Wow day!

This sudden surprise made Xu Zhuo immediately sound Stephen Chow's classic lines in "Tang Bohu Dots Autumn Fragrance": Life ups and downs are too fast, it's too exciting!

From being confident to get the steaming skills, only to get the peacock knife technique, to overhearing a few old men nagging about the steaming skills, this is really exciting.

With the skills in hand, I can finally expand my cooking territory to steamed dishes.

At this time, the sea bass in the pot was almost steamed, Xie Hailong motioned for the cameraman to be in place and turn on the machine, and Xu Zhuo also suppressed his excitement and prepared to see Xie Hailong's next operation.

After each camera was in place, Xie Hailong tidied up his clothes, came to the stove, and turned off the fire on the stove.

Then lift the lid and prepare to take the pot out.

The moment the lid of the pot is lifted, a strong seafood smell wafts out of the pot, and this smell is very delicious, and people like it very much.

After the steam drifted away, Xie Hailong put on heat-insulating gloves and brought the plate out of the pot.

After serving it, he first used chopsticks to pick out the green onion and ginger shreds on it and throw them away, then picked up the plate with gloves and poured out the soup from the plate.

While he was busy with this, he said to the camera: "The steamed soup must be poured out, because there is not only salt in this soup, but also impurities that come out of it, and if it is not lost, it will taste fishy and bitter."

As for these green onions and ginger, they have fully played their role now, and they have to be singled out, otherwise when they are stimulated with hot oil for a while, there will also be a smell of green onions. ”

He discarded the soup from the plate, then gently adjusted the fish on the plate with his chopsticks, and began to place the new ingredients.

First of all, these green onion and ginger shreds should be evenly placed on the fish, spread out as much as possible, so that each piece of fish has green onion and ginger shreds on it.

After arranging, the cut millet pepper rings are evenly placed on the fish, and one is placed on each slice of fish, so that it is red, and it really looks like the eyes of the peacock after the screen is opened.

After setting these up, Xie Hailong took the steamed fish soy sauce and poured it evenly on the fish.

Steamed dishes are almost inseparable from steamed fish soy sauce, and even some boiled dishes are inseparable from this seasoning, such as boiled cabbage heart.

The so-called steamed fish soy sauce is actually a kind of soy sauce, which is generally processed on the basis of light soy sauce, and condiments such as sugar are added to the light soy sauce, and steamed fish soy sauce can be made after fermentation.

Compared with light soy sauce, steamed fish soy sauce is lighter in color and less salty, while umami is multiplied, giving the dish a sense of soul.

Especially for steamed seafood, it is a perfect match.

After Xie Hailong gave a brief introduction to the steamed fish soy sauce, he put on the wok and began to burn the oil.

The secret to the deliciousness of this dish is the use of hot oil to bring out the flavor of steamed fish soy sauce and shredded green onion and ginger, while another secret is the use of lard.

In Guangdong, where health is everywhere, it is hard to imagine that lard is so widely used, not only to make a variety of different dim sum, but also to use lard in steamed seafood to stimulate the aroma.

The purpose of using lard in this dish is twofold, the first is to make the fish more tender and the second is to make the flavor stronger.

Although it seems that these two points can be met with vegetable oil, only lard can achieve these two points perfectly.

The deliciousness of the sea bass and the strong aroma of the lard are matched together, and there is a wonderful feeling of "once the golden wind and jade dew meet, it will win but countless people in the world".

It seems that when these two are matched together, it is equivalent to Liang Shanbo meeting Zhu Yingtai and Juliet meeting Romeo.

It's beautiful anyway.

The lard in the pot is hot, and a rich fragrance wafts out.

When the oil temperature was six or seven hot, Xie Hailong picked up the pot with one hand and brought it to the side of the plate, and with a spoon in the other hand, scooped up the hot oil in the pot and poured it evenly on the fish.

Suddenly, the aroma of lard, shredded green onions, shredded ginger, spicy millet, steamed fish soy sauce, and sea bass all wafted out from the plate.

Reading the fragrance together, people can't help but want to taste a few bites.

After pouring hot oil, Xie Hailong brought the dish to the side of the table for close-ups, and several videographers rushed over to take close-ups.

After the close-up, it was time for the tasting.

This step is naturally carried out by Xu Zhuo, after all, he is now the most famous, and he can give Xie Hailong the greatest popularity blessing.

And other people's temperament is a little inconsistent with this dish.

For example, Li Hao, this product is gobbling up every dish, this way of eating is okay for home-cooked dishes or general dishes, but it is a bit inconsistent with this steamed peacock sea bass.

Because this dish is relatively small and fresh, eating this dish in a wolf-eating way always gives people the feeling of cow chewing peonies.

As for Lao Meng, it is almost the same, his eating appearance is not much better than Li Hao, the only difference is that Lao Meng knows the words and can control the speed of his eating.

And Li Hao will only bow his head and eat violently, and the lines or something will be completely thrown aside, and at most he will remember to say a sentence or two when he finishes eating.

If Li Hao said something when he ate it, it would prove that the dish was very palatable, so unpalatable that even he was a little difficult to swallow.

Except for the two of them, the others were either not well-known or couldn't eat well, so this matter finally fell on Xu Zhuo.

Xu Zhuo sat at the dining table, smelled the aroma of the dish first, and made a very enjoyable expression, this is not acting, but really thinks it tastes great.

Then, he took the chopsticks and began to eat, first pulling aside the shredded green onion and ginger on the surface, then picking up a piece of fish, first putting it in a small bowl in front of him, and then serving it up to eat.

The fish meat is really tender, and the first thing you feel in the entrance is the deliciousness of the fish, which is paired with the taste of steamed fish soy sauce, which makes Xu Zhuo's taste buds open instantly.

The skin of the sea bass is soft and glutinous with a springy texture, which is very delicious.

As he ate, he chatted about the taste and texture of the dish, and before he knew it, half of the fish was in his stomach.

Xu Zhuo got up and said to a few cameramen: "You can eat the rest, the taste is super good, you have to eat it while it is hot, if it is cold, it will have a fishy smell, and the lard will also solidify, and you will feel tired of eating." ”

After speaking, Xu Zhuo patted his stomach with satisfaction, he really ate today.

Originally, I ate a lot of pumpkin cakes in the morning, and when I came to shoot the video, I still held on, which took more than an hour at most, and half of the fish went down.

Xu Zhuo was very distressed that he was not a big stomach.

If you are a big stomach, will you still suffer this kind of grievance?

After eating and drinking, and the video had been filmed, Xu Zhuo hurriedly said hello to Xie Hailong and Zheng Guangyao, and drove back to the restaurant.

Well, the skills are in hand, it's time for a new batch of steamed fish......