The Garden Life of a Little Gardener

I watched three people, among them Zou Kai's method was very strange when dealing with small river prawns, but he could still tell what kind of dish he wanted to cook.

After looking at the side dishes and ingredients that Chef Bao had chosen, the old gentlemen had basically determined that what he wanted to cook was stewed eggplant with catfish, although the old people had never seen anyone handle catfish like that.

As for the foreign devil, he was still unremittingly massaging the freshwater perch in the water basin. The fish he pressed actually violated his biological instincts, from running away to circling around his hand in the water basin, and now even more He floated motionless in the middle of the water basin and enjoyed it.

Hey, what craft is this?Foreign witchcraft?

And why is this guy so fond of fish?What's the use even if the fish are happy?

Could it be that when the time is up, the judges can still let him pass because of the fact that the fish passed comfortably?

Isn't this the biggest joke in the world?What is this guy thinking?

Or is it really because foreigners are not familiar with local ingredients and they voluntarily gave up?

Confused, the old people watched for a few more minutes, watching the perch wagging its head and tail comfortably in the water basin, the old people looked at each other in blank dismay and still couldn't figure out what the foreign devil was trying to do.

Forget it, don’t read it if you don’t understand it, anyway, the final criterion for their judgment is the taste of the dish, as for whether the fish is enjoyed or something else, then it’s out of their control.

The camera moved away again, and this time it came to Brother Lai, who is now using small pliers to remove the tail of the mud snail, tearing off the wax film blocking the meat head of the big field snail, and using a toothpick to remove the meat of the mud snail. Pick it out of the shell.

The selected snail meat has to be removed from the internal organs, and the snail shell needs to be carefully cleaned with a toothbrush. This is a meticulous job. The old people looked at the small half pot of mud snails next to them, and said to themselves This dish can't come out for an hour.

On the other side of the camera, Junior Brother Dou is progressing the fastest among all of them. He has finished processing all the clam buckets, and the clam buckets have been thrown into the water basin soaked with green onion, ginger and other seasonings. It seems that he intends to slow down the fishy smell in the mussels by using multiple flavoring methods.

Everyone was doing their work in an orderly manner. Master Zou and his younger brother interspersed in the kitchen to supervise them.

On the second floor outside the kitchen, the number of relatives and friends waiting with Zhou Quan was obviously much less today, Zhou Quan counted them, and there were less than 20 people including him.

With fewer people, it would be much cleaner, but Zhou Quan felt that it would be better to be noisy, so that he could have a way to distract himself, otherwise he would always be thinking about the kitchen, and his teacup had hit his nose several times up.

When he was burnt to his lips by the freshly filled hot tea in the teacup again because of his lack of focus, Zhou Quan put down the teacup in his hand in frustration, and lay down on the table weakly.

He hasn't seen Chef Bao all morning, when will this dreadful vegetable fighting meeting end?Give him back his Brother Baoyan! ! ! !

As time passed bit by bit, the chefs in the kitchen also finished the stage of processing the ingredients one after another, and began to make the finished dishes.

The first one to cook is Zou Huhu. What he wants to make is deep-fried small river prawns, but he and others have different steps when frying prawns.

He wrapped a very thin layer of batter on the outside of the prawns. It was not quite accurate to say that it was batter. The outside of the prawns was actually more like a layer of glass thickener.

After the oil pan was heated, he did not directly throw the small river prawns into the pan, but after the oil temperature reached, he squeezed the bodies of a few small river prawns with his hands, and put the peeled side of the shrimp shells into the oil pan first among.

The sound of sizzling fried ingredients sounded immediately. At this time, the whole frying pan was tumbling slightly, and the maturity of the ingredients immersed in it could not be seen clearly with the naked eye. To judge the heat of the ingredients, Zou Kai did not rely on his eyes but It's the ears.

The crackling sound when the shrimp shells in the pot burst is an important basis for him to judge the heat of the shrimp. When he heard the continuous crackling sound, he immediately let go of his hand and put the whole shrimp in his hand into the pot. in a frying pan.

After these shrimps were put into the pot, he picked up a few more, and at the same time he had to focus on two tasks. In addition to paying attention to the sound of the shrimp shells in his hands, he also paid attention to the maturity of the shrimps in the pot.

Pick up the shrimp with one hand and the spoon with the other, put the new shrimp into the pot and pick up the old shrimp. After repeating this more than a dozen times, all the small river shrimp have been fried.

