Daddy's Gourmet Store

Chapter 172 One Shot!Wang Zha

At this moment, news about Huang Tao's "on-site teaching" to make "West Lake Vinegar Fish" spread like wildfire...

Scattered in various areas of the food festival...

The news!
After falling into the ears of chefs from various star-rated hotels and well-known restaurants in the gourmet booth area, they all showed the expression of "Fuck, can I really hear this without spending money?" Shocked little expression.

What the hell!

What the hell!

Boss Huang's "on-the-spot teaching" dish turned out to be... West Lake Vinegar Fish!
I rely on!

This special meow is the classic "top dish" of Zhejiang style!

As expected of Boss Huang!
One shot!

It is Wang Zha.

They were so shocked by the explosion that their eyeballs almost popped out of their sockets, and their hearts couldn't be calm for a long time!
Chef of Tangling Stone Hotel: "Hey, hey, have you heard about it? Boss Huang at the delicious booth will teach you how to make West Lake vinegar fish later!"

The chef of Genting Hotel: "I heard, I just heard about it, I came here on purpose just to tell you about it! I didn't expect you to know about it... Let me tell you! I heard When the news came out, it was a shock!"

Chef of Maibin Hotel: "We've lost each other! You don't even know, I was shocked when I heard the news! Compared with the emoji with "eyes staring like copper bells" on the Internet, there has been Nothing less than that!"

Chef Lao Qian of Zhiweiji: "Hahaha~ I use this emoji to describe it, it's incisive! But I was shocked when I heard it!"

The chef of Genting Hotel: "Hey! Lao Qian, do you know that the Weiji booth is next to Boss Huang! Aren't you and Boss Huang very close? Boss Huang didn't tell you a thing or two in advance? You didn't tell me Did he inquire about it once or twice?"

Seeing the "Old Qian, you are not kind" eyes from those chefs, Lao Qian shook his head speechlessly: "No, no! When Boss Huang was leaving, the customers who lined up asked him what kind of dishes he taught on stage. It’s coming, but he pretended to be mysterious and didn’t say anything!”

Uh……

This is not until the last moment, the rhythm is not announced~
The chef of Dongling Stone Hotel thought for a while, and expressed his doubts: "You say, Boss Huang is so young, can he master this West Lake vinegar fish? After all, the more traditional the dish, the more demanding it is for the chef. Gao, without the skills that have been passed down for hundreds of years, it is impossible to cook authentic traditional dishes!"

Everyone was still talking about it in shock and excitement, but when this sentence came out, everyone fell into deep thought.

This dish may seem simple, but it is very delicate to make!
A good West Lake vinegar fish, the taste cannot show the mountains and dews.

This is like Yuzang Shoal, gradually showing your figure.The fish fins seem to spread their wings, the fish meat is smooth and tender, there is no grassy smell at all, and it can make people eat grass carp like crabs...

Want such deliciousness!
From the selection of ingredients, the cutting of the knife to the blanching and seasoning, the heat is very particular.

The grass carp used first must be "raised hungry".

As the name suggests, if the grass carp is selected as the West Lake vinegar fish, after being caught, it will be difficult to eat a full meal, starve for several days, until there is nothing in the stomach, no food, naturally even the muddy smell on the body is gone .

The meat of the grass carp is no longer loose and becomes much firmer!

When the fish is well raised, it has to be killed alive, and the knife should be changed seven times.

Only those who can cut these seven knives correctly can be regarded as a qualified Hangzhou chef!
This knife method not only affects the cooking taste. When the fish is cooked, the correct knife method can make the fish meat and skin shrink evenly, the incision cracks, becomes larger and turned outwards, making the fins tilt up, and the fish can be presented alive when serving sense of leap.

After processing the ingredients, the cooking process cannot be sloppy at all.

Funny to say!

Among the many famous fish in China, the West Lake Vinegar Fish is probably the only fish that does not use a drop of oil.

The process of cooking fish seems simple and fast, but it is actually quite particular.

The first is the order and method of putting the fish into the pot.

Second, is the amount of water in the pot.

Finally, it is the base color on the fish before it is out of the pan...

Gorgon juice is even more important.

The success or failure of this dish depends on it!
Anyway!

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

Do not add oil to the sauce, otherwise the taste of the finished dish will not be fresh and refreshing.

The thickness of the Gorgon juice must also be grasped accurately, otherwise the color will turn black and it will not look good.

Moreover, if the sauce cannot hang on the fish, not only will the mottled surface give people a feeling that the fish is falling apart, but it will also taste bland.

In short.

From material selection to cooking, they are extremely particular and test their skills.

The chef of Tangling Stone Hotel thinks he is himself, and it is difficult to grasp it!
Few of the chefs present could grasp it!
As for the delicious Boss Huang, can you handle it?
They didn't dare to jump to conclusions, they could only tell after he had cooked and tasted it.

After all, it is a bit difficult to make cheap grass carp taste like crab...

The chef of Zhiweiji Laoqian weakly said: "It shouldn't be a big problem! After all, Boss Huang's cooking skills are here, right!"

The chef of Genting Hotel: "It's really hard to say, why don't we go and observe?"

Chef at Maibin Hotel: "That's a good idea, let's go and have a look, maybe we can learn a thing or two along the way!"

Chef Lao Qian of Zhiweiji: "Let's go, what should we do with the business of the booth? We should increase our horsepower and buy more while Boss Huang is going to teach on the spot!"

