Food starts with noodles

Half an hour later, Li Zhuang's white meat was ready, and the two small cold dishes for appetizers were also put on the plate, and Xu Zhuo even cut up the stewed pork.

He put the wok on the stove and started to prepare the fried fish.

Well, after the fish is fried, stir-fry the dishes, so that it can be eaten in time.

A good chef must also be a master of planning. Before doing it, he must arrange the order of cooking.

Can't think of what to do, otherwise there will be embarrassing scenes of hot dishes not hot and cold dishes not cold.

After the pan was heated up, oil was poured in, and then Xu Zhuo began to bring over the fish pieces, using chopsticks to slowly pick out the onion, ginger, and peppercorns inside.

Fry the fish pieces first, and then fry the fish fillets, so that the temperature of the fish pieces has dropped after the fish fillets are fried, and they can be better combined with the sweet and sour sauce in the pot.

And the taste of sweet and sour sauce can also penetrate into the fish pieces through the heat.

When there were only pieces of fish left in the basin, Xu Zhuo began to put the seasonings in it.

First put a little five-spice powder, then put some pepper, and finally put some flour into it.

Because salt and cooking wine have been put in the marinade, this step can be saved now.

Then, Xu Zhuo put two egg whites into the basin, poured some cooking oil on it, and started stirring with chopsticks.

If you want the fish to taste delicious, you have to hang the batter evenly, so that the fried fish will be crispy on the outside and tender on the inside, with a delicious taste.

After preparation, the oil temperature in the pot has also risen to [-]% hot.

Xu Zhuo used chopsticks to put the fish pieces into the pot one by one for frying.

When the fish pieces are put into the pan, the oil temperature should be high, because the fish pieces need to be shaped.

But after setting the shape, you have to turn down the heat to a low level, lest the outside of the fish pieces will not be fried thoroughly.

"Wow, it smells so good! There is no one at home today, do you still plan to drink some?"

The scent attracted several people who were chatting in the living room, especially Li Hao, who couldn't move his eyes away when he saw the fried fish pieces in the pan.

Xu Zhuo smiled, there is nothing to do now, and the restaurant will resume work soon, so we really should have some drinks.

Regarding the grievances with the Shen family, both parties have tacitly agreed not to mention it anymore, and Yu Changjiang has returned to Yangzhou with his two lawyers.

It looked calm, but under the calm, Xu Zhuo believed that neither side would be too peaceful.

If I can entrust Cui Yong to find evidence of Shen Pengfei's gang involvement, Shen Pengfei must not be idle.

At this time, whether he is pretending or putting on a show, he has to show that he is relaxed and vigilant and everything will be fine.

Only in this way can Shen Pengfei relax his vigilance and make it easier for Cui Yong to do things.

So Xu Zhuo not only plans to drink, but also plans to live broadcast the drink.

"Lao Meng, haven't you broadcasted live today? The four of us will do live broadcast together when we eat later.

There are beers and drinks in the refrigerator, and white wine and red wine in my study. You can drink whatever you want, and today I will have a live broadcast of pure men. "

Li Hao didn't pay much attention to this matter, anyway, his live broadcast was just eating and drinking.

After eating, say 'goodbye, everyone, please support Lao Meng'. This kind of unnutritious words is over.

But Guo Xingwang, who participated in this kind of activity for the first time, was very excited.

Not only strongly requested to join Meng Liwei's fan group, but also went to the bathroom specially, and used the no-rinse shampoo for styling with cocoa to straighten his hair.

"Xingwang, what are you doing up and down?"

Guo Xingwang straightened his hair and stretched his T-shirt as much as possible.

"I heard that Lao Meng has a lot of female fans, and Mr. Zheng guards against them every day like a thief. As a friend, I have to help share the burden.

Lao Meng, those female fans of yours who are between the ages of 18 and 25 and whose height is above 165, please be sure to introduce them to me.

Just let them pester me as much as they want, and send me those kind of scale photos, and I will bear it for you!Of course, if they are successful in their careers, the age can also be relaxed below 45..."

