Zhou Qing didn't care that the cook was watching beside him.
Many Yuling chefs in Dongxia City know that he likes to try fish dishes cooked by other Yuling chefs.
There are many Yuling chefs who use this to please him and hope to get the food recommender badge from him.
But he has his own judgment standards and will never be influenced by outsiders.
He took the initiative to come here just because an outstanding chef named Li Hong told him last night that there is a special fish dish here with a unique cooking method.
So here he is.
It's that simple.
Zhou Qing first slowly moved the dinner plate, observing the steamed seabass in front of him from all angles, and at the same time, through smelling, he understood the smell of the dish in front of him.
"The color is good. A simple fish has layers of color after adding shredded vegetables." He said calmly, "There is no fishy smell and the fragrance is rich."
But these are not the point.
Is there sugar added to the salty sauce?
You don’t play your cards according to the routine?
The slender carrot shreds have a crisp texture in the mouth, and they have enough flavor when wrapped in the sauce.
An oxtail dish used for eating!
It hasn't eaten anything at noon and has already started drooling!
Seeing the little guy's cute and greedy look, Qin Lang couldn't help but smile.
He did not go home, but went straight to the food market certified by the Yuling Chef Association.
This was somewhat beyond his expectation, because with this method, the taste turned out to be surprisingly good.
Different hopper projects have clear requirements.
If the tasting was done out of professional habits before, then it is time to purely enjoy the food.
He served himself a bowl of rice and raised his chopsticks towards the steamed sea bass.
Dan Bao followed Qin Lang into the kitchen, his eyes full of anticipation.
So far, this dish has done a very good job in removing the fishy smell.
At this moment, what attracted him was no longer the steamed seabass, but the Yuling chef who cooked the steamed seabass that he had never seen before.
In terms of taste, the rich salty flavor of black bean sauce did not dominate the scene. The original taste of the fish was the protagonist. That unique sweetness made Zhou Qing, who loves fish dishes, feel refreshed.
Shopping guide: "???"
In the blink of an eye, it was the next day.
As for the dishes prepared for the food bucket, they have almost finished practicing in the afternoon. Qin Lang believes that this dish will surprise the girl named Du Weiwei tomorrow.
"That's good." Luo Hui's face was full of smiles, "If you leave an impression on the other party, it will be smoother to obtain the food recommender badge."
With a gentle pinch, the fish belly meat will be separated from the fish ribs in one piece.
This also made Zhou Qing interested.
Zhou Qing asked himself that he couldn't do this.
He slowly put down his chopsticks.
If you can leave an impression on the food recommenders in advance, the goal has been achieved.
"Gulu!"
"I remember." Zhou Qing nodded seriously, "If you have less than three badges, you are welcome to accept my test."
And this is also a position that is easily overlooked when cooking fish dishes.
Zhou Qing's first chopstick picked up the shredded vegetables on the back of the fish, then dipped it in the brown soup on the fish plate and put it into his mouth.
The shopping guide selling beef recognized Qin Lang at a glance and greeted him with a smile, "The tail parts of the few cows that just arrived are here. What kind of meat do you want to buy today?"
"The fish is so tender." He couldn't help but exclaimed.
But the steamed seabass dish in front of me had no such problem. Even the simplest ingredients were handled well by the chef.
When the food fight ends tomorrow, we will first visit this weekly food recommender, and then visit the other food recommenders one by one!
After talking for a while, Qin Lang said goodbye, left the restaurant, and returned home.
After taking a mouthful of rice to remove the lingering taste between his lips and teeth, Zhou Qing placed his second chopstick on the skin of the fish belly.
Zhou Qing dipped it in soy sauce and put it into his mouth. With a slight sip, the fish meat melted in his mouth.
The fish skin is soft, waxy and fresh. Normally, this part is more fishy than the fish meat, but at this moment, I can't feel it at all.
Zhou Qing nodded slightly.
After finishing the lunch business cooking, Qin Lang left the restaurant.
With this cooking method, the fish skin will become soft first and will become mushy over time.
After another mouthful of rice, Zhou Qing stretched his chopsticks towards the fish belly.
He likes to eat fish skin.
Qin Lang nodded to express his understanding.
…
"No." Qin Lang said helplessly, "I want to use it as a food bucket, and it is a food bucket item that limits the value of the ingredients."
At this moment, the fish skin in my mouth actually tastes a bit firm and elastic!
To make the fish meat so completely picked up yet melt in your mouth, it requires very high heat.
"No, I'm not buying meat today." Qin Lang smiled, "I'm only buying oxtail today."
Qin Lang did not disturb the other party anymore and quietly followed Luo Hui to the kitchen.
After cooking the steamed seabass, Qin Lang took Dan Bao away, returned home and continued to learn all kinds of knowledge about Yu Ling Chef.
"As for the address of food recommenders in this city, you can check it on the official website of the association."
Most people think that the belly meat and cheek meat are the most essential parts of a fish, but Zhou Qing is different.
Qin Lang's reaction was equally quick, "Sir, my name is Qin Lang."
Many Yuling chefs only arrange dishes for the sake of presentation. This approach has been recognized by some food recommenders, but in Zhou Qing's opinion, it is flashy.
Um?
Zhou Qing's eyes widened.
The moment he entered his mouth, he felt the saltiness of the soy sauce, and there was a hint of sweetness in the saltiness.
Not to mention gifts, not even exclusive discounts for Yu Ling Chef.
Tomorrow's ten portions have been booked early, and diners who can't make it can only come early tomorrow to make reservations for the day after tomorrow.
After saying this, he looked at the steamed seabass in front of him again.
One of the key points for fish dishes is to remove the fishy smell.
This made Luo Hui feel that it was too wise to give 91% of his share to Qin Lang.
Hearing Zhou Qing take the initiative to ask Qin Lang's name, Luo Hui's face suddenly showed a smile.
Food hoppers that limit the value of ingredients must purchase ingredients from an ingredient market certified by the Yuling Chef Association.
With a skillful roll of chopsticks, Zhou Qing picked out the skin from the abdomen of the sea bass, dipped it in the soy sauce, and put it into his mouth.
"Then you might as well buy some meat. I'll give you the oxtail as before!" the shopping guide waved his hand proudly.
Although I don’t know why this guy has a special liking for oxtails, he will buy thousands of pieces of meat every time, and the shopping guide doesn’t mind picking up a few less valuable oxtails.
"Then let's start preparing for the food bucket!"
The two portions of steamed seabass at dinner time also received unanimous praise from diners.
"May I have your name?"
He could tell from the moistness of the fish that this dish was cooked using a method similar to boiling.
"Are you here to buy meat again?"
Otherwise it would be unfair.
Knowing that it was for food, the shopping guide could understand Qin Lang's appeal...