Food starts with noodles

After the two pieces of fish were all shaped, Zheng Guangyao threw the other end of the fish into the oil pan, while continuing to lift the fish tail. This part has only the skin and no fish meat, so it cannot be fried together with the fish, otherwise it will be fried paste.

When the fish in the pot started to change color, Zheng Guangyao threw the fish in.

Then he stepped aside, dipped the prepared squirrel head in starch, threw it into the pot, and fried it slowly with the fish.

When the dish of squirrel mandarin fish is fried, it has high requirements on the heat.

When the fish is first cooked, the oil temperature should be high, so that the flower knife can be shaped and the moisture in the fish will be locked, so when the fish first started frying, Zheng Guangyao has been preparing in a leisurely manner. No.

But during the frying process, keep the fire on low, so that when the fish is put into the pot, the oil temperature will drop, so that the fish will be fried slowly.

After the fish meat and squirrel head were all fried, Zheng Guangyao fished them out with a colander.

Then turn on the fire, let the oil temperature in the pot rise, and start frying again.

There are two functions of re-frying. The first is to make the color more beautiful, and the second reason is to fry the fat on the surface, making the dishes drier and less greasy to eat.

Soon, the temperature of the oil in the pot rose to [-]% hot.

Holding a colander, Zheng Guangyao put the mandarin fish meat and squirrel head into the pot and started frying again.

After about 30 seconds, he turned off the fire, and then used a slotted spoon to fish out the fish and squirrel head in the pot.

After taking it out, Zheng Guangyao brought a clean plate and began to arrange it.

He carefully placed the fish body on the plate with chopsticks, and then put the squirrel head in front. At this moment, both the squirrel head and the fish body were fried golden, and they really looked like a squirrel.

Especially the fluffy body and two pectoral fins pointing straight to the back, it looks more like a squirrel.

But at the moment, it can only be similar, because the juice has not been poured, and only after the juice is poured, and then two pepper seeds or similar dark-colored small particles are used to decorate the squirrel's head as eyes, this dish is real. do well.

And after adding the ruddy sauce, this dish not only looks like a squirrel, but is completely a squirrel.

After Zheng Guangyao finished arranging the dishes, he took another frying pan and put it on the stove without stopping to make sauce.

This dish will be delicious only when the fish is crispy on the outside and tender on the inside, so you have to hurry up to make the sauce after placing the plate, without delaying a minute or a second.

Chapter 1244 Squirrel·Mandarin Fish

The sweet and sour sauce used in this dish of squirrel mandarin fish is very easy to make, at least in Xu Zhuo's opinion, it is simpler than the sauce of sweet and sour carp.

It is made with only white sugar, white vinegar, tomato sauce and a little salt, which is much simpler than the method of preparing the sauce in proportion in advance in Lu cuisine.

In terms of materials, it is not only bold, but also relatively innovative.

For example, in terms of coloring, the sauce in Shandong cuisine is colored with dark soy sauce and sugar color, while the dish of squirrel mandarin fish is colored with tomato sauce. Both methods have their own advantages and disadvantages, but it is better to save time and effort. Huaiyang cuisine is way better.

Of course, Zheng Guangyao is doing it now, or maybe this way of stir-frying sweet and sour sauce is Cantonese.

Anyway, it is very simple.

Zheng Guangyao put the wok on the shelf, heated it up and poured cold oil into it to smooth the pan.

This is to prevent the sauce that will be fried later from sticking to the pan, and at the same time, it can make the pot more lubricated, so that the sauce in the pot can be fried evenly and thoroughly quickly.

After sliding the pan twice, Zheng Guangyao added a spoonful of peanut oil to the pan, heated it up, put in a large spoonful of tomato sauce, and quickly fried it.

The ketchup used here is not the kind of french fries at KFC, but a concentrated ketchup for kitchen use.

This sauce is very viscous, with a strong sour taste and taste of raw tomatoes, but it cannot be eaten directly, only after processing.

These tomato sauces stick together like bean paste when they first come into the pan, sizzling in the hot oil.

Zheng Guangyao stir-fried slowly with a spoon, let the hot oil in the pan dilute the tomato paste, and at the same time, volatilize the bad smell in the tomato paste.

When the tomato sauce is diluted by the hot oil in the pan, the unique aroma of the tomato sauce is also fried.

At this point, the tomato sauce has basically been fried, and the sugar can be added.

White sugar is an essential ingredient of tomato sauce, because tomato sauce has no sweetness, only a very strong sour taste, only adding sugar can dilute this sour taste and make the taste more delicious.

A large spoonful of sugar is also added. Such a simple and crude method is different from the delicate cooking methods of Huaiyang cuisine and Cantonese cuisine. Instead, it is a bit like northern cuisine.

