Food starts with noodles

Xu Zhuo really knows a little bit, because when the old man went to the capital last time, Ji Wenxuan prepared a large table of dishes, and there was a dish of frying fish and celery in oil, which required the whole fish to be deboned.

Through this dish, the old man shared with Yu Peiyong the difficulty of removing the bone from the whole fish, and then he gained the skill of removing the bone from the whole fish because he listened to the discussion between the two.

But after acquiring this skill, Xu Zhuo has never used it, so no one knows about it.

The hardest thing about deboning fish is to remove the whole fish, because it is very difficult to keep the appearance of the fish and remove all the bones and bones in the fish.

On the contrary, what Guo Shuying said is that it is much less difficult to remove the bones of the carp.

The specific method is to cut the carp normally, remove the internal organs, and then follow the cut belly of the carp to remove the fish bones and bones inside.

Compared with removing the bones from the whole fish, the large opening in the belly of the fish can be used, which is much better than removing the bones from the gills.

But at this moment Guo Shuying suddenly mentioned this, Xu Zhuo naturally would not directly say that he would, but pretended to hesitate and said: "I saw my grandpa did it, but I haven't tried it myself, because I'm afraid of being laughed at if I make a mistake. .”

When he said this, Guo Shuying was happy: "Learning a craft, how can I be a joke if I am afraid of being laughed at. I have nothing to do these two days. If you want to learn, I can teach you."

Optical so?

Xu Zhuo was a little disappointed, he thought there would be some awesome dishes.

He has already mastered the skill of deboning fish, and he will learn it soon, so there is no sense of expectation.

If possible, Xu Zhuo would like to learn how to braise stinky mandarin fish in soy sauce.

He has long been able to marinate stinky mandarin fish, but after marinating, he is still a little confused about how to cook it in soy sauce, so it is good to learn it while he is here.

Seeing that Xu Zhuo had been silent, Guo Shuying asked curiously, "Why, don't you want to learn this?"

Xu Zhuo said with a smile, "I don't think it's difficult to remove the bones, but braised stinky mandarin fish is quite difficult. I tried it several times but I still can't do it well."

When Guo Shuying heard this, she suddenly regained her spirits.

Good guy, this is the housekeeping dish that I want to learn from Anhui cuisine.

But this is very good, everyone is scrambling to teach Xu Zhuo how to cook, so naturally he has to teach something.

Otherwise, it would be embarrassing to talk about this topic together in the future.

Thinking of this, Guo Shuying said: "How about this, Xiao Zhuo, tomorrow morning I will teach you how to remove the bones of the fish, if you can do it, I will teach you the stinky mandarin fish in the afternoon.

If you can't do it well, the stinky mandarin fish can only be postponed, because after the engagement banquet is held the day after tomorrow, we have to go back. The new store in Shanghai is still in preparation and cannot be separated from people. "

Guo Shuying originally planned to teach Xu Zhuo how to remove the bones of fish, so before teaching braised stinky mandarin fish, he had to teach him this.

Xu Zhuo didn't have any objections, anyway, giving the fish bones was just a formality.

Maybe tomorrow morning I can learn how to braise stinky mandarin fish in soy sauce.

Well, let Zhao Guangming explain to the chef later, buy some marinated mandarin fish in the market in advance, so as not to learn this dish because there are no ingredients when it is available.

Although the skill that he has devoted himself to learning is still cooling down, Xu Zhuo is not afraid that he will not be able to learn it.

Because it is enough to invite Zhao Jinma, Feng Weiguo and others to make it together tomorrow. As long as they discuss it, they will trigger the skill of inference, and then I can get such a famous dish for nothing.

perfect!

Originally Xu Zhuo planned to return to the capital tomorrow, but Zhao Guangming's engagement delayed his schedule.

So Xu Zhuo felt that he had to find a way to make up for it.

Worst of all, you have to learn how to cook.

Unexpectedly, Guo Shuying took the initiative to ask about this matter, so there is nothing to say, he must find a way to talk about braised stinky mandarin fish, after all, this is a famous dish in Huizhou, and the taste is really delicious.

People who have never eaten stinky mandarin fish may be confused by that stinky word.

In fact, the stinky mandarin fish tastes really good. Although it smells a bit smelly, you can feel the extreme deliciousness of the fish after eating it.

Especially the garlic clove-shaped white raw meat, which makes people sink at a glance.

Xu Zhuo has been coveting this dish for a long time. Although this dish does not fit the positioning of Sifang Restaurant, it is only temporary.

Because even if the main store in the capital can't be updated, the branches opened in the south can be enjoyed by customers without any scruples.

