Chapter 185 The Best Carp Burning

Before the fat man Peng Bai could echo, Le Xiaodao had already taken a basin from his entourage that had something in his hand, and then inserted it into the cutter's edge of the fish's abdomen with a funnel. With the help of the funnel, all the sticky liquid in the basin was poured into the fish's belly, and finally sealed the blade with a slender and curved needle.

This series of actions was done in one go, and I was really skillful, and I was indeed very skilled.

The big carp was put into the pot. Strangely, there was no sound of jumping or oil squeaking in the boiling oil pan.

"Oh, oil is 30% warm." Fatty Peng Bai said silently in his heart.

When the oil is 30% boiling, even if the water is dripping, there will be no sound. Only when the oil reaches 40% or higher will there be a crackling sound. Even if something containing a little moisture is put in, a smoke will rise and it will continue to crack.

Le Xiaodao grabbed the fish's mouth with his right hand and put the fish in the pot. His hand did not leave the fish's mouth. After putting the fish in the pot, Le Xiaodao turned his head and asked, "Hehe, are your surname Peng? Then Peng Junwei's surname is Peng. Are you father and son?"

"Ah, no, but he and I were a family five hundred years ago..." Fatty Peng Bai pretended to be innocent.

This is true. If the surnames were the same, they would naturally be a family five hundred years ago. They didn’t want to leave their ancestors aside, and they were also smooth and half-slim and didn’t reveal them.

After hearing this, Le Xiaodao smiled slightly and said nothing. He turned his head and picked up a large spoon, and slowly scooped out the oil in the oil pan one by one.

"Hey, what are you doing?" The fat man Peng Bai was confused.

If the fish is fixed by frying, or cooked through the appearance of the fish, the 30% oil temperature is really too low. No matter how hard it is, it is impossible to do it without a 50% oil temperature. But if there is so much oil in the oil pan, I want to scoop it, I am afraid that it will not be enough in this short time? After scooping the oil, it will be strange that the oil will not boil. This fish will naturally become fried fish.

Le Xiaodao naturally knew what he wanted. When he scooped out half of the oil in the oil pan, he suddenly lifted the whole carp out of the pot, leaving behind the fat man Peng Bai on the side to continue to be confused.

"Oil out!" Le Xiaodao whispered to the entourage. Soon the two entourages came forward and poured out all the oil in the big pot, washed the big pot quickly, and then placed it on the stove.

The fire was very strong, and the wet pot was quickly burned dry.

"Hurry, put on mutton soup!" Le Xiaodao held the carp that had passed the oil for a short time and didn't feel tired, and continued to shout at the entourage.

Soon, a follower poured mutton soup into the big pot with a similar oil as in the pot just now. After the temperature rose, the mutton soup immediately emitted a very special smell of mutton.

Peng Bai, who was standing beside him, was thinking about the details of Le Xiaodao's oiling carp. After thinking about it, he couldn't understand that such a simple oiling can really be fully oiling?

Over-oiling is not about frying, it is just about plating an oil film on the surface of the food to protect the food, so that the taste inside the food can be retained more thoroughly and taste more delicious.

"Make the taste more delicious?" When the fat man Peng Bai thought of this, he had a flash of inspiration in his head. He finally understood why Le Xiaodao had to use the method of not completely oily.

It turns out that it is very simple. Adding an oil film to this super-large carp can indeed protect it. After all, more than a hundred flavored flavours have been opened on the carp using the cyclone knife method. If the oil is used with 40% or higher or more than the temperature, the flavored flavours on the carp will naturally be bloated. This will not only destroy the external beauty, but also cause the oil to penetrate into the carp's belly, and the fish will be overfried.

It's really clever! After a short period of oil, not only will the fish skin not explode, but the fish meat wrapped in the fish skin just happens to be fried, and a layer of oil film is also coated on the outside to avoid the possibility of peeling or even peeling during subsequent cooking.

Le Xiaodao naturally didn't know what Peng Bai was thinking and had no time to think about it. Peng Bai had also experienced a long time of social experience. At this moment, his inner thoughts were completely hidden in his appearance. He looked very serious, but he was looking at Le Xiaodao carefully cooking this super big carp.

When the mutton soup was bubbled, the pot was boiling. Le Xiaodao put the oversized carp into the pot again. When the carp rolled in the mutton soup, it seemed as if it was alive. As the mutton soup rolled, it kept waving its tail, and it started to play.

Scoop up the mutton soup with a spoonful of soup, and poured it on the carp carefully.

Time gradually disappeared, and a strong smell began to spread, gradually spreading throughout the kitchen of Wanghailou.

The taste is very strange, neither the fishy smell of mutton nor the fishy smell of fish. It is hard to describe! Or there are no suitable words to describe it.

The taste is very fresh, Peng Bai suddenly understood. Isn’t the word “fresh” mean fish and sheep? Fish and sheep are combined into freshness! It turns out that this kind of umami flavor that combines mutton soup and carp flavors is really delicious, and you will drool when you smell it.

