The Female Supporting Role Shows Out: 120. Genius Doctor 4

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This is the anti-theft Zhang 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 turned to look at the little cook, and said slowly: "It is your sincereness. For the sake of confession, I will teach you a signature dish."

"Ah, what are you talking about?" The little cook looked at Lin Dan stupidly, extremely suspicious that he had heard him 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? Isn't it easy to show it to others?

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

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 a pen and paper!" Seeing that Lin Dan's posture was not like a joke, the little cook hurried to the front hall and took a stack of paper and a wolf's head, and wrote in a scribble— —Select the yellow river carp, three to four catties...

"Have you remembered?" Lin Dan was holding 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. It doesn't matter if she is stupid.

"Remember it, remember it, Shopkeeper Lin, you 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 also 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 cuisine, named Golden Retriever Lionfish."

One is called a squirrel, and the other is called a golden lion. The names are both higher and lower than the other. Are you sure you are not here to fight the ring? 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, then sliced ​​the fish on both sides into thin slices, cutting from the tail to the head of the fish, starting shallow and ending deep, and each side was sliced ​​for eighteen knives. The knife was smooth and smooth. Constantly, I cut a big carp into a lotus bud, lifted the fish's tail and shook it, and the pink "petals" bloomed 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, cut the petal-like fish fillets into silk, cut six to seven pieces each, and stacked them again. A fishbone is covered with silky fish from head to tail, and this shape alone is peculiar enough. The fish has been cut so finely, what should I 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 saw that Lin Dan started to make a batter, six eggs, half a catty of water starch, and four taels of flour, mixed in the right amount of water, and mixed into a thick golden paste. You can hold a little with one hand and pull out the silk.

"When making egg batter, only use egg yolk instead of egg white, so that the color will look good. Starch uses only water starch, not dry starch, otherwise the fish will have burrs, water starch can ensure its taste is more delicate and tender." Simple explanation In one sentence, Lin Dan squeezed the fish head in one hand and the fish tail in the other. He put the chrysanthemum-like fish into the egg batter and soaked it evenly. When it was lifted, all the fish shreds stuck together one by one, dripping down. The egg liquid is not good-looking, but after being fried in the pan, 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 shaking, the fish head Pull down and lift the fish tail slightly, let the fish shreds hug the head and look like a golden lion. This is the key to the shape. After the fish is put in the pot, the oil temperature will decrease. Fry it quickly so that the fish can be shaped properly. At this time, you can let go, fry the head and tail of the fish, turn the surface with a colander, and continue to fry for a while to get the juice out."

Don't look at Lin Dan's easy words, but it's actually hard to do. Just cutting the fish meat and then changing it into silk is already a test of knife skills, not to mention the battering and frying later, the seasoning becomes the easiest procedure. When frying, the chef’s hands should firmly pinch the head and tail of the fish, and press them tightly against the boiling oil surface, so that all the silky fish meat is soaked in hot oil and fried thoroughly. If you scald a layer of skin off by your hands, if you throw the whole fish into the pot before the shreds are fried, the dish will be ruined.

The little cook took a closer look at Shopkeeper Lin's hand, and she found a thick layer of calluses on her fingertips. This is a real skill that she had to endure countless high-temperature frying! She shakes the shredded fish lightly, her face is full of patience and concentration, without any pain on her face.

After throwing the whole fish into the pot, she took out a clean pot while explaining to the little cook, and poured a little vegetable oil: "When the fish is fried to golden brown, you can take it out and put the fish belly down on the plate. , I’ll adjust the juice.” While talking, the oil in the pot was already heated, she just crushed a lime and a persimmon, crushed it with a large spoon, then added sugar, white vinegar, and water to make it thick. After thickening the sweet and sour sauce, pour evenly on the fluffy and crispy fish shreds. A golden lionfish is ready.

The sweet and sour scent 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 a feeling of fangs and 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 show a bit of strong and greedy nature.

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

The little cook and Tang Jiu immediately picked up the chopsticks and were about 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! , Call the name to eat the dish you just made! Hurry up, Xiaodouzi, get this dish out, don’t let the prince wait for a long time!"

Dian Er got under Tang Jiu's armpit, took the plate and ran away.

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 the Qiaoyuan Restaurant. Later, the little cook’s father died, so he came less.

He originally planned to have lunch at Yan's Restaurant on this day. When he passed by Qiaoyuan Restaurant, his long follower took advantage of the old shopkeeper, and he said inadvertently that Qiaoyuan Restaurant had received a new batch of premium seafood. , You can go to try.

Prince Cheng is very affectionate with the little cook's father, and if I feel that way, I will show my face, and it’s okay to 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. As a result, Qiu Xiaozi’s craftsmanship is true. No, I can’t make the taste of top seafood, which is far worse than Yan’s restaurant!"

Prince Cheng gave a long look 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. personal!

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

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

The long follower, who was disheartened by humanity, said in a sincere and frightened manner: "Master, the scent comes from the bridge garden restaurant, and Xu is chef Qiu who is cooking."

"Go in and take a look!" Prince Cheng couldn't sit still, jumped out of the carriage, and ran into the shop in three or two steps. He didn't see the shopkeeper approaching him, so he could only shout loudly, "Where are the people? Where are the people? Go there? What kind of food do you make 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. Only then did the old shopkeeper rescue the dish from the mouths of the little cook and Tang Jiu, and hurriedly took 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 stand it anymore. He quickly retracted his head and stood up and went to the car. Running down, 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 looked at the plate, and he took a breath. Prince Cheng also opened his eyes wide and looked astonished.

They originally 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 and roots of the fish meat, which are like filaments, stand upright and gather towards the fish head. The shape is very beautiful and unique. Use chopsticks to pierce the crispy shell of the fish shreds, revealing the white fish inside, and there will be bright oil seeping out immediately , Combined with the vermilion sticky soup, fresh, tender, crisp, sour and sweet, all kinds of flavors explode on the tip of the tongue, it is incredible!

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

"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, and babbling again, looking very awkward.

"Eh, you are talking! Eh, I'm so violent!" Prince Gong rolled up his sleeves and cursed: "Dian Xiaoer, you are blind. I didn't see that the king is here. Why don't you serve more bowls and chopsticks? Go and get the bowls and chopsticks, hurry up!" If you don't bring them again, he won't care about the royal attitude, he has to get started!