The flames in the kitchen rose, and the noisy sound kept coming out, and as Ma Minglei's voice fell, the little brother who played the lotus turned around, looked at the two obviously slightly larger horsemouth fish on it, and when he took it down, he also took the rest of the side dishes down. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

"It's a mouthful of pastry."

An orthodox Dongjiang local dish, the so-called pasted dumpling, is the product of cornmeal, mixed with a little high-gluten flour and soybean flour, added with an appropriate amount of fermented water, beaten into corn dough, after a short fermentation, heated by an iron pot, so that it solidifies and matures.

As a coastal area, the Dongjiang River has countless products along the coast, and among them, there are many kinds of delicious and cheap small seafood, which has created a seafood dish, and there are also many family-style dishes like paste-pasted dumplings.

Ma Minglei, who is famous for cooking seafood products, especially fish, after cleaning the wok, his eyes fell on the side dishes on the cooking table, and when he looked at this pasted paste, he seemed to see the scene of his apprentice.

Strictly speaking, there is no distinction between the main and auxiliary ingredients, except for the two slightly larger horsemouth fish, all kinds of small trash fish and small shrimp, as well as seafood such as fish roe are mixed together, and after careful cleaning and selection of the water platform, they are selected as the main ingredient of this dish.

After the wok was put on the wok, after injecting a large amount of clear oil, the little chef who watched the lotus skillfully shook a layer of starch from the small trash fish in the colander and put it into the pot that had been heated.

The cooking of small fish and shrimp is very critical, if it is not well mastered, the heat of frying is light, and when it is boiled in the pot, it may rot, thus becoming fish sauce, but if it is fried too dry, it will make the meat dry, which greatly affects its taste.

As the oil bubbles in the pot quietly became smaller, Ma Minglei reached out and picked up the colander, and caught all the small fish and shrimp in it, fished them all out, and put them aside for later use.

"Small pot."

After everything is fried, Ma Minglei turned around, picked up a small stew pot on the cooking table, put it on the stove, cleaned up, injected a little base oil, and fried it with large ingredients to make it burnt, and then, put in the dried chili pepper and green onions, ginger and garlic to stir-fry, add a little noodle sauce, stir with the aroma, put all the fried small seafood into the pot, cook in edible vinegar and cooking wine, with the sound of snorting when it came out, a slightly acidic heat overflowed, and it also spread out suddenly.

"There will be a slight fishy smell in the small seafood, use the chili pepper to fry the fragrance first, and then put the small fish into the pot, vinegar and cooking wine are cooked one after another, and the heat generated will penetrate the small seafood at the first time, so that the fishy smell in it is completely suppressed... It's ingenious. ”

Wang Ming on the side nodded silently, for the main ingredient in advance, directly use vinegar to remove the fishy method has a novelty, the art of cooking is like this, often a sequence or cooking techniques are different, the same raw materials and seasonings, the taste of the cooked dish will also have a certain degree of deviation.

After the initial deodorization with vinegar and cooking wine, Ma Minglei added a small amount of water, edible salt, a little sugar, pepper and tofu, and then dripped in a little white wine, and the soup in the pot was just over the raw materials.

Without the slightest pause, Ma Minglei turned around, took the yellow, orange and orange cornmeal, and after quickly cleaning his hands, he slapped the cornmeal with both hands to make it into a silver silk roll-sized dumpling, pasted around the edge of the pot, and then turned down the flame and covered it with a small wooden lid.

And after the second brother Ma Minglei covered the lid of the pasted dumplings, Duan Na salvaged the pork belly in the pot at the position of the head fire, rinsed it with clean water, and put it aside for later use.

After the wok is quickly cleaned up, add a little water and oil, and then, put in the sugar, with the small fire rising, the white sugar in the pot melts quickly, constantly bubbling small bubbles, at the same time, a burnt taste of fried sugar, gradually spread, Duan Na fried sugar technique is very unique, the general chef will be in order to heat the sugar water evenly and keep stirring, but he is different, after a small area of sugar melting, it is no longer stirred, but in the sugar just has a burnt state, Put the pork belly directly into the pot, then add a little clear oil and stir-fry over high heat.

"Sure enough, they are all veterans, stir-fry over high heat, and the sugar will be integrated into the meat layer to the greatest extent during the stir-frying process, and the part hanging on the skin is gradually baked into colored caramel in the process of stir-frying over high heat, so as to color the stew in the pot."

