Zhou Zhou said with a smile: "The first is the "steaming method", which is to steam the fish first, and then drizzle it with sweet and sour sauce, the advantage is that the fish is tender in the mouth, and the sweet and sour are moderate, which is more suitable for the taste of southerners, so it is also called the southern method.

If this practice is to use ordinary freshwater fish, it must not exceed one catty, otherwise it will not reflect the freshness and tenderness of the fish, so it is said that "eight taels are pretty, nine taels are treasures, and one catty is barely needed".

However, this southern method is eaten by southerners who use *** fine, and if it is a northern man, it will not feel enjoyable.

Therefore, there is a second northern "fried method".

This method is to cut the fish out of the "squirrel fish flower knife", then fry it directly in oil until it is nine mature, and then pour it with a sweet and sour sauce that is heated and stir-fried.

The advantage is that the fish is crispy and has an excellent taste, and this northern method does not have high requirements for whether the fish is tender enough, even two or three catties of big fish can be used, which is just right for the northern Han to eat refreshingly."

Zhou Zhou first cut off the tail fin of this Yellow River carp, chewed it in his mouth, nodded slightly, and said: "Yes, this tail fin is fried in oil, and the difficulty is not that it is fried, but that Master Wang has not forgotten to hang sweet and sour sauce on this tail fin, and it is still very evenly hung, which alone is something that many chefs can't think of or can't do."

However, this is not a unique ingenuity, what is really powerful about Master Wang is the fusion of the two factions of the north and the south, and the method of creating an original family."

Old man Zhang Zhouxuan nodded: "It's steamed first and then drizzled, it's really good, I'm afraid Huaxia is the only one who does sweet and sour fish."

What are these two guys talking about?

Su Rou had almost eaten, and was half-leaning on the seat rubbing her little belly, looking forward to her tomato egg soup being served.

Listening to the conversation between Zhou Zhou and Zhang Zhouxuan, I felt like falling into the clouds, and the two-foot girl couldn't touch her braided tail.

Wang Shenghai smiled faintly: "Old Man Zhang and Master Zhou are really powerful...... Yes, this practice was created by Chen, please advise."

was seen through the exclusive craftsmanship, but he did not have the slightest nervousness, but was a little proud, obviously confident in his sweet and sour Yellow River carp.

"The Yellow River carp is not actually a carp, it is a species of freshwater fish that can grow to a very large size, but can ensure that the meat is fresh and tender.

Therefore, it is inevitable that there will be some regrets when making this kind of fish, whether it is a southern or northern approach.

Chef Wang can "cook according to his aptitude", which is indeed very clever.

If I'm not mistaken, Master Wang first steamed the fish until it was six mature, and then quickly slice the fish body with a knife when the fish is hot.

This knife technique is not a "squirrel fish flower knife", but it is performed on the six mature fish meat, the speed is fast, and the knife is in the ice cube, where the knife passes, the fish meat is tight on the outside and loose on the inside, and the cold and heat are pressing, which will produce subtle cracks.

Then instead of frying the fish in the oil pan, Chef Wang used hot oil instead!

In this way, the tender taste of the inner layer of fish is retained, and at the same time, the outer layer of fish is crispy and delicious, and the slight crack caused by the cold knife and hot fish will make it easier for Chef Wang to absorb the flavor when pouring the sauce!"

Zhou Zhou said with a smile: "This sweet and sour Yellow River carp is unique in the world, and the method is also unique in the world.

Wang Shenghai's eyes lit up when he heard this, and he said that his peers were enemies, but if he could get the appreciation of his peers, it would be very happy, and he immediately laughed: "Thank you Master Zhou for the compliment, I'm sorry, I'm sorry."

"Hehe......" Zhou Zhou glanced at him, "I'm sorry, although the advantages of your fish are obvious, the disadvantages are also obvious."

Wang Shenghai's face changed: "Why did King Zhou Mian say this, could it be that something was wrong with eating?"

"That's not right......

Zhou Zhou put another chopstick fish meat in his mouth, shook his head and said, "This sweet and sour carp entrance is really good, even Old Man Zhang doesn't seem to have anything wrong with it......

Old man Zhang Zhouxuan was not happy when he heard it: "Xiao Zhou, who said that I didn't have a problem with eating,

I won't say that, I deliberately left a chance to show you off. Can you figure it out......

"I know, thank you, old man."

Zhou Zhou said with a smile.

Old man Zhang Zhouxuan laughed: "It's good if you understand, it's good if you understand."

Zhou Zhou laughed and said, "Okay, I'll talk about it."

Sweet and sour carp, whether it is southern or northern, pays attention to an aftertaste, which is determined by the characteristics of the dish itself.

