When making sweet and sour fish, it is difficult to fry the fish.

The fish has a mushy smell when it is fried, and the fish is not cooked when it is fried.

The oil temperature is too low, and the fried fish is not crispy, soft and tasteless.

The oil temperature is too high, and the fried fish is cooked inside and out, making it difficult to swallow.

In addition to the oil temperature, the batter is also the key to the taste of the fried fish.

When the oil temperature rose, Xu Zhuo took the fish out of the basin, controlled the cooking wine on it, and picked out all the green onions and ginger on the fish by the way.

These marinades are cleaned up, otherwise they will be fried in the pan, resulting in a bitter taste of the fish.

After cleaning, Xu Zhuo carried the tail of the fish, and the head of the fish was placed on top of an empty basin.

With the other hand, hold the freshly churned batter and slowly pour it down the tail of the fish.

Turning the fish from side to side, so that all the knives are spread out so that the batter can hang evenly on the fish.

After the batter is poured, you can grab the batter flowing from the basin with your hands and hang it again.

Strive to achieve the batter inside and out, and at the same time the thickness of the batter should be consistent.

After hanging the batter, lift the tail of the fish twice to let the excess batter fall off the fish.

When the oil temperature is 70% hot, start frying the fish.

Before frying, first turn down the heat, then lift the tail of the fish and put the fish head into the oil pan to fry.

With a spoon in the other hand, he scooped up the hot oil from the pot and poured it down the fish.

Using the method of drenching and frying, the fish body is set first.

The reason why I didn't go directly to the pot was mainly to prevent the batter on the fish from falling off after the pot.

In addition, if you go directly into the pot, the peony flower knife may be deformed, or it may be closed directly, affecting the overall appearance.

Xu Zhuo is very familiar with the frying method, because this method is used for pouring beans with oil.

After the fish body turned slightly yellow and the batter was all solidified, Xu Zhuo followed the edge of the pot and fried the fish body into the pot.

By this time, the temperature of the oil in the pan had cooled down.

You can use the method of dipping and frying to fry the inside of the fish thoroughly.

That's why you have to turn off the low heat just before you start the explosion.

Deep-frying is not only to shape the fish, but also to cool the oil in the pan and prepare for dipping.

After a few minutes, Xu Zhuo turned the fish over, fried it for another two or three minutes, and fished out the fish and set it aside for later use.

Then turn on the high heat to raise the oil temperature in the pan and prepare for re-frying.

At this time, Xu Zhuo put a wok on the stove next to him, first slid the pan, then poured some base oil on the bottom of the pot, poured the mixed sweet and sour sauce into it, and began to boil.

After boiling, reduce the heat to low and let the soup in the pot slowly boil.

This sweet and sour sauce is the traditional sweet and sour sauce, which has been eliminated in Cantonese cuisine, and the sweet and sour sauce used in Cantonese cuisine is more complex and has more complex flavors.

However, there is no included in the sweet and sour carp's skills, which makes Xu Zhuo a little disappointed.

It is estimated that when I learn Gu Yu meat in the future, I will be able to learn the sweet and sour sauce of Cantonese cuisine.

When the temperature of the oil in the oil pan rose to more than seventy percent, Xu Zhuo began to re-fry the carp.

It doesn't take long for the carp to be fried again, 30 seconds is enough, because the meat is already cooked, and now you just need to fry the appearance of the fish.

Put the fried carp on a plate and pose it.

Generally, there are two shapes of carp tail swing or fish jumping dragon gate.

Carp tail swing is to fold the carp's tail to one side, and when swinging, the fish body is flat so that the tail is facing up, or let the fish lie on the plate with the tail tilted to the side.

The shape of the fish leaping dragon gate is to fold the head and tail of the fish upwards, and only the middle part of the fish body is placed on the plate, and both ends are cocked.

It looks like a fish is jumping.