However, it also reflects the characteristics of southern cooking: careful verification, bold use of ingredients.

Continue to stir-fry. When the sugar was just put into the pot, the tomato sauce that had been fried very thin suddenly became thicker.

But it doesn't matter, Zheng Guangyao continued to stir-fry calmly. After about 2 minutes, the tomato sauce in the pot became thinner and the sugar melted.

After the sugar was fried, Zheng Guangyao poured a large spoonful of white vinegar into the pot.

With a sizzling sound, a strong sour smell rose from the pot.

This is to use the volatility of white vinegar to volatilize the more sour taste in tomato sauce, and the rest is a softer sour flavor.

The taste of white vinegar itself will also enrich the sour aroma of sweet and sour sauce.

After the white vinegar was poured in, continue to stir, and when the sauce in the pot boiled, Zheng Guangyao put a small spoonful of salt into the pot.

"Huh? Why put salt?"

Li Hao raised his own question again. He doesn't quite understand that there is salt in this sweet and sour sauce. Wouldn't it conflict with your white sugar?

Xu Zhuo knows this question, he said with a smile: "The salt is added to highlight the sweetness, and at the same time make the taste richer. Moreover, salt has a strong blending effect, which can make multiple flavors harmonious."

Li Hao nodded and secretly remembered it.

Although he doesn't know how to cook, he can write in the article to pretend.

Anyway, most of the people who read the article don't know how to cook, and they will definitely be stunned when they see such advanced and expert words.

After adding the salt, Zheng Guangyao simmered the sauce in the pot for more than a minute. When the sauce became thick again, Zheng Guangyao took another clean spoon and picked it up from the frying pan where he had just fried the fish. He scooped a spoonful of hot oil, which was still hot at the moment, and poured it on top of the sauce.

This step is called shock oil in jargon.

It is to stir the sauce with hot oil to make the color of the sauce more beautiful. At the same time, it can also keep the aroma of the sauce inside and prevent the flavor from volatilizing.

More importantly, using hot oil can make the sauce smoother and taste better.

After pouring the hot oil, Zheng Guangyao stirred the pot with a spoon for another half a minute, and turned off the fire when the hot oil and the sauce were integrated.

Then he took the frying pan to the side of the arranged squirrel mandarin fish, scooped up the sweet and sour sauce in the pan with a spoon, and evenly poured it on the squirrel's head and the fish.

Then, Zheng Guang found two prickly ash seeds, washed them and lightly stuck them on the squirrel's head, and the two eyes appeared vividly.

"This is the squirrel mandarin fish, but I made the most basic version. Now there are various versions. For example, you can sprinkle some fried pine nuts on the fish after cooking, so that it tastes more delicious, and the pine nuts are also suitable for the fish. The living habits of squirrels are not obtrusive.

In addition to pine nuts, there are also green beans and so on. Everyone has different ideas and understandings of cooking, so there is no strict standard for the practice of squirrel mandarin fish.

And now the squirrel mandarin fish dish is not only sweet and sour sauce, but also eight-treasure sauce, salty and fresh sauce, hot and sour sauce, etc., all of which belong to the innovation of this dish. Support, because the more innovative the dishes, the better the taste. "

After talking about this dish, Zheng Guangyao began to talk about the sauce he just used: "This sauce is relatively simple, basically it is a one-to-one ratio, and because there is no water, it will not cause the ingredients to change. soft.

Take this squirrel mandarin fish as an example, even if it has been cooled, the skin of the fish is still crispy, which is the benefit of pouring juice without water. "

He probably wanted to mention something to Xu Zhuo, because Zheng Guangyao kept turning his face to look at Xu Zhuo when he was speaking.

But now Xu Zhuo's mind is all over the squirrel mandarin fish, the ruddy sauce wraps the fried golden fish body and squirrel head, it really looks like a squirrel.

Not only the head, but also the body looks fluffy, as if the squirrel covered it with its own tail.

In addition, the taste of this dish is also very attractive, especially the sweet and sour taste in the sauce, which will make people drool involuntarily when smelling it lightly.

It's so wonderful, no wonder everyone likes to eat this dish, it looks good and tastes good, and because it uses mandarin fish, the taste will never be bad.

Seeing this, Xu Zhuo was actually a little moved.

It would be great if this dish could be introduced in the store. Although the store already had sweet and sour carp, Xu Zhuo didn't mind adding another dish of squirrel mandarin fish.

After all, the appearance is so good, it will definitely attract a group of beauty lovers to come and taste it.

pity……

I don't have the skills of this dish, and the chefs in the store don't have Huaiyang cuisine, so I can only look at the dishes and sigh.

Ugh!

