In the shooting venue, Lin Xu looked at Dai Jianli who had changed into chef uniform and asked:
"Why do you suddenly want to shoot with me? This scene shouldn't be difficult for you, right?"
It is understandable that chefs in other restaurants have stage fright. The head chef of Diaoyutai has appeared on CCTV countless times, and various interviews are as common as usual.
Recording a food program, isn’t that something you can do with your hands?
Dai Jianli winked and said:
"The ratings of recording a show with you are high. I studied the ratings of recent shows and found that the ratings are high when you are there, but they will go down when you are not there."
Lin Xu:????
So you just want to outdo the other head chefs at Diaoyutai in this regard, right?
Tsk tsk, what a little trick...
Even if you travel back in time to a Qing palace drama, you can probably live for two more episodes.
Not long after, Zeng Xiaoqi, who was wearing sportswear, finished putting on makeup and the program officially started recording.
"I am a pickled fish, sour, vegetable and superfluous... Hello everyone, I am Xiaoqi. Welcome to today's program "Eating the World". Today I will teach you a national delicacy - pickled fish!"
Outside the camera, director Xiao Wei looked at Zeng Xiaoqi who was in a good mood, with a smile on her face.
Hum hum, I have been resisting with my mouth, now it’s okay.
What a stubborn donkey that keeps going backwards.
She has already steamed the rice.
Since a kitchenware company sponsored a complete set of kitchenware, every time a program is recorded, the program crew will stew a large pot of rice so that everyone can taste the craftsmanship of the masters.
Today’s pickled fish dish.
Not to mention Zeng Xiaoqi, everyone is gearing up and waiting to feast.
After Zeng Xiaoqi finished her opening remarks, she pointed to the side:
"The cooking masters who came to the scene today are Dai Jianli, the executive chef of Building 18 of Diaoyutai State Guesthouse, and Lin Xu, the founder of Linji Food."
When the camera turned, Lin Xu and Dai Jianli, dressed in chef uniforms, waved to the camera.
Dai Jianli introduced the origin and development of pickled fish and the various types of pickled fish today.
After the introduction, he began to introduce the ingredients to be used today.
"Today we are using grass carp, which is a relatively common fish dish. When using grass carp, it is recommended that you choose a fish of about three kilograms, otherwise there will be too many small spines and it will easily get stuck in the throat."
After talking about grass carp, he started to introduce sauerkraut.
In this dish, sauerkraut is not only the main ingredient, but also plays the role of seasoning.
Sauerkraut needs to be crisp, tender and refreshing. It is an appetizer and goes well with rice. In order to increase the acidity of the dish, you need to add some sour radish in it, which can make the sour flavor softer.
In addition to the sour taste, pickled peppers and wild sansho peppers are also used.
Wild sansho pepper needs to be chopped into pieces and used when popping the dough.
Red pickled peppers need to be cut into sections and put in after taking them out of the pot. After putting them in, pour hot oil on them to increase the sour and spicy flavor of the dishes.
When the introduction came here, Dai Jianli said:
"If you really like spicy food, you can replace the wild peppercorns with yellow bell peppers, which will be spicier and more enjoyable to eat."
After introducing all the ingredients, we started to change the knife.
Dai Jianli took the grass carp and turned it over, scraped a little below the fish's head to remove all the fish scales underneath, then aimed the tip of the knife at the middle part and pricked it down, and the fish blood gushed out.
Hold the fish with both hands, drip all the blood into the pool, and then remove the scales.
"The fishy smell mainly comes from the mucus on the surface of the fish, the black membrane in the abdominal cavity, fish teeth, and fish blood. Therefore, the fish must be bled before killing it. The heart can be directly punctured from this position. The bleeding will be more thorough and the fish meat will be tenderer and whiter.
."
Dai Jianli did not explain anything in advance when he was bleeding. When the blood came out, Zeng Xiaoqi who was standing next to him was shocked.
In the past, although fish were slaughtered and bled was involved, they were reminded in advance.
The photographer will come over to take a close-up and take a picture of the position where the knife was inserted.
But now, he drained the blood of the fish without saying a word, and then slowly explained the essentials of bleeding when scraping the fish scales. The audio and video are out of sync!
Lin Xu smiled, Chef Dai didn't like to explain how to cook.
This is already considered an extraordinary performance.
If you want to listen to the explanation, you have to be the academic Guo Weidong. Watching him cook is like a unique cooking class, not only various cooking techniques, but also a lot of horizontal knowledge.
After finishing a dish, you have basically mastered the cooking essentials of the entire flavor profile.