Boss Xu's shot is naturally a relatively sassy shape of the Fish Leaping Dragon Gate.

After setting it up, he began to boil the sweet and sour sauce.

Stir twice, then add some starch water to the pot to increase the viscosity of the sweet and sour sauce.

At the same time, it also gives the sweet and sour sauce a smooth taste.

After pouring the starch water into it, the sweet and sour sauce becomes viscous, at this time, Xu Zhuo put the blanched diced carrots and minced garlic in it, stir well and turn off the heat.

Then scoop a spoonful of hot oil from the pan next to the fish and pour it over the prepared sweet and sour sauce.

This spoonful of hot oil immediately brings out the aroma of sweet and sour sauce.

And the colors are also brighter.

This is a crucial step in making sweet and sour carp.

This step is not complete until hot oil is poured on it.

The sweet and sour sauce not only has a sweet and sour taste, but also has a garlic flavor, and if you want to eat spicy, you can pour some chili oil into it at this time.

Sweet and sour flavors can compound many flavors.

Before boiling, you can also use hot oil to fry the green onion and ginger until fragrant, and then pour in the sweet and sour sauce, which also tastes good.

However, Boss Xu felt that the taste was too much, so he suppressed the umami of the fish, so he didn't put so many ingredients.

Bringing the pot up and placing it on the workbench, Xu Zhuo scooped the sweet and sour sauce from the pot with a spoon and poured it on the fish.

A sweet and sour carp with full color and flavor is ready.

The chefs around all came around, and even Guan Junjie couldn't help but take out his mobile phone and take a photo.

This fish cannot find any flaws in terms of color or fragrance.

In particular, the shape of the fish jumping over the dragon gate makes the whole fish look even more shocking.

When I smell it, I want to taste it with chopsticks.

The old man was not there, Xu Zhuo handed the chopsticks to Feng Weiguo: "Grandpa Feng, you give a check." ”

Professor Feng walked over with his hands behind his back and walked in figure-eight steps.

Shanxi also has sweet and sour carp, so Feng Weiguo is qualified to put on music.

Taking the chopsticks, he grabbed a piece of fish and dipped it in the sweet and sour sauce at the bottom of the plate before putting it in his mouth, ready to taste it carefully and point out the shortcomings.

As a result, when he put the fish in his mouth and tasted it, his expression immediately changed.

Hiss......

This fish is done, even if you shoot it yourself, it's at most like this, right?

He looked at Xu Zhuo, and he didn't know what to say.

The sweet and sour pork ribs a few days ago, and this sweet and sour fish, are all on par with themselves.

Are young people so rebellious nowadays?

But everyone watched, he couldn't help but speak, and after swallowing the fish in his mouth, Feng Weiguo searched his intestines and scraped his stomach, and finally found some shortcomings.

"Maybe I'm used to cooking Shanxi food, and I feel that the vinegar taste is a little lacking, and it's not spicy. But everything else is good, and it can be used as a signature dish in the store. ”

After speaking, he put down his chopsticks and let Guan Junjie taste it.

Guan Junjie originally had the same idea as Feng Weiguo, even if Xu Zhuo made it delicious, he would be the best among his peers at most, and he would definitely not ......

He took a bite and immediately stopped thinking so.

Even the little bit of caution in my heart has changed.

Originally, he wanted to change places here, but now......

He felt that following Xu Zhuo, it seemed that he could also learn a lot of things.

So......

"Ding! The host completes the hidden task [Recruiting Troops], and the D-level signature dish is rewarded - dry fried fat sausage, congratulations to the host. ”

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Successfully handled the hospitalization, tomorrow will start a series of examinations, I try my best to code the word continue to update, and I hope you don't give up the book, I am still waiting to pay off the bill with the manuscript fee, this operation will cost at least 100,000.

I used my credit card to set tens of thousands, so I will definitely not be a eunuch, at most I will break for a few days when I have surgery, everyone must not abandon the book, please!