Chapter 246 The real owner is here

Author: Heart of Light and Darkness

Chapter 246 The real owner is here

Zhou Zhou smiled and said, "The first type is the 'steaming method', which is to steam the fish first and then drizzle it with sweet and sour sauce. The advantage is that the fish meat is tender and has moderate sweetness and sourness, which is more suitable for the tastes of southerners, so it is also called the Southern Pai method.

If you use ordinary freshwater fish, it must not exceed one pound, otherwise it will not reflect the tenderness of the fish meat. Therefore, it is said that 'Eight liang is pretty, nine liang is treasure, and one pound is barely needed'.

However, this southern practice is still good for southerners who eat fine foods, but if it is a northern man, it will feel unsatisfied.

So there is a second "explosion method" of the Northern School.

This method is to first cut the fish out of the "squirrel fish flower knife", then fry it directly until it is 90% mature, then pour it on the sweet and sour sauce made by heating and stir-frying.

The advantages are that the fish is crispy and has a great taste. Moreover, this northern method does not require high demands on whether the fish is tender enough. Even a big fish of two or three pounds can be used, which can make the northerners feel happy.”

Zhou Zhou first cut off the tail fin of the Yellow River carp, chewed it in his mouth, and nodded slightly and said, "Yes, this tail fin was fried in oil, and the difficulty was not the fried one. It was not the fried one. Master Wang did not forget to hang sweet and sour sauce on the tail fin, and it was hung very evenly. This alone is something that many chefs could not imagine or could not do.

However, this is not unique ingenuity. What Master Wang is really powerful is to integrate the two factions of the north and the south and create a unique approach.”

Mr. Zhang Zhouxuan nodded: "It's steamed first and then poured. It's really good. I'm afraid this is the only one in China who makes sweet and sour fish."

What are these two guys talking about?

Su Rou had almost finished eating, and was leaning against her seat and rubbing her belly, looking forward to her tomato and egg soup serving.

Listening to the conversation between Zhouzhou and Mr. Zhang Zhouxuan, I felt like falling into the clouds and mist, and the two feet of girl could not touch her braid's tail.

Wang Shenghai smiled faintly: "Old Master Zhang and Master Zhou are indeed amazing. Not bad. This method was created by Chen himself. Please give me some advice."

After being seen through his exclusive craftsmanship, he was not nervous at all, but was a little proud. He was obviously confident in his sweet and sour Yellow River carp.

"Yellow River carp is actually not a carp, it is a fish species that can grow very large in freshwater fish, but can ensure fresh and tender meat.

Therefore, whether it is the Southern or Northern School, it is inevitable that there will be some regrets when making this fish.

Master Wang is indeed very clever in being able to "make a chef according to his quality".

If I read correctly, Master Wang first steamed the fish until it was 60% mature, and then quickly cut the fish body with a knife method when it was hot.

This knife technique is not a "squirrel fish flower knife", but it is used on six-mature fish meat, and the speed is fast. Moreover, the knife is suppressed in ice cubes. Wherever the knife passes, the fish meat is tight on the outside and loose on the inside, and the hot and cold will produce subtle cracks.

Then Master Wang did not fry the fish in the oil pan, but instead drizzled it with hot oil!

This not only retains the tender taste of the inner fish meat, but also makes the outer fish meat crispy and delicious. The slight cracks caused by the cold knife will make Master Wang more easily tasted when pouring the sauce!”

Zhouzhou smiled and said, "This sweet and sour Yellow River carp has obtained the unique Yellow River carp in the world. It is also unique in the world, both north and south. It is indeed worthy of being Master Wang's stand-up dish!"

Wang Shenghai's eyes lit up when he heard this. Everyone said that his peers were enemies, but if they could be praised by his peers, it would be very happy. He immediately laughed: "Thank you, Master Zhou, I'm sorry, I'm sorry."

"Haha." Zhou Zhou glanced at him: "I'm sorry, although your fish has obvious advantages, its disadvantages are also obvious."

Wang Shenghai's face changed: "Why did King Zhou say this? Is it because he is wrong to eat something?"

"It's very wrong"

Zhouzhou picked up another chopstick and put it in his mouth, shook his head and said, "This sweet and sour carp is really good at the mouth. Even Mr. Zhang doesn't seem to have any problems with eating it."

Mr. Zhang Zhouxuan was dissatisfied when he heard this: "Xiao Zhou, who said I didn't have any problems with food? I didn't say that, and I deliberately left an opportunity to show off for you. Do you know if it's okay?"

"I know, thank you, my grandfather."

Zhouzhou smiled.

Mr. Zhang Zhouxuan laughed: "It's fine if you understand, it's fine if you understand."

Zhou Zhou laughed and said, "Okay, I'll talk about it."

Whether it is the southern and northern styles, sweet and sour carp are all about the aftertaste, which is determined by the characteristics of the dish itself.

Sweet and sour means sweet and sour, bitter and spicy, and salty. There are five flavors in the world, and it accounts for two types.

Add the fish meat or tender, or crispy, and the arrangement and combination of various flavors, so the more you eat it, the more you taste, the longer the flavor is, the longer it tastes.

Master Wang's improvement method does combine the essence of the north and south schools, retaining the tenderness and crispness of the fish, but the problem lies here.

