Food starts with noodles

After letting the oyster sauce go, Zhao Jinma put pepper powder, wet starch, and small ground sesame oil into the bowl in turn.

Stir the sauce in the bowl with a spoon, and then Zhao Jinma is ready to make.

After turning on the fire, when Xu Zhuo thought he would directly pour oil into the pot and stir-fry, Zhao Jinma added some water to the pot, and then poured in a little high-grade liquor.

While waiting for the water to boil, Zhao Jinma said: "For this dish, you need to blanch the eel slices with hot water until they are half-ripe, so as to save cooking time and remove the fishy smell from the eel. .”

After the water in the pot boiled, Zhao Jinma poured the eel segments into it, stirred it a few times with a spoon, and when the water in the pot boiled again, he took the pot and poured it into the colander placed next to it.

Because the eel is very tender and the meat is relatively thin after deboning, the blanching time should not be too long, otherwise the eel slices will be completely cooked.

And after blanching, in order to prevent the eel slices from overheating, you must immediately pick up the colander and put them under the faucet to completely cool the eel slices.

Only in this way can eel slices maintain a crisp and tender taste.

After taking a shower, Zhao Jinma shook the eel slices in the colander a few times to remove excess water, and then poured the eel slices on the kitchen paper.

He put the colander aside, took another piece of kitchen paper and covered the eel slices.

"The moisture on the surface of the eel must be wiped dry, so that the fried eel slices will be crispy and springy, which is very delicious. If there is moisture, the eel meat will tend to become soft and waxy.

In addition, the mucus on the surface of the eel skin must be wiped clean, otherwise there will be a fishy smell left in the pot. "

Zhao Jinma wiped each eel slice, and then put these eel slices in the colander used for frying, which made Xu Zhuo stunned: "Do you want to use oil?"

Just now Zhao Jinma mocked Feng Weiguo for frying the eel with oil. Unexpectedly, in just a few minutes, there was a self-slap in the face.

As a result, Feng Weiguo on the side shook his head and said: "It's not over-oiled, at most it's oiled, and the eel slices are poured with hot oil, which can make the moisture on the surface of the eel disappear.

More importantly, hot oil has the effect of disinfection and sterilization. These kitchen papers are not trustworthy, so it is safer to pour hot oil on them. "

It turned out to be like this, I understand.

Zhao Jinma heated up the pot and poured half a pot of hot oil into it.

After the oil was hot, he didn't pour oil on the eel immediately, but poured the freshly cut green and red peppers into the oil pan.

Feng Weiguo explained to Xu Zhuo at this moment: "This step is called greening. In stir-fried dishes, there is no time for the ingredients to be fully cooked, so the ingredients are put in hot oil in advance.

This can kill the raw taste in the ingredients, and when you stir-fry later, even if the stir-fry time is shorter, these green and red peppers can still be eaten, and they even taste a little crunchy. "

It took a long time to go green, and in just a dozen seconds, Zhao Jinma took it out and put it aside to control the oil.

Then he put the colander containing the eel slices on the oil drum, and when the oil temperature rose to [-]% hot, he picked up the frying pan and poured the hot oil in the pan on the eel slices.

After finishing this step, Zhao Jinma immediately put the wok on the stove, then poured the small onion slices, scallions, and minced ginger that were prepared before into the wok, and started to stir-fry using the base oil in the wok.

After the aroma comes out, pour the green and red pepper slices and eel slices into the pot, and then pour in the stir-fry sauce prepared before.

After finishing this step, Zhao Jinma continued to stir-fry with small spoons, and the dishes in the pot were quickly gathered together and then quickly scattered.

Those sauces also quickly covered the ingredients, and all kinds of aromas gushed out from the pot.

In about ten seconds, Zhao Jinma picked up the pot and turned around, and began to put out the pot and put it on the plate.

It was so fast and rushed that he didn't even have time to turn off the fire.

Fortunately, the stoves in the store are all automatically reduced when they leave the fire, so there is no need to worry about any accidents.

After the dishes were placed on the plate, Zhao Jinma breathed a sigh of relief, put the pot on the stove, filled it with water to wash it, then turned off the fire, and the wok became clean.

"Phew... I'm really old. I used to cook this kind of dish for [-] or [-] dishes without panting, but now I fry just one dish, and my whole body feels like it's falling apart."

Although this stir-fried eel slices seems simple and the production process is very short, it has high requirements for physical firework and spooning.

It is not easy for Zhao Jinma to cook this dish at this age.

Because he was tired at the moment, he no longer wanted to joke with Feng Weiguo, but while wiping his sweat, he said to Xu Zhuo, "Try it quickly, it won't taste good when it becomes soft later. This dish is not as good as oil. It’s like popping double crisps, you have to eat it quickly.”

