When Su Qingluan put the fish into the pot and fried it, he specially emphasized that one tail must be lifted up and fried, so as to achieve the "tail upwards" effect.
When the fish is fried in the pan, it cannot be flipped back and forth like ordinary dishes, otherwise the two fish fillets that have just been glued with water starch and shaped into a shape will easily fall apart.
After a while, Su Qingluan put the fried fish head on the "fish neck", picked up the whole fish steak, drained the oil and put it on the big plate. In this way, the head of the fish was raised and the tail was upturned, as if It looked like he was about to jump out of the water.
People around could not help but admire: "This look is really unique!"
"It's so lifelike, it's like the fish is coming to life!"
“Leaving aside the taste, the momentum of this dish is superior to other dishes!”
Su Qingluan couldn't help laughing when he heard this: God damn momentum, why not talk about bloodline suppression?
After complaining secretly, Su Qingluan poured the oil: "The sauce cannot be poured directly on the fish. We have to put a layer of light on it and thicken it to make the sauce brighter."
As he spoke, Su Qingluan added the water starch to the previously fried sauce. As the water starch gradually reduces the juice, the soup that was originally filled with big blisters gradually becomes crystal clear and thick, and turns into small, fine blisters.
Su Qingluan glanced at the length of the fish body, and then glanced at the amount of soup. Su Qingluan took the pot and poured the thick soup evenly over the fish body and tail from top to bottom.
In an instant, the fried golden "fish scales" were coated with a layer of bright red crystal sauce, exuding a sweet and sour aroma, which made people want to eat.
"The amount of the sauce is also important." Ignoring the faint sound of swallowing from the surroundings, Su Qingluan pointed to the sauce, "It can't be too much or too thin, otherwise it won't be able to wrap the fish and there will be no thick texture." taste, and it is easy for the fish meat, which is crispy on the outside and tender on the inside, to be softened, which not only affects the taste but also affects the appearance.”
As he spoke, he picked up the plate and asked the little chefs to get closer and look at it: "The ideal situation is that the sauce hangs evenly on every inch of the fish, without leaking the fried part below. At the same time, there is no excess under the plate that cannot hang the fish. of the soup, keep the bottom of the plate clean, and prevent the food on the plate from being contaminated.”
As she spoke, she pointed to the cucumber-carved peony leaves that were very close to where the fish head was.
Su Qingluan said, put the plate on the table and breathed a sigh of relief: "The fish is done, let's try it! I'll clean the pot!"
Seeing that the little chef was about to come over, she stopped this time: "While it's at its freshest, everyone can taste the best texture of this dish. If you clean the pot and come back, the texture won't be as good as when it's just out of the pot." , go and have a taste.”
Xu Yuanwei saw that Su Qingluan had gone to wash the pots, and a bunch of helpers were still here, dazed, and said funnyly: "Miss Su asked you to have a taste, so go and have a taste!"
As he said this, he took the lead in handing a pair of chopsticks to Shopkeeper Liang, and took a bite of fish with the chopsticks.
As the chopstick head pierces the crispy outer skin, everyone can clearly hear a slight "click" sound, and then the shiny white fish meat with a moist luster appears in front of people's eyes.
"Suck!" Someone couldn't help but take a sip of saliva, but Xu Yuanwei glared at him: "Look at your little potential!"
Although he said this, he also put the piece of fish caught with the chopsticks into his mouth.
Liang Youdao was cheerful, but the movements of his hands were no slower than Xu Yuanwei's. He looked unhurried, but his movements of picking up the fish meat were not ambiguous at all.
Seeing that the shopkeeper and the chef had already used their chopsticks, the surrounding assistant chefs began to use their chopsticks one after another.
At this time, Su Qingluan came back from washing the pot.
Although Su Qingluan's fish today was quite heavy and almost half a meter long, there were many people who couldn't handle it, so even if each person only took one or two bites, half of the fish was almost eaten.
Su Qingluan looked at the "leftovers" that were half gone in an instant, and asked with a smile: "Young masters, is this fish delicious?"
"Yeah, yeah, yeah!" Everyone nodded immediately and responded one after another.
Su Qingluan gave a toothy smile - that smile looked a bit like the way the teacher looked at the students who couldn't answer the questions during the exam - and then asked the question of death: "Where is the delicious food?"
Why, how can I take a test even if I have something to eat? !
A bunch of helpers looked horrified.
Xu Yuanwei looked at his group of subordinates and young apprentices, and was furious: "They usually look very smart, why are they stuck here like wooden stakes now? I am asking you a question, are you mute?!"
As he said that, he added another piece of fish from different parts to taste.
Su Qingluan knew at a glance that Xu Yuanwei was indeed the most experienced chef here, and he immediately saw the difficulty of this "squirrel fish".
Every time he picks up fish, he carefully observes the connection between the fish and the fish skin, and dips each piece of fish in a little more sauce so that he can taste the taste more carefully and control the thickness of the fish.
Compared with those little chefs who would only praise "It's so delicious" and "It's so delicious" after eating a mouthful of fish, Su Qingluan could see that Xu Yuanwei was probably the only one who really learned the key points.
But this is normal. These little assistant chefs have not yet officially started cooking, and their basic skills are not very solid. Naturally, it is difficult to see the real key steps and tips of a dish.
However, Su Qingluan also understood that although Xu Yuanwei was strict, he was not the kind of person who would hide his secrets. If necessary, he would definitely learn this dish and teach it to those who could truly inherit his mantle.
Su Qingluan was sighing in her heart, but she saw the person who was muttering in her heart walking towards her.
This feeling of "secretly paying attention to others but being caught doing it" was so strong that Su Qingluan took a step back with a guilty conscience, and then was speechless - she didn't really say anything, so why was she so guilty?
"Master Xu, do you have any advice?" Although Su Qingluan smiled, her tone was still a little weak.
Xu Yuanwei looked at Su Qingluan steadily, making the hair on her back stand up: Could this person have any mind-reading ability? Didn't I say anything bad about him just now? Su Qingluan murmured in her heart.
Unexpectedly, Xu Yuanwei suddenly bowed and clasped his fists and saluted Su Qingluan: "There is no need to continue the competition today. I am willing to be the loser."
Su Qingluan shook her head quickly: "How can you say that? Master Xu hasn't even taken action yet..." And the most important thing is that she spent a long time counting on the "exchange of food" link!
As a result, now, the "pop" is gone! Who should she reason with?
