"Creamy fish cuts?" Tang Hai looked at the table and brought cream, "Yes, but you need to wait for a while." ”

Chinese are the best at eating, a small stove can be a baked potato shop, a small counter without fire can also be a cold skin shop, in Jackie Chan's movie "Fast Food Truck", a small car can be transformed into a fast food factory.

Tang Hai's three wheels are very small, and a cart of things is enough to cook dinner for up to 30 people, and on the first day of today, he didn't even dare to fill it up, but fortunately he brought cream......

As soon as he heard that Tang Hai could make fish and meat pieces, the old-fashioned and imposing old man took the little girl and sat down, it should be the grandfather and grandson.

When it comes to the taste of Mexicans, the first word that comes to Tang Hai's mind is: spicy.

Hot sauce, mustard, horseradish, and preferably even the soup is a little spicy.

Thirteen or fourteen-year-old white children have very good skin, and the little girl is estimated to be the first time to see Chinese cooking Mexican food, holding her chin and looking at it with interest, like a porcelain doll.

Tang Hai didn't pay too much attention, once he got into the cooking state, he would become very focused.

Sunfish, also known as American tilapia or Mexican tilapia.

China's tilapia is introduced from the Nile River in Africa, also known as African crucian carp, is a tropical fish, will die in pieces below 10 degrees, in southern China can be cultivated all year round, but in the north can only be cultivated for a few months, sprinkled in early summer, the mid-autumn must be fished.

In order to solve this problem, some places in the northern fishing industry have introduced American tilapia, a fish that looks very beautiful and resembles tilapia, but the biggest difference in appearance is the 'ear holes' behind the gills and the brighter color.

This fish tastes great, but unlike tilapia, it has a little spiny, so you have to be careful when cooking, especially if you are ordering for the elderly and children.

Tang Hai took out a piece of fish meat from a plate and put it on a clean cutting board.

There is a layer of salt on the fish!

The old man was a little surprised, was this to prevent spoilage or to marinate the meat? The chef at home doesn't have this process for making fish.

Tang Hai washed away the salt with a small water pipe and cut off a piece of fish meat of about 150 grams.

Then the thorns were removed with a few horizontal brushes with a small rake to remove the thorns.

Then the kitchen knife was served, and the two white blades danced quickly, and soon the pieces of fish and meat turned into delicate meat foam!

A real chef must have superb knife skills!

Turn on the frying pan!

Tang Hai poured the cream into the fish foam, and the ratio was about one to one.

Cream is also called 'white juice' in the West, which is a very good tonic, and at the same time meets the taste of many people in the West, like Chinese food does not use this, but there is a kind of 'fish nuggets' in the West, and even a lot of cream is added.

Stir well and knead into long strips, slightly thicker, 10 sticks.

Wrapped in bread powder, Tang Hai specially bought the bread that he thought had the highest taste and the most chewy to grind during the day, and the bread was better than the flour.

The best crust is actually the outermost layer of the pizza, but Tang Hai can't get it now.

The oil is already hot, and ten 'fish rolls' are put into the pan.

Tang Hai saw every step in the old man's eyes, the quality of the fish was good, and he noticed it when Tang Hai pressed his finger just now. Tang Hai's knife skills can also be used, such a fast knife, the meat fragrance has not dissipated and the process has been completed. But nothing else can be seen, just looking at the craftsmanship should reach the level of a chef.

Soon, the aroma of fried fish came out, and golden pieces of fish floated in the oil pan.

Tang Hai took out a white porcelain plate, and the bowl noodles were black to refer to the 'black plate', the most expensive plate.

Take out the fish roll and drain it, pile it up into a tower shape according to the structure of 4321, and put the golden fish pieces on the white porcelain plate, which makes people move their index fingers at a glance, and the American girl who eats fried noodles also stopped looking at it, and there seemed to be a few more onlookers on the sidelines.

Tang Hai took out a bottle of chutney, squeezed it around, and then put two pairs of knives, although he ordered one plate, but there were two guests.

The things were placed in front of the grandfather and grandson, and the old man picked up the knife and fork, and everyone stared at him.

The knife slowly cuts open, and the white juice and fish sauce flow out, and a magical aroma fills the air.

The old man forked half of the piece with his fork, put it in his mouth, and bit it.

His eyes widened for a moment!

Tang Hai grinned, this is the expression! Tang Hai's favorite thing to see is this kind of surprise and unbelievable expression when others eat the dishes they cook!

The old man ate the fish after two bites.

And then the other half......

The little girl finally couldn't help it, and quickly picked up the knife and fork and joined the 'battlefield'!

Tang Hai smiled and cleaned up the kitchenware, the kitchenware of top chefs must be kept clean at all times, especially in the United States, and it is open-air eating, and no one will come if it is not clean.

The grandfather and grandson ate so sweetly, as he expected.

As a top chef, he deeply knows that the taste of dishes is 'three points based on craftsmanship, seven points depends on ingredients', and sunfish is the wild fish he catches, not only does not cost the ingredients, but the quality is also first-class.

And he has a unique trick of making fish, which is to smear a layer of fine salt on the fish!

It's not pickling, it's about absorbing excess water, and even if you only absorb 3% of it, the taste will change dramatically and become more delicious!

After cleaning up the kitchen utensils, Tang Hai put a small plate in the steamer and turned on the fire.

It is estimated that it is the first time for the grandfather and grandson to eat so quickly, and they are still a little unsatisfied until they finish eating.

"Young man, have you been to Mexico? It's been a long time since I've eaten such an authentic Mexican fish. The old gentleman's mouth shimmered with oil, and there was a sense of remembrance in his eyes.

"I've been there, and I love the cacti there, and I love the 'indomitable will' of Mexico." Tang Hai said with a smile.

The old gentleman was obviously very happy, he just asked casually, who would have thought that Tang Hai had really been there!

The old gentleman was about to say something more, when Tang Hai took out a plate of dishes on an orange plate from the steamer, walked out and put it in front of the old gentleman and the little girl.

"What is this?"

"For you, we Chinese eat fish and this in many places for the New Year. Although the fish pieces are fluffy and easy to digest, it is not good to eat only fried food at night. You can also try the food of my hometown. Tang Hai said with a smile.

This plate served by Tang Hai is steamed dumplings!

Tang Hai's favorite food when he was a child was the leek and pork dumplings made by his mother, which was the taste of home for him!

Seeing that the old gentleman was obviously homesick, somehow, he wanted to recommend Chinese food to the other party.

"Dumplings, I've eaten them." The little girl said suddenly.

Seeing Tang Hai looking at herself, she nodded seriously: "I have eaten it in a Chinese restaurant, and it tastes great." ”

The old gentleman had already pierced the dumplings with a fork.

Put it in your mouth.

Take a gentle bite.

After the earthy flavor of the dough, the aroma of leek pork explodes on the taste buds!

After the old gentleman was shocked, he closed his eyes and chewed seriously!

That's right, chew on!

Tang Haibao's pork is not meat foam, but diced meat, which can better lock in the taste of meat and make the dumplings chewy, which is also one of his secrets!

……