"I'm here to make fish cakes in the lotus pond. Su Zifang reacted for a few seconds and remembered his intentions.

When he caught a glimpse of this dish between Huaiyang cuisine and Cantonese cuisine while looking at the Su family's recipe, he suddenly remembered the Wenzhou fish cake that Wu Ping made in the competition. I'd love to try the difference between these two types of fish cakes.

It just so happened that Su Lianzheng didn't know what to think, and he entered two fresh dace, so he experimented on a whim.

"Lotus pond fish cakes?"

"Cantonese food?"

A little gloom appeared on Xue Yi's face.

Although he is not such an old-fashioned chef, he thinks that Su Zi must learn his own skills after apprenticeship, but he is a disciple taught by a master chef of Huaiyang cuisine, and he goes out to hand over Cantonese cuisine, Shaanxi cuisine, and ancient cuisine, but what is the matter without Huaiyang cuisine?

But fortunately, Xue Yi knew that Su Zifang would not be untargeted, and asked patiently, "How did you come up with the idea of making this dish?"

"I saw this dish on my grandfather's recipe, and it felt similar to Wenzhou fish cakes, so I wanted to try it. ”

"That's it?" Xue Yi pouted: "You might as well ask your senior brother directly, the Wenzhou fish cake he made in the finals, if it weren't for the competition system, there was no way to match the soup, and you might not have won the first place." ”

Su Zifang: ......

Although he knew that there was a big gap between his cooking skills and that of his senior brother, was it really good for you to say it so bluntly, Master?

"I want to compare the different ways of processing the same ingredients in Cantonese cuisine and Huaiyang cuisine, and then go to the senior brother for help and guidance after I master it. Su Zifang forcibly saved face for himself.

"But dace is only fatty in October, don't you taste good now?" Xue Yi said based on his own cognition (qíng).

Su Zifang silently took out two dace that were very fresh at first glance from the refrigerator: "The fresh goods that were sent from Xijiang in the morning were brought by my father." ”

Xue Yi: !!

"Whatever you want. Xue Yi no longer paid attention to this matter (qíng) and turned (shēn) away.

When he walked to the door, he suddenly turned (shēn) and said, "When this period is over, I will teach you Huaiyang cuisine." ”

"Okay. Thank you, Master!" Su Zifang responded happily.

Xue Yi looked at Su Zifang's excited appearance, and finally felt a little relieved, and left the kitchen to Su Zifang.

Seeing Xue Yi leaving, Su Zifang dried the two dace and spread them on the cutting board.

As a well-known fish cake in China, the biggest difference between the lotus pond fish cake and the Wenzhou fish cake is that the fish (ròu) is very strict.

Unlike Wenzhou fish cakes, which are steamed after adding tapioca flour, tofu and pork (ròu) to the fish (ròu), the lotus pond fish cake is made with only freshly caught Xijiang dace and fried pure fish (ròu), which has a springy taste and an endless aftertaste.

The kitchen knife slides down the back of the fish, pulls and pulls, and the two slices of boneless fish (ròu) lie on the cutting board and wait for the next step.

Since being promoted to intermediate culinary specialization, Su Zifang feels that even when dealing with ingredients he has seen for the first time, he has an inexplicable sense of familiarity, at least when he goes under the knife, he deliberately falls towards the most suitable place.

Although there is a distance from the Cooking, the Cooking, is still qualified to become a success.

In order to make the fish (ròu) taste better, Su Zifang did not chop the fish (ròu) puree for the first time, but put the fish (ròu) into the ice water that had been prepared for a long time and soaked.

This is also the method that Su Xingchao noted in his notes - the cut fish (ròu) is soaked in ice cubes, and the fish balls will be more elastic after being made.

Su Zifang seriously suspected that this step was learned from the hand-beaten beef (ròu) ball process in Guangdong Province, after all, it is all Cantonese cuisine, and it is all about turning whole pieces (ròu) into puree before cooking.

