After seeing Xingping Chuangzhen nodding and understanding, Gu Bai continued to the next step, put slices of green onion and ginger and water in the pot, half a pot of water is enough, after boiling, take out the green onion and ginger, "Then put in the fish, the skin is facing up, use chopsticks to support the fins, let the shape of the fish remain intact, and cook for 3 minutes." ”

Gu Bai gave every detail on his hand to Chuangzhen, and simply explained the reason, "When cooking, skim off the blood foam on the upper layer and add cold water twice."

Gu Bai lifted the lid of the pot and saw that the fish had been cooked, so he carefully fished out the fish with a colander and put it on a plate, and arranged the fish on the plate with the help of chopsticks. Then pour out the top layer of the soup in the pot, leaving a little of the original soup" and then adjust the sweet and sour sauce to thicken, add some light soy sauce, Shao wine, minced ginger, a little sugar, salt, rose vinegar or red vinegar. ”

With the movement of Gu Bai's hand, he added the seasoning to the original soup that had just been boiled fish, and the umami fragrance was already a little overflowing, "Bring the soup to a boil over high heat, and then add a suitable wet starch after boiling, so as to condense the soup and completely lock the fragrance." ”

In the pot, the tumbling soup becomes thick with the addition of wet starch, and the bright red sweet and sour sauce is like a jade dew, crystal clear, and it looks good in the pot.

"Finally, sprinkle the soup evenly on the fish's body, and then sprinkle the remaining minced ginger, but before sprinkling the soup, you can use a spoon to gently stretch the knife edge a little", after making the final details, Gu Bai picked up the pot, scooped up a spoonful of hot soup that was still bubbling with a spoon, poured from the head of the fish to the tail of the fish, spoonful by spoonful of soup adhered to the surface of the fish, wrapped the fish meat tightly, with the last drop of a pot of soup also fell on the back of the grass carp, the red sweet and sour sauce along the side of the fish, slowly slid down the surface of the white plate, The whole plate is soaked in red sauce, Gu Bai uses chopsticks to gently force from the head and tail to close the incision, press the soup into the cut fish, and sprinkle the remaining minced ginger, and the whole dish is complete. Kohei Soma, who was watching on the side, hurriedly gathered around, "Under the background of the light, how can the surface of the fish seem to be glowing, like soft like jelly, is this the sauce?" ”

"Jelly? It's a very vivid metaphor, when you eat it, your teeth will feel the taste elastic", Gu Bai heard the term jelly quite strangely, but it was also very vivid, "This is sweet and sour sauce." Sauce is a method commonly used in Chinese cuisine and is a thick sauce used in the final process of cooking. It is made by adding starch and water, and is mainly used in dishes with soup. Be sure to raise the heat when thickening, and remove from the pot quickly after thickening. In addition, thickening should be done when the dish is ripe for nine years. Too early will scorch the juice; Too late will easily make the dish heat for a long time and lose its crisp and tender taste. After Chuangzhen asked, Gu Bai explained carefully.

"Oh, I see," Kohei Soma muttered thoughtfully.

"What do you think of this dish?" Gu Bai asked casually.

Kohei Soma: "Can I eat it?" ”

Foodie, Gu Bai whispered in his heart, "Of course it's no problem" As he spoke, Gu Bai took the chopsticks and bowl and handed them to everyone.

"Then we're welcome," Seiichiro said.

"Well, the grass carp itself has very few spines, so after cutting it in half and handling it carefully, there are no spines, and you can swallow it with confidence" Gu Bai couldn't wait, he was hungry all night.

The four of them were no longer polite, and they put down their chopsticks one after another and began to taste.

"It's perfect!" After the entrance, the sweet and sour sauce has been slightly coagulated with the temperature, but this is the best time to taste, the West Lake vinegar fish fish soup thickened like jelly on the tip of the tongue, a little sticky teeth, sweet and sour taste is attached between the teeth, the fish is cooked just right, when the tender fish passes through the teeth, with the chewing, the perfect absorption of the sweet and sour juice, Xingping Chuangzhen is the first to can't stand such an impact, praise loudly!

"Minced ginger, sweet and sour blend is very good, the fishiness of the grass carp is completely removed, and under the mixture of sweet and sour sauce, although sometimes you will eat minced ginger, it will not be very choking." Seiichiro also said.

"After swallowing the fish, the faint sweet aroma of roses in the rose vinegar is also very evocative, and the choice of rose vinegar also avoids the problem that the aged vinegar will make the sweet and sour sauce too sour, right?" After swallowing a mouthful of fish, the old man slowly felt the taste in his mouth and asked.

"Yes, grandpa, and everyone, the sweet and sour sauce is definitely a first-class delicacy for rice!" Gu Bai was eating, listening to these compliments, this night in Xingping Restaurant was really happy, such a warm little environment to learn from each other and delve into cooking, especially after a busy night, it was already a little late, and it was not too wonderful to release poison in the middle of the night.

