A large carp.

Rapeseed oil.

Licorice, American ginseng, pineapple, corn flour, egg whites.

Salt.

Several materials were all said by Xu Guangling and Zhang Lao when they were in the park in the morning, and they were all prepared at this time.

Xu Guangling can also buy it himself, but he really can't spare much time now, and in addition, the quality of the one he bought from the market is definitely not as good as what Zhang Lao provides, so he doesn't have to bother about this point.

Elder Zhang, Elder Chen, and the two old men all watched Xu Guangling's operation with great interest.

And Chen Zhihe and Mr. Zhou's grandchildren stayed in the living room, Zhou Qingzhu is now with needles on his body, and when Xu Guangling cooks the meal, it is just right to go to the needle.

Slice licorice and American ginseng sliced into very thin transparent slices and lightly fried in rapeseed oil at 80 degrees.

The colander in Xu Guangling's hand rotated, from slow to fast, and stabilized after a certain speed, just like an automatic mixer.

This is like a fixed procedure, and it does not consume any of Xu Guangling's mind, and when he made this step, Xu Guangling explained to the two old men: "There are two kinds of food, one is light and nourishing, and the other is very strong and rich, and stimulates the taste buds with many heavy flavors such as sour, spicy and salty. ”

"Today, I want to reconcile the two a little bit and make a dish that is sweet and nourishing, but at the same time has a bit of a strong taste. ”

"It's the first time for the disciple to try, so how it will be done will have to wait until it is done. ”

Both old men nodded.

Mr. Zhang didn't say it, it was Mr. Chen, and his understanding of medicinal materials and medicinal properties could definitely abuse many so-called "pharmacists", so when Xu Guangling said these materials in the morning, he had already judged what his plans were.

Licorice and American ginseng are both gentle and nourishing.

Using American ginseng instead of ginseng, especially when I talked about ginseng a few days ago, obviously, in addition to the consideration of medicinal properties, Xu Guangling considered more about the taste of American ginseng.

American ginseng is sweet, bitter, and astringent, of which about 30% is sweet, 40% is bitter, and 30% is astringent.

Licorice, also known as honey grass, is known from this name to what it tastes like.

After stirring for about three minutes, Xu Guangling stopped his movements, letting the licorice and American ginseng still fry in oil, and he freed his hands to start processing the fish.

There's not much to say about this step.

This is the first time Xu Guangling has handled fish in almost half a year, and he has treated the fish with a flower knife that he has never done before, but now Xu Guangling, to be honest, the kitchen knife is like an extension of his hand in his hand.

Boom.

Just a quick one.

Then steady, then accurate.

Crisp, neat, like peers.

With this whole action processing, Mr. Chen's eyes even lit up, and then he couldn't help but exchange glances with Mr. Zhang.

After the knife is ready, Xu Guangling puts the body and head of the fish into the still hot oil, and at the same time, adds fine salt.

After doing this, Xu Guangling pulled out his hand again, took the juice from the pineapple, and then mixed the corn flour into a paste with the egg white.

After the paste is adjusted, remove the fish and put on the paste.

Replace the oil, American ginseng and licorice flakes together, pour in the clean rapeseed oil again, heat directly to 180 degrees, add the fish, fry for about two minutes, and then remove from the pan.

There is no follow-up action.

And just like that, the dish is complete.

This is a very informal "squirrel fish", but in fact, it doesn't matter whether it is formal or unofficial.

The fried corn paste has a transparent yellowish color, and together with the fish, it is slightly crispy, as if the crispy shell can be broken with a light touch of chopsticks, so it seems that people have an urge to break it.

To put it simply, among the three particularities of the color, flavor and flavor of the dish, from the perspective of "color" alone, the dish made by Xu Guangling is qualified.

Or it can barely be called excellent.

And this excellence, one comes from the knife work, the second comes from the paste processing, and the third is the grasp of frying.

One step to heaven, one step to hell.

In the cooking of gourmet food, that's actually it. - For a skilled chef, there is no such thing as "almost".

