Food starts with noodles

Then Yu Peiyong carried the net bag, poured the eel inside into the pot, and stirred it a few more times with a spoon.

Such agitation can not only heat the eels in the pot evenly, but also allow the eels to rub against each other, so that the mucus on the surface of the eels can be better shed.

About 30 seconds later, Yu Peiyong took a large colander and put it on the spout of the stove, then took the pot and poured the water and eel into it.

Then he took a colander and quickly put the blanched eels inside into the prepared cold water.

Putting it in cold water can prevent the eel from continuing to heat, which will make the fish meat rotten, and it can also keep the eel crisp and tender.

After putting it into the cold water, Yu Peiyong was not idle. He picked out the onion and ginger first, and then wiped off the unwashed mucus on the surface of the eel with his hands.

After cleaning it again, put cold water on the eel again and continue to cool it.

After the eels were completely cooled, Yu Peiyong took a bamboo stick and started to clean up the eels.

This dish of soft pocket long fish only uses the meat from the back of the eel, so when cleaning the eel, first use a bamboo stick to clean the meat from the belly of the eel.

The specific method is to put the eel flat on the chopping board, then stick a bamboo stick into the eel's gills, pull the eel forward, and the bamboo stick will melt the eel's stomach and all the internal organs of the eel. Open, leaving only the back and spine.

Then use a bamboo stick to remove the head and bones of the eel, and the remaining piece of meat is the back meat of the eel, which is also the main raw material for making soft long fish.

This dish cannot use the meat from the eel's belly. It's not because the meat on the eel's belly is relatively loose and not as thick as the meat on the back.

If these two kinds of meat are cooked together, either the meat on the back of the eel is not cooked, or the meat on the belly is fried.

So the best way is to make it separately.

Yu Peiyong put the packed eel backs in a basin for later use, and then he set up the frying pan, put a little oil in the pan, and prepared to fry the onions.

Xu Zhuo thought that it had been a long time since he had interacted with each other, so he asked out of words, "Grandpa Yu, why do you use onions at the bottom of this dish? Is it because the aroma of onions adds to the taste of this dish?"

Yu Peiyong smiled and shook his head: "No, you guessed wrong."

Xu Zhuo was taken aback: "Then why put onions?"

At this moment, the oil in the pan was already hot, and Yu Peiyong poured the shredded onion into it, and while frying it, he said, "Because onions are cheap, it looks like a lot of vegetables to put on the bottom..."

Chapter 1347 It's out in 20 seconds, I'll ask you if it's fast!

It was the first time to hear such a sincere answer, Xu Zhuo didn't know how to answer it for a while.

But thinking about the few times I have eaten long fish with soft pockets, it seems that there are some dishes underneath.

In this way, it can appear that there are many dishes, and it is also convenient to arrange the plate.

Well, high-end restaurants often arrange the eels beautifully on the plate.

For example, put them all in one direction to form a very smooth visual effect, or put the eels one by one on the plate, which looks like there are countless circles.

These are the usual ways to enhance the appearance of this dish.

But no matter how you do it, there are usually some dishes on the bottom, so that the desired effect can be displayed.

The dishes on the pad are basically onions. This is not only because onions are cheap, but also because they match the taste of long fish, and the sweet taste of onions is also more suitable for the dish of long fish in soft pockets.

Holding the frying pan in one hand and a spoon in the other, Yu Peiyong quickly stir-fried the onions in the pan for 30 seconds, then he stopped, sprinkled a little pepper and some soy sauce into the pan.

Continue to stir-fry for ten seconds, then turn around with the frying pan and put the onions in the pan in the middle of the plate.

"The light soy sauce is added to add a base flavor to the onion, and the sauce aroma of the light soy sauce can also make the onion more fresh and sweet. As for the pepper, it is mainly to match the taste of the eel."

The soft pocket long fish dish will be peppered during the production process, so put some onions in this moment, and the two dishes will have something in common in terms of taste.

After the onions came out, Yu Peiyong began to add the sauce for frying the long fish.

He brought a bowl, put light soy sauce, rice wine, balsamic vinegar, and sesame oil in it, and then put a small spoonful of white sugar and a small spoonful of pepper in it.

After stirring evenly, add a little starch water.

The starch water should not be too much, otherwise the soft pocket long fish will taste greasy.

