Delicious food: Dress up as a woman and be a little busy

Chapter 476
Standing in front of the fish pond where most of the common fish are placed, Luo Yutong sized it up carefully. Considering the large number of members of the tasting group, Luo Yutong had to choose at least three grass carp, so that all the tasting group Each member can eat at least two bites of fish.

After all, the tasting portion is too small, and the tasting group may not be able to better taste the taste of West Lake vinegar fish. Naturally, the final result is not very good, so Luo Yutong carefully selected three fishes, all of which weighed one catty. Grass carp around two taels picked up the net bag prepared by the coordination department for fishing, and dropped the net with their hands, and the grass carp that Luo Yutong was looking at entered the net bag with nowhere to escape.

Since it doesn't take three hours to make West Lake vinegar fish, Luo Yutong is not in a hurry. Luo Yutong spent about 10 minutes in vain just on the selection of fish.

In order to ensure the freshness of the grass carp, Luo Yutong asked him to prepare a small fish tank next to his cooking table on weekdays, with an oxygen supply system, enough to keep the grass carp alive until Luo Yutong made them.

The main ingredient of West Lake Vinegar Fish is grass carp, and there is nothing else to serve with it.In addition to grass carp, you only need thick sauce to make West Lake Vinegar Fish.

But of course Luo Yutong couldn't let the audience watch her stand on the field for more than an hour, so Luo Yutong started the preparations before cooking.Fortunately, this issue was discussed with No. 0228 last night, so Luo Yutong chose carrots, tofu, and white radish for carving.

Grass carp live in the river, and Luo Yutong used carrots and other ingredients to create the scene in the river under the suggestion of No. 0228, and finally used it for garnishing.Because there was plenty of time, Luo Yutong was not in a hurry, and he cut the sword in a lukewarm manner, steady and accurate, but not fast. Compared with the five-clawed golden dragon that time, it may be much inferior.

As time passed minute by minute, in half an hour, Luo Yutong carved out many pebbles, aquatic plants, small fish, etc., and placed them on the plate vividly, as if it was a scene in a river. It is fascinating to wander in it.

Take out a steamer, add an appropriate amount of water, put the plate on the steamer, set the time for 5 minutes after boiling, and then Luo Yutong began to process the ginger.Choose straight ginger, wash it with clean water first, and then peel it with a knife. The removed skin should not be thrown away, and put it aside for later use.

Slice the ginger, prepare vinegar, soy sauce, rice wine, water starch and sugar.These are the main ingredients used to make the most important sauce for West Lake Vinegar Fish. Of course, in addition, light soy sauce, stock, pepper, etc. are also needed.

After preparing the necessary things, Luo Yutong started to make the broth.Break the big bones into pieces, put them in a pressure cooker, add enough water, seasonings, etc., and then boil them over high heat.Because of the existence of the pressure cooker, this soup only takes an hour and a half.

While cooking the broth, Luo Yutong sat down quietly and prepared to rest for a while.It's just that even if he was doing it, Luo Yutong kept spinning the paring knife in his right hand, and the silver light kept flickering under the gaze of the camera. The audience couldn't help but wipe a cold sweat for Luo Yutong .

After all, the paring knife is very sharp. If Luo Yutong makes the slightest mistake, it may cause hand injury and affect the progress of the game.And regardless of Luo Yutong's relaxed expression, most of the chefs sitting on the viewing platform may not be able to achieve Luo Yutong's level.

The reason why Luo Yutong can sit calmly and calmly is because she participated in the art club when she was in college, and learned sculpture from her teacher, which is why Luo Yutong is quite good at carving. The reason for talent.

At that time, there was a senior who liked to attract girls' attention with one hand, so Luo Yutong also contacted him in private out of curiosity.Of course, Luo Yutong’s connection started from turning pens and chopsticks at the beginning, and turning knives was only practiced under the deliberate training of No. 0228. It can be said that it took Luo Yutong four years. They all have the practice of turning the knife, but only No. 0228 and herself know it.

And Luo Yutong showed such skill in the arena so openly, one is to prove that his knife skills are really good, and the other is to increase the viewability and attract the attention of the audience.You must know that the degree of attention and popularity is related to the reward points Luo Yutong obtained from the system, so Luo Yutong naturally has to work harder.

When there were only 10 minutes left before the broth was finished, Luo Yutong stopped turning the knife, got up and came to the front of the fish tank, grabbed a fish quickly, and pressed it on the spare chopping board that had been prepared above.

Under Luo Yutong's grip, the grass carp flicked its tail and twisted its body, trying to escape from Luo Yutong's hands, breathing heavily with its mouth open, but it couldn't get the slightest attention.

Luo Yutong picked up the kitchen knife with the other hand, and quickly scraped it on the grass carp. The scales gradually fell off with Luo Yutong's movements. The grass carp moved more and more under the stimulation of pain, but it was still firmly caught Luo Yutong pressed on the chopping board.

After scraping the scales, clamp the head of the grass carp, shake it quickly in clean water to wash off the blood on the outside, then open the abdomen to remove the unnecessary parts inside the grass carp, then slash five times on one side of the carp, and turn it over Enter the knife from the tail, cut along the spine towards the head, cut it in half, cut off the blood on the fish teeth and head, and make a long cut on the fish without a spine.

At this time, the broth is just out of the pot. Take out the broth and put it into a large pot, boil it, then put the fish in the pot, and put in the ginger skin to remove the fishy smell.With the fish skin facing up, cook on high heat for 3 minutes. Use chopsticks to make the fish fins stand still, as if the grass carp is still swimming.Carefully remove the grass carp with a colander and put it on a plate. The next step is to make the sauce.

Leave an appropriate amount of fish soup in the pot, add light soy sauce, Shaoxing rice wine, sugar, ginger and other seasonings, bring the soup to a boil over high heat, add chicken essence, salt and red vinegar in turn, and finally add water starch, stir with a large spoon, When it boils and turns into bright red gravy, you can turn off the heat and quickly pour the gravy in the pot onto the cooked fish.

However, because Luo Yutong had prepared a lot of carved flowers before serving, he still needed to put the carved flowers on the plate. In the end, a picture of grass carp playing in water was successfully completed, and this West Lake vinegar fish can also be served perfectly On the table of the tasting group.

One minute later, when it was time for the game, Luo Yutong signaled to the staff to serve the food while cleaning her hands and the knives she brought.The fishy smell is not so easy to clean up, so in order to avoid the residual fishy smell from affecting the next game, Luo Yutong has to clean it up carefully.While Luo Yutong was leisurely and leisurely, the audience's attention was focused on the members of the tasting group and the five delicious dishes on the long table in front of them.

　╮(╯▽╰)╭Actually, I don’t like the West Lake vinegar fish very much. I like the strong flavor. Spicy or salty ones are the best. I don’t often eat sweet and sour ones.

　　
　
(End of this chapter)