Sweet and sour carp is fried directly, so the knife flower is very important.

In order to be able to fry the fish thoroughly, the carp usually has a peony flower knife on it.

The so-called peony flower knife is cut in the way of a straight knife at the place of two centimeters and three centimeters behind the gills of the fish, and when it is almost to the vertebrae, turn the knife edge, and cut two centimeters horizontally in the direction of the fish's head.

Then turn the fish over and lightly cut it twice on the fish, so that the peony flower knife is completed.

The reason for this kind of knife flower is that the thicker part of the fish can be cut to the maximum extent, so that the fish can be fried and fried thoroughly.

Another reason is that after all the fish are marked with flower knives, the fish tail is lifted, and the fish flesh is layered like the petals of a peony flower, which is more beautiful.

Therefore, this kind of knife flower was called the peony flower knife by those literati.

The carp is not only beautiful with a peony knife, but also can make the fried fish more sweet and sour sauce, and the taste is better.

Therefore, making sweet and sour carp and peony knives has become a customary habit for chefs.

Of course, it doesn't have to be so troublesome to make it at home, and you can just hit the oblique knife.

As long as you cut it deep enough, it will blow up as well.

Xu Zhuo took the kitchen knife and cramped the bloody tendons first.

Among all the fish, only the carp tendon is fishy, especially the wild carp in the Yellow River, the fishy smell is stronger, not only fishy, but also earthy.

So the tendons of carp are called fishy tendons.

Not all carp have to cramp, as long as it is not a carp fished out of the Yellow River, the smell is not very big, and it doesn't matter if you smoke it or not.

In addition to carp, there is no need to smoke the tendon of other fish.

Because some fish have not only fishy tendons, but can even be used to make a dish.

For example, the fish tendon of sturgeon, known as dragon tendon, was still an offering in the Qing Dynasty.

It is said that the tendons of sturgeon are elastic and refreshing, and they are fragrant and crispy. However, Boss Xu hasn't eaten it yet, so it's a pity.

It's not that I can't afford it, it's mainly really wild sturgeon......

Become a protected animal!

There is a skill in pumping the tendons of the carp, cut it straight about a centimeter behind the gills, cut about a centimeter, and then cut it again three centimeters at the tail.

Pat the body of the fish with a knife, and when a white spot appears at the broken point of the cut fish, this is the tendon.

Pinch the tendons with your fingernails and gently pat the fish with a kitchen knife with your other hand.

The tendon will be slowly pulled out.

Then turn the carp over and pull out the tendons on the other side.

After pumping the fish tendon, it's time to change the knife.

In fact, in the cooking circle, there is a special term for changing the knife, which is called cutting the knife.

This knife method sounds very unfamiliar, but it is widely used, and all the knife methods are within the scope of the knife.

Now the peony knife flower used by Xu Zhuo is also a relatively advanced knife flower in the category of cutting knives, because when cutting, there is a process of turning the knife edge.

Many people are prone to make mistakes in this step when operating.

It is difficult to cut straight into the fish with a kitchen knife and then change the edge of the knife to cut it crosswise.

If you turn too fast and too violently, it is easy to cut the fish off, and if you turn too slowly, it will be affected by the texture of the fish, causing the knife edge to deviate or slice directly out of the fish.

Both of these have actually come to a misunderstanding.

That is, when cutting, you must hold the kitchen knife tightly with your hand and cut it slowly and vigorously.

When the knife edge is turned, it can be slightly curved.

When cutting crosswise, be sure to cut flat against the backbone of the fish.

The edge of the knife should not be misaligned, and the blade should not float out because of the lack of strength.

Because Xu Zhuo has skills in hand, this step is very easy.

Make a peony flower knife every 2.5 cm on the fish, and each knife is very even.

Some of the assistant chefs in the back kitchen noticed Xu Zhuo's craftsmanship, and their eyes widened, a little incredible.

Especially the chefs recruited later, they originally thought that Xu Zhuo was a young man, and he definitely didn't know how to operate in the back kitchen, and he wouldn't even come to the back kitchen.

thinks that as long as he has a good relationship with Guan Junjie in the back kitchen, he can do whatever he wants.

As a result, I didn't expect Xu Zhuo not only to come to the back kitchen, but also to be a master of cooking.

This beautiful peony knife flower made everyone put away their contempt.

At the same time, I also realized that I must not work in the Sifang Pavilion, otherwise I will definitely be dismissed.

And Xu Zhuo can open such a big store at a young age, and he definitely has connections.

If you look back and say more, this chef can't do it, and there is a problem with his character.

Maybe you'll lose your job.

After all, the chef circle is not large, and the bosses know each other.

So let's work honestly and don't think about so many useless things.

After Xu Zhuo beat the peony knife flower, Xu Zhuo shook the tail of the fish, and the fish meat on both sides of the fish body bloomed like peony flowers.

"What a beautiful knife flower!"

Feng Weiguo walked over, looked at the fish in Xu Zhuo's hand, and was full of praise.

Boss Xu didn't care about this kind of praise anymore, put the fish in the basin and began to marinate.

Pour two spoonfuls of cooking wine into a basin, add shredded green onion and ginger, a little pepper and a spoonful of salt.

Then spread the marinade evenly inside and outside the fish by hand, and then let it sit in a basin for 15 minutes to allow the marinade to absorb the flavor.

Make sure that the fish is marinated before proceeding to the next step, otherwise it will be more difficult to soak in the flavor when it is fried.

Fish is not only bland and tasteless, but also has a fishy smell.

While it was time to marinate the fish, Xu Zhuo began to adjust the batter for frying the fish.

This kind of batter is made by mixing starch and flour with water in a ratio of 1:2 to make a thin batter, and when adjusting the batter, some cooking oil should be slightly poured into it.

In this way, the fried fish has a more crispy taste.

After the batter was adjusted, Xu Zhuo had to make the sweet and sour sauce that he would use later.

Nowadays, sweet and sour sauces are mostly made with tomato sauce.

In fact, the sweet and sour sauce used for sweet and sour fish, like sweet and sour pork ribs, is boiled out with salt and vinegar and dark soy sauce, and if you use tomato sauce, it is a little unprofessional.

Because the color of the ketchup seems very deliberate, it doesn't look as comfortable as the soy sauce vinegar, and the sour taste is not as good as the balsamic vinegar.

The blending ratio of sweet and sour sauce is easy to master, as long as you remember one, two, three, four, five.

Stomach shrinkage one, two, three, four, five refers to: one wine, two sauces, three sugars, four vinegars, and five waters.

The "sauce" here refers to dark soy sauce, which is mainly used to enhance color.

The "wine" here refers to cooking wine or rice wine.

Using this ratio to make sweet and sour sauce is better in both taste and color.

It is suitable for most people's tastes.

Xu Zhuo poured all these ingredients into a large bowl, stirred well, and set aside.

Then Xu Zhuo cut some minced garlic and put it aside, ready to add it to the sweet and sour sauce later, and cut some diced carrots and boiled them in boiling water.

When all this was ready, he set up a frying pan on the stove and prepared the fish to be fried.

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Thanks to the 10,000 book coins rewarded by [Pig of Tea], it is really well deserved, and it will definitely be rewarded in the future!