After the person left, Sikong Yao looked at the basket curiously again, and asked a few staff members: "Big brother, what is the origin of that fish, and why did it move?" ”

A staff member had nothing to do, but he didn't care about chatting with Sikong Yao, so he told her: "This is called sweet and sour live fish." ”

Sikong Yao smiled awkwardly, from the color and aroma, she could also guess that it was a sweet and sour fish, but what she wanted to know was why the fish was still alive.

"Is this fish dead or alive?" Sikong Yao asked again.

The staff smiled and said, "Of course it's dead, you can eat live fish?" Rather than sashimi, this sweet and sour live fish is an evolution of the traditional dish of sweet and sour carp, which is extremely tender and delicious, and has a sweet and sour taste. The uniqueness lies in the fact that after the meal is served, the diners share the body of the fish, and the head of the fish can still move its gills and open its mouth. In the Qing Dynasty, in order to cater to the extravagance and decadence of high-ranking officials and dignitaries, and the psychology of hunting for wealth in their diet, individual chefs successively developed some dishes with cruel cooking methods to show off their cooking skills and sensationalize the public, and the appearance of sweet and sour live fish was a big blow to this extravagant atmosphere. ”

Sikong Yao nodded, and asked again: "Why can the fish still move when it is dead?" ”

The staff explained: "The uniqueness of this dish is that it can tempt people's appetite, and the main thing is that the fish does not remove the gills, you know?" ”

Fish breathe with their gills, which Sikong Yao understands, but still hasn't figured it out.

Seeing Sikong Yao's confused face, the staff went to the street: "Wrap your cheeks in a wet towel and keep them moist." In this way, even after the fish is cooked, the gills can still breathe normally in the short term. ”

"I see." Sikong Yao suddenly realized, he didn't expect that there was so much knowledge in cooking.

"Sweet and sour carp" is a classic dish of Shandong cuisine and a traditional famous dish of Jinan, Shandong. Jinan is bordered by the Yellow River in the north, and the Yellow River carp is not only fat and delicious, but also has delicate meat. Moreover, the golden scales and red tail are cute, and it is a delicacy at the banquet. "Jinan Mansion Chronicles" has long been recorded as "the carp of the Yellow River, the crab of Nanyang, and into the recipe". It is said that "sweet and sour carp" first began in Luokou Town, an important town on the Yellow River.

The meat of the Yellow River carp is pure, tender and fatty. People love to eat. As early as thousands of years ago, it was recorded in the "Book of Songs": If you don't eat its fish, you will be the carp of the river.

This shows that as early as more than 3,000 years ago, the Yellow River carp has become a popular food. Shanxi is bordered by the Yellow River. It has its own unique conditions for eating carp. Therefore, Shanxi was transcribed as vinegar township. It is rich in all kinds of famous vinegar, and it also produces the sweet and sour carp, which is a beautiful local flavor, and is known as a famous dish of Sanjin.

The main point of this sweet and sour live fish. It is just "three fast and one fine".

First, the processing is fast, whether it is scaled, disemboweled, or visceral, the cutting knives on both sides of the fish must be quickly and cleanly.

Second, the cooking is fast, and the paste, frying, and cooking must be agile and coordinated.

The third is to serve the food quickly, that is, the food is served quickly, which requires skilled knife skills and superb cooking skills. Eating fish alive is cooked by sweet and sour method, the live fish is evenly dipped and quickly fried in hot oil until cooked; At the same time, mix the sweet and sour sauce, pour it on the fish or pour the sweet and sour sauce on the table.

The carp meat itself is extremely tender and delicious, and the taste is sweet and sour. If someone toasts to the fish, when the wine is poured into the fish's mouth, its gills move faster, the fish's mouth opens larger, this is called "eating fish alive", it is really interesting, it makes people applaud.

The most testing of this sweet and sour live fish is that the carp does not have gills removed, and if it is not handled properly, it will retain a very strong earthy flavor, so special treatment is required.

Therefore, it should be noted that there is a white tendon on both sides of the carp's belly that is the same as a thin line, which can remove the fishy smell, but it is not easy to find this white tendon.

First of all, you should cut a small incision in the place where the gills of the carp are leaned, and the white tendons will be revealed, and you can pull them off with tweezers, and you can pull them off with gentle force, but if you are not careful, the gills will be punctured, and not only the beauty is completely absent, but the fishy smell cannot be removed, so the chef's knife work is also very exquisite.

I didn't expect that there would be such a talented person in the inner courtyard, Sikong Yao couldn't help but secretly admire, looking at the back of the man who was far away, there was indescribable excitement in his heart, I don't know what kind of ranking he can get in the cuisine with such a level?

After going around the restaurant, Sikong Yao went back to the dormitory to rest, preparing for cooking training early tomorrow morning.

After waking up, the cyan Pegasus arranged breakfast for all the new students so that they could save time for training, and in order to allow these new members to have the energy to cope with the heavy training, Dai Zangqing also spent a lot of money to prepare Cantonese morning tea for them.