After removing the scales, gills and internal organs, scrape off the mucus on the surface of the grass carp, then use a kitchen knife to cut from the tail of the fish, slice it forward against the spine, until the skull splits, and the whole fish becomes two pieces.
Then crack the other half open, and the entire fish bone will be completely picked out.
First cut off the fish heads on both sides, remove the fish teeth with a strong fishy smell and throw them away, then divide the fish head into two halves from the gills, and finally remove the ribs.
The entire grass carp has been completely separated from its flesh and bones.
Chop the fish's spine into four to five centimeter long sections, then chop the ribs, put it into a basin with the fish head, and rinse it under the faucet.
Take advantage of this time to cut the fish meat into large pieces with a diagonal blade.
The fish fillet should not be too thick, about three millimeters is enough, so that the random spines inside can be cut off and will not get stuck in the throat when eating.
Cut the fish fillets into a basin, add two tablespoons of salt and mix for one minute. When it becomes slightly sticky and sticky, add water and rinse thoroughly.
This is to remove the fishy smell from the fish and also make the fish taste more tender and smooth.
After washing, dry the surface moisture with kitchen paper and start marinating.
A little salt, half a teaspoon of pepper, a frying spoon of onion and ginger water, and a little sugar.
After putting it in, stir it with your hands in the same direction to make the fish meat gelatinous, so that the taste will be tender and smooth, and the fishy smell of the fish meat will be completely reduced.
After all the onion and ginger water has been beaten in, beat in an egg white, grab a handful of soaked potato starch, and mix well.
Finally, pour in some cooking oil to seal the oil and protect the slurry.
At this time, the bones and fish bones have almost been soaked. Take them out, add salt, wash them for a while, and control the moisture in the same way.
After the fish is processed, start processing the sauerkraut.
Peel the sauerkraut pieces apart, stack them together and cut into small pieces.
Cut the pickled radish into strips, pickle the ginger and shred it, mince the pickled wild pepper, and smash the garlic into flat pieces.
Put these ingredients together, and finally cut the red pickled pepper into small pieces, and the preparation work has come to an end.
These steps are not difficult for Lin Xu.
However, he looked at it very seriously, because from these details of handling ingredients, a chef's professionalism and basic skills can be seen.
"When making pickled fish, you must blanch the sauerkraut, otherwise the sourness may be okay, but the saltiness is definitely too strong. When you feel that the sauerkraut for pickled fish is inedible, it means that the dish is not up to standard. Standard sauerkraut
Fish, as delicious as fish is, so must sauerkraut be delicious!"
Blanch?
This step is a bit beyond Lin Xu’s imagination.
While Dai Jianli was boiling water, he asked curiously:
"Chef Dai, what should I do if the sourness becomes bland after blanching?"
Dai Jianli pointed to the white vinegar placed next to him:
"Add white vinegar when cooking to create a sour aroma."
Got it, learned another trick.
Not far away, Zhen Wensheng, who was watching the recording effect in front of the monitor, whispered to Geng Lishan:
"It's not like he's teaching cooking, but it's like he's teaching how to open a shop."
Geng Lishan smiled:
"Only by teaching without reservation can Chinese cuisine be passed down... By the way, I'll make some time later and ask Lin Xiaoyou to cook a lost dish to open your eyes. You can't always make home-cooked dishes, but you also have to properly show off some high-end dishes.
Dishes, otherwise the audience would think that we are chefs hired by a roadside shop."
Lost dish?
Zhen Wensheng's eyes immediately lit up:
"Okay, okay, the program team will cooperate throughout the whole process."
It’s a lost dish. If you want to make it happen, then the ratings will skyrocket?
Dai Jianli put the cut sauerkraut in a pot of cold water, boiled it, skimmed off the foam, and boiled it for more than a minute before taking it out.
While cooking, the unique fermentation smell of sauerkraut wafts through the room.
The water in the pot also changed color.
From a visual point of view, blanching is still necessary. This is the sauerkraut that Dai Jianli pickled himself. If it had been bought from outside, the water would probably be even dirtier.
Take out the sauerkraut and control the water. Dai Jianli washes the wok again and puts it on the stove to cook.
After heating, pour in the pickled cabbage and stir-fry in a dry pan.
Hmm?
What kind of operation is this?
Dai Jianli said:
"Dry frying like this can stir out the excess water, making the sauerkraut more fragrant and crispier in texture."
This is another little trick that most chefs don’t want to reveal.
Lin Xu secretly noted it down and planned to go back and try it.
He originally planned to learn this dish directly using the cooking learning cards.
