Food starts with noodles

He took out the marinated fish belly from the basin with his hands, and then gently threw it into the oil pan.

The fish belly should be placed one by one, so as to avoid sticking to each other.

After putting everything into the oil pan, Xu Wenhai gently pushed the bottom of the pan with a spoon to prevent the fish belly from sticking to the pan.

In fact, it is also okay to fry the fish belly in oil, but relatively speaking, the fried method is better.

If the fish belly is not treated with oil, the fish meat is easy to scatter and the fish skin is also easy to break. Now hang a thin layer of paste and after oil treatment, the surface of the fish meat will form a thin shell, which can Make the fish more complete, and at the same time prevent the loss of water in the fish.

The time of oiling should not be too long. Basically, after the outer skin turns golden yellow, it is almost ready to be out of the pan.

Because if the frying time is too long, the fish will lose water and become dry, and it will lose its fresh and tender taste.

After the fish belly was fished out, Xu Wenhai poured out the hot oil in the pot, then put it on the stove again, and began to make this bamboo fish belly stew.

Chapter 1384 Whole fish feast, let's eat!

This dish doesn't use much oil, the base oil in the pot just now is enough.

After the pot was heated up, Xu Wenhai put two star anises into it and stir-fried for a while, then added green onion, ginger and garlic and continued to stir-fry.

After frying the aroma, Xu Wenhai put half a spoonful of Zhuhou sauce into the pot.

The so-called Zhuhou sauce refers to a popular dish in Guangdong that uses soybeans and flour as raw materials. After making koji and sun-drying, it is made into sauce embryos, and then steamed with lard, sugar, and sesame seeds. of sauces.

To put it simply, it is a southern-style soybean sauce. Because lard, white sugar and other condiments are added in it, the sauce has a reddish-brown color, a strong soy flavor, a mellow taste, and is sweet and smooth.

It is very suitable for cooking chicken, duck, fish, etc., especially chicken. When cooked with Zhuhou sauce, the chicken is especially delicious.

It is said that the chef who created this sauce is named Liang Zhuhou, so this sauce is called Zhuhou sauce.

Southern chefs are very good at making various sauces, such as satay sauce, hoisin sauce, char siew sauce, barbecue sauce, black bean sauce, sand tea sauce, XO sauce and so on.

In addition to these common ones, some chefs and restaurants also make their own sauces, such as the famous jelly pot in Guangdong, where the sauces used are prepared by each family.

However, outsiders rarely know what formula is used, because these are the secrets of each family and will not be told to outsiders.

After Zhuhou sauce was put in, a pleasant smell wafted out of the pot.

Xu Wenhai stir-fried it twice. After stir-frying the Zhuhou sauce until it was fragrant, he forgot to pour half a spoonful of light soy sauce in the pot, and put a little rice wine in addition.

After putting these, there was already some soup in the pot. After boiling, he stirred it with a spoon twice, and then put the soaked bean curd sticks into the pot.

After putting it in, I immediately poured a bowl of pork bone broth into the pot.

To make this dish, you need to put the bean curd sticks first, let the soup in the pot cook the bean curd sticks first, and then put the fish pieces, so as to ensure the integrity of the fish pieces and the delicious taste of the bean curd sticks.

If the bean curd sticks are put together with the fish pieces, the cooked bean curd sticks will be tasteless or undercooked, or the fish pieces will be completely broken and lose their attractive appearance.

When the soup in the pot was boiling, Xu Wenhai was not idle, and kept stirring the bean curd sticks in the pot with a spoon, which could speed up the cooking of the bean curd sticks and at the same time make the sauce in the pot more flavorful .

After burning like this for about three to four minutes, the yuba in the pot was completely soft and rotten. At this time, Xu Wenhai carefully poured the fish pieces that had been oiled before into the pot.

Although the fish pieces have been battered and deep-fried, overall, the fish pieces are still relatively loose, so be careful when putting them into the wok.

In fact, not only do you have to be careful when you put it in the pot, you also have to pay attention after you put it in the pot. You can’t stir fry with a spoon, because it is easy to fry the fish pieces.

If you want to turn it over, it is best to hold the frying pan and turn it sharply. Only by turning the pan in this way can the integrity of the fish pieces be ensured.

Of course, this way of turning the pot is a test of cooking skills, which is also the difficulty of this dish.

Xu Wenhai was not afraid of this. He held the frying pan and turned it skillfully a few times, and the dishes in the pan also rotated. ran to the top.

After turning over the pot, Xu Wenhai put the small casserole prepared earlier on the stove next to him, then turned on the fire and started to dry it.

When it comes out of the pan, the finished dishes should be poured into a hot casserole, so that the taste of the dishes will become better and taste more fragrant.

In fact, in restaurants, not only is this dish made in a wok and put into a hot casserole, but all such dishes in several households are all made in this way.

