Gourmet: Gou Zai’s State Banquet Chef

There are many shops to visit, the real and fake cooks said.Let's have some supper today, location: Yipin Canteen!Remember to mute the sound later. "

"Understood!" The little brother who followed the camera made a comparison, and the video had to be re-edited later, so it would say that nothing happened.

"Boss Lin!" Old Tang walked into the store.

"Here we go! Sit down."

There happened to be a table of customers in the store at this time, and I saw two people coming, one holding a mobile phone.

"Brother, are you live streaming?" The guest couldn't help asking curiously.

The fat man shook his head and said with a smile, "It's not a live broadcast, it's a video."

After finishing speaking, he made another "hush" sound.

The big guys are also savvy, and they no longer disturb other people's work when they see this.

After all, there are too many people who make a living from the Internet.

But they didn't recognize Old Tang.

"Sit down first, I'll go in and cook."

"okay!"

Lin Mo walked into the kitchen.

Among the four dishes, only one Wengong dish needs to be steamed in advance. Lin Mo has already prepared the dishes, and when he sees people coming, he puts them in the pot and starts steaming them.

Several other dishes are prepared quickly.

The first course, dry fried bell.

Also known as "fried bell", it is a common dish in Zhejiang cuisine.Made of high-quality tofu skin, pork tenderloin, egg yolk and other materials, the color is yellow and bright, shaped like a potato, crispy and delicious, crunchy and refreshing.

The production method is also very simple: wash the pork tenderloin, chop into fine minced meat, add eggs, monosodium glutamate, salt, and Shaoxing wine and mix well.

Then push the tofu skin away to remove the hard edges, and then put the mixed pork stuffing on the small half of each tofu skin, flatten it with force, roll it into a tube shape, it should not be too loose or too tight, and dip the rolled part Put a little water on it to make it stick, then cut it into 3 cm long pieces with a knife, and put it upright on a plate for later use.

When the oil is 2% hot, put in the tofu skin rolls, turn them over with a hand spoon, and fry for [-] minutes on high heat. When they are bright yellow and crisp, take them out with a colander, drain the oil, and put them in a pot.

In the next step, after preparing the sweet noodle sauce, scallion, pepper and salt, Lin Mo quickly served it to the table. This dish must be eaten quickly, not cold.

"The dishes are here, take your time."

Lin Mo put down the dishes and returned to the kitchen without stopping.

"Okay, let's try it."

Seeing the bell in front of him whistling with heat, the sizzling hot oil rolling on the surface of the bell.

Old Tang explained; "This dish is also called hot mouth burning in our industry, which means that it must be eaten while it is hot, otherwise the taste will change when the temperature cools down. Especially at this time, it is even more important to eat quickly!"

As he spoke, Old Tang picked up a piece of fried bell, took a bite, and began to chew and taste.

"Well, first of all, his tofu skin rolls are very suitable, not tight or loose, and the texture is smooth and layered. Secondly, um, this pork has been marinated in advance, it tastes very refreshing, The bottom of the mouth is full, and then I feel that the ratio of pork simmered and lean meat is very good.

This is very important. When many people make it, the taste will be completely different if there is more lean meat and more simmered meat.

He can do this, it is estimated that it is six parts of lean meat and four parts of scorpion. After eating it, it will become oily, the lean meat is chewy, and the fat meat is elastic.Um!Well combined!sure! "

Old Tang's eyes lit up, obviously he didn't expect such a small street restaurant to cook such authentic dishes.

After eating one, he picked up another one and continued to taste.

While eating, he explained the essentials of this dish: "In the process of frying this dish, you should control the oil temperature, put warm oil into the pot, and boil the oil out of the pot.

The oil temperature should be [-]% hot when cooking. If the oil temperature is too high, the outside of the raw body will quickly crust and the inside will not be cooked; when the oil temperature rises to [-]% hot, it is necessary to start the pot, otherwise the outer layer will be burnt.When frying, use a spoon to keep turning the bean curd skin rolls to make them evenly heated and crispy inside and out.

