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Under Shi Qing's frightened gaze, Zhou Xian opened the lid and revealed a whole plate of steamed barracuda.

The barracuda is cut into slices and neatly arranged in a circle, like a peacock opening the screen, plus green vegetables against the background, and it looks pretty good.

I saw that Zhou Xian picked up a piece of barracuda meat, put it in his mouth, and chewed it.

"Huh?" Zhou Xian's eyes suddenly widened, his hands propped up on the table, and he almost stood up.

"Mr. Zhou, don't be angry, this is not a big hotel, just a small seafood shop, and this barracuda is not high-end seafood, you will settle for a little, anyway, the barracuda is still quite nutritious and beneficial to the body. Shi Qing tried her best to persuade her.

"How did you make this steamed barracuda?" Zhou Xian ignored Shi Qing and looked at Su Jing with a shocked expression.

"Huh?" Looking at Zhou Xian's reaction, Shi Qing was stunned for a moment, how did she feel that Zhou Xian didn't seem to be angry?

Ma Teng and Lin Caier, who knew Zhou Xian very well, glanced at the plate of barracuda with a shocked face, wondering what the taste of this plate of fish was, which made the master show his long-lost excitement.

"Don't tell me yet, let me guess. Zhou Xian suddenly interrupted Su Jing, who was about to speak, and picked up the second piece of barracuda meat into his mouth, and then picked up the third piece, as if he couldn't stop at all, and ate the whole plate of steamed barracuda meat in three or two clicks.

This made Shi Qing, Ma Teng, and Lin Caier dumbfounded, especially Ma Teng and Lin Caier, they knew that the master had reached the point of being a little anorexic because of his pickiness about food, and he just forced to eat some at each meal, and he hadn't eaten like this for a long time.

"This should be called Kaiping barracuda, right?" Zhou Xian said slowly after eating, "The method is simple, first beat the barracuda and cut the gills, cut the head and tail with a knife, cut out the internal organs from the side, and cut the middle section into slices with a knife." Place the fish skin in a large bowl, add ginger, salt, white pepper, cooking wine, vinegar and marinate for 5-10 minutes. The fish head is placed on the plate, and the fish fillets are arranged in a fan shape on the plate, making the shape of a peacock opening the screen, and sprinkled with minced ginger and garlic. Put it in a steamer that has been steamed, and steam for about 8-10 minutes. Cut the small red pepper diagonally into rings and finely chop the shallots. The tail is decorated with red pepper rings, sprinkled with chopped green onions, and drizzled with steamed fish drum oil and sesame oil. ”

However, the same approach is done differently by different people. There are several keys to the deliciousness of steamed fish: 1. The fish should be fresh and vivid, the live fish is the most beautiful when steamed, and the steamed fish pays attention to the original taste, and strives to be fresh and the best taste; 2. Before the fish is steamed in the pot, the marinating time should not be too long, and it is better to take 10 minutes, because the salt has the effect of penetrating and coagulating the protein, and placing it for too long will make the meat hard and affect the taste; 3. The steamed fish should be put in one go, and there are three taboos: one should not put the fish in the water without boiling, two should not open the lid and deflate the air halfway, and three should not keep warm in the pot for a long time after steaming. ”

"This steamed barracuda has obviously achieved perfection in all the steps and all the keys, and has achieved the simplest dishes to the extreme with the skills that can be called the magic of the art, which is the top culinary skill of perfection. ”

Shi Qing was stunned when she heard this, how could Zhou Xian praise her mouth, is this still the poisonous tongue gourmet?

"......" Su Jing was also stunned, thinking that steamed fish was so exquisite, it seemed that he still had to learn. However, seeing Zhou Xian talking so firmly, it was inevitable that he was still a little funny in his heart, thinking that if this old man knew that I only had four simple steps to make fish: cut the fish, marinate, put it in hot berry to steam, and add condiments, I don't know how he would feel.

"Mr. Zhou is really clever, as you said, this dish is made this way. Su Jing coughed slightly and said unashamedly.