"Hurry! Qingshui!" Le Xiaodao shouted loudly.

This confused all the chefs present. The way Le Xiaodao cooked fish was not as usual, and it exceeded their cognition. No one could understand or imitate this cooking skill, so it was naturally a unique cooking skill. The chefs present thought to themselves, "Oh, Le Xiaodao is the number one, this Liang is the real cooking skill!"

What is the use of clean water for? Peng Bai is also confused.

During this period, although I worked as a teenager in Wanghailou, I saw chefs cooking fish food every day. I have never seen them with clean water. Isn’t that all used to make soup? Now Le Xiaodao is cooking fish, and isn’t there any soup already? If you use clean water, the taste will be diluted a lot.

If you add the soup, it would be fine. Just add it to the mutton soup. After more, it would be diluted. But adding water to the same large pot as the one used to cook carp is really hard to figure out.

Le Xiaodao also paid attention to everyone's expressions, his face was comfortable, his eyebrows stretched out with a smile, and he looked at everyone's expressions with great satisfaction. Then he changed the pot of mutton soup and big carp into a low heat, started to keep it warm, and then started to work calmly. Another pot of clean water came.

"Serious salt, a little pepper, a little garlic, a little ginger, oyster sauce, olive oil, peanut oil..." Peng Bai gradually put the ingredients in clean water on the side of the Mojile knife.

The ingredients are very ordinary, and there are seasoning boxes on each stove in the kitchen of Wanghailou. Since the arrangement is strictly in a certain order, Peng Bai will never read it wrong. However, the more you can see it clearly, the less you don’t know what medicine is selling in Le Xiaodao’s gourd.

Adding refined salt is to add salty flavor, pepper is naturally to enhance the numbness, garlic is to eliminate the fishy smell, ginger is to increase the ability of food to absorb the taste and to eliminate the fishy smell, oyster sauce and peanut oil enhance the umami flavor, and olive oil can concentrate the taste and stimulate appetite.

Peng Bai knew very well about these common sense. But Peng Bai couldn't figure out what it was to put these things together, especially the oyster sauce and olive oil, which was also added to clean water.

If Le Xiaodao was an ordinary chef, Peng Bai would naturally not be ashamed to ask, but he was still as simple as a chef and the head of the kitchen door. Not to mention the high level of cooking skills, Peng Bai had to worry about the identity of the kitchen door alone.

Le Xiaodao used a very large shovel to shovel the entire big carp, and his movements were extremely slow. Then he carefully put the big carp that emitted the hot steam into a freshly prepared large pot of water.

As soon as the fish was in clear water, the umami taste disappeared, and replaced by a more indescribable taste.

Le Xiaodao did not cook this method according to the method of splashing, but grabbed a very large shark fin. He held the shark fin with his left hand, and scraped it hard on the horizontal surface of the shark fin with his little fingernail with force. Then he grabbed a few wing threads that were scraped out of the shark fin, pulled it down and threw it into clean water.

After buckled the big pot with the lid of the big pot, Le Xiaodao took a steaming white towel from his entourage, wiped his hands and looked at everyone with a smile.

"Come on, little fat guy, tell me, why do you have to learn cooking skills?" Naturally, Le Xiaodao targeted Peng Bai again and asked suddenly.

Peng Bai was stunned for a moment. He was a small worker in Wanghailou, but he was far away from the chef. If Le Xiaodao asked him why he was a small worker here, Peng Bai could answer immediately. But now? Le Xiaodao asked why he wanted to learn cooking skills, which was really caught off guard!

Peng Bai's head thought for a flash, and finally found the key points of the answer, but he could not clearly describe it. At this moment, Peng Bai was sure that Le Xiaodao was not asking casually, but had other profound meanings.

"Oh, this... I am fat and greedy, like to eat good things, my family is poor, and I don't have the money to eat in a restaurant, so I plan to start working as a young master, hoping that one day I can learn the master's skills and make it for myself in the future..." Peng Bai replied with a simple and sincere look on his face.

"Ha...this is the case? The answer is good! As a chef, you must be delicious and know how to eat. Only in this way can you correctly judge the cooked food to satisfy the guests..." Le Xiaodao nodded with a smile.

"By the way, little fat man, you have great skills in knife skills. Where did you practice this?" Le Xiaodao suddenly asked again, going straight to the point!

"When Master Huile says, I don't know what the sword skill is..." The other party asked quickly, and Peng Bai naturally answered quickly, fearing that the filling would be exposed:

"What? You said you don't know what the sword skill is? Haha! You can clean fish extremely skillfully, but you don't know what the sword skill is? This..." Le Xiaodao laughed out loud, as if he had just heard the funnyest joke in his life.

"Ah?! This, it turns out that Master Le, the knife skill you always talk about is to scrape fish scales! This... I came to Wanghailou to learn from others..." Peng Bai deliberately showed surprise.

"Hmph! Is that right? Maybe it's right!" Le Xiaodao groaned and stopped talking.