After that, Zou Huhu emptied the oil pan, leaving only a little base oil. After heating it, he put in onion and ginger to sauté until fragrant, then added cooking wine, light soy sauce, sugar and vinegar, and there was no other seasoning procedure after that.

After the sauce is thick, pour in the small river prawns that have been deep-fried just now, stir-fry quickly to coat the prawns with the sauce, and then put it directly on the top of the fire.

After the small river prawns are out of the pan, the golden crispy shell is hung with a thick sauce, and the sweet and sour smell wafts through the entire chef's room.

When his son's dishes were served, Master Zou took a special look at the time. It was now 13:[-], and there was still one hour and [-] minutes before the deadline set by Lao Xiao.

Seeing that someone was serving food from the kitchen, Zhou Quan stood up and leaned on the handrail to look out. He wanted to see who served the dish.

There are a few others who have the same movements as Zhou Quan, but unfortunately the position of the back kitchen is very good, even if they have already leaned half of their bodies out, they still can't see clearly what's going on inside.

After the plate of deep-fried small river prawns was brought to the table, the old people who already knew who chose what ingredients knew who made the dish without asking.

In order to declare justice, Mr. Zou and Mr. Qi are not eligible to participate in the scoring in this round. The fate of the ten disciples and grandchildren is in the hands of Mr. Xiao.

I saw this well-known "Old Pea Xiao" picked up a shrimp on the plate, and didn't throw it directly into his mouth, but sniffed it first, and then threw the shrimp into his own mouth after confirming that it was edible .

It's no wonder that he is so careful, because of his extremely keen sense of taste, he always steps on landmines from time to time when eating.

The peculiar smell that bursts out on his taste buds after the unprocessed ingredients are in the mouth often makes him feel worse than death.

After getting caught in many tricks, Lao Xiao also learned to be good. He has to smell all the food before he puts it in his mouth. Only after he has passed the level of his sense of smell can he be allowed to eat the food in front of him.

Click, the sound of the shrimp shell breaking in Lao Xiao's mouth is clear and loud. The shrimp shell that was peeled off and fried in advance is so crispy that it has been out of the shell. Crab crisps are a must.

The thin layer of glass wrapped on the outer layer of the shrimp is very useful. It not only makes the shrimp shell more crispy, but also protects the shrimp meat without the shrimp shell. The sweetness and juice inside the shrimp are captured.

Sweet and sour, delicious, crispy and tender, a plate of small river prawns is a perfect combination of crispy and tender, and eating one shrimp and two in meat dishes actually gives a refreshing feeling.

Lao Xiao licked the taste of the tip of his tongue, quickly picked up another shrimp on the plate, and ate it with relish.

Mr. Qi and Mr. Zou, who were on the side, watched him pick up the second chopsticks, and they were relieved. Their willingness to take a second bite meant that there was nothing wrong with the cooking.

After eating several mouthfuls of shrimp on the plate, Lao Xiao rinsed his mouth with the water in the glass and stopped moving his chopsticks.

Seeing this, Old Zou gave his junior a wink, and Old Master Qi quickly asked, "What about Lao Xiao, can this dish pass the test?"

Hearing this, Lao Xiao held the water glass and thought for a while and said: "The dishes are very good, but it depends on other people whether they can pass the test. None of the few left today are good at it. If they all get [-] points, I will give it a try. Pick one hundred and one out of it."

It seems that Lao Xiao intends to announce who will advance and who will be eliminated after eating all the dishes. This will be more fair, but the chef's advantage of preparing dishes in advance will be gone.

The two teacher brothers glanced at each other after hearing the words, and after confirming that Lao Xiao, who was the judge, had stopped eating, the two picked up the chopsticks.

Junior Brother Dou was the second person to serve the dishes in the kitchen. After cutting his mussels, he washed them repeatedly with salt, and then soaked them in a basin of onion, ginger and other marinades for an hour.

Afterwards, the mussel meat is fried until half-cooked, thrown into a casserole, poured with Huadiao wine, and boiled over a high fire to use the evaporated wine to take away the evil smell on the mussels.

When the Huadiao in the pot has evaporated to the bottom, add ginger slices and add water to cover the clam meat. After removing the fishy smell again, skim off the foam floating on the water.

The river mussels are stewed in ginger water. When the meat becomes soft, add bacon, tofu and dried bamboo shoots, turn the heat to low and continue to simmer.

