Ye Gui looked at this man, he didn't say this casually.

Because the appearance of this golden lionfish is very positive.

It gives people a feeling that the Milky Way is falling into the sky.

Moreover, there is a thick layer of calluses on the boss’s fingers.

Generally speaking, everyone's calluses will grow on the joints of the tiger's mouth or palms.

That's because it has something to do with the way you hold the knife.

But on the fingers, it is caused by cooking this dish frequently.

There is a very important step when cooking lionfish, and that is frying.

When frying and shaping, you must hold both ends of the fish bones with both hands and stick to the oil surface. The high temperature of more than 100 degrees has made many chefs' fingers peel off, and finally formed thick calluses. Therefore, the calluses on the fingers are thick.

Not thick is often the main indicator of a chef's "lionfish" skill.

The boss in front of me has very thick calluses on his hands.

Just by looking at it, you can tell that this dish is often made.

When he heard the name, the boss also moved, but he didn't say anything.

"It doesn't matter, your dishes are all ready!"

He immediately returned to the kitchen.

Ye Gui took a deep look at his boss, took out another mobile phone and sent a text message.

"Come on, let's eat fish first!"

"This lionfish dish has a history of less than a hundred years, but it has already become one of the top ten famous dishes in Hebei cuisine. This is enough to illustrate the taste and exquisiteness of lionfish!"

"First of all, let's talk about the shape. The shape of this lionfish is very delicate. Look at this lionfish. The fish meat on its body is like a lion, so it is called lionfish!"

"Then the color, golden color and rich aroma are poured directly on top, making it a sweet and sour dish!"

Immediately, some water friends asked: "Master God of Cookery, isn't this dish similar to squirrel mandarin fish?"

"Yes, is this also called original? It feels like the squirrel and mandarin fish have been replaced by carp!"

Ye Gui explained: "It's natural, because he changed it to carp on the basis of his predecessors, and cut the carp's meat first and then sheared it, making it more fine. Each cut must be reasonable!"

"If you want to subdivide it, each dough piece costs 17 knives, and each piece is about 1-2 mm thick. The end of each piece, that is, the end close to the fish head, should be 0.5-1 cm farther back than the top piece. Cut the pieces into pieces.

Use scissors to cut the fish fillets into strips in turn, cut each piece into 4-6 strips, each strip is slightly thinner than chopsticks, and cut into about 200 strips in total."

"Then there is a trick to making the batter, usually 6 eggs, 500 grams of starch, 250 grams of flour, add an appropriate amount of water, add a little salt to taste, mix thoroughly, then pour in a little salad oil, and continue to mix thoroughly!"

"The paste must be thicker, otherwise the paste will be too thin. Once the paste is too thin, the fish meat inside will be destroyed, thus affecting the taste!"

"Then run all the fish strips along the back of the fish, then pick up the sternum of the fish with your left hand, and pick up the tail bone of the fish with your right hand. After hanging the fish in the egg paste, maintain the original position and immerse the fish strips in the 70% hot oil pan.

In the middle, shake your hands back and forth, then left and right, to shake all the 'golden hair' away, this process lasts for 1-2 minutes."

"After frying and setting, release your hands and immerse the whole fish in the oil pan for a while. Use a slotted spoon to turn the fish over and fry for another 2 minutes. When the shredded fish spreads parallel to the oil surface and turns golden brown, use a slotted spoon to take it out, with the belly facing

Place it on a plate. The entire frying process takes 5-6 minutes."

"So even though this dish is simple, it is actually quite difficult to make!"

Ye Gui said something first, then picked up a piece of fish and took a bite.

"Fuck!"

He shouted in surprise: "The taste of this fish is very good. It should have been marinated for a period of time in advance, and then the paste has been processed. In addition to a little salt, black pepper is also added for seasoning. Take a look.

The body of the fish is golden in color, probably because it uses egg yolk instead of egg white!"

"And the shape of this fish always keeps the head low and the tail high, which means that when cooking this dish, the chef has been holding both ends with his hands and frying in a head-low-tail-high motion. Within these three minutes, the oil will be watery

The steam rises to over 100 degrees, so chefs who often cook this dish will have a lot of calluses on their fingers!”

"The last thing is that after the fish is put into the pot, the oil temperature will drop to 50% to 60% hot. After lifting the fish body, you should quickly turn to high heat and raise the temperature to 70% hot. This will allow the fish shreds to be quickly set, otherwise the fish will be soft and rotten and the threads will fall off. Use

After frying for 3 minutes, the fish shreds are basically fried and set. At this time, you can let go and immerse the whole fish in the oil pan for frying. During this process, you can use chopsticks to trim the shape of the 'golden hair'.

If there are fish shreds that have fallen off, you can dip a little paste into the fish and stick it to the fish, and it will be fixed naturally after frying. After this side is fried, turn the fish over and fry the belly side until the fish is cooked.

There is also a technique: first hold the fish head with a spoon, then insert a colander from the head, hold the body and tail of the fish, and turn it around. Follow this step after frying and put the fish flat on the plate with its back facing up.

middle!"

“The golden lionfish made like this is the best!”

“It can be said that the golden retriever lionfish made by this chef is the textbook golden retriever lionfish!”

"That's why I asked him what his relationship is with Master Yuan Qingfang, who invented this dish!"

"Speaking of which, Master Yuan Qingfang was once the head chef of the Chinese Restaurant, which is located in Shijiazhuang and also has a branch in Baoding!"

"The taste of this dish is sweet and sour, and the aroma of the fish is fully brought out!"

"It has a unique taste and is a very good dish. Unfortunately, the taste of this dish is not as good as the squirrel mandarin fish I had last time. Therefore, there can only be one dish of this type of fish at the state banquet, so I can only

It’s a squirrel mandarin fish!”

Ye Gui felt a little regretful. He looked in the direction of the kitchen and saw that the man didn't want to come out after he went in.

Even the food was served by someone else.

"But is he related to Master Yuan Qingfang?"

Ye Gui's other cell phone rang.

It seems that the information has been investigated clearly.

Ye Gui took out his mobile phone and took a look at it, and said in surprise: "So this is what it looks like!"

"Master God of Cookery, does he have anything to do with it?"

"We also want to eat melon!"

The melon-eaters were all very nervous and curious.

Ye Gui said: "It has something to do with it. Master Yuan Qingfang is his master. He was supposed to become a chef at the Chinese Restaurant. He was theoretically the first heir to the Chinese Restaurant, but he lost to a foreigner in a competition.
Chapter completed!