Chapter 630 It’s over

Author: Excellent Sesame

Chapter 630 It’s over

Most of the dishes she learned were Western-style, but three-fresh boneless fish is a treasure in Chinese cuisine. She fell in love with it the first time she ate it, so she studied how to cook this fish and how to make it delicious.

.

It may not be as good as Du Xi, but it is indeed the best fish she makes.

I hope this dish can give He Zhou some help and test out Du Xi's true strength.

After calming down, He Jing turned on the pot and heated the oil until it was piping hot. When the color of the flame and the heat wave on the surface of the pot reached the right point, she picked up the whole fish and dropped it into the pot. The warmth of the hot oil instantly seeped into the fish skin.

In order to make the fish skin crispier, He Jing put twice as much oil in the pot as an average cook, and changed the original frying method to a deep-frying method. After the carp's tail lifted up slightly and turned orange,

, she immediately turned the carp over with a spatula and continued frying.

The fish skin on the back with half the oil missing was lighter in color than the half of the fish skin fried before. In order to give it the same effect, He Jing sprinkled a handful of spices into the pot, added a little tomato juice and some

Sugar water, the color of both sides of the fish suddenly becomes the same.

The boys from the Miaoshi Club and the chefs from the Ziyang Hotel, who didn’t understand why this was unnecessary, all commented:

"No one has ever made three fresh boneless fish like this. The firm skin and flesh of the carp does not mean it can withstand frying. She put so much oil in it, even if it is not fried, it will taste greasy."

"In order to win over Senior Sister Du Xi, do you force innovation?"

"I think she is crazy. I feel like she is going to lose."

"Look at that Du Xi."

…

Du Xi steamed the whole nine-spined seabass in a large pot. The white mist covered the transparent pot lid and radiated hazy heat.

She steamed it very skillfully, adjusting the heat to medium until the fish soup boiled, then lowering the heat to low and steaming for two minutes. When the flesh of the nine-spined seabass had not completely turned white and faded away from transparency, she turned off the heat.

Take out the fish.

The older chef opened his eyes and said in surprise: "Such a big fish needs to be steamed for at least 5 minutes to be cooked. She is..."

Planning to make sashimi?

The boys at Miao Shi Club nodded in agreement one after another, applauded Du Xi, and looked down upon the older chef:

"Our senior sister Du Xi is indeed the best. When the fish is not completely cooked, it turns off the heat to lock in the flavor. This removes the fishy smell and maintains its original taste. As long as the fish is smeared with a layer of sauce, it will be delicious.

You can eat the most delicious food.”

"Your Ziyang Hotel is not good enough, so of course you can't understand it."

"However, our senior sister Du Xi will not stop there."

…

The original flavor of the nine-spined sea bass is not the best among fishes. In order to make it taste 10,000 times more delicious than itself, Du Xi will definitely do further processing.

As expected, Du Xi made sour juice with clams, lemons, tomatoes, pickled peppers, etc., then put the half-cooked nine-spine bass fillet in and boiled it over high heat.

Surprisingly, what she was going to make was a dish called Mingluo Nine-spined Bass in Sour Soup, which was taken from the famous Guizhou dish fish in sour soup.

The chefs at Ziyang Hotel were greatly impressed. They quickly wrote down her recipe and sighed to themselves——

I'm afraid He Jing can't win against her.

Such a clever approach has never been seen in their decades of work.

Although He Jing also has innovations, by comparison, they are all random.

At this time, there was a "bang" sound from He Jing's side, as if there was something going on.

He Zhou, who was standing aside, frowned, and Xu Yan and Aaron, who were concentrating on cooking, also looked sideways.

The chefs at Ziyang Hotel had only one thought in their minds:...it's over.

PS: The cooking process is all made up, and I will not be held responsible if I imitate it.
Chapter completed!