Xu Zhuo didn't move his chopsticks immediately, because he planned to trigger the skill that was analogous.

In order to achieve this goal, he called Guan Junjie and others over: "Come here, this is the handicraft of the two grandpas, let's eat together, and then discuss the differences between the two dishes..."

Chapter 1144

The boneless eel is also used, but because of the different methods, these two dishes show two completely different effects.

Xu Zhuo first tasted the eel section made by Feng Weiguo.

The eel section is delicious, wrapped in a layer of slightly viscous sauce, with a strong fragrance.

Inside the sauce is a crispy starch paste, which has a special flavor.

The innermost eel meat is soft, tender and delicious. Because it has been marinated in advance, it tastes particularly delicious.

But the most delicious, Xu Zhuo thinks it is the eel skin inside.

The eel skin tastes soft and glutinous because it has been deep-fried and fried through the starch paste.

But eel skin is not as thick as fish skin and snake skin, so the soft and glutinous skin has already been eaten before the aftertaste.

It's pretty unsatisfying.

Because the taste is good, and I always want to taste the soft and delicious eel skin, so people unconsciously want to eat a few more pieces.

After eating, he smacked his lips and recalled the eel section he had just eaten. The chaotic thoughts in his mind were intertwined, and finally formed two words:

good to eat!

This taste is really delicious, even though it has been fried, it doesn't feel greasy at all, as if everything is just right.

This is probably the charm of food.

Feng Weiguo was very happy that a plate of dishes was quickly robbed by everyone.

As a chef, what I like to see the most is that the dishes I made are eaten clean.

After eating the eel slices, everyone did not express any opinions, but directly picked up the stir-fried eel slices made by Zhao Jinma with chopsticks and began to taste them.

Compared with the soft and delicious eel section, the taste of this stir-fried eel slice is completely different.

There is some savory and thick soup on the eel slices, which makes people feel refreshed as soon as they enter the mouth.

It's not because the taste is very salty, but the taste is very well blended.

You can easily distinguish the flavors of sugar, salt, light soy sauce, oyster sauce and other condiments, but the wonderfulness of these flavors combined with the umami of eel is beyond words to describe .

Taking advantage of this smell, I took a bite of the eel slices. I thought it should be soft and tender, but it was crispy and elastic, especially the eel skin, which was even more crispy.

Salty, fresh, fragrant, crisp, springy and hot.

This is Xu Zhuo's first impression of fried eel slices.

Guan Junjie savored this stir-fried eel slices, and said to Zhao Jinma: "Master Zhao's hand is really beautiful. It's been two or three minutes and the dish is still full of steam. Just because of this, it's worth our serious study."

Pan gas is a yardstick for evaluating stir-fried dishes.

Pan gas is not just a hot dish, but a state of the dish.

Every chef has a different understanding of pot gas, and this thing cannot be defined in words and words.

But the pot gas is real.

Especially in Cantonese cuisine, whether the dishes have pot gas has almost become the criterion for judging whether a chef is qualified.

Now Guan Junjie praises Zhao Jinma's craftsmanship with pot gas, which shows that this dish impressed him deeply.

Xu Zhuo ate a few slices in a row, and always felt that the more he ate the eel, the more delicious it was.

This is a different thing from the eel dish.

If the dish of Liue Duan is addictive, then this dish is full of surprises.

The taste of the entrance is surprising, the texture of the eel is surprising, and even the aftertaste in the mouth after eating is also full of surprises.

"Grandpa Zhao, your craftsmanship is amazing!"

Xu Zhuo praised Zhao Jinma sincerely, which made Zhao Jinma smile and raised his eyebrows at Feng Weiguo provocatively.

It seems that the exhaustion from cooking just now has rested, Feng Weiguo ignored him, but looked at Xu Zhuo and asked: "Xiao Zhuo, who do you think is better between the two of us?"

Xu Zhuo was sure he didn't want to offend anyone, so he said with a smile: "The spring blossoms and the autumn fruits, each has its own characteristics. These two dishes are the same as the two grandfathers, and they can't find any shortcomings."

Everyone likes to hear nice words, and Feng Weiguo and Zhao Jinma are no exception.

Just like that, it was originally a match to determine the winner, but because of Xu Zhuo's series of flattery, the two contestants achieved a good result of being tied for first place.

After the laughter, Xu Zhuo expressed his thoughts.

"Grandpa Zhao, Grandpa Feng, I just watched you cook it, and I was a little itchy. I want to cut this eel into two thick shreds, and make fish-flavored eel shreds according to the method of making fish-flavored shredded pork. I don't know if it will work."