But it's not too little. If it's too little, it won't be able to cover the sauce, and the long fish will taste bad.

The degree of inside here must be well grasped, because whether the cooked long fish tastes good or not depends on the sauce.

After Yu Peiyong made the sauce, he put the pot on the stove again, and after heating it, slide the pot first, and then put half a spoonful of cooked lard in the pot.

If this dish of soft pocket long fish is to be delicious, it must be fried with lard.

Lard can not only increase the aroma of dishes, but also make long fish more tender and taste better.

After the lard in the pot melted, Yu Peiyong poured the chopped garlic into it and stir-fried. When the garlic was fried until it turned slightly yellow, he poured in the prepared eel back.

After pouring it in, shake the wok and let the eel rotate a few times in the pot, which can prevent the eel from sticking to the pan and also prevent the eel from overheating.

Then pour the prepared sauce into the pot along the side of the pot.

After pouring it in, Yu Peiyong held the frying pan and shook the frying pan quickly, so that the sauce was quickly wrapped on the eel under the action of starch.

Stir-fry is not allowed at this time, because the skin of the eel is very easy to break after being heated, and you have to wait until the eel is wrapped in the sauce before frying.

This process takes about ten seconds.

Ten seconds later, Yu Peiyong took the frying pan and threw the eel in the pan high with a spoon, and then caught it firmly with the wok.

This process can not only make the combination of the sauce and eel more uniform, but also effectively reduce the temperature of the eel, making the taste more fresh.

Three seconds later, he tossed the eel in the pot again with a large spoon, so that after two large spoons, the eel in the pot was basically almost mature.

After the eel fell into the pot again, Yu Peiyong picked up the frying pan, left the stove while shaking it quickly, turned around and came to the workbench next to him, and then put the eel still sizzling in the pot on a plate inside.

After filling it out, he quickly adjusted the direction and position of the eels on the top layer with chopsticks, so that the eels were neatly arranged one by one.

Sprinkle a pinch of chopped chives at the end, and this dish, which is so well-known and famous, is officially ready.

When the photographers came together to take close-ups, they had deep regrets on their faces.

It's not because you can't eat this dish, but the main reason is that the frying time is too short. From the time the eel is put into the pot to when it is finally served, it only takes 20 seconds to complete the meal.

During these 20 seconds, the photographers had no time to move the mirrors, and the materials they captured were not perfect.

If it weren't for a few fixed camera positions that took good pictures, they even wanted Yu Peiyong to do it again.

Yu Peiyong said: "The TV station over there, every time we go to the first floor to shoot a video, we have to cook a dish four or five times before we can shoot it well. It is already very good that you can set up fixed camera positions in advance."

It’s really good. I’ve shot a lot of videos in the past two days, so everyone is very attentive. Before shooting, I checked the specific situation of the dishes on the Internet.

For example, when they learned that the production time for this dish was only 20 seconds, they were ready for quick shooting.

But the preparations belong to the preparations, and it was only when the actual shooting was that I found that the preparations were very insufficient, and some of the planned camera movements were not used at all.

After the close-up shooting, Xu Zhuo put the dish on the round table, and today's shooting is officially over.

As soon as it was announced that it was over, Yu Keke and others rushed in. Everyone was holding bowls and chopsticks, obviously planning to attack the dishes on the table.

Today's filming is done, so those dishes on the table are ready to eat.

When we shoot again tomorrow, if you need to redo, go to the store to do it, if you don’t need to redo, just add some and serve it on the table, it’s very simple.

And after shooting tomorrow, you can continue to eat, which is very cost-effective.

Originally, Xu Zhuo wanted to take advantage of the geographical advantage to taste the long fish with soft pockets that Yu Peiyong just cooked.

As a result, before he had time to pick up the chopsticks, there were some shredded onions left in the whole piece of soft fish.

Since yesterday, the people in the company discovered that these dishes were not eaten, and then they tasted the craftsmanship of the masters when they got off work.

So today, even when it was off-duty time, everyone didn't leave.

Not only did they not leave, but they picked up the disposable tableware one by one and waited outside. When they heard that today's filming was over, they followed Yu Keke and rushed in and started grabbing food.

Some people were embarrassed at first, but under Yu Keke's leadership, everyone was like a refugee who had been hungry for a few days.