Sweet and sour is sweet and sour, sweet and sour, bitter, spicy and salty, there are five kinds of tastes in the world, and it accounts for two.

In addition, the fish is either tender or crispy, and various flavors are arranged and combined, so the more you eat, the more fragrant it is, and the aftertaste is long.

Chef Wang's improvement method is indeed a fusion of the essence of the north and the south, retaining the tenderness and crispy taste of the fish, but this is the problem.

You first use the steaming method, then open the fish with a cold knife, and then use oil instead of frying to make the sweet and sour taste completely flavorful, but ah, does the sweet and sour fish really need to be completely flavored?"

Wang Shenghai was stunned for a moment: "Where did King Zhou Mian start with this, is it wrong to say that it is completely delicious?

Isn't what we chefs want to be thorough and complete?"

Zhou Zhou shook his head: "Of course not!

Master Wang can ask such a question, then it's no wonder that you haven't found out what the problem with this sweet and sour carp is.

I would like to ask Master Wang, if the diner eats your carp in the first bite, it has been completely tasted,

So where's the aftertaste?"

"Aftertaste?"

Wang Shenghai was suddenly at a loss.

"The key to sweet and sour carp has never been sweet and sour, but in the fish.

In other words, diners will feel sweet and sour at the beginning of the meal, but when the diners eat halfway or later, the enjoyment brought by the sweet and sour taste should gradually disappear, and the freshness and crispiness of the fish will take its place, so that the dish will return to its original ......

"So whether it's the southern style steamed first and then the sauce, or the northern style fried and then served with sauce, in fact, it is steamed or fried.

First, lock in the original taste of the fish and separate it from the sweet and sour sauce made of sweet and sour boiling, at most, the sauce borrows a little fresh fish to make it taste better.

After the diners have enjoyed the sweet and sour taste with a hint of fresh fish, they can really eat the fish body, and they can also enjoy the delicious and juicy southern style and the thick and crispy meat of the northern style.

One is not tired of eating, the other is "not tired of eating", everyone takes what they need, and it is for this reason that this sweet and sour fish will become a famous dish loved by both the north and the south."

Speaking of this, Zhou Zhou looked at Wang Shenghai with both appreciation and some regret: "This is what I said about the 'aftertaste'.

Master Chen's fish is determined to forge ahead, and he wants to capture the essence of the north and the south, this idea is of course good, and it is estimated that Grandmaster Sun agreed to let you go out because of this.

But there are gains and losses, your dish is steamed first and then drizzled, which is more tender than the fish of the northern style and more crispy than the fish of the southern school, and with the clever knife technique, the sweet and sour sauce is completely flavorful......

But because of this, your dish has become too "balanced" and "modest", and the result is that it is older than the sweet and sour fish in the south, not fresh and tender enough, and more tender than the sweet and sour fish in the north, losing its crispy taste.

Your knife skills are really good, after the cold knife blooms, although it is drenched in oil, it will not completely lock in the original flavor of the fish like steaming and frying, and it has successfully entered the flavor, but where does the unique "aftertaste" of this sweet and sour carp go?" Z.br>

"Old Zhou, is it really good for you to be so picky about others......

Su Rou was stupid, she didn't expect Zhou Zhou to be a troll and spew out a set of big truths, and she had to criticize others one by one?

But does it make sense when you think about it?

She also ate sweet and sour fish in the company's restaurants, and tried both the northern and southern methods, and now in retrospect, the fish made by Wang Shenghai is indeed as Zhou Zhou said, and has certain advantages over the north and south, but also has certain disadvantages.

Moreover, when Zhou Zhou said this, she seemed to really feel that there was less of this dish

After some aftertaste, suddenly it doesn't smell good......

No, is there really something wrong with this dish, or was I brainwashed by this guy Lao Zhou? It's amazing, I didn't expect the chef to become a foodie to be even more terrifying.

Wang Shenghai's eyebrows twisted into a pimple, he was silent for a long time, and suddenly hurriedly hugged his fist at Zhou Zhou: "Thank you Master Zhou for your advice."

Looking back now, when I started the cooking with this dish, the master once said that there must be merit in the recipes that have been passed down for hundreds of years, and they cannot be changed casually.

However, the chef also said that contemporary chefs should have the spirit of forging ahead, and praised me for doing a very good job.

Now it seems that the master had a problem with eating at that time, but his old man was encouraging me......

Zhou Zhou said with a smile: "I actually want to encourage you, although the change is not perfect, but your sweet and sour carp also has its own characteristics, and it is not bad.

But since I'm here to "serve hard dishes", of course I'm going to find fault with you, and I hope you don't blame me for being nitpicking."