Cantonese people like to drink tea, especially going to teahouses for morning tea. As early as the Tongzhi and Guangxu years of the Qing Dynasty, there was a "Erli Pavilion" to sell morning tea. There are three markets of morning tea, afternoon tea and night tea in the tea houses in Guangdong, and the most people drink morning tea. The morning market at the teahouse opens around 4 a.m. The tea guests sat down, and the waiters came to ask the tea guests to order tea and pastries, and the cheap ones were called "one cup and two pieces", one cup referred to tea, and two pieces referred to dim sum. In addition to the dry steamed water chestnut cake and glutinous rice chicken that Cantonese people love to eat, Western pastries have also been added in recent years.

There are many famous teahouses in Guangzhou, such as: Tao Tao Ju, Chengzhu Building, Lianxiang Building, Huiru Building, Xiangzhen Building, Tairu Building, etc., all of which are century-old teahouses in Guangzhou. The tea houses, tea houses, and tea rooms that were once known as the "Erli Pavilion" were all over the streets and alleys of Yangcheng earlier. Among them, Tao Tao Ju has a history of nearly 100 years, one of the oldest teahouses in Guangzhou, Kang Youwei, the leader of the reform and reform in the late Qing Dynasty, when he lectured in Guangzhou, he often came to Tao Tao Ju, and inscribed the three words "Tao Tao Ju".

With a unique layout, it is famous for its Chinese cakes and tea noodles and dishes, and enjoys a high reputation among overseas Chinese in Southeast Asia. The teahouse is very particular about making tea, a small stove made of red clay, burning black olive core to make charcoal, the tile tea pot is boiling Jiulong spring water, the cup is filled with the tea leaves of the guests' choice, and there are special people waiting.

Of course, Dai Zangqing will not arrange people to serve these new members, but the delicious breakfast is indeed indispensable, such as barbecued pork buns, rice rolls, thin-skinned shrimp dumplings, dry steamed siu mai, steamed pork ribs, shrimp and vegetable dumplings, custard buns, mara cakes, ginger milk, radish cakes, etc., all kinds of tea, soy milk and juice are also too numerous to mention.

Barbecued pork buns are one of the most representative dim sum in Guangdong, one of the four kings of Cantonese morning tea, this kind of barbecued pork is cut into small pieces, seasoned with oyster sauce and other seasonings to become fillings, wrapped in flour on the outside, and steamed in a steamer, which naturally caused quite a stir.

A barbecued pork bun is generally about five centimeters in diameter, and a cage is usually three or four. A good barbecued pork bun is filled with moderately fat and thin barbecued pork, and the foreskin is just soft and smooth after steaming, and it cracks slightly to reveal the barbecued pork filling, oozing out a burst of barbecued pork aroma.

The skin color is snow-white, the bread noodles are smiling but not revealing the filling, the filling is smooth and juicy, sweet and salty, the taste is delicious, one bite down, the fresh barbecued pork flavor melts in the mouth along with the soup, which makes people want to stop.

The second is the dry steamed siu mai, because he has eaten it yesterday, so Sikong Yao is not interested in it, but the next shrimp dumplings are really shocking.

Shrimp dumplings are a famous Han snack in Guangdong Province, which belongs to the Cantonese cuisine, which originated from the tea house near the Heyong Market on the outskirts of Guangzhou. Fish and shrimp are abundant in those places, and the tea master then pairs pork and bamboo shoots with meat filling.

At that time, the skin of the shrimp dumplings was made of sticky rice flour, which had a thick skin, but because of the delicious taste of the shrimp, it quickly spread. The tea house in the city introduced shrimp dumplings, which were improved to be filled with one or two shrimps wrapped in a layer of clear dough, and the size of the shrimp was limited to one bite.

Sikong Yao lifted a half-moon-shaped shrimp dumpling, counted carefully, there are a total of twelve folds on the spider's belly, through the crystal-like white dumpling skin, you can see that the filling wrapped in it has shrimp, meat, bamboo shoots, etc., you don't need to taste it to know that this shrimp dumpling must be delicious and smooth, delicious and delicious, one bite of shrimp dumplings, the mouth is full of unspeakable happiness, enough to wake up the human body in the early morning is not yet active.

And the last taste of the Four Heavenly Kings of morning tea is even more critical to Sikong Yao, not because of anything else, just because these four refreshments turned out to be egg tarts!

Puff pastry hibiscus snow clams, which is a new style of dim sum that combines Western food practices with Cantonese dim sum practices, looks very good, the puff pastry is soft, and after opening the puff pastry, a coconut fragrance wafts out with light smoke. With a spoon, the transparent snow clams faintly emerge in the white soup. Looking at the color and smelling the fragrance, I was already salivating before I even ate it.

After boiling with cream and coconut milk, adding snow clams, and then adding a layer of puff pastry on top to bake, it seems to be quite light, but to ensure that the puff pastry does not collapse, the table is crispy, and the snow clams are sweet and fragrant.

This egg tart abandons the commonly used egg yolk, and uses a lighter egg white, and is more bold to use ginger juice on the egg tart.

The fusion of Chinese and Western pastries, revealing the creativity in Cantonese morning tea, deeply moved Sikong Yao, food has no borders, this sentence is really not false at all.

Sikong Yao ate another egg tart, because she knew that the challenge she had to face today, and the physical strength consumed in it, I am afraid that eating fifty egg tarts would not be able to make up for it, because what was waiting for her would be a mountain of cream.

Although she was mentally prepared, she was still stunned when Sikong Yao received the raw materials, that is, fifty catties of whipping cream, and a full hundred boxes of whipping cream. (To be continued......)