By this time, the assistant had already clicked on the shiny stove in the kitchen. Mike looked at the "flame" control, and after a little calculation, he confidently opened the four stove eyes, and the four frying pans were put on the table in full view of everyone, and the final dress of the fish began.

Yunqi's mother advocated environmental protection when she designed the manor, so everything was made of electromagnetic equipment, which had no impact on ordinary family life, but it was a huge test for Western ingredients that paid attention to heat, especially frying.

It doesn't matter if you fry it, the pot is preheated for a longer time, and the boiling point of the oil is higher, so you can make the same dish without a millimeter.

But the difference between frying, electric stove and stove is big!

(Actually, the biggest difference is not frying, but stir-frying.) Mike has been here a few times, so he knows exactly where the weaknesses are, and he has abandoned them in the selection of materials. ）

Take salmon as an example: for the frying of the stove, due to the ferocity of the fire, the temperature at the bottom and edge of the pan is almost at the same boiling point, the fish is put in, the heating surface is more uniform, and the thickness of the fish can also be slightly larger than usual.

Generally limited to 3 minutes, turn over in one minute, after turning over, the oil star in the fish meat that has just been stimulated by the temperature is about to flow out, and it is reversed and re-circulated back into the fish itself, and the boiling hot fish oil molecules collide with the oil molecules at a relatively low temperature, which will make a small explosion, producing a sizzling sound, and the fragrance of frying is overflowing, at this time, in order to ensure the healthy supply of fish (sometimes there will be parasites in the salmon) It takes a longer time.

But how long is it, this is the time to consider a chef's craft.

The seasoned chef does not have to wait for the boiling point for a long time, he will hold the frying pan and shake the bottom of the pot a few times at the stove when the fat of the fish reaches the boiling point, which is about to flow out, and the flames at the bottom of the pot will jump out, and the oil molecules surging in the pot will be absorbed in, and the surface of the fish will be burned.

Burning suddenly above the boiling point has two benefits:

One will cause the parasites in the fish to die suddenly, and meet the purpose of health.

Second, the flow of oil in the fish will suddenly stop, and only fill the fish flesh to achieve the effect of charring on the outside and tender on the inside.

But the induction pan does not have such an effect, the fish can only be fried in the pan, which is a huge test for the chef's eyesight.

After the four pans had been heated to a certain point, Mike reached out to test the temperature on the surface of the pan and began to cut the meat.

He first cut off the neck with two knives, but reserved a rich fish pendant attached to the shoulder and neck, and he did not rush to make these two pieces of meat, but set them aside and waited for the opportunity.

Mike flew with a knife, and the huge salmon body was divided into forty parts, almost the same size, the same thickness, (there were thirty-five visitors, he carefully ordered, the wealthy, reserved for those who had a large amount of food) four slices per pot (too much, the fish would be squeezed to the side of the pot, and the heat would be uneven).

Mike held a bamboo tong in his hand, stood by the pot, stared at the fish in the pot, and adjusted the angle of the fish body with the tong from time to time, his demeanor was calm, like a general commanding thousands of troops and horses (in fact, the things he worried about were no less than a fierce battle!). Soon, the smell of frying filled the kitchen.

The right-hand man had already set up the heated plates and arranged the side dishes (a few boiled asparagus or broccoli).

While waiting for the fish, Mike put a small pot on the other stove, in which the onions had already been cut and some unknown spices (some fresh such as celery, shallots, bay leaves, etc.) were salted and flavored, and finally white wine was put and simmered over low heat.

When the fish finally came out of the pan, Mike quickly put the fish on the plate one by one, put the pot down, and used a spoon to apply each piece of fish and plate to the sauce.

Get out of the pot and serve!