The two of them were fast, but they were not as fast as they joked on their faces, but in fact, the other few people who were eyeing each other were left with only two pieces of fish belly (ròu) left for them in less than a second. Watermark Ad Test Watermark Ad Test

As for the half of the fish that Xue Yi had sandwiched, no one dared to move.

"I don't know why, my master told me that, I really can't make that taste if I change to another fish. But it's good that you're doing this now. ”

"Why is this happening?" everyone in the room was a little curious.

"But if you switch to grass carp of the same quality, not only will the smell of shēn be lighter, but the crab smell will be stronger. ”

"Although grass carp and carp belong to the same carp family, carp have a wide range of recipes, and the fishy smell of ben (shēn) is a bit strong, not as light as grass carp. This time, you used the Yellow River carp, which was cultivated in an aquatic tank for a few days before the taste was suppressed. ”

Seeing that Su Zifang's eyes were full of confusion, Xue Yi began to explain.

I thought that the quality of the Yellow River carp was better, and the carp he used might be better than the grass carp used by Master Yao Dewei in the video, and he didn't deliberately look for grass carp because it could be replaced by the same genus. Unexpectedly, in Xue Yi's eyes, it became the reason why this dish became a top dish.

The quality of grass carp (ròu) is fatty and delicious, and the quality of grass carp (ròu) under normal conditions is far better than that of carp, but due to the special condition of carp (qíng) in the Yellow River and the fact that the achievement of "Food Hunter" has improved the quality (ròu) again, it also surpasses the grass carp in ordinary restaurants.

The lack of grass carp is indeed a problem.

Su Zifang didn't expect Xue Yi to give himself such a high evaluation of this dish.

"I ...... Self-taught, blind, blind......"

Forget it if there is a master like Xue Yi, there is actually another channel to learn new dishes, and rounding it up is the Central Plains Five Uniques to teach Guo Jing together.

Both of them understood the meaning of this sentence, and their eyes when they looked at Su Zifang were a little more jealous.

Kong Yan and Mu Fei looked shocked.

"If it weren't for the fish and the unfamiliarity, this dish would most likely surpass Chef Yao and reproduce that unique taste in the world. ”

"It can be seen that the craftsmanship is not perfect, it should not be done many times, and the raw materials used today are not suitable, so wild grass carp should be used. ”

"However, Master Yao is traditional and does not accept apprentices, and this dish has been made more ordinarily since him, so I am curious about how Zifang made this dish. ”

"My first two terms were the head chef of Louwailou. ”

"Master Yao?" Mu Fei asked out loud when he heard the name for the second time.

"When the promotional video was filmed in the outer building of the building before, Master Yao Dewei made this dish, and I have eaten a piece, and the taste is somewhat similar to this time. But Master Yao did a better job. ”

"Well, yes, I had the pleasure of eating it once before. Xue Yi nodded.

"Grandpa Xue, do you know this dish?"

And it's not good to use Su Xingchao's recipe to prevaricate the past, after all, the cooking made by looking at the recipe and the actual cooking are two different things (qíng), if you can make a dish with a taste of seven or eight points by looking at the recipe, it is a per capita chef.

Ordinary diners may not be able to taste these taste gaps, but as Xue Yi, the head chef of Louwailou, he must still remember this housekeeping dish vividly.

Even if Yao Dewei changes a little later, the root is the same, and the taste gap will not be very large.

But Xue Yi had eaten the West Lake vinegar fish made by Yao Dewei, and he learned the West Lake vinegar fish made by Master Yao Dewei.

If it is something else, it can also make up another reason to explain the past, anyway, Su Xingchao's notes are in his hands, no matter how he says it, there is no problem.

Su Zifang didn't know how to answer, and the most feared question finally came.

"Forehead ......"

"I didn't teach. Xue Yi shook his head, also a little curious, and looked at Su Zifang: "Who did you learn this dish from?"

"It's still Master Xue's high skills! Just teach ......"

Mu Fei and Kong Yan were not shocked, when Su Zifang was learning new dishes, they all saw it, whether it was the earliest to leave the latest, or to practice when they had time, this attitude was much more serious than them, and it was actually possible to learn these dishes in a short time.

Such a dish that Xue Yi said tasted good, but he was newly learned, and it is not an exaggeration to say that this strength is perverted, right?

Newly learned?

Xu Lu & Late Brother: !!

Zhu Chongjiu: ......

"Because this dish is new to me, it's too late. Su Zifang said.

Zhu Chongjiu is a foodie, and he has a deep understanding of Jingling's food industry, so he asked.

"How to use a shrimp feast, don't think about making a river fresh feast?"

"Boss Su, if you show your hand in the city business card cooking competition, I'm afraid that there won't be many of you. ”

"Generally average, third in the world. Su Zifang said embarrassedly.

Later, after eating his part, the little brother muttered in disbelief: "It's better than what I've eaten before!"

Xu Lu had never eaten West Lake vinegar fish, but her intuition told her that this dish was delicious!

If you don't look at the plate and just taste the fish (ròu) in your mouth, it's a bit unclear.

The key is that with the combined effect of broth, minced ginger and vinegar, the whole dish actually reflects the flavor of crab.

With the sauce poured on top, the sourness in the mouth quickly returns to sweetness, and the rest of the fish (ròu) that is not stained with the sauce is also more flavorful.

The delicious texture of the Yellow River carp is perfectly maintained under low temperature blanching, and the pieces are easy to disperse along the grain, but they are very elastic (xìng) in the mouth, and even have a bit of the texture of fish balls.

Savor the residual aroma of wine from Guyue Longshan, which is not strong, but it is enough to enhance freshness.

The minced ginger is also freshly cut out of three kinds of ginger, sand ginger, tender ginger and old ginger, and after adding the sauce, it not only removes the fishiness, but also adds some different flavors.

However, due to the addition of a large amount of sugar, this sour taste instantly brings a bit of sweetness after entering the mouth, but it is much more delicious than simple sweet and sour.

The entrance of vinegar fish, first of all, is a strong sour taste, Su Zifang's specially selected Jin Province ten-year-old vinegar, and after boiling and distilling, the taste is more sour than the original taste, which is why Mu Fei said that the vinegar taste is too strong at the beginning.

There is just no accident on his side, but on Xu Lu and the later little brother's side, it has turned the sky upside down.

In other words, if this dish is worse than Chef Yao's, Su Zifang himself will not believe it.

This level Su Zifang himself is not surprised at all, after all, it is the pinnacle of all achievements and his own craftsmanship, the quality of the original ingredients is relatively high, and after the achievement is improved, it is comparable to rare ingredients, the concentration in the production is improved, and the level of completing the cooking is forcibly upgraded by one level, and finally there is the restaurant bonus effect.

[A dish of excellent West Lake vinegar fish, grade S-grade.] 】

"Well, thank you, Master. Su Zifang and Xue Yi were not polite, and after owing (shēn), they began to taste this dish that had been piled up by achievements.

"Zifang also eats. ”

Xue Yi saw that several people were deliberately taking care of themselves, so he smiled and put half of the fish into his bowl, and gave the remaining half to Su Zi.

"Then I'm not welcome to this half. ”

Just kidding, Su Zifang made it very clear what he said just now, this was originally a dish he made for Xue Yi, and it was already a advantage to let them get wet, how dare he and Xue Yi snatch it again.

Xue Yi didn't ask Su Zifang how he made this dish, and nodded with a smile.

"I'm so happy!"

The moment he smiled, Su Zifang popped up a hint in front of him that the task was completed.