Food starts with noodles

In case one day you need to upgrade low-level dishes to high-level dishes, this thing will come in handy.

After resting for a while, the two got up and started production. The cameramen not far away who were discussing the new cameras also took their positions and prepared to shoot.

At this moment, the fish has been marinated, Feng Weiguo checked it and started to make it.

He set up the frying pan, poured peanut oil into the pan, and then turned on the fire to start burning the oil.

After doing this, Feng Weiguo took the marinated fish out of the basin, wiped off all the onion, ginger and marinade except the fish body, and then wiped off the surface and the moisture in the abdomen of the fish with kitchen paper, and then began to clean the fish. Body powder.

When frying this kind of fish, the skin should be crispy, but the skin should not cover the tenderness of the fish, so the flour should be thinner, as long as it can show the crispy skin of the carp.

Feng Weiguo sprinkled some flour on the plate, and then put in half of the total amount of flour, starch, and after stirring evenly, put the carp on it, and sprinkled the inside and outside of the carp with flour, even the cut flowers.

After sprinkling, hold the fish and beat it up and down a few times to let the excess dry powder on the fish fall off.

After doing this, it's almost time to fry.

For the oil splashed Yellow River big carp dish, the oil temperature should not be too high when frying, and the fish can be put into the oil pan when it is about [-]% hot.

The oil temperature at this temperature can quickly fry the outside of the fish and lock the moisture inside.

But because the oil temperature is not very high, the fish skin will not be battered, but the heat will gradually penetrate into the fish meat by dipping and frying, so that the fish meat will be fried slowly.

If you use high-temperature hot oil, the outer layer of fish skin will be burnt before the fish is cooked.

When frying the fish in the pan, you must put the fish tail into the pan, and put the fish head into the oil pan first, so that you can test the oil temperature and shape the fish head.

Frying with the head down, the bones and flesh on both sides of the fish head will hang down, making the fried fish head appear larger, more ostentatious, and easy to shape.

After the fish head is immersed in the oil pan, hold the fish in one hand and a spoon in the other, scoop up the hot oil in the pan and pour it over the fish slowly. This will not only allow the fish to preheat and adapt to the oil temperature in the pan, but also This kind of deep frying can also show the flower knives on the fish and avoid sticking.

He used a spoon to scoop up hot oil and poured both sides of the carp twice. When the skin of the carp became tight, Feng Weiguo took the carp and dipped the whole body into the oil pan, leaving only the tail in his hand.

The main reason for this is that the fish tail has less meat. If it is put into the pot together with the fish meat, the fish tail will almost be burnt when the fish meat is fried.

So put it in later, so that the fried fish tail will not have a burnt smell.

About 1 minute later, Feng Weiguo threw the fish tail into the pot, turned up the heat a little bit, let the temperature of the hot oil in the pot rise, and continued to fry.

While the fish in the pot was being fried, Feng Weiguo was not idle, and began to prepare the chili slices that would be used when the oil was poured on later.

These chili sections are prepared before, that is, the dried chili is cut into smaller chili sections with scissors, so that it is easier to stimulate the fragrance when it is oiled.

Feng Weiguo prepared the prickly ash and chili peppers to be used, and chopped green onion, which was almost as much as the chili peppers, and put them together with the pepper prickly ash, and mixed it deliberately.

Putting chopped green onion can make the fish full of rich onion flavor, and it will taste very delicious.

In addition, putting chopped green onion can also prevent the hot oil from frying the peppers. After all, chopped green onion is wet and can absorb most of the heat.

And putting chopped green onion can also enrich the color of the dish, making this dish look more delicious.

When the fish in the pan is fried to a golden color, it is almost time to come out of the pan.

When frying fish, you must pay attention to the heat and frying time. When the fish is just fried, it will be out of the pan, so that the fish will be more tender.

Feng Weiguo took a large colander and carefully took the fish out of the pot.

Then he controlled the oil a bit, and put it on a plate prepared in advance.

After putting it in, Feng Weiguo picked up a clean towel and covered the fish, then put the fish flat on the plate with both hands through the towel, and pressed a little hard on the fish with both hands, so that the surface of the fish was cracked and cracked, and at the same time, the fish's skin was broken. The fish can lie firmly on the plate.

After this step is done, the step of pouring oil can be carried out.

Chapter 1256 There are some difficulties, you must rely on acting skills to survive!