After the fish pieces in the pot were cooked for 1 minute, Xu Wenhai began to season them.

A small spoonful of salt, a small spoonful of sugar, a little oyster sauce, and finally some dark soy sauce for color matching.

After putting these seasonings in, gently push the dishes in the pot with a spoon, and then continue to stir-fry in the same way as before, so that the appearance and taste of the stir-fried dishes will be better.

At this time, the soup in the pot has become much less, and it looks thicker than before.

Xu Wenhai poured the prepared green and red peppers and shallots into the pot, stir-fried them again, and poured the prepared water starch into the pot along the side of the pot.

After pouring in the starch water, he stirred the dishes in the pot again by shaking the wok, then picked up the wok, and poured all the dishes inside into the heated casserole on the nearby stove .

As soon as it was poured in, there was a sound of "Zi La", and a delicious smell floated out of the pot.

This is the scorched smell produced when the hot casserole meets the vegetable soup. This smell is very good. Even though Xu Zhuo has eaten this dish many times, when he smells this smell, he will still bear it Can't stop drooling.

So delicious.

After the dishes were poured into the casserole, Xu Wenhai put down the frying pan and turned off the fire on both stoves.

Then cover the casserole and let Xu Zhuo take the sizzling casserole outside.

At this time, basically all the dishes that should be cooked have been prepared. Originally, Xu Zhuo wanted to watch the old man cook the fish tail, but when Xu Wenhai was cooking a bamboo fish belly just now, the old man quietly put the fish tail on the side. The dish is ready.

Now only Xu Zhuo is left to make sweet and sour fish fillets, but this is very simple, the fish is ready-made, and all kinds of ingredients are available, so after 10 minutes, all the dishes are ready, and everyone sits around Yu's restaurant Here, start enjoying this whole fish feast.

There were a total of ten dishes on the table, each of which was very rich, and Yu Keke had a great time eating it, especially the fish sausage omelet that Xu Zhuo sent before, which was half eaten by this girl more.

Today is a family banquet, so it's not that particular. In fact, if it's in a restaurant, this [-]-jin big black fish has to be cooked with [-] or [-] dishes, so that it can live up to the name of the whole fish feast.

But it's boring to be too particular about eating with your own family.

While eating, everyone chatted about the arrangements for tomorrow's New Year's Eve. Xu Zhuo and Yu Keke couldn't get in the way, so they could only focus on the food.

All the dishes I made today are very delicious, and it can be said that I will never get tired of eating them.

Xu Zhuo ate two large bowls of rice in one go. Even though he was already a little full, he still wanted to eat and felt that his handwriting was not full.

When he was hesitating whether to have another half bowl of rice, Zheng Guangyao suddenly asked: "Xiao Zhuo, among the dishes made today, which one do you think is the most delicious?"

Xu Zhuo originally wanted to talk about a dish casually, but when he looked up and saw everyone's expectant eyes, he immediately felt that this question was not easy to answer.

Just at this time, the system's notification sounded in my mind.

"Ding, there is a new random mission, please click on the mission panel for details."

Chapter 1385 What a real daughter-in-law!

Today Xu Wenhai's old man, Yu Peiyong and Zheng Guangyao, are all cooking. If Xu Zhuo's answer is not good, although it will not make everyone unhappy, it will affect their mood to some extent.

After all, it's Chinese New Year, and everyone wants to be well-behaved, and chefs, no matter what the relationship is, like to compete with each other.

In fact, not only today, but in the past, when everyone ate together, they would also comment on which dish on the table was more delicious, and which dish was a bit out of order.

They are all chefs. When they get together, they will definitely not discuss the operation of the excavator, but will definitely talk about cooking.

It's just that Xu Zhuo didn't expect that this time he let himself speak first.

They are all elders, and they all save face, so it is not easy to criticize.

What's more, the dishes on the table were all very delicious, and it was a bit difficult for Xu Zhuo to choose the best one.

But it's easy to pick the worst one, Xu Zhuo thinks the sweet and sour fish fillet he made is the worst, because the sweet and sour fish fillet is too low, only grade C.

Although in restaurants, C-level dishes can already be regarded as signature dishes, but among the current A-level and B-level dishes on the table, C-level dishes are somewhat not enough.

In addition to the sweet and sour fish fillets, the No.2 from the bottom is Xu Wenhai’s stewed bamboo fish belly. This dish is not bad, mainly because Xu Wenhai does not cook many Cantonese dishes. Although this dish is delicious, But I always feel that the spirit of Cantonese cuisine is missing.

Xu Zhuo's thoughts were running fast at the moment, and these thoughts flashed through his mind. Then he took a bite of food and put it in his mouth. While eating, he planned to see what the random mission that suddenly appeared was. If it's related to what's next, that's great.

Random Quest: The Art of Speaking.

Task details: Ask the host to use the art of language within 1 minute to say something that satisfies everyone present.

