Food: starting from feeding Fat Reba in the crew

Chapter 267 State Banquet Dishes, Full of Color and Flavor!!

In the process of frying fish.

Yang Zhe picked up the spoon and kept scooping up the hot oil from the pot and pouring it backwards onto the upright meat whiskers.

And as the oil and water soaked into the gap opened by the knife edge, the root of the meat whiskers was also evenly fried.

The tender taste suddenly overflowed, and the breath was clean and rich.

Wang Dahai saw the plump fish flesh trembling in the hot oil, and subconsciously swallowed his saliva, his eyes full of longing.

He hadn’t eaten squirrel mandarin fish before.

But the fried fish during the New Year is not less.

So he was more or less able to make up the taste of it.

So the insect in the stomach immediately couldn’t bear it.

Especially looking at the fluffy fish! Full-bodied and dangling in hot oil.

Anyone wants to take a bite and let the rich smell of meat fill the mouth.

And the aroma brought by the frying is wafting away, and the smell of it is even more addictive.

“Stay away.”

“Well, good, good…”

Wang Dahai didn’t know when he had already come to the front of the oil pot.

Fortunately, it was Yang Zhe who reminded him, otherwise the splashing oil droplets could give a few blisters to his already unhandsome face.

At the same time, the fish in the hot oil has taken on an attractive golden hue.

Seeing this, Yang Zhe immediately picked up the colander and simply fished it out of the pot

At this time, the fluffy round body of the fish that has been treated with a cumbersome flower knife is chubby, and it really looks like a cute squirrel.

The pasty part on the outside is plump and crunchy, while the tenderness on the inside is clearly visible.

Yang Zhe nodded, quite satisfied with the effect of this explosion.

After all, he was also making this dish for the first time.

It’s perfect to get to this extent.

“Brother Yang, can you eat this?”

“No, it’s only two-thirds of the way done.”

Yang Zhe kept the bottom fire small and let the oil of the fried fish slowly cool down.

When the temperature is right, add tomato juice, sugar, and white vinegar to boil.

At this time, the brown-red soup is constantly rolling in the oil juice, like a fiery red wave.

Especially after boiling, there is a feeling of a fire dragon entering the sea.

When the juice thickens, add half a spoonful of clear oil and simmer slowly.

Taking advantage of this time, Yang Zhe washed his hands and began to plate the squirrel mandarin fish.

First, place the body of the fish standing on the whiskers in the middle of the plate.

Then place the oiled fish head vertically on the plate.

The few remaining mandarin fish are all concocted in the same way, and they all look like they are all holding their heads high at a glance.

He said it before.

The standard of state dinner cuisine is not only delicious, but also must be both divine and shapely.

To meet the three senses of sight, taste and smell.

So the gesture after plating is also an important part of this dish.

After waiting for Yang Zhe to finish plating, the marinade in the pot had been refined, exuding a tempting fresh fragrance.

Wang Dahai next to him couldn’t hold back his saliva, pulled out a piece of paper from the kitchen counter in front of him, and wiped the corners of his mouth desperately.

Sting

At this time, only a hot burning sound sounded.

Yang Zhe had already scooped up the marinade with a large soup spoon and drizzled it neatly on the fish.

The bright red marinade meets the fried crispy fish.

The scalding heat suddenly made the meat whiskers tremble and make a squeaking sound

It’s like a cute little squirrel lying on a plate, screaming vigorously.

Not to mention both gods and shapes, it can be regarded as both color and fragrance.

“Is this out of the pot”? ”

“Well, it’s already ready to eat, you help me pay for the dishes.”

Go for it

Wang Dahai’s mouth overflowed with a piece of saliva, and he couldn’t help but pick up the chopsticks.

But when he put down his chopsticks, he couldn’t help but make a mistake.

Where exactly to eat?

You know, this plate of squirrel mandarin fish is not only in its taste, but also in its shape.

I saw that the fluffy fish in front of me was neat, full and lustrous.

If you eat it with chopsticks, the overall beauty will be destroyed in an instant.

But it’s impossible not to eat!

A foodie like Wang Dahai, eating less is like killing him.

So Wang Dahai gently put down his chopsticks and forcefully clipped off a meat whisker.

The fish is brightly colored and full of flavor after mouth.

The sweet and sour flavor is thoroughly integrated and can be said to be just right.

The most important thing is that the meat on the outside is very crispy, but the inside is very tender.

After taking a bite, the fresh aroma of fish continues to shock the taste buds.

The sweet and sour marinade is soaked all the way to the base of the tongue, removing the taste for a long time.

“How?”

“Absolutely, no wonder it’s a state dinner dish, how much does this cost a plate outside?”

Yang Zhe shook his head: “I don’t know, but just by looking at the workmanship, I know that it’s not cheap.” ”

After hearing this, Wang Dahai ate two more mouthfuls angrily: “This dish is too fierce, and it is simply amazing with rice.” ”

“Oh yes, I remembered the rice, and when it was time for the rice, I quickly went to steam the rice.”

“Oooh, good.”

Wang Dahai put down his chopsticks and swooped into the courtyard.

Then he split wood and burned the fire, added rice to cook, and with a burst of cooking smoke, the pyrotechnic smoke on the stove gradually surrounded the entire film and television base.

At the same time, Yang Zhe began to prepare the next dish, called large boiled dried silk.

This is also a famous dish in Huaiyang cuisine.

It is also called chicken sauce boiled dry silk, or chicken fire boiled dry silk.

Although this dish is simple, it pays great attention to the depth of knife skills and the control of the heat.

Yang Zhe cleaned the clipboard and washed the kitchen knife again.

So that the taste of the fish will not affect the next dish.

After cleaning, he looked at the kitchen knife with three logos printed on it, and his expression was a little slight.

Good fellow, it was actually cleaned as soon as it was washed with water, and it did not leave the slightest odor.

A good knife, if you are honest, it must be worth a bandit.

He reached out and grabbed the dried tofu, and the slice knife in his hand flashed coldly, and immediately cut it into fine strips.

Later, chicken breasts and bamboo shoots were taken, all of which were prepared like dried tofu.

Next, boil a pot of boiling water and put all the processed ingredients into it and blanch them.

Because the cut silk is relatively fine, this ironing process is not long.

Basically, after entering the water, I picked it up, and the ingredients were almost cooked

After scooping it up, let it cool, and then blanch it twice, and the shredded ingredients are almost fully cooked.

Then put the wok on a high heat, scoop in the cooked lard and cook.

Add the shrimp and stir-fry until milky white, then put in a bowl and set aside.

After doing this, Yang Zhe cleaned the pot again, then poured the chicken broth prepared earlier, and then dipped the dried silk into the chicken broth Chinese simmered slowly.

Wait until the soup changes color slightly, then add shredded chicken, shredded bamboo shoots, shrimp and a few pea seedlings in turn.

In the ‘First Banquet of the Founding of the People’s Republic of China’ in 1949.

This large boiled dried silk is the finale, so even in the state banquet dishes is a noble existence…