The herrings delivered by Boss Huang are all over 20 kilograms in size, and the tails are very large, weighing almost two to three kilograms.

The flesh of the plump fish tail is trembling, and from a cross-section, it even feels a bit greasy like tuna.

No wonder everyone likes to eat herring so much, the appearance alone is extraordinary.

Lin Xu took the fish tail handed over by Xie Baomin and began to modify the knife.

Shao Hua Shui is a dish from the Yangtze River Basin and can be seen in Anhui cuisine, Huaiyang cuisine, Jinling cuisine, local cuisine and other cuisines.

As for the cooking method, most of them follow the principle of frying first and then stewing.

The resulting paddle is soft and delicious, which is a must-have.

The lower reaches of the Yangtze River have been a gathering place for literati since ancient times, and they are very particular and picky about food. The reason why Shao Hua Shui is so popular is that in addition to its good taste, its appearance also has great advantages.

The appearance of this dish follows the shape of a fan, just like the folding fans held by scholars in the past.

This alone is enough for many literati to pursue it.

Lin Xu put the paddle on the cutting board, and first used a kitchen knife to trim the fish tail into a neat V shape, so that the paddle would look more beautiful.

Then follow the trend of the fish's body and cut off the fish's tail fin.

The tail fin is not resistant to frying and is easily burnt when oiled, so it needs to be cut off in advance. Cutting off can also increase the appearance. After all, there cannot be anything else on the folding fan.

After pruning, we officially entered the cutting process.

First cut the knife from one side of the backbone of the herring, close to the backbone, and cut off all the spines of the herring.

But don't cut to the bottom. Cut to two-thirds or three-quarters of the thickness of the fish body and stop. Then use a kitchen knife to cut against the other side of the backbone and cut off the ribs at the same depth as the first cut.

After two cuts, the upward side of the herring is divided into two pieces of meat with the backbone as the boundary.

Then cut the meat on both sides of the spine from the middle, and close the knife when it is about to cut.

After cutting, the meat on the fish tail already has a fan shape, but it is not obvious. If you want to get closer to a fan, you have to turn the whole fish tail over and continue cutting.

After turning it over, confirm the position where you just cut it, so that the knife edges are completely staggered.

Just now, the meat on both sides of the spine was cut right in the middle.

Then make two cuts here, and divide the fish into three equal parts, so that they just fit in with the knife in the middle.

After cutting it, hold the fish tail and shake it, and the originally round and round padding area will immediately spread out into the shape of a fan.

And the best thing is that these fish tails are still connected to each other without any disconnection.

"Hey! Junior brother, your knife skills are really good. Herring should be like this, the tail is connected at the base, and the fish meat is changed into a fan. This not only looks good, but is also easy to taste."

Xie Baomin sighed in admiration, and then began to chop off all the other fish tails, letting Lin Xu change the knife.

After all the herring tails were cut, Lin Xu cut some green onions and kneaded them to get the juice, then poured some rice wine on them and rubbed the fish tails again to remove the fishy smell.

After marinating for about ten minutes, he set up the wok and began to oil the fish tail.

Home cooking emphasizes cooking in one pot, so it is best to use frying. Just add water and seasonings and simmer after frying. However, restaurants are too inefficient and will separate these steps.

Lin Xu heated up the oil in a pan. When the oil was hot, he took the fish tail out of the basin, removed the onion and ginger, and put it in the oil pan for frying.

This step is to bring out the fishy smell of herring and at the same time lock in the moisture in the fish, making the fish taste more plump and delicious.

In order to achieve this purpose, the oil temperature in the pot should be higher.

When the surface of the fish is fried until brown, take it out of the pot to control the oil, and then fry the next one.

After all the fish tails were fried, all the relatives and friends who celebrated the housewarming arrived.

Ren Chongmo and Tian Qinglan came over early, chatted with Chen Yan downstairs for a while, then went upstairs and handed the set of books in a box to Lin Xu:

“I don’t know what to give as a gift, so I’ll give you this unique set of books related to cooking.”

Only copy?

As soon as he heard this, Lin Xu knew that this set of books was definitely valuable.

"Professor Ren, Professor Tian, ​​you two have given me a lot of respect by coming to dinner. This book is too expensive, and I am a little afraid to accept it."

Ren Chongmo said with a smile:

"Take it as a gift. It is said that this unique set of books is from an idle prince in the Qing Dynasty. He accidentally got the job of organizing the bottom of the imperial kitchen. He was greedy and secretly recorded some dishes he had never eaten. There were many records.

