Food starts with noodles

The fried carp is placed on a plate and placed in a shape.

Generally, there are two shapes of carp wagging its tail or diving over the dragon's gate.

Carp tail wagging is to fold the carp's tail to one side. When swinging, the fish body is laid flat with the tail facing upwards, or the fish is lying on the plate with the tail tilted to one side.

The shape of Yuyue Longmen is to fold up the head and tail of the fish, only the middle part of the fish body is placed on the plate, and both ends are tilted up.

It looks like a fish is jumping.

Boss Xu made a move, naturally it was Yuyuelongmen's rather flamboyant style.

After setting it up, he began to boil sweet and sour sauce.

Stir it twice first, then Xu Zhuo mixes some starch water into the pot to increase the viscosity of the sweet and sour sauce.

At the same time, it also makes the sweet and sour sauce have a smooth taste.

After the starch water was poured in, the sweet and sour sauce became viscous. At this time, Xu Zhuo put in the blanched diced carrots and minced garlic, stirred well and turned off the heat.

Then scoop up a spoonful of hot oil from the frying pan next to it and pour it over the prepared sweet and sour sauce.

This spoonful of hot oil immediately stimulated the aroma of sweet and sour sauce.

And the colors are brighter too.

This is the key step in making sweet and sour carp.

This step is not complete until the hot oil is poured over it.

The finished sweet and sour sauce not only has a sweet and sour taste, but also has a garlic flavor. If you want a spicy taste, you can pour some chili oil into it at this time.

The sweet and sour taste can compound many flavors.

Before cooking, you can also use hot oil to fry the onion and ginger until fragrant, and then pour in the sweet and sour sauce, which will also taste good.

However, Boss Xu felt that too much flavor would overwhelm the freshness of the fish, so he didn't put so much ingredients.

Picking up the pot and putting it on the workbench, Xu Zhuo scooped up the sweet and sour sauce from the pot and poured it over the fish.

A sweet and sour carp with delicious color and flavor is ready.

All the chefs around surrounded him, and even Guan Junjie couldn't help taking out his phone to take a picture.

No matter in terms of color or aroma, this fish cannot be faulted.

Especially the shape of the fish jumping over the dragon gate makes the whole fish look even more shocking.

The smell makes me want to taste it with chopsticks.

The old man was not there, so Xu Zhuo handed the chopsticks to Feng Weiguo: "Grandpa Feng, you will be the gatekeeper."

Professor Feng walked over with his hands behind his back and walking in figure eight steps.

Shanxi also has sweet and sour carp, so Feng Weiguo is qualified to show off.

Taking the chopsticks, he held a piece of fish, dipped it in the sweet and sour sauce on the bottom of the plate, and then put it in his mouth, ready to taste it carefully and point out the shortcomings.

As a result, when he put the fish into his mouth and tasted it, his expression immediately changed.

hiss……

This fish can do it, even if it is done by itself, it is at most like this, right?

He looked at Xu Zhuo as if he didn't know what to say.

The sweet and sour pork ribs and this sweet and sour fish dish a few days ago are all cooked to the same level as mine.

Are today's young people so rebellious?

But everyone was watching, and he couldn't help but talk. After swallowing the fish in his mouth, Feng Weiguo searched his brains and finally picked out some shortcomings.

"Maybe I'm used to cooking Shanxi cuisine, and I think the vinegar flavor is a bit lacking, and it's not too spicy. But it's good in other aspects, and it can be regarded as the signature dish of the restaurant."

After finishing speaking, he put down his chopsticks and let Guan Junjie taste it.

Guan Junjie originally had the same idea as Feng Weiguo, even if Xu Zhuo cooks delicious food, at most he will be top-notch among his peers, absolutely not...

He took a sip and immediately thought otherwise.

Even the small thoughts in my heart have changed.

Originally, he wanted to change the place for gold plating here, but now...

He felt that following Xu Zhuo, he seemed to be able to learn a lot.

and so……

"Ding! The host has completed the hidden task [Recruitment], and will be rewarded with a special D-level signature dish - fried sausage. Congratulations to the host."

Chapter 744 The management of the kitchen is stable!

Stir-fried fatty intestines?

This……

Xu Zhuo was overjoyed.

Not only because of getting such a heavyweight dish, but more importantly because Guan Junjie finally returned to his heart.

It's more important than what dish you get.

Because Guan Junjie was able to return to his heart, Xu Zhuo didn't have to worry about the kitchen at all.

The management team of the back kitchen is now in its infancy. In addition to the top leader Guan Junjie, there are two backup talents, Guo Xingwang and Jianguo.

Although Guo Xingwang can't cook, he is more outgoing.

Within a few days of his arrival, he became acquainted with everyone in the back kitchen, even the little girls at the front desk.

Letting him be Guan Junjie's assistant can be regarded as giving full play to his talents.

As for Jianguo, although he is not good at words, he has been the head chef for nearly a year.

He has his own unique side in management, and the old employees in the store admire him.

With the two of them assisting, Guan Junjie should be more handy in the back kitchen.

As for the chefs in the back kitchen, half of them were brought by Guan Junjie, and the remaining half were found by the provincial capital, so it was not difficult to manage.

"Come, come, everyone, try it, this sweet and sour carp is really..."

Guan Junjie paused for a moment, thinking of a suitable word.

"It's really endless aftertaste, and the lips and teeth are fragrant!"

