Pushing open the door of Kohei's restaurant, the diners were already gone, and Seiichiro and the old man cleaned up the restaurant, which looked much cleaner and tidy.

"Dad, we're back, let's start making dinner!" As soon as Kohei Sozane entered the door, he bared his teeth and reported to Seiichiro.

"Okay, you're hungry too, I'll cook for everyone today" Seiichiro said with a smile, "Special thanks to Gu Bai for your help today, as well as Mr. Harada, the arrival of the two of them made Kohei Restaurant shine."

"And Gu Baijun also has to cook, 'West Lake vinegar fish'!" Kohei Chuangzhen squeezed a color to Gu Bai, showing off that he remembered the name of the dish.

Gu Bai thought that the long-awaited Mr. Seiichiro's cuisine was finally here! So the exhaustion of the whole body was swept away, and the spirit of 12 points was raised.

"West Lake vinegar fish?" Seiichiro asked first.

"When I went there today, I saw that the grass carp in the aquatic product shop was very fat, fresh and lively, so I wanted to make a famous dish of Zhejiang cuisine in the eight major cuisines of Chinese cuisine 'West Lake vinegar fish', I hope that grandpa and Mr. Seiichiro, and of course, Chuangzhen taste" Gu Bai was very professional A series of words were confused.

"Yes, then we're in for a treat," the old man nodded.

"Yes, Gu Bai's child's Chinese cuisine, I'm also looking forward to it, and there is Chuangzhen to learn carefully" Seiichiro nodded.

When Kohei Soma heard this, he said with confidence, "I must learn!" I also bought two grass carp and am ready to try them! ”

Gu Bai also nodded, "I can finally see Mr. Seiichiro cooking!" Tonight is truly a blessing! ”

"Then let's start quickly, I'm dying of hunger" Kohei Chuangzhen touched his stomach on the side, comforting the gluttonous worms in his stomach that had been aroused by Gu Bai's West Lake vinegar fish along the way, and said a little anxiously.

"Also, the store has been open for a long time today, you must all be hungry, sorry teacher, and Gu Bai has made you hungry for so long, let's start cooking now!" Seiichiro said and took the lead into the kitchen, and Gu Bai and the others also entered.

"Dad, Gu Bai, which of you comes first?" Kohei Soma asked.

After Seiichiro heard this, he kept smiling, did not speak, and handed over the right to choose to Gu Bai.

"I'll do it first! There is an idiom in Huaxia called 'throwing bricks and leading jade', which means that the more precious things are put in the back, and the simple ones are first, I think Mr. Seiichiro's cuisine must be extraordinary, so I think it will be better for me to come first, and carefully observe Mr. Seiichiro's cuisine will definitely be beneficial, and the West Lake vinegar fish, Chuangzhen, you have been looking forward to it for a long time", Gu Bai handed it to Chuangzhen with a look that I understand you, if you do it yourself, after reading Mr. Seiichiro's cuisine, there is still time to think carefully about the steps, and ask Mr. Seiichiro for advice, If you do it later, it will drag on for a long time, and everyone will be hungry, so Gu Bai chose to do it first, and the cooking time of the vinegar fish in West Lake does not need to be very long, about half an hour is enough.

Xingping Chuangzhen "Okay, then Gu Bai you have to teach me while doing it, when my dad cooks, I can also try to make 'West Lake vinegar fish'", Xingping Chuangzhen listened to the 'West Lake vinegar fish' all the way, and now his mind is full of this dish, and he can ask about his father's cooking later, so there is no problem in thinking about it, so he agreed immediately.

"No problem, then Mr. Seiichiro, Grandpa and Chuangzhen, I'll be ugly first" Gu Bai nodded and looked at Mr. Seiichiro.

"Well, my cuisine is also more complicated, you have to learn it carefully, and Chuangzhen, Chinese cuisine also has a place in the world, you can't take it lightly, cheer up!" Seiichiro nodded.

Then, Gu Bai rolled up his sleeves, put on his apron, chef's hat, and after everything was ready, he took the grass carp in Xingping Chuangzhen's hand, the two grass carp were carefully selected by Gu Bai, of course, he still picked the one that jumped, which was not negotiable.

Gu Bai opened the bag and took a closer look, to make sure that the fish was not wrong, he pouted and smiled evilly, then washed his hands, picked up the kitchen knife, and concentrated his mind, wanting to try what the effect of the mysterious state would be if it was used in his own cooking, and tonight I watched Chuangzhen cook all night, and I already had a new understanding of the mysterious state, and as I calmed down at this moment, the happiness brought by Chuangzhen and the cuisine of Xingping Restaurant slowly appeared in Gu Bai's heart.

When Gu Bai took over the grass carp, he had already cheered up, and his eyes had been staring at Gu Bai's every move, and when he saw Gu Bai pick up the kitchen knife, he vaguely felt a little different, but he couldn't tell what it was.

But when Seiichiro and the old man saw Gu Bai pick up the kitchen knife, the momentum on their bodies changed accordingly, and they were both stunned and glanced at each other.

In order not to affect Gu Bai, the old man approached Seiichiro a little closer, and whispered, "Kitchen heart?" ”

Seiichiro nodded, and shook his head again, "I'm not sure yet, there are some strange places, you may rarely watch Chuangzhen cook, so you haven't felt it yet, but the moment he picked up the kitchen knife, I felt a trace of Chuangzhen's aura on Gu Bai's body." ”

The conversation between the two seemed to attract Sojin's attention, and Seiichiro shook his head and whispered, "Look closely, Sojin, it's very different." ”

Xingping Chuangzhen was a little puzzled, but he was ready to study seriously, so he turned his attention back to Gu Bai.

