The sauce of "soft crucian carp" was originally stir-fried with bean paste and pickled ginger, which is not only delicious, but also suppresses the grassy smell of the body of the crucian carp in the lotus pond.

The method of "tuk" is the same everywhere, so the taste is roughly the same in each store.

The sour, spicy and fragrant flavor and strong taste suppress the fishy smell of the fish.

Many people eat "Du" dishes because it can suppress the fishy smell, and the salty and spicy taste of bean paste can suppress all peculiar smells.

However, there is a downside to this dish.

That is, the sweetest taste of fish meat is suppressed at the same time.

There are two sides to everything.

The same goes for fish.

Crucian carp is the most tender fish among all lotus pond fish. The wild crucian carp has a sweet taste in the flesh, and it has a long aftertaste in the mouth.

As time goes on, the number of wild things is getting smaller and smaller.

Almost 80 or 90 percent of what is sold in the market today is cultivated in a large area of ponds. The water quality of the pond is not flowing, it is certainly not as good as the river, and the fish have lived in such an environment for a long time, and they naturally have a lot of earthy smell.

This earthy smell penetrates deep into the whole body of the fish, so if it is a light seasoning, it is only used to boil fish soup or something, even if it is put in a large piece of ginger to avoid fish, there will be some flavors that cannot be suppressed.

The spicy and salty bean paste, mixed with crucian carp meat, can make people instantly divert their attention under the spicy stimulation, and the fishy smell seems to disappear all at once.

Although the earthy smell is gone, the sweet taste of the fish is gone.

The plate of fish that comes up now, judging from the color, is obviously much worse. Zhen Huizhi has never eaten the "Duyu" without bean paste, or this chef has made a special bean paste by himself.

But the bean paste is made of chili pepper and bean paste.

The color of the chili pepper is originally fresh and spicy, and the red and bright is the biggest feature of the bean paste.

With such a smell, Zhen Hui took a bite of fish.

is obviously different from the bean paste, the taste at the moment of entry is not salty and spicy, but salty and sweet, and it is obvious that the black sauce is not bean paste.

In the sauce, the flavor of sour bamboo shoots is well blended with the thick sauce.

At the beginning, Zhen Hui felt that the black sauce was soybean sauce.

But as I tasted it, the taste seemed to be mixed with some slight mash and sweet taste, although it was mixed with the sour bamboo shoots with a strong smell, Zhen Huizhi didn't feel that the taste was disrupted.

Every taste seems to be delicious.

They blend with each other and exist on their own.

The most important thing is that the earthy smell of crucian carp has been suppressed, but the sweet taste of the meat has been retained, which was not possible with bean paste and pickled ginger before.

A bite of fish in the stomach, Zhen Huizhi still didn't know what it was.

So, he took another bite of the fish and tasted it again for a long time, but still did not come to any conclusion.

This crucian carp is not big, and soon, the fish was almost eaten by him, Zhen Huizhi still didn't know what the sauce was, he could only bow down, and said to the fans in the camera:

"At first, I was prejudiced against this fish, thinking that it was the most unsuccessful dish I ordered in the first three dishes, and now I was slapped in the face, you see, this fish is now eaten by me to the bone."

As he spoke, he used his chopsticks to deduct the last bit of meat close to the fish's head.

After rolling in a circle in the thick black sauce, he ate it.

Zhen Huizhi's tone was filled with some regret: "I used to go out to eat, and I thought that only when I brought it to me and tasted it, I could figure out how it was made and what raw materials were used." But now I've eaten the whole fish, and I can't figure out how to make it. If you are interested, don't dislike the expensive price, you can try to challenge it, anyway, I think the taste is okay, not spicy or salty, not only to retain the sweet taste of crucian carp, the earthy taste is gone, this is also a pioneer. ”

Zhen Huizhi was really interested in the sauce.

I saw him suddenly raise his hand and beckon the waiter to come over and ask her to get him a bowl of rice.

Soon, the waiter brought over a bowl of rice.

The rice at the InterContinental Hotel is all authentic Thai fragrant rice imported from a certain country, and the cooked rice grains are one by one, shining under the light.

Looking at the shiny oil, it is very appealing to the appetite.

When you take a bite closely, you will see a slight jasmine scent in the full aroma of rice.

Zhen Huizhi knows that this kind of rice is called "jasmine". Even in a certain country of origin, ordinary people cannot eat this fragrant rice at all.

This is rice that only members of the royal family of a certain country are eligible for.

In a certain country, its grade is on the same level as the "five constant" rice that can only be used for state banquets here.

Zhen Huizhi went to a certain country to do a food show before, and he was invited to a state-level restaurant in a certain country, but the boss entertained Zhen Hui with this kind of "jasmine fragrance".

Therefore, Zhen Huizhi is very impressed with it.

When he smelled the smell of rice again, Zhen Huizhi immediately recognized it as a high-end product.

Zhen Hui couldn't help but sigh at the camera and said: "It seems that it is really a star-rated hotel, the rice used is the most high-end, I actually want to use it to soak the leftover sauce of this fish, in this way, I really feel that I am quite wasteful......"

After all, Zhen Huizhi still poured all the bowl of rice into the remaining sauce.

The rice grains that absorb the sauce immediately turn a deep red.

The rice grains, which were originally full of grains, became as bright as a black gem after this step, and after Zhen Hui stirred evenly, he picked up the spoon and scooped it up.

His gaze immediately revealed a look of surprise.

At the same time, he also sighed that his choice was so correct, using the remaining sauce to soak the rice, which could kill the "abalone fried rice" that has been very popular recently.

Zhen Hui looked at the camera with emotion while eating:

"It's a pity that you can only see and not eat, otherwise you will be as amazing as I am. I've always been very picky about dishes, but now if I were to rate it out of 10, I would give it at least 9.8. The remaining 0.2 points are just as if I can't tell what sauce is used to vent my personal anger! ”