The two dishes that came up before, Zhen Huizhi was still quite satisfied.

But he still said that the taste of the dish is impeccable, but if it is cost-effective, 98 yuan a plate of cabbage sum is also a sky-high price.

The price of five yuan a handful in the market can make two or three plates.

Coupled with condiments or something, the cost is at most three or four yuan.

Of course, the five-star standard environment and service of the Intercontinental Hotel, Zhen Hui will not think it is expensive.

But eating this kind of home-cooked meal, going to such a big hotel, is a little too much.

I saw Zhen Hui holding it to the camera and continued: "I really want to know how the soy sauce of this boiled cabbage heart is boiled, there is a hint of sweetness in the fresh and salty, and the slight seafood flavor, I suspect that it is boiled with shrimp heads, other spices or something, I can't taste it for the time being, I plan to go back and develop it next time, and if it is successful, I will do a tutorial for everyone to see." ”

As he was talking, the third dish that Zhen Hui ordered came up - "soft tuck crucian carp".

"Du" is a special way of cooking in Rongzhou.

Heat the oil, put the bean paste and fry until fragrant, then put the cut sauerkraut into the pot and fry it together, then add cooking wine and soy sauce to simmer for a while, and then add water.

After the soup base is boiled again, put the cooked crucian carp in and simmer.

This method is called "tuk".

Chicken, duck and fish, many dishes can be "tu", of course, the most popular is fish.

There are two ways of "tukyu", which are divided into two types: "soft tuk" and "dry tuk".

"Soft tuk" is actually very simple.

Marinate the fish with ginger, shallots and cooking wine for half an hour, stir-fry the seasonings, and then put the whole fish in and simmer.

Fish meat is easy to cook.

Ten minutes to cook.

After the fish is served, the soup becomes thicker as soon as it is thickened.

The thick soup is then poured over the fish and sprinkled with some green and white shallots, making it a very authentic "soft tuk" dish.

Another way to eat "tuk" dishes is "dry tuk".

"Dry tuk" has one more process than "soft tuk".

That is to first boil a pot of hot oil, make the fish with egg flour and cooking wine, green onion and ginger, and then fry the whole fish in a pan until golden brown.

The fish is very easy to cook, and after this operation, it is all ready to eat.

Because of the addition of egg yolk, its skin turns golden yellow.

From afar, you can smell a rich burnt aroma, which is the unique flavor of the fish protein after it comes into contact with the hot oil.

The next procedure is the same as "soft tuk".

After the soup is boiled, add the fried crucian carp, and it will be out of the pot after two minutes, and then it is thickened and drizzled, and then the green onion is also used to adjust the color and season.

Because of the sauce, the two dishes look almost identical.

Only by careful discernment can we see the difference.

The skin of the "soft tu" crucian carp is the original color and the flesh is slightly reddish, while the whole fish of the "dry tuk" crucian carp seems to have merged with the sauce.

Most of the citizens of Rongzhou love to eat the slightly heavier taste of "gandu".

The taste of "gandu" is relatively spicy, not because there are more chili peppers in the condiment, but because the skin is fried, it can better absorb the various flavors of the soup.

The spicy taste is naturally more than that of "soft tuk".

The public is delicious and spicy, so they naturally prefer the "soft" fish.

Among the freshwater fish, crucian carp is a relatively delicious fish.

The nutritional value is also very rich, many women who have given birth to children, their families will boil fish soup for her milk, which shows that this thing is really a cheap and high-quality nutritional product.

But the delicate meat of fish has a common characteristic, that is, there are quite a lot of small flying spines.

In fact, this is also one of the reasons why the "dry tuk" crucian carp is popular with the public, the "dry tuk" is fried fish, and the tiny flying spurs become extremely soft after being fried at high temperatures.

In the process of eating, people do not feel any mental obstacles.

Because of the soft thorns, it can't hurt the human throat at all, and basically you can chew it with your teeth, and you only need to spit out the long thorns.

And the "soft crucian carp" must be eaten with much care.

The crucian carp looked at a small one, but the entrance of a piece of fish meat, full of small spines, would make people's faces change greatly, and they didn't even dare to say a word, their upper and lower lips slowly squirmed, chewing carefully.

And while eating, you have to spit out all the little thorns in your mouth.

If you are not careful, a small thorn will get stuck in the throat, which can be a big or small problem, and some people can get the fish bone down with a little vinegar or a large gulp of rice.

But there are still some people who have exhausted all methods to no avail, so they can only go to the hospital and take out the fish bones with the help of doctors.

Therefore, many people will not hesitate to choose "dry tuk" when choosing the way of "tuyu".

Zhen Hui insisted that this was not the case, he was very fond of the "soft tuk crucian carp", because as a gourmet, he knew better than anyone that only the fish that came out of the "soft tuk" could test a chef's skills.

Anything that is delicious will lose a lot of its deliciousness after being fried at high temperatures.

This is even more true for crucian carp.

"Soft tuk" crucian carp is really troublesome to eat, but the delicious feeling is incomparable to many fish, Zhen Huizhi likes delicate fish, dip it in the soup of the tukyu, and in the process of savoring it, you can spit out all the small flying thorns.

Looking at the "soft tuk" crucian carp in front of him, Zhen Hui looked over at that moment, and suddenly felt that something was not quite right.

It stands to reason that the color of the "soft tuk" dishes should be shiny and shiny.

Because a large amount of bean paste is added to it, and all kinds of kimchi, it is fried in thick vegetable oil, and the color should be more beautiful under the illumination of the crystal lamp above the head.

But at this moment, the color of the "soft crucian carp" presented in front of him is actually dark red and black.

There is no bright color at all.

Not only that, but the size of this fish is relatively small, about two-thirds the size of what you can eat outside, and Zhen Hui holds that if I am not mistaken, the price of this crucian carp is 188.

At this price, it is enough to go to the seafood market and buy a grouper.

Now Zhen Huizhi really couldn't help it.

Although the price of the hotel is expensive, the decoration is expensive, and the labor is expensive, everything must have a degree.

The Kung Pao shrimp that was priced at 238 just now is a seafood, and it seems acceptable to sell it according to the price of seafood, but a crucian carp, a crucian carp with such a small head, is sold at such a sky-high price.

I can't bear it!