In fact, cooking is simple, but the preliminary preparation is difficult and cumbersome.

Home-cooked dishes are washed and washed, fried directly, and the time to control the heat and seasonings is basically the same.

But the reason why the dishes in the restaurant are delicious is because the main ingredients, side dishes, and ingredients are all carefully calculated, and of course the recipes are quantitative. The key is the processing process of the main ingredients and the processing of the side dishes.

For example, tender beef hot pot, some chain brands make it particularly delicious, because the tender beef has to be beaten by hand, oiled, starched, egg white, etc., and some are even sprayed with honey water and aromatherapy. Many of the processes are particularly cost-intensive, with all tastes and prices varying greatly.

Not to mention the selection of beef.

There is a lot to pay attention to, so in addition to the selection of ingredients, the food processing process is the most critical and core.

The food processing process and the cooking process are integrated, and some top chefs will handle the ingredients themselves, and of course, the ingredients handed over to the deputy will be directly inspected and selected after passing the customs.

Like a banquet for thousands of people and a hundred fishes, these hundred fish, distributed to each table, how to match, there must be duplicate ones, and there are non-duplicate ones, how to match them well.

For example, there must be all kinds of flavors, and you can't have all the spicy treatment on one table, and you can't have all the sweet treatment of Suzhou and Hangzhou on the same table.

The pre-treatment of each fish, how many processes, are broken down and assigned to each person to complete.

It was the first time Tang Qianqian had faced this kind of problem, after all, there were so many dishes, and she had to command a few people who followed her.

At the beginning, he frequently came to ask Sun Lin, but later he was able to deal with it all.

Sun Lin secretly laughed, this is a step that must be taken to become a chef in a Western restaurant, and if you can't see the overall situation in your heart, you are not a qualified chef.

Tang Qianqian was convinced of Sun Lin, and Sun Lin could quickly arrange all the processes of a hundred kinds of fish.

Busy until midnight, Sun Lin still has the spare energy to do a good job in the kitchen for the next day, they have a total of six groups, each group's own work, as well as the work of each group's crossover, all of them are assigned, just like a humanoid supercomputer, everything is very small, and it is properly arranged.

Tang Qianqian really wanted to split his head and see how he did it.

Tomorrow morning's task is to deal with the ingredients that need to be kept fresh. In the afternoon, the main ingredients are processed.

Then it's just waiting to cook.

At the end of work, Sun Lin asked people to bring tin foil, nails, crayfish, and beer.

Even Yang Hua waited until midnight with great interest, and ate tin foil nail powder together, shouting that it was delicious.

After eating, they dispersed, and Zhou Bin's parents stayed here with people, and they had to transport fish from the boat from midnight onwards, and there could be no mistakes.

Zhou Bin's township secretary is called Liang Hongyou, who is a delicate person, and would rather work a little more and run a few more times, but also make sure that all the fish are not damaged and always stay fresh.

Today's supper stall will close very late, and I will make a lot of supper and send it over, and my stomach will be full.

Zhou Bin insisted on staying and keeping vigil with his parents, and Sun Lin followed him.

The next morning, Sun Lin rushed to Xinghualou and carefully looked at every box of fish accompanied by Liang Hongda.

These are all large iron boxes directly pulled from Sun Renjian's factory, and they are all equipped with aeration equipment, which alone costs a lot of money.

The fish are kept alive and undamaged, which is not easy.

Even the old man Tang Ruihan, who arrived a little later, was full of praise, these fish looked good at first glance, but it was a pity that they couldn't be sold before. There is no way, bad money drives out good money, the common people only look at the price and not the quality, and the fishmongers really dare not take risks.

"Earlier, when I talked about this, our restaurants under the Tang family also took all this fish, and they were also generous. Tang Ruihan said.

When he saw that some of the fish had been picked up and processed, he was a little surprised, "Won't this day be bad?"

Sun Lin said with a smile: "This is to make sashimi." ”

Sashimi, that's right, sashimi.

Tang Ruihan was even more surprised, "Freshwater fish can also make sashimi?

