Food starts with noodles

It is estimated that the two dishes will be cooked in about the same time, Xu Zhuo felt that he should guide everyone to discuss more later.

It would be great if you could get two dishes.

After 15 minutes, Guo Shuying lifted the lid of the pot.

At this moment, the soup in the pot is almost gone, and the smell of the stinky mandarin fish has become much stronger. At the same time, the color of the surface has also turned into the reddish brown that is unique to braised sauce.

It's ready to cook.

He took a long plate and put it on the side of the stove, carefully scooped out the mandarin fish in the pot with a colander and put it on the plate.

Then he turned up the fire again, and kept stirring the pot with a spoon, which could speed up the evaporation of the soup.

When the soup became thick and fragrant, Guo Shuying picked it up and poured the soup in the pot evenly on the fish with a spoon.

Sprinkle a little chives at the end, and the dish is done.

After it was done, he said to Xu Zhuo: "When the juice is collected at the end, you can put some scallion oil in it, so that the aroma will be richer and the color of the dishes will be more beautiful.

However, the scent of scallions will suppress the smell of mandarin fish, so local people in Huizhou do not put scallion oil in their dishes.

If you think the smell is too strong, you can put it like this to neutralize the smell. "

The stinky mandarin fish was already out of the pot, and it looked a bit homely, but it looked more appetizing. Xu Zhuo almost shouted at the help cook who was busy next to him, and said something like a bowl of rice.

Among the eight major cuisines, Anhui cuisine is the most low-key and the least particular about presentation.

But relatively speaking, Anhui cuisine is the most down-to-earth and distinctive.

Anhui cuisine does not have those delicate presentations, no magical allusions, and no so-called celebrity anecdotes.

But Anhui cuisine is the strongest among the eight major cuisines.

For other cuisines, the higher the grade of the restaurant, the farther it is from the homely taste and fireworks, but Anhui cuisine, whether it is a high-end restaurant or a small restaurant, the fireworks are always the most important.

"Xiao Zhuo, don't look at it, come and taste how it tastes."

Zhao Jinma brought a few pairs of chopsticks, distributed a pair to everyone, and took the lead in tasting this Huizhou-style dish that is well-known throughout the country.

Just now Guo Shuying tasted the three fresh boneless fish he made first, so now he will take the lead in tasting the stinky mandarin fish.

That's the only way it's going to be fair.

He gently pulled the skin of the mandarin fish with chopsticks, revealing the white meat inside, and these fish were in the shape of garlic cloves, which made people feel very strong at first glance.

"Look, this is standard garlic clove meat, which means that it is marinated with live fish. If it is marinated with dead fish, the meat will not be so firm."

Zhao Jinma spoke to Xu Zhuo very knowledgeably, and Guo Shuying beside him said, "Xiao Zhuo knows that he participated in the Anhui cuisine competition the year before last and won the prize."

After he reminded him like this, Zhao Jinma remembered this.

Then he smiled awkwardly, stopped talking, but picked up a piece of fish and put it into his mouth.

After tasting it, he said: "The fish meat is chewy, the fragrance is very strong, the taste is meaningful and delicious. This is the best stinky mandarin fish I have ever eaten."

It doesn't matter whether it is the best or not, the important thing is that it is made by in-laws.

So I can boast.

Holding chopsticks, Xu Zhuo pulled a piece of meat from the belly of the fish.

Xu Zhuo prefers to eat fish belly compared to fish with springy teeth.

The meat of the fish belly is relatively soft and more tender, and it tastes like eating tofu.

He put the fish into his mouth, and after a little sip, the whole piece of meat melted in his mouth.

good to eat!

The taste is really good. If you think about it carefully, this should be the best smelly mandarin fish that Xu Zhuo has ever eaten.

Feng Weiguo, Xu Wenhai and Wei Junming also took a sip with their chopsticks, and it tasted really good.

After eating, it is natural to come to the business exchange (strike out) discussion. After all, today everyone is here for this dish. Now that Guo Shuying is here, I must ask about the production skills.

Starting from Wei Junming, everyone began to discuss with Guo Shuying about the pickling method and ingredients of stinky mandarin fish.

