Today's holiday, I wish you all a happy Mid-Autumn Festival, a healthy family, and all of them must be well :)

A huge fish plate was brought up, and on it lay a golden-red carp with its head and tail leaping, and even a few whiskers were vividly visible, like a carp that had just jumped over the dragon gate in legend.

Zhou Dong nodded slightly, the body of this Yellow River carp is beautiful, the head whiskers are complete, especially the layer of golden refining sauce covering the fish, if it is not for the deep research on sweet and sour sauce and more than ten years of hard work poured into it, it would never be possible to make this kind of hue.

Gu Yanan praised again and again: "What a Yellow River carp, it is indeed the legendary four-fare fish!"

Master Chen, this fish should be two or three catties, so it should be regarded as a top-notch Yellow River carp?"

Zhou Dong glanced at Huai Liangren, Chen Xinghai is really attentive, this Yellow River carp is real enough, and the size is just right.

The Yellow River carp is an excellent ingredient, this fish is not a pure carp breed, but a hybrid fish above the mouth of the Yellow River, which belongs to the natural selection of excellent mixed breeds.

This kind of fish can grow to a very large size, seventy or eighty catties or even more than one hundred catties are not rare, the body color is reddish when in the water, and it becomes golden yellow after leaving the water, the head is small, the body is long and the back is arched, and the tail is strong and powerful.

This kind of fish will lay eggs under the mouth of the pot during the spawning period, and after the juveniles grow up, they will desperately swim upstream, which is the folk legend of 'carp jumping over the dragon gate';

When a child arrives in the third year of high school and prepares for the university entrance examination, the parents will take it to the Hukou area of the Yellow River to eat a Yellow River carp, hoping that their children can also leap into the dragon gate and the title of the gold list.

This kind of fish is also very terrifying, the Yellow River carp is shaped like a dragon, up to fifty pounds in weight, in the water can turn a two hundred pounds of big man over, how much strength does this have?

Therefore, the real Yellow River carp meat tastes very good, and the carp produced in ordinary rivers cannot be compared with it at all.

Now there are too many fake yellow carp with the name of the Yellow River carp, so Huai Liangcai warned Chen Xinghai that they are all experts, and if it is not a purebred Yellow River carp, there is no need to serve it.

There are many ways to eat Yellow River carp, braised in yellow, fish steak, fish head pot...... Naturally, sweet and sour carp is indispensable.

Ordinary eaters know that big fish have the beauty of big fish, after fifty catties of Yellow River carp is absolutely delicious in the world, eat this kind of fish you have to eat fish steak, the spines are thick and the meat is tender, but it is much better than pork chop steak, but real experts like Zhou Dong and Huai Liangren, but they know that the Yellow River carp is still young and delicious.

About three catties of Yellow River carp is the most delicate meat, and it is absolutely delicious to make sweet and sour carp.

Chen Xinghai is very smart, the first dish is the strict selection of Yellow River carp, one is to have great confidence in his own ingredients, and the other is because this dish is sweet and sour, that is, the foodie who will eat again, once he has eaten this sweet and sour dish, the taste will become less picky.

This sweet and sour Yellow River carp is his 'master dish', and it was the master who made this dish that allowed him to open a store.

Chen Xinghai is confident that Zhou Dong and Huai Liangren will eat a few more bites, in case they eat beautifully, the pickiness will be further reduced, and then the double crispy will be fried in oil, presumably there will be additional points.

What kind of person is Huai Liangren, and can he still see through his little thoughts? That's why I just said that he was clever.

Chen Xinghai nodded and smiled: "Ms. Gu has good eyesight, the real Yellow River carp is actually a different species, it is normal to grow to fifty or sixty catties, this fish is just three catties, it is the most tender and freshest meat, and it is the most suitable for sweet and sour carp."

However, if you want to say that it is the top Yellow River carp, it is not necessarily, and there is also a way to eat big fish when it comes to big fish, if you eat a whole fish feast, then of course the bigger the Yellow River carp, the better. ”

"I didn't expect that a fish also has so many exquisiteness and sayings. ”

In order to arrive in front of Zhou Dong and Huai Liangren, Gu Yanan hurried early in the morning, so he ate some snacks to pad his stomach, she was hungry at this time, and she was the only lady, so she was not polite at all, and said with a smile: "Two chefs, I'm hungry, then I'll eat first." ”

After speaking, he stretched out his chopsticks and went to the fish gills, aiming for the gills meat.

Zhou Dong smiled secretly when he saw it, this girl is going to reveal her identity?

Ordinary people who can eat fish must first run to the belly meat when they see fish, because there are few fish bones in this part, and the meat is tender and sweet.

People who are especially good at eating, chopsticks will go straight to the back of the fish, although there are many spines on the back of the fish, the meat is firm and tasteful, and when it comes to eating the back of the fish, it is already rich in food and clothing, and there is more than enough well-off, so eating will be unhurried, with kung fu and patience.

