Food: starting from feeding Fat Reba in the crew

Chapter 266 Squeaky dish, squirrel mandarin fish!!

Early the next morning, the wind was fine.

The early morning winter day drifted with a thin layer of white mist.

A layer of crystal white frost also condensed on the blades of grass along the road.

With a crunching sound sounded.

Wang Dahai rode a tricycle and drove over leisurely.

He walked through the wet fog of the early morning and finally braked at the open-air restaurant.

This should be his last purchase years ago, so the three-wheeled action is very energetic.

Whether it’s the expression or the state, there is always a feeling that you can rest after arriving at your destination.

In this era of involution, many people are looking forward to the long holiday to have enough time to take a breath.

“Brother Yang, if you have the ingredients, I bought you the ingredients!”

“Have you bought it all?”

“Except for the wild ducks you want, you can’t buy everything.”

Yang Zhe walked over with the teapot, pulled it twice into the car bucket, and nodded gently.

Seeing this, Wang Dahai directly stepped out of the car and began to unload.

Since 21 is a week away at most, they don’t need to restock in the fridge.

So although the number of samples bought this time is large, the actual amount is not much.

With Wang Dahai’s speed, it was easy to clean up these things, and Yang Zhe did not go over to help.

After a while, all the ingredients in the car were unloaded into the house and placed next to the refrigerator.

Wang Dahai clapped his hands, took the tea handed over by Yang Zhe and took a sip.

“Brother Yang, let’s make something to eat today?”

“Let’s have a few dishes of Huaiyang.”

“Huaiyang cuisine…”

Wang Dahai’s brain twitched, and after searching his head, he didn’t think that it was called Huaiyang.

Even, he couldn’t even think of how to write these two words.

“Brother Yang, where is Quasi-Yang? Is it an ancient place name? ”

“It is the Yangtze River basin dominated by Yangzhou, and the Huaihe River basin dominated by Huai’an.”

Wang Dahai suddenly realized: “It’s also in the eight major cuisines?” ”

Yang Zhe nodded: “Not only is it one of the eight major cuisines, but also one of the earliest four major cuisines of Chinese cuisine.” ”

“I’m leaning, awesome, what are you doing today?”

“Squirrel mandarin fish, large boiled dried silk and three sets of duck.”

Wang Dahai’s eyes widened immediately after hearing this: “There are three dishes today, and are they fish and ducks?” ”

Yang Zhe fished out a few mandarin fish from the bag and threw them into the basin: “Seeing that I am leaving, I will improve everyone’s food.” ”

“That’s true, after all, there is still a quarter of the money on the books that has not been spent.”

“Really fake?”

Yang Zhe felt a little surprised after hearing this.

He is not thrifty at all when cooking.

The stock is also stewed every day, and the pigs, cows and sheep eat it every day, so there is still money left?

He had no access to the crew’s accounts.

Because no matter what organization it is, it must be managed separately between the outgoing and the cashier.

If you have the final say in everything you buy, and you can still touch the ledger every day, the possibility of filling your pockets is too high.

But Wang Dahai and the accountants of the two crews get along well, so he can often look at the ledgers.

“Really, I just watched it yesterday, a few zeros.”

“Then Director Qin used to cry every day?”

Wang Dahai grinned: “He cries poor because he is used to crying poor, but our crew is not poor at all.” ”

Yang Zhe cleaned up the mandarin fish again and looked at him: “Where did the rest of the money come from?” ”

“You helped save it.”

“I also helped save money?”

Wang Dahai nodded: “If it is in other crews, the main creative team will have to eat alone, and the grade is low, it is generally a five-star hotel, so the crew has a special amount of money to make food for them, but who in our crew is willing to eat out?” Come and grab your big pot of rice, and this money will naturally be saved. ”

Yang Zhe instantly understood: “So it is. ”

“Yes, do you think about how much you can eat in a five-star restaurant? That must not be thousands? ”

“Damn, who will save all this money?”

Wang Dahai hugged his shoulders and thought for a while: “It is estimated that they all entered the pockets of the director and producer.” ”

Yang Zhe narrowed his eyes: “This group of dog things, buy a suckling pig and search for it, but they are still full of private pockets?” ”

“How about a few days of whole suckling pigs, rabbits and big olongs or something?”

“I think it can, anyway, it’s all until the end of the year, and you don’t have to use it for nothing before checking the accounts, but can the accountant agree there?”

“Definitely, saving money is not good for them, and who is not happy to improve the standard of food.”

Yang Zhe nodded, reached out to clean the blood of the mandarin fish, scraped the scales a few more times, and then threw it into the basin.

Squirrel mandarin fish is a classic dish in Huaiyang cuisine and a famous state banquet dish.

And it is one of the top ten classic state banquet dishes, no matter the color, aroma, taste is first-class.

In addition, the name of this dish is also very interesting.

There are squirrels and mandarin fish, and it sounds very lively.

But in fact, the squirrel refers to the shape of the dish, not the ingredients of the dish.

That is, with a fine flower knife, the diamond-shaped knife pattern is constantly cut on the body of the fish.

Let the plump flesh bloom, and the roots of the meat must be independent.

After the oil pan is put down, the body of the changed fish will be fluffy like the tail of a fried squirrel.

And when it comes out of the pot, it will also make a ‘squeaking’ sound, and the squirrel also has a ‘467 heads with a raised tail, the color is funny, the shape is like a squirrel, hanging and squeaking’.

Because this dish is more testing knife skills and troublesome to make, it cannot be seen in home-cooked restaurants.

But if the Huaiyang area is used to set up banquets, dishes like this are indispensable.

Yang Zhe used absorbent paper to suck up the remaining water on the fish, and then began to cut the head and remove the bones.

Cut along the back, peel the board, and take out the crystal clear fish meat whole.

Then cut diagonally with a spatula, then straight in the opposite direction, and cut the whole fish into whiskers.

Yang Zhe has undergone three physical enhancements, and his control of his hands has reached a perfect point.

It can be said that the heart is to the knife, whether it is the depth or angle of the knife, it is just right.

After the fish is processed, add salt, flower carving, green onion, ginger and garlic and marinate.

Then use cornmeal to paste the marinated mandarin fish.

Then boil the oil, pat the battered fish and put it in the oil pan.

After frying in hot oil, the fish that is not cut into whiskers is instantly fried and becomes fluffy and full.

In this process, in order to achieve the standard of tail cocking, the back tip of the tail should be close to the wall of the pot until it is set.

“Good guy, can you still do this?”

Wang Dahai was amazed at the side watching, and said in his heart that Brother Yang must be playing magic again…