Although Su Qingluan's plate decoration is exquisite, it is not very stunning and eye-catching in the category of food carving - but this is in the modern era where Su Qingluan lives, and the technology of food carving is very mature, and the internal Volume serious times.
In the time period Su Qingluan is living in now, although there are ways to arrange the food to make the food more exquisite, it is more about changing the position of the food itself to achieve a more pleasing purpose.
After all, the so-called "food carving" means that a whole piece of food is used only for decoration rather than for consumption, which seems a bit luxurious in many places.
Su Qingluan's skills not only amazed the little chefs who were nearby, but even Xu Yuanwei in the distance forgot what he was doing and stared intently at Su Qingluan's cutting knife flying back and forth on the ingredients.
When the food sculpture is completed, it mainly presents the shape of a fish playing with a bead, and the lifelike peony flower is the "bead".
Then Su Qingluan picked up the minced ginger and garlic, turned around and slid the handle into the hot oil - since Su Qingluan, shopkeeper Liang and Xu Yuanwei said that vegetable oil can also be eaten, after a period of improvement and adjustment, inside Hongfu Building Animal oil and vegetable oil have been used at the same time.
Unlike yesterday's jam, which was already in the state of puree, the pulp of Hantao is still relatively granular. It not only needs to be stir-fried, but also needs a slightly longer time to soften the pulp and turn it into puree.
Fortunately, Hantao itself is bright red or deep red in color. Compared with those wild jams, it is a brighter red than orange. This will make the color of the sauce more vivid and eye-catching.
Of course, this time, when rice vinegar was used to season the jam, Su Qingluan choked and coughed again. But this time she was not the only one knocked down by Mi Jiu's big move. Those who were closer were not spared. They all coughed and sneezed, making their eyes red, like little rabbits.
Su Qingluan explained to them while coughing: "Even if the acidity of the fruit pulp in this sweet and sour juice is sufficient, rice vinegar must be added to stimulate the aroma, because vinegar and fruit pulp have two sour flavors. If it is too sour, add 10 ounces of white sugar - later When you taste the finished product, you can feel the sweetness and sourness of the taste and slowly explore it yourself."
I remember when she was practicing this squirrel fish dish, she always overturned in two places:
One is to chop the fish fillets, but one is not careful, either the fish meat is too far away from the fish skin, and it is all lumped together, which does not taste good and does not look good, or the force is too strong, and the fish fillets are cut into two pieces directly or cause The flesh of the fish falls off;
Another difficulty is the preparation of the final sauce, because the condition, type, and size of the fish are different every time, so the required sweet and sour ratio has to be fumbled according to the specific situation.
What's more, there was no tomato sauce in this era. Although there were many fruit substitutes available, this also meant that the raw materials that could be used as sauces varied more, so there were more uncertain and uncontrollable factors.
Therefore, there is one more variable that chefs need to control, which naturally increases the difficulty every time they prepare it.
Su Qingluan looked around, watching the little chefs pecking at the rice, and cursed: They all look so energetic now, by the time they get started, they will be tortured to tears by this dish.
But who is a chef who didn’t get there through hard work and hard work?
Su Qingluan thought about it, poured the sauce into a nearby container for later use, and then wanted to clean the pot.
At this time, the little chefs who were watching were almost becoming fans. Seeing Su Qingluan wanting to clean the pot, someone immediately ran over to do it for him. Shopkeeper Liang also teased him: "With this attitude, there are already people who do it without any reward." Well, my chef Xu’s status will not be guaranteed in the long run.”
Su Qingluan and Xu Yuanwei were calm, but they made a big deal out of the little chef who was helping them.
Shopkeeper Liang asked curiously: "Qingluan, are you really calm?" In fact, he also knew that Su Qingluan's temperament would not take things too seriously, so he was sure to make some harmless jokes.
But Su Qingluan is indeed a rare kind... In short, he is very... broad-minded...
Shopkeeper Liang thought for a while and decided not to use a more appropriate adjective like "shaogenjin", but Su Qingluan accidentally saw through the truth behind the chubby uncle's smile.
Su Qingluan twitched the corner of her mouth: I thank your ancestors for eight generations for thinking so highly of me.
Someone said to clean the pot, Su Qingluan had her hands free and turned around to get the fish.
Just like yesterday, Su Qingluan first wrapped the cut fish meat and "fish neck" in water starch and dry starch, and then cooked the fish meat in the same way.
At this time, the little chef who went to wash the pots also came back. Seeing that Su Qingluan had already started the next step, he couldn't help but trot away anxiously.
Su Qingluan smiled and said: "Don't worry, I'll just wait a moment. Besides, this step is also what I mentioned before when making 'Guobao Pork'. It's just a layer of cornstarch. It's just the same."
Xu Yuanwei, who was standing next to him, said disgustedly: "You are so impatient, you don't know how to add some water to the pot. If the iron pot leaks, you will have to deduct several months of wages!"
He said he was disgusted, but he still added a ladle of water to the pot and turned the little chef's head back: "Look at it, this dish is enough for you to learn from!"
After saying that, he stopped fussing with himself and stood close to watch.
Su Qingluan smiled at Xu Yuanwei, who snorted and turned his head to the side, looking very disgusted.
Su Qingluan knew that this uncle had a good reputation, so he stopped saying anything and continued to wrap the starch.
Someone saw Su Qingluan using water starch as the base for hanging-drying starch, and asked, "Isn't it okay to use egg liquid or water?"
Su Qingluan smiled and said: "This is a good question. I have also tried other materials, but they are not as thick and thick as water starch and dry starch."
As he spoke, Su Qingluan gently patted the fish meat dipped in dry starch, patting it all away: "By patting off the excess dry starch powder, you can see clearly how much is hanging on the fish meat, so that it will not fall into the pot. Even if the outer shell completely falls off or the fish meat is exposed, the fish meat will not be hardened together. You must make sure that the fish meat is evenly coated with the gravy after beating."
With that said, Su Qingluan poured out the water in the pot, poured in the soybean oil when the water was dry, and while watching the temperature of the oil, evenly coated the fish head and "fish neck" with water starch and a layer of dry starch.
"The starch on the fish head should be thinner, just enough to ensure that the fish head is fried until golden brown," Su Qingluan pointed, "The fish head is full of bones, so it is not easy to soak it with dry starch. What's more, there are too many to see. It doesn’t look good if it looks like a fish head.”
