Qin Jianfeng showed his fierce sword skills in front of his friends!

Although he hadn't faced such a big scene for a long time, Jian Feng said that he was unequivocal!

The kung fu that I practiced in the army in the past has not been left behind!

Next, what Qin Jianfeng did made Tang Dao and the others feel dizzy, because after Qin Jianfeng washed away the refined salt on the fish, he actually grabbed a handful of flour and smeared it on the fish's body!

At this time, the moisture on the fish has not yet dried up, and when it encounters flour, it immediately turns into batter.

A group of friends were stunned and looked at each other!

Qin Jianfeng ignored the melon-eating crowd behind him! One after another, this time it took nearly ten minutes for the whole carp to turn into white dough!

At this time, in addition to the carp mouth carried by Qin Jianfeng, it could be seen that this was a fish, otherwise someone would really think that this was a silkworm baby.

"What is Jian Feng doing!"

"Open. Qin Jianfeng's left hand shook lightly under everyone's surprised gaze, and the whole fish reappeared, and the dough wrapped around the carp fell to the ground like a smashed stone.

All the melon-eating masses: "···· ！”

"So handsome!" said the friends!

Qin Jianfeng: "···· ！”

"Well, yes, yes! It's good material. After Qin Jianfeng finished tidying up, he leaned over and sniffed with his nose and exclaimed.

Tang Dao on the side: "···· ！”

After seeing Qin Jianfeng's actions, Tang Dao's mind flashed with inspiration, and he finally knew what this Qin Jianfeng was doing!

It's actually quite simple!

Qin Jianfeng is removing the fishy smell of this big carp!

Refined salt can dissolve the fishy smell of fish, but it can also destroy the umami of fish.

Therefore, you should rinse off some of the refined salt with water, because it has tasted before!

Later, after sprinkling refined salt, a part of the refined salt entered the fish, and flour was used to keep the fish tender after the refined salt was saved, and at the same time, the fishy smell of the fish could be removed to a greater extent.

A scoop of water washed away the flour residue on the outside of the fish, but Qin Jianfeng's preparations did not end there.

It's been a long time since I've made such a big fish! Qin Jianfeng felt that he had to do it with his heart!

Cut two white radishes the size of an adult's arm into turnip cubes. Then put it in the press!

After more than ten seconds, it was very pure white radish juice.

The big guys are already looking stupid!

Immediately after, Qin Jianfeng dipped a piece of white radish juice with a clean sponge. It is stuffed into the belly of the fish from a small opening under the belly of the fish, and then a sponge until the juice of the two white radishes is completely sucked up by the sponge one after another, and all of them are stuffed into the belly of the fish.

Rao is every member of the Wolf Tooth is a carefully selected elite backbone, and his patience is far beyond the comparison of ordinary people!

Qin Jianfeng rubbed the belly of the fish with both hands gently!

This time it's like making àn mó for this dead carp!

Tang Dao, who was digging his nostrils on the side, knew very well that what Qin Jianfeng did just now was to remove the fishy smell on the outside of the fish, and now he was using the characteristics of white radish juice to absorb and dissolve the fishy smell to remove the fishy smell inside the fish.

You know, using radish in some dishes can make the soup taste better.

If radish is used as an auxiliary material, it can act as a catalyst, which can enhance umami and reduce fishy smell.

"Hey, I'm wondering! You say, why did I come all the way here?" The work at hand came to an end, and Qin Jianfeng couldn't help but complain to his friends!

A group of good friends: "···· ！”

"Make fish!"

"Cooking!"

"Tell me what you want!"

"Good brother chat!"

“···· ！”

A group of friends are very heartless!

Qin Jianfeng: "···· ！”

"It's a shame that you still have the face to say! I've lived so big! I've never seen a guest cook by himself!

After ten minutes, Qin Jianfeng reached in and pulled out all the sponges in the fish's belly, threw them aside, and then poured the water into the fish's belly from this small opening, shook it a few more times and poured it out.

After such an operation, the fish is cleaned!

The group of friends behind him is only the thumb of the tree!

Qin Jianfeng put the rearranged carp in the fish plate that had been re-cleaned by him, and then served it directly into the pot.

Seeing this scene, everyone sighed, and after tossing for so long a day, they finally completed the preparations!

Silver Gun and the others looked at their watches! Good guys! The whole time was half an hour, and if it had been in a hotel, I am afraid that I would have been unable to wait.

A large marching iron pot was put on the stove, and if you want to cook this big carp, I am afraid that you can only use such a large pot, if you change it to a normal pot, I am afraid it will not be enough to enter the belly of the fish!

But then again, it's a matter of the army! If it's in the homes of ordinary people! There is nowhere to find such a big pot!

