The same boneless eel is used, but because of the different methods, the two dishes present two completely different effects.

Xu Zhuo first tasted the eel section made by Feng Weiguo.

The eel is delicious, wrapped in a slightly viscous sauce and has a rich aroma.

Inside the sauce is a crispy starch paste, which has a unique flavor.

The innermost eel meat is soft and delicious, and it is very delicious because it has been marinated in advance.

But the best thing to eat, Xu Zhuo thinks it's still the eel skin inside.

The eel skin is fried and fried through the starch paste, so it tastes a little soft and glutinous.

However, the skin of the eel is not as thick as the skin of fish and snake, so the soft and glutinous skin has been eaten clean without waiting for the aftertaste.

It's quite satisfying.

Because of the good taste and the fact that I always want to taste the soft and delicious eel skin, it makes people want to eat a few more pieces unconsciously.

And after eating, smacking my lips and reminiscing about the eel segment I had just eaten, the chaotic thoughts in my mind were intertwined, and finally two words were formed:

Delicious!

The taste is really delicious, don't look at it fried, but it doesn't feel greasy at all, as if everything is just right.

That's probably the charm of food.

A dish was quickly snatched up by everyone, which made Feng Weiguo very happy.

Chefs, what I like most is to see the dishes they make cleanly.

After eating the eel segment, everyone did not express any opinions, but directly picked up the stir-fried eel slices made by Zhao Jinma with chopsticks and began to taste them.

Compared with the soft and delicious eel section, the texture of this stir-fried eel slice has completely changed.

The eel slices have some salty and umami soup on them, and as soon as you eat them, you will be shocked.

It's not that it's salty, it's that the flavor is just right.

You can easily distinguish the flavor of sugar, salt, light soy sauce, oyster sauce and other condiments, but the combination of these flavors and the umami of eel is indescribable.

Taking advantage of this smell, I took a bite of the eel, which I originally thought should be soft and tender, but it was crispy and springy, especially the skin of the eel, which was even more crispy.

Salty, fresh, fragrant, crispy, elastic, hot.

This is the first impression left by the fried eel slices on Xu Zhuo.

Guan Junjie tasted this stir-fried eel slices, and said to Zhao Jinma: "Master Zhao's hand is really beautiful, it's been two or three minutes, and the dish is full of gas, just this point is worth our serious study." ”

Pot gas is a yardstick for the evaluation of stir-fried dishes.

Pot gas is not just a hot mouth, but a state of the dish.

Every chef has a different understanding of pot gas, and there is no way to define it in words and words.

But the pot gas is real.

Especially in Cantonese cuisine, whether the dishes have pot gas has almost become a criterion for judging whether a chef is qualified.

Now Guan Junjie uses pot gas to praise Zhao Jinma's craftsmanship, which shows that this dish impresses him deeply.

Xu Zhuo ate a few slices in a row, and always felt that the more he ate this eel, the more wonderful it became.

This is not the same thing as the eel section.

If the dish of the eel section is irresistible, then this dish is full of surprises.

The taste in the mouth is pleasantly surprised, the texture of the eel is pleasantly surprised, and even the aftertaste in the mouth after eating it is full of surprises.

"Grandpa Zhao, your craftsmanship is awesome!"

Xu Zhuo praised Zhao Jinma from the bottom of his heart, which made Zhao Jinma smile suddenly, and raised his eyebrows at Feng Weiguo defiantly.

It seemed that the fatigue of stir-frying just now had stopped, and Feng Weiguo didn't pay attention to him, but looked at Xu Zhuo and asked, "Xiao Zhuo, which of the two of us do well?"

Xu Zhuo was sure that no one wanted to be offended, and he said with a smile: "Spring and autumn are fruitful, each with its own characteristics, these two dishes are the same as the two grandfathers, and they can't find any shortcomings. ”

Everyone likes to listen to nice words, and Feng Weiguo and Zhao Jinma are naturally no exception.

In this way, it was originally a game to determine the winner and loser, but because of Xu Zhuo's series of sycophants, the two participants achieved a good result of tying for the first place.

After laughing, Xu Zhuo said his thoughts.

"Grandpa Zhao, Grandpa Feng, I just watched you do it, and I also have a little itch, I want to cut this eel into two thick shreds, and make fish-flavored eel shreds in the same way as making fish-flavored shredded meat, I don't know if it will work. ”

After finishing speaking, Xu Zhuo asked Guan Junjie again, "Senior Brother Guan, what do you say?"

Well, let's discuss, you have to pull everyone into the topic, you don't speak, you name names, and if you don't believe it, you can't trigger the skill of touching the bypass.

There are elders, and Guan Junjie naturally didn't have the first to speak.

Feng Weiguo glanced at Zhao Jinma: "Old Zhao, do you remember the time when we went to a vegetarian seminar in Shanghai a few years ago? ”

Zhao Jinma nodded: "Why don't you remember, I thought it was a mistake at the time, how did I have a meat dish at the vegetarian seminar, and after tasting it, I found out that it was a mushroom." ”

As soon as the two opened their mouths, Guan Junjie also said: "There is also a dish of fish-flavored eel silk in Rongcheng, which is also a vegetarian dish made with mushrooms as ingredients...... However, if you make it with real eel silk, it must taste great, after all, the ingredients and base of the fish-flavored shredded pork are there. ”

Xu Zhuo agreed with this.

The ingredients and seasonings used in the fish-flavored shredded meat are very rich, not to mention the shredded eel, even if the insoles are cut into thin shreds and fried in, the taste will not be bad.

Feng Weiguo objected to this approach: "The taste of eel is generally relatively tender, and although it can be eaten in the way of fish-flavored shredded meat, it loses the true color of eel. ”

But these words made several Sichuan chefs dissatisfied, saying that Feng Weiguo's words were a bit one-sided, even if they were made in the way of fish-flavored shredded pork, they could still make the dishes delicious and tender.

In this way, everyone discussed it word by word.

The discussion was lively and engaging.

Xu Zhuo had been thinking about triggering skills, but as the discussion deepened, he completely forgot about this stubble and joined in to start the discussion.

When the discussion was in full swing, the system's prompt suddenly sounded, making Xu Zhuo almost unresponsive.

"Ding, the host enthusiastically participates in the discussion of the dishes, triggers the [Touch Bypass] skill, and rewards the host's D-level signature dish skill - Yuxiang Eel.

At the same time, because the host is more curious about the use of eel, the improved D-class signature dish - Yuxiang eel silk (true) and the D-grade eel silk cooking dish - the general takes off his robe, congratulations to the host. ”

Xu Zhuo: ???

Once given a skill, the system are you sure you didn't drink too much?

But......

What is this general's unrobe, I haven't heard of it at all?

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