Can!Well, yes!It tastes crisp and refreshing!Not bad! "

Old Tang gave a thumbs up and praised repeatedly.

"It seems that you are quite satisfied with the first dish?" the cameraman said in a timely manner.

"Well, if it's [-], I'll give you [-]:[-], and the remaining [-] is the next dish!"

Just as he was talking, Lin Mo brought up the second dish, the fried cuttlefish roll.

However, after seeing the flower knife on the cuttlefish roll in front of him.

Old Tang's pupils shrank suddenly: "This is... the Yuanyang Saber?"

"Yes." Lin Mo cast a look of approval, his eyesight is pretty good.

"What is Yuanyang Saber? Isn't this a normal knife change?" The assistant was surprised.

Old Tang came back to his senses, first glanced at the kitchen, and then twitched his mouth: "This boss is not simple, I didn't expect that he can even knives!"

As he spoke, he began to answer the assistant's question: "Our common oblique cross knife, also known as wheat ear flower knife, basically everyone knows it, basic knife skills. But look at this..."

As he said, Old Tang picked up a cuttlefish roll, but he didn't directly pick up the middle part, but picked up its head with chopsticks.

Immediately, the cuttlefish roll fell naturally, and there were small square holes of the same size like springs in the middle.

But when it was put down, the cuttlefish roll shrank and returned to its normal shape.

This scene stunned the little assistant.

"I'll go, what an awesome swordsman!"

"Do you know what Yuanyang Saber is now?" Old Tang couldn't help but smacked his lips.

A chef who knows how to cut a knife may not be a very top chef.

But a top chef must be a chef with excellent knives!

This little boss should not be underestimated! !

Old Tang took a deep breath.

"Come on, let's have a taste!"

Chapter 103 Old Tang Apprenticeship!

Old Tang picked up a cuttlefish roll and put it in his mouth.

While chewing, his eyes lighted up.

"Hmm! This cuttlefish roll is very fresh! It's so chewy, it must be mixed with egg white. It's interesting. It can be seen that the boss is willing to work hard. The taste first gives a savory and salty taste. The juice is strong, with a little shrimp aroma. There are shrimps in the side dish. The meat of the shrimps is also very firm and fresh. It should be ready-made live shrimps. It doesn’t feel like the kind of shrimps bought in the market. It’s a bit like the ones I ate at a friend’s house before. The semi-domestic prawns are very large and plump. Just like this, they have obvious layering when biting down.

Okay, this boss is quite skilled, and the heat is well controlled.It seems that the rumors are true, this store does have surprises. "

The fat man gave a thumbs up to the phone.

The people around saw that this guy's comments were quite similar, and they felt very professional, so they couldn't help but look around and nodded.

I didn't chat for a while, just quietly listening to him continue talking.

Soon, Lin Mo served the third dish-three silk fish.

"Hey, this looks good!"

Old Tang looked at the bowl of three silk fish in front of him, and nodded repeatedly.

"Come on, take a close-up, look at this knife work, this soup color, not bad."

"I feel like this is similar to sashimi." The assistant couldn't help but wondered when he saw the thin and tender slices of meat.

"You don't understand this. Knock the fish and knock the fish. As the name suggests, the fish has been knocked out."

Old Tang began to popularize science: "This three-shredded fish is one of the ten famous dishes of Zhejiang cuisine. It is divided into two parts. One is the previous three-shredded fish, and the other is the knocked fish. Generally, the three-shredded fish refers to shredded ham and shredded chicken. Shredded pork. Look, this is shredded ham, shredded pork, and shredded chicken.”

"What about knocking fish? What do you mean by knocking fish? Really knocking with a stick?"

"Yes, that's really what it means. Usually we use yellow croakers, but now the authentic yellow croakers are too expensive, costing four to five hundred, six to seven hundred a catty. The one the boss uses is grass carp, which is more cost-effective. Most people can afford it.