Almost, just a lot worse.

It's just a millimeter, and it's a thousand miles wrong.

Even if it is the simplest boiling water to boil oyster mushrooms, accompanied by salt, the three things of water, mushrooms, and salt are so simple that they can't be simpler, but some people can cook them very fresh and delicious, and some people can cook them so that they have no taste other than saltiness.

And the difference between the two may be as little as a few seconds of heat.

Acupuncture requires the teacher's hands-on teaching.

In Xu Guangling's view, the same is true of cooking.

And if you try it on your own, it will take a lot of talent, and too many attempts.

Will do.

Well done.

Well done.

It's absolutely stunning.

Between these levels, the ladder is too big, and the vast majority of chefs, probably only stopping at the second level, "do a good job".

Acupuncture, Xu Guangling has the guidance of the old man.

But cooking, no.

However, without a teacher, it is better to have a teacher.

At this point, he is actually the one who opened the hanging. Whether it was obtained in a dream, or Shennong's trick in his body, or even just his current skills, he easily crossed the first two levels and reached the third and fourth levels in the field of cooking.

The previous big stew, in terms of Xu Guangling's self-evaluation, can reach the fourth level.

And today's squirrel fish, Xu Guangling reluctantly gave himself a third level, in fact, it is more strict, it should be between the second level and the third level.

After all, it's the first time to try.

Several steps or details can only be said to be decent.

There is still a lot of room for fine-tuning.

The rice was steamed early, I don't know if it was Zhang Lao or Chen Lao, or Chen Zhihe, but tonight's theme is obviously not rice, but this fish.

Zhang Lao, Chen Lao, Chen Zhihe.

Mr. Zhou, Zhou Qingzhu.

Xu Guangling.

Six people were seated.

The rice is still hot and has a faint aroma.

It is long-grain basmati rice.

With the channels of Zhang Lao or Chen Lao, it is obvious that you can get high-quality rice that cannot be bought in the market.

However, the fragrance of this rice is obviously not equal to the fragrance of fish.

Fight five scum one.

Fish, licorice, American ginseng, salt, oil, pineapple, corn, egg whites, all these things, but under Xu Guangling's collocation, at this moment, the very attractive fragrance shows that this collocation is at least successful.

And so it is.

Zhang Lao with chopsticks, Chen Lao with chopsticks, Chen Zhihe with chopsticks, Mr. Zhou with chopsticks, Zhou Qingzhu with chopsticks.

"Not bad. Mild and thick, humble words, these two exquisite, you have done it. Mr. Zhang said.

"Boy, let's eat this in the future, eat vermicelli every day, I'm tired of eating old man. Well, this fish is well cooked. Mr. Chen said.

And when a chopstick entered, in an instant, what appeared on Chen Zhihe's face was quite intoxicated.

"Little junior brother, this is the best fish I've ever tasted!" he said after a moment, and quickly took the second chopstick.

"Wow, Brother Xu, this fish is even better than the stew you made!" Zhou Qingzhu's little girl's performance was very exaggerated, much more exaggerated than Chen Zhihe, and she smiled, "Brother Xu, are you a special chef? Have you participated in a cooking competition before?"

"Girl, don't talk nonsense. Mr. Zhou scolded, and then said, "Mr. Xu, your cooking skills and medical skills are equally clever. ”

What kind of level is Xu Guangling's medical skills now, in the eyes of Mr. Zhou?

It can only be said that it is, high, very high, very high.

The kind that is high up to the heavens.

Therefore, it is absolutely quite a compliment to say that his cooking skills and medical skills are as good as his medical skills.

Xu Guangling also took chopsticks himself.

A piece of fish is entered, the teeth bite down, through the hot oil, through the slightly charred corn husk, through the tender flesh, and then the upper and lower teeth merge together.

A few seconds later.

The smell of fish, the crunchy flavor of corn, the flavor of licorice, American ginseng, pineapple, and the taste of salt.

Mix it up.

Between the taste buds.

Like ripples in the water, it spreads out in circles.

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