chefs is not big, and the bosses know each other.

So it's better to work honestly and don't think so many useless things.

After Xu Zhuo finished the peony knife flower, Xu Zhuo shook the fish tail, and the flesh on both sides of the fish bloomed like a peony flower.

"What a beautiful knife flower!"

Feng Weiguo came over and looked at the fish in Xu Zhuo's hand, full of praise.

Boss Xu didn't care about this kind of praise anymore, he put the fish into the basin and started to marinate.

Pour two spoonfuls of cooking wine into the pot, add shredded green onion and ginger, a little pepper and a spoonful of salt.

Then spread the marinade evenly on the inside and outside of the fish with your hands, and then put it in the basin for 15 minutes to let the marinade taste.

You must ensure that the fish is marinated and tasted before proceeding to the next step, otherwise the batter will be hung when it is fried, and the taste will be more difficult to soak in.

The fish meat was not only bland and tasteless, but also had a fishy smell.

While marinating the fish, Xu Zhuo began to prepare the batter for frying the fish.

This kind of batter is made by mixing starch and flour with water in a ratio of 1:2 to make a thin batter. When making the batter, pour some cooking oil into it.

The taste of fried fish is more crispy.

After the batter is prepared, Xu Zhuo has to make the sweet and sour sauce that will be used later.

Most of the current sweet and sour sauces are made with tomato sauce.

In fact, the sweet and sour sauce used for sweet and sour fish is the same as that of sweet and sour pork ribs. It is boiled with salt and vinegar and dark soy sauce. It is a little unprofessional to use tomato sauce.

Because the color of tomato sauce is very deliberate, it doesn’t look as comfortable as boiled with soy sauce and vinegar. In addition, the sour taste is not as good as boiled with balsamic vinegar.

The blending ratio of sweet and sour sauce is easy to master, just remember one, two, three, four, five.

Stomach shrinkage one two three four five refers to: one wine, two sauces, three sugars, four vinegars, five waters.

The "sauce" here refers to dark soy sauce, which is mainly used to enhance the color.

The "wine" here refers to cooking wine or rice wine.

Use this ratio to cook sweet and sour sauce, no matter the taste or color, it is better.

Suitable for most people's taste.

Xu Zhuo poured all these ingredients into a large bowl, stirred them well, and put them aside for later use.

Then Xu Zhuo chopped some minced garlic and put it aside, ready to add it to the sweet and sour sauce later, and cut some diced carrots and boiled them in boiling water.

After all these were prepared, he put the frying pan on the stove and prepared to fry the fish.

Chapter 743

When making sweet and sour fish, it is difficult to fry the fish.

The fish has a burnt smell if it is deep-fried, and the fish is not cooked if it is lightly fried.

If the oil temperature is too low, the fried fish will not be crispy, soft and tasteless.

The oil temperature is too high, and the fried fish is raw inside and cooked outside, making it difficult to swallow.

In addition to the oil temperature, the batter is also the key to the taste of fried fish.

When the oil temperature rose, Xu Zhuo took the fish out of the basin, controlled the cooking wine on it, and picked out all the onion and ginger from the fish by the way.

These marinades have been cleaned up, otherwise they will be fried in the oil pan, causing the fish to have a bitter taste.

After cleaning, Xu Zhuo lifted the fish tail and put the fish head down on an empty basin.

The other hand held the batter just stirred, and slowly poured it down along the tail of the fish.

On one side, turn the fish body from side to side, so that all the knives are spread out, so that the batter can hang evenly on the fish.

After the batter is poured, for some places where the batter has not been hung, you can grab the batter flowing down from the basin with your hands and hang it again.

Strive to achieve the batter on the inside and outside, and the thickness of the batter should be consistent.

After hanging the batter, lift the tail of the fish and shake it twice to let the excess batter fall off the fish.

When the oil is [-]% hot, start frying the fish.

Before frying, first turn off the fire, then lift the fish tail and put the fish head into the frying pan.

Holding a spoon in the other hand, scoop up the hot oil in the pan and pour it down the fish.

Use the method of pouring and frying to shape the fish body first.

The reason why the fish is not put into the pot directly is mainly to prevent the batter from falling off the fish after being put into the pot.

In addition, if you put it directly into the pot, the peony knife may be deformed, or it may be closed directly, which will affect the overall appearance.

Xu Zhuo is very familiar with the frying method, because this is the method used to splash the beans in oil.

After the fish body turned slightly yellow and the batter was all solidified, Xu Zhuo then put the fish body along the side of the pot into the pot for frying.

At this time, the oil temperature in the pot has dropped.

It is just right to use the method of dipping and frying to thoroughly fry the inside of the fish.

This is why it is necessary to turn off the fire just before the explosion.

Dipping is not only for shaping the body of the fish, but also for cooling the oil in the pan and preparing it for dipping.

After a few minutes, Xu Zhuo turned the fish over and fried it for another two or three minutes, then took the fish out and set it aside for later use.

Then turn on the fire, let the oil temperature in the pot rise, and prepare for re-frying.

At this time, Xu Zhuo put a frying pan on the stove next to him, first slid the pan, then poured some base oil into the bottom of the pan, poured in the prepared sweet and sour sauce, and started to boil.

After boiling, reduce the heat to low and let the soup in the pot boil slowly.

This sweet and sour sauce is a traditional sweet and sour sauce. In Cantonese cuisine, this kind of sweet and sour sauce has been eliminated. The sweet and sour sauce used in Cantonese cuisine is more complicated and has more compound flavors.

However, the skill of sweet and sour carp does not come with it, which makes Xu Zhuo a little disappointed.

It is estimated that when I learn sweet and sour pork in the future, I will be able to learn the sweet and sour sauce of Cantonese cuisine.

When the temperature of the oil in the oil pan rose to over [-]%, Xu Zhuo began to fry the carp again.

It doesn’t take too long to re-fry carp, 30 seconds is enough, because the fish is already cooked, and now it is only necessary to deep-fry the outside of the fish.