Sun Lin laughed, "Freshwater fish can be used to make sashimi, but there are more germs in the body than marine fish, but most of these germs are parasitic on the blood and skin of the fish. The water quality of Qingjiang fish is good, there are very few germs, and Secretary Liang is particularly particular, and they come all the way from northern Hubei for thousands of miles, and all the fish are basically intact. Because it is easy for bacteria to grow in the broken skin. As long as you master the bloodletting skills during processing, the bacteria can be excreted from the body with the blood, and the meat can be whiter and more tender. ”

Tang Ruihan watched Sun Lin demonstrate in person, put the tip of the knife into the gills of the fish, and with a slight force, cut off the arteries attached to the thin spine on the upper part of the fish's head, held the head and tail of the fish with both hands, bent the fish hard, and let the fish blood flow out of the fish head downward, and then put the fish into the clear water pool, let it struggle and swim until the last drop of blood in the body was exhausted. He couldn't help but admire: "It's really in vain, I always thought that sashimi was a Japanese invention." ”

"Hmph! I don't know how to learn, it's really ridiculous and generous. ”

A cold snort came, and the old man Tang Changyuan walked over with Yu Haibo and others.

Tang Changyuan looked at Tang Ruihan and rolled his eyes, "Our ancestors, we have been eating sashimi since the Zhou Dynasty, 823 BC. It has been recorded on the unearthed bronzes that the army of the Zhou Dynasty defeated the barbarians, and the main dish was roasted soft-shelled turtle and raw carp fillet. The Book of Songs. Lesser. "June" records this incident: "Drink the friends of the emperor, the turtle and the carp", and the "carp" is the raw carp. The idiom is popular, that is, it is talking about fish belly. It's a pity that some people who forget about the dictionary don't know this. ”

Sun Lin was stunned, it was obvious that Tang Changyuan had a strong hatred for Tang Ruihan in his words, what was going on?

Tang Ruihan stroked his chest in embarrassment and sighed, "Changyuan, why bother. ”

Tang Changyuan said hatefully: "Today is my little friend's banquet guest, I won't worry about you, wait for you to roll away for me, don't affect Lao Tzu's mood of drinking." ”

After speaking, he directly took Yu Haibo and others to chat with Liang Hongda.

The old man was in northern Hubei and stayed in Changyang, and he knew the origin of Qingjiang fish.

The topic of conversation was also how to domesticate wild fish and breed them in captivity.

Sun Lin was very interested in this topic, because he had always remembered the matter of Qingjiang fish, and in the memory of the previous life, someone in Changyang had already begun to domesticate wild fish and cultivate various new species. By 2005, Changyang was able to export 2 million kilograms of Qingjiang fish to Japan and South Korea every year, and these Qingjiang fish are basically high-grade sashimi in Japan and South Korea.

There was once a Japanese merchant who came to Changyang to investigate, and on the spot he fished out the turtle in the Qingjiang fish from the river and ate it raw, and he cried when he ate it, saying that it would cost too much money to eat such a good fish in Japan.

In later generations, there were too many Japanese restaurants in our country, and as a result, we ate sashimi such as inferior salmon and tuna.

This is a great irony.

Sun Lin even thought that the sailors who spread the news on the Internet that freshwater fish could not be used to make sashimi should be businessmen from Japan and South Korea.

In addition to Qingjiang fish, there are several places in China where the water quality is very good, and the fish produced are suitable for export, such as Qiandao Lake and Danjiangkou.

Every year, a large number of high-quality freshwater fish are exported to Japan, South Korea, Europe and the United States, but they can't eat it in their own Japanese restaurants, which is also sad.

In later generations, a large number of grilled fish chain brands were later indiscriminate, and the ones used were not Qingjiang fish at all, but cheap fish species based on catfish.

What is really used for barbecue is the spotted forktail catfish, one of the five major species of Qingjiang fish, which looks a bit like a catfish, but the tail is forked, and the whole thing still looks different.

Thinking about it, these black-hearted vendors let diners eat catfish, and it's really helpless.