Covering the fish with a towel to make a shape is not only a common way to make oily Yellow River carp, but also almost all other whole fish dishes.

For example, those carp that need to be poured in the sauce at the northern banquet basically use this method to fix the shape of the fish, and at the same time press out many small gaps in the fried fish skin to facilitate the infiltration of the sauce into the fish.

The reason for using a towel instead of using your hands directly is not only because the towel is insulated, but also because the skin of the fish will crack if the towel is squeezed, but the overall image will not change.

In other words, those golden yellow skins will still be on the fish.

But if you use your hands, it is easy to lose the fish belt, so even if it is delicious, it will look bad.

After the shape was done, Feng Weiguo grabbed the mixture of green onion, pepper and pepper that he had prepared before, and evenly covered the fish.

In order to make the fish taste good, he covered the fish with a thick layer.

While he was doing this, the oil pan on the stove kept heating.

When the oil was about [-]% hot, Feng Weiguo took a spoonful of hot oil and poured it evenly on the fish.

To be exact, it was poured over those peppers and green onions.

Because the oil temperature is very high, the moment it is poured on, the spicy smell of green onion and dried chili spreads out, which smells very enjoyable.

This is the essence of the oily Yellow River carp, and it is also the source of the delicious taste of this dish.

This large spoonful of hot oil can not only fry the aroma of chopped green onion and pepper, but also make the fish skin more crispy.

In addition, the hot oil will also penetrate into the fish, bringing in the spicy taste, so that the taste will be fuller and the aroma will be stronger.

After splashing the oil, the dish is considered ready.

Feng Weiguo modified the shape again, and then put the fish on the dining table beside it.

The old rule is to take a close-up first and then try it.

Several photographers came together and started to take close-ups without stopping, while Li Hao looked eager to try, obviously very excited about this dish.

There is no way, the spicy and green onion smell is too craving.

Not to mention Li Hao, even Xu Zhuo was fascinated by the taste. If he hadn't made a video now, he would have been ready to eat with chopsticks just now.

After taking the close-up, Li Hao impatiently went up to try the food.

And Feng Weiguo looked at Xu Zhuo with a smile on his face: "Little Zhuo, have you learned it? There is still a fish here, why don't you try it?"

Xu Zhuo was not polite, picked up the fish and quickly packed it up.

Feng Weiguo didn't doubt these steps, and even thought it was normal. After all, Xu Zhuo could even cook sweet and sour carp, making this dish was easy and enjoyable.

Because these two dishes, except for the final steps are different, other aspects are interlinked.

Now that Xu Zhuo cooks, it's not for Feng Weiguo's praise, but because he really wants to taste it, so don't worry about Li Hao's dish, it probably isn't enough for him to eat.

So if you want to taste it, you can only do it yourself.

Just to show off my skills, to prove that I can cook this dish, so as not to surprise people by making it rashly in the future.

After Xu Zhuo slaughtered and marinated the fish, Li Hao's tasting had also been filmed.

It doesn't matter if it is not finished, because Li Hao has already eaten up the whole fish, even the head of the fish.

"This fish is really delicious, Grandpa Feng, your craftsmanship is really good. I have never eaten such a delicious oily big carp. It really opened my eyes."

Li Hao, who is full of food and drink, has good eloquence.

All kinds of high hats kept being put on Feng Weiguo's head, making Feng Weiguo smile until the creases on his face stretched out.

After praising Feng Weiguo, Li Hao left and went back. After Yuan Kang became the general manager of Sifang Restaurant, Li Hao became the company's vice president, in charge of all online business.

For example, brushing data, such as the operation of Xu Xiaochu brand, and other miscellaneous things, as long as it is online, Li Hao can take care of it.

Thinking about it is also emotional. At that time, Li Hao just took a sum of money from his family to prepare to start a business, following the route of eating and broadcasting and a big stomach king.

As a result, he has now transformed himself into the second in command of the company, and the previous company has also been completely absorbed and merged.

Now the major shareholder of the company is Xu Zhuo, and the other shareholders include old Meng Zhouwen, Sun Panpan, Yu Keke and Li Hao himself, all from their circle.

Because they are all on their own, they usually go to work more casually.

But you can't be lazy when you should be busy. After all, the company's income is also related to your own income, so you can't be careless.

So after Li Hao finished eating the fish, he praised Feng Weiguo for going to work immediately.

And because Xu Zhuo didn't work in the company, he was relatively free and could cook here at will without worrying about any work pressure.