After Guan Junjie put down his chopsticks, the others were less polite.

It's okay to say that Feng Weiguo praised, after all, Feng Weiguo praised everyone in the back kitchen, and now he is still the consultant of Sifang Restaurant, so it is very normal to praise Xu Zhuo.

But Guan Junjie also praised it, which means the taste is really good.

Guan Junjie is the executive chef, it doesn't matter how much he praises the boss's craftsmanship in private.

But boasting like this in front of everyone, unless it is really delicious, will definitely bring down the atmosphere of the whole store.

If the chefs in a shop are all sycophants, the consequences can be imagined.

So everyone couldn't wait to pick up the chopsticks, and tasted Xu Zhuo's sweet and sour carp with a skeptical attitude.

then……

They all looked at Xu Zhuo with incredulous eyes.

Obviously, the taste of this sweet and sour carp is really unexpected.

"Delicious, really delicious!"

"Yes, it is indeed delicious, this taste is absolutely amazing!"

"Boss, you always say that you are not good enough, but you are just being modest. This sweet and sour fish...is really delicious beyond imagination."

The soup tastes creamy, sweet and sour, and has a faint garlic aroma, which makes people appetite.

The fried carp is just right, the skin is golden and crispy, and the fish is tender and juicy, which makes people want to eat more.

A carp weighing about one and a half catties was snatched up by everyone in no time.

When Guo Xingwang squeezed in with his chopsticks, only the spine of a carp was left on the plate, not even the head and tail.

"you……"

Guo Xingwang was a little speechless, "You guys are too unjust, aren't you? At least leave me a mouthful!"

After speaking, he began to complain to Xu Zhuo: "Since you are doing this, why don't you use the two [-]-jin ones outside? The one that weighs more than one catty is too small, right?"

While talking, he took a piece of steamed bun, dipped it in the soup on the plate and stuffed it into his mouth, which was a taste.

Xu Zhuo didn't know whether to laugh or cry: "I'll make you another one later... By the way, don't you know that sweet and sour fish can only use more than a catty of fish?"

The fish used to make sweet and sour carp is very particular, and it is best to use carp that weighs more than one catty.

Not only is it convenient to cook fish that weighs more than one catty, but more importantly, the meat of fish that weighs more than one catty is tender.

For fish weighing more than two catties, the meat quality is obviously older due to the long growth period.

The growth of carp basically takes two years. In the first year, it grows from fry to fingerlings, and in the second year, it grows from fingerlings to more than a catty.

The fish at this time is the most tender. If it is kept for another year, although the fish will grow to more than three catties in size, the meat quality will not be as tender as when it was more than one catty.

In addition, fish weighing more than one catty is easier to deep-fry, and larger fish, no matter how good the knife is, it is more laborious to fry, and the fish may be cooked inside and out.

Anyone who knows a little bit about cooking knows this knowledge, but Guo Xingwang, who has been an apprentice in Wangyue Tower for several years, doesn't even know this...

No wonder Guo Shuying drove him to the Central Plains. At this level, staying in Wangyue Tower for another ten years will not be good.

As for his management ability, he didn't have a chance to show it in Mochizuki Tower.

Because Wangyue Tower is run by the entire Guo family, and there are many management talents, it is impossible for Guo Xingwang, a younger generation, to take the lead.

So it was a wise move for Guo Xingwang to join Xu Zhuo.

Next, Xu Zhuo made several sweet and sour carp.

Cui Yong was eating, so they had to try their handicrafts no matter what.

There are several customers who have recharged tens of thousands today, and they have to send a fish as a token of appreciation.

In addition, the waiters at the front desk also have to taste the taste, lest customers ask how it tastes, but hesitate to answer.

The sweet and sour fish is very popular, and even the old man who came to the store with his old lady was full of praise.

Xiong Zai also came to the store today, still wearing the pirate outfit that Yu Keke bought for him.

As soon as it entered the door, it rushed to the aquarium in the lobby, staring straight at the two big carps inside in a daze.

When the two fish approached it, this guy excitedly stretched out his hand to scratch the glass.

But it was useless, the two fish looked at it like a fool, without any reaction.

In the kitchen, Xu Zhuo was chatting with Cao Kun about fat intestines.

After the two "cooperated" last time to make the crystal elbow dish, Cao Kun hoped that Xu Zhuo would be inspired again and come up with a new lo mei.

Especially now that he has become the director of the stewed food department of Sifang Restaurant, he wants to make some new dishes to repay Xu Zhuo's kindness.

So now that Xu Zhuo came to ask Fat Chang, Cao Kun was very enthusiastic.

Even a little excited.

"Xu Zhuo, why are you suddenly interested in fat sausages? Did you learn a new way to marinate vegetables? I have a lot of experience with braised fat sausages. Let's discuss it..."

Xu Zhuo was a little embarrassed to interrupt his enthusiasm.

It wasn't until Cao Kun finished expressing his feelings that Boss Xu said awkwardly, "Brother Kun, I didn't intend to make stewed sausage..."

Cao Kun had a look of disbelief: "Why don't you ask me if you don't make stewed sausages? You must have learned some brilliant tricks again. Let me tell you, don't make a fool of yourself."

"..." Xu Zhuo.

He was a little dumbfounded, it seems that when he made the crystal elbow last time, he really left a deep impression on Cao Kun.

In the future, if the system will give you any method of braised meat, you must discuss it with Cao Kun.