Xu Zhuo's solution is very simple, that is, to use this event to select a group of new product experience officers of Xu Xiaochu brand.

The so-called new product experience officer means that within a certain period of time, every time Xu Xiaochu launches a new product, the experience officer will take the lead in tasting it.

The advantage of this is that it can motivate the fans.

The experience officer can not only taste a variety of delicacies for free, but even have a monetary reward.

This will definitely attract a large number of people to participate in the event, after all, these days, everyone wants to prostitute for nothing, and all kinds of food made by prostitution Xu Clumsy is definitely not small.

Of course, whether the event can pass or not has to be discussed with Yuan Kang, and even if this event is launched, it must be strict when selecting experience officers, so as not to attract fans of other brands.

In case the experience officer belittles him when he tries it in the future, it will be too difficult for people to get off the stage.

Therefore, this experience official has to find it from iron fans, but when it is promoted, it will naturally be said that it will be randomly selected, and everyone will have it, and the condition for selection is to imitate Xie Hailong's video of making garlic vermicelli open back shrimp, and make this dish once.

After Xu Zhuo conceived this activity in his heart, he was going to discuss it with Yuan Kang later, but for now, it was better to focus on this steamed sea bass.

Although the skills that are easy to learn have been used, I still need to learn them, and if it is really simple, I should be able to make this dish myself.

After all, the previous open-backed shrimp can be cooked, and the difficulty of this dish should not be too great......

Right?

At this time, Xie Hailong had already finished changing the fish and began to prepare for salting.

Marinating steamed sea bass is actually the easiest, just cut some shredded green onion and ginger and salt in a basin and spread evenly on the fish.

The marinating time does not need to be too long, ten minutes is enough.

After all, if it takes too long, the moisture in the fish will be killed by salt, and the taste will be greatly reduced when eating.

Of course, it is also possible to leave it unsalted, but in that case, the flavor of the seasoning will not penetrate into the fish, and it will always feel very light.

Because the fish Xie Hailong made today has been completely cut, there is no thick meat at all, so the marinating time can be shorter.

When it is steamed, you can enjoy the delicious taste and texture of the fish.

While marinating, Xie Hailong began to prepare the ingredients to be used.

In fact, it is very simple, that is, the green onion and ginger shreds, but these green onion and ginger shreds are not used now, but after the pot is released, the green onion and ginger shreds in the original pot are picked out, and then put the newly cut ones again, so that after pouring hot lard, the taste will be more delicious, the fragrance of green onions and ginger will be stronger, and it is easier to penetrate into the fish.

In addition, Xie Hailong also deliberately turned out two red millet peppers, washed them and cut them into chili rings, which were used to garnish the plate after they came out of the pot later.

From this point, it can be seen that Xie Hailong's idea to make steamed fish sauce into guppies was improvised, because when he prepared the ingredients before, he didn't use millet pepper at all, and it wasn't until he was about to cut out the ingredients used in the pot that he remembered this stubble, and hurriedly found two to make up the number.

Of course, none of this matters, as long as the dish looks delicious and tempting, and it is normal to add ingredients, everyone understands, and no one even notices that there is no millet pepper when the dish is first introduced.

Besides, even if you see it, it's nothing, after all, everyone relies on the appearance to imagine the taste, as long as the appearance is good, it doesn't matter if other aspects are good.

After the green onion ginger and millet pepper are cut, the fish is almost marinated.

Xie Hailong brought a large plate and began to arrange it.

Plating is the most important step of this steamed peacock sea bass, after all, such a tossing change is to highlight the appearance, and the key step of the appearance is to plate.

The presentation of this dish is not difficult, but it is a bit cumbersome.

First of all, the tail of the fish is placed in the middle of the plate, and the fish has been cut from the tail to the head, leaving only the meat on the belly of the fish, so it is easy to pose.

After placing the fish tail on the plate, Xie Hailong evenly dispensed the whole fish on the plate, and the blades that were cut before were evenly spread on the plate one by one, and finally put the fish head in the middle of the lower position.

Once the shape is set, put the shredded green onion and ginger used to marinate the fish on the fish, and then put it in the pot to steam.

At this time, the steamer has been boiled, Xie Hailong put this plate of fish in it and said: "When steaming seafood, you must put more water, don't just put a little water, then not only there is a danger of steaming dry, but also the steam is insufficient, and the seafood made is not delicious, and it does not reflect the sweet taste of seafood." ”

Steamed seafood, no matter what the ingredients, the steaming time is not too long, generally five or six minutes, at most ten minutes to get out of the pot.

If this is not enough steam, it is easy to cause the seafood to be underdone.

However, if you increase the steaming time, the taste and texture will be reduced, after all, the longer the steaming time, the more water in the meat will be lost, so the steamed seafood has high requirements for steaming time.

For example, this steamed peacock sea bass takes eight minutes to steam the fish, while it only takes five minutes to steam the fish in the pot.

In five minutes, the fish can age very quickly, and the moisture in the meat will be locked in before it has time to lose, which will cause the fish to have an extremely tender taste.

This is the reason why you must eat live seafood to eat seafood.

Because only live seafood, the moisture in the meat will not be lost, and dead seafood, whether chilled or frozen, will cause a certain percentage of water loss.

After snapping a close-up of the flames underneath the steamer and the steam gushing through the cracks in the lid, several videographers turned off the machine.

Although it is only five minutes, you have to take a break to ensure that you are at your best and save space on your camera's memory.

During the break, Zheng Guangyao walked over on crutches and said to Xu Zhuo: "Xiao Zhuo, your Uncle Xie is right, whether it is steamed fish or steamed seafood, the steam must be sufficient, only in this way will the taste be more delicious." ”

He and Dai Zhenting are no strangers to making seafood, the two old men talked about it word by word, and although Feng Weiguo, who came with him, rarely made seafood, Shanxi has the Yellow River passing by, the river is rich in freshness, and there are many steamed dishes.

In addition, Feng Weiguo has seen a lot of people who have traveled south and north, and he also has his own unique views on steaming, so he also chatted.

When the old men first started chatting, Xu Zhuo didn't care, but remembered the perch in the pot, but listened, and the system's prompt suddenly sounded.

"Ding, the host listens to the master's teachings, triggers the [Touch Bypass] skill, and obtains the general technique of high-quality cooking-steaming, congratulations to the host. ”