Today's breakfast is mung bean porridge with pumpkin silk cake, in addition to tea eggs and cold daylily, the weather has been too hot recently, in order to prevent everyone from getting hot, the breakfast in the store has been very light in recent days.

However, this is quite in line with Xu Zhuo's taste, and in the past two days, he has cooked at home by himself, and he has eaten a little more heartily, so now he eats this kind of light meal, and he feels very appetizing.

In particular, the pumpkin cake made with tender pumpkin is delicious and unusual, and when you eat it, you feel that you are not eating bread, but nature.

This double enjoyment of taste and psychology made him eat several cakes in a row before he was satisfied.

After eating and drinking, everyone took the sea bass, whose fate was not quite clear, and went straight to the company to start shooting videos.

This is also Xu Zhuo's opportunity to steal this dish.

Now that the skills that are hard to learn have been cooled down, it is time to learn this dish, so that when you encounter seafood ingredients or want to eat steamed fish in the future, you will have a place to use.

Although Xu Zhuo didn't know whether he had learned the steaming technique or the steamed sea bass dish, he was not in a hurry.

Because the practice of steaming fish is basically the same, and if you can learn it, you can basically learn all the rest, so Xu Zhuo is very calm about stealing today's teacher.

It's basically three fingers pinching a snail – nine out of ten.

Arriving at the studio for filming, the cameraman was soon in place.

After everyone changed their clothes and made preparations, they started today's shooting.

After the filming started, Xie Hailong did not cook directly, but first talked about the dish of steamed sea bass.

Although steamed sea bass is a dish, there are two types of steamed freshwater sea bass and steamed sea bass depending on the ingredients.

Of the two categories, the classification of sea bass is also more detailed.

Because there are many kinds of freshwater sea bass and sea bass, and different varieties have slightly different textures, tastes and qualities, and the dishes they make are also different.

Generally, freshwater fish is used to make steamed sea bass in restaurants, because it is easier to raise and the cost is low.

As for the coastal areas, it is more edible sea bass, after all, the taste and texture of fresh sea bass is far better than that of freshwater sea bass.

However, there is a disadvantage of sea bass, when eaten fresh, the taste is extremely delicious and tender, and the meat is garlic cloves, which is very delicious.

But once the fish is dead, the texture and taste will be greatly reduced.

Chilled fish is better, but those frozen fish are even worse, especially those that have been frozen for a long time, and the taste will even become dry and woody, which is very different from fresh sea bass.

In this case, you will be left behind by freshwater perch.

Therefore, if you want to eat sea bass, it is best to buy fresh seabass, if you do not have this condition, buy freshwater sea bass, and do not eat frozen sea bass unless you have to, because the taste will be much worse.

What Xie Hailong brought today is a relatively common species of sea bass, called Seven Star Perch.

Also known as the Japanese sea bass, the seven-star perch is named after the black dots on its back, and it is a branch of the flower perch that has a delicate and delicious flesh that is considered one of the best among sea bass.

Well, from this point, it can be seen that Xie Hailong is eager to become famous.

After all, in order to shoot a video with such a good fish, this cost is really not low.

Maybe after Xu Wenhai became a visiting professor, he had a sense of crisis.

The ingredients used to make steamed sea bass are very simple, except for the sea bass, the rest is green onion and ginger, steamed fish soy sauce, and cooked lard.

The ingredients of this dish are simple, and the preparation is simple.

Whether the taste is good or not, in addition to the high requirements for the chef's experience, mainly depends on the ingredients.

The quality of the ingredients plays a decisive role in the quality of the dishes.

After Xie Hailong finished speaking, he began to prepare for production.

He skillfully slaughters the perch, removes the inedible parts such as scales, internal organs and teeth, and then cleans the perch inside and out with clean water.

After cleaning, the knife is changed.

Originally, Xu Zhuo thought that Xie Hailong would use the simplest method to make this dish, after all, the quality of the ingredients is so high, there is no need to make it cumbersomely.

After all, "Tip of the Tongue" has a saying: high-end ingredients often only need the simplest cooking.

Sea bass only needs to be steamed directly in the pot with a flower knife, and then poured with steamed fish soy sauce after it comes out of the pot, and then poured hot oil.

But Xie Hailong did it a little fancy.

Because he made this steamed sea bass into steamed peacock sea bass, that is, he changed the good end of a sea bass into a peacock shape with a flower knife.

This kind of flower knife is also known as a peacock flower knife.

The so-called peacock knife refers to cutting off the back and backbone of the fish every centimeter or so, leaving only the edge of the fish belly connected, which is also equivalent to cutting the whole fish into thick slices with knives from the back of the fish, until the bottom of the fish head, so that it is considered to be cut.

The advantage of this is that it looks good, but the disadvantage is that the soup in the fish will flow out.

In Xu Zhuo's opinion, this kind of practice of sacrificing taste for the sake of appearance is a bit worth the loss, anyway, if he is asked to do it, he will never do this.

Blind to such a good bass.

However, Xu Zhuo also understands Xie Hailong, after all, when shooting this kind of video, everyone can't eat or smell it, so they can only attract everyone's attention from their appearance.

Only in this way can you become famous in a short time.

And the people who watch the video are not only cooking novices, but also insiders, everyone can see the way, if someone raises an objection, this just fulfills Xie Hailong's wish.

If there is controversy, it can be better hyped.

This is Yuan Kang's bad propaganda trick, but it is very effective every time.

When Xie Hailong took the freshly slaughtered sea bass to change the knife, Xu Zhuo's eyes stared directly at the movements in his hands, but his mind was cranky.

When I was wandering with a foreign object, the system's prompt suddenly sounded.

"The host studies carefully, stimulates the [studious] skills, and learns the high-quality knife technique - Peacock Knife Flower, congratulations to the host. ”

Xu Zhuo: ????

I'm special!

What's the situation?

What Lao Tzu wants to learn is the steaming technique, what's the matter if you give me a peacock knife flower?

He looked confused, and when he came, he had even prepared to show Yu Keke this dish, but it turned out to be like this, wasting an opportunity to steal the teacher in vain.

Although this peacock knife flower can be used in the future, this thing is used in conjunction with steamed fish, and if there is no steaming technique, the knife flower is completely useless.

After all, you can't let people eat raw fish, right?

Damn, it must be the task of garlic vermicelli to open the back shrimp that the wool is too ruthless, so the dog system is so retaliating against itself.

No, we have to find a way to continue the wool of the system.

This time I failed to steal the teacher, and I suffered a loss, so I had to make up for it from the skills of the dish upgrade.

But how do you use it to harvest wool?

Xu Zhuo thought intently for a while, and really came up with a good solution......