Such a cauldron is for cooking in combat units at the platoon level!

A full three barrels of salad oil were poured into the pan until it was two-thirds of the way to the pot.

The blazing tongue of fire licked the bottom of the pot, and the temperature of the oil pan continued to rise.

Behind him, there was already a rush of applause from everyone!

Qin Jianfeng reached over, put it on top of the oil, and closed his eyes, relying on the feeling of his hand to feel the temperature of the oil!

Because of such a large pot and so much oil, it is no longer possible to judge the temperature in the oil pan by experience, and the oil temperature directly determines the taste of the ingredients after cooking.

Qin Jianfeng took a basin that he didn't know what it contained, and then used the funnel to insert it into the knife cut in the fish's abdomen.

With the help of a funnel, all the viscous liquid in the basin is poured into the belly of the fish, and finally the knife edge is sealed with a long, curved needle. This series of actions was completed in one go, showing that Qin Jianfeng's skills were extraordinary.

The big carp is in the pot!

Strangely, there was not a single crackling sound or oil clattering sound in the boiling oil pan.

"What's the matter, why don't you blow it up?" said the halberd curiously!

Tang Dao: "···· ！”

"Hey, hey, hey, I'm asking you!"

Silverspear looked at him with disdain!

The painting halberd suddenly became popular!

What an expression of your uncle!

"Stupid, this is thirty percent hot oil, how can it explode! You don't read more books on weekdays! Now it's embarrassing!" Tang Dao turned around and criticized fiercely!

Painting halberd: "···· ！”

"Ahem! This is this, I actually know this! Aren't I giving you a chance to show it!"

A group of friends raised their middle fingers in disdain!

I like your posture of being obviously uneducated, but you still like to pretend!

When the oil is boiling, there will be no sound even if it drips water. It is only when the oil reaches the fourth maturity level or higher that there is a crackling sound. Even if you put something with even a little bit of moisture in it, a puff of smoke will rise, and it will crackle non-stop.

This needs to be grasped very accurately! It is a great test of the chef's skills!

Qin Jianfeng grabbed the fish mouth with his right hand and put the fish into the pot, but his hand did not leave the fish mouth.

After putting the fish in the pan, take a large spoon and slowly scoop out the oil in the pan one by one.

A group of friends behind him were dumbfounded!

You know, if it is said that the shape of the fish is fixed or the appearance of the fish is cooked through frying, the oil temperature is too low.

This temperature is far from enough! It is impossible to do it without a 50% oil temperature.

But there is so much oil in this oil pot, if you want to scoop it up, I'm afraid it's not enough time in this short time, right? When you finish scooping up the oil, it's no wonder that the oil doesn't boil, and the fish naturally has to be fried fish.

Qin Jianfeng naturally had a plan in mind. When he scooped out half of the oil in the pan, his right hand jerked up, and the whole carp was out of the pot, leaving the wolf tooth players on the side to continue to be confused.

After that, Qin Jianfeng changed another clean cauldron!

The soldiers of the cooking class on the side have already looked stupid!

"Quick, don't be stunned! Hurry up and get the mutton soup!" Qin Jianfeng was not too tired to carry the carp that had been oiled for a short time in his hand, and continued to shout at the soldiers of the cooking class.

Soon, an old squad leader of the cooking class poured mutton soup into the pot with about the same amount of oil as the pot just now.

When the temperature rises, the mutton soup will give off a very special smell.

Tang Dao on the side was thinking about the details of Qin Jianfeng's oil of the carp at the moment.

His very clever brain couldn't understand how such a simple oil could really be fully oiled after thinking about it?

Excessive oil is not frying. It is simply a film of oil on the surface of the food. In order to protect the food, the taste inside the food is more thoroughly preserved. It's just more delicious.

"Make the taste more delicious?" Tang Dao thought of this, and a flash of inspiration flashed in his head, and he finally understood why Qin Jianfeng wanted to use the method of not completely oiling.

It turns out to be very simple!

Adding an oil film to this oversized carp can indeed play a protective role.

After all, before, Qin Jianfeng had already used extremely sharp knife techniques to open more than 100 flavors on the carp. If the oil temperature is 40% or higher, the flavor of the carp will naturally open up. So. Not only does it ruin the external appearance, but it also allows the oil to penetrate into the carp's belly, and the fish will be overcooked.

Awesome!

If the oil is too long for a short time, not only will the fish skin not be fried, but also the fish wrapped in the fish skin will be just fried, and a layer of oil film will be coated on the outside to avoid the phenomenon of over-skin or even peeling in the next cooking.

Qin Jianfeng is worthy of being the wolf-tooth god of eating!