Chapter 18: Chef 17

Lin Dan re-soaked a pot of rock ears with coarse salt, and let the chef continue to soak the rest of the dry goods in his own way. Then he turned to look at the little chef. Xu Xu said, "In terms of your sincere recognition, I will Teach you a signature dish. "
"Ah, what are you talking about?" The little chef looked at Lin Dan stupidly, very skeptical that he had heard wrong. The shopkeeper Lin is willing to teach him some secrets on how to handle ingredients. How can he teach him signature dishes? The signature dish is not the killer of every chef, and it is easy to not show it out.
"You're right, I'll teach you a signature dish, you have to look carefully." Lin Dan said as he fished out a large carp from the bucket and put it on the chopping board to faint.
Tang Jiu glanced at her and looked at the silly little chef, and there was an interesting light in his eyes.
"Lin shopkeeper, wait, I'll get a pen and paper!" The little chef saw that Lin Dan's posture was not a joke, he hurried to the front hall to pick up a stack of paper and a wolf, brushed and wrote-selected materials Huanghe Big carp, three to four catties ...
"Remember?" Lin Dan took a kitchen knife in one hand and carried a big carp in one hand, waiting for the little chef with a smile. She likes hard-working people, it doesn't matter if she is stupid.
"Remember it, remember it, Lin treasurer, you continue!" The little chef nodded, and respected. The old treasurer had already looked at Lin Dan for a long time, and now he was squeezed beside Tang Jiu, looking at the chopping board with a burning gaze.
Lin Dan continued: "I have also eaten the new squirrel catfish from Yanjia Restaurant. The taste is sour, sweet and smooth, which is really good. I teach you this dish has a better taste than her one. It is also a sour beet , Called the Golden Retriever Lionfish. "
One is called a squirrel, and the other is a golden retriever lion. The names are higher than the others. Are you sure you did n’t come to the ring? The little chef's head was full of thoughts, but soon, Lin Dan's extraordinary knife skills made him forget everything. I saw her cut the fish clean three or two times, and sliced ​​the fish on both sides into thin slices, and cut the fish from the tail to the fish head. Constantly, a big carp was cut into a lotus bud, the fish tail was lifted and shaken, and the pink "petals" bloomed layer by layer, which was really beautiful.
The little chef thought that the knives had already been great, but unexpectedly Lin Dan took out the scissors again, cut the petal-shaped fish fillets into silk, cut six to seven pieces each, and stacked them again. A fish bone is covered with silky fish meat from beginning to end, and this shape is enough strange. The fish is so finely cut, what should I do when cooking? Are you sure it won't break into a paste when you touch it?
The little chef was worried in his heart while recording, but saw that Lin Dan began to make egg paste. Six eggs plus half a catty of water starch and four or two flours were mixed in with an appropriate amount of water and blended into a thick golden yellow paste. Grab it and hold it a little and pull it out.
"Only egg yolk is used to adjust the egg paste, no egg white, so the color is good. Starch only uses water starch, not dry starch, otherwise the fish will burr, and water starch can ensure its taste is more delicate and smooth." A simple explanation, Lin Lightly pinch the fish head with one hand and chop the tail with the other. Put the cut chrysanthemum-like fish into the egg paste and soak them evenly. When you lift it again, all the fish shreds are sticking together one by one, and the egg liquid is dripping down. The quality is not good-looking, but after being fried in the pan, all the shreds are scattered and erected one by one, really like a golden retriever lion.
In the exclamation of the little chef and the old shopkeeper, Lin Dan slowly explained: "When the fish wire is completely immersed in the oil, you have to shake it vigorously and let the fish wire spread out one by one. After shaking, the fish head is pulled down and the fish Lift the tail a little, so that the shredded fish is headed toward the head, and it is a golden lion. This is the key to the shape. After the fish is cooked, the oil temperature will decrease. When it is 60% hot, change to a large fire and fry it quickly with hot oil. In this way, the fish is well shaped, and at this time, you can let go, fry the fish head and fish tail, turn the noodles with a colander, and continue to fry for a while to remove the sauce.
Don't look at Lin Dan's easy words, it's hard to do. Just changing the fish slices to silk again has already tested the knives, not to mention the subsequent paste and deep-fried, and the seasoning has become the simplest procedure. When frying, the chef's hands must hold the fish's head and fish's tail firmly, and close to the boiling oil surface, soak all the filamentous fish meat in hot oil, fry and fry. This high temperature energy Scald a person's hands off the skin and throw the whole fish into the pan without waiting for the shredded fish to fry. This dish will be ruined once.
The little chef took a closer look at Lin's hand, and she found a thick layer of calluses at her fingertips. This is the real skill of enduring numerous high-temperature frying! She shook the fish gently, without pain on her face, but full of patience and concentration.
After throwing the whole fish into the pan, she took out a clean pan while explaining to the little cook, and poured a little vegetable oil: "When the fish is fried golden, you can fish it out, put the fish belly down on the plate, I will come Make the juice. "During the conversation, the oil in the pan was already hot. She crushed a lime and a persimmon by hand, crushed it with a large spoon, and then poured white sugar, white vinegar, and clear water into a thick sweet and sour juice. After pouring, evenly sprinkle on the fluffy and crispy shredded fish, a golden lionfish is ready.