And Xu Zhuo couldn't intervene at all, so he could only stand aside and listen to their discussion.

He was still a little dissatisfied at first, because he still knew a little bit about pickling stinky mandarin fish.

However, as the system's notification sounded in his mind, the corners of Xu Zhuo's mouth curled up unconsciously.

The skills are in hand, and the work is perfect!

Of course, this is not a real departure, but just no need to listen to the discussions of the elders.

The dish of grilled Hualan fish has not been baked yet, so naturally he will not go away.

I have to try this novel dish. In case everyone continues to discuss later, the skills of this dish will be acquired.

Beautiful~

Chapter 1566 Grilled Hualan Fish

After waiting for more than ten minutes, Feng Weiguo's re-engraved version of the old man's grilled Hualanyu was finally ready.

When Xu Zhuo just opened the oven door, looking at the browned noodle fish inside, he suddenly had the feeling of seeing a beggar's chicken.

I remember that old Xu made a pile of red clay at home and played with it for two days. The beggar chicken that was made out of the mud looked like this when it was just taken out of the oven.

The only difference is that now the oven is full of noodle aroma.

Back then, the kitchen was filled with the smell of earth, as if entering a kiln for firing porcelain.

Feng Weiguo took the grilled browned noodle fish out of the pan and put it on a larger white porcelain plate.

Then he took a kitchen knife and tapped the surface of the fish lightly with the back of the knife, and the burnt yellow skin split open immediately.

These doughs were baked for nearly an hour. Although they were baked at a low temperature, the moisture inside had already dried out and became very crispy.

After knocking it open, a fresh and fragrant smell wafted out from inside.

This taste is very unique, not only the strong aroma of pork, but also the deliciousness of fish.

This smell is mixed with the burnt smell of the dough, reminding Xu Zhuo of those burnt and crispy buns that the old lady baked on the coal stove when he was a child.

hungry.

Xu Zhuo swallowed, unceremoniously picked up a piece of dough, put it into his mouth and started to eat.

The dough is still a bit hot to the touch, and it has a strong burnt aroma. With the crispy texture and a little bit of lard on the inside, it tastes really wonderful.

"Xiaozhuo, don't eat this, this is a head, the best thing is the fish in it, it's super delicious."

Feng Weiguo looked at Xu Zhuo with a smile in the eyes of a layman, and then he peeled off all the scorched yellow skin with his hands, revealing the complete fish meat inside.

At this time, the carp is completely cooked, and the bones of the fish have been removed, and the flesh of the fish will shatter when touched.

Therefore, the fish could not be taken out from the plate, so the skin on the surface could only be carefully removed, and the bottom layer of skin could only be placed under the fish.

"It seems that there is no mistake. Come and try, Lao Zhao, Lao Guo, don't be stunned, come and taste, evaluate and evaluate."

Feng Weiguo warmly greeted everyone to taste.

But when Zhao Jinma and Guo Shuying picked up the fish with their chopsticks and were about to taste it, Feng Weiguo went on to say: "This is the skill that Brother Xu taught me. How about you try it? I will give him feedback when he comes back."

Zhao Jinma: "..."

Guo Shuying: "..."

If you want us to boast, just say it, is it interesting to go around in such a big circle?

After getting the vaccination, Zhao Jinma said with emotion before putting the fish into his mouth: "This fish looks loose, but it has distinct layers. You can tell that the taste is very good at first glance."

Guo Shuying didn't intend to boast at first, but Zhao Jinma's exaggerated acting skills made him a little funny, so he said, "Well, that's right."

After the fish was put into his mouth, Zhao Jinma took two sips: "It really melts in the mouth, it has all the flavor and texture, this fish is really good!"

Guo Shuying followed immediately: "Well, that's right."

Feng Weiguo waved his hands at Xu Wenhai, Wei Junming and Xu Zhuo with a smile: "Don't stand still, come and taste it, it's delicious even Lao Zhao and Lao Guo praised it."

Xu Zhuo: "..."

Suddenly a little afraid to eat.

It's not that I'm afraid of the taste overturning, but I can't think of any good words to praise people.

