Daddy's Gourmet Store

Chapter 175 What You Eat Is Fake West Lake Vinegar Fish!

Wei Mingguo doesn't know if he doesn't see it...

It's incredible!

This method of changing the knife is the standard method of authentic old Hangzhou cuisine!
The fish is cut seven and a half!

In 1956, Hangzhou organized 36 famous Hangzhou dishes by the master chefs in the city, and the West Lake Vinegar Fish Steak came second.

Unlike many chefs nowadays, they don’t know what Hangbang cuisine is.

Not authentic at all!
Looking at Huang Tao's seven-and-a-half swords, Wei Mingguo couldn't help sighing in surprise: "Tsk tsk, this "seven and a half" sword-changing technique is really amazing!"

Seven and a half dollars? !

This is the authentic knife-changing method of West Lake Vinegar Fish Hangbang Cuisine!

This knife!
Only ordinary old chefs will use the ancestral seven-and-a-half knives when cooking this dish...

After all, it is still very difficult to cut this authentic West Lake vinegar fish with seven and a half cuts.

At present, many chefs are not seven and a half knives, but seven knives.

Ma Qingxiong and other chefs in the audience were a little surprised and ashamed at the same time.

Because they are seven knives!

Lao Qin wasn't surprised at all, and felt it was reasonable.

After all, he had always admired Huang Tao's cooking skills from the bottom of his heart.

Lao Zhu's admiration for Huang Tao rose steadily.

The audience had an expression of "I don't understand, but I'm shocked".

"Old Wei, what is the "seven and a half" knife modification technique? Can you explain a thing or two to the audience?"

Liu Qianqian, who heard this saber technique for the first time, was puzzled, so she walked to Wei Mingguo's side with graceful steps, and handed the microphone in her hand to Wei Mingguo with a smile, asking for advice.

of course!

She wanted to take this opportunity to liven up the atmosphere at the scene.

"Old Wei, just tell me~"

"Old Wei, I've only heard that West Lake Vinegar Fish's modified knife is seven knives, but I haven't heard of seven and a half knives! You can clear up the blind spots of knowledge for us!"

"..."

The audience in the audience were all excited.

"Since everyone wants to hear it, let me tell you about the "seven and a half"."

The old god Wei Mingguo nodded, pointed at Huang Tao's sliced ​​fish, and said carefully:

"The first knife is a whole knife. The fish body is split into two pieces. After the grass carp is opened, the fish body is divided into two pieces. When cutting the fish belly, it faces itself. The piece with the spine and tail is the roost piece. On the other side is the female film."

"The second knife is to remove the fish's teeth. This is called the second knife. This is what the old Hangzhou cooks do. Now most of them just take out the teeth with their hands."

"The third cut is to change the knife on the male piece, and the change to the male piece is to change the knife at the back of the fin to reach the fish tail. There are five cuts in total."

"Commonly known as 5 peony flower knives, cut obliquely every 4 cm from the 5-4.5 cm behind the gills of the male piece. When carrying the knife, first cut a small slit vertically on the fish body, and then make a 45-degree angle between the blade and the spine. The third knife is located behind the pelvic fin and in front of the dorsal fin. This knife cuts off the fish fillet and divides it into two parts. After that, continue to cut two peony flower knives on the back half of the male piece. Except The third knife, and the depth of each other knife is about 3 cm deep. When retracting the knife, it is also very important to almost touch the spine of the fish, but not to cut off the fish body."

"When the fish is heated, the 5 knives can make the fish meat and skin shrink evenly, the incision is cracked, enlarged and turned outward, so that the fins of the fish are raised, and it presents a lively and dynamic feeling when serving."

"The last half knife shows a crescent arc. With the female fish facing upwards and the skin facing down, cut the knife from the tail of the fish, pick the thicker part of the edge of the fish fillet, and insert the tip of the knife. The blade is at a 45-degree angle to the cutting board. Draw an arc along the edge of the fillet from the tail to the head, in the shape of a crescent."

"This knife is made in one go. The depth of the knife is about 2 centimeters. Do not cut or damage the fish skin below. The main function of this knife is to speed up the ripening of the meat. It can also be seen that the authenticity of the West Lake vinegar fish is not authentic..."

This speech made the audience in the audience enlightened.

It also made them think "I'm going, for so many years, I may have been eating fake West Lake vinegar fish".

If they blurt out the thought.

Wei Mingguo would definitely answer them truthfully: That's right!Ladies and gentlemen, what you eat is fake West Lake vinegar fish!

"These seven and a half knives are the earliest cutting method of Hangbang cuisine. Only those who fully understand the West Lake vinegar fish know that this knife needs to form wavy knife flowers in the fish. Unfortunately, in this place that pays attention to efficiency In today's society, few people know how to fight like this."

Wei Mingguo said helplessly.

After hearing this, chefs of many hotels and restaurants bowed their heads in shame.

To save trouble.

They basically just cut it straight.

Anyway, it can't be seen from the surface, so why bother cutting it so much?
Their hotels, restaurants, and even this dish do not use grass carp, but instead use mandarin fish or sea bass.

Leaving aside the West Lake grass carp, the dishes have less earthy smell.

Also try to make West Lake Vinegar Fish by frying instead of boiling water, which also greatly improves the taste.

It's just that it's getting less and less like the authentic West Lake vinegar fish...