Gu Bai suddenly remembered that now was not the time to completely enter the mystical state, because he had also agreed to teach Chuangzhen how to cook, so he distracted his attention a little.

Gu Bai Ma Li pressed the grass carp on the board, picked up the knife, charged the strength in his hand, raised and fell on the back of the knife, and stunned the grass carp that was still writhing, thinking, hum, I didn't have a knife just now, and now I am a knife warrior, and I am not obedient, I saw that the grass carp completely fainted, and then nodded with satisfaction.

Gu Bai took the grass carp and walked to the edge of the pool and began to clean the grass carp. While cleaning, he said to Xingping Chuangzhen, "The vinegar fish in the West Lake is also known as Uncle and Sister-in-law Chuanzhen, Song Sister-in-law Fish, in the ancient Qing Dynasty, the poet Fang Hengtai has the poem "West Lake": "Five willows by the Xiaobo Lake, when the feast is held to get fresh fish." The taste of sour favorites silver knife juniper, and the river carp and river spinning are always inferior. "This poem is about one of the signatures of today's Hangzhou cuisine - West Lake vinegar fish, praising the umami of West Lake vinegar fish. As for the method, during the Republic of China period, the literati Liang Shiqiu once recorded the cooking method of the dish: the West Lake grass carp is selected, the fish is not more than a foot long, the weight is not more than half a catty, after slaughtering and cleaning up, it is boiled in soup, it is cooked, it is thickened and the juice is condensed, and it is poured on the fish, and it can be served. ”

Gu Bai introduced that the appearance of the fish on his hand had been cleaned, and then the grass carp was processed, and after the grass carp was slaughtered neatly, he used a knife to draw an arc next to the cheeks of the fish, and the gills of the fish were cut along the blade, and then Gu Bai continued, "When many people scrape fish scales, there will be a scene of "snowflakes" all over the sky, but in fact, there is also a way to scrape fish scales, and there is no need for a knife. ”

Gu Bai continued, "First use some white vinegar to rub it on the fish, wait for about 3 minutes, during this time, take a white radish and create a real thing for me."

Xingping Chuangzhen took a white radish from the windowsill behind him and handed it to Gu Bai.

Gu Bai took the white radish and washed it, and explained to Chuangzhen while doing it, "The head of the white radish is cut off about 4 cm long, at this time the fish scales have been softened by white vinegar, gently pat the fish body, and then like this", Gu Bai held the cut white radish head in his right hand, held the fish head with his left hand, and pushed it with his right hand from the tail of the fish against the direction of the fish scales, only to see that the fish scales easily fell down the white radish on both sides, and after repeating 3 times, the fish scales on one side fell clean, and Gu Bai on the other side also quickly dealt with it with the same method.

Kohei Sozane nodded, "This method is really easy to use, and compared to using a knife, it doesn't hurt the body of the fish, and the skin and flesh are perfectly maintained." ”

Seeing the two of them communicating and learning like this, Seiichiro and the old man smiled and nodded, did not disturb the communication between the two, and watched quietly on the side.

Gu Bai cleaned the grass carp and the desk again, and continued to explain, "The practice of vinegar fish in West Lake has undergone many changes, and at the beginning, the practice is as recorded by Yuan Mu in "Suiyuan Food List": the fish is cut into large pieces, fried and then put sauce, vinegar, wine, etc., and quickly cooked. Later, similar practices were also seen in Tong Yue's compilation of "Tiaoding Collection", "take live fish to remove the scales and intestines, cut into pieces, slightly pickle, add more vinegar, oil, sauce to cook, the taste is fresh and the meat is flossed", at the end of the Qing Dynasty, such as Xu Kun in the "Qing Barnyard Banknotes" has a "Hangzhou vinegar fish" entry: "Hangzhou West Lake Restaurant, famous for vinegar fish." In Kang and Yongshi, there are five willow dwellers, and their cooking skills are particularly good." At this time, people have a new way to eat this West Lake vinegar fish. The so-called "pouring vinegar and cooking fresh with ice, milk ulva Xincui without oil", "with ice" is the pronunciation of the local dialect, referring to sashimi. At that time, there was a saying that one fish was eaten three times, half of which was made into vinegar fish, half of which was sliced into thin slices and eaten raw with sesame oil and pepper noodles, and the rest of the bones were used as soup. ”

Listening to so many practices, Kohei Chuangzhen's saliva was about to flow out, while the old man and Seiichiro whispered in praise of Gu Bai, the child's deep study of cooking.

Gu Bai put the processed fish in his hand on the table, "Today we still use a more traditional method to cook an authentic West Lake vinegar fish", while speaking, Gu Bai lightly stabbed the fish with the tip of the knife, and then divided the fish into two pieces from head to tail, cleaned the internal organs and fish teeth, and the whole process did not drag any mud and water, but in 2 minutes, the clean two halves of the fish were already put on the plate.

Such knife work, extremely delicate and skillful techniques, not only Chuangzhen, but also the old man and Seiichiro were a little surprised, but when they thought of the treatment of the Wuling soft-shelled turtle, they quickly accepted it.

"The back of the fish cannot be cut off here, and the integrity of the dish is maintained. Divided into two pieces of grass carp, a bone-in called the male slice, a boneless called the female slice, in the male slice that is the side with the bone, on the back of the fish vertically according to the size of the fish cut 3~5 knives, the knife should be deeper, obliquely cut, but do not pierce the fillet. Then you can make a long slash on the other half. This is all done to pour the juice later, so that the soup can flow into the gap between the fish and the flavor. ”