The sweet and sour sauce used in the squirrel mandarin fish dish is very easy to make, at least in Xu Zhuo's opinion, it is simpler than the sweet and sour carp sauce.

It is made with only white sugar, white vinegar, tomato sauce and a little salt, which is much simpler than the method of mixing the sauce in proportion in advance.

In terms of materials, it is not only bold, but also relatively innovative.

For example, in terms of coloring, the sauce in Lu cuisine is colored with dark soy sauce and sugar, while the dish of squirrel mandarin fish is colored with tomato sauce, and both sides have their own advantages and disadvantages, but to save time and effort, it is better to say that Huaiyang cuisine is better.

Of course, it is Cheng Kuan Yew who will do it at this time, or maybe this way of stir-frying sweet and sour sauce is Cantonese cuisine.

Anyway, it's simple.

Zheng Guangyao put a wok on the shelf, and after it was hot, pour in cold oil to slide the pan.

This is done to prevent the sauce from sticking to the pan later, and at the same time to make the pan more lubricated, so that the juice in the pan can be fried more quickly.

After sliding the pot twice, Zheng Guangyao added a spoonful of peanut oil to the pot, heated it and added a large spoonful of tomato sauce, and then quickly stir-fried.

The tomato sauce used here is not the kind of fries you eat at KFC, but a concentrated ketchup used in the kitchen.

The sauce is very viscous and has a strong sour flavor and a raw tomato flavor, but it cannot be eaten as is, it can only be eaten after it has been processed.

When these tomato sauces are first put into the pan, they stick together like bean paste, sizzling in the hot oil.

Zheng Guangyao slowly stir-fried with a spoon, allowing the hot oil in the pan to dilute the ketchup, and at the same time evaporate the bad smell in the ketchup.

When the ketchup is diluted by the hot oil in the pan, the characteristic flavor of the ketchup is also fried.

By this point, the ketchup is basically fried and ready for sugar.

Sugar is an indispensable ingredient in tomato sauce, because tomato sauce has no sweetness, only a very strong sour sauce, and only by putting white sugar can this sourness be diluted out, and at the same time make the taste more delicious.

A large spoonful of white sugar is also put in it, such a simple and crude method is different from the delicate cooking method of Huaiyang cuisine and Cantonese cuisine, but it is a bit like northern cuisine with a wide opening and closing.

However, it also reflects the characteristics of southern cooking: careful verification and bold use of ingredients.

Continue to stir-fry, when the sugar was just put into the pot, the tomato sauce that had been fried very thin suddenly became a lot thicker.

But it doesn't matter, Zheng Guangyao calmly continued to stir-fry, and after about two minutes, the tomato sauce in the pot became thinner, and the sugar was fried.

After the sugar was stir-fried, Zheng Guangyao scooped a large spoonful of white vinegar and poured it into the pot.

With a snort, a rich sour smell rose from the pot.

This is to use the volatility of white vinegar to volatilize the more sour flavor in the tomato sauce, and the rest is a softer sour flavor.

The taste of white vinegar itself will also enrich the sour flavor of sweet and sour sauce.

After pouring the white vinegar into it, he continued to stir until the sauce in the pot boiled, and Zheng Guangyao put a small spoonful of salt in the pot.

"Huh, what's the salt?"

Li Hao raised his question again, he doesn't know very well that there is salt in this sweet and sour sauce, won't it conflict with your sugar?

Xu Zhuo knew this problem, and he said with a smile: "The salt is used to highlight the sweetness, and at the same time, it can also make the taste richer." In addition, salt has a strong harmony and can make multiple flavors harmonious. ”

Li Hao nodded and secretly wrote it down.

Although he doesn't know how to cook, he can write in the article and pretend to be forced.

Anyway, most of the people who read the article don't know how to cook, and if you see such a profound and expert person, you will definitely admire it all over the place.

After putting the salt, Zheng Guangyao boiled the sauce in the pot for more than a minute, and when the sauce became sticky again, Zheng Guangyao took a clean spoon and scooped a spoonful of the hot oil that was still very hot from the oil pan where the fish had just been fried, and poured it on top of the sauce.

This step, in the jargon, is called oil.

It is to stir the sauce with hot oil to make the color of the sauce more beautiful, and at the same time, it can prevent the flavor from evaporating by smothering the flavor of the sauce inside.

What's more, a stirring of hot oil will make the sauce smoother and taste better.

After pouring the hot oil, Cheng Kuan Yew stirred the pot with a spoon for another half minute, and when the hot oil and sauce were combined, he turned off the heat.

Then he came to the side of the squirrel fish with a wok, scooped the sweet and sour sauce in the pot with a spoon, and poured it evenly on the squirrel head and the fish.

Then, Zheng Guang found two pepper seeds, washed them and gently stuck them on the squirrel's head, and the two eyes appeared vividly.

"This is the squirrel mandarin fish, but I made the most basic version, and now there are various versions, such as sprinkled some fried pine nuts on the fish after it is done, so that it tastes more delicious, and the pine nuts are also in line with the squirrel's living habits, not abrupt.

In addition to pine nuts, there are also green beans or something, everyone has a different concept and a different understanding of cooking, so there is no strict standard for the practice of squirrel mandarin fish.

And now in addition to the sweet and sour sauce, the squirrel mandarin fish dish has also derived the eight treasure sauce, salty and fresh sauce, hot and sour sauce, etc., which belong to the innovation of this dish, and everyone should support this aspect, because the more innovative the dish, the better the taste. ”

After saying this dish, Zheng Guangyao began to talk about the sauce he had just used: "This sauce method is relatively simple, basically a one-to-one ratio, and because there is no water, it will not cause the ingredients to become soft."

Take this squirrel mandarin fish as an example, even if it has been cooled, the skin of the fish is still crispy, which is the benefit of pouring the sauce without water. ”

He should have wanted to mention Xu Zhuo when he said this, because when he spoke, Zheng Guangyao kept turning his face to look at Xu Zhuo.

However, Xu Zhuo's mind was full of squirrel mandarin fish at this moment, and the ruddy sauce wrapped the fried golden fish body and squirrel head, which really looked like a squirrel.

Not only the head, but also the body looks fluffy, as if the squirrel has covered its body with its own tail.

In addition, the flavor of this dish is also very attractive, especially the sweet and sour taste in the sauce, which will make people drool involuntarily when you smell it.

It's so wonderful, no wonder everyone likes to eat this dish, it looks good and tastes good, and because it uses mandarin fish, the taste is definitely not bad.

When he saw this, Xu Zhuo was actually a little moved.

It would be nice if this dish could be updated in the store, although the store already has sweet and sour carp, but Xu Zhuo doesn't mind adding another squirrel mandarin fish.

After all, it looks so good, it can definitely attract a group of Yan Kong to come and taste it.

Pity......

I don't have the skills of this dish, and the chef in the store doesn't have Huaiyang cuisine, so I can only look at the dishes and sigh.

Alas!

There is also the distress of hanging!