Xu Zhuo took the colander and started to scoop up the fried fish pieces in the pot: "Xingwang, are you still thinking about finding a rich woman to take care of you?"

Guo Xingwang stretched out his hands to pinch a piece of fish, blew it twice to taste the taste, and then said: "It doesn't matter if a rich woman is not rich, I mainly like women who are ambitious."

After the fish pieces are fried, start frying the fish fillets.

This is not the same as fried fish nuggets, because the fish fillets are dry fried.

The so-called dry frying is to dip the marinated ingredients in the flour before putting them into the pan, so that both sides of the ingredients are covered with dry flour.

This will make it taste better when fried.

But if you can't grasp the heat well, it's better to hang the batter honestly.

Because of this frying method, it’s okay to fry a chicken leg and chicken wing, after all, the ingredients are relatively thick.

But for fried fish fillets, the requirements for the heat are higher.

If the fire is too high, it will not be fried; if the fire is too low, slag will fall off.

If the frying time is long, it will have a burnt smell; if the frying time is short, it will not be crispy.

Anyway, bombing this thing is all about technology.

If Xu Zhuo had no skills, he probably wouldn't dare to do this.

After all, car overturning is a small matter, but destroying people and setting up is a major matter.

Moreover, the fried fish fillets don't even put five-spice powder and pepper, and rely on the salt and cooking wine added during marinating to enhance the taste.

So to a certain extent, the difficulty is a bit higher than that of fried fish nuggets just now.

This is also the key to making fried fish fillets into independent dishes.

Xu Zhuo picked up a piece of fish fillet from the basin with chopsticks and placed it on the plate that had just been filled with flour.

Coat both sides with flour and place in pan.

Meng Liwei on the side looked puzzled: "It's not the same as the pistol leg that exploded on the Internet, everyone dipped it twice, and you dipped it once.

Besides, starch is added to other people's flour, and you are pure flour...Xu Zhuo, what's the difference? "

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I didn't break it on purpose, because I don't know the difference, so I have to look it up...

Chapter 835 Guo Shanshan Is Coming

While putting the fish fillets into the pot, Xu Zhuo explained the difference to Meng Liwei slowly.

The crispy-skinned fried chicken that is very popular on the Internet is dipped in flour twice, mainly to increase the thickness of the outer skin, so that it makes people more satisfying to eat.

And the fish fillet is so thin, if it is dipped in flour twice, it will appear too thick.

And after frying, the thickness will also affect the fresh and tender taste of the fish.

Therefore, fried fish fillets only need to be dipped in flour once.

As for the matter of adding starch to the flour that Meng Liwei mentioned, we have to talk about the difference between making paste.

According to the difference in taste, hanging paste is divided into crispy paste and meringue paste.

The difference between the two is actually the difference between starch and flour.

The starch paste is crisp and the roux is crisp.

Therefore, many fried products are mixed with starch and flour, just to make the skin crispy and crispy.

For example, crispy fried chicken, an Internet celebrity gourmet, is a typical example of the application of crispy paste.

The fried chicken is crispy on the outside, but the meat inside the crispy skin is tender and juicy. This strong taste contrast makes people never get tired of eating it, and the more they eat, the more they want to eat it.

Not so with dry fried fish fillets.

First of all, fish meat is more tender than chicken, and you don’t need to chew it when you eat it. It will melt when you sip it with your tongue.

In this case, if you use crispy paste, you will only feel the crispness of the outer skin, and you will not feel the tenderness of the fish at all.

The crispy paste is different. The fish fillets dipped in pure flour are fried. Although they look very crispy and pastey, they are very different when eaten.

There is no need to bite the fish fillet in your mouth, just press it with your tongue, and the layer of crispy paste on the surface will immediately spread out, revealing the fresh and tender fish meat inside.

One is so crisp that it melts in the mouth, and the other is so tender that it falls apart with a sip.

Simply the perfect match!

