Chen Kai walked forward a little bit so that he could see more clearly through the window.

Zhang Bingsheng firmly clamped the tail of the yellow eel with his fingers, because the eel had a very slippery layer of mucus on its body, and the force of shaking was not small.

Therefore, if you are inexperienced, it is difficult to pinch the eel directly, and it is especially easy to slip.

After carrying the eel, Zhang Bingsheng's wrist flicked down, only to hear a "pop" sound, and the eel was pumped headfirst down on the board, and then stopped writhing.

stunned one, Zhang Bingsheng concocted it in the same way, and took out the second, third, and fourth articles with the same trick.

I saw that he hooked the neck of an eel with the three index, middle and ring fingers of his left hand, and pulled out a sharp knife with his right hand, piercing the tip of the knife from the neck into the belly of the fish and cutting the tail lengthwise.

After successfully cutting open an eel, the knife slashes the neck of the eel, lifting the base of the bone from the flesh, and then the knife scrapes down the body of the fish, and the bone is scraped out little by little.

Then scrape out the internal organs with a knife from top to bottom, and the eel meat and fish bones are completely separated, and the eel head is cut off with a knife, and the whole eel meat is peeled off and placed on a plate on the side.

After Zhang Bingsheng continuously removed a sufficient amount of eel meat, he took a basin of water and washed the peeled eel meat in clean water to remove the blood stains.

After cleaning, Zhang Bingsheng put the washed eel meat in another clean basin for later use.

Chen Kai keenly saw that when Zhang Bingsheng washed the eel meat, he did not wash the blood on the fish too clean.

This is also a professional technique, because if the eel blood is washed too thoroughly, the meat will easily turn black and smelly.

Although the blood of eels is toxic, it can be removed by high-temperature treatment at a later stage.

Looking at Zhang Bingsheng's skillful technique of slaughtering and cleaning eels, Chen Kai couldn't help but nodded.

Chen Kai saw through the glass that the stove in front of Zhang Bingsheng was obviously new, smooth and bright, without a trace of oil stains on it.

After Zhang Bingsheng washed his hands, he stacked the cleaned eel meat on the cutting board, picked up the kitchen knife, cut it into sections, and then shredded it longitudinally, and the knife was very skillful.

The cut eel silk was placed in a bowl, and then Zhang Bingsheng opened the seasoning box, sprinkled several seasonings and marinated and mixed well.

Judging by the color of the seasoning, Chen Kai should have pepper, cooking wine and sesame oil.

Minced garlic, minced ginger, chopped shallots into chopped green onions, the kitchen knife in Zhang Bingsheng's hand flew, and the chopping did not stop.

The accessories were ready, the stove was turned on, and the flame burst into flames.

Zhang Bingsheng's expression was tense, he put the pot with his left hand, picked up the big spoon with his right hand, first slid the pot with an appropriate amount of oil, and after the entire bottom of the pot was dipped in oil, he poured out the hot oil.

He took out a bottle with the words "natural vegetable oil" written on it and poured half a spoonful of vegetable oil into it.

Zizizi, the oil temperature gradually rose, and after a while, it was about sixty percent hot, Zhang Bingsheng poured in minced garlic and ginger, stir-fried twice, and then poured the eel into the pot in one go.

As soon as the switch was turned on, the stove was turned on on medium heat, and I saw Zhang Bingsheng stir-frying while stir-frying, skillfully skillful, and his eyes revealed conceit.

After a while, the eel silk was fried until it was finalized.

Zhang Bingsheng quickly poured in four colored seasonings, Chen Kai didn't see it too clearly, it should be light soy sauce and oyster sauce.

Then there is another round of stir-frying, adding salt, sugar, and then a spoonful of what should be pepper.

Pour in the water starch, stir-fry twice, collect the juice and put it on a plate.

Zhang Bingsheng sprinkled chopped green onions and minced garlic with a smile on his face, then turned around and cleaned up the wok, and put a piece of lard in the pot.

After the oil is melted, heat it for more than ten seconds, then scoop it out with a spoon and splash it on the eel silk on the plate.

The hot oil just out of the pot made a sizzling sound, this sound of oil eel, every technique and timing of Zhang Bingsheng's operation Chen Kai saw in his eyes.

Standing outside, Chen Kai clasped his arms with both hands, touched his chin with his right hand, carefully thought about and tasted the details, and felt that Chef Zhang and his own craftsmanship should basically be at the same level.