Task rewards and punishments: After completing the task, the host will get the high-quality recipes for all the dishes tonight; if the task fails, there will be no penalty.

Task time limit: 1 minute. If you do not speak within 1 minute, it will be regarded as giving up.

Task reminder: Language is an art, please master it carefully.

After reading it, Xu Zhuo helplessly swallowed the food in his mouth.

In this shitty system, it’s better not to mention the task reminder at the end. Everyone knows that language is an art, but what I have mastered may be Picasso’s style of painting, which most people can’t understand.

He glanced at Xu Wenhai, feeling bitter in his heart. Before that, he was teasing Xu Wenhai for speaking, but he didn't expect it to be his turn so soon.

However, since this is already the case, there is nothing to be afraid of. The big deal is that the rewards for these dishes will be all gone. Anyway, I am still a child, and even if I say something wrong, everyone will not be as knowledgeable as me.

After thinking this through, Xu Zhuo put down his chopsticks, looked at everyone and said with a smile, "I think tonight's dishes are very delicious. I've already eaten two bowls of rice, but I still want to eat..."

Before he finished speaking, Zheng Guangyao waved his hand and said, "Just tell me which dish is delicious. We don't want to listen to your beautiful words, but to see how well you grasp and understand the dishes."

Yu Peiyong and the old man nodded, agreeing with Zheng Guangyao's words very much.

A good chef must be a gourmet.

That is to say, people who can cook can also eat.

The meaning of eating is not to eat, but to understand food, to understand food, not only to know the best way of various ingredients, but also to have a certain amount of research on the cooking, seasoning and knife skills of dishes.

To put it simply, it is necessary to criticize the dishes.

To pick a thorn is not to deliberately find faults, but to find the shortcomings of the dishes.

When a dish is served in front of you, you must be able to accurately find out the shortcomings of the dish. This is considered a qualified gourmet. If you can give corresponding suggestions to the chef on this basis, you are a gourmet master.

For example, Yu Peiyong, Xu Zhuo once searched the video of him being a food judge on the Internet. In that competition, every dish was served in front of Yu Peiyong, and he was ready to tell the deficiencies and areas for improvement.

"The smell of green onion is too strong, you can try to put a pinch of chopped green onion next time."

"The acetic acid smell is a bit strong. You can put the vinegar half a minute in advance, so that the vinegar will evaporate more, and the sour taste will naturally be lighter without affecting the aroma of the dishes."

"There are too many lemons, half a slice is enough, but you actually put a whole slice."

"There is too little sugar. Sugar enhances freshness in dishes. You should be bolder in adding sugar."

……

At the time, such words sounded so magical that Xu Zhuo seriously suspected that they were pre-arranged words, but the more he got in touch with cooking, the more he discovered that the taste of a dish is really closely related to these small details.

Xu Zhuo was really at a loss for letting himself be a gourmet to comment on the dishes on the table.

But after all, the store has been open for so long, and now Boss Xu is no longer the game nerd he used to be.

So after he took a sip of the fish soup, he began to speak.

"These dishes are very delicious, but what I like to eat is the fish ball made by Grandpa Zheng."

Everyone was a little surprised by this answer, but they all relaxed immediately, obviously satisfied with the answer and agreed with it.

But Yu Keke was a little puzzled: "Why is the fish ball the most delicious? Other dishes are also very delicious. Look at this fish miscellaneous, you have eaten less than half of it yourself, and this stewed fish belly with bean curd sticks, You picked out all the bean curd sticks, why do you say that the fish balls are the best?"

This fish ball is Zheng Guangyao's fish ball soup, a very typical Cantonese dish.

The soup is very delicious and the fish balls are chewy, but the taste is generally a little bland. Anyway, Yu Keke thinks it is very ordinary. Her favorite dishes are steamed fish belly, dry pot fish offal and so on.

The reason why Xu Zhuo said fish balls was mainly because he felt that Zheng Guangyao was a guest, and both the old man Xu Wenhai and Yu Peiyong were from his own family, so he must be praised by outsiders, so that everyone would have face and be a guest and host Have fun.

The reason for choosing the fish ball dish is that this dish is the only relatively high-end Cantonese dish cooked by Zheng Guangyao.

Although Zheng Guangyao cooked several dishes today, offal fish belongs to Hunan cuisine, and he also emphasized that it was Yuan Desheng's cooking method.

The fish intestine omelette is relatively homely, that is, the fish balls are more high-end, and the presentation of the dishes is also good.

So Xu Zhuo chose this dish.

But when it comes to delicious food, Xu Zhuo really can't explain why, because he didn't think about it from the aspect of taste at all.

How to do?

Is it foolish to show your cards directly?

Xu Zhuo's mind was spinning rapidly. He knew that this task would definitely not be completed in a few words. He originally thought that it would be a few old people who asked the question, but he didn't expect his wife to...

You are really my daughter-in-law!