Chapter 18

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date="2020-11-14"

title="Chapter 18"

weight="105164"

series = ["The Female Supporting Role Shows Out"]

mode = "manual"

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Lin Dan re-soaked a basin of rock ears with coarse salt, and asked the helper to continue to soak the rest of the dry goods according to his own method. Then he turned to look at the little cook and said slowly: "For your sincere admission, I will Teach you a signature dish."

"Ah, what did you say?" The little cook looked at Lin Dan stupidly, doubting that he had heard it wrong. Shopkeeper Lin is willing to teach him some secrets of handling ingredients, it is already very impressive, why should he teach him signature dishes? Isn’t the signature dish the killer of every cook, is it not easy to show it to others?

"You heard me right. I will teach you a signature dish. You have to look carefully." Lin Dan said as he fished out a big carp from the bucket, placed it on the chopping board and stunned.

Tang Jiu glanced at her, then at the silly little cook, a light of interest flashed across his eyes.

"Treasurer Lin, wait, I'll get paper and pen!" Seeing that Lin Dan's posture didn't seem like a joke, the little cook hurried to the front hall to get a stack of paper and a wolf's hair, and wrote in a brush-Select Yellow Big carp, three to four catties...

"Have you remembered?" Lin Dan held a kitchen knife in one hand and a big carp in the other, waiting for the little cook with a smile. She likes people who are hardworking and studious.

"Remember it, remember it, shopkeeper Lin, continue!" The little cook nodded and bowed, respectfully. The old shopkeeper had already looked at Lin Dan with admiration, and had already squeezed to Tang Jiu's side, looking at the cutting board with scorching eyes.

Lin Dan continued: "I have tried the new squirrel mandarin fish from Yan's restaurant. The taste is sour, sweet and tender. It is really good. The dish I taught you is better than hers, and it is also sweet and sour. , Named Golden Retriever Lionfish."

One is called squirrel, and the other is called golden lion. The names are higher and lower than the other. Are you sure you are not here to fight? The little cook was full of random thoughts, but soon, Lin Dan's extraordinary sword skills made him forget everything. She cut the fish clean in twos and threes, and sliced ​​the fish on both sides into thin slices, cutting from the tail to the head of the fish, starting shallow and ending deep, each side was eighteen knives, the knife was smooth, the knife Constantly, I cut a big carp into a lotus bud, lifted the fish's tail and shook, and the pink "petals" were blooming one after another, which was really beautiful.

The little cook originally thought that this knife skill was already great, but he didn't expect that Lin Dan actually took out the scissors and cut the petal-like fish fillets into silk, cut six to seven pieces each, and stacked them again. A fish bone is covered with silky fish flesh from head to tail, and this shape is peculiar enough. The fish has been cut so finely, what should do when cooking? Are you sure you won't be crushed into a paste with the touch of a spoon?

The little cook was worried while recording, but he saw that Lin Dan started to make a batter. Six eggs, half a catty of water starch, and four or two of flour, mixed in the right amount of water, and mixed into a thick golden yellow paste. Grab can hold a little, and pull out the silk.

"When making egg batter, only use egg yolk instead of egg white, so that the color will look good. The starch only uses water starch, not dry starch, otherwise the fish will have burrs, and water starch can ensure that its taste is more delicate and tender." Simply explain, Lin Dan squeezed the head of the fish in one hand and the tail in the other. He put the chrysanthemum-like fish into the egg batter and soaked it evenly. When he lifted it up, all the fish shreds stuck together one by one, dripping with egg liquid. The appearance is not good, but after being fried in the pot, all the fish shreds are scattered and stand up one by one, really like a golden lion.

In the exclamation of the little cook and the old shopkeeper, Lin Dan slowly explained: "When the fish shreds are all immersed in the oil, you have to shake them three times to let the shreds fall apart one by one. After the shaking, the fish head is pulled down. The tail is slightly lifted, and the shredded fish is hugged to the head, forming a golden lion shape. This is the key to the shape. After the fish is put in the pot, the oil temperature will be lowered. When it drops to 60% hot, change to high fire and quickly fry with hot oil. This way the fish can be set in shape. You can let go at this time and fry the head and tail of the fish. Use a colander to turn it over and continue frying for a while to get the juice out."

Regardless of how easy Lin Dan said, it is actually very difficult to do. Just cutting the fish meat and then changing it into silk has already tested the skill of the knife, not to mention the battering and frying later, the seasoning has become the simplest procedure. When frying, the chef’s hands should firmly pinch the fish head and tail, and tightly press the boiling oil surface, so that all the silky fish meat is soaked in the hot oil and deep-fried. This high temperature energy If you scald off a layer of skin, if you throw the whole fish into the pot before the shreds are fried, the dish will be ruined.

The little cook took a close look at Shopkeeper Lin's hand, and she found a thick layer of calluses at her fingertips. This was a real skill that she had to endure countless high-temperature frying! She shook the fish shreds lightly, her face showing no pain, but she was full of patience and concentration.

After throwing the whole fish into the pot, she explained the little cook and took out a clean pot and poured a little vegetable oil: "When the fish is fried to golden brown, you can take it out. Put the fish on the plate with belly down. Adjust the juice.” As she talked, the oil in the pot was already hot. She crushed a lime and a persimmon with a large spoon, then added sugar, white vinegar, and water to make a thick sweet and sour sauce. After thickening, pour evenly on the fluffy and crispy fish shreds, and a golden lionfish is ready.

The sweet and sour fragrance poured into the nasal cavity instantly, causing people to secrete a lot of saliva involuntarily. This dish is not only overbearing in fragrance, but also overbearing in appearance. It looks like a lion with a messy mane, and it has the feeling of spreading teeth and dancing claws.

