The reason is simple!

In what direction do fish scales grow? Everyone who has experience in killing fish knows that scraping fish scales is scraped from the tail to the head, and vice versa.

But few people may think about how this little common sense can help when slicing black fish fillets.

The reason is really simple, although the fish scales are scraped off, but the lines on the fish skin are still good and bad, press a black fish with the scales off on the cutting board, push it in the direction of the fish head, you will find that the fish body is very slippery, and you can push it far away.

But if you push it in the direction of the tail of the fish, you will find that the friction between the skin and the cutting board has become much larger, and although it can still be pushed, it is not so smooth.

Experienced chefs will take advantage of this when slicing black fish fillets, using the friction between the lines on the skin and the cutting board, so that the fish will not slip easily on the cutting board.

In this way, as long as the blade is sharp enough and the knife work is acceptable, the thin fillet can be easily slliced, and the thickness is uniform, and it is very beautiful.

Zhou An noticed at this time that Ding Basket was taking advantage of this, skillfully slicing black fish fillets.

The fillets are as thin as paper, and they are removed from the flesh of the fish like unwrapping paper, and they are thrown on one slice after another, very easily, without stumbling at all.

The fish fillet is good, add salt and egg white code to taste.

After that, cutting the head of the fish and chopping the bones of the fish are not technical.

There are also sauerkraut cuts, ginger slices, garlic slices, dried chili peppers, etc., which are easy to make, perhaps because of the habit of teaching students at New Oriental!

Zhou An noticed that the process of cooking in the Ding Basket was very ornamental, all the dishes were configured, and the chef's uniform and apron cloth on his body were still neat and new, without the slightest stain, which was very chef-like.

When Ding Basket began to dip the chicken strips in egg liquid and wrap breadcrumbs, Liang Yu, who was instructed by Zhou An to buy fruit sauce, came back and brought back three small bottles of red, green and green fruit sauce.

"Teacher Ding, are these three kinds okay?" Liang Yu asked as he placed three small bottles of fruit sauce in front of Ding Basket.

Ding Basket smiled, "Okay!

Liang Yu nodded, "Okay." ”

Then together with Zhou An and Mi Fei, he watched Ding Basket dip all the chicken strips in egg liquid, wrap them in breadcrumbs, and fry them in an oil pan.

Set the shape on high heat, dip and fry on low heat, fry once, and wait for the oil temperature to rise, and then re-fry it again in the oil pan at high temperature......

Soon, the tempting aroma of chicken wafted away, Mi Fei couldn't hold back, and swallowed saliva suddenly, the sound of him swallowing saliva attracted the funny eyes of Zhou An and Liang Yu.

So, Mi Fei, who was in his early thirties, blushed.

Ding Basket was very understanding, and after the re-fried out of the pan, he took a fried chicken strip and handed it to Mi Fei, and said with a smile: "Come on!

Mi Fei was embarrassed to take it, waved his hand and said no, and his face turned even redder.

Ding Basket continued to persuade, but Mi Fei continued to refuse.

Suddenly, Liang Yu, who had been silent, reached out and took the chicken strip and threw it into his mouth, "If you don't eat it, I'll eat it!"

"Zila"

As soon as he bit into his mouth, a crisp sound came out, Mi Fei blinked his eyes and watched him chew with relish, nodded slightly and said to Zhou An: "Well, it's good! It's delicious!"

Zhou An was funny, so he simply stepped forward and took two of them, one was put in his mouth, and the other was handed to Mi Fei, who took it.

Before entering the entrance, Zhou An knew that the chicken strips should be fried fine.

The initial high-temperature styling ensures that these chicken strips are straight and well-shaped.

After that, the low-temperature dipping and frying ensures that the chicken strips are not only fried inside, but also very tender.

Finally, the high temperature re-frying ensures that the surface of the chicken strips forms a crispy shell, and together with the tender chicken inside, it forms the best effect of crispy on the outside and tender on the inside.

As soon as he chewed on it and heard a crisp sound, he confirmed his judgment.

It is indeed crispy on the outside and tender on the inside.

Zhou An was not sure how much the chicken strips tasted inside, after all, this chicken strips were not the taste of his own hand, chewed and tasted, Zhou An nodded slightly.

The flavor is light, if the taste effect is just right, then the flavor effect of the chicken strips made by Ding Basket should be able to score seven or eight points.

If you make this chicken strip at home, the flavor effect should be improved a little more, and the taste will be increased by two or three points.

But if you do it in a restaurant, the effect of seven or eight points is the best.

Because it's hard to reconcile!

The various dishes of the hotel are destined to be for customers of all kinds and tastes.

If you really make the taste of each dish 10 points, then for customers who like light flavors, the taste will be too heavy and they will not be able to eat it.

And some picky customers will directly call the waiter or even the boss, point to a certain dish and say that the dish is salty, change it!

If this situation really happens, can you not change it for the customer? Do you have to raise the bar to the customer and say that the dish is not salty? In front of the public, it will be seen by other customers, will it affect it?

Do you want to be a repeat customer?

And the taste of the seven-eight-point effect is different.

Customers with a light taste will feel that it is just right, and customers with a heavy taste will feel a little light, but it is impossible to say that the taste of this dish is not strong enough, you can change it for me!

Take another 10,000 steps back and say, even if there is such a turtle-haired customer, the big deal is that the waiter will take the dish to the back kitchen, ask the chef to add some salt or something, reheat it, and still serve it back to the customer.

For the hotel, there's nothing to lose.

Otherwise, if a dish is remade because of the heavy taste, the loss is the money of the dish, which is a loss.

……

"Is there any flower paper?"

Ding Basket suddenly asked Mi Fei.

How did Mi Fei know? He subconsciously looked at Zhou An, Zhou An nodded, and gestured to Liang Yu, "Brother Yu! there's lace paper on the shelves over there, go get one!"

"Good!"

Liang Yu quickly brought a piece of exquisite flower paper.

Ding Basket thanked him, brought a square white porcelain plate, spread the flower paper in the center of the porcelain plate, and then carefully used chopsticks to stack the fried chicken strips one by one on the flower paper.

I went to find two small saucers, one of which was filled with Zhejiang red vinegar and the other was filled with strawberry jam.

When you're done, place the two small saucers side by side on the edge of the porcelain dish containing the chicken strips.

Looking around, he went to find two more green coriander sticks to decorate around the flavor plate.

"Okay, Mr. Zhou, do you think it's okay?" Ding Basket smiled with satisfaction and looked up to ask Zhou An.

Zhou An nodded slightly, and said with a smile: "Very good! Teacher Ding is a good craft!"

"Hehe, Mr. Zhou has won the award!Hmm, the chicken bone soup should be cooked, I'll take a look!"

He looked up at the time on his watch, and quickly turned off the heat in the pressure cooker, which was filled with chicken heads, feet, skin, and bone broth.

Zhou An looked at the porcelain plate, the golden chicken strips, the red and bright red vinegar dish, the dark red strawberry jam, and the coriander leaves dotted on the side, the corners of his mouth turned slightly, revealing a satisfied smile.

At this point, the cooking skills of this Ding Basket teacher from New Oriental are recognized in his heart.

As for the next few dishes, he didn't plan to stare at the cooking process, so he took a chicken strip and dipped it in some strawberry jam, and put it in his mouth as he smiled and walked to the front hall.

。 Reading at zero o'clock