After all, southerners, whether they are from Huizhou, Jiangnan, or Lingnan, all favor this dish.

As for where to open the new store, Xu Zhuo has no idea yet, but it is nothing more than the first-tier cities such as Beijing, Shanghai, Guangzhou and Shenzhen. After all, Sifang Restaurant has a relatively high positioning, and only customers in first-tier cities can satisfy this positioning.

Because he was thinking about learning how to braise stinky mandarin fish tomorrow, Xu Zhuo was not in the mood to eat right now.

He dealt with it a few times casually, and then agreed with Feng Weiguo who was sitting at the next table to study the stinky mandarin fish together tomorrow.

Feng Weiguo was holding a box of cephalosporins at the moment, bragging to the drinkers at the same table brazenly, if he didn't have to take medicine today, he would have to brag to these people.

Act as if you are Dionysus and you are all younger brothers.

Xu Zhuo didn't have the nerve to puncture his words, after all Feng Weiguo only had this hobby, so there was no need to tear things apart.

Originally Xu Zhuo thought it would be enough to make an appointment with Feng Weiguo and Zhao Jinma, but who knew that when he came to Zhao Ji's private kitchen after breakfast the next day, he met Wei Junming and Xu Wenhai.

These two people heard that Guo Shuying was going to perform as a stinky mandarin fish today, so they came here specially to observe.

On the one hand, they are more curious about the stinky mandarin fish dish, and on the other hand, it is not easy for Guo Shuying to try it once, so they naturally don't want to miss the opportunity to observe and learn.

Especially Xu Wenhai, since the old man let go of him, he has become the big boss of Xu's restaurant.

Usually, I seldom have the opportunity to compete with my peers, and my culinary skills have stagnated for a long time, and even because of the lack of hands-on opportunities, my culinary skills have a tendency to regress.

So at this moment, there is an opportunity to watch the hands-on work of the veteran state banquet chef, and naturally he will not miss it.

When Xu Zhuo arrived, Guo Shuying and Zhao Jinma had just had breakfast. Although they were the central figures of both parties in the engagement ceremony, they didn't take much care of the specific process of the ceremony, but left it to the young people.

As long as it is lively and lively, nothing else is required.

At this moment, Guo Shuying is probably still immersed in the emotion that his granddaughter finally found a partner, so after seeing Xu Zhuo, he smiled and asked: "Xiao Zhuo, I heard that Xingwang has a date in the capital?

How are the two getting along?I don't know if I could get engaged a year ago..."

It seems that after solving the top priority of his granddaughter, he focused on Guo Xingwang again.

Well, Guo Xingwang is also a big problem for the grandchildren of the Guo family, so now that he heard that he has a partner, Guo Shuying wants to get married quickly, so that the other party will not be confused and regret it later.

As for the relationship between Guo Xingwang and Dou Yiqiong, Xu Zhuo couldn't say well either.

He smiled and said: "It's hard to say, don't worry too much, when Xingwang takes his girlfriend to Huizhou to meet his parents, when will you talk about the engagement again.

It's too early to talk about engagement. "

Guo Shuying smiled, knowing that she was a little too hasty, so she brought the topic to cooking.

"I originally planned to teach you the technique of deboning fish in the morning, but I didn't expect you to call so many people over. It seems that you already know how to debone. You plan to learn how to remove the bones of mandarin fish in the morning, don't you?"

Xu Zhuo didn't deny it either: "The main reason is that everyone is very curious about stinky mandarin fish. There are not many restaurants in the Central Plains that make stinky mandarin fish, so they all want to see your steps in making stinky mandarin fish."

Guo Shuying smiled and said, "Okay, but your grandpa Zhao has already prepared carp for you.

Why don't you show us the bone removal technique while it's still early? "

Chapter 1561 It's just off the bone, easy!

Xu Zhuo didn't refuse. It's not even nine o'clock, so it's too early to be a stinky mandarin fish.

So it is really necessary to show off your skills first to warm up.

Everyone came to the back kitchen together, where a separate stove has been specially set aside for everyone's convenience.

After all, it was the in-laws who came to cook, and Zhao Ji's private kitchen gave them a lot of convenience and respect.

When Xu Zhuo came over, the head chef of Zhao Ji's private kitchen came over with a carp weighing five catties.

But before he could speak, Xu Wenhai said: "Change one for another, this one is too big, even a person without cooking skills can take out the bones.

Change to a smaller one, so as to show the technical level. "

Xu Zhuo: "..."

You are really my dear father.

