Katsa!

Katsa!

The footage of Huang Tao's first appearance on the stage of "Live Teaching" was faithfully captured by a camera and the lens of a camera at the scene.

It is stored in memory.

"Smack! Syllable! Syllable! ”

In the audience, there was immediately a continuous and warm applause.

As a small restaurant that has just opened and opened in the old street in the west of the city.

It's really delicious, but there aren't many well-known restaurants, and not many people know about it.

After all, there are many such small restaurants in Wenling.

It can be said that new restaurants appear every day.

There are also old small restaurants that have posted transfer notices due to poor management, and they have left with a cover.

There are very few small restaurants that can really stand out.

But it's different from other restaurants.

The really delicious restaurant has a high popularity in Chengxi Old Street and has its own group of loyal fans.

In addition, the restaurant was invited to participate in the official food festival.

Compete with a number of star-rated hotels and well-known hotels!

And the audience of more than 100 people in the audience basically all tasted the food of the really delicious booth and fell in love with the really delicious food.

I became a big fan of the really delicious restaurant!

So.

When Huang Tao smiled and bowed slightly to the audience.

The applause that greeted Huang Tao was both warm and sincere.

"Boss Huang...... Boss Huang ......"

Someone shouted.

The atmosphere at the scene became more and more enthusiastic.

I don't know, I thought there was a big star at the food festival!

Huang Tao looked at the microphone handed over by Liu Qianqian, and said with a smile on the corner of his mouth: "Thank you......"

"I am honored to be invited by the organizers of the food festival this afternoon to come to the "live teaching" to teach the cooking skills of the neighborhood, to be honest, I am very excited. ”

Excited?

It's a little exciting!

It's the first time in my life!

Nervous?

Don't be nervous!

Because he saw sitting in the center of the first row, dad and mom, and Xuanxuan among them.

"Baba~"

Xuanxuan was also clapping her hands, her eyebrows and eyes were crooked, and her dimples were shallow.

That's the color of happiness and joy!

Seeing her father looking at her, she raised her little hand and waved her little hand at him, and at the same time turned her head to her grandmother on the side and said, "Grandma, look, look, Baba is going to cook, Baba is very delicious to cook!" ”

In fact, in addition to the dishes rewarded by the system, the other dishes made by Huang Tao are not particularly delicious.

But in Xuanxuan's mind.

I still think that as long as it is made by my father, it is the best dish in the world!

Don't ask why?

Ask if it's the food made by Dad, it's the best!

Song Cailian, who was blessed by the old mother's filter, also nodded approvingly.

She smiled and put her hand in front of Xuanxuan, lest Xuanxuan lean forward and fall due to excitement.

Xuanxuan's little baby made a cheering gesture from Huang Tao.

Huang Tao nodded with a smile and said in a deep voice into the microphone: "The dishes I will bring to you below are ......"

"What kind of dish? Boss Huang. Liu Qianqian asked with a charming smile.

"West Lake Vinegar Fish!"

"Wow, when I hear the name of this dish, it's very exciting!"

Liu Qianqian held the microphone, faced the audience, and said with a smile: "Speaking of this West Lake vinegar fish, it reminds me of a very interesting allusion. ”

According to legend, in ancient times, two brothers surnamed Song lived in seclusion in West Lake to make a living by fishing.

One day, my brother's wife was playing in the lake, and met a local villain swimming in the lake.

In order to achieve his goal, the villain not only killed his brother, but also bribed the government to drive out the Song family's uncle and sister-in-law who came to report the crime.

Sister-in-law Song, who had no way to find reason, was afraid of the villain's revenge, so she urged her uncle to flee quickly.

Before leaving, Sister-in-law Song seasoned it with sugar and vinegar and burned a fish for her uncle.

The uncle thought that the fish tasted strange, so he asked his sister-in-law why.

My sister-in-law said: "There are sweet and sour in the fish, I want you to go out, never forget how your brother was killed, if your life is sweet, don't forget the bitterness of the people being bullied, don't forget the bitterness of sister-in-law's hatred." ”

After listening to this, the uncle firmly remembered the words of his sister-in-law, and also firmly remembered the taste of the fish.

Later, the uncle returned to Hangzhou after gaining fame, punished the villain, and avenged the murder of his brother, but he never found the whereabouts of his sister-in-law.

Once, when my uncle went to the government for a banquet, he suddenly ate a plate of sweet and sour fish during the banquet, which was the same as the plate of fish that my sister-in-law seasoned with sugar and vinegar.

He hurriedly asked who cooked the fish, and then learned that his sister-in-law hid in the government to become a cook in order to avoid the villain.

A fish finally reunited the uncle and sister-in-law.

Later, people passed on the story of the Song family's uncle and sister-in-law against the wicked as a beautiful story, and the unique way of cooking fish for Song's sister-in-law was also spread.

Therefore, the vinegar fish in West Lake is also known as "uncle and sister-in-law", which has been passed down from generation to generation and has become a well-known dish in China. ”

I have to say that Liu Qianqian's hosting skills are still very good.

In just ten minutes, I have already memorized this long list of allusions, and I have spoken it so smoothly and eloquently.

attracted a lot of audience members to prick up their ears to listen.

