The key to sweet and sour carp is never in sweet and sour, but in fish.

In other words, diners will feel that the sweet and sour taste is very good at the beginning of the mouth, but halfway through and after eating, the enjoyment brought by the sweet and sour taste should gradually disappear, and the deliciousness and crispiness of the fish will be replaced by the dish, so that the dish will return to its original ......."

Since he won the title of 'Diligent Grandmaster', Zhou Dong has unconsciously had the meaning of being a good teacher, and explained it to Chen Xinghai in detail.

"So whether it's the southern style steamed first and then the sauce, or the northern school fried and then sauced, in fact, it is steamed or fried.

First, lock in the original taste of the fish and separate it from the sweet and sour sauce made of sweet and sour boiling, at most, the sauce borrows a little fresh fish to make it taste better.

After the diners have enjoyed the sweet and sour taste with a hint of fresh fish, they can really eat the fish body, and they can also enjoy the delicious and juicy southern style and the thick and crispy meat of the northern style.

One is not tired of eating, the other is 'not tired of eating', everyone takes what they need, and it is precisely for this reason that this sweet and sour fish will become a famous dish loved by both the north and the south. ”

Speaking of this, Zhou Dong looked at Chen Xinghai with both appreciation and some regret: "This is what I said about 'aftertaste',

Master Chen's fish is enterprising, and he wants to capture the essence of the north and south, this idea is of course good, and it is estimated that Wang Lao agreed to let you become a teacher because of this.

But there are gains and losses, your dish is steamed first and then drizzled, which is more tender than the fish of the northern style and more crispy than the fish of the southern school, and with the clever knife technique, the sweet and sour sauce is completely flavorful......

But because of this, your dish has become too 'balanced' and 'modest', and the result is that it is older than the sweet and sour fish of the southern style, not fresh and tender enough, and more tender than the sweet and sour fish of the northern style, and loses its crispy taste.

Your knife skills are really good, after the cold knife opens the fish flowers, although it is drenched in oil, it will not completely lock the original flavor of the fish like steaming and frying, and it has successfully entered the flavor, but where did the unique 'aftertaste' of this sweet and sour carp go?"

"Chef Zhou, is it really good for you to be so picky about others......

Gu Yanan was stupid, he didn't expect Zhou Dong to be a troll and spew a set of big truths, but if you think about it carefully, it really makes sense?

She also ate Lu Chu's sweet and sour fish in Kyushu Dingshi, which is a serious northern method, and the entrance is crispy and delicious.

Moreover, when Zhou Dong said this, she seemed to really feel that this dish lacked a little aftertaste......

No, is there really something wrong with this dish, or am I brainwashed by Zhou Dong? I can't imagine that it will be even more terrifying for the chef to become a gourmet!

Chen Xinghai's eyebrows twisted into a pimple, he was silent for a long time, and suddenly hurriedly hugged his fist at Zhou Dong: "Thank you for your advice, King Zhou,

Looking back now, when I started the cooking with this dish, the master once said that there must be merit in the recipes that have been passed down for hundreds of years, and they cannot be changed casually.

However, the chef also said that contemporary chefs should have the spirit of reform and reform, and praised me for doing a good job.

Now it seems that the master must have had a problem with eating, and is just encouraging me......"

Zhou Dong smiled: "I actually want to encourage you, although the change is not perfect, but your sweet and sour carp also has its own characteristics, and it is not bad."

But since I'm here to 'serve hard dishes', of course I'm going to find fault with you carefully, and I hope you don't blame me for being nitpicking. ”

"Don't dare, don't dare, where is the king of Zhou Mian finding fault, this is pointing me out, it's too late for Chen to thank you......"

Chen Xinghai said respectfully: "King Zhou Mian, the pork belly and chicken gizzard that I specially selected should have been delivered, they are definitely the freshest and best ingredients, please wait." ”

After speaking, he turned around to leave, but Huai Liangren stopped him: "Master Chen, I must let you know one thing."

When the Chudu Hotel was graded, someone got a full score by relying on a 'oil explosion double crispy', and successfully saved Kyushu Dingshi, which was facing relegation.

The judges at that time were Lu Zhiwei, Lu Lao, Dong Qishen, and Dong Lao...... As well as me.

The chef who got a full score is none other than Chef Zhou Wang. ”

Every time he talks about 'King Zhoumen', Huai Liangren wants to laugh, but this time he still can't help it.

Chen Xinghai was stunned when he heard it, others were okay, Lu Zhiwei was a Lu Cai Grandmaster with the same name as his master, and even he gave him a full score?

A perfect score of fried double crispy?

Then I listened to Huai Liang's words: 'Actually, each of us gave full marks......

Chen Xinghai was completely stupid.

Mom...... I'm not coming, don't bring such a bully!

Huai Liangren said with a smile: "Actually, if Master Chen is willing for us to visit Elder Wang now, then there is no need to make this fried double crispy, which can save everyone a lot of time." ”

"That's ......"

Chen Xinghai was a little hesitant for a while, what kind of Zhou noodle king is Zhou Dong? Not only can he taste it, but he can also make it, he is simply a Lu cuisine everyone!

In front of Lu Zhiwei and Lu Lao, can you make a 'fried double crispy' with full marks?

Chen Xinghai shook his head, forget it, people don't have any malicious intentions, they just want to see the master, not to mention that although Zhou Mian Wang and Chef Huai are not very old, if they want to say that their position in Huaxia is diligent, it is really not much lower than the master......

Why do you suffer from this?

At the moment, I thought about promising Zhou Dong and Huai Liangren to go to the master's house to report back, presumably no matter how weird the master's temper is, he will be willing to meet these two diligent and newly rising geniuses, right?

"Xinghai, what's wrong with you? Have you forgotten what the master once said that even if you are beaten to death, you can't be scared to death?

When did my Wang Haibin disciple become a wreck?"

The beaded curtain on the door of the private room was lifted, and an old man with white hair walked in, dressed in a Tang costume, with a national face, a lion's nose, and two bright eyes, holding a purple clay pot in his left hand, bursts of tea fragrance from the spout, and holding two large steel balls in his right hand.

Zhou Dong has also seen several diligent old men and old men, and there are all kinds of problems, but it is really the first time I have seen it like this.

The old man walked into the station, the big steel ball in his hand turned faster and louder, his eyes swept over the faces of Zhou Dong and the others one by one, and nodded at Huai Liangren: "No wonder my eldest disciple is going to be deflated, it turns out that there are you?"

He looked at Zhou Dong again and said, "King Zhou Mian?"

Zhou Dong nodded: "It's still Elder Wang, I didn't expect you to come so soon." ”

It should be that someone in the store ran to inform Wang Haibin that a peer came to the door to 'visit', and the old man probably listened to the wall for a while outside.

It is estimated that he saw that his eldest disciple was so cowardly, so he couldn't help but show up.

Gu Yanan is quite happy, it's not easy, I finally saw the true face of this Sect Master Wang, it's just a little fierce, what do you do with your eyes glaring at others?

It was Zhou Dong and Huai Liang who came to find trouble, not others......

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