When the clam meat is soft and rotten, the tofu is empty, and the soup is milky white, you can add salt and pepper to the pot.

In this pot of mussel soup, four times of deodorization are used to ensure that the mussels are only delicious and have no peculiar smell.

After the soup pot was brought to the table, it was full of delicious fragrance. As usual, Mr. Xiao sniffed it first, and only after confirming that it was edible, he picked up the soup bowl.

After the milk-colored soup entered, Lao Xiao nodded slightly. After drinking a bowl of soup, he fished out a piece of clam meat from the soup pot and put it in his mouth.

River mussels are one of the more difficult ingredients in river seafood, because they have a strong fishy smell and are difficult to control. If they are not handled properly, they are really hard to swallow.

The mussel meat in Junior Brother Dou's pot of clam soup was very soft and tender, which is what happens when the heat is well mastered, but after Lao Xiao ate it, his expression was calm, and he couldn't tell what he was thinking.

The same comments for this dish are still pending. Lao Xiao really decided to make a judgment after eating all the works.

Brother Lai chose the mud snail, which is not the mud snail in the sea, but a very large field snail that is unique to his hometown province.

Because they are big and like to drill into the mud, they call this kind of big field snail a mud snail.

Brother Lai makes snail meat, which is to mix the processed snail meat and pork according to a certain ratio, chop it up, and stuff it back into the snail shell.

In this process, in order to remove the peculiar smell of the snail meat and pork, Mr. Lai first washed the snail meat with pepper water, and then mixed diced green onion and ginger juice into the meat filling.

After the meat filling is mixed, light soy sauce, salt and white pepper are also added to remove the fishy smell and enhance the freshness.

Put the stuffed snail meat into the pot, add light soy sauce, dark soy sauce, green onion, ginger and sugar again, add water to submerge the ingredients, cover the lid and simmer over medium heat.

A little bit of distiller's grains is used to remove the fishy smell again before being out of the pot. After the snails are out of the pot, scallions and coriander are dotted, and their taste must be used to cover the peculiar smell of the ingredients.

After the plate of snail meat was on the table, Lao Xiao ate one that was full of flavor and handled the smell very well, but he only ate one and didn't touch the second one, just looked at the three on the table. On the plate, three completely different dishes are thoughtful.

Now it's ten o'clock, and the chefs in the kitchen have finished their dishes one after another. After Senior Brother Lai, a few more people finished their dishes, and asked the service staff to bring them out.

The people who finished cooking left the kitchen, which made the crowded kitchen immediately empty. Gradually, only Chef Bao and George were left in the competition.

Chef Bao is indeed making stewed eggplant with catfish. As one of the eight traditional stews in Northeast China, this dish is very simple and is a kind of home-cooked dish.

Master Zou didn’t know why the apprentice took out the internal organs of the main dish catfish in that way. He just vaguely saw that when the apprentice changed the knife later, he just cut a few obliquely on the thick meat of the catfish for use. It tasted delicious, and then it seemed that something was stuffed into the belly of the catfish.

Now the catfish and eggplant have been put into the pot, and the apprentice sits calmly drinking tea, it seems that he just waits for the dishes to come out of the pot.

Seeing this, Master Zou turned his gaze away, and looked at the strange foreigner who did nothing for most of the game, just massaging the fish in the water basin.

But after this glance, Master Zou was almost not frightened.

I saw that the gentleman finally stopped massaging the fish. Now he took the fish to the water case, and then gave the bass a knife on the left and right in the flooded pool.

His technique is very fast, it takes less than a second for two cuts, and all the cuts are in the position of the main artery of the perch.

After the knife was cut, George's hand massage still didn't stop. The perch, which seemed to be bewitched by his technique, lost blood rapidly but seemed unconscious, and continued to enjoy his massage technique.

Master Zou is sure that the fish lost its life in the enjoyment and left without any struggle.

After the fish left, George quickly processed the fish body, scraped the scales, removed the fins, and removed the internal organs. After the steamer was ventilated, he sent the sea bass stuffed with green onion and ginger to the steamer.

Is this for steamed sea bass?Then steaming is fine. What are those actions in advance?

After spending so much effort and time, this guy is just to euthanize the fish?

This is too weird, right?Is this necessary?

If he didn't know that he was cooking again, Master Zou would have thought that he had seen some cult ceremony.

After sending the fish to the steamer, George began to drizzle the sauce, which was quite normal, and finally the cold sweat from Master Zou's back subsided again.