Daddy's Gourmet Store

Chapter 174 Seven and a Half Swords!
Click!

Click!

The image of Huang Tao's first appearance on the stage of "Live Art Teaching" was faithfully captured by a video camera and the lens of the camera at the scene.

stored in memory.

"Clap! Clap! Clap!"

Immediately there was continuous warm applause from the auditorium below the stage.

As a small restaurant that has just opened and opened in the old street in the west of the city.

Really delicious restaurant is not very well-known, and not many people know about it.

After all, there are many small restaurants like this in Wenling.

It can be said that new small restaurants appear every day.

There are also old small restaurants that posted transfer notices due to poor management and packed up and left.

There are very few small restaurants that can really stand out.

But it's different from other restaurants.

Really delicious restaurant has a very high popularity in Chengxi Old Street, and has its own group of loyal fans.

Moreover, Tasty Store was also invited to participate in the official food festival.

Compete with many star hotels and well-known restaurants on the same stage!

And the hundreds of spectators in the audience have basically tasted the food at the really delicious booth, and thus fell in love with the really delicious food.

Became a loyal fan of the delicious restaurant!
and so.

When Huang Tao smiled and bowed slightly to the audience.

The applause for Huang Tao was warm and sincere.

"Boss Huang...Boss Huang..."

Someone shouted loudly.

The atmosphere at the scene became more and more enthusiastic.

I don't know, I thought some big star came to the food festival!
Huang Tao turned to the microphone that Liu Qianqian handed over, and said with a smile on the corner of his mouth: "Thank you..."

"It's a great honor to be invited by the organizer of the food festival this afternoon to come to the "Live Art Teaching" to teach the cooking skills of the neighbors. To be honest, I am very excited."

Excited?

It is indeed a little excited!

This is the first time in my life!

nervous?
not nervous!
Because he saw his father and mother sitting in the middle of the first row, and Xuanxuan among them.

"Papa~"

Xuanxuan was also clapping her hands, with curved eyebrows and shallow dimples.

That is the color of happiness and happiness!
Seeing her father looking at her, she raised her chubby little hand, waved it at him, and at the same time turned her head to the grandma beside her and said, "Grandma, look, look, papa is going to cook, papa is cooking!" It's delicious and delicious!"

In fact, apart from the dishes rewarded by the system, Huang Tao's other dishes were not particularly delicious.

But in Xuanxuan's mind.

I still feel that as long as it is made by my father, it is the most delicious dish in the world!

Don't ask why?
Asking is the dish made by my father, and it is the best!
Song Cailian, who was blessed by the old mother's filter, also nodded in agreement.

She smiled and stretched out her hand in front of Xuanxuan, lest Xuanxuan would fall forward due to excitement.

Xuanxuan made a cheering gesture from Huang Tao.

Huang Tao nodded with a smile, and said into the microphone in a deep voice: "The dishes I'm going to bring to you next are..."

"What dish is it? Boss Huang." Liu Qianqian asked with a charming smile.

"West Lake Fish With Vinegar Sauce!"

"Wow, once I hear the name of this dish, I'm looking forward to it!"

Liu Qianqian held the microphone, facing the audience, and said with a smile: "Speaking of this West Lake vinegar fish, it reminds me of a very interesting allusion."

"It is said that in ancient times, two brothers surnamed Song lived in seclusion in the West Lake and made a living by fishing.

One day, the elder brother's wife was washing yarn by the lake, and ran into a local villain swimming in the lake.

In order to achieve the goal, the villain not only killed his brother, but also bribed the government to drive out the uncle and sister-in-law of the Song family who came to report the case.

Afraid of retaliation by the villain, Song's wife, who has no reason to seek, urges the younger uncle to flee as soon as possible.

Before leaving, Mrs. Song seasoned it with sugar and vinegar, and cooked a fish for my uncle as a farewell party.

The uncle thought the fish had a strange taste, so he asked his sister-in-law why.

The sister-in-law said: "There are sour and sweet in the fish. I want you to never forget how your brother was killed after you go out. If your life is sweet, don't forget the bitterness of the common people being bullied, and don't forget the bitterness of the sister-in-law's hatred. "

After hearing this, the uncle firmly remembered what his sister-in-law said, and also firmly remembered the taste of the fish.

Later, the younger uncle returned to Hangzhou after obtaining the honor in the examination, punished the villain, and avenged the murder of his brother, but he could not find the whereabouts of his sister-in-law.

Once, my uncle went to the government to have a banquet. During the banquet, he suddenly ate a plate of sweet and sour fish, which tasted the same as the one that my sister-in-law seasoned with sugar and vinegar.

He hurriedly asked who cooked the fish, and only then did he know that his sister-in-law hid in the government and became a cook in order to avoid villains.

A fish finally reunited the uncle and sister-in-law.

Later, people spread the story of Song's uncle and sister-in-law fighting against the villain as a good story, along with Song's unique way of cooking fish.

Therefore, West Lake Vinegar Fish is also known as "Uncle and Sister Chuanzhen", which has been passed down from generation to generation and has become a famous dish in China. "

I have to say that Liu Qianqian's hosting skills are still very good.

In just ten minutes, this long series of allusions has been engraved in my heart, and the words are so smooth and beautiful.

Attracted a lot of audience audience, pricked up their ears to listen.