At this time, Huang Tao had already fished out a grass carp of less than a pound from the bucket next to him and started to make it.

The dish of West Lake vinegar fish is extremely simple in terms of ingredients.

In addition to live grass carp, seasonings such as Shao wine, soy sauce, rice vinegar, sugar, and corn starch are also used.

As for accessories!

Ginger alone will do!

After all, whether the West Lake vinegar fish dish can make crab-flavored meat, ginger is indispensable!

Huang Tao held down the body of the grass carp with his left hand, held the kitchen knife with his right hand, and slapped the grass carp's head hard.

Suddenly.

The grass carp passed out.

He skillfully scraped all the scales on the grass carp's body, especially around the belly and fins, and scraped them all clean.

Finish the fish scales.

He turned the grass carp over, pressed it on the stomach with his hand, and stabbed the grass carp into the heart with the tip of the kitchen knife.

One piercing ......

The fish's blood gushed out.

He lifted the fishtail with a swift movement.

The purpose of this is to make the blood in the fish drain more thoroughly.

Liu Qianqian on the side wondered and asked, "Boss Huang, why are you doing this series of actions?" ”

"Because the fishy smell on the grass carp mainly comes from the mucus on the surface of the fish, as well as the black membrane in the abdominal cavity of the fish, as well as the fish teeth and blood."

Huang Tao explained with a smile: "So before disemboweling the fish, you have to bleed it first, so that the grass carp will not have a fishy smell." ”

"Oh~"

Liu Qianqian had a small expression of "I understand", then looked sideways at Wei Mingguo on the left side of the stage, and asked with a smile: "Wei Lao, is this so?" ”

"Yes! Boss Huang is right, and he is doing the right thing! Wei Mingguo nodded.

"Okay, thank you, Elder Wei."

Liu Qianqian nodded respectfully at Wei Mingguo, looked at the audience, pursed her lips and smiled: "Audience friends, did you hear it?" Have you learned too? ”

"Heard, learned!" The audience responded with a smile.

Wei Mingguo and the three of them in the audience, as well as Ma Qingxiong and other head chefs, looked at Huang Tao's handling methods, listened to Huang Tao's explanation, and all nodded in agreement.

If you want to have no fishy smell in this West Lake vinegar fish, you must remove all these parts that may be contaminated with fishy smell as much as possible.

And Huang Tao's statement and practice are very in line with common sense.

When the blood in the fish was released, Huang Tao used a kitchen knife to slash down along the cut of the knife that had just been stabbed.

Slice the belly of the whole grass carp all the way to its anus.

In the process of rowing, you have to pay extra attention.

The knife should not go too deep, lest it cut through the bitter gall of the fish.

After the fish belly was opened, he began to clean the internal organs, gills and bruises in the fish's body, and all the black membranes in the fish were cleaned.

After rinsing the grass carp inside and out, lay it flat on the eucalyptus board.

Change the knife for the fish!

This dish, when the knife is changed, is slightly different from the others.

Divide the fish into two slices, one large and one small, instead of waiting for the size to wait!

He took a kitchen knife two centimeters from the tail of the fish, slice it horizontally into the fish's flesh, clinging to the fish's spine bone, and sliced it horizontally forward.

While cutting the fish's skull, he erected the fish's head.

From the middle of the fish's head, a whole knife is snapped......

Cracked into two pieces.

One of them is a male piece with a crest bone and a tail, and the other is a female piece.

Then knock your teeth.

He used the back of a kitchen knife to smash the gums of two slices of fish and cut off the teeth.

Then remove the entire mouth of the grass carp.

The blood stasis in the fish's head was also cleaned up.

After Huang Tao got these things done, he didn't care about resting, so he continued to change the knife for this grass carp.

If it is delayed, it will affect the taste of the fish.

Other words.

Making vinegar fish in West Lake is a race against time.

He washed the two slices of fish again.

Place the fish skin side up on the eucalyptus board.

He first took the male piece with the crest bone and the tail of the fish, and from the back of the male gills 4 centimeters, he slapped a flower knife on the fish.

What a flower knife to hit!

It's a bit like a peony knife, but it's not as big as a peony knife.

The knife should be cut diagonally.

When you are about to get close to the spine, you have to take a slice in the direction of the fish's head.

This allows the fish to separate naturally.

Then, make a diagonal cut at an interval of 4.5 centimeters, and hit the second knife.

The third knife is located behind the pelvic fin and in front of the dorsal fin.

Use all your strength to cut off the whole piece and divide it into two parts: the head and the tail.

Two knives on the fishtail!

After the male film was finished, he took the female film over again and gave the female film a flower knife.

The knife parts of the female and male slices are different, and they need to be hit on the fish.

In the middle of the fillet and ribs, make a scratch about 2 centimeters deep on the top of the fish with a kitchen knife.

This is the earliest Hangzhou dish West Lake vinegar fish seven and a half knife cutting method!

The three Wei Mingguo and Ma Qingxiong and others in the audience looked at Huang Tao's skillful and authentic knife technique.

They couldn't help but come forward to observe.

Wei Mingguo even came to the stage and checked Huang Tao's seven and a half knives!