Cao Zhishu is very confident in the food he cooks, but having confidence and wanting to hear comments are two different things, so when Xiao Zhao went to boil the fish, he kept watching.

When I saw Xiao Zhao and Yuan Zhou chatting for a few words, I reacted, it turned out that the two knew each other.

On Yuan Zhou's side, after the two chatted and chatted to death, the atmosphere was awkward for a while, and Xiao Zhao broke it.

He said: "Boiled fish, is a very famous Sichuan dish, but also our Shulou signature dish, ordinary boiled fish only numb, spicy, tender, smooth four flavors, and our boiled fish has five flavors, you try to see if you can taste it." ”

Xiao Zhao still didn't want to admit it in his heart, Yuan Zhou and his master Cao Zhishu were now of the same level, and they could hear it from what they said, there was no respect, it was an exchange between peers.

Spicy refers to the boiled fish condiment, tender is the fish, as long as the boiled fish meets the four flavors, it can be very delicious, Yuanzhou has all the dishes of Rongpai Sichuan cuisine, in fact, it is the Shanghe Gang dish, and the boiled fish is the Xiahe Gang dish, that is, the dish near the mountain city of Wudu.

Strictly speaking, the system does not reward this dish, but Yuan Zhou's current cooking skills can naturally make it, the fifth taste of boiled fish, in fact, Yuan Zhou knows what it is even if he doesn't eat it.

"The signboard should still be tasted. Yuan Zhou said politely.

Then he moved his chopsticks and began to eat, Yuan Zhou remembered in his heart that he was here for friendly exchanges today, not to make trouble.

The boiled fish in front of me is served on a yellow-brown plate shaped like a fish basket, and the outside feels like rattan, and the mouth of the bowl is slightly tightened, and the soup noodles float with a layer of translucent red oil, and the white raw fish fillets float in it.

There are also some green onions of the same size, red, white, and green intersect, the color is beautiful, and the spicy smell wafts over, which is very appetizing.

"Six taels of fish fillet. Yuan Zhou only used chopsticks to pick it lightly and said directly.

"Indeed, the master said that if there are more fillets than flow, it is not easy to heat evenly. Xiao Zhao nodded on the side.

"Hmm. Yuan Zhou nodded, didn't say much, picked up a piece of fish fillet and ate it directly.

As soon as the fish fillet entered the mouth, a spicy smell rushed straight into the throat, domineering and strong, and the spicy taste aggravated the hot feeling, which made people want to open their mouths to breathe, but Yuan Zhou didn't, and chewed it straight.

One bite at a time,

The outer layer of the fish fillet is wrapped in a slippery coat, which obviously has the feeling of egg white, but Cao Zhishu is a well-known chef, and there is no fishy smell in the handling.

It doesn't smell like fish or eggs.

After biting into the coat, it was tender and tender fish, the fish was garlic cloves, but it contained the fragrance of fish, but at this time, another strong taste directly paralyzed Yuan Zhou's tongue.

That is hemp, such hemp is not red peppercorns, but green peppercorns with a fragrant hemp, which directly and refreshingly occupies the highest point of taste.

"Whoa, whoa, whoa. Yuan Zhou chewed twice and swallowed the fish directly, and at this time, the spicy taste in his mouth subsided and quietly gushed out.

This sweet taste is wonderful, like a gentle beauty, directly soothing the mouth that has just been stormed, making people feel very comfortable, and they begin to look forward to the next bite of fish.

These smells come up layer by layer, as if going up a staircase, and the hierarchy is clear.

"How about the fifth taste, what is not, Yuan Zhou. Xiao Zhao weighed it and didn't call Chef Yuanzhou, after all, he really couldn't call it.

The fifth taste is naturally sweet, and the spicy of Sichuan cuisine is also divided into two kinds, Xiaohebang is spicy near Yancheng, and Xiahebang is spicy, hemp is in front, and the dish of boiled fish is no exception is numb and spicy, but it is rare that the aftertaste is not numb and there is a trace of imperceptible sweetness.