"The rice bowl is amazing! I scooped 3 spoonfuls with a spoon, not to mention fish bones, I don't want to let go of fish bones! Taste it, too! "After listening to Gu Bai's suggestion, Kohei Chuangzhen is burying his head in the bowl, gulping down the rice, and as for the sound of speaking, it almost comes out of the bowl...

Gu Bai took the bowl of the old man and Seiichiro, took two bites of rice, and handed it back, "Leave a little belly, Chuangzhen, there will be Mr. Seiichiro's food soon, and don't you leave some stomach for the West Lake vinegar fish you try to make?" When the time comes, it's unpalatable, and the whole fish will be your own, and no one will grab it! Gu Bai said with a wicked smile.

"How come, I have written down what you just said, and you are watching from the side, and you have your share if it is not delicious!" Xingping Chuangzhen is very confident, and then a little weak-hearted, Chinese cuisine is quite complicated, and I don't know if I can handle the sauce well, and Gu Bai's treatment of the fish is also very delicate, needless to say Gu Bai, I also feel that the final fire condenses the sauce there, and the grasp of the heat must be in place, otherwise the sweet and sour sauce may not be so sweet and sour after it comes out, and it is slightly sticky to the teeth, maybe it sticks to the teeth and can't bite it off or there is some coke smell It is also possible... Thinking of this, there was still room to pull Gu Bai's back.

Gu Bai had no choice but to respond with a roll of his eyes and eat silently, he was really hungry.

With the efforts of the four people, soon this West Lake vinegar fish was also swept away even the last bit of sweet and sour sauce on the plate.

"Then it's time for our father and son, are you ready, Chuangzhen!" After eating Gu Bai's food, Seiichiro was much more energetic, after a day of work, and so on, he didn't work for a day, well, after Chuangzhen worked for a day, such a delicious and rich dish with a solid meal, it was simply a person's fatigue swept away, and the signs of Gu Bai's cooking heart just now were not shown in this dish, and then I still had to find a time to ask him. "No problem!" Kohei Sojin eats the most, which of course is full of confidence.

"Gu Bai looks good, there are things you need in this cooking!" Seiichiro looked at Gu Bai meaningfully and said.

After the old man heard it, he also thought about it, and frowned, indeed, just now he just cared about chatting, and carefully felt that the West Lake vinegar fish, although it has been perfect in cooking, it is difficult to find out the shortcomings, but it is only so, it can be seen from the evaluation, whether it is Seiichiro or himself, he just thinks it is delicious, it is just delicious, and it does not reach the feeling that the dishes cooked by the chef are directly aimed at the hearts of the people.

Thinking of this, the old man smiled again, how old is Gu Bai, this kid, is always shocked by his exquisite Chinese cuisine, and unconsciously considers him as a mature chef, many chefs in the 'kitchen heart' have never touched the corners in their lives, and once they do, they are qualified to stand on the road to becoming a god...

It's too early to ask this child like this, even some talented chefs are around 30 years old, after some tempering or precipitation of experience, they gradually know how to touch the kitchen heart in cooking, and then be a little harsh, take Seiichiro as an example, Seiichiro's kitchen heart is also after Yuanyue became an adult, and it gradually became clear after experiencing those unbearable tortures of ordinary people, you must know that Seiichiro was once the hope of the entire Japanese cuisine industry, Shura on the battlefield of the halberd! Although this is also related to Seiichiro's kitchen heart... It's not so simple to be ordinary.

However, the emotions that Gu Bai, the child exuded, when he first picked up the kitchen knife, obviously had some signs, why didn't he show it in the dishes? It's so strange, maybe it has something to do with what Seiichiro said, at that time, Gu Bai had the shadow of Chuangzhen cooking, if Gu Bai really... The old man shook his head, not daring to continue speculating.

After that, you must talk to Seiichiro, the old man thought in his heart, in terms of kitchen heart, Seiichiro knows much more than himself, and the future is terrifying! Gu Bai is the same kid, I'm afraid no one knows how much impact the emotions released by Gu Bai at the moment when he picked up the kitchen knife just now had a big impact on Seiichiro and himself! If it's really a chef's heart, then this kid is too outstanding, no, this can't be described as outstanding, this is simply appalling, it's a little scary, if a 12-year-old child really touches the news of the kitchen's heart, I'm afraid that a group of chefs will be hit hard to pick up the kitchen knife It takes courage!

Because for that realm, the kitchen heart is a moat! Crossing over, the fish has the possibility of turning into a dragon from now on! If you can't cross it, you won't have the basic qualifications to compete with the heroes on the world stage!

The heart of the kitchen is to the chef what the sword is to the samurai. Two samurai dueled, both wearing solid armor. One of them is superb in martial arts but holds mortal iron, the opponent of the armor defense, there is no way to start, can only rely on the martial arts not to fall behind, maybe the opponent's strength is exhausted, or after losing patience, the armor gap and other fatal flaws will be exposed, but for the opponent, as long as the mind is guarded, do not relax, although the martial arts are average, but what is held is a divine weapon, sharpening iron like clay, as long as a sword hit, it may be the winner.