People make a big problem because they are worried that I will lose face if I can't do it here. You are good, and you will ask to increase the difficulty by a large amount.

Looks like it's time to make another small report to Chen Guifang.

What Xu Wenhai said is indeed correct. The bigger the fish, the more formed the fish bone and the thicker the fish flesh, so there is a lot of room for maneuvering.

Because when the bone is removed, as long as the skin of the fish is not broken, even if all the flesh of the fish is cut out, it can be considered a success in theory.

Moreover, the bigger the fish, the stronger the fish skin, even if it is accidentally scratched, the fish skin will not break immediately.

But if the fish is smaller, it will be different, especially the fish in the early catty. Because the body of this kind of fish has just matured, there is not much meat, but the fish bones and bones are already complete. The skin of the fish was pierced, resulting in a rollover accident during the operation.

Xu Wenhai has confidence in his own children, so he replaced the head chef with Xiaoyu.

In fact, everyone present knew this truth, especially the head chef. When Zhao Jinma asked him to prepare the carp yesterday, his mind was full of complaints about "that's it, that's it".

Such a famous young chef, what kind of hope in the culinary world, and a once-in-a-century culinary genius.

However, it's just a fish without the bone, and a big fish about five catties is actually used.

This kind of fish, anyone can pick out the bones, right?

When he came over with the fish just now, he wanted to make some sarcastic remarks, but Xu Wenhai stopped him before he could speak.

Well, Lao Xu has worked in the back kitchen for half his life, and he can tell the twists and turns in it at a glance.

So in order not to let his son be looked down upon, he offered to change the fish.

It is the most difficult to remove the bone from a fish that weighs just over a catty. Let's see what you have to say.

Soon, a carp weighing just over a catty was brought over. Xu Zhuo washed his hands, took the fish, and said to the head chef, "One is boring, let's have another one."

The head chef thought that Xu Zhuo was worried about making a mistake, so he smiled and brought another one.

Xu Zhuo picked up one of the lively carp and put it on the chopping board. First, he tapped the top of the carp's gills with the back of his knife, and the carp twitched twice and stopped moving.

Then Xu Zhuo scraped off the scales of the carp, cut open the belly of the carp with a kitchen knife, and pulled out the internal organs.

After doing this, he used a kitchen knife to cut inward along the opening until he cut open the joint between the carp's ribs and the spine, and then changed to a small knife to carefully remove the ribs of the carp.

Then do the same, and remove the fish ribs on the other side.

After doing this, he separated the belly of the carp as much as possible, put the belly up on the chopping board, and cut off the joint between the head and the spine with the tip of a kitchen knife.

Then change to a narrow and long boning knife, cut the knife from the back of the fish head, stick to the spine, and remove the backbone of the fish until it reaches the tail.

After both sides have been picked, carefully remove the spine from the belly of the fish.

Now the whole fish does not have a single bone or bone except for the head and tail.

This one-handed operation left others dumbfounded.

Especially the head chef, who no longer made fun of Xu Zhuo, and even felt a little ashamed.

This method of bone removal is not difficult, but what is difficult is Xu Zhuo's smooth operation. It can be said that without certain skills and experience, it is impossible to achieve Xu Zhuo's level.

The layman looks at the excitement and the insider looks at the doorway.

This is why everyone was shocked.

In fact, everyone present could achieve Xu Zhuo's level, but when they thought about the age difference, the advantage in everyone's hearts disappeared.

After Xu Zhuo put down the fish, he picked up another fish in his hand.

Just now, the fish was deboned after being disemboweled, but now, Xu Zhuo is going to challenge the deboning of the whole fish, that is, to remove the bones of the fish under the premise that the fish skin is not damaged at all.

This is much more difficult than before.

It is also a test of technique, especially the internal organs of the fish have to come out together with the fish bones. If the gall of the fish is smashed, the whole fish will be completely useless.

After scraping off the fish scales, Xu Zhuo cut off the gills first, and then removed the teeth. Then he took a long and thin bone removal knife, inserted it from the gills, and started to remove the bones.

This difficulty is not ordinary. Not only is the operating space small, but also the fish bones of the carp are more complicated. There are ribs in the front half and rows of spines in the second half.

However, Xu Zhuo also has the blessing of skills, so the whole process can be said to be without any danger.

When he took out the bones and internal organs of the whole fish from the gills, all the people present gasped.

This hand is really powerful.

Guo Shuying glanced at Zhao Jinma: "You taught?"

Zhao Jinma smiled wryly: "How can I have this ability, it must be Xu Jimin, that old man's cooking skills are very high, and he also knows many little tricks that have been lost, but his mouth is too smelly."