But think about it, this dish is similar to the boiled fish recipe, except that one is red oil soup fried with bean paste, and the other is pickled cabbage soup.
In this case, using a cooking learning card is somewhat wasteful.
Just think about it yourself.
Just think of it as practicing basic skills.
As for the remaining two cooking learning cards, they will naturally have to wait until the big dishes are cooked.
Just as I was thinking about it, the system prompt sounded in my mind:
"The host does not take shortcuts and triggers the side task [Thick Accumulation]: The host is asked to independently make a pickled fish rated as excellent within 24 hours without the help of cooking learning cards and points mall. Upon completion, the host will be rewarded with an excellent aquatic product dish -
—Burn the water."
Paddling?
Isn’t this just a fish tail?
Lin Xu didn't expect that just because he couldn't bear to use the cooking learning card, it actually triggered a side task.
In this case, let’s watch Chef Dai’s operations carefully.
When it's over, go back to Diaoyutai with him, borrow some pickled cabbage, pickled radish, pickled pepper, pickled ginger and other ingredients, and go back and practice hard.
Try to get the dish of Shao Hua Shui.
Thinking of this, Lin Xu returned his attention to reality.
At this time, the sauerkraut in the pot is fried until it becomes fragrant.
Dai Jianli took out the sauerkraut, washed the pot again, heated it again, added cold oil and slid the pot, poured the oil out and slid it again.
Obviously, this is about frying fish bones and fish heads.
Only when frying these kinds of ingredients can you make such a spectacular pan.
Pour oil into the pot, heat the oil, put the fish head and fish skin side out into the pot, then add other fish bone ingredients, fry over high heat until golden brown, then use a large turning spoon to turn over.
"In hotel kitchens, this step is basically frying, but in home production, the frying step is too troublesome, so it is more convenient to fry it."
Lin Xu echoed:
"The fish bones must be fried to perfection. It is better to over-fry them than not to cook them under low heat, because the milk soup that follows depends entirely on this step."
Zeng Xiaoqi’s eyes lit up.
She knows that the trick to making fish soup is to fry the water and the soup produced in this way is milk soup.
I didn’t expect that this little trick could be used to make pickled fish.
Chinese cooking is indeed a combination of various basic techniques.
After the fish bones were fried in the pot, they were taken out. There was still some base oil in it. Dai Jianli looked at it and added half a spoonful of lard to it. After it was heated, he put the flattened garlic in and then added the sauerkraut.
p>
Start stir-frying.
Lard can make sauerkraut taste more delicious and also increase the oiliness of the dish.
Stir-fry for two minutes, then add other ingredients and stir-fry together.
Finally, add the fried fish heads and bones, and then pour in boiling water.
After adding boiling water, the soup in the pot immediately turned thick and white.
Bring to a boil over high heat and simmer for a few minutes. When the soup becomes thicker and whiter, take the prepared dish basin and put all the ingredients in the pot on the bottom of the basin.
Now the hot and sour smell has wafted out, and it smells very pleasant.
The surrounding staff are all swallowing their saliva.
Obviously attracted by this smell.
Turn the heat on the stove to low and keep the soup in the pot at about 90 degrees.
Put the fish fillets in scattered pieces, and when the fish fillets change color, use a spoon to push them along the bottom of the pot to prevent them from sticking to the pot.
When all the fish fillets are floating, scoop them out with a slotted spoon and put them into a basin.
Then bring the soup in the pot to a boil over high heat.
Lin Xu also knew that this step was to prevent the fish fillets from bringing a fishy smell to the soup, so he boiled it to boil out all the odor.
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Bring the pot to a boil and pour the soup into a basin.
But you can’t pour it all, because there is residue at the bottom of the pot, so you can’t pour it in.
Finally, sprinkle a little chopped green onion, then add the sliced pickled peppers, and add a squirt of hot cooking oil. The spicy and sour aroma will immediately spread.
In this way, a pickled fish with a thick white soup color, floating golden oil, spicy and sour flavor is ready.
Lin Xu also watched the entire cooking process.
I feel like I’ve almost got the hang of it.
Next to her, Zeng Xiaoqi looked at the tempting pickled fish, and suddenly felt that it was not bad to be a sour, vegetable, and redundant person. As long as she could eat pickled fish every day, I would accept no matter how pickled the fish was!
During the tasting session, the beautiful host couldn’t wait to take a bite.
She didn't expect the fish fillets to be so tender, nor did she expect the sauerkraut to be so crispy, and even the soup was so sour and delicious that you couldn't stop eating it.
The only pity is that the rice has not been steamed yet, which makes her a little unhappy.
After the recording ended, others gathered around and started tasting.