The corners of Wang Ming's mouth outlined a hint of a smile, and when he secretly said in his heart, he had a secret compliment, and it was the first time he saw a few people shoot, first the knife skills of the fourth brother and the fifth brother, without using the three-way knife technique, it was already very rare to be able to practice the knife skills to this extent, and then the second brother and the third brother This unique cooking technique, it seems simple, but one step is different, and the quality of the dishes has been different.

Sure enough, as the heat stir-fried, the caramel was slightly covered with a hint of sweetness, and the small stew in the pot was also wrapped in a layer of soy sauce, which looked oily and sweet.

Under the stir-fry again, Duan Na picked up the wok, and then, when he turned around, poured all the small stews in the pot into the small iron pot on the cooking table, added a small amount of cinnamon, noodle sauce, edible salt, chicken essence and pepper, turned around and quickly cleaned the wok, and at the same time, he also put the small iron pot on the small stove on the side, and poured an appropriate amount of water, so that it had just submerged under the small stew, and the wooden lid was also covered.

Time passed, in the kitchen, mixed with the double fragrance of pasting a mouthful of fresh and fried sugar stew, not only Wang Ming was watching, but the eyes of the two wok masters on the side also had brilliance, for these two ordinary home-cooked dishes, they were no strangers, but with the difference in the steps of the two, the taste that permeated at the moment was also very different from the two of them.

The mixed aroma lingered on the tip of their noses, causing the two of them to take a deep breath, and their minds kept flashing back to the way they had just cooked the dishes.

The position of the No. 2 wok, Ma Minglei silently calculated the time, smelled the fragrance wafting out of the pot, and when he took a light breath, he turned around, took the small iron pot on the stove, and put it on the cooking table.

"Let's go."

Ma Minglei's voice fell, and the little brother who played the lotus was slightly stunned, and then, the wooden cover on it was removed, and in the heat rising, a rich fragrance mixed out, including the fragrance of small fish and shrimp and fish roe, as well as the aroma of gluttony.

When the heat dissipates most of the time, a few people next to him looked at it, in the iron pot, the light yellow soup has been thick, and the small fish and shrimp in it are neatly dense, when pushed together, they are separated by two horsemouths, and the two sides of the horsemouth fish are occupied by the golden small fish roe ball, and the slightly thick light yellow fish juice is wrapped in the aroma, and around the small iron pot, a circle of yellow-orange-orange corn dumplings are tightly attached to the edge of the pot, and with the heat rising, there is also a fragrance overflowing.

"The heat is so natural that I haven't even lifted the lid of the pot, and I can accurately judge the situation of the soup just by virtue of the taste and experience, which is amazing."

Next to the No. 2 wok, the wok master had admiration on his face, nodded and said, looking at Ma Minglei's gaze, there was a hint of heat.

Looking at the pasted dumplings that were brought out, Ma Minglei turned off the flames and looked at the small stew with hot steam in Duan Na's pot with a calm face.

At the mouth of the dish, there began to be a list to enter, one by one side dishes were quickly matched on the pier, placed on the cooking table, the little brother who played the lotus quickly took it down, the general hung the paste, the flame rose on the wok, and gradually entered the busy.

The position of the No. 2 wok, it seems that there is a psychology of comparison, Ma Minglei's cooking technique is unique, almost a dish comes out, the color and fragrance will be vividly displayed, looking at the wok master on the side is also breathtaking.

A large number of diners began to pour in the hall, and the title of the overall champion of the cooking competition alone, after Lin Xi's large number of flyers, more and more diners also knew about the existence of the crab sky and crab land, and began to flock in large numbers.

And when the crab is full of diners and even queues up to start waiting, there is also a restaurant here on another main road not far from the crab and crab, which is only less than 500 meters away from the crab and the crab land, the area is more huge, and the interior and exterior decoration are also quite luxurious, the periphery of the second and third floors is covered with a large number of light blue glass, and the glass headlights in it reflect the light like day, showing luxury, and here, it is also a seafood as the main catering portal, and it is also near the Meijiang community. One of the most luxurious and high-end seafood restaurants - Meijiang Bay.

At this time, outside the gate of Meijiang Bay, Fang resolutely frowned, stood at the intersection of the road, and raised his eyes to look at the crab sky and crab land not far ahead.

"Just two days after opening, it has invisibly attracted a large number of diners in my Meijiang Bay. What exactly is the origin? ”

Fang resolutely frowned, and once again took a deep look at the small second floor where the crab sky and crab land were located, and when his gaze was withdrawn, he shook his head gently, and then fell on the little waiter who followed on the side.

"Go to the back kitchen to find a fresh face, change into casual clothes, and go to Crab Land to buy a few specialties and come back." (To be continued.) )