When Su Qingluan fried the fish in the pot, he deliberately emphasized that one side of the tail must be lifted up and fried, so as to have the modeling effect of "the tail turning up".

When the fish is fried in the pan, it can't be turned back and forth like ordinary dishes, otherwise it is easy to let the two fish steaks that have just been glued with water starch and put in shape scatter.

After a while, Su Qingluan put the fried fish head on the "fish neck", picked up the whole fish steak and drained the oil and put it on the big plate, so that the head of the fish was raised, and the tail of the fish was upturned, as if it was about to jump out of the water.

The people around couldn't help but admire: "This shape is really unique!" ”

"It's so lifelike, it's like the fish is going to come back to life!"

"Let's not talk about the taste, the momentum of this dish is superior to other dishes!"

Su Qingluan couldn't help but laugh when he heard this: God is imposing, why don't you talk about blood suppression?

Secretly complaining, Su Qingluan poured the oil: "Next, this sauce can't be poured directly on the fish, we have to give it a layer of light, thicken it, and make this sauce brighter." ”

As he spoke, Su Qingluan added the water starch to the sauce that had been fried earlier. As the water starch gradually receives, the soup that was originally bubbling with large blisters gradually becomes crystal clear and thick, turning into fine small blisters.

Su Qingluan glanced at the length of the fish's body, and then swept the amount of soup in a blink of an eye, Su Qingluan took up the pot and poured the thick soup evenly on the fish body and tail from top to bottom.

Suddenly, the "fish scales" that had been fried golden brown were wrapped in a layer of bright red crystal sauce, exuding a sweet and sour fragrance that made people whet their appetite.

"The amount of this sauce is also very particular." Ignoring the faint sound of swallowing saliva around him, Su Qingluan pointed to the sauce, "It can't be too much and too thin, otherwise it won't be able to wrap the fish and there will be no thick taste, and it is easy to make the crispy fish on the outside and tender on the inside soaked, which will not only affect the taste but also affect the appearance." ”

As he spoke, he picked up the plate and let the little chefs take a closer look: "Ideally, this sauce hangs evenly on every inch of the fish, and does not miss the fried part underneath." At the same time, there is no excess soup that can't hang the fish at the bottom of the plate, keep the bottom of the plate clean and tidy, and don't let the food carvings on the plate be polluted and colored. ”

As she spoke, she pointed to the peony flower leaves carved from the cucumber near where the fish's head was.

Su Qingluan said, put the plate on the table and breathed a sigh of relief: "This fish is done, let's try it!" I'm going to brush the pot! ”

Seeing that the little chef was coming over, she stopped this time: "Take advantage of the freshest time, everyone can taste the best taste of this dish, you brush the pot and come back, the taste is not as good as just out of the pot, go and taste it." ”

Xu Yuanwei saw that Su Qingluan had gone to brush the pot, and a bunch of cooks were still here stunned in place, and said with a smile: "Little lady Su asked you to taste it, just go and taste it!" ”

As he spoke, he took the lead in handing Liang a pair of chopsticks, and he also took a bite of fish with the chopsticks.

As the chopsticks pierce the crispy skin on the outside, you can clearly hear a slight "click" sound, and then the white and shiny fish appears in front of people's eyes.

"Suck!" Someone couldn't help but take a sip of saliva, and was glared at by Xu Yuanwei: "Look at your little bit of talent!" ”

That being said, he himself put the piece of fish caught in his chopsticks into his mouth.

Liang Youdao is happy, but the movements in his hands are not slower than Xu Yuanwei at all, and he doesn't look at it in a hurry, but the action of holding the fish meat is not ambiguous at all.

The small chefs around saw that the shopkeeper and the chef had already moved their first chopsticks, and they also began to move their chopsticks.

At this time, Su Qingluan came back after brushing the pot.

Although Su Qingluan's fish today has some weight, and it is almost half a meter long, there are many people who can't stand the back kitchen, so even if everyone only eats one or two bites, the small half of the fish is almost eaten.

Su Qingluan looked at the "cold leftovers" that were missing half in an instant, and asked with a smile: "Ladies and gentlemen, is this fish delicious?" ”

"Uh-huh!" Everyone immediately nodded like chickens pecking rice, and replied again and again.

Su Qingluan grinned toothily - how did you look at that smile, it was a bit like the teacher looking at the students who couldn't answer the questions during the exam—and then asked the death question: "Where is the delicious?" ”

How, how do you have to eat and take an exam?!

A bunch of cooks looked horrified.

Xu Yuanwei looked at his group of subordinates and little apprentices, and was angry: "I usually look very clever, why is it here like a wooden stake?" What do you guys say, dumb?! ”

As he spoke, he added another piece of fish with different parts to taste.

As soon as Su Qingluan saw it, he understood that Xu Yuanwei was worthy of being the most experienced chef here, and he could see at once what the difficulty of this "squirrel fish" was.

Every time he picks up the fish, he carefully observes the part where the fish is connected to the skin, and each piece of fish is deliberately dipped in a little more sauce so that he can taste the taste more carefully and control the heat of the thickness.

Compared with those little chefs who ate a mouthful of fish and meat, they would only be praised as "too delicious" and "too delicious", Su Qingluan could see that Xu Yuanwei was the only one who really learned the key points.

However, this is also normal, these little chefs have not yet officially become teachers, and the basic skills are not so solid, so it is naturally difficult to see the real key steps and know-how of a dish.

However, Su Qingluan also understands that although Xu Yuanwei is strict, he is not the kind of person who can hide his secrets, if necessary, he will definitely be able to learn this dish and then teach it to someone who can really inherit his mantle.

Su Qingluan was sighing in her heart, but she saw someone muttering in her heart walking towards her.

This feeling of "secretly paying attention to others but being caught" was so strong that Su Qingluan took a step back a little weakly, and then was speechless - he didn't really say anything, what kind of energy did he have?

"Does Master Xu have any advice?" Although Su Qingluan smiled, there was still a little emptiness in his tone.

Xu Yuanwei looked at Su Qingluan steadily, making her hair stand straight behind her back: Could it be that this person has any mind-reading skills? I didn't say anything bad about him, did I? Su Qingluan muttered in his heart.

I never thought that Xu Yuanwei suddenly bowed down and clasped his fists and saluted Su Qingluan: "I don't have to continue to compete today, I am willing to bow down." ”

Su Qingluan hurriedly shook her head: "How can you say that, Master Xu hasn't made a move yet...... and most importantly, she spent a long time counting on the "food exchange" link!

As a result, now, the "pop" is gone! Who is she talking to?