There are many tutorials on pickling stinky mandarin fish online.

After Xu Zhuo got the skills before, he really read a lot on the Internet, and Yu Keke also helped find a lot.

But there are a lot of tutorials, but very few are done right.

Because many of those tutorials are not done by Huizhou people.

Even if it was done by Huizhou people, it was also modified with oil and vinegar.

And then under the banner of authenticity, it is propagated and misleading others.

First of all, the first point is that after the fresh mandarin fish is killed, it is directly salted and salted, without cleaning.

Mandarin fish has internal organs and blood residues in the stomach, so it is easier to ferment and absorb the flavor, if these are all washed, you can only wait for the fish to rot and ferment.

Although the two look the same, the taste of the fish is different.

Because of the residual internal organs, the fermentation time is shorter, and although the meat has a faint smell, the meat is not rotten.

On the contrary, because of the weight of the slate, the water in the fish meat is squeezed out, and the fish becomes more firm and tender.

When the fish is washed and marinated, the meat will deteriorate and rot, and the texture will become soft and rotten, and it will not have a strong taste at all.

Moreover, with the addition of raw water, the fish meat is easy to rot and stink.

The difference between the two is rarely explained in any tutorial.

Some people even know that this is the right thing to do, but they are worried that they will be said to be unhygienic, so they artificially increase the link of washing fish.

Of course, making stinky mandarin fish must be cleaned.

It's just that the cleaning step is placed in the pot before cooking, and at this time the marinated mandarin fish will be cleaned inside and out.

The mucus from the marinating, as well as some of the carrion in the belly of the fish, had to be washed away.

The stinky mandarin fish produced by this is firm and tender, and the taste is very good.

In fact, earlier, when stinky mandarin fish was pickled, the internal organs were not removed at all, but later it was discovered that the fish that did not go to the internal organs were not released at all.

Even if the appearance is still intact with salt, the belly of the fish has completely rotted.

That's why there is a pickling method to remove the internal organs.

Another point is that when marinating stinky mandarin fish, you can't destroy the skin of the fish, let alone punch a knife on the fish.

Once the integrity of the skin is destroyed, the taste of the marinated mandarin fish will deteriorate.

Because when the integrity of the skin is destroyed, the mold will penetrate directly into the flesh.

Not only will the fish not be stored for a long time, but it will also cause the fish to become loose and affect the taste.

In addition, if the fish is marinated with a flower knife, the umami substances in the fish will be lost, affecting the taste of the finished product.

Besides, when the pickling is done, it will be cleaned, how can the water be used at this time?

To make stinky mandarin fish, you need to make a flower knife, but the flower knife is marinated and cleaned, and then it is marked with a cross knife, and then cooked in a pot.

The last slot point is to put green onions, ginger and peppercorns when marinating.

Xu Zhuo is really speechless at this point, marinating stinky mandarin fish is to stimulate the umami of the fish itself, and at the same time, after squeezing, the fish meat is more compact.

But after you put the green onion, ginger and peppercorns, can you still taste the umami of the fish?

People who don't know much about making food tutorials.

That's just saying that he's authentic with a face.

Xu Zhuo plans to learn the skills of cooking stinky mandarin fish in the future, and also publish a tutorial, and the title will write the unauthentic practice of stinky mandarin fish.

Look at the group of people who blushed or not.

While complaining about this in his heart, he quickly smeared the salt inside and out of the mandarin fish.

The purpose of salt smearing is mainly to use salt to kill the moisture in the fish, so it doesn't need much.

If you put too much of it, it will affect the fermentation of the fish.

After wiping the fish inside and out, Xu Zhuo put it into the small wooden barrel just sent by the staff, covered the barrel, and then moved a large stone to press it.

This step is also an essential step for marinating stinky mandarin fish.

After doing this, Xu Zhuo leisurely watched other people's operations.

Some people are looking for washed fish, some people are looking for green onions, ginger and peppercorns, and some people have not yet learned stinky mandarin fish, so they stand in place, staring blankly at each other with the mandarin fish on the cutting board.

These kinds of people will be eliminated.

As a person with a restaurant at home, Xu Zhuo has been very clear about the inheritance in the culinary circle since he was a child.

The people in today's competition are basically apprentices, and they haven't had much contact with a big dish like stinky mandarin fish.

But even if you haven't been exposed to it, you should have the opportunity to see pickled stinky mandarin fish when you work in the store.

However, these people learn what they teach, they don't know how to take the initiative to learn, and when it comes to the end, they use their mobile phones to check the tutorials on the Internet.

Not a qualified apprentice at all.

Because the secrets in the kitchen may seem complicated to outsiders, but the people in the kitchen still have the conditions to learn.

Moreover, this pickling method is not difficult, and you can learn it with a little snack.

A Hui cuisine chef, who has studied in the kitchen for a few years, still can't marinate stinky mandarin fish, which can only explain one point.

Too lazy!

And the players who stared at each other with the mandarin fish were invited out for the first time.

It's okay to be lazy at ordinary times, but you can't even be blind at critical times.

This kind of player.

Really......

Smear Huicai's face.

Soon, the quota of thirty eliminated people was made up.

Because there were cameras filming, and there were many people around who were broadcasting live, Guo Shuying and several other old people also pretended to walk off the stage and shuttle among the players.

From time to time, I also pointed out some players who have flaws in their pickling methods.

Create a scene where the torch is passed down from generation to generation.

"Your pickling method is very standard, and the technique is also very sharp, who did you learn it from?"

When Xu Zhuozheng was wandering with foreign objects, Guo Shuying walked over with his hands behind his back and asked the question in his heart.

Just now, when he was on stage, he paid attention to Xu Zhuo's operation.

is also going to taunt Xu Jimin in the group.

As a result, Xu Zhuo's pickling method was completely correct, and the standard couldn't be more standard.

Among the 100 contestants, there are no more than 30 people who are exactly the same as Xu Zhuo's approach.

And the people who are as quick as Xu Zhuo and don't have any lag in their movements, there are less than ten.

Only five or six to be exact.

And half of those five or six people worked in a workshop specializing in stinky mandarin fish.

I have long been familiar with the method of marinating stinky mandarin fish.

So......

Xu Zhuozhen shocked Guo Shuying.

In the past, in their consultant group, some people praised Xu Zhuo.

For example, Zheng Guangyao, Dai Zhenting, Yu Peiyong and others.

But Guo Shuying didn't care, thinking that they were blowing with Xu Jimin's business.

After watching Xu Zhuo's pickled stinky mandarin fish today, Guo Shuying really understood what they said about their strong talent, but how strong it was.

A descendant of Lu cuisine who is more authentic than Huizhou people who make Huizhou cuisine, this talent is indeed not ordinary.

Xu Zhuo didn't know how to answer Guo Shuying's question.

He pondered for a moment and threw the pot to his old man.

"It was my grandfather who taught me, and he said that there is nothing difficult about Hui cuisine......"