The sweet and sour fragrance instantly poured into the nasal cavity, causing people to involuntarily secrete a lot of saliva. This dish is not only fragrant and overbearing, it is also overbearing. It looks like a lion with a scattered mane, and it feels like dancing teeth.
"Okay, so fragrant!" The little chef grunted and swallowed.
"Can you try it?" Tang Jiu's eyes stared at Lin Dan. He is always introverted, and only when he sees good food will he show a strong and greedy nature.
"Taste it." Lin Dan took a towel and wiped his sweat.
The little chef and Tang Jiu immediately picked up the chopsticks and were ready to start fighting against the golden retriever lionfish. The old treasurer who did not know when he ran out rushed in again and hurriedly said, "Can't eat, can't eat! Prince Cheng comes, please name him Eat this dish you just made! Hurry up, little beans, take this dish out, don't let Wang Ye wait long! "
Dian Xiaoer drilled from under Tang Jiu's armpit and ran with the plate.
Lin Dan was immersed in cooking and didn't know that the taste of her juice had passed through the window to the street. This prince, like Yongding Hou, is a famous old lady in Beijing. His biggest hobby is to taste food. He was a frequent visitor to Qiaoyuan Restaurant. Later, the young chef ’s father died, and he came less often.
On this day, he originally planned to go to Yan's Restaurant for lunch. When he passed by Qiaoyuan Restaurant, his manager accepted the benefits of the old shopkeeper, and seemed to inadvertently say that Qiaoyuan Restaurant had a new batch of gourmet goods, and he could go. Early adopters.
Prince Cheng and the little chef's father are quite close friends. If this is the case, then I will have a face, and it ’s okay to eat. However, a carriage came next to him. Prince Gong's head protruded from the window and laughed, "Brother Huang, don't be fooled. I was also fooled into it yesterday. As a result, Qiu Zizi's craftsmanship is real. No, I can't make the taste of top-level 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 indescribable taste, very sweet and sour, and after a while, he was immersed in the freshness of the fish and the mellow of the oil, it was almost fragrant!
"What's this smell? You smell it, you smell it!" Prince Cheng grunted, his neck sticking out from the window, sniffing like a puppy.
Hippie smiley Prince Gong was speechless, closed his mouth quickly, and swallowed the saliva that flowed from the stream.
The long-sponsored man, who was sincere and frightened by humaneness, said quickly: "Master, the fragrance comes from the bridge garden restaurant, and Chef Xu is cooking."
"Go in and take a look!" Prince Cheng couldn't sit still, immediately jumped off the carriage, ran into the store three or two steps, and saw the shopkeeper greeted him, only to yell, "Where are the people, where are the people?" What are you cooking in the kitchen? Hurry up and bring it to my king! "
The shop errand quickly settled down, and then ran to the back kitchen to explain the situation to the old shopkeeper. Then the old shopkeeper saved the dish in the mouth of the young chef and Tang Jiu, and hurried to the front hall.
Prince Gong has long lost confidence in Qiu Jiacai. He originally intended to sit in the carriage to watch a lively event, but did not expect that one end of the dish came out. He couldn't bear it anymore. He quickly retracted his head and stood up to run under the car. However, because he was too eager to move, he hit the roof of the car and was dizzy. He managed to rush to the table with his head in his head, and glanced at the plate, he suddenly took a breath. Prince Cheng opened his eyes wide, and looked astonished.
They thought that the squirrel catfish in Yanjia Restaurant was an excellent work of knife skill, shape, color and seasoning. Once this fish came out, it immediately broke the myth of Yanjia cuisine.
The fish-like roots, which are shaped like filaments, stand upright and gather towards the fish head. The shape is very beautiful and unique. Use a chopstick to poke the crispy shell of the shredded fish, exposing the white fish inside. Immediately, the bright oil will seep out, and the red The viscous soup meets together, fresh, tender, crispy, sour, sweet, and various flavors explode on the tip of the tongue, it is simply incredible!
Prince Cheng carefully cut a piece of "lion's hair" and quickly shoved it into his mouth. His eyes narrowed suddenly, and the layers of wrinkles on his face spread out at a speed visible to the naked eye, as if he were several years younger.
"Is it delicious?" Prince Gong eagerly pulled his sleeve.
The Prince of Prince ignored him and clipped a piece of "lion's hair" to taste again, shaking his head and pouting again, and looked very embarrassing.
"Well, you talk! I have a bad temper!" Prince Gong curled up his sleeves and cursed, "Dian Xiaoer, you are blind, and you haven't seen the King here, why don't you add a pair of tableware? Go and get Take the tableware and hurry up! "If he didn't bring it back, he wouldn't care about the royal spirit, and he had to twist it!
The shop's Er Er rolled around and brought a pair of chopsticks. I saw that these two invaluable kings almost dried up on the table. Two pairs of chopsticks, you hold me, I hold you, no one will let you. Naoya: "Lao, get out of your mother's egg, this is what the king calls, it's not your share!"
"Brother Huang, you are not righteous! Everyone is a brother, what's the matter with you?"
"You won't bark if you want to eat!"
"Can't you wait for another half a day, I can't sit still when I smell this smell!"
Seeing this situation, the shop junior had to rush back to the back kitchen and let the shopkeeper quickly make another golden lionfish, otherwise the two kings would really fight.
Lin Dan didn't feel flattered or nervous, so he slowly rolled up his sleeves, and said slowly: "That being the case, I will help people to the end today and show you a hand."