Wei Mingguo doesn't know if he doesn't see it......

It's a sight to behold!

This knife method is the standard method of authentic Lao Hangzhou cuisine!

Seven and a half cuts into the fish!

In 1956, Hangzhou organized the city's masters to identify 36 famous dishes in Hangzhou, and the West Lake vinegar fish ranked second, among which the West Lake vinegar fish seven-knife half-cut method is this method.

Unlike many chefs nowadays, they don't know what Hangzhou cuisine is, but they are just copying cats and tigers and cutting seven knives instead.

Not authentic at all!

Looking at Huang Tao's seven and a half knives, Wei Mingguo couldn't help but sigh in surprise: "Tut-tut, this "seven and a half" knife changing technique is really amazing!" ”

Seven and a half knives?!

This is the authentic knife modification method of West Lake vinegar fish Hangzhou cuisine!

This knife technique!

Only the average old chef will use the ancestral seven-and-a-half-knife knife when making this dish......

After all, this authentic West Lake vinegar fish is still very difficult.

At present, many chefs are not seven and a half dollars, but seven dollars.

When Ma Qingxiong and other chefs in the audience heard this, they were a little surprised in their hearts, but they were also ashamed.

Because they are the Seven Blades!

Lao Qin was not surprised at all, and even felt that it was reasonable.

After all, he has always admired Huang Tao's cooking skills.

Lao Zhu's appreciation for Huang Tao has risen once.

The audience had an expression of "I don't understand, but I'm shocked".

"Elder Wei, what is the "seven and a half" knife changing technique? Can you explain a thing or two to the audience? ”

Liu Qianqian, who listened to this knife technique for the first time, was puzzled, so she walked to Wei Mingguo's side with elegant steps, and handed the microphone in her hand to Wei Mingguo with a smile and asked for advice.

Of course!

She wanted to take this opportunity to liven up the atmosphere of the scene.

"Elder Wei, just talk about it~"

"Wei Lao, I've only heard that the knife of the vinegar fish in West Lake is seven knives, but I haven't heard of seven and a half knives! You will clear the blind spots of knowledge for us! ”

“……”

The audience was full of interest.

Since you want to hear it, then I'll tell you about the "seven and a half knives". ”

The old god Wei Mingguo nodded, pointed to Huang Tao's cut fish fillet, and said carefully:

"The first knife is a whole knife, the fish body is cracked into two pieces, that is, after the grass carp is disemboweled, the fish body is cracked into two pieces, and the fish belly is facing itself when the slice is sliced, and the one with the spine bone and tail is called the male piece, and the other side is the female piece."

"The second knife is to remove the teeth of the fish, this is called the second knife, this is what the old Hangzhou chef will do, and now most of the teeth are just directly buckled by hand."

"The third knife is to change the knife on the male piece, and the male knife is to change the knife to the back of the fin, to the tail of the fish, a total of five knives."

"Commonly known as the 5 peony flower knife, from the male slice of the gills 4-5 cm behind, every 4.5 cm diagonal cut. When moving the knife, the knife face is first cut vertically to the fish body, and then the blade and the crest bone are cut diagonally towards the head at a 45-degree angle. The third knife is located behind the pelvic fin and in front of the dorsal fin, and this knife is to cut off the fillet and divide it into two parts. After that, continue to cut two peony knives in the second half of the male slice. Except for the third knife, the edge of each knife is about 4 cm deep. It is also important to close the knife so that you can almost touch the spine of the fish, but not cut off the fish. ”

"When the fish is heated, these five knives can make the fish meat and skin shrink evenly, and the incision will crack, become larger and turn outward, so that the fins will be warped and the food will show a vivid sense of movement when served."

"The last half of the knife, showing a crescent arc, the female slice of fish meat up, the skin of the fish down, from the tail of the fish, pick the edge of the fillet where the meat is thicker, insert the tip of the knife, the blade and the cutting board at a 45-degree angle, along the edge of the fillet from the tail of the fish to the head of the arc, in the shape of a crescent."

"This knife is done in one go, the knife edge is about 2 cm deep, do not cut off and do not damage the fish skin below, the main function of this knife is to speed up the maturation of the meat, and it can also be seen that the authentic and inauthentic ...... of the vinegar fish in the West Lake"

This remark made the audience in the audience feel enlightened.

It also makes them think of "I'll go, for so many years, I may have been eating fake West Lake vinegar fish".

If they blurt out that thought.

Wei Mingguo will definitely answer them truthfully: That's right! Ladies and gentlemen, what you are eating is fake West Lake vinegar fish!

"These seven and a half knives are the earliest Hangzhou dishes to change the knife cutting method, only people who fully understand the West Lake vinegar fish know that this knife is needed to form a wavy knife flower in the fish meat, but unfortunately, in this efficient society, this way of fighting knife flowers, few people will know."

Wei Mingguo said helplessly.

Many chefs of hotels and restaurants bowed their heads in shame when they heard this.

To save trouble.

They're basically just a cut.

Anyway, it can't be seen on the surface, so why bother so much when cutting?

Their hotels, restaurants, and even when they make this dish, they don't use grass carp, they all use mandarin fish or sea bass instead.

Leaving aside the West Lake grass carp, the dishes are less earthy.

I also tried to make the West Lake vinegar fish by frying it instead of water, which also greatly improved the taste.

It's just that it's getting less and less like authentic West Lake vinegar fish......

Today, seeing Huang Tao's pursuit of excellence in cooking, and Huang Tao's meticulous pursuit of cooking, they feel that I am not as good as him!