Zhou Zhou ended the review and smiled and accepted the top recipe "sweet and sour Yellow River carp" rewarded by the system, in the eyes of Wang Shenghai, who didn't know the inside story, this Master Zhou really had an excellent demeanor, and it was simply unfathomable.

"Don't dare, don't dare, Master Zhou, what's wrong with this...... It's pointing me in, and it's too late for me to thank you......

Wang Shenghai said respectfully: "Master Zhou, the pork belly and chicken gizzard that I specially selected should have been delivered, they are definitely the freshest and best ingredients, please ......wait a while."

After speaking, he turned around to leave, but the old man Zhang Zhouxuan stopped him: "Xiao Wang, wait a minute, I have to let you know something.

In my Lu Wei Xuan, someone got a full score with a "fried double crispy", which can be described as amazing.

I have a disciple named Cui Zhengshan, who is also known as a genius and is very proud, but since he has eaten Xiao Zhou's fried double crispy, he has been convinced since then, and he went to X164 to be a cook.

This person is Zhouzhou in front of you......

"Choi Jung-san......"

Wang Shenghai was stunned when he heard it, others just left, Cui Zhengshan's fame he had heard, although he was nominally a disciple of Old Man Zhang, in fact, when it came to cooking, he was no longer under Old Man Zhang Zhouxuan, as long as the time came, he would be a national culinary master?

Even he took it orally because he ate Zhouzhou to make an oil explosion double crispy heart?

Then I heard the old man Zhang Zhouxuan say: "Actually, my old man is also very convinced, just say that this oil explosion is double crispy, I am not as good as Xiao Zhou."

Wang Shenghai was completely stupid.

Mom...... I'm not coming, don't bring such a bully!

Old man Zhang Zhouxuan smiled and said, "Actually, if you are willing to invite Sun Lao now, then you don't need to make this fried double crispy, which can save you a lot of time."

"That's ......."

Wang Shenghai was a little hesitant for a while, Zhouzhou is also too powerful, not only can taste, but also can do, it is simply a Lu cuisine everyone!

If it is himself, can he rely on a "fried double crispy" to convince a proud genius like Cui Zhengshan?

It's not possible!

Wang Shenghai shook his head secretly, forget it, people don't actually have any malicious intentions, they just want to see the master......

Why do you have to do this?

At the moment, I thought about promising Zhou Zhou and Zhang Zhouxuan to go to the master's house to report back, presumably no matter how weird the master's temper is, he will be willing to meet these two diligent big men, right?

"Sheng Hai, what's wrong with you? Have you forgotten that the master once said that even if you are beaten to death, you can't be scared to death?

When did my Sun's victorious disciple become a wreck?"

The beaded curtain on the door of the private room was lifted, and an old man with white hair walked in, dressed in a Tang costume, with a national face, a lion's nose, and bright eyes, holding a purple clay pot in his left hand, bursts of tea fragrance from the spout, and holding two large steel balls in his right hand.

Zhou Zhou has also seen several diligent old men and old men, and there are all kinds of problems, but it is the first time I have seen such a horizontal one in front of me.

The old man walked into the station, the big steel ball in his hand turned faster and louder, his eyes swept over the faces of Zhou Zhou and the others one by one, and nodded at the old man Zhang Zhou Xuan: "No wonder even my eldest disciple is going to be deflated, it turns out that there are you?"

looked at Zhou Zhou again: "You are the Zhou Zhou who has become famous recently? It's not easy for a young man, he has been ranked eleven in the line of weapons in a short period of time, which is not something that anyone can do."

Zhou Zhou said with a smile: "Elder Sun has praised him, in order to be able to see Elder Sun, I really have to offend your disciple, please forgive Elder Sun."

It should be that someone in the store ran to inform Sun Desheng that a colleague came to "visit", and the old man probably listened to the wall for a while outside.

It is estimated that he saw that his eldest disciple was so cowardly, so he couldn't help but show up.

Su Rou is quite happy, it's not easy, I finally saw the true face of this Grandmaster Sun, it's just that people are a little fierce, what do you do with your eyes glaring at others?

It was Zhou Zhou and Zhang Zhouxuan who came to find trouble, not me......

Wang Shenghai's nervous face turned white, and he felt that he was Dou E...... Master, haven't I yet conceded defeat......

Besides, even if I admit that my skills are not as good as others, it will be a loss to Zhou Zhou and Mr. Zhang, who are in full swing at the moment, and it can't be regarded as a shame.

And even if I admit defeat, I will give you a reward when I turn back, if you refuse to see you, can they still put the pot at your door and challenge it?

Even if the two of them have enough positions in diligence, after all, they are still far apart.

But you're good and you're out yourself...... And as soon as you come out, you scold me, how wronged I am......