"Do you see it, the dish should be done in the future, and in the future, you should have a long snack, your hands and feet should be sharp, and you should not have extra movements, and you should do it in one go like me.

Of course, I don't expect you to be able to do this once or twice, but you have to have a goal. ”

Seeing Zhang Bingsheng spitting inside, commanding and speaking, Chen Kai smiled slightly, did not speak, and turned back to the store.

When he arrived at the door of the store, Chen Kai saw that the lock had been opened.

Pushing open the door and approaching the store, I saw Li Feifei wearing a ponytail, humming a song, while patting the big God of Wealth puppet to clean up the floating ash that had fallen on it during this time.

Hearing the sound of pushing the door, Li Feifei turned her head and saw that it was Chen Kai, with a smile on her face.

"Where were you just now?"

Chen Kai said with a smile: "I went to the side to observe it and looked at Chef Zhang's craftsmanship." ”

Li Feifei asked curiously: "Then what kind of dish did he cook today, didn't he say what star dishes he was going to make?"

The corners of Chen Kai's mouth raised: "You will wait next door and come back with two takeaways to taste."

Judging from the way he cooks, it should taste very good, and besides, this dish is generally not eaten in fast food restaurants. ”

Hearing Chen Kai say this, Li Feifei's face showed a little worry: "Is the other party's level so high? If the dishes on his side are particularly popular, will the guests all go over there?"

Chen Kai showed a little surprise on his face, waved his hand and said: "You also underestimate me, the level next door is high, and my level is not low, don't talk about this, I have to go out for a trip." ”

"What are you doing out there?"

"Go out and buy ingredients for cooking at noon, you first get two buckets of water from the sink and put them there, I can use them at noon." ”

"Go out and buy now, didn't you buy it in the morning?"

Chen Kai said with a smile: "Because I have only decided what to cook at noon now, in short, just wait for me to come back, soon." ”

After speaking, Chen Kai turned around and walked out of the store, pedaled his tricycle, got off the sidewalk, and turned east.

……

Half an hour later, Chen Kai sweated profusely and rode his bicycle back to the Four Seasons Community, parked the car, and took out a plastic bucket from the back of the car.

Carrying a plastic bucket, Chen Kai pushed open the glass door, and Li Feifei greeted him with a curious face.

"You're back! I'll see what you bought. After speaking, Li Feifei stretched out her head and looked into the bucket that Chen Kai was carrying.

"Huh, this is a crucian carp you bought, it looks chubby and cute, are you going to do this at noon today?" Li Feifei was slightly surprised.

Chen Kai smiled and nodded: "That's right, where is the bucket?"

"In the kitchen. Li Feifei pointed back.

Chen Kai poured all the crucian carp he had bought into the bucket in the kitchen.

After entering the big bucket, the crucian carp that was originally squeezed into a small plastic bucket suddenly gained space to move, and immediately flicked its tail happily and swam in the bucket.

Li Feifei leaned against the kitchen door, holding a popsicle in her mouth: "Boss, this fish looks pretty good!"

Chen Kai nodded: "Of course, the best batch picked in the fish market, I will make braised crucian carp at noon today." ”

"Braised crucian carp? Yes, I haven't made fish since it opened, so why did you suddenly think to do this? ”

Chen Kai washed his hands in the sink and replied, "It's the inspiration from next door, their chef Zhang made fried eel silk at noon today, I have to deal with it." ”

Click, Chen Kai looked back and saw that Li Feifei's popsicle fell from his mouth to the ground.

"What?," Li Feifei's mouth opened slightly, and she looked incredulous.

"Yes, don't you think it's fresh?" Chen Kai turned his head and smiled as he washed his hands.

Li Feifei swallowed her saliva: "I ordered it when I went to the restaurant before, and I have never eaten this dish in a fast food restaurant." ”

Chen Kai took it for granted: "So, let's go and bring the takeaway back before the guests come, let's try it first, the taste of that dish will be weak after a long time." ”

Li Feifei nodded, and said with some concern: "Crucian carp vs. eel, boss, is the dish on our side a little worse." ”

Chen Kai took out a sharp-edged knife from the knife holder, bent down, grabbed it with his right hand quickly, and suddenly pulled out a crucian carp from the bucket.

Chen Kai's fingers hooked on the gills of the crucian carp, and the fish fluttered vigorously, but it couldn't escape Chen Kai's palm.

"It doesn't matter the grade, the key is to look at the taste. ”