"Yes, the salt ratio is very well controlled. After Yuan Zhou put down his chopsticks, he gave an evaluation.

The sweetness of the fifth taste of boiled fish is actually brought up by salt, so Yuan Zhou's evaluation is to the core, and then Xiao Zhao didn't think about it because of his preconceived ideas, but just smiled in his heart Yuan Zhou didn't even eat it, and he didn't answer the question.

As a servant, Xiao Zhao couldn't stay longer, and after chatting a few more awkwardly, he left the private room.

Yuan Zhou actually didn't say a sentence that boiled fish actually has six flavors, but he came to have a friendly exchange today, and he is not faulty.

After returning to the kitchen, Xiao Zhao told Cao Zhishu about Yuan Zhou's evaluation as it was, and attached a sentence: "Master, look at this ......"

Xiao Zhao was about to say that Yuan Zhou couldn't taste the fifth taste at all, but before he finished speaking, he was interrupted by Cao Zhishu.

"Chef Yuan's sense of taste is really sensitive, and he really hits the nail on the head. Cao Zhishu said with emotion.

"Master?" Xiao Zhao looked suspicious.

"You came late, I don't know normal, this fifth taste is good with salt. Cao Zhishu was a little more patient with Xiao Zhao, who was very sensible just now, and said carefully.

Seeing that Xiao Zhao still looked ignorant, Cao Zhishu reminded: "There is too much salt, what do you use to reconcile the taste?"

"Sugar, of course. Xiao Zhao replied without thinking.

Indeed, if you accidentally put too much salt and put some sugar, it will not be so salty, Xiao Zhao naturally knows this.

"The two flavors of salt and sugar affect each other and destroy each other, so naturally we don't put sugar directly in boiled fish, and we rely on putting appropriate salt to bring out this sweetness in the later stage. Cao Zhishu took off his chef's hat again and touched his bald head.

"The sweetness you are talking about, is that pickled pepper?" Xiao Zhao is still very talented, so he boldly guesses.

Even if he hasn't been able to learn the signature dishes of Shulou, but the daily kitchen work still makes him have some ideas, but this is indeed a bold idea, the sweetness of the best pepper, this can't be linked no matter what.

"yes, that's it, you're a good kid. Cao Zhishu nodded with a smile and praised it.

"You taught me well, I have an inventory of the ingredients every day. Xiao Zhao was humble at first, and then said his efforts.

"A chef just needs to know his ingredients to make a good dish. Cao Zhishu nodded with satisfaction.

"Yes, master. Xiao Zhao lowered his head and listened carefully to the teachings.

Shulou needs to prepare a certain amount of pickled peppers every day, but their pickled peppers here are different from other places.

In addition to the fact that this chili pepper is the best heavenly pepper, some sucrose will be added when soaking every day, yes, the kind of sucrose that is not refined is added to it, and the special ratio makes the heavenly pepper contaminated with sweetness, and this sweetness also happens to soak the fish.

Xiao Zhao himself once added it himself, because this amount is more than ordinary sugar, and the appearance of sugar is different, so Xiao Zhao clearly remembers that Shulou's signature dish still has its own secrets.

Cao Zhishu concluded: "If there is more salt, although the taste will not be salty, but there is no fifth taste, if it is less, it will not be salty, not to mention, it will not be able to hook out the sweetness, it is easy to cause a sweet and salty strange taste, and it takes a lot of skills to take the salt, so Chef Yuan is really to the point." ”

Xiao Zhao nodded and said that he understood that Shulou's boiled fish was so troublesome, but Yuan Zhou could really see it to the point?

"By the way, how did you and Chef Yuan meet?" Cao Zhishu asked casually.

"It used to be a restaurant. Xiao Zhao lowered his head and paused, and then said.

"It's no wonder that when you came to apprentice, you already had a deep foundation in cooking, and you must have learned a lot under Chef Yuan. Cao Zhishu said.