"Okay, it smells good!" The little cook swallowed his saliva.

"Can you taste it?" Tang Jiu stared at Lin Dan with scorching eyes. He has always been very restrained, and only when he sees good food will he reveal a bit of strong and greedy nature.

"Try it." Lin Dan picked up the towel and wiped his sweat.

The little cook and Tang Jiu immediately picked up the chopsticks and prepared to start with the golden lionfish. They saw the old shopkeeper, who did not know when they ran out, rushing in again, and hurriedly said: "You can't eat, you can't eat! Prince Cheng is here. Eat the dish you just made! Hurry up, Xiaodouzi, get this dish out, don’t let the prince wait too long!"

Xiaoer from the shop got under Tang Jiu's armpit, took the plate and ran.

Lin Dan was immersed in cooking, and didn't know that the taste of her juice had passed down the window to the street. Like Hou Yongding, this prince is a well-known glutton in Beijing. His greatest hobby is to taste food. He was originally a frequent visitor to Qiaoyuan Restaurant. Later, the little cook’s father died, so he came less.

This day he originally planned to go to Yan’s Restaurant for lunch. When he passed by Qiaoyuan Restaurant, his long-term follower accepted the benefits of the old shopkeeper, and he said inadvertently, saying that Qiaoyuan Restaurant’s new batch of premium seafood, you can go Try it fresh.

Prince Cheng is very affectionate with the little cook's father, and if that's the case, I'll show my face and go eat. Unexpectedly, there was another carriage next to him. Prince Gong’s head stuck out from the car window and laughed and said, "Brother Emperor, don’t be fooled. I was fooled into it yesterday, but Qiu Xiaozi’s craftsmanship is true. No, I can’t make the taste of top-quality seafood, which is far worse than Yan’s restaurant!"

Prince Cheng stared at him for a long time and wanted to leave, but suddenly he smelled an unspeakable taste, very sweet and sour, and after a while it was blended with the freshness of fish and the mellowness of fat, it was so fragrant!

"What is this smell? You smell it, you smell it!" Prince Cheng grunted and got up, his neck stretched out from the car window, sniffing around like a puppy.

Prince Gong with a hippy smile was speechless, his mouth closed quickly and swallowed the saliva that was flowing like a stream.

Changsui, who was disheartened and fearful, said quickly: "Master, the fragrance comes from the bridge garden restaurant, and Xu is Chef Qiu cooking."

"Go in and take a look!" Prince Cheng couldn't sit still, immediately jumped out of the carriage, and ran into the store in threes or twos. He didn't see the shopkeeper approaching him, so he could only shout loudly: "Where are the people, where are the people? What kind of dishes are made in the kitchen? Bring it to this king quickly!"

The shopkeeper quickly settled in, and then ran to the back kitchen and explained the situation to the old shopkeeper. The old shopkeeper rescued the dish from the mouths of the little cook and Tang Jiu and hurriedly brought it to the front hall.

Prince Gong had already lost confidence in Qiu Jiacai. Originally, he only planned to sit in the carriage and watch the excitement, but he didn't expect that one end of the dish would come out. He couldn't bear it. He quickly retracted his head, stood up and ran under the car. But because the action was too eager, he hit the roof of the car and couldn't help feeling dizzy. Finally, clutching his head and rushing to the table, he took a breath when he looked at the plate. Prince Cheng also opened his eyes wide and looked astonished.

They thought that the squirrel mandarin fish at Yan's restaurant was an excellent work of sword skill, shape, color, and seasoning. As soon as this fish came out, it immediately broke the myth of Yan's cuisine.

The roots of the fish flesh that resemble filaments stand upright and gather towards the head of the fish. The shape is very beautiful and unique. Use chopsticks to pierce the crispy shell of the fish shreds, revealing the white fish flesh inside. The viscous soup converges together, fresh, tender, crisp, sour and sweet, all kinds of flavors explode on the tip of the tongue, it is simply amazing!

Prince Cheng carefully clipped a piece of "lion hair" and quickly stuffed it into his mouth. His eyes were immediately narrowed, and the layers of wrinkles on his face unfolded at a speed visible to the naked eye, as if he was several years younger.

"Does it taste good?" Prince Gong eagerly pulled his sleeve.

Prince Cheng ignored him, once again clipped a "lion hair" and tasted it carefully, shaking his head and shaking his head again, and babbling again, looking very awkward.

"Eh, you are talking! Oh, my temper!" Prince Gong rolled up his sleeves and cursed: "Dian Er, you are blind. I didn't see that the king is here. Why don't you get more bowls and chopsticks? Bring the bowls and chopsticks, hurry up!" If you don't bring them again, he won't care about any royal manners, he has to get started!

The shop’s little second clambered forward and sent a pair of chopsticks, and saw that these two noble princes almost got up on the table. You hold me with two pairs of chopsticks, and I hold you. No one will let you. He yelled: "Lao Liu, get rid of your mother's eggs, this is what the king calls, and you don't have your share!"

"Brother Emperor, you are not righteous! We are all brothers. What's wrong with eating your dish?"

"You don't know how to cry if you want to eat!"

"I can't wait for a long time to order another one, I can't sit still when I hear this smell!"

Seeing this situation, the shopkeeper had to rush back to the kitchen and ask shopkeeper Lin to make another golden lionfish, otherwise the two princes would really fight.

Lin Dan didn't feel flattered or nervous, so he rolled up his sleeves slowly and said slowly: "In that case, I will help people to the end today and show you something again."