The beginning is only when you become a chef

Chapter 11 Chinese cuisine, fried fish
After chopping the whole fish, Xia An carefully cleaned the fish pieces, one by one, rinsing them at least twice until the water became clear.

This step is very critical, because a large part of the fishy smell of fish comes from blood stains.

Then, put all the washed fish pieces into a drainpipe. At the same time, Xia An also used kitchen absorbent paper to absorb as much moisture as possible from the fish pieces.

I saw Xia An control the moisture of the fish so strictly.

The three judges, already amazed by his knife skills, suddenly became lively and started talking with great interest.

Manager Liu Hong said with a sigh:

"Fuck, is it necessary to be so detailed?"

Liang Guiqin, the editor-in-chief of Lijiang Food News, said with a smile:

"very necessary!"

"I once saw a nine-star Cantonese chef cook a fish pot. He used a similar technique and controlled the water to perfection. It shocked me and I will always remember it!"

It was not until this moment that Tong Kun felt certain in his heart.

Hojo Miyoko, the daughter of her former boss, took advantage of the summer vacation at Totsuki Academy to come to Shenzhou Continent for further studies, but she undoubtedly hit a wall.

Tong Kun is a four-star chef himself, so he is more aware of the culinary skills reflected in these details.

He stared at Xia An on the broadcast screen, his tone solemn:
"If the fish has too much water, the aroma and flavor of the fish will be diluted when it is cooked later, and it will not be strong enough."

The judges talked about it.

Xia An suddenly took out a can of unknown seasoning and poured a lot of soybean-like particles into the fish meat that had been drained of water in the cooking basin.

"What's this?!"

Manager Liu Hong asked in confusion.

A thoughtful look appeared on Liang Guiqin's face. "Uh... um...? Forget it, I can't recognize it."

Tong Kun's face twitched:
"This can of condiments, was it brought by the contestants themselves?"

Of course you can bring your own ingredients to the food battle, as long as the core dish is prepared on stage in front of the camera, it is not considered a violation.

However, since Tong Kun became the director, he has presided over many food battles between bronze members.

The number of bronze members who bring their own materials can be counted on one hand!

You should know that bronze members are almost all low-level players below the three-star level. Therefore, preparing your own ingredients at this cooking level is usually useless and may even backfire. It is better to just use the ones provided by the Late Night Cooking Association.

This can of soybean-like granules is, of course, the [Garlic Crisps] that Xia An brought.

This is one of the ingredients for the pickling process.

Next, Xia An chopped the pickled peppers and ginger and sprinkled them into the mixing bowl. Finally, he added cooking wine and cornstarch and mixed them evenly with the fish pieces.

Marinating doesn’t take long.

During this time, Xia An prepared the ginger and garlic that were going to be used, and also cut some small onions.

Set up a classic clay pot on the stovetop for Cantonese cuisine.

Grease the pan with oil and sauté the ginger, garlic and onions one by one.

This is the base of the casserole!

Xia An then spread the marinated fish pieces evenly on the base.

Soon, the fish meat filled the casserole!

Xia An hesitated for a moment, still feeling that the garlic flavor might not be strong enough, he opened the can and continued to pour the [Garlic Crisps] into the pot.

It is not just poured randomly, the technique is very particular, so that every piece of fish is evenly coated with sufficient amount of seasoning.

At last!
Before closing the lid.

Xia An opened a can of Lijiang beer and poured half a can of beer along the wall of the casserole.

"Bake over medium heat for about 3 to 4 minutes."

Having done this, Xia An finally had time to observe the progress of Hojo Miyoko in the kitchen opposite.

This look.

Xia An couldn't help but be stunned.

Hojo Miyoko had actually reached the final stage of the food war. At this moment, she was putting a lot of chopped ginger into the large Chinese iron pot, stir-frying it with hot oil for a while, and then adding dried chili rings to stir-fry.

"Two spoonfuls of soy sauce, a lethal amount!"

"White sugar... Hey, is this spoonful of wine or vinegar?" It's a different kind of feeling to watch the onlookers eating.

Xia An saw Hojo Miyoko sprinkle a lot of chopped soft white onions into a pot of boiling sauce, and thought to himself:
"It's a signature dish of Japanese Chinese cuisine, soft white onions and sauce!"

Swish, a large pot of sauce was poured all over the fried fish pieces that had already been served on a plate.

call--

Hojo Midori breathed a sigh of relief obviously, raised her head, and her gaze met Xia An's as he was eating the melon.

"I finished!"

She shouted to Xia An from a distance, full of vigor and confidence.

Immediately, Hojo Miyoko carried the food plate and strode towards the judges' seat.

"This is the delicacy I prepared for this late-night food battle, which is the title of the beer fish game—"

“Japanese-style Chinese cuisine, fish in oil!”

Hojo Miyoko is a strong and athletic girl. What's more, when she placed the plate on the judging table and made the announcement loudly, the three judges were shocked.

The cameras in the venue immediately locked onto the food on the judges' table.

Xia An looked at the big screen broadcasting curiously.

Then his face was full of realization.

He now understood why this dish of Hojo Midori was called Oil-Drenched Fish.

The fish pieces are originally coated with a layer of cornstarch and fried, which is already full of oil color. The sauce that is poured over the entire plate also contains a lot of oil.

So the lights came on.

The plate was actually slightly shiny, and the dish looked very intimidating at first glance.

Tong Kun spoke first, pointed at the plate and said with emotion:

"I didn't expect you to use the technique of drizzling chicken to make your own version of 'Beer Fish'."

Liu Hong asked:
"Lao Tong, what is fried chicken?"

Tong Kun said: "It is a very popular Chinese dish in Neon. The cooking method is similar to the fried fish in front of us, except that the fried chicken nuggets are replaced with fried fish nuggets."

Ms. Liang Guiqin, the editor-in-chief of Lijiang Food Newspaper, simply picked up her chopsticks:

"You don't want to eat it? Then let me try it first. The aroma is so tempting!"

As he said this, he couldn't wait to pick up a piece of fish and put it into his mouth.

There was a "click".

Bite off half and chew it carefully in your mouth.

Instantly, a look of great surprise appeared on the face of this mature lady:

"Wow~"

"I thought eating fried food in the middle of the night would be greasy, but in fact, this dish only tastes crispy and sweet with fish meat!"

Tong Kun and Liu Hong looked at each other, then picked up their chopsticks and tasted the food.

"I can only say that he is worthy of being a student from Totsuki!"

“The level is so high!”

The fried fish pieces are cooked to just the right degree and are fresh and delicious. When you chew them in your mouth, you can taste the rich and crispy flavor of fried food.

Every time the teeth bite into the fish meat, there is always a pleasant surprise, and a richer aroma will overflow between the lips and teeth.

In addition, the sauce is cooked very suitable for this dish, with a large amount of chopped ginger as the base. The stimulating spiciness of ginger neutralizes the greasiness very well, and the soy sauce and scallions can enhance the freshness and flavor of the fish.

After eating the first piece, you will eat the second piece, and your appetite will explode instantly.

The judges' faces were flushed.

Immersed in the paradise of gourmet food, feeling ecstatic.

An untimely voice disturbed the judges' sweet dreams:

"Excuse me, my dishes are also finished."

　I have used up all my manuscripts. I am traveling during the March 3rd holiday, so I may not be able to update regularly. Please forgive me! I will continue to work hard on writing in the hotel at night!

　　
　
(End of this chapter)