It's so reasonable, it's hard to argue with it!

But in front of watching Boss Huang cook, this business is nothing special!
"Old Qian, go back and guard your three acres of land!"

After speaking, the chefs left, leaving only Lao Qian with a firm back.

Right!

In front of Boss Huang's cooking, everything else is just floating clouds!
Old Qian was in a hurry: "Hey...wait for me! I didn't say no..."

He hastily followed.

……

Food Festival.

The acquainted diners gathered together in twos and threes, and one after another sounded out.

"Hey! Let me tell you, I heard that Boss Huang from the delicious booth will teach you how to make West Lake vinegar fish!"

"I'm going~ What about the West Lake vinegar fish? This special meow instantly blows away all my expectations and expectations..."

"Every time friends from other places come here, I always order two fish, one is West Lake vinegar fish, and the other is other fish. The waiter always asks me: "Sir, did you order West Lake vinegar fish? fish? "Yes, because the West Lake vinegar fish is so bad! Every time my friends finish the first bite, they will immediately take the second bite, because they doubt themselves. They can't believe that the West Lake vinegar fish is so bad. They will all say sadly: "West Lake vinegar fish is really bad! ""

"Hahahaha! Brother, what you said is so incisive! I've always wondered if this West Lake vinegar fish is famous for being so unpalatable?!"

"Yes, this West Lake vinegar fish is really unpalatable. I once ordered a plate of West Lake vinegar fish and got four bites... But there are five of us in total!"

"It's really bad. I don't know why it's so famous. I've eaten it twice. The first time I ate it in a small restaurant. It was too bad. Think about it. It's probably because the chef's skills are too poor. The second time I went outside the building. Lou’s food is still unpalatable. It should be the most unpalatable fish I have ever eaten in my life. Even when I think of any fish that are unpalatable, the first thing I think of is West Lake Vinegar Fish! I will never forget it. !"

"Yeah~ It's the same reason that the shrimp and eel in Kuiyuan Pavilion are getting worse and worse. Now I can't eat authentic West Lake vinegar fish!"

"Hey! It can only be said that no matter where it is now, the traditional delicacies are all the same. The problem is that the ingredients are no longer ecologically brewed, and they can't make authentic flavors at all."

"Brother, what you said is very reasonable! The West Lake Vinegar Fish has high requirements for the quality of grass carp, and the bad breeding environment has a strong earthy smell, which has already lost points. Secondly, the authentic West Lake Vinegar Fish is boiled. After 1 Minutes is old, and ordinary restaurants can’t master the heat, and then lose another point. In the end, carps continue to lose points..."

"That's right. Grass carp needs to rest for a day or two to get rid of the smell of mud. Now 99.9% of Guimao restaurants will do this for you? So, the fundamental problem is not whether the West Lake vinegar fish is delicious, but the blind pursuit of fast food grassroots The contempt and absence of tradition in the context of successful globalization.”

"Hey! It can only be said that the simpler the dish, the higher the requirements for the ingredients and the chef! I don't know how the West Lake vinegar fish made by Boss Huang will taste in the end? It shouldn't be unpalatable, right?"

"Based on Boss Huang's cooking skills, it shouldn't be too bad to eat, but it's really hard to say how delicious it is. After all, we haven't tasted it before."

At this time, everyone's attention shifted from complaining to Huang Tao's cooking skills, and everyone was more curious than the other.

"Why don't we go to the live teaching place to have a look?"

As soon as this remark came out, countless people responded.

"Okay! Then let's go there quickly! It's late, and there may not even be a place to sit."

"Go, go, go, go..."

All of a sudden, the diners gathered in twos and threes all headed for the nearest exit.

……

Over here at the booth of the International Hotel, this meeting also got the news.

When Ma Qingxiong learned about it from his subordinates, he was a little surprised: "What? West Lake Vinegar Fish? Boss Huang wants to make West Lake Vinegar Fish?!"

"I heard from the staff at the on-site art teaching side that the ingredients they prepared were the ingredients needed for the West Lake Vinegar Fish! This must be true. Many other chefs at the booth now know this. I heard that they The chefs are all rushing to the on-site art teaching now! I want to watch it!"

"Okay! I see."

Ma Qingxiong nodded, thought for a while, and then said: "Well, I'll go out for a while, you guys look at the booth~"

"Ah? Chef Ma, where are you going..."

The question is not over yet!

Then I saw that the soles of the chef's feet seemed to have been oiled, and he ran away without a trace.

Uh……

What's the rush?
After realizing it later, I realized that my head chef was in a hurry to watch Boss Huang teach live!
To be honest, they also want to observe one or two...

……

In a building on the Commercial Pedestrian Street.

"Oh, Boss Huang actually wants to cook West Lake vinegar fish, I have to go and see!"

Lao Qin couldn't help but smash his mouth.

That's right, he missed Huang Tao's West Lake Vinegar Fish!
Think about it, taste one or two!

"Old Qin, wait for me, I will go with you."

Wei Mingguo was also moved and wanted to go too!
Hey!
One more person means one less bite~
Although Lao Qin didn't want to go with him, he couldn't say it clearly, so he smiled and extended his hand to make a gesture of invitation: "Okay! Old Wei, let's go together!"

The two were about to walk out the door!
Old Zhu's voice came from behind: "Wait, wait, I'll go with you too..."

Got it!
Another mouth!

Old Qin: "..."

Wei Mingguo: "..."

(End of this chapter)