Food: Start with a big spoon in the university cafeteria

“Ask Xu Ming, I remember Xu Ming’s abs at that time were also good-looking, he was not as strong as these students, but very white, I remember that he was still white and clean on the training ground for three years, and his abs were also beautiful, and there was a mermaid line!”

Seeing that there was a bullet screen asking Xu Ming about the situation.

Xu Ming also practiced athletics and was also taken by Coach Liu.

This will make Coach Liu tell him about his situation in a hurry.

“Now? Now I don’t know, after entering the senior year, students can apply for internships, and they don’t need daily training. ”

“I don’t dare to look for him to show you abs, Xu Ming is now a great treasure, mastering the stomach we have, in case I offend him, isn’t that my life?”

When Coach Liu saw that these people were actually whimsical and wanted to see Xu Ming’s abs, he was so frightened that he returned the mobile phone to Ding Yuan.

This is to see the abs, this is to make him die!

Xu Shen was the whole big treasure, and if anyone provoked him, it would affect him more than just himself!

You are the rations of so many teachers and students at Duanhua University!

It’s not about death!

Xu Ming did not know that netizens were worried about his abs.

At this time he was killing a grass carp.

Recently, the guests in the private room seem to have discussed it, and the dishes ordered are troublesome and difficult, and the state banquet dishes are several dishes every day.

The so-called state banquet cuisine is to set the domestic cuisine of the crowd, according to the “taste as the core, to raise the purpose” requirements, on and the palace cuisine recipe, under the folk style snacks, foreign countries around the world famous dishes, internal and domestic eight major cuisines, extensive collection, collection of English collection, the formation of a unique series of cuisines.

Even simple braised radish is extremely complex from the appearance of the material selection to the cooking taste.

State banquet dishes pay attention to the requirements of low salt, low sugar, low fat and high protein.

The taste should also be a combination of Chinese and Western, scientific and reasonable diet, and pay attention to the efficacy of health care.

“I heard that the good West Lake vinegar fish has a crab flavor, but I have not eaten, the best thing to do this dish in China should be in the lake, where there is surrounded by lakes, the fish raised is a must, to say that the most famous chef who makes this dish is also the Yang Family Lakeside Restaurant in the lake, the Yang family grandfather, Yang Hu was doing West Lake vinegar fish at the state banquet before.”

Ye Lixuan knows the things of the domestic chef circle very clearly, he has seen that the guest who booked this box is surnamed Yang, and now he wants to order this dish, which must have a reason.

Xu Ming knew what he meant and nodded indifferently.

The guest came to the door and ordered the dish, and whatever his purpose was, he just had to make the dish.

“Yangjia Lakeside Restaurant is also one of the top ten restaurants in China.”

Zhao Tianming cut a plate of mushrooms and took it by the way.

Xu Ming nodded indifferently, he was not a character who had to figure out one thing, and if he didn’t find anything, he wouldn’t know anything.

And this West Lake vinegar fish is not easy to do, the process of cutting fish is also particularly exquisite, to concentrate!

Only to see Xu Ming a whole knife, splitting the body of the fish into two pieces.

When the film is slice, the belly of the fish is facing itself, and one of the spine and tail is called the male piece, and the other side is the female piece.

Then to knock the teeth, use the back of a kitchen knife to break the gums of the two pieces of fish and cut off the teeth.

“Why did you knock out the fish teeth?”

Zhao Tianming saw Xu Ming’s teeth fall off with a knife, and he couldn’t help but lick his teeth with his tongue.

He recently did not know whether it was good things to eat too much, began to have a toothache, pain he has been drinking white porridge for a day!

This will see that the fish’s teeth are gone, and you feel that your teeth hurt even more.

“Grass carp have a heavier smell of teeth and are more hygienic to remove. Do you want me to knock your teeth for you? ”

Xu Ming looked at Zhao Tianming and smiled.

Frightened, he ran away with the cut mushrooms.

Xu Ming shook his head amusedly, turned his hand to cut the male slice first, from 4 to 5 cm behind the gills of the male piece, every 4.5 cm oblique cutting a knife.

When transporting the knife, the knife face first cuts a small incision vertically to the fish, and then cuts the blade and the spine at a 45-degree angle to the head. The third knife is located behind the ventral fin and in front of the dorsal fin, and this knife cuts off the fillet and divides it into two parts.

Then continue to cut two peony flower knives in the second half of the male [illustration]. With the exception of the third knife, the blade of each of the other knives is about 4 cm deep, and it is also important to close the knife to almost touch the spine of the fish, but not to cut the body of the fish.

Finally, cut a knife in the thickest part of the female piece of meat, about 4/5 of the thickness, can not cut the skin of the fish.

The sword technique used by Xu Ming here directly attracted Ye Lixuan’s eyes.

The Ye family has an ancestral knife method, which records that various ingredients are used to cut the method, which has been passed down for many years.

Can be mixed into a number of domestic top restaurants, which does not have a point of inheritance of the recipe knife method secret recipe and so on.

The fish cutting knife method that Xu Ming used at this moment was even more applicable than the Ye Family knife method, which was as simple and flexible as the clouds and flowing water, and it really made people feel powerful.

Without a little fancy action, the fish was cut in a few simple clicks to achieve the perfect result.

The knife method not only affects the cooking taste, when the fish is cooked, the correct knife method can make the fish and the skin contract evenly, the incision is cracked, enlarged and turned outward, so that the fish fin is cocked, and the fish can present a vivid leap when serving.

After handling the ingredients, the cooking process can not be sloppy.

The method of this West Lake vinegar fish is also very special, and it is made without adding a drop of oil to the whole process.

Two large pots on the stove, one pot of fish, grass carp into the water than the basket steaming can ensure the smoothness and tenderness of the meat, and the fishiness is more thorough.

Seeing that Ye Lixuan had been standing behind, Xu Ming explained the actions and essentials while doing it.

“The time for the fish to cook can not exceed 3 minutes, it can be boiled off, it cannot be cooked old, and the shape of the grass carp is not broken, and the meat quality is not rotten.”

Ye Lixuan saw that Xu Mingyu’s order and technique of getting off the pot were exquisite, and he listened intently while watching.

Li Yong is more stupid, directly take the mobile phone to start recording, look at it again but he can’t remember.

This kind of top-notch dish is not something that ordinary people will do, let alone have the opportunity to learn!

“Finally, the fish should be colored before they come out of the pot.”

“When cooking for almost 3 minutes, use chopsticks to tie the lower part of the gills of the male slices, which is the thickest place in the flesh of the fish, which can be easily penetrated and the rest of the parts are cooked.”

Saying that, Xu Ming picked up the chopsticks and accurately plunged into the gills of the fish.

Then pour out some fish soup, pick up the cooking wine and sprinkle it on the fish, and add some soy sauce to the fish to give the fish some color.

In the other pot, the soup of the roasted fish is seasoned with sugar, soy sauce, vinegar and ginger, and then a glass mustard is hooked and the sauce is poured on the fish.

The success or failure of this West Lake vinegar fish, in this move.

Whether a plate of West Lake vinegar fish can be successfully hooked is the most important step, and it must meet the standard of delicacy and transparency.

Whether the sauce is evenly blended is the key to this dish!