"Boss Huang is young, and he has such a good "seven and a half knives" knife changing technique, which is really rare! ”

"Wei Lao has won the award."

"Boss Huang is humble!"

Wei Mingguo stood next to Huang Tao, glanced at the water in his pot, and said with an appreciative expression: "Not bad, the amount of water in the pot is just right." ”

The water in which the fish is boiled should not be too much.

It is better not to submerge the pectoral fins when boiling.

Otherwise, the fins will collapse downwards and not be upright enough when serving.

Huang Tao smiled, seeing that the water in the pot had boiled to a slight boil.

He began to put fish in the pot.

First, place the first half of the male slice, that is, the head part of the fish with the spine, skin side up, in the pot.

Followed by.

He put the tail of the fish into the pot with the skin side up.

The head and tail of the fish are spliced together in the water to form a prototype, as if it were a whole fish.

Then the female is lowered from the left side of the male and side by side with the male.

The head of the fish is aligned, the back crest is connected, and it is placed in the shape of the dish.

Otherwise, after waiting for a while, the fish cannot be adjusted because the meat is soft, which affects the hue of the fish.

After you get it.

Huang Tao picked up an empty bowl, took a bowl of water, put it aside, and waited.

Wei Mingguo, who was very satisfied with Huang Tao's method of putting fish into the pot, saw his move, and knew it, waiting for his next move, wanting to see if he could

Soon.

The water in the pot is brought to a boil.

Huang Tao took a big spoon, skillfully skimmed all the foam in the pot, and immediately poured a small half bowl of water into the pot from the bowl on the side.

The water in the pot stopped boiling in an instant.

Not for a while.

It continued to gurgle and bubble, gradually boiling.

When the water in the pot was boiling again, Huang Tao poured some water into the pot along the edge of the pot again.

Once again, the boiling inside the pot stopped.

"Elder Wei, what does Boss Huang mean by this? Why don't you let the water in the pot boil all the time? Liu Qianqian said in an active atmosphere.

"It's not impossible to boil all the time, but it's easy to boil out the moisture contained in the fish, and if you keep cooking, it's easy to loosen the fish, so you add water to the pot so that the moisture of the fish doesn't get boiled, so that the fish has more moisture and a more tender taste after it comes out of the pot."

"I see!"

"This seems to be a simple addition of water, but in fact, it is a test of the chef's grasp of the heat, if you do not grasp the amount of water added each time and the length of cooking time, it will make the fish have an uneven overturn."

Wei Mingguo smiled.

This is a happy smile of satisfaction with Huang Tao's approach.

"Looking at your expression, Boss Huang's operation, you should have a good grasp of it!" Liu Qianqian smiled at the corner of her lips.

"That's true."

Wei Mingguo nodded.

Three minutes later.

When the water in the pot boiled again, Huang Tao no longer added water to the pot, and let the water in the pot boil completely.

Wait another 20 seconds!

He took the pot and shook it slightly.

Let the fish in the pot rotate slowly along the boiling water in the pot.

He picked up a large colander.

Copy it into the pot.

The three pieces of fish are safely copied into a colander, and they are safely placed on the plate prepared in advance.

The shape is very well placed!

The two males are connected one after the other, and next to them is a slightly shorter female.

Get that done.

Huang Tao decanted part of the original soup from which the fish was boiled.

Leave only about 250 grams in the pan.

Then take cooking wine and soy sauce and pour it on the fish, the purpose is to give the fish a little background.

Another pot.

Use the broth of the roasted fish to hook a glass of oy.

The success or failure of this dish is in one fell swoop!

He placed the pot on the stove and reheated it.

Add sugar, soy sauce, vinegar and minced ginger to taste.

He stirred his Ali in the pot with a spoon.

This is done to speed up the fusion between the spices, and also to prevent the sugar from sticking to the pan after melting.

When the soup in the pot boils again, a fragrance wafts out of the pot leisurely......

It's mouth-watering!

He stirred the starch of the water he had prepared a little and poured a little into the pot.

Keep stirring.

After a while, the reddish-brown soup in the pot became more and more viscous.

After the glass was not boiled, he poured a tossed rice wine into the pot.

One is to increase the fragrance and make the fragrance of the glass richer.

Second, it's naturally fishy!

After all, it's grass carp!

Even if you are hungry for a few days, no matter how clean you are, you can't avoid the appearance of fishy smells.

At this time, pour a drop of rice wine into it.

It can suppress the fishy smell in the fish.

In addition, if it is put late, it will not affect the umami of the fish, but will set off the umami more and more perfectly.

Wei Mingguo poked his head over to see the viscosity of Huang Tao's sauce.

Whether a plate of West Lake vinegar fish can reach the standard of delicate and translucent depends mainly on whether the lack of juice is evenly adjusted.

You can't add oil to the juice, otherwise the taste of the finished dish is not fresh and refreshing.

And the thickness of the lack of juice must also be accurately grasped, otherwise the color is not good-looking.

In addition, if the lack of juice cannot be hung on the fish, not only will the mottled surface give people a feeling of falling apart, but also tasteless.

Wei Mingguo glanced at Huang Tao's boiled glass, was very satisfied, and praised: "This viscosity is very good!" The color mix is also quite good! ”

I didn't expect the glass made by Boss Huang to be so perfect, he was a little ashamed!

Wei Mingguo's sense of expectation for this West Lake vinegar fish is full!

"It's over!"

Huang Tao held the pot in one hand and a spoon in the other, and poured the boiled glass in the pot on the fish.

Even the other gaps on the plate were drenched.

He pinched some more ginger and sprinkled it on top.

The West Lake vinegar fish is almost ready!