But even though he thought so, he finally took a piece of fish with his chopsticks and put it in his mouth to taste it.

Because there are no fish bones and fish bones, the fish meat tastes a little loose.

But this does not affect the taste of the fish.

This fish itself is very fresh, and the eight-treasure stuffing inside is also mainly umami, and the surface is coated with a layer of pork net oil, so the fragrance and umami taste are very outstanding.

This complex taste sublimates the fish directly.

Xu Zhuo ate several pieces before putting down his chopsticks: "This fish tastes so delicious, Grandpa Feng, do you have any tricks when making this fish?"

Others put down their chopsticks after a few casual compliments after tasting, and no one talked about the method and tricks.

Of course, it's not that they don't want to talk, the main reason is that Feng Weiguo moved out of the old man, which made Zhao Jinma and Guo Shuying, who originally wanted to talk about the pros and cons of this approach, shut their mouths wisely.

No way, the shadow of the famous tree of people.

The old man has a bad reputation, and with the existence of Feng Weiguo, the number one fanboy, he may not be able to add more embellishments to the retelling.

So let's not talk about these at all, so as to save Feng Weiguo from making small reports.

But if they didn't speak, Xu Zhuo's plan fell through. As a last resort, Xu Zhuo spoke first and asked Feng Weiguo for tips.

Let Feng Weiguo speak first, and then ask Zhao Jinma and Guo Shuying to see if you say anything.

As long as everyone can chat, the skill of inference by analogy may be triggered, and then the skill of grilling Hualan fish will be obtained.

Feng Weiguo wanted everyone to discuss it at this moment, so that he could pretend to be aggressive.

So upon hearing Xu Zhuo's question, he said with his hands behind his back.

In fact, everyone knows what they are talking about, and because everyone has watched it just now, there are only a few kinds of tricks, nothing more than eight-treasure stuffing, dough, lard oil and so on.

In fact, the most critical thing is the heat of low-temperature baking.

If you can't grasp this, it is likely to burn.

However, Feng Weiguo knew very little about this aspect, so he didn't say much.

If he didn't say anything, Zhao Jinma and Guo Shuying couldn't help but mention a few words, and then successfully triggered the skill of inference.

The skill of grilling Hualan fish has been mastered!

At noon, everyone had lunch at Zhaoji's private kitchen. Today, the second batch of people from Guo's family also arrived. After all, it was Guo Shuying's granddaughter who was engaged. Quite a lot.

Guo Shuying has already said that everyone does not need to come here, but there are still people who buy air tickets or high-speed rail tickets and rush here from Huizhou.

After all, Fu has distant relatives in the mountains.

Usually, I can't join Guo Shuying's excitement, but now there is a happy event at home, so I have to come over to show my face and get acquainted, which will be good for the future.

In addition to these, the rise of Guo Xingwang also gave these relatives of the Guo family hope.

So the reason why they hurried here was because they wanted to get familiar with Guo Shuying, and because they wanted to get in touch with Xu Zhuo.

If you don't ask for it, you can find a partner with a net worth of over [-] million, as long as you can find a good job, or gain a firm foothold in the live broadcast circle.

Anyway, I just want to make money easily.

There are quite a few people with this kind of thinking, Xu Zhuo didn't pay attention to it at first, they are all Guo Shanshan's family members and relatives after all.

But as more and more people came, these relatives became less and less of themselves as outsiders, and some even raised their mobile phones to start the live broadcast as soon as they met, and urged Xu Zhuo to help advertise the live broadcast room.

This made Xu Zhuo a little tired.

While waiting for the old man at the exit of the high-speed rail station, Xu Zhuo quietly set his WeChat settings to a state where strangers cannot be added or searched.

Well, after Zhao Guangming's engagement is over, he will go to the capital, and he can't stay here in the provincial capital.

When I arrived in the capital, I had to practice the dish of liver paste soup and take down the courtyard as soon as possible. This was the main thing I had to do. Compared with this, other things had to stand aside.

While thinking about this, the old man was wearing sunglasses and carrying a backpack, and Shi Shiran came out from the exit.