"Among the excipients, there are two mistakes, you should use dried chili peppers instead of chili powder, and you should use cooking wine instead of white wine...... Forget it, Li Chuan, you bring the stove over, and I will guide you to make the boiled fish again. Lu Shilin felt that it was troublesome.

Li Chuan paused for a moment, but still did so.

After the stove and ingredients were ready, Lu Shilin sat on the chair, looked around, and found that there was indeed nothing missing, so he said directly: "Cut the head and tail of the grass carp, slice the fish meat on both sides along the vertebrae, and then slice the big spines in the belly of the fish, and cut the fish head and fish bones into pieces." Slice the fish with an oblique knife. ”

The more than 100 people present were a little unacceptable.

This is Li Chuan, a very famous chef in Jindu and surrounding cities, and now he is being instructed by a high school child to cook?

Wei Xian not only admired and liked Lu Shilin at this time, but also looked at Li Chuan even more, he said in his heart, this Li Chuan is worthy of being rumored to be a "vegetable idiot", ordinary people really can't accept being instructed by a high school child to cook.

"Garlic is flattened and minceed, ginger is minceed, and soybean sprouts are removed and washed. ”

Li Chuan's cooking is indeed very powerful, and after Lu Shilin finished speaking, he began to implement it almost immediately. The speed was so fast that Lu Shilin didn't expect it.

Moreover, Li Chuan was cooking things, fully engaged and solemn, as if he was a devout believer.

This made Lu Shilin nod.

"Prepare the fish fillets and fish bones separately, put a spoonful of salt in turn, grasp well, and pour water to wash. ”

"Prepare the fillet, add cooking wine, half a spoon of salt, pepper and grasp well. Add an egg white and grasp well, then add another spoonful of cornstarch and grasp well. ”

"Put oil in the pot, pour in the soybean sprouts, fry until soft, add a little salt, stir-fry, and put it in a bowl to the bottom. ”

"Start another oil pot, put in the pepper star anise and fry until fragrant, take out part of the pepper star anise, then put in the dried chili pepper, fry the spicy taste, put a little bean paste, fry it, pour it into a small half pot of boiling water, put in the fish bones, fish head and tail, boil, and then use chopsticks to clip the fish fillet, cook, and put it in a bowl. ”

"Chop the fried peppercorns, sprinkle them on the surface of the fish, then add ginger and minced garlic, add oil to the pot, heat it, pour it on the ginger and garlic, and you can get out of the pot!"

After Lu Shilin instructed Li Chuan to finish the boiled fish, it was served hot on the table.

Everyone looked at Wei Xian, after all, the only one present who could be worthy of tasting Li Chuan's dishes for the first time was Wei Xian, a high-end gourmet. Moreover, Wei Xian was originally famous for eating all over the country with a tongue, at this time, if he doesn't go out of the horse, who else can go out of the horse?

Wei Xian was not polite, he really wanted to try this dish.

At a glance, the re-made boiled fish is white, red and green, and the color is attractive. The white ones are the fish, the red ones are the peppers, and the green ones are the green onions, and they just happened to be steaming hot, and everyone who watched couldn't help but swallow a mouthful of saliva.

Sniff it lightly, and the fragrance immediately hits, pours into the nasal cavity, goes straight to the brain, and makes people's appetite gurgle, and they can't help but want to eat it.

Wei Xian's mouth was rippling, after so many years, it was the first time that just looking at the color of the dishes and smelling the taste of the dishes could make his mouth overflow.

Gently pinched a piece and stuffed it into his mouth, and almost instantly, Wei Xian's face was flushed. The taste was fragrant and spicy, which made Wei Xian extremely enjoyable.

In comparison, this time the boiled fish has a more delicious texture, and after eating a slice, it looks like a separate piece of fish shuttling between chili peppers and green onions.

Taking a sip of the soup, the taste is even stronger, and the texture and deliciousness of the fish are all brought into full play, so that Wei Xian, a high-end gourmet, can't help but shout: "Good, good!

Hmmm-

Everyone was shocked, and they all looked at Wei Xian in disbelief.

There was no one present who did not know Wei Xian. Who doesn't know, Wei Xian's temperament is cold and arrogant, relying on his good tongue, he looks cold to people and things. When have others seen him lose his temper like this.

From the time he was the president of the Gourmet Association, his evaluation of the best dishes was limited to "good". When have you ever heard him say a "good" word?

"Try them all. Lu Shilin said with a smile.

The skeptical bigwigs are looking for chopsticks to clip the fish fillet.

Even Li Chuan himself couldn't help but pick up his chopsticks and stretched out to the boiled fish.

Seriously, for half an hour of redoing the boiled fish, Li Chuan endured the unhappiness in his heart, he made it in order to gamble and completely obey Lu Shilin's advice.

During this period, not only did the cooking wine be changed to white wine, the boiling time of the fish bones and fish heads was accurate to five minutes, and the tap water originally used for boiling fish was replaced with mountain spring water.

He didn't believe it anymore, changed the cooking wine to liquor, set the time, and replaced the tap water of the fish soup with mountain spring water, which would be better than what he had made before?

It's a joke.

But as soon as he took a bite, Li Chuan's eyes changed.

Although Li Chuan's tongue is not as good as Wei Xian's, he is a famous chef who became famous at a young age, and he still has a basic judgment of food.

A piece of fish mouthed in the mouth, which shocked Li Chuan's heart. It's really just by correcting those deviations that the taste of boiled fish can be so different.

In comparison, the previous boiled fish, the fish fillets have been somewhat cooked, and the taste has also dissipated. Although it is indeed better than other cooks, it does have flaws.

This is still the result of comparing with the latest boiled fish, if not compared, many people will not be able to find fault with the previous boiled fish in their lives.

What's even more amazing is that by replacing cooking wine with liquor and tap water with mountain spring water, the taste of fish is simply raised to a new level.

Before, in Li Chuan's heart, he always felt that seasonings and other things were not very important, what mattered was who the person who cooked the dishes was. As for what cooking wine and liquor, tap water or mountain spring water, he thinks it is all secondary.

Even if there is a difference, it doesn't make much difference.

But at this time, when he tasted his latest boiled fish, he was very conflicted.

He realized how ridiculous his previous ideas were.

Li Chuan glanced at Lu Shilin deeply, a little entangled.

Today's limited edition dishes, in fact, the authentic method has been lost, and he researched it himself based on the information. He was sure that there was nothing wrong with the process of making this limited edition dish, but there was a small flaw in it, and he had been looking for a solution, but he had never found it.

At this time, Lu Shilin may be able to solve the flaws of this dish.

However, this banquet made Li Chuan lose face, and the initiator was Lu Shilin, who really couldn't pull his face and asked a little child. If this thing gets out, it will make people laugh out of their big teeth!

He was really entangled, he didn't know what to do, and he was still thinking, or he would ask in private.

But just when Li Chuan was hesitant and contradicted himself, Wei Xian stepped forward and grabbed Lu Shilin's hands, and asked excitedly and loudly: "Children, are you interested in joining the food association?"