The eel was still alive, so he killed it with his own hands, and then used only the eel blood. After boiling it into a blood clot in boiling water, it also cut it into thin strips for later use. The frog was removed from the bones, cut it into sautéed meat, stir-fried together with sesame oil and eel blood shreds, and then sautéed it into a wok and stir-fried in warm oil. Finally, the eel blood shreds and the frog were discarded, leaving only the oil that had just covered the bottom of the pot.

"Is this a paste oil borrowed from the taste?"

Huai Liangren exchanged a glance with Zhou Dong, and the good people smiled because the two of them thought of a joke circulating on the Internet at the same time, and this was a joke with very high authenticity.

It is said that after the country cracked down on ground and ditch oil, some Sichuan hot pot guests expressed dissatisfaction because the taste of the hot pot has changed and it has no original fragrance... The reason is that the ground and ditch oil I used before was replaced...

Putting aside health issues, the ground trench oil actually borrows all kinds of flavors. Of course, this so-called "scent" is the lowest level, and there is even a odor in it. Real gourmets naturally disdain it and have no benefits for physical health.

But it must be admitted that using oil to borrow flavor and then cooking with oil is a cooking method adopted in many cuisines. For example, in daily life, oil splashed with oil on the noodles is actually the first time that the flavor is added to the pot and then poured into the noodle bowl.

Obviously, Ling Zhenfeng's methods are much more skillful than Digou oil. He is using oil to borrow the essence of eels and frogs. Eels are small dragons in water, and frogs are chickens on the ground. After borrowing the essence of these two, the oil in this pot is not ordinary oil.

Then Ling Zhenfeng used this pot of oil to fry the previously stirred Houttuynia cordata egg liquid into a thin piece of cake and put it on the table to cool down. After the Houttuynia cordata egg liquid was fryed into a cake, the smell of fishy smell really weakened a lot. The dragon master breathed a sigh of relief. My God, it's really not easy to be a chef. It seems that I don't have such talent. I should write a book well...

As the sword flashed, Ling Zhenfeng first removed the scales of the two Chudu grass carp and then cut the tender and thorny fish into a pile of fish fillets with extremely fast and accurate knife skills. Zhou Dong took a look and found that Ling Zhenfeng had separated the small thorns at the same time while cutting out the fish fillets and placed them on the table, which seemed to be a complete fish skeleton.

He couldn't help but nodded secretly. This kind of Chudu grass carp is not something that ordinary chefs can handle fish bones. It must use extremely fine water grinding skills and special tools. Even if Ling Zhenfeng had seen Chudu grass carp before, the number of times was limited. Unexpectedly, he knew the distribution of fish bone spurs just during the process of removing scales and washing fish.

This is no longer an achievement that can be achieved by hard work. Just like a butcher who cuts a cow. There are many butchers in the world who have killed cows and pigs all their lives. Why is the only one who is awesome? Some things really depend on talent.

“It’s true…”

Zhou Dong nodded slightly. Now that his basic skills have improved one after another, he is no longer the same as the former Wuxia Ameng. Even if he doesn't have to try the dishes at perfect level, then he goes to the "years-long" practice in the kitchen of Cailuo, and can reveal many "secrets on the tip of the tongue" by just relying on his eyesight. Seeing this step, he already understands how Ling Zhenfeng will continue to make this dish.

"What, can we keep half of our words?"

"Silk refers to not just a slow simmer over low heat. Master Ling's simmering method should actually be called 'stew?'!"

Zhou Dong smiled and said, "Chudu grass carp is simmering, and these ingredients are the 'big legs' of grass carp, such as eels and frogs used to borrow flavor, and the three fish heads..."

Huai Liangren looked confused: "What do you mean, I don't seem to understand?"

"Haha, you came from Cantonese cuisine. Cantonese cuisine pays the most attention to the original taste of the food. You basically don't use this technique. Later, I went to France and put my skills into Western food, so I naturally don't understand this cooking method even more."