This is probably the corporate culture of the company.

Just when Xu Zhuo felt lost, Yu Peiyong smiled and said, "Do you want to eat long fish with soft pockets? Let's go, let's go to the store, I will make it again, just to teach you what you need to pay attention to in this dish Point."

Xu Zhuo immediately nodded in agreement.

It doesn't matter whether you can learn this dish or not, anyway, after half a month, after you have devoted yourself to learning it, this dish will obediently enter your skill column.

Now it's mostly about tasting the dish.

Being snapped up by the company, it shouldn't be like this in the store...

Right?

Chapter 1348 Still haven't gotten it!

It was almost eight o'clock in the evening when we came to the restaurant.

The restaurant had already prepared meals for this group of masters, so Yuan Kang directly led everyone to the private room upstairs as soon as they arrived at the restaurant.

The world is big, and the food is the biggest.

Even Xu Zhuo followed him upstairs, and ate something casually to fill his stomach.

I have been at the shooting site for a whole day, and to be honest, I am a little hungry. After all, every food is very classic, and it is really craving to stand next to it.

But when it comes to eating, I can't eat much.

Because he smelled the cooking fumes all day, he really didn't have much appetite at the moment, so Xu Zhuo picked up a few mouthfuls of slightly spicy dishes and a few mouthfuls of desserts, and he was almost full.

I've always heard that cooking fumes affect appetite, but Xu Zhuo really didn't take it seriously.

Because the hoods and smoke exhaust ducts in the store are relatively professional, you can't smell much oily smoke when cooking in the store.

But the company is different. The room over there has to consider the problem of radio during shooting, so the range hood is silent and the power is relatively low.

It's not so obvious when you cook one or two dishes, but when you cook more dishes, especially more heavy-tasting dishes, the problem of weak hood will come out.

At this moment Xu Zhuo felt a little thirsty, and was completely indifferent to the dishes on the table.

Seeing Xu Zhuo's appearance, Yu Peiyong thought he was full, and immediately said, "Let's go Xiaozhuo, I'll go to the back kitchen and make it for you again. If you don't understand anything, you can ask me."

As soon as Xu Zhuo heard that he was going to be a big fish in a soft pocket, Xu Zhuo immediately regained his spirits.

At this time, the fresh and delicious long fish with soft pockets is more exciting.

He and Yu Peiyong got up and went to the kitchen, leaving the old man and the others in the private room to continue discussing which cuisine is the best.

There are all kinds of refreshments prepared in the lounge of the company. The group of old men did not eat less when they were waiting for the stage in the afternoon, so they are not very interested in the dishes in the private room at the moment, but they are more interested in the old man's stepping on other cuisines twice. behavior is somewhat dissatisfied.

But the old man is not afraid.

Among the people present, Ji Wenxuan is also a master of Lu cuisine, so he and the old man are on the same front.

And the younger He Guoan and Xu Wenhai are also from Lu cuisine, plus Wei Junming is the old man's apprentice, and Feng Weiguo is the old man's fanboy.

After going back and forth like this, the old man actually has a group of fans.

So those who quarrel with Dai Zhenting and Zheng Guangyao are not at a disadvantage.

In the kitchen, everyone is working.

But now it is near the end of the evening rush hour, so although they are not idle, they are not very busy.

Seeing Yu Peiyong, they greeted each other.

There are eel dishes in the store, and it is easy to make enough of the small eel called "pen holder green" that is used to make soft pocket long fish.

After the eels were selected, Yu Peiyong began to make them.

Guo Xingwang is very curious, and the stewed food department has already started preparing the stewed meat for tomorrow. Overall, he is very leisurely, so he came here specially.

"Grandpa Yu, what kind of food are you cooking?"

Yu Peiyong said with a smile: "Teach Xiaozhuo how to make a long fish with a soft pocket. If you have nothing to do, follow along and watch."

"Long fish with soft pockets? Is it the long fish with soft pockets, which is known as the first dish of the founding of the country?" Guo Xingwang looked excited, as if he couldn't believe his ears, as if his tail had been stepped on.

The main reason is that this dish is quite famous, but unless you go to Jiangsu, you can't eat this dish at all, so he was quite surprised.

This exclamation made the whole back kitchen know.

We are all chefs and know this dish quite well.