A good chef must not only be able to cook and teach cooking, but also know how to manage and keep the entire kitchen in order, busy and not chaotic. Only in this way can he survive in the industry for a long time.

After the meal, Lin Xu came to the small kitchen and started busy with Shen Jiayue's preparations for shooting.

Two three-pound herrings have been bought and are swimming in the pool nearby. The lettuce is also prepared, as well as tomato sauce and other ingredients for making sweet and sour sauce.

At 2:30 in the afternoon, after his lunch break, Qiu Yaozu took a car to Linji Food.

Walking into the store with a cane, the old man looked around and then slowly came upstairs.

"Hello, Uncle Qiu, the materials are all ready. Should we start now or wait a while?"

Lin