Zhou Dong smiled and said, "If I was not mistaken, the next step should be to use fish heads. It should still be to borrow the flavor. I just don't know if he wants to use fish head soup to simmer it? Chudu grass carp, or some other method,

In fact, the essence of fish heads is in the fish brain. Some black fish, bighead fish and silver carp have more brains, while others have more flavors. There are many ways to borrow fish brains to improve freshness, but it is rare for him to use three fish heads at one time."

"Damn, you guessed it again!"

Chef Huai has always been gentlemanly and rarely said swear words, because as soon as Zhou Dong finished speaking, Ling Zhenfeng had cut open the three fish heads, took out the fish brain and stirred it into the grass carp fillet. Except for adding a little salt, he did not add anything else.

Zhou Dong said something he didn't see clearly, but was hit by Zhou Dong. Huai Liangren was a little unwilling to accept it and frowned and said, "The grass carp is very fishy. If you add fish brains, it will be fishy. Even if you have to steam it, you need to add onion, ginger and a little cooking wine to remove the smell. But he only added salt?

Houttuynia cordata is used to match fish, which has the effect of removing fishy fishy, ​​but it is very difficult to do it. Is he so sure?

"Haha, what about the 'Five Lakes Fish King'?

Relying onions, ginger and garlic to suppress the fishy smell is not familiar with the nature of fish, and ordinary people can do it. There are four kinds of fish in his dish. If eels are included, they are five kinds of fish. The situation of each type of fish is different. You must understand the nature of hundreds of fish to ensure that using Houttuynia cordata to eliminate fishy fish will not be missed.

Judging from the fact that he added the egg liquid, he must have calculated it clearly. Fried egg liquid and Houttuynia cordata into cakes will not affect the effect of removing fishy fish, but also add a layer of tolerance. Moreover, the oil has been odorized. The frogs in it are external to the fish, fresh but not fishy. When it is used, it is just a false use. This is probably the experience he has explored for many years."

Although Zhou Dong's tone was plain, he was actually shocked.

The chef of Guo·Yan is the chef of Guo·Yan, and is definitely not comparable to the chef of ordinary specialty. Just look at Ling Zhenfeng's confidence, even if there are a few colleagues around, they are not anxious, and they are not afraid of being learned by others. That is because it is very difficult to understand the "nature of a hundred fish". If it weren't for a chef who has been studying fish dishes for many years and is particularly talented, it would be useless even if he looks at his craft a hundred times.

This is because fish are like humans, and individuals are unique. Even if the species are not changed, only a few fish will change, but the ratio, heat, etc. will change. The cleverness lies in one's mind, which depends on enlightenment rather than learning!

Ling Zhenfeng looked at Zhou Dong and smiled, spread the grass carp fillets mixed with fish brain evenly on the Houttuynia cordata egg liquid cake, then gently rolled it up and put it in a pot.

At this time, there was no water or oil in the iron pot, but he directly sucked away the fire in the stove, leaving only the remaining fire in the ashes to warm the pot. Every three minutes, he turned the "burrito" wrapped in straw carp fillets.

"Everyone, this is Ling's stewed lake food. You should be able to see it even before?"

Ling Zhenfeng smiled at the corner of his mouth, but his eyes looked at Zhou Dong's precious kitchen knife. He had eaten this dish so many "noble people" and praised it. This actually included many members of the National Yanmei Food Appreciation Group!

He even promised that even if it was Baiwei, it was probably the first time he had eaten real lake food.

He Lingzhenfeng Lake Fresh!

Zhou Dong looked at him, then looked at the pot, and suddenly said, "Fifty-seven seconds, how about it?"

Ling Zhenfeng was stunned, looked back at the dark fire color faintly from the ashes at the bottom of the pot, and then measured the temperature of the edge of the pot with his hand, and his face suddenly changed!
Chapter completed!