Liu Jiming was surprised that Chen Er was able to learn so many Su dishes.

Moreover, Chen'er's grade does not look very big.

So Liu Jiming was a little skeptical of his previous inference. If Chen Er was really self-taught, how could he have learned so many dishes in such a short period of time? And watching the video of Chen Er's cooking, he may know more than one cuisine.

This is a somewhat frightening thing, and there are not many people in the world who have such a terrible learning ability. Even if Chen Er started learning to cook at a young age, the speed of learning is very amazing.

Liu Jiming deduced at this time that there must be another master behind Chen Er, otherwise all this would be very difficult to explain.

Then it's time for Chen Er to study.

The first thing to learn is the squirrel fish, which is also called squirrel mandarin fish. The dish got its name from the fact that it resembles a squirrel. It is a traditional famous dish in Su cuisine, and it is also one of the signature dishes of Su cuisine.

In the Qing Dynasty, there is a record of a similar practice: "Take the belly of tuna, remove the bones, drag the egg yolk and fry the yellow, and make a squirrel style." Oil, soy sauce burned. ”

Shark fish, that is, mandarin fish, also called shark fish, southerners call it osmanthus fish, take the meaning of toad palace folding. That's why this dish has two names.

The first difficulty in the practice of squirrel osmanthus lies in how to deal with the osmanthus fish.

The scales and internal organs of the fish are first removed, and after cleaning, the chef uses a knife to cut out a beautiful diamond-shaped knife pattern on the fish, so that after the fish is cooked, it can form a beautiful pattern. Add to the aesthetics of the dish.

First of all, use a knife to slice the fish against the bone, then turn the cinnamon fish, then slice another piece of fish, and then slice off the thorny fish meat in the belly of the fish.

The next step is the key step to test the knife work, the two pieces of fish meat cut on the osmanthus fish, the skin is down on the fish meat first straight first, and then obliquely, deep to the fish skin into a diamond-shaped knife pattern.

After it is done, the fish is cut.

It was not the first time that Chen Er had sat on such meticulous knife work, but when he had just cut the fish, he was really engrossed and did not dare to slack off in the slightest.

He took out a small bowl, poured in cooking wine and salt, mixed evenly, and spread it on the sliced cinnamon fish. At this time, even the dressing needs to be extra careful, the cut cinnamon fish is very fragile, and if you are not careful, the fish will be lost.

After smearing all the sauce in the bowl, Chen Er dried his hands, took out a small bag of dried starch, and sprinkled it evenly on the cutting board.

Chen Er grabbed the tail of the fish with one hand, put it on the starch-sprinkled cutting board, and rolled it back and forth a few times roundly. After a while, the osmanthus fish was covered in starch.

A pot of hot oil boiled in the pot, Chen Er grabbed the tail of the osmanthus fish, carefully put the osmanthus into the oil pot, first fried the fish head, and then fried the body, and the whole process was firmly fixed with chopsticks.

Fry until golden brown before placing on a plate, fiddling with the head and tail so that they are slightly cocked.

At this time, the osmanthus fish is already very beautiful, and the fish flowers that have been cut by the knife have been set, showing a faint golden yellow, bubbling with oil and the crispy aroma of the fish.

You also need to stir-fry the sauce, and this dish is almost there.

Change to a clean iron pot and add a little oil, enough to fry a bowl of sauce.

When the oil is hot, first put the green onion and minced garlic to stir-fry until fragrant, then add the diced bamboo shoots, diced mushrooms, peas, shrimp, all stir-fried, add the boiled fish soup, tomato paste, a small spoon of white sugar, Shao wine, soy sauce and starch juice.

Continue stir-frying until the sauce turns a bright red sauce before turning off the heat.

At the same time, boil a spoonful of sesame oil in another pot, boil it until it is hot, and pour it on top of the cinnamon fish.

Just wait for a burst of oil smoke to rise, and the fish flowers on the cinnamon fish are more crispy and erect, and then pour all the sauce and soup in the pot into the bowl.

This squirrel fish is done.

Liu Jiming walked over and only smelled a faint sweet fragrance in the air.

He looked down at the dishes on his plate and nodded his head repeatedly.

"The characteristics of this squirrel fish are sweet and fresh, and the color is elegant. The knife work is delicate and delicate. ”

"You're doing a good job."

Chen Er accepted Master Liu Jiming's praise with a smile.

At this time, Liu Yunya, who was chatting with the fat aunt outside, walked in.

First, he sniffed the fragrance in the air vigorously for a long time before giving Chen Er a thumbs up.

"It's amazing, I've been learning this dish with my dad for a long time, and I haven't learned it yet!"

"You're good, you learned to do so well as soon as you came! I don't want anyone else to live! ”

Liu Jiming laughed and pointed at Chen Erdao, "He has a solid foundation and excellent learning ability, so don't compare with others, so as not to lose face." ”

Liu Yunya pursed her lips, "Yes, yes, from the contempt of the two top students...... I'm going to deliver food! ”

As he spoke, he picked up the plate of squirrel mandarin fish and walked towards the restaurant.

Leaving Chen Er and Liu Jiming laughing in place.

The squirrel Guiyu was sent away, and Chen Er was about to make the next dish.

Osmanthus is ripe lotus.

This dish is very interesting, and its name is not as freehand as the squirrel fish you just got. The name of the dish is very "simple", and it belongs to the kind of dish that can roughly know the ingredients and how to make it by looking at the name of the dish.

In a sense, Chen Er is very fond of the name of this dish.

The name of the dish is squirrel and osmanthus fish, and at first glance, I thought it was a dish made with squirrel and osmanthus fish.

The name of the dish is easy to guess. The main ingredients naturally don't need to be said, there must be osmanthus and lotus root slices, the production method, there is a word in the name of the dish. It refers to touching something hot with something cold to make it warm. Chen Er guessed that the method was probably to cook in a pot, cover the pot tightly, and let the food be fully heated, and the process must have taken a long time.

Osmanthus boiled ripe lotus root is a famous traditional flavor in Suzhou and one of the best seasonal spots in autumn. Suzhou's sugar lotus, in the Tang Dynasty has been famous in the country, Suzhou people take local materials, with Suzhou's special glutinous rice and autumn osmanthus flowers to make this delicacy, it tastes really good, and has since become one of the representatives of Su Dianli.

Speaking of this osmanthus stewed lotus, we have to talk about another flavor snack - sugar osmanthus.

Autumn is the season when osmanthus flowers are in full bloom, and osmanthus flowers are not only beautiful, but also delicious. There are countless delicacies made with osmanthus flowers. Among them, this sugar osmanthus is more unique, and its properties are similar to that of osmanthus nectar. They are all auxiliary raw materials used in traditional snack cakes and dim sum such as glutinous rice balls, gruel, moon cakes, sesame cakes, pastries, candied fruits, sweet soups, etc., to increase the aroma and taste of food.

It's just that the smell of osmanthus nectar will be more mellow, while the smell of sugar osmanthus will be more fresh.