Another level of realm, that is to eat fish head, fish head taste is many and miscellaneous, fish eyes are a taste, fish brain is as sweet as bone marrow, to this realm of people, that is already 'only taste and abandon satiety', is a qualified gourmet.

But how can the children of the real rich and noble families eat fish?

This kind of people eat fish first to eat fish cheek meat, not to mention fish, how much meat can a person have on his face? This is called 'eating treasure but not eating more', eating taste and style, eating out of Asia and eating to the world......

It is said that in the early years in the Kanto region, there were bandits who were rampant, tying up and blackmailing the children of rich families for a living, and in order to disguise their identities, these rich children would wear tattered clothes when they went out far away, and mingled with ordinary people.

Seeing that Zhou Dong and Huai Liangren were looking at him, Gu Yanan was a little proud, and said with a smile: "I'm sorry, I ate the best fish cheek meat." ”

Zhou Dong shook his head: "Who told Mr. Gu that the fish gills are the most delicious?"

The amount of fish gills is just small, and it seems to look precious, but in fact, the taste is very ordinary, and it is even inferior to the belly meat.

However, this is sweet and sour fish, which pays attention to sweet and sour taste, not as good as steaming, and you don't suffer a loss if you eat fish gills. ”

Huai Liangren lifted the chopsticks, put a piece of fish belly meat in his mouth, chewed a few times and nodded slightly: "The craftsmanship is good, your sweet and sour Yellow River carp seems simple, but in fact, the method is very complicated, it should be the 'standing stove dish' you made when you came out of school, right?"

Chen Xinghai laughed and gave a thumbs up: "Chef Huai is an expert!"

That's right, this is the 'standing stove dish' I made when I was a teacher, and I ask Chef Huai for more advice. ”

"Well, this ......"

Huai Liangren frowned unconsciously when he heard this.

He is a genius, yes, and he has a lot of research on various cuisines, but people's energy is limited after all, and he has no system, how can he be familiar with every dish in the world?

And because he was born in Cantonese cuisine, he naturally focused on southern cuisine, and later went to France as a chef, so he didn't have time to study Lu cuisine, which is now in the waning river.

With his 'Yi Yin's tongue', the average chef is not familiar with the dishes he is familiar with, even if he is not familiar with them, he can eat many faults in one mouth.

But who is Chen Xinghai?

That is the eldest disciple of Wang Haibin, the master of Lu cuisine, and he has not done anything else in his life, so he is left to study Lu cuisine.

Not to mention that this 'sweet and sour Yellow River carp' is still a 'standing stove dish' when people leave the school, and the effort is naturally deeper, he just feels that something is wrong when he eats it, unlike when he eats the food made by Zhou Dong, he was surprised on the spot and addicted afterwards, but it would be a little difficult for him to say something wrong.

"Uh, Lao Zhou, my mouth is too stinky, so I won't find fault, so let's talk about it......"

Huai Liangren looked at Zhou Dong, and said in his heart that it was good that Lao Zhou was there, otherwise the buddy would be planted today, who would have thought that Chen Xinghai would actually take out the kung fu at the bottom of the box?

"Isn't it, is there something wrong with such a delicious sweet and sour carp? I don't think there's anything wrong with it?"

Gu Yanan was hungry, and secondly, since Zhou Dong left Chudu, she hadn't eaten much of the food she wanted, and the sweet and sour taste was a girl's favorite, so she couldn't stop eating, she forgot to ask for rice, and the chopsticks kept killing half a small fish.

was immersed in the happiness of a foodie, and suddenly heard that Huai Liangren asked Zhou Dong to find fault, and he was immediately indignant, and some were indignant for Chen Xinghai.

Chen Xinghai looked at Gu Yanan with emotion, only to feel guilty in his heart, other girls are beautiful and beautiful, I shouldn't have scolded others just now!

No, you have to add an egg to the bowl of tomato egg soup when you go back, and it has to be a left-to-the-ground egg that comes out on the same day!

Gu Yanan was afraid that he would never think that his casual words would make him an extra egg, and he looked at Zhou Dong with his eyes to see how he was going to find fault with others.

"Sweet and sour fish comes from Lu cuisine, but there are two schools of practice.

The first is the 'steaming method'.

It is to steam the fish first, and then pour the sweet and sour sauce, the advantage is that the fish is tender in the mouth, the sweet and sour is moderate, which is more suitable for the taste of the southerners, so it is also called the southern method.

If this practice is to use ordinary freshwater fish, it must not exceed one catty, otherwise it will not reflect the freshness and tenderness of the fish, so it is said that 'eight taels are pretty, nine taels are treasures, and one catty is barely wanted'.

However, this southern method is okay for southerners who use ** fine, and if it is a northern man, it will not be enjoyable.

So there is the second northern faction's 'fried method'.