At this moment, Huang Tao has fished out a grass carp weighing less than a catty from the bucket next to it, and started making it.

The dish of West Lake Vinegar Fish is extremely simple in terms of ingredients.

In addition to live grass carp, Shaoxing wine, soy sauce, rice vinegar, sugar, cornstarch and other seasonings are also used.

As for the accessories!
Ginger alone will do!

After all, whether the dish of West Lake Vinegar Fish can make crab-flavored meat is due to ginger!

Huang Tao held down the grass carp's body with his left hand, took the kitchen knife with his right hand, and slapped the grass carp hard on the head.

Immediately.

The grass carp passed out.

He skillfully scraped off all the scales on the grass carp, especially around the belly and fins of the grass carp, and they were all scraped clean.

Remove the fish scales.

He turned the grass carp over, held the belly of the grass carp with his hands, and stabbed the heart of the grass carp with the tip of a kitchen knife.

Once stabbed...

The blood of the fish gushes out all at once.

He lifted the tail of the fish swiftly.

The purpose of doing this is to allow the blood in the fish to drain more thoroughly.

Liu Qianqian on the side was puzzled and asked: "Boss Huang, why are you doing this series of actions?"

"Because the fishy smell on grass carp mainly comes from the mucus on the surface of the fish body, as well as the black membrane in the abdominal cavity of the fish, as well as the teeth and blood of the fish."

Huang Tao explained with a smile: "So before opening the fish, you have to bleed it first, so that the grass carp will not have a fishy smell."

"Oh~"

Liu Qianqian had a small expression of "I got it", then looked sideways at Wei Mingguo and the others on the left side of the stage, and asked with a smile, "Old Wei, is that so?"

"Yes! Boss Huang is right, and he did the right thing!" Wei Mingguo nodded.

"Okay, thank you, Mr. Wei."

Liu Qianqian nodded respectfully at Wei Mingguo, looked down at the audience, and pursed her lips with a slight smile: "Audience friends, did you hear that? Have you learned it?"

"I heard it, I learned it!" The audience in the audience responded with a smile.

Wei Mingguo, the three of them in the audience, and Ma Qingxiong and other chefs looked at Huang Tao's handling method and listened to Huang Tao's explanation, and nodded in agreement.

If this West Lake Vinegar Fish has no fishy smell, it is necessary to remove all the parts that may be contaminated with fishy smell as much as possible.

Huang Tao's statement and practice are in line with common sense.

After all the blood in the fish was drained, Huang Tao used a kitchen knife to cut down along the incision made just now.

Cut open the belly of the whole grass carp all the way to its anus.

In the process of planning, you have to pay special attention.

The knife should not go too deep, lest the gall in the fish be scratched.

After the fish maw was cut open, he started to clean the gills of the internal organs and the blood in the fish body, and the black film inside the fish was cleaned up.

After washing the grass carp inside and out, place the grass carp flat on the chopping board.

Change the knife to the fish!

This dish is slightly different from others when changing the knife.

The fish needs to be divided into two pieces, one big and one small, not the size you want to wait!

He took a kitchen knife and sliced ​​it horizontally into the fish meat two centimeters from the tail of the fish, clinging to the spine of the fish, he moved forward and cut horizontally.

While cutting the fish's skull, he held the head upright.

From the middle of the head of the fish, chop it neatly with a whole knife...

Split into two pieces.

One of the spine and tail is called the male piece, and the other is the female piece.

Then knock your teeth.

He smashed the gums of the two pieces of fish with the back of a kitchen knife and chopped off the teeth.

Then remove the entire mouth of the grass carp.

The blood stasis inside the fish head was also cleaned up.

After Huang Tao finished all this, he continued to modify the grass carp without taking a break.

If it is delayed, it will affect the taste of the fish.

In other words.

Making West Lake Vinegar Fish is a race against time.

He cleaned the two pieces of fish again.

Put the fish skin side up on the chopping board.

He first took the male piece that was connected to the spine and fish tail, and cut the fish diagonally from 4 cm behind the gills of the male piece.

It's a flower knife!
It's a bit similar to the Peony Flower Knife, but not as wide as the Peony Flower Knife.

The knife should be slanted.

When it is about to approach the spine, it has to be sliced ​​towards the direction of the fish head a little bit.

Allow the fish to separate naturally.

Then, cut obliquely at an interval of 4.5 cm, and make a second flower knife.

The third knife is located behind the pelvic fin and in front of the dorsal fin.

Use all the force to cut off the whole male piece and divide it into two parts, the fish head and the fish tail.

The fish tail came up with two knives!

After finishing the male film, he brought the female film over and gave the female film a knife.

The location of the flower knife for female and male slices is different, and it needs to be hit on the fish.

In the thicker part of the fish close to the spine, in the middle of the fish fillet and the fish ribs, use a kitchen knife to make a scratch about two centimeters deep on the fish.

This is the earliest Hangbang dish West Lake Vinegar Fish with seven and a half cuts!

The three Wei Mingguo, Ma Qingxiong and others in the audience watched Huang Tao's skillful and authentic sword fighting technique.

They couldn't help but stepped forward to observe.

Wei Mingguo even stepped onto the stage to check Huang Tao's seven and a half swords!

(End of this chapter)