The method is to remove the bones and leave the fish fillets, then wrap them in dry starch, beat them with a small stick until they are as thick as pancakes, then boil them in boiling water, cool them in cold water, take them out and cut them in half, Then cut it into 1-1.3 cm wide strips with a top knife, add shredded ham, shredded chicken, shredded pork, a little mushroom shreds, a few cabbage hearts, add chicken broth, salt, monosodium glutamate, a little chicken oil, and Shaoxing alcohol core After modulation, it becomes a smooth, crunchy, delicate and sweet three-wire fish. "

Speaking of this, the smile on the corner of Fatty's mouth has already opened.

He kept smacking his mouth.

"It's almost done, come on, let's try."

As he spoke, Old Tang picked up a piece of fish and put it in his mouth.

"Hmm, um! Hmm!!" Old Tang was quite surprised, and nodded again and again: "This fish is very smooth and tender! It is slightly marinated, and a little lemon juice is added to enhance the flavor, and the minced meat is not that finely chopped. It looks like, when you eat it in your mouth, it is still mainly large grains. This processing method is not broken, the taste is very whole, a bit chewy, and it can also penetrate the juice. The sweetness is spicy, the spicy is fragrant, and the fragrance is fresh. Sour in fresh, salty in sour, sweet in salty

Wow, this dish is really good!Not bad!This, this is not a cook, this is a gentleman! ! "

At this moment, Old Tang in the camera had a serious face.

Faced with such craftsmanship, Old Tang felt overwhelmed.

He never thought that the restaurant on this street could have such a level.

As far as this three-shredded meat slice is concerned, even he can't beat the fish so well.

This guy is a master!

At this time, Lin Mo also brought up the last Wen Gong dish.

"The food is ready, use it slowly."

"Boss, your culinary skills are very good. If I guessed correctly, do you have a teacher?"

"Forget it." Lin Mo smiled, dealt with it casually, and returned to the cashier.

"Come on, let's try this Wen Gong dish."

"Isn't this steamed meat pie?"

"It looks a bit similar, but the principle is similar. This dish is a delicacy of Fujian cuisine. Wen Gong refers to Zhu Xi, a famous poet in the Southern Song Dynasty. It is said that this dish was invented by him. Isn't this the college entrance examination soon? If your family For a child who has a college entrance examination, remember to make him a Wengong dish, which is the most famous college entrance examination dish. In the past, when students went to Beijing to take the exam, they had to cook a Wengong dish before going out to see him off and wish him high school."

After Lao Tang introduced it, he picked up a piece of meatloaf and put it in his mouth.

"The mouth has the chewiness of lean meat and the aroma of peanuts. The bottom mouth is salty. Huh... this chewy mouth, wait a minute!"

Old Tang suddenly frowned.

The little assistant on the other side was also taken aback, he had never encountered such a situation before.

I saw Old Tang frowned, chewing seriously: "There is something in this meat!"

"Admixed with something? What?"

"Wait, let me taste it."

As he said that, Old Tang took another piece and tasted it seriously.

"There are brittle bones, but what's the other one?"

Old Tang couldn't eat it, so he simply opened the meatloaf to have a look.

"Squid shreds?"

"Yes, it's cuttlefish silk." Lin Mo's voice came from behind.

Old Tang turned his head to look.

Lin Mo explained: "It's meatloaf alone, even if peanuts and peas are added to neutralize the feeling, the taste of the two is quite different. With crispy bones and a little cuttlefish shreds, it will not only enhance the mouthfeel, but also enhance the taste. It can better ensure the chewiness of the meatballs.”

Old Tang kept nodding his head: "It makes sense! Boss Lin, where did you learn this way?! It's wonderful!"

"You can't just follow the scriptures when cooking, you still have to think about it yourself. It is also necessary to improve some recipes."

This method was studied by Lin Mo himself. Cooking should not be memorized like studying. When the time comes, you have to check for omissions and fill in the gaps, and use it flexibly.

Old Tang revealed a look of relief.

"That's right, why didn't I think of this! High!" Old Tang gave a thumbs up.

Lin Mo continued to play with his phone with his head down.

Old Tang turned his head and continued to make comments.

"This visit is really the right time!"

Old Tang patted his thigh: "Okay, it's almost done, you can turn off the phone."

The assistant nodded.

"Let's eat, you have a taste too."

"okay!"