"Damn, there are so many things to pay attention to. I really learned... But when can we have dinner? I'm already hungry, but hearing you say that makes me even hungrier."

Seeing that Xu Zhuo was talking vigorously, Li Hao couldn't help mumbling, for fear that he would continue talking.

At this moment, Guo Xingwang and Meng Liwei were standing beside Xu Zhuo, and they could pinch some fish fillets from time to time.

And Li Hao was embarrassed to push forward, after all, it was summer, and it always felt a bit awkward for several elders to stand next to each other.

So now he can only stand aside and stare blankly.

"Hurry up, the fish fillets are easy to fry, and it will be ready in a few minutes."

After speaking, Xu Zhuo quickened his movements.

Coat the fish fillets with flour on both sides, then put them into the oil pan, take them out when they are fried until golden brown, and put them in a basket placed on a basin to control the oil.

There is no need to re-fry the fish fillets, because it is flour paste, and it is easy to fry if it is re-fried.

After all the fish fillets were fried, Xu Zhuo handed the basket to Guo Xingwang: "You don't need to put anything, just put it on a plate."

The dry fried fish fillet is the tenderness of the fish, and the less seasoning, the better.

Next, Xu Zhuo started cooking.

The order of cooking is to fry the spicy dried fish first, then fry the fish-flavored shredded pork, and finally make the sweet and sour tile fish.

The reason for this arrangement is because the spicy dried fish does not affect the taste even if it is cold.

The sweet and sour tile fish is put at the end because this dish must be eaten while it is hot. Once it is cold, it will have a slight fishy smell, which will affect the taste.

Although the fish-flavored shredded pork will affect the taste when it is cold, but the fish-flavored shredded pork will thicken when it is cooked, and the temperature will cool slowly, so it is placed in the middle.

After the spicy dried fish was out of the pan, Li Hao had already started serving rice, and Meng Liwei was also looking for angles with a tripod in the restaurant, making the final preparations for the live broadcast.

After making the fish-flavored shredded pork, Xu Zhuo didn't directly cook the sweet and sour tile fish, but brought out the shredded radish that had been marinated for more than an hour.

At this moment, the shredded radishes in the pot have all become limp, and a lot of water has leaked out.

Xu Zhuo took the shredded radish out of the basin, washed it twice in clean water, then squeezed it dry, and put it in a basket.

He opened the lid of the pot where the fish soup was being boiled, and poured shredded radish into it.

Cover the lid and simmer for 2 minutes, then Xu Zhuo lifted the lid, and the freshness of the fish soup was a little bit more refreshing with radish.

Start seasoning.

Put two teaspoons of salt, one teaspoon of pepper, and one teaspoon of sugar in the pot.

Stir slightly with a spoon, cover the pot and simmer for another 2 minutes, then turn off the heat and leave the pot.

This soup is delicious, the shredded radish is firm and smooth, and it can even taste like vermicelli.

In fact, before the shredded radish is put into the pot, it is best to take out all the fish bones and fish meat in the pot and throw it away, leaving only the fish soup.

But considering Li Hao and Meng Liwei's appetite, Xu Zhuo wisely didn't do this.

When eating with people who eat a lot, quantity is always the most important thing, but taste is second.

After all, if you can’t get enough of food, what’s the use of good taste?

"Xingwang, put this pot of soup into a soup bowl, put some coriander pieces in it, and pour a few drops of sesame oil on it. I'll make the fish pieces and we'll have dinner."

The recipe of sweet and sour tile fish is actually a bit similar to sweet and sour fish, but the taste is a little lighter and the soup is a little bit more.

Add oil to the pan, fry the sugar color first.

Then put the diced chili, green onion, and ginger into it and stir-fry. After frying, pour in the sweet and sour sauce prepared in advance in proportion to cook.

After the sweet and sour smell wafted out, Xu Zhuo thickened the sauce into the pot.

After the soup becomes thick, pour a spoonful of hot oil in the pot, and the sweet and sour sauce is ready.

Xu Zhuo poured the fried fish pieces into it, and then started to stir the pan.