You first use steaming method, then open the fish with cold knife, then use oil instead of frying, so that the sweet and sour tastes completely delicious. But, does sweet and sour fish really need to be completely delicious?"

Wang Shenghai was stunned: "Where did King Zhou's words start? Is it wrong to say that it is completely delicious?

Isn’t what we chefs ask for? It’s all about it?”

Zhou Zhou shook his head: "Of course not!

If Master Wang can ask such a question, it is no wonder that you have not found the problem with this sweet and sour carp so far.

I want to ask Master Wang, if the diners eat your carp in the first bite, they are completely delicious.

So where is the aftertaste?”

"After flavor?"

Wang Shenghai immediately looked confused.

"The key to sweet and sour carp is never sweet and sour, but fish.

In other words, diners will feel that the sweet and sour taste is very good when they first eat it, but when diners eat it, the enjoyment brought by the sweet and sour taste that impacts the taste buds should gradually disappear. At this time, the deliciousness and crispness of the fish will be replaced, allowing this dish to return to its original state."

"So whether it is steaming or frying or frying or frying or frying.

First, lock the original taste of the fish and separate it from the sweet and sour sauce made from sweet and sour sauce. At most, you can borrow a little fresh fish sauce to make the taste better.

After diners have enjoyed the sweet and sour taste with a light fresh fish, they can actually eat the fish body and enjoy the delicious and juicy southern pie, and the meat of northern pie thick and crispy.

One is to eat the essence, and the other is to eat the 'nothing to eat the meat'. Everyone takes the needs. It is precisely for this reason that this sweet and sour fish has become a famous dish that both north and south love.”

Speaking of this, Zhouzhou looked at Wang Shenghai with both appreciation and regret: "This is what I said about 'houwei'.

Master Chen’s fish is enterprising and wants to capture the essence of the north and south. This idea is of course good. I guess Master Sun agreed to you to become a master because of this.

But there are gains and losses. You steam first and then drizzle this dish, which is tenderer than the fish from the northern pie and crisper than the fish from the southern pie. And with your masterful knife skills, the sweet and sour sauce is completely tasty.

But this makes your dish too "balanced" and "moderate". The result is that it is older than the sweet and sour fish from the southern pie, not fresh enough, and tenderer than the sweet and sour fish from the northern pie, losing its crispy texture.

Your knife skills are really good. After the cold knife blooms, although it is poured with oil, it does not completely lock the original taste of the fish like steamed and fried. It has been successfully tasted. But where did this unique 'aftertaste' of sweet and sour carp go?"

"Old Zhou, is it really good for you to be so picky about others?"

Su Rou was so stupid that she didn't expect that Zhouzhou could still use a set of big truths to criticize others.

But it makes sense to think about it carefully?

She also ate sweet and sour fish in the company's hotels, and tried both the Northern and Southern fish methods. Looking back now, the fish made by Wang Shenghai is indeed as Zhouzhou said, with certain advantages over the North and South schools, but also certain disadvantages.

Moreover, after Zhou Zhou said this, she seemed to feel that the dish had less aftertaste and suddenly became less fragrant.

No, is it because this dish is really wrong, or is it because I was brainwashed by this guy, Lao Zhou? It's so amazing, I didn't expect that the chef would become a foodie and it would be even more terrifying.

Wang Shenghai's eyebrows were twisted into a lump. After a long time of silence, he suddenly clasped his fists at Zhouzhou: "Thank you, Master Zhou, for your advice.

Looking back now, when I was starting a stove with this dish, the master once said that the recipes handed down for hundreds of years must be of good value and cannot be changed casually.

However, the master also said that contemporary chefs should have the spirit of enterprising spirit, and praised me for doing very well.

Now it seems that the master had a problem with eating at that time, but he was encouraging me.”

Zhou Zhou smiled and said, "I actually want to encourage you too. Although the modification is not perfect, your sweet and sour carp also has its own characteristics and cannot be considered bad.

But since I came to the door to 'show hard food', of course I have to carefully pick your problems. I hope you don't blame me for being nitpicky."

Zhouzhou ended his comments and received a top-level recipe called "Sweet and Sour Yellow River Carp" with a smile. In the eyes of Wang Shenghai, who was ignorant of the inside, this Master Zhou is really very demeanor and is simply unpredictable.

"I dare not, Master Zhou is not asking for trouble. This is a guide to me, and I am thanking you too late."

Wang Shenghai said respectfully: "Master Zhou, the pork belly and chicken gizzard I specially selected should have been delivered. They are definitely the freshest and best ingredients. Please wait."

After saying that, he turned around and wanted to leave, but Mr. Zhang Zhouxuan called him: "Xiao Wang, wait a moment, you must let you know something.

In my Luweixuan, someone got a full score with a 'oil-burning double crisp', which was amazing.

I have a disciple named Cui Zhengshan, who is also known as a genius and very proud. However, since I ate Xiao Zhou's oily double crispy, I have been convinced and went to X164 to be a chef.

This person is Zhouzhou in front of you."

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Even if they have enough positions to work diligently, they are still of different seniority after all.

But you, you came out by yourself. And I scolded me as soon as I came out. How unfair I was.
Chapter completed!