"The knife of the soft-shelled turtle is mainly to chop the plate armor on the stomach without hurting the cover and skirt of the soft-shelled turtle, which can avoid the inconsistency of raw and cooked soft-shelled turtles, and also make the soft-shelled turtles mature faster. ”

Dai Zhenting is like participating in the International Celebrity Chef Competition at this time, and it is also like a foreign master in the culinary world appearing to talk about the method, from his expression to his temperament is very high-end.

Xu Zhuo wanted to ask him if he had ever been an actor before.

Because Lao Dai's acting skills are really nothing to say, he has the strength to impact the Hundred Flowers Golden Rooster Award.

When complaining, Xu Zhuo also successfully triggered the skill of concentrating on learning and got the recipe of this dish.

At this time, he didn't panic in his heart, turned the soft-shelled turtle over with its belly facing up, and then used a kitchen knife to cut down the head vertically and downward.

When you cut the plate armor, stand it upright, and use the front half of the kitchen knife to continue cutting down the plate armor.

At this time, it should be noted that the back armor or skirt must not be damaged, otherwise the overall beauty of the dish will be ruined.

First, cut the deck of the abdomen vertically from the middle, and after this step is done, the entire abdomen of the soft-shelled turtle has been opened.

But that's not enough, you have to make two more horizontal cuts.

Only then will the entire abdomen be completely opened, and the flesh inside will be completely exposed.

However, when cutting horizontally, it should be noted that these plate armor on the abdomen need to be connected through the skirt and root back armor, and cannot be cut or cut.

Only in this way can the soft-shelled turtle remain intact.

After changing the soft-shelled turtle, soak the soft-shelled turtle in clean water again.

The smell of soft-shelled turtle is very bloody, so it is necessary to remove the blood as much as possible, so that [Jilin] can make the soft-shelled turtle taste better, and at the same time the color will become more beautiful.

When the soft-shelled turtle was soaked, Xu Zhuo and Dai Zhenting cut a few slices of ginger and tied a few green onion knots with chives, which will be used to stew the soft-shelled turtle meat later.

If you are not too busy now, you can be prepared in advance.

After the soaked soft-shelled turtle is fished out, it can be made.

The first thing to do in this dish is to blanch the soft-shelled turtle to remove the fishy smell of the soft-shelled turtle and make the soft-shelled turtle taste better.

Add water to the pot, a little more, put the soft-shelled turtle belly down into the water, then put in a few slices of ginger and the prepared green onion knots, pour in a large spoon of cooking wine, and turn on high heat to fire.

When the water in the pot is boiling, use a spoon to skim off the foam, then reduce the heat to low, cover the pot and simmer.

Because the soft-shelled turtle used today is freshly slaughtered, and it is also a wild soft-shelled turtle, it only needs to be skimmed off when it is simmering, and there is no need to take it out and wash it in water.

In that case, although the soft-shelled turtle will be cleaner, it will wash away the umami substances in the soft-shelled turtle's body, making the soft-shelled turtle taste much weaker.

When simmering, don't put any seasonings, and use low heat to stew the soft-shelled turtle until it is cooked and simmered thoroughly, so that you can proceed to the next step of production.

Before learning this dish, Xu Zhuo always felt that this dish was very difficult.

But after Xu Zhuo's skills were in hand, he found that the difficulty was not high, but he saw less in the Central Plains, and the reputation of the rock sugar soft-shelled turtle was too great, so it caused this illusion that it was difficult to do.

In fact, if you think about it seriously, this is a local dish in Ningbo, Zhejiang, if it is really difficult, will it become a local dish?

It takes about half an hour to cook, which is a bit long, so after Dai Zhenting and Xu Zhuo chatted a few words at the camera, they signaled the camera to turn off.

Shooting a video is not a documentary, you don't have to shoot everything that goes by, you just have to take this kind of stuffy footage, you don't really need to shoot a camera at the pot for half an hour.

Within half an hour, Xu Zhuo and Dai Zhenting peeled out the garlic grains to be used, and stirred the water starch.

After preparing everything that should be prepared, everyone went to a small coffee table next to them and sat down on the sofa to rest.

This is for future talk shows, even if it may not be used, it is good to simply use it as a rest area.

Several people drank tea together and chatted, because Yuan Kang was also here, so Guo Shuying and Dai Zhenting also recalled an interesting story about Yuan Desheng in the kitchen at the state banquet.

In the midst of everyone's small talk, half an hour was quickly up.

Xu Zhuo and Dai Zhenting put on their chef hats again and returned to the camera.

After turning on the machine, the two continued to cook, at this time the soft-shelled turtle had been stewed, Xu Zhuo and Dai Zhenting used chopsticks to pick out all the ginger slices and green onion knots in the pot, and then turned off the heat and put the pot on the empty stove on the side.

After making this cloth, the two of them changed to a wok at the same time, and the pot was heated and a spoonful of lard was added to it.

Compared with vegetable oil, the aroma of lard is stronger, and it can also make the soft-shelled turtle have the aroma of animal fat, which will taste better and the taste of the soft-shelled turtle will be more oily.

When Dai Zhenting was cooking, he not only explained step by step, but also kept guiding Xu Zhuo.

He especially enjoys the feeling of being noticed throughout the whole process, and he is also very cautious about today's shooting, after all, it is going to be broadcast on the Internet, and he can't take it lightly, otherwise it will affect his image of Wei Guangzheng.

The lard quickly melted in the pan.

Xu Zhuo followed Dai Zhenting's prompt and threw the garlic that had just been prepared into the pot.

The garlic used here does not need to be cut, and the whole garlic cloves are thrown into it and fried over low heat, which can force the aroma of garlic into the oil, making the lard full of garlic fragrance.

The fried brown garlic has a good taste and high appearance, and is called golden garlic by people in the industry, and it is an indispensable ingredient in many dishes.

Waiting until the garlic was fried to golden brown, Xu Zhuo took the pot where the soft-shelled turtle had been stewed before, and carefully poured all the soft-shelled turtle and the soup and meat into the wok.

The aroma of lard and golden garlic melts into the soft-shelled turtle soup and soft-shelled turtle.

Once you've poured it into the wok and it's time to season it.

Xu Zhuo grabbed a large handful of prepared rock sugar and put it into the pot, and then poured in an appropriate amount of dark soy sauce, cooking wine, rice vinegar, salt and other condiments.

Once all is inside, turn the heat up so that the soup in the pot is fully boiled.

In this way, the rock sugar can melt and make the taste of the dish brilliant.

Among these condiments, rice vinegar is mainly used to improve freshness, and it makes this dish taste faintly sweet and sour, so that the taste will be better, so just put a little bit on the line, no need to put more.

As for the salt, it is also to add a base taste to the soft-shelled turtle, if you put too much, it will taste salty.

Once the seasoning is set, simmer over high heat for five minutes to allow the juices in the pot to fully combine.

At this time, the soy sauce has been colored, and the ingredients in the pot, whether it is soft-shelled turtle or soup, have all turned into a ruddy color, which makes people very greedy at first glance.

By this time, the soft-shelled turtle was almost out of the pot.

However, getting out of the pot is not the last step of the rock sugar soft-shelled turtle, because there will be a sauce operation later.