Use the quest prop - Recipe: New Squirrel Guiyu, the production method of Squirrel Guiyu is completely presented in front of Chen Mo's eyes.

After struggling with the food house system for so long, Chen Mo's cooking techniques have made great progress, and he is no longer the same Chen Mo he was at the beginning.

Relying on proficiency to improve the taste of dishes, at this stage, Chen Mo can easily control the same level of recipes.

"Then I'll be ugly. After Chen Mo finished speaking to Master Tang, he finally started to cook.

With a "poof", the dragon sparrow was pulled out, and the sunlight shining through the kitchen window shone on the knife, reflecting a silver dazzling light.

"Good knives. Master Tang couldn't help but praise.

Taking out a rag from the stove, Chen Mo held down the fish with the rag with one hand, and began to process the fish with the dragon sparrow with the other.

"This kid, why do you take a rag to hold down the body of the fish?" Zhu Tou couldn't help muttering as he watched Chen Mo's actions.

"When handling fish, press the body of the fish with a rag, which can be non-slip, and the fish bones of the osmanthus fish are very hard, and it will be very painful to be stabbed, and the pad with a rag can also prevent the fish bones from stabbing your hands. Master Tang explained the doubts in Zhu Tou's heart, "Don't look at him young, this guy is a veteran." ”

Zhu Tou couldn't help but swallow his saliva.

Facing Zhao Ling's live broadcast camera, Chen Mo used the iron ring on the dragon bird knife to deal with the fish scales, and said: "There is a benefit to eating osmanthus fish, it is called 'tuberculosis', what does this 'tuberculosis' mean, it is conducive to the recovery of tuberculosis patients, the meat of guiyu is not high in calories, and it is rich in antioxidants, which is an excellent choice for ladies who are greedy for deliciousness, want to lose weight and are afraid of obesity." ”

"He's great. ”

Looking at the short-haired beauty beside him with some fascination, Zhu Tou couldn't help but snort.

Chen Mo, who had a good ear, couldn't help but sigh that the "Eye of the Titan" was really a treasure!

"After the scales are removed, we will deal with the body. Chen Mo said, picked up the cinnamon fish, removed the internal organs, washed it, and then cut off the fish head cleanly.

After cutting off the head of the fish, Chen Mo held the dragon sparrow in his hand and cut the fish from the middle, without cutting off the tail.

Next, use a knife to cut cross-cutting to remove the middle bone.

Then remove the blood and thorns in the middle of the fish belly.

The initial steps of processing the osmanthus are quite cumbersome, but Chen Mo, who has a "pine wind knife cut", does not have too much trouble to use the knife.

"The fish itself is almost done, and now it's time to start cutting the flowers. ”

"Cut flowers?"

Chen Mo smiled at Zhao Ling and said, "It's time to cut the fish skin." ”

Zhao Ling remembered the shape of the fish when the dish of squirrel and osmanthus fish was served, and immediately realized that she nodded hurriedly.

Chen Mo turned the skin of the fish downward, and now cut straight knives on the head of the fish, each knife just scratched the fish skin, and the spacing of each knife is also consistent.

"Good knife skills. Master Tang couldn't help but praise again.

Zhu Tou wiped the beads of sweat from his forehead.

Finish cutting the straight knife and then cut the oblique knife.

"When you slice the fish diagonally, you should cut the slope of the fish a little wider, so that the 'squirrel hair' will grow and the shape will look better when served. Chen Mo's movements on his hands kept moving, and he said in his mouth.

Master Tang nodded again and again when he heard this, and seemed to agree with Chen Mo's statement.

At this moment, anyone on the scene already knew that Chen Mo definitely had two brushes, and they didn't dare to underestimate this young man.

"Okay, so the fish has a diamond-shaped pattern. After Chen Mo finished speaking, he put the processed fish in a large bowl.

Add the shallots, ginger, cooking wine and salt to a bowl and grasp well with your hands.

Then, Chen Mo began to starch the fish.

Seeing that Chen Mo did not use egg yolk paste, but used cornstarch, Master Tang couldn't help but sigh.

"What's wrong?" Zhu Tou hurriedly asked.

As the owner of Songhe Tower, Zhu Tou is more anxious than anyone else, especially when he sees Chen Mo getting more and more presentable.

Master Tang shook his head and said, "This young man's approach is a little different from mine, the squirrel osmanthus fish I make is hung on the osmanthus fish with egg yolk paste, instead of shooting cornstarch on the fish like him. ”

"Will it taste better than egg yolk paste?" Zhu Tou felt that his clothes were a little soaked.

Master Tang shook his head again and replied, "I don't know either, because I've never done that before." ”

Zhu Tou felt that his mouth was a little dry.

Cornstarch is dry starch, Chen Mo picked up the fish and carefully coated the fish with cornstarch to make sure that every corner was smeared.

Shake the body of the fish vigorously and shake off the excess cornstarch.

Pour oil into a pan and cook over high heat until seven are ripe.

"It's time to start frying the fish. Zhao Ling said.

However, Chen Mo did not directly put the whole fish into the pot, but carried the fish meat upside down with his left hand, scooped up a spoonful of hot oil with his right hand, and poured it on the fish continuously.

When the body of the fish wrapped in cornstarch encounters the hot oil, it immediately makes a "sizzling" sound.

"Why did he go so hard to fry the fish, wouldn't it be good to just put it in?" Zhu Tou once again raised his doubts.

Master Tang was silent for a moment, and then said, "The purpose of this is to give the shape of the knife flower on the surface of the fish, and then fry it in the pot to avoid the shape of the fish body being destroyed." This hand is really high, I didn't expect it. ”

When Zhu Tou heard this, his face turned white, and he was first annoyed why he agreed to Chen Mo's request, and then began to calculate how much profit he would have if he was half priced.

Seeing that the shape of the fish body was almost fixed, Chen Mo put the fish meat and the fish head into the pot to fry.

As the whole fish is put in, there is a loud noise in the pan.

"Wow~~~Zizi~~~"

The oil in the oil pan kept tumbling, and the fish body kept shaking in the oil pan.

"It looks delicious. Zhao Ling stood on tiptoe and bit her lower lip.

Wait for the fish to be fried until golden brown, remove it from the hot oil pan, and put it in a drained bowl for later use.

Take another pot, pour a little oil into the pot, cook until two are ripe, add tomato paste, stir well and pour in an appropriate amount of water.

When the tomato sauce is boiling to a boil, add an appropriate amount of sugar and stir well.

By this time, the sweet smell of the sauce had begun to waft around.

"What a fragrant sauce. "There are chefs who praise it.

Pour the corn, peas, and carrots prepared in advance into the pot, and then add the water starch and cook together.

"Master Tang, I remember your squirrel Guiyu, it doesn't seem like this, what is this kid doing this?" Zhu Tou couldn't help but ask Master Tang beside him.

Chef Tang thought for a moment and said, "Our traditional method of squirrel fish is to add 'oil and soy sauce' to cook it after frying, while Chef Chen's method seems to be making a marinade that will be poured over the fish for a while. ”

Zhu Tou was a little scared of the young man in front of him who had been cooking guiyu with confidence.

"Okay, this is the new squirrel fish I made!"