Xu Zhuo looked at Yuan Kang and asked, "Do you know Zilong's practice of taking off his robe?"

Yuan Kang smiled: "I don't know how to cook, I don't know the specific method, I only know that the dish is to peel and shred the eel, and stir-fry it together with magnolia slices, green peppers and perilla leaves, and the finished dish has four colors, which is very beautiful." ”

Well?

Xu Zhuo originally thought it was a dish, but after listening to Yuan Kang's introduction, he found that there were still some differences between Zilong's robe in Hunan cuisine and the general's robe in Huaiyang cuisine.

Although both are fried by peeling, boneless, and shredding the eel, in the dish of the general's undress, bean sprouts with the head and tail removed are mainly used as an ingredient.

As for the other magnolia slices, shiitake mushrooms, green peppers, and perilla leaves, none of them.

For this dish, Feng Weiguo knows a little.

He walked over with a bowl and sat opposite Xu Zhuo: "Zilong Tray is a dish that looks good, with white, purple, brown, and green colors complementing each other, plus a tender and spicy taste, it is a good-looking stir-fry dish."

The reason why Zilong is called to take off his robe has nothing to do with Zhao Zilong, this Zilong was originally supposed to be a young dragon, referring to an eel that has not grown up. ”

After listening to Feng Weiguo's explanation, Xu Zhuo understood it.

He looked at Feng Weiguo and asked, "What about the general in Huaiyang cuisine, is there any allusion to this dish?"

Feng Weiguo took a sip of eight-treasure porridge and said slowly: "There are different opinions on this, I personally think that it should be when the dish of Zilong taking off his robe was spread to the Huaiyang area.

The chef at that time thought that the name of the dish violated Zhao Zilong's name, so he changed it to a general to take off his robe.

Huaiyang cuisine has been known as literati cuisine since ancient times, and even the chefs who cook have become bookish, and your grandfather Yu is such a person.

So I don't think it's strange at all that they change the name of the dish, and I even think it's normal.

The Huaiyang cuisine chef, who pays attention to matching and appearance, not only changed the name of Zilong's dish, but even the side dishes in Hunan cuisine were changed to bean sprouts with a similar color to the skinless eel.

The method highlights the tenderness of the eel silk, which better echoes the crisp and tender taste of the bean sprouts.

In addition, the green pepper in the side dish, Huaiyang cuisine was changed to red pepper, not only the spiciness was reduced to a negligible degree, but the color was completely different from the original. ”

After finishing speaking, Feng Weiguo took a pickle and put it in his mouth, looked at Xu Zhuo while chewing and asked, "What do you ask these two dishes for?"

Xu Zhuo nodded: "Last time in Yangzhou, I learned the dish of the general's undress, but I didn't know that there were so many things behind this dish." ”

Feng Weiguo took another sip of eight-treasure porridge: "I don't know if it's right or not, anyway, according to my understanding, it should be like this." ”

Yuan Kang, who was eating steamed buns, touched Xu Zhuo with his elbow: "You really know how to make this dish?"

Xu Zhuo nodded: "What's wrong?"

"Haven't we been frying braised beef for the past two days, and then we've even brushed your reputation up, good guys, a group of gourmets jumped out and said you don't know how to cook.

If you want to do that kind of general stripping, then let's shoot a video, don't they all say that stir-fried dishes can show off their skills? You can also show off and slap those people in the face. ”

This proposal is tickling Xu Zhuo's itch.

If you want to say that you do it in the back kitchen, Xu Zhuo is really a little unrefreshed.

But if you shoot a video to show off your skills and pretend to be slapped in the face, then Boss Xu really wants to try it, and there are many places where this dish can show off your skills, and if it is filmed, it will definitely make many people speechless.

Of course, if there are still people beep, then make a video of the fried double crispy, and when it comes to show-off dishes, the fried double crispy is definitely on the list.

After making up their minds, the two unconsciously sped up their meals.

After breakfast, Xu Zhuo and Yuan Kang took the ingredients they wanted to use and went to the studio to shoot a video.

Feng Weiguo was idle, so he also followed.

I guess I was worried that Xu Zhuo would overturn, so I came over to help with something.

When he came to the shooting site, after the cameraman was in place, Xu Zhuo neatly placed all the ingredients to be used on the workbench, which was not only convenient for introduction, but also convenient for the cameraman to shoot.

Today's dishes are mainly smaller eels, mung bean sprouts, red cabbage peppers, ginger and a few other condiments.

The dishes are not complicated, and the only difficult part should be the knife work and stir-frying.

After introducing the dishes, Xu Zhuo first began to clean up the mung bean sprouts.

Originally, this dish directly used mung bean sprouts with the head and tail removed, this kind of bean sprouts is called silver sprouts in jargon, but today because of the abundant time and Xu Zhuo's intention to show off his knowledge, he directly loaded some mung bean sprouts from the store when he came.

Make silver buds on the spot, and also tell people who watch the video about the things to pay attention to when making silver buds at home.

The key to making silver sprouts is to pinch the head and remove the tail, but when doing it, it is not enough to pinch off the two ends of the sprouts, there is still a certain skill.

For example, if the step of removing the tail is not done properly, it will either cause waste of ingredients, or cause the bean sprouts and roots to not be cleaned, which will affect the taste of the dish.

The correct way should be to start at the root of the bean sprouts from thick to thin, gently pinch it with your hand, and then pinch it with two fingers and gently pull it out to bring out the bean sprout root inside.

In this way, the sprouts will taste crispy and refreshing, and there will be no such fibrous feeling.

Because of his skill in pouring beans with oil, Xu Zhuo's method of cleaning up the bean sprouts is very old, and the shooting is also very beautiful.

After filming this, Xu Zhuo began to clean up the eels.

Because I want to shoot a video today, it is not very beautiful to use the nail board directly, so Xu Zhuo found a two-headed nail and prepared to nail it to the board.

The so-called two-headed nail is a nail with a tip at both ends, which has a high hardness and can be easily nailed to wood, and after nailing, the nail tip will not be deformed and is very useful.

He took a thicker kitchen knife and quickly nailed the nail to one end of the board.

After nailing it, Xu Zhuo grabbed a live eel, knocked it on the eel's head with the back of the knife, and then pressed the eel's eyes to the nail.

In this way, the eel is fixed to the cutting board.

At this time, the eel will no longer move, just start to debone and clean up the internal organs.

In front of the camera, Xu Zhuo quickly sliced the eel's back open, cleaned the bones and internal organs, and tried to make the camera look less bloody.

After doing this, Xu Zhuo wrapped the boneless eel in a clean towel and wiped off all the bruises and mucus on his body.

In this way, the boneless eel became much more beautiful, at least not so bloody.

Next, Xu Zhuo laid the boneless eel on the cutting board, with the skin facing up, ready to peel the eel.

There is a trick to this step, and after Xu Zhuo explained a few sentences to the camera, he began to do it.