So I compiled it into a volume and named it "Yu Shan Lu"."

Oops, this is a dish that has been circulated in the palace and is a dish that the prince has never tasted. This is really a treasure.

Lin Xu took it with both hands:

"Then I really thank you both."

Tian Qinglan smiled and said:

"We have studied it in the past, but many of the dishes recorded above are now missing. They may have been lost or their methods have been changed. You should study more. If you reproduce them, don't forget to ask us to try them."

"Definitely, if we can make it, we will definitely invite two professors to come and taste it."

Just as he was talking, Geng Lishan walked up the stairs holding a piece of calligraphy with Shi Shiran.

For this great calligrapher, it would be easiest for this great calligrapher to just take a piece of calligraphy and frame it as a gift to Lin Xu.

Lin Xu looked at him and said:

"Mr. Tateyama, if you write to me that you are the best house in the world, you won't be able to braise the silver carp heads and boil the water at noon today!"

Geng Lishan laughed:

"How can I write words like that? I'll write it for you when you buy a courtyard with more than three rooms. A small duplex is not the best in the world."

Geng Lishan would not give random gifts on such occasions.

What he sent today was a huge banner:

【Home and everything is prosperous】

Geng Lele once visited the new house and was quite impressed by the spacious living room and dining room. According to her description, Geng Lishan wrote these five characters, which can be hung on the wall.

Ren Chongmo was amazed after unfolding it:

"It has to be Mr. Tateyama's calligraphy. It is majestic and strange yet steady, ingenious but not workmanlike, and completely natural. The more you taste it, the more mysterious it becomes."

Tian Qinglan said happily:

"Fortunately, I didn't send any words, otherwise I would have been stuck in the same trick."

While they were chatting, Shen Baobao's grandfather Han Jitong arrived. Ren Chongmo saw it and immediately greeted him:

"Professor Han, you and Xiao Lin have been friends for many years?"

Han Jitong smiled happily:

"Xiao Lin is my grandson-in-law, what? I, my grandson-in-law, have become friends with you now?"

Not long after I first met Geng Lishan, I met Ren Chongmo again. Is my grandson-in-law going to enter the cultural circle?

Ren Chongmo was once a patient of Han Jitong, so he knew this old expert from Jishuitan. He did not expect that Xiaolin was actually Han Jitong's grandson-in-law. The capital is really too small.

Not long after, Professor Xu, Uncle Zhou and others also arrived one after another. Shu Yun led everyone directly to the banquet hall to drink tea and chat.

Also coming with Chen Yan were her father Chen Yuejin and mother Shen Guofang.

After sending all these relatives upstairs, Lin Xugang was about to go back to the kitchen, and several classmates in Beijing also arrived:

"Xu Zi, you are so cool. We were still worried about the rent, but you actually bought a house, a top-floor duplex in a luxury community. After being together with Shen Damei, you are really taking one step at a time."

Sun Minghao came upstairs and gave him a big hug.

He and his boss are both standard Lin Kee boys. They come to taste new dishes whenever they are available, so they become more and more familiar with Lin Xu.

I still remember that when he first opened the store, Lin Xu was so tired that his clothes were soaked through.

In the blink of an eye, his career has grown so big, and now he even bought a house, which is really enviable.

Other students also sent their blessings.

Compared with Sun Minghao, they live farther away and their contact is not close.

After all, we are all new to society, busy at work, and under great pressure. The only interaction we have is chatting in the group and complaining about our respective bosses.

They each took out the red envelope they had prepared. After Lin Xu took it with both hands, he did not put it away, but tore off a corner of the red envelope and returned it:

"As long as the blessings have arrived, you can take the money back. It's not easy to make it in the capital. Come on, everyone. Yueyue and I are waiting to attend your house party."

"Xu Zi, you..."

Lin Xu patted their shoulders:

"I'll have a drink with you when the food is ready, and I'll give you a chance to make me drink."

"Haha, no problem!"

"The drinking scene had to be filmed to show netizens how much alcohol Mr. Lin has."

"You can't let your beautiful store manager pour the wine this time. It is said that you didn't get drunk even after a round of drinks on the opening day. Everyone suspects that there is something wrong with the wine you poured."

Seeing his classmates arriving, Shen Baobao quickly came down from the third floor to say hello:
To be continued...