The audience suddenly became quiet! It was surprisingly quiet, and even the breathing of everyone was clearly heard.

In the dull atmosphere, ten minutes passed.

"Pick up the pot." Le Xiaodao shouted loudly, and opened the lid of the pot.

A faint fragrance immediately opened the lid of the pot and began to float into the air and spread.

It smells very fragrant! It has a unique taste! Peng Bai couldn't help but twitch his nose a few times, as if he smelled the most delicious food in the world.

With the help of the followers beside him, Le Xiaodao raised the super-large carp from the pot and put it in the super-large fish plate that had been prepared long ago.

At this time, the carp's originally straight body showed a strange bend. Why is it said to be weird? Because it is a completely impossible bend!

The curved appearance is not like this, whether it is a carp or other fish, except for the knife fish (hairfish). The main bone of this fish will change its shape when heated, and may become straight or bend. But even if it is a curve, the head and tail are different in directions. No matter how it is, it will never bend in two different directions as it is now.

This strange bending pattern immediately reminded Peng Bai of a creature that only exists in the legend - dragon.

"Everyone, this is my exclusive secret Fanlong fish. Please give me some advice..." After the follower brought the fish to the table, Le Xiaodao said proudly to the people who were swallowing their saliva at the bottom.

No one came forward or spoke! Because at Wanghailou, Le Xiaodao is the most powerful and powerful chef, and everyone can only play the role of a good baby honestly.

"Everyone, please don't be polite. This plate of Fanlong fish is cold but not delicious..." Le Xiaodao was very smart and naturally understood what the person below was thinking. While speaking, he walked up to him and gently poked the big carp's belly with silver chopsticks and lifted the fish meat.

At this time, everyone found that the long thorns on the abdomen of the carp were gone! Not only that, there was an emerald green liquid flowing out from the broken hole. There were also small white particles in the liquid, which were dazzling and crystal clear, and it seemed extremely delicious.

"Wow! The taste is indeed extraordinary. It seems that it is right to try to cook a super-large carp weighing 30 kilograms for the first time..." Le Xiaodao picked up a silver spoon and scooped some liquid into his mouth, then closed his eyes and tasted it carefully, then exclaimed himself!

"Come... Come... Everyone, don't be polite, eat quickly, this is your place, it's not good to let me win over the host. Come, this dragon fish is just fresh out of the pot, and the taste will change... Hurry, little fat man, come, take a head and taste it together..." Le Xiaodao opened his eyes and called everyone loudly. Seeing that although everyone was eager to try, no one came forward, he turned his head and turned to Peng Bai standing by the table and shouted.

"Oh..." Peng Bai nodded quickly. The image he played was a silly fat boy. Since he was greeting, he would be obedient and he had to use his stupid energy. He took a few steps forward, picked up a pair of chopsticks, and immediately picked up a piece of fish belly and stuffed it into his mouth.

"Ah! No..." After the fish meat was in his mouth, Peng Bai suddenly widened his eyes!

The fish meat is plump and tender, with a fragrant and fragrant smell that it has never been eaten before. This carp is a river and lake fish. The meat is not as tender as the sea fish. The bigger the meat, the harder the meat, the worse the taste. Although a carp weighing 30 kilograms is the best carp, if it is cooked by an ordinary chef, it is probably like jerky meat and must be chewed hard.

What about the cola knife cooking? The meat of the carp is as crisp as marshmallow! It is extremely soft! Not only does it require chewing hard, but it does not even need to even use the most basic chewing movement. Just use the upper and lower teeth to knock the fish, and the fish will be broken like this, which is also very refreshing. It is really amazing!

"Little fat man, how about it? It's delicious!?" Le Xiaodao saw Peng Bai's strange expression and asked with a smile.

"Very... delicious!" Peng Bai put down his chopsticks, picked up a small spoon and scooped a spoon of emerald green soup and put it into his mouth.

"What? Is a coconut fruit?!" Peng Bai finally understood what the small white particles were! It turned out to be a synthetic coconut fruit!

The coconut fruits on the market are mostly sweet canned foods. This is the first time I have eaten this salty coconut fruit. But what about this taste? It’s so delicious! The taste of this coconut fruit green soup is even more delicious.

"Ha, since it's delicious, then you can eat more... Little fat man, this is probably the last time you have eaten such delicious dishes in your life..." Le Xiaodao suddenly put his mouth close to Peng Bai's ear and said softly.

"What?" Peng Bai was so scared that he widened his eyes and stared at Le Xiaodao with confusion and anger. His mood was very complicated because he couldn't figure out where he was exposed.

Peng Bai is very smart and not an idiot. Since Le Xiaodao said that, his identity must have been exposed. If it was the first time he had contact with the chef, he would have the confidence to determine that the other party could not recognize him, but after all, it was not. This was the second time.

What's the first time? It was in the chef's nightclub, where Peng Bai exposed his figure! Once this appearance was known by the people in the kitchen door, he would naturally not be able to hide it. That time he was really miscalculated and he didn't get anything, but he left a handle.
Chapter completed!