There is also the distress of being forced to hang up!

Chapter 1245 It's No Good for Girls to Show Attention

After the dishes are ready, it's time to taste them.

Today's tasting was filmed by Li Hao, Yu Keke and Sun Panpan.

But Li Hao is just making up the numbers, because he has to wait until the two girls have eaten about the same before finishing, but now he can only silently eat the squirrel head shape.

I was the one who proposed this dish first, but two girls beat me to it. Sure enough, it’s better to be single...

While nibbling on the shape of the squirrel head slowly, Li Hao complained silently in his heart.

Of course, he could only complain silently in his heart. If he dared to speak out, he would definitely be beaten to the ground by Sun Panpan.

This girl has rich experience in teaching Li Hao a lesson.

Xu Zhuo plans to go back to the store to test this way of making sweet and sour sauce later, if possible, it can replace the original way of making sweet and sour sauce in the store.

Simple, rough and easy to use, even the apprentices in the store can easily master it.

"Wow, this squirrel mandarin fish is delicious. It's crispy on the outside, but the fish inside is very tender. It's served with sweet and sour sauce. The more you eat, the better it tastes...Li Hao, don't take ours, I've already given it to you Half of the fish is gone, why are you still grabbing it?"

When Yu Keke was about to say a more advanced line, Li Hao snatched the fish that originally belonged to the two of them with chopsticks.

This squirrel mandarin fish is not only delicious, but also very easy to pick up. You can pick up the fluffy fish with chopsticks.

Moreover, there are no fish bones in the fish meat, so you can eat whatever you want. For those who don't know how to pick fish bones, it is simply a welfare.

After several people finished filming the tasting, Yu Keke came to Xu Zhuo with a piece of fish he had just snatched: "I specially reserved this for you, it's delicious, try it quickly."

In fact, there is no need to taste it, Xu Zhuo knows what this dish tastes like.

But Yu Keke's actions made people feel very heart-warming. This was probably the legendary friendship. Xu Zhuo took it with both hands, feeling full of emotion in his heart.

Sun Panpan on the side slapped Li Hao dissatisfied: "Look at him, and then at you, are you ashamed?"

Li Hao swallowed the fish meat in his mouth, and said to Sun Panpan with an aggrieved face: "It's women who give food to men, and you still ask me if I'm ashamed..."

Sun Panpan blushed, and then slapped him again: "You talk too much!"

Xu Zhuo was holding the plate, and just about to take a bite of the fish that Yu Keke sent with chopsticks, the girl leaned over, took Xu Zhuo's arm and said softly, "Husband, Shanshan said that my car is very suitable for modification. Look here is the template she sent me."

She took out her mobile phone and clicked on a deeply modified BMW M2 to show Xu Zhuo. The car is really beautiful, especially the matte black body, the front face that is close to the ground, the scarlet sports car wheels, and the extra The wide and large rear wing on it is very eye-catching.

It seems that people have the urge to start the car and gallop wildly.

But such a modification, the price should be...

Xu Zhuo looked at Yu Keke and asked, "How much does it cost to modify?"

Yu Keke pursed her lips and whispered, "It's only 70 to [-], and..."

Xu Zhuo put the plate in Yu Keke's hand: "Everyone was watching just now, but I didn't touch it at all."

Yu Keke: "..."

Sun Panpan and Li Hao laughed until their stomachs ached, and even Zheng Guangyao twitched his beard, obviously amused by Xu Zhuo's actions.

Yu Keke pouted, she didn't expect Xu Zhuo to answer like that.

"Your car can't be modified now, at least you have to wait for the license plate. Besides, in places like provincial capitals where the road conditions are poor and there are frequent traffic jams, it's useless even if you modify it."

Xu Zhuo took the plate back and explained to Yu Keke while eating that there was really no need to modify the car now.

If you really want to modify it, you can make a little adjustment later, such as changing the wheel hub, adding a rear wing, etc. Such a large-scale modification is really unnecessary.

After Xu Zhuo comforted the girl, he began to taste the squirrel mandarin fish made by Zheng Guangyao.

The piece of meat that Yu Keke picked for Xu Zhuo was very good. It was a piece of mandarin fish meat close to the spine. It is pouring juice.

He picked up the piece of fish and took a bite, the sweet and sour taste of the sweet and sour sauce immediately filled his mouth.

The sweet and sour taste is a very magical taste. When I don’t eat it, I always feel a little greasy. Even when I see the sauce, I feel greasy. After all, I used so much oil, and now it looks greasy. Woolen cloth.

But when it's in your mouth, it's a different feeling.

First of all, this sweet and sour taste can perfectly open the taste buds, even if people who are not hungry, once they eat sweet and sour food, they will continue to eat involuntarily.