After finishing speaking, Xu Zhuo asked Guan Junjie again, "Senior Brother Guan, what do you think?"

Well, for discussion, you have to bring everyone into the topic. If you don’t speak, just roll your name. Believe it or not, you won’t be able to trigger the skill of inference by analogy.

With elders around, Guan Junjie was naturally not the first to speak.

Feng Weiguo glanced at Zhao Jinma: "Old Zhao, do you still remember the time when we attended a vegetarian seminar in Shanghai a few years ago? When we ate at Gongdelin, there seemed to be such a fish-flavored shredded eel."

Zhao Jinma nodded: "Why don't I remember? At that time, I thought it was a mistake. Why did the vegetable seminar serve a meat dish, but after I tasted it, I realized it was mushrooms."

As soon as the two opened their mouths, Guan Junjie also said: "There is also a fish-flavored shredded eel dish in Rongcheng, and it is also a vegetarian food made with mushrooms...but if it is made with real shredded eel, the taste must be great. After all, the ingredients and foundation of the fish-flavored shredded pork are there."

Xu Zhuo agreed with this statement.

The fish-flavored shredded pork has a lot of ingredients and seasonings, not to mention the shredded eel, even if the insoles are cut into thin shreds and fried in, the taste will not be bad.

Feng Weiguo expressed his opposition to this approach: "The taste of eel is relatively fresh and tender in general. It is cooked in the way of fish-flavored shredded pork. Although it can be eaten, it loses the true color of eel. I think it is still fried or fried. Stir-frying is more suitable, only in this way can the fresh and tender taste of the eel be highlighted."

But these words made several Sichuan chefs dissatisfied, saying that Feng Weiguo's words were a bit one-sided, even if they were made with fish-flavored shredded pork, the dishes could still be delicious and tender.

In this way, everyone started a discussion with each other.

The discussions were lively and engaging.

Xu Zhuo had been thinking about triggering skills, but as the discussion deepened, he completely forgot about it, and joined in to start the discussion.

While the discussion was in full swing, the system's notification sounded suddenly, which made Xu Zhuo almost unable to react.

"Ding, the host enthusiastically participated in the dish discussion, triggered the [Bypassing by Analogy] skill, and specially rewarded the host with the D-level signature dish skill - fish-flavored eel shreds.

At the same time, because the host is more curious about how to use eel shreds, special rewards are the improved D-grade signature dish - fish-flavored eel shreds (true) and the D-grade eel shredded cooking dish - the general takes off his robe, congratulations to the host. "

Xu Zhuo:? ? ?

The system gave three skills at once, are you sure you didn't drink too much?

but……

What the hell is this general taking off his robe, I have never heard of it?

Chapter 1145 Making fish-flavored eel shreds with eel shreds

Xu Zhuo didn't consider for too long what this Zilong undressed dish was, because now that he got the recipe of fish-flavored eel shreds, let's make it and show it first.

It is naturally very exciting to turn a dish that was originally a vegetarian dish into a meat dish.

Although Xu Zhuo really wanted to see how to make shiitake mushrooms into eel shreds, relatively speaking, he was more willing to use real eel shreds to make this dish.

No matter how delicious the competition crabs are, they are somewhat overshadowed by real crabs.

Therefore, compared to the fake fish-flavored eel shreds made of shiitake mushrooms, Xu Zhuo wants to use live eels to make my fish-flavored eel shreds.

As for the method of using shiitake mushrooms, although I can do it too, there is no need to make it now, and it will not be too late to make it when there is an opportunity to make vegetarian dishes in the future.

For example, when meeting those vegetarian lovers, a shiitake mushroom version of fish-flavored eel shreds will definitely make many people's jaw drop.

Just do what you say, after tasting the craftsmanship of Feng Weiguo and Zhao Jinma, Xu Zhuo took the initiative to bring over an eel, and skillfully bled it to remove the bone.

After cleaning up all the internal organs and blood of the eel, Xu Zhuo cut the eel into about ten centimeter long sections with a knife, then spread the eel sections on the chopping board, and cut the eel into thin strips about ten centimeters long .

This kind of thin strips is slightly thicker than the two thick strips for fish-flavored pork shreds and smooth fried tenderloin shreds, but considering that eel meat is much more delicate than pork, it feels better to eat it when cut a little thicker.

After the shredded eel was cut, Xu Zhuo put egg whites, salt, cooking wine, light soy sauce, starch and other condiments into it, and mixed them vigorously to give the shredded eel a good flavor.

Drizzle a little cooking oil at the end, so that when the oil is put into the pot later, the shredded eel can be quickly slid in the pot.