Although Su Qingluan's plating decoration is exquisite, it is not very stunning and eye-catching in the category of food carving - this is in the modern era where Su Qingluan is located, the food carving technology has been very mature, and the involution is serious.

And now Su Qingluan's time period, although there are also ways to make the food more exquisite, but it is more through the position of the food itself to change the arrangement to achieve a more pleasing purpose.

After all, the so-called "food carving" is to use a whole piece of food only as a decoration rather than for eating, which in many places seems to be a bit extravagant.

Su Qingluan's hand, not to mention the little chefs who were compact nearby, was very amazing, and even Xu Yuanwei, who was in the distance, forgot the work in his hand, and stared intently at Su Qingluan's knives flying back and forth on the ingredients.

The completion of the food carving is mainly to present the shape of a swimming fish playing with beads, and the lifelike peony flower is the "bead".

Immediately, Su Qingluan picked up the minced ginger and garlic, turned around and slid the hot oil into the pot - since Su Qingluan said with the shopkeeper Liang and Xu Yuanwei that vegetable oil can also be eaten, and now after a period of improvement and adjustment, animal oil and vegetable oil are already used in Hongfu Building at the same time.

Unlike yesterday's jam, which was already pureed, the flesh containing peaches is still relatively distinct, and it not only needs to be fried, but also needs a little longer to make the flesh soft and rotten into puree.

But fortunately, the peach itself has a bright red or deep red color, and compared to those wild jams, it presents a more vivid and bright red than orange red. In this way, the color of the sauce will be more vivid and eye-catching.

Of course, this time when the jam was seasoned with rice vinegar in the later stage of the frying jam, Su Qingluan was choked and coughed violently. But this time, she was not the only one who was put down by a wave of rice vinegar, and those who got closer were not spared, coughing and sneezing one by one, making their eyes red, like little rabbits.

Su Qingluan coughed and explained to them: "Even if the acidity of the flesh is enough, this sweet and sour sauce should add rice vinegar to stimulate the aroma, because vinegar and pulp are two kinds of sourness, if it is too sour, add ten taels of sugar - when you taste the finished product later, you can feel the sweetness and sourness of this taste, and slowly explore it yourself." ”

I think when she practiced this squirrel fish, there were two places that always overturned:

One is naturally to give the fish slices a knife, and the other is careless, either the fish is too far away from the fish skin, and it is all solidified, which is not good for taste and is not beautiful, or the force is too great, and the fish steak is cut into two sections or caused the fish meat to fall off;

Another difficulty is the preparation of the final sauce, because the situation, type and size of the fish are different each time, resulting in the need for sweet and sour ratio to be explored according to the specific situation.

What's more, there was no tomato sauce in this era, and although there were many fruit substitutes available, this also showed that the raw materials that could be used as sauces were more varied, so there were more uncertain and uncontrollable factors.

Therefore, there is one more variable that needs to be controlled by chefs, and naturally the difficulty is even higher every time it is concocted.

Su Qingluan looked around, looked at the little chefs around him who were pecking rice, and said: Now they are all so energetic, and when they get started, they should be abused by this dish to cry.

But who is not a chef who has worked hard and worked hard like this?

Su Qingluan thought about it, poured the sauce into the container next to it for later use, and then wanted to brush the pot.

At this time, the little chefs who were watching were about to become little fans, and when they saw that Su Qingluan wanted to brush the pot, someone immediately ran over to do it for him, and let the shopkeeper Liang tease him: "This posture, there are already people who don't need to be paid to do it, and in the long run, the status of my chef Xu is not guaranteed." ”

Su Qingluan and Xu Yuanwei were indifferent, but the little chef who helped made a big red face.

Shopkeeper Liang said curiously: "Qingluan, are you really light and light?" In fact, he also knew that Su Qingluan's temperament would not be hearty, so he was sure to make a little innocuous joke.

But Su Qingluan is indeed a rare kind, how to say it...... All in all, it's ...... Be broad-minded......

Shopkeeper Liang thought about it, and didn't use a more appropriate adjective like "less roots", but Su Qingluan accidentally saw through the truth under the round uncle's smile.

Su Qingluan twitched the corner of his mouth: I thank you for holding up to me so much for your eight lifetimes.

Some people said that the pot was brushed, and Su Qingluan turned around to get the fish with his free hand.

Just like yesterday, Su Qingluan first wrapped the cut fish meat and "fish neck" with water starch and dry starch, and then concocted the fish meat in the same way.

At this time, the little chef who went to brush the pot also came back, and seeing that Su Qingluan had already started the next step, he couldn't help but trot in a hurry.

Su Qingluan said with a smile: "Don't worry, I'll wait a little, and then this step is also what I said when I was making 'pot wrapped meat' before, it's just wrapped in a layer of starch, it's just the same." ”

Xu Yuanwei next to him said with disgust: "It's frizzy, and I don't know how to add some water to the pot, if the iron pot is burned, you will have to deduct a few months' wages!" ”

He said disgust, but he still said that he honestly added a scoop of water to the pot and twisted the little chef's head back: "Look at it, this dish is enough for you to learn!" ”

As he spoke, he didn't tinker with his own bones, and he stood nearby to watch.

Su Qingluan smiled at Xu Yuanwei, and the other party snorted coldly and twisted his head to the side, looking very disgusted.

Su Qingluan knew that this uncle had a good face, so he didn't say anything anymore, and continued to wrap starch.

Someone saw Su Qingluan using water starch as the base for hanging dry starch, and asked, "Isn't it okay to use egg liquid or water?" ”

Su Qingluan said with a smile: "That's a good question, I've also tried other materials, but it's not as much and thicker than water starch and dry starch." ”

Saying that, Su Qingluan gently patted the fish meat stained with dry starch, and patted it all the time: "Only by patting off the excess dried starch powder in this way can you see how much is hanging on the fish, so that the pot will not be off, and the outer layer of shell will fall off or expose the fish, and the fish will not be clumped together. ”

As he spoke, Su Qingluan poured out the water in the pot, poured in soybean oil when the water was dry, looked at the oil temperature again, and evenly coated the fish head and "fish neck" with water starch and a layer of dry starch.

"The starch of the fish head should be thinner, which can ensure that the fish head can be fried until golden brown," Su Qingluan pointed to, "The fish head is full of bones, and it is not good to dry the powder." What's more, you can't see the shape of the fish head, and it's not good-looking. ”