“The fish is fresh and tender, without any earthy smell!”
"Although you can smell the obvious sweet and sour taste of tomato sauce when you smell it, the moment you eat it, the sweet and sour taste is very weak, and the deliciousness of the fish itself is still the main one!"
“And the meat quality of mandarin fish is considered to be the best among fishes, even better than the sea bass that everyone loves to eat!”
"Coupled with Master Luo's amazing knife skills, the fish meat and fish bones are kept connected, maintaining the shape when cooking, and can be separated with a gentle pinch when pinching!"
“It’s really amazing!”
"Everyone usually makes squirrel fish by deboning the fish, cutting it with a knife, patting it with flour, lifting it up and placing it on the oil pan. First, pour hot oil on it to set it, and then put it in the oil pan and fry it!
"
Ye Gui's words made many chefs nod their heads: "It's really like this, my master did the same thing!"
"That's what I taught my son too!"
"My grandson said the same thing!"
"I envy you all how to cook squirrel fish, but I can't, but I can eat it!"
Ye Gui continued: "But Master Luo's cutting method is different. His cutting method is a technique in the dark cooking world. He puts the kitchen knife on the fish, and then cuts it in circles, so that the knife is in contact with the fish body.
Always bumping into each other!”
Ye Gui was worried that everyone wouldn't understand, so he even made a simulated action.
"The fish cut like this seems to keep its original shape, but after being stimulated by the oil temperature, it immediately takes shape, and greatly increases the contact area between the fish and the oil, allowing for more even heating and frying.
The time is also shorter!”
"This way the fish can mature quickly and not be too old!"
Then use the tomatoes to boil a pot of rich tomato sauce, filter out the tomato residue and pour it on the fish.
So here is this superb squirrel mandarin fish!
Ye Gui ate meat from different places and felt that the meat had its own unique flavor.
"One more thing!"
Ye Gui said to everyone: "After cutting it out like this, the texture of the meat in the back, belly and tail of the fish is still slightly different!"
"The meat on the belly of the fish is relatively soft because it is usually used to hold food, so it shouldn't be too hard!"
"The meat on the back of the fish is a little firmer, and you can feel the distinct layers of garlic when you eat it!"
"The meat on the fish tail is relatively tight, because fish mainly need the swing of the tail to gain strength when swimming, so the meat here is also the most delicious. Of course, if you want to compete with me for this place
There’s no problem with the meat, because I choose to eat the meat from the back of the fish!”
Everyone: "???"
We have never seen such a shameless person!
After eating it, you still have to show off!
Are you a human being?
Soon, all the fish was eaten.
Ye Gui sighed: "Master Luo, are you sure you don't want to go back to the imperial dining room to play again?"
Master Luo chuckled: "Forget it, I'm old, the imperial kitchen should be left to you young people!"
"Although it is a state banquet, young people still need to be allowed to do something, otherwise you will not be able to grow if you let us old people support you!"
This is also true!
Ye Gui naturally understood: "That's okay, what other dishes are there next?"
“The next dish is known as the number one dish in China!”
Master Luo brought out another plate of dishes.
This dish looks even more delicious.
Because it is a super big bowl.
“The number one dish in Zhonghai must be the eight-treasure duck!”
When it comes to food, no one is more professional than Ye Gui!
"Babao duck is a special traditional dish in Soochow and Zhonghai areas. It belongs to Shanghai cuisine and Jiangsu cuisine!"
"But there is still a slight difference!"
"According to the "Jiangnan Festival as usual meal stalls" written by Qianlong during his southern tour in the 30th year of the reign of Emperor Qianlong, "On the 25th of the first lunar month, Soochow weaved Pufu with glutinous rice and duck, Wannian Chun stew, spring bamboo shoots and marinated duck,
"Bird's Nest Chicken Shreds" and "Glutinous Rice Babao Duck" were the most famous traditional dishes in the Soochow region at that time. Both "Tiao Ding Ji" and "Tongqiao Yichu Lu" of the Qing Dynasty recorded the dish "Eight Treasure Duck" and its preparation.
