When the shopkeeper heard that Yang Huairen wanted to cook and eat by himself, he felt funny in his heart. Pen, fun, and www.biquge.info

Although this inn is not a serious inn, there are many guests who have come and gone over the years, even if the food in the inn is difficult to swallow, others are just making do to fill their stomachs, how can there be a person like him who has to cook in other people's places himself?

There is no precedent for this kind of thing, and the shopkeeper smiled helplessly, so he had to invite the shopkeeper.

The bearded shopkeeper also thinks it's funny, this is going to change the restaurant in the city, Yang Huairen's request is to smash people's signboards, and it's strange that the chef in the store is not in a hurry with you.

But this inn is not a serious inn business, the cook is also randomly found, I don't care much about this request, and the bearded shopkeeper is not particularly angry, I feel that tomorrow you will be a dead man, and meeting your requirements can be regarded as accumulating virtue and doing good.

The shopkeeper led Yang Huairen to the back kitchen in the courtyard, which was very simple, no better than the kitchen in ordinary people's homes, except for two stoves and a desk, the rest of the place was messy.

Yang Huairen first reasoned a little, only saw a few lake fish of various colors in a large wooden basin on the side, and a salt shaker next to the stove, but he didn't see other seasonings, so he had to ask the cook who was standing at the door and watching his inn: "Dare to ask the two of you where are the spices in this kitchen?" ”

The cook stood with his hands forked, did not move, and raised his head to signal the top of Yang Huairen's head.

Yang Huairen looked up and saw that there were several ropes hanging on the beams of the house, and several bamboo baskets hanging under the ropes, and in the bamboo baskets were some dried vegetables and a few common seasonings.

The ingredients are less, but there is vinegar and sugar, and Yang Huairen feels that it is just enough to make a sweet and sour fish.

He took out his special kitchen knife from his waist, rolled up his sleeves, and grabbed a fresh grass carp weighing six or seven catties from the cold water of the wooden basin.

The fish fell on the chopping board, Yang Huairen held the head of the fish with his left hand, and skillfully scaled the fish with his right hand.

In the blink of an eye, after "rubbing" dozens of times, one side of the grass carp had been hung clean, which made the cook and Xiao Er, who were watching behind him, widen their eyes in surprise.

After scraping the scales and fins on both sides, and throwing away the belly of the fish, the knife smoothly rotated along the belly arm of the fish, and the fish internal organs were cleaned.

Yang Huairen cleaned the processed grass carp, cleaned the cutting board again, and began to process the fish meat again.

He first laid the grass carp flat, chopped the head of the fish from the gill bone part of the fish and put it aside, and then cut the fish from the midline of the back of the fish and cut it flat along the bone spurs.

When the blade of the knife cuts into the backbone of the fish, gently lift the tip of the knife upwards to completely separate the backbone and the flesh, and then cut the knife in the same way from the other side, and the two large pieces of fish are completely separated from the bones.

Opened the two pieces of fish meat and cut the fish backbone from the tail of the fish, this wonderful knife work made the cook and Xiao Er dumbfounded, the fish bone taken off that side was intact, the fish backbone was very clean, there was no trace of fish meat, and there was only a thin layer of fish meat on the large row of spines, and the surface was also very smooth.

The bones and head of the fish were put aside first, and Yang Huairen put the two pieces of fish flesh and skin that were only connected to the tail of the fish and laid them flat on the cutting board.

First smooth the texture of the fish meat with your hands, and then cut the knife horizontally from the tail of the fish, the plane of the knife and the fish meat is almost 30 degrees angled cut in, just cut the fish skin when the knife is closed, the fish meat is completely separated, and the fish skin is not damaged.

Yang Huairen every half an inch, then a knife, until the two pieces of fish meat are finished, he smoothed again, the subtlety of the knife is that the fish has been slipped into an oblique slice connected to the fish skin, but after the re-smoothing, it is exactly the same as when there was no knife.

This is not over, the kitchen knife in Yang Huairen's hand stood up diagonally, and he lowered the knife vertically in the direction of the flattening, this time not cutting, but cutting with the tip of the knife, and the direction of the knife this time was exactly right angle to the previous one, with an interval of only a quarter of an inch.

When all the processing was completed, when Yang Huairen lifted the two pieces of fish with the tail of the fish, the fish meat naturally drooped due to gravity, and the fish flesh bloomed like petals, and the posture was beautiful.

At this time, pour green onion and ginger water with a little salt on the fish to marinate for a while, and you can rub it slightly with your hands to achieve the purpose of removing the fish.

Yang Huairen prepared a large plate, scooped two large spoons of cornstarch on the plate, and then pounced on the fish, the fish meat was covered with water, and soon it was covered with a layer of puffs, checked it a little, and then grabbed the cornstarch with his hands and sprinkled it evenly in the uneven place, and he was satisfied with putting the fish fillet aside for later use.

When the oil temperature is nine ripe, he holds the tail of the fish to let the skin of the fish in the inside, and the meat of the fish outside, and then constantly pours hot oil on the fish with a frying spoon.

When the fish is fried in hot oil until it is golden brown, it is ready to go. Pour out the hot oil from the pan, leaving only a little oil at the bottom of the pan, and then boil the sugar.

According to the weight of the fish, add three tablespoons of icing, the large stove can not change the low heat, you can put the pot on the edge of the stove, let half of the pot heat, the same can achieve the purpose of low heat.

Stir the spoon constantly, let the frosting slowly melt in the oil, and then thicken, when the color is browned, add rice vinegar and a little white wine that is almost the same weight as the frosting and continue to stir, when the sugar juice is sticky.

Arrange the fried fish on a plate, then pour the sweet and sour sauce evenly with a small spoon, and a sweet and sour squirrel fish is ready.

Sweet and sour fish is a representative dish of Shandong cuisine, and the popularity of icing in the Northern Song Dynasty allowed Qilu's chefs to develop this sweet and sour taste of fish protein, and gradually entered the menus of major restaurants.

Later, this dish was later spread by merchants who walked by boat to the Jiangnan regions that also loved food, and the people of Jiangnan had a special preference for this sweet and sour taste than people from other places.

However, these Jiangnan chefs pursued perfection in the exquisite appearance and refinement of the dishes, and in the Ming Dynasty, with their superb knife skills, the processing of the fish meat was further improved, so that the appearance of the finished dish resembled a squirrel and was named squirrel fish, and the squirrel fish also became one of the representative dishes of Huaiyang cuisine.

In terms of squirrel fish, all kinds of common freshwater fish can be used, but the best ingredient is the large yellow croaker of seafood.

Under the existing conditions, although Yang Huairen can show his superb knife work to the fullest, because of the shortage of ingredients, he can only choose to use the simplest method.

In addition, this dish can be made with different flavors by adding a variety of fresh vegetables to the sauce or using different spices in the process of marinating the fish.

With a smile on his face, Yang Huairen brought a plate of delicious food out of the kitchen in the stupid expressions of the two audience members.