This method is to first cut the fish out of the 'squirrel fish flower knife', and then fry it directly into oil until it is nine mature, and then pour it with a sweet and sour sauce that is heated and stir-fried.

The advantage is that the fish is crispy and has an excellent taste, and this northern method does not have high requirements for whether the fish is tender enough, even two or three catties of big fish can also be, which can just make the northern Han eat cool. ”

Zhou Dong first pinched off the tail fin of this Yellow River carp, chewed it in his mouth, nodded slightly, and said: "Yes, this tail fin is fried in oil, it is rare that it is not fried, but Master Chen did not forget to hang sweet and sour sauce on this tail fin, and it is hung very evenly, this alone is something that many chefs can't think of or can't do."

However, this is not unique, what Master Chen is really powerful about is the integration of the north and the south and the creation of an original family. ”

Huai Liangren nodded: "It's steamed first and then drenched, it's really good, I'm afraid Huaxia is the only one who does sweet and sour fish." ”

What are these two guys talking about?

Gu Yanan had almost eaten, and was half-leaning on the seat rubbing her little belly, looking forward to her tomato egg soup being served.

Listening to the conversation between Zhou Dong and Huai Liangren, I felt like falling into the clouds, and the two-foot girl couldn't touch her braided tail.

Chen Xinghai smiled faintly: "King Zhou is amazing, yes, this method was created by Chen, please advise." ”

was seen through the exclusive craftsmanship, but he did not have the slightest nervousness, but was a little proud, obviously confident in his sweet and sour Yellow River carp.

"The Yellow River carp is actually not a carp, it is a species of freshwater fish that can grow to a very large size, but can ensure that the meat is fresh and tender.

Therefore, it is inevitable that there will be some regrets when making this kind of fish, whether it is a southern or northern approach.

Chef Chen's ability to 'cook according to his aptitude' is indeed clever.

If I'm not mistaken, Master Chen first steamed the fish until it was six mature, and then quickly slice the fish body with a knife when the fish is hot.

This knife technique is not a 'squirrel fish flower knife', but it is performed on the six mature fish meat, and the speed is fast, and the knife is in the ice cubes, where the knife passes, the fish meat is tight on the outside and loose on the inside, and the cold and heat are forced together, which will produce subtle cracks.

Then instead of frying the fish in the oil pan, Chef Chen used hot oil instead!

In this way, the tender taste of the inner layer of fish is retained, and at the same time, the outer layer of fish is crispy and delicious, and the slight cracks caused by the cold knife and hot fish will make it easier for Chef Chen to absorb the flavor when pouring the sauce!"

Zhou Dong said with a smile: "This sweet and sour Yellow River carp is unique in the world, and the method is also unique in the world.

Chen Xinghai laughed: "Thank you for the compliment, I'm sorry, I'm sorry." ”

Zhou Dong glanced at him: "I'm sorry, although the advantages of your fish are obvious, the disadvantages are also obvious." ”

Chen Xinghai's face changed: "Why did King Zhou Mian say this, could it be that something was wrong with eating?"

"It's very wrong......

Zhou Dong put another chopstick fish meat in his mouth, shook his head and said: "This sweet and sour carp entrance is really good, even Lao Huai didn't eat anything wrong......

Huai Liangren hurriedly said: "Who said that I didn't have a problem, I won't say it, and I'll leave a chance to show it to you." Can you figure it out?"

"Okay, just if you have a problem eating, what is wrong with that?"

Zhou Dong said with a smile.

Huai Liangren was stunned for a moment: "This ...... I don't want to say it, it's up to you to see if you can eat it. ”

Zhou Dong laughed and said, "Okay, I'll talk about it."

Sweet and sour carp, whether it is southern or northern, pays attention to an aftertaste, which is determined by the characteristics of the dish itself.

Sweet and sour is sweet and sour, sweet and sour, bitter, spicy and salty, there are five kinds of tastes in the world, and it accounts for two.

In addition, the fish is either tender or crispy, and various flavors are arranged and combined, so the more you eat, the more you have a long aftertaste.

Chef Chen's improvement method is indeed a fusion of the essence of the north and the south, retaining the tenderness and crispy taste of the fish, but this is the problem.

You first use the steaming method, then cold knife to open the fish flakes, and then use oil instead of frying to make the sweet and sour taste completely flavorful, but ah, does the sweet and sour fish really need to be completely flavorful?"

Chen Xinghai was stunned: "Where did King Zhou Mian start with this, is it wrong to say that it is completely delicious?"

Isn't what we chefs want is to have a thorough and complete flavor?"

Zhou Dong nodded: "Of course not!"

If Master Chen can ask such a question, it's no wonder you haven't noticed the problem with this sweet and sour carp.

I would like to ask Chef Chen, if the diner eats your carp in the first bite, it has been completely flavored,

So where is the aftertaste?"

"Aftertaste?"

Chen Xinghai was suddenly at a loss.