Boss, you have to enjoy some preferential treatment.

Half an hour later, the fish was almost marinated. Xu Zhuo put the pot of peanut oil that Feng Weiguo used before on the stove again, and heated it up.

At the same time, take out the marinated fish, clean it up and prepare it for powdering and frying.

After the oil is hot, put in the carp, take it out when it is almost fried, put on the chopped green onion and pepper and pepper, and pour a spoonful of [-]% hot peanut oil on it, a spicy and appetizing, crispy on the outside and tender on the inside. It's already done.

Xu Zhuo put the plate by the dining table, and carefully smelled the fish's smell.

Fragrant, it is so fragrant!

The aroma includes the aroma of deep-fried carp, onion, spicy, and prickly ash.

The combination of multiple fragrances makes people drool when it smells.

Use chopsticks to pull the top chili and scallion aside, then carefully lift off the fried golden fish skin, revealing the white and tender fish meat.

These fish meats look very tender, and there is still a trace of red chili oil on the white and tender fish meat. This is the hot oil that has just been poured on it, and the aroma of chili pepper permeates into the meat.

This fresh and spicy fragrance is really fascinating.

Just as Xu Zhuo picked up a piece of fish and was about to put it into his mouth for a taste, the door of the studio was pushed open, and Yu Keke and Xiong Zai walked in.

"Well, Xiong Zai and I secretly ate it behind my back and didn't ask us to cook something delicious. Do you dislike us? Originally, I was not interested in this kind of delicacy, but the more you don't let me eat it, the more I eat it. The more you have to rush to eat."

Xiong Zai also meowed in cooperation. It can't eat this kind of fish that is too greasy, but it doesn't prevent this little guy from joining in the fun.

Xu Zhuo sighed helplessly, this is the same as being expelled with his left foot first.

It is obviously a strong word.

But acting, not only you can do it, I can actually do it too.

Xu Zhuo put the piece of fish he picked up just now into his mouth, squinted his eyes and tasted it carefully, and said, "The taste is very good, the saltiness is right, the fish is tender, and there is a hint of spicy taste, Grandpa Feng The way it is taught is really great.”

After speaking, he glanced at Yu Keke, smiled and said, "I'm about to deliver it to you, since you're here, it saves me a trip to the office area.

Eat it while it's hot, I have to go back to the store quickly, there are a lot of things waiting for me to deal with. "

He looked so hard for his lover that Yu Keke suddenly felt a little guilty.

"You eat, you eat, I'm just joking, my dear, you are so kind to me, I will never say that about you again..."

Chapter 1257 Lao Meng came to give a gift

It turned out that Xu Zhuo ate it secretly, but Yu Keke brought his little follower, Xiong Zai, to ask the teacher for his crime.

But after Xu Zhuo's interpretation, he became the image of a victim who worked so hard to make oil for his lover but was misunderstood.

Although Xu Zhuo's acting skills are not good, this fish can't keep it.

But after this operation, Yu Keke changed from catching men and stealing food to feeling guilty. From this point of view, it is not a loss.

After all, there are so many carp in the store, he can eat whatever he wants when he goes back.

But there are not many things that make Yu Keke feel guilty.

For example, this girl vowed to lose weight every night, but couldn't control her mouth and eat a lot every night. Originally, it was her own fault, but in the end it was all Xu Zhuo's fault.

Women can't be reasonable at all.

So Xu Zhuo was very happy to let Yu Keke bow his head for once.

Back in the shop, Feng Weiguo began to urge Guo Xingwang to continue to practice his cooking skills, while Xu Zhuo plunged into the kitchen and began to be busy with work.

Yuan Kang has already started a drastic personnel reform in the restaurant, and there is a high probability that a group of waiters will be eliminated. At this time, people in the restaurant are often panicked.

After all, when a new official takes office and some employees have to be dismissed, it will inevitably make many people panic.

And if Xu Zhuo can stay in the store, it can play a role in stabilizing the morale of the army, and his staying in the store is also an attitude of support for Yuan Kang.

This can prevent someone from taking the opportunity to fish in troubled waters and make troubles, and can also listen to the voices of these employees in the store.

For example, when Yuan Kang carried out these reforms, if there was something wrong, he could hear it in the back kitchen, and Yuan Kang would not let Yuan Kang go his own way.

As for other aspects, Xu Zhuo completely delegated authority, Yuan Kang could do whatever he wanted in the store, and he wouldn't bother.