Seeing Huang Tao's pursuit of excellence in cooking today, seeing Huang Tao's meticulous pursuit of cooking, made them feel that I am not as good as him!
"Boss Huang has such an amazing "seven and a half" knife modification technique at such a young age, it is really rare!"

"Mr. Wei has won the prize."

"Boss Huang is being modest!"

Wei Mingguo stood next to Huang Tao, glanced at the water in his pot, and said with admiration, "Not bad, the amount of water in the pot is just right."

The water for cooking fish should not be too much.

It is better not to submerge the pectoral fins when boiling.

Otherwise, the fish fins will collapse downwards, and the fish will not be upright enough when it comes out.

Huang Tao smiled, seeing that the water in the pot had boiled slightly.

He began to put fish in the pot.

Put the first half of the male piece, that is, the fish head with the spine, and put the fish skin up in the pot.

Followed by.

He also puts the tail part of the fish skin side up into the pot.

The fish head and tail are spliced ​​into the prototype in the water, just like a complete fish.

Then the female film is lowered from the left side of the male film, side by side with the male film.

The heads of the fish are aligned, and the backs are joined together to form the shape of the dish.

Otherwise, after it comes out of the pan later, it cannot be adjusted because the fish is soft, which affects the hue of the fish.

After getting it.

Huang Tao picked up an empty bowl, took a bowl of clean water, put it aside, and waited.

Wei Mingguo, who was very satisfied with Huang Tao's way of putting the fish into the pot, saw his move and understood it. He waited for his next move and wanted to see if he could

soon.

The water in the pot is boiled.

Huang Tao took a big spoon and deftly skimmed off all the foam in the pot, then immediately poured half a bowl of clear water into the pot.

The water in the pot stopped boiling instantly.

Soon.

It continued to bubbling and gradually boiling.

When the water in the pot boiled again, Huang Tao followed the side of the pot and poured some water into the pot again.

The pot stopped boiling again.

"Old Wei, what does Boss Huang mean by this? Why don't you let the water in the pot keep boiling?" Liu Qianqian said in a lively manner.

"It is not impossible to boil all the time, but it is easy to cook out the water contained in the fish. If you cook it all the time, it is easy to make the fish loose. Therefore, adding water to the pot is to keep the water in the fish from being cooked. out, so that the fish will have more moisture and a more tender taste after being out of the pan.”

"So it is!"

"This seemingly simple addition of water is actually a test of the chef's grasp of the heat. If the amount of water added each time and the length of cooking time are not well grasped, the fish will be uneven and overturned."

Wei Mingguo smiled.

This is a happy smile that is satisfied with Huang Tao's approach.

"Looking at your expression, Mr. Wei, Boss Huang should have mastered the timing of this step!" Liu Qianqian smiled.

"Indeed."

Wei Mingguo nodded.

3 minute later.

When the water in the pot boiled again, Huang Tao stopped adding water to the pot and let the water in the pot boil completely.

Wait another 20 seconds!
He held the pot and shook it a little.

Let the fish in the pot rotate slowly along the boiling water in the pot.

He picked up a large colander.

Copy it into the pot.

The three large pieces of fish meat were firmly put into the colander and landed on the plate prepared in advance.

The shape and position are very good!

The two male pieces are connected together, one in front of the other, and next to it is a slightly shorter female piece.

Get this done.

Huang Tao decanted part of the fish soup.

Only leave about 250 grams in the pot.

Then take cooking wine and soy sauce and pour it on the fish, the purpose is to give the fish some background color.

Another pot.

Use the broth of the fish to thicken a glass sauce.

The success or failure of this dish depends on one action!
He put the pot on the stove and reheated it.

Add sugar, soy sauce, vinegar and ginger to taste.

He kept stirring the chili in the pot with a spoon.

This is to speed up the fusion between the seasonings, and at the same time prevent the sugar from sticking to the pan after melting.

When the soup in the pot is boiled again, a scent will waft out from the pot leisurely...

Mouth-watering!

He stirred the pre-prepared water starch a few times and poured some into the pot.

Keep stirring.

After a while, the red-brown soup in the pot became more and more viscous.

After the glass gorgon was boiled, he poured a little rice wine into the pot.

One is to increase the aroma, so that the aroma of the glass gorgon is richer.

Secondly, it is natural to remove the fishy smell!
After all, it is grass carp!

Even if it is starved for a few days, no matter how clean it is, the fishy smell cannot be avoided.

At this time, pour a little rice wine into it.

It can suppress the fishy smell in the fish.

In addition, if it is stored late, it will not affect the umami taste of the fish, but it will make the umami taste more perfect.

Wei Mingguo poked his head over, wanting to see the consistency of Huang Tao's sauce.

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.

Wei Mingguo glanced at Huang Tao's boiled glass gorgon, was very satisfied, and praised: "The consistency is very good! The color is also well blended!"

Unexpectedly, Boss Huang's glass gorgon was so perfect that he felt a little ashamed of himself!

Wei Mingguo is full of anticipation for this West Lake vinegar fish!

"you flatter me!"

Huang Tao held the pot in one hand and a spoon in the other, and poured the boiled glass gorgon on the fish.

Even the rest of the plate was poured over.

He pinched some ginger and sprinkled it on top.

West Lake Vinegar Fish is almost ready!
　Thanks to book friends 20191225201905759 for rewarding 300 starting coins (#^.^#)
　　
　
(End of this chapter)