"Who is your chef, and can you please ask him to come out and meet him?" Zhou Xian asked, Ma Teng and Lin Caier were also curious, who was so clever in cooking that they would make a simple steamed shuttle to the satisfaction of the master, and they were also a little greedy, they didn't eat a single piece of the fish just now. Shi Qing glanced at the kitchen, she guessed that the kitchen should be Su Jing's uncle, she had heard that Su Jing's uncle was very good at cooking, but it was so good that it surpassed the chef of the big hotel, and it was unexpected for Zhou Xian to admire.

"Hehe, this old gentleman, the one in front of you is the chef of this steamed barracuda. Zhao Mengxiang happened to walk by and pointed at Su Jing.

"He?" Shi Qing, Zhou Xian, Ma Teng, and Lin Caier asked at the same time, with a look of disbelief, Zhou Xian's master and apprentice felt that Su Jing was too young, and it was impossible to have such cooking skills without a long period of accumulation. Shi Qing had already tasted Su Jing's cooking, which was much more unpalatable than what she made, how could he make steamed fish that satisfied Zhou Xian?

"Mr. Zhou, the signature dishes here are all made by this young man. One of the guests who recognized Zhou Xian said that he ordered several signature dishes, and his wife felt that he was wasting money, so he didn't dare to talk back, but now even Zhou Xian likes it, and he is suddenly full of confidence.

"I'll order another steamed barracuda, a steamed lobster, and a steamed crab. Zhou Xian squinted and looked at Su Jing for a while, and he didn't know if he believed that Su Jing did it, but he just ordered food again.

"Okay, you guys wait a minute. Su Jing ran home to do it again, saying that it was really physically demanding to run around, if he had been in the past, he would have been tired, but it should have been a matter of eating Warcraft meat, he didn't feel very tired, but had a sense of pleasure in sweating.

After a while, Su Jing dragged a few plates of dishes over with a tray and served the three dishes ordered by Zhou Xian. Zhou Xian, Ma Teng, and Lin Caier began to eat a lot, especially Lin Caier, who completely disregarded the image, ate with a mouth full of oil, and directly grabbed a pair of lobster pincers and sent it to his mouth.

Su Jing put another plate of big lobster in front of Shi Qing.

"I didn't order anything. Shi Qing looked at Su Jing.

"I'm treating you as an apologist. Su Jing smiled, in fact, he still didn't know why Shi Qing was angry with him, but good men don't fight with women, so first apologize and let her forgive.

"Hmph, one lobster isn't enough to make amends. Shi Qing glanced at Su Jing, but there was a sweet smile on the corner of her mouth, she was very expectantly tore off a piece of lobster, put it in her mouth, and suddenly felt fragrant and slippery in her mouth, saliva flowed out uncontrollably, and quickly wiped it off with her hands.

Her embarrassed appearance made Su Jing couldn't help laughing, she glared at Su Jing with a red face, and continued to eat lobster. She felt that this lobster was the best food she had ever eaten in her life.

When Shi Qing came back to her senses, the whole lobster had already entered her stomach, and she couldn't help but love and hate Su Jing, it was certainly an extreme pleasure to be able to eat such deliciousness, but now she had to gain weight again.

After eating and drinking, Zhou Xian posted an article on Weibo, highly praising this Zhenhong seafood restaurant, which immediately spread the word of Zhenhong seafood restaurant, Zhou Xian, who has a high reputation in the food industry, has not posted a good review for a long time, and suddenly highly praised a small seafood restaurant, which makes people have to be curious.

(ps: Thank you to a bunch of idiots, 100 tips from withered bamboo on the side of the mountain, 10 tips from 0 Ming Guo surnamed Ye 0, and thank you for your vote collection.) This week, I originally signed the top 12 of the new book list in the city at the beginning, but it fell again at noon, and I urgently asked for recommended tickets for collection, so that we could return to the top 12. This book has been signed, and it will be updated at an accelerated pace, with two more guarantees per day this week, and if you can sign a new book list on the homepage, three updates per day. ）