But there's no time to dig into it right now.

According to Su Xingchao's instructions, Su Zifang cut the fish (ròu) with the skin in the ice water into small pieces and quickly chopped them into puree. Add a small amount of cooking wine, cornstarch, sprinkle in a handful of chopped green onions, and the rest is all about strength.

Su Xingchao's remarks read, "Stir the fish paste to the top strength, and then beat it repeatedly for an hour to set the shape and fry the fish cake." ”

What made Su Zifang find it interesting was that his grandfather also deliberately remarked two lines of small characters:

"1. If the process of removing the fish skin is more difficult. ”

"2, the master said that you must stir it along the way, this is nonsense, you can go against it, I tried!"

When Su Zifang saw the last three words, he really admired Su Xingchao's practical ability.

When he was studying in the old south, his teacher also talked about this, and the glue (ròu) is actually because the protein fully absorbs water and becomes (xìng), forming a gel with a large viscosity (xìng). The skin of the fish happens to be the part of the fish (shēn) that contains the most protein-like substances, so the addition of fish gelatin will make it stronger.

As for Article 2......

It's just that most people are right-handed, and clockwise is more comfortable.

However, even if you know the principle, it takes you an hour to mash the whole pot of fish (ròu) into puree.

In the pot of snowy (ròu) mud hides green green onions, and the cooking wine and (ròu) mud are evenly mixed, and there is no smell of fishy fish, but a faint fragrance.

Grab a ball and pinch it, and the excess fish (ròu) is squeezed out of the tiger's mouth to form a round ball with a lot of elasticity (xìng).

At this point, it seems that there is no overturn, Su Zifang feels that his cooking skills can be described as coming in by leaps and bounds, just by looking at the recipe, he can make one of the three major fish cakes in China, lotus pond fish cakes.

I want to give myself a thumbs up.

Brush the pan with oil and put the freshly squeezed fish cakes into the pan.

With a "zing" sound, the fried fish cake exudes a rich flavor unique to the fish cake.

"Yo, Brother Fang, what kind of delicious food is this?" Mu Fei sniffed a few times and swallowed his saliva.

"Lotus pond fish cakes. Su Zifang took care of the fish cakes in the pot and took the time to reply.

"I've eaten this thing, and the good one is crispy on the outside and tender on the inside, golden on both sides, translucent in the middle, and the skin is crispy, smooth, fragrant and juicy when you bite into it. It is also a dish with a brand in Cantonese cuisine. ”

"Especially with wasabi light soy sauce, it's called delicious!"

After Mu Feiyang finished speaking, he didn't forget to send a message in the silent group: "Boss Su made a good lotus pond fish cake this time, a famous snack in Guangdong Province, come on!"

I also went to the pot and took a photo.

The bottom of the pan is fried golden brown, the freshly turned fish is still bubbling with oil, and the middle part of the fish (ròu) is still white, and the sides have begun to become slightly translucent.

It is exactly the same as the good fish cake described by Mu Fei.

On the other side, Mo Xiaomi took the lead in responding in the group: "I'll be there soon." ”

also deliberately went to find Zhao Xiaoman and Zhang Zidan, and dragged the two to the back kitchen together.

When a few people arrived, the pot of fish cakes was just out of the pot, and Mu Fei stood aside with this plate of prepared mustard soy sauce, with a piece of fish cake tied on the chopsticks.

The chopsticks plunged right through the edge of the fish cake, and the fish cake was picked up through the golden skin without breaking.

Seeing this (qíng) situation, Zhao Xiaoman breathed a sigh of relief.

It can be seen that the gluing process of the fish cake is still made with care, so that it can be tough and continuous, crispy but not burnt. Boldly followed and picked up one and put it in his mouth.

However, as soon as the fish cake was eaten, several people instantly changed their tables (qíng).

Su Zifang: ???

I followed Su Xingchao's steps at every step, could there be a problem this time?