"Didn't the boss just say that everyone can eat this dish together? We're carrying out the boss's instructions, Xiaoyu, what are you doing with a broken face? ”

"Oops! It occurred to me that there was something waiting for me in the kitchen...... Xiaoyu, I won't tell you more, I'll go back to the kitchen first! ”

"Wait for me, wait for me, wait for me! I'm still fine! My prawns soaked like they needed to change the water, and I almost forgot about it! ”

"I'm only halfway through the processing of my pork belly, so I have to go back and clean up ......."

“……”

After only a few words, the chefs who were originally gathered around rushed back to the kitchen, leaving Yu Kangning alone in the lounge. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

Fu Yonghan, who was cooking squirrel fish in the kitchen, knew what was going on when she saw that there were so many fewer people in the kitchen, but she didn't meddle, but let them make trouble casually.

Such a scene also shows that Yu Kangning gets along well with the people in the kitchen, and everyone does not see him.

I didn't expect Yu Kangning to be young, and this popularity is not bad.

It's worth cultivating.

The corners of Fu Yonghan's mouth were crooked, and his hands kept handling a fat mandarin fish.

What she is cooking is another dish in the new dish of the Chinese New Year's Eve dinner, squirrel cinnamon fish.

Like the fried double crispy, the squirrel osmanthus fish is also a traditional famous dish, especially famous in the south of the Yangtze River, and has always been the top dish at major banquets, and its fame has even spread overseas.

Not only does this dish have a lot of flavor and taste, but the most amazing thing is that it also has a sound.

After the prepared squirrel-like mandarin fish is served on the table, the freshly baked steaming sauce is poured on it, and the squirrel mandarin fish immediately makes a "squeak" sound, which sounds like a real squirrel calling, making it difficult to distinguish the real from the fake.

In the past, when I was in the imperial dining room, most of the imperial chefs made this dish by frying it first and then adding ingredients to fire. However, Fu Yonghan didn't like to do this, and chose to pour the marinade directly after frying.

This practice of hers is also more common in modern times.

It can be seen that she is not the only cook who is a smart person, and there will always be people who think of new ways to make a dish more delicious.

Moreover, the squirrel mandarin fish poured out with marinade is more realistic in shape, and the taste is sweet and sour, which is a delicacy suitable for all ages.

The quality of this dish is not low, and one of the major problems is the handling of the ingredients.

Mandarin fish, also known as crowfish, is one of the four famous freshwater fish I have ever had. Its meat is delicate, with fewer spines and more meat, and it is delicious, which is really the best fish product. There are even historical celebrities who have written poems to praise it, which shows its extraordinary.

When making squirrel mandarin fish, the mandarin fish should first be scaled and gills, disemboweled, and then cleaned.

After removing the leather coat from the fish head and washing it, cut off the fish head, use a kitchen knife to cut it along the chin of the fish head, and use the back of the knife to flatten the spread fish head for later use.

The treatment of the fish body is even more complicated, and it is necessary to follow both sides of the backbone of the fish body, and use a knife to slice all the way from head to tail, and pay attention not to destroy the fish tail.

The backbone needs to be removed, the chest spines must be sliced off, and then the diamond-shaped knife lines will be pierced on the fish. These knife patterns become very three-dimensional when the mandarin fish is fried, giving the fish the shape of a squirrel.

When handling mandarin fish, care should also be taken not to damage the skin of the fish, let alone cut the belly of the fish. Fish itself is a fragile thing, and if the chef is not careful, it is easy for Jaang to break the fish, which will not only affect the beauty of the whole dish, but even affect the taste of the dish.

When frying fish, it is necessary to apply some starch to the fish, which can make the fish meat smoother and easier to shape. The process of frying fish is very difficult, and it is also the easiest process to destroy the body of the fish, so it is most important to be careful.

To make this dish, you must not only be careful, but also pay attention to the heat, if there is a slight difference, the whole dish will be wasted and wasted.

In addition to these, the sauce that is served on the fish at the end is also very important, and it completely determines the taste of the whole dish.

After counting them through, this dish is simply the key to not being careless, and it is simply not distracting.

It's such a difficult dish, but not many chefs can really master it.

This is the biggest reason why this dish, although very famous, is not common.

To be able to vote for this dish, netizens can be regarded as painstaking.

Fortunately, although Fu Yonghan has not made this dish for a long time, the craftsmanship is still there after all, and the finished product will naturally not be bad.

A squirrel osmanthus fish came out of the pot and was once again scrambled by everyone in the kitchen.

Yu Kangning wanted to hide out with the fish, but he was stunned but did not succeed, and finally only grabbed a piece of fish meat with difficulty, and even failed to look at the plate again.

Fu Yonghan looked at everyone's happy appearance and smiled.

She said that she was here to try the dishes today, but in fact, she was giving some benefits to the chefs in the store in disguise. It's just that such benefits can't be announced, otherwise, it won't be fun.

Fu Yonghan's fried double crispy and squirrel fish completely conquered all the chefs of Yongji Restaurant. They no longer hesitated to really include these two dishes in the menu of this year's Chinese New Year's Eve dinner, but seriously considered how to send these two dishes out in time on the night of the Chinese New Year's Eve.

Both dishes are hot dishes, and they are not only cooked but also eaten. If the delivery time is too long, the taste of the dishes will be much worse when the customers eat them.

The masters tried many ways, but they couldn't find the most suitable solution.

In the end, it was the people sent by the Ji family who solved the problem of Yongji Restaurant.

In order to reward Ji Xiulang, Fu Yonghan promised him a lot of delicious food.

On the thirtieth day of the Chinese New Year's Eve, the Chinese New Year's Eve meal set sent out by Yongji Restaurant received a lot of praise. Only twenty lucky people got a series of exaggerations in the new vegetable oil fried double crispy and squirrel cinnamon fish, but surprisingly, in the end, everyone unanimously rated the first dish of the Chinese New Year's Eve meal, it turned out to be the most ordinary leek box!

The leek box is a famous snack in northern China, and it is also a holiday food. Its ingredients are also very simple, just leeks and eggs.

Of course, if you want to make this leek box to the extreme, you should be more careful in the selection of leeks and eggs. There are many options for eggs alone, and the same goes for leeks.

The first crop of leeks in the spring is the most delicious to make a leek box.

It's a pity that it's winter, where can I find such fresh and tender leeks, I can only use the greenhouse to raise them.

But even so, the leek box in the Chinese New Year's Eve meal set of Yongji Restaurant, the leeks used in it, were also personally picked out by Fu Yonghan one by one, and the taste was not much worse than the spring leeks. (To be continued.) )