Original God, starting from the sister against the brother

[Updated to increase rating from 8.2 to 8.3]

Chao Ke took an empty bowl and filled it with water and placed it next to him.

Then, apply water on the blade to make it slippery and smoother when using it.

This little trick was taught to Chao Ke by Master Mao.

The experience of several generations of chefs can be summed up in two words: "It works well!"

First use a sloped knife to slice the fish meat to the fish skin. In order to maintain the taste and appearance, the distance between each cut should be kept at about 2-2.3 cm.

Then, change direction and cut again with a straight knife. Again, each cut should be deep enough to reach the skin without breaking it.

Chao Keping concentrated his attention and stared at the tip of the knife.

The fish meat must be cut to a certain depth without breaking the fish skin.

This step can reflect the benefits of fresh-frozen fish. If you use live fish with bones to do this step, it is very easy for the skin to crack, the flesh to split, and the fish bones to break.

Even if you rely on extremely strong knife skills and techniques to complete this step with live fish, the final appearance will not be as good as that of fresh fish.

After all the flower cuts were done, Chao Ke breathed a sigh of relief.

"Finally, we have completed this step."

The remaining operations are relatively simple compared to cutting with a flower knife.

Take out a bowl of scallion and ginger water with salt added, and put the chopped fish into it.

This step not only adds a base flavor to the fish, but also increases the firmness of the fish. (The principle is that protein will become more "sturdy" when it comes into contact with water)

While the fish was marinating, Chao Ke started preparing a basin of starch water for later use.

According to the system recipe requirements, the thickness of starch water should be thicker than rice soup.

After preparing the starch water, Chao Ke waited for a while to allow the fish to be fully marinated in the onion, ginger and salt water.

After a while, Chao Ke took out the fish meat and, with a little force, squeezed out some of the moisture on its surface.

Then dip it a few more times in the starch water you just prepared.

Through this step, the starch can form a certain thickness on the surface of the fish, and it will be more crispy when fried later.

After dipping the fish in the starch water a few times, remove it and throw it directly onto the dry starch.

This is the last step before putting the fish into the frying pan.

Make sure each piece of cut fish is coated with sufficient starch to prevent them from sticking together during frying. This will not only fail to create the effect of squirrel hair, but also greatly affect the appearance.

After the coating is completed, shake it gently a few times to shake off the starch that is not attached to the fish.

After that, the fish meat can be shaped and ready to be fried in oil.

The same goes for the fish head, which also needs to be processed in this way and coated with a layer of starch.

Place the processed fish head and fish meat at hand, heat some oil in a pan, and add chopped scallion, ginger and garlic to stir-fry.

Take out a can of high-quality, zero-additive tomato sauce from the cart, and scoop a large spoonful directly into the pot with a spatula.

Looking at its bright red color and rich tomato aroma, Chao Ke could feel that the quality of the raw materials for this tomato sauce was extremely high.

After frying the tomato sauce, add white vinegar, water, sugar, and some salt.

The tomato juice used to pour over the [Squirrel Fish] has a very sweet and sour taste. Even if the quality of the tomatoes produced by the system is good, it still needs some optimization of other seasonings.

After the tomato juice was boiled, Chao Ke sieved it to filter out the tomato particles, leaving behind extremely beautiful tomato juice without any residue.

Out of curiosity, Chao Ke, the cook, stole a mouthful of the ketchup provided by the system.

In an instant, Chao Ke was conquered by its rich, thick and sweet tomato flavor.

Chao Ke had never eaten tomatoes of this quality in his previous life. If they were to be ranked, perhaps only the Provence tomatoes with strawberry cores could barely catch up with it.

I couldn't help it and stole a few more mouthfuls of ketchup from the cook.

After stealing the food, Chao Ke cleaned the pot.

After boiling away any remaining moisture over high heat, add a generous pinch of oil into the pot.

When the oil temperature is right, turn the heat to medium.

Chao Kexian picked up the fish meat and put it into the oil pan to fry.

After that, it was the fish head that Chao Ke put into the oil pan to fry and shape.

When the fish meat and fish head are almost cooked, Chao Ke uses a slotted spoon to remove them from the oil pan.

Then heat another pot, add a little oil, and put all the tomato juice prepared earlier into it.

Chao Ke used a large spatula to stir while adding water starch to thicken the sauce.

With the addition of water starch, the color of the tomato juice gradually turns bright red, and the viscosity also increases.

Put the fish meat and fish head back into the pan and fry them again. After frying, remove them from the pan and serve them on a plate.

Pour a spoonful of hot oil into the tomato juice, stir-fry the tomato juice, and quickly pour it on the fish meat and fish head that have been served on the plate.

"Squeak! Squeak! Squeak!"

The hot tomato juice poured over the fish makes a sizzling sound, which is very tempting.

Then, add some decorative ingredients and the dish is ready.

The system also gives a score at this time.

【Delicious squirrel fish】

[Rating: 87 points]

【introduce:...】

【Evaluation: This is a work that is above the passing line, but there are still many flaws. First, a few hairs of the "squirrel" fell off during frying. Second, the texture is not perfect, and the final shape is not as regular as possible. Third, there is still room for improvement in the preparation of tomato juice, and the sour and sweet ratio is not...】

[Tip: An excellent squirrel fish dish should have the following characteristics:]

[Its head is tilted up and its tail is cocked], [it makes a squeaking sound when milk is poured over it], [it looks like a squirrel], and [its taste is as sweet as yogurt].

Chao Ke's mouth twitched. What a coincidence, this feature of the system required him to know the origin.

This is what Wang Lan, one of the four famous chefs of Kyoto Hotel, requires of his apprentices.

Good man, Brother Tongzi, are you really training me to be your royal chef...

However, Chao Ke did not back down. Instead, this extremely challenging task aroused Chao Ke's fighting spirit.

Finally, after countless repetitions and improvements, Chao Ke finally achieved his goal and completed the cooking of an ultimate [Squirrel Fish] dish.

【The Ultimate Squirrel Fish】

[Rating: 93 points]

[Introduction: A fish dish with extremely complex craftsmanship. The pattern is as regular as squirrel hair, the shape is as elegant as willow leaves in late autumn, and the right amount of sourness and sweetness is the finishing touch. Many aspects reflect the amazing craftsmanship. ]

【Evaluation: Perfect. 】

I tasted a few bites of the most perfect squirrel fish I made.

Chao Ke called out the system interface.

[Detected that the host has completed the ultimate cooking of squirrel fish]

[Do you choose to leave the Kitchen God Trial Field? ]

【whether】

"Yes!"

----------------

Time passed, and when he opened his eyes again, Chao Ke had returned to the cafeteria of the Buffati Mansion.

Chao Ke went to see Mr. Torre, the canteen manager, and asked him to clear out an area for him in the kitchen.

Now that he had learned how to cook Squirrel Fish, Chao Ke rolled up his sleeves and began to prepare using the ingredients already available in the kitchen of the Bufadi Mansion.

When the adventurer brings various types of sea bass, it's time to make some [squirrel fish] for the children to try, and ask them to choose which type of fish makes the most delicious [squirrel fish].