Dai Jianli pulled Lin Xu aside and asked quietly:
"Brother Lin, Lao Xie has been skipping rope in the basement recently. Has he been stimulated by anything?"
"Just a normal exercise."
There is definitely excitement.
For example, the complaints from my sister-in-law, the contempt from my brother-in-law, and the stones caused by taking medicine indiscriminately, etc.
But no matter what, being able to take the initiative to exercise is progress.
And even though skipping rope is simple, the intensity of the exercise is quite high, and most of the muscles in the body can be moved. If senior brother persists until the Chinese New Year, his physical fitness may be able to improve to a higher level.
Lin Xu looked at Dai Jianli and asked with a smile:
"What? Are you planning to exercise too?"
"I have this plan... If Lao Guo and the others beat me back, if I have good physical fitness, I can bear it for a while."
Lin Xu:????
I don’t quite understand this Lezi man’s brain circuit.
Since you also know that you are often on the verge of being beaten, why not change it?
"Brother Lin, I have never played skipping, how should I choose this thing?"
Dai Jianli flipped through the various skipping ropes on the online shopping platform and was immediately confused.
In my impression, isn’t a skipping rope just two handles connected to a rope? But what kind of counting, electronic ones, or even those with only two sticks on the Internet are considered skipping ropes?
He moved closer to Lin Xu and wanted to hear the young man's advice.
Lin Xu said:
"Since my senior brother has practiced skipping, I suggest you switch to running."
"Why?"
"If Chef Guo and the others beat someone, they will definitely take my senior brother with them. If you run faster than him, you won't be able to withstand the beating."
Dai Jianli's eyes lit up:
"Yes, anyway, my home is only a few kilometers away from Diaoyutai. From now on, I will run on my way to and from get off work... Thank you very much for your advice, Brother Lin. Running is indeed more suitable for me."
While the two were chatting, in front of the stove next to them, the people on the show took a bite each and then put the pot of pickled fish in the warming cabinet, ready to eat it after the rice was steamed.
"This pickled fish is so delicious, I will have to eat a big bowl of rice later."
"I ate two bowls, and one bowl wasn't enough to fill my teeth."
"It tastes great. I didn't like fish in the past and always thought fish meat tasted too fishy. I didn't expect this fish to be so smooth and tender without any fishy smell. It's really worthy of the skills of the head chef of Diaoyutai."<
/p>
"Director Zeng, how many bowls of rice will you eat later?"
"Me? Let's start with three bowls... Boss Lin, while there is still time, how about we record a few more dishes?"
Lin Xu was happy when he heard this. He was worried that there would be too many people and not enough food, so he wanted to add two more dishes?
He didn't refuse. He rummaged through the refrigerator and freezer and found a few eggplants and a piece of plum-flavored salted fish left by an unknown chef.
Since you have these two things, let’s make salted fish and eggplant stew.
In this way, Lin Xu recorded the super delicious salted fish and eggplant stew, while Dai Jianli made the classic Sichuan dishes - salt-fried pork and minced meat vermicelli.
Four dishes, and the portions are super generous.
The entire program team was crazy with joy.
After finishing his work, Lin Xu said goodbye to everyone without changing his clothes, and drove to Diaoyutai with Dai Jianli.
When they arrived at Building No. 18, Lin Xu originally wanted to take the sauerkraut and leave.
But when I saw that the lunch they cooked in the kitchen was fat bullfrog, I immediately felt that it was not good to just walk away after Chef Dai was so enthusiastic to persuade me to stay, so I stayed and had a staff meal in Building 18.
Not to mention, cooking sausage and bullfrog together like boiled beef tastes really good.
After lunch, he carried the sauerkraut and pickled radish that Dai Jianli gave him to the car. Just as he was about to leave, he saw a thin chef in his fifties walking into the restaurant in Building 18.
When Dai Jianli saw the person, his face was immediately filled with surprise:
"I'll go, Lao Yin! Are you back from collecting folk songs?"
The man sneered:
"If you don't come back, Building No. 12 will be stolen by you stupidly... The two cow legs you took away from our kitchen, if you don't return them today, I will remove your two legs."
Got it!"
Lin Xu looked at Dai Jianli with surprise.
Let me go, last time I cried and complained that other buildings were coming to your place to get kimchi.
I didn’t expect you would even spare someone’s shank.
You are so active in exercising today. I heard that Chef Yin came back just in case, right?
Gee, it was fun to watch!
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When the noise is isolated, the speed of coding is indeed improved. This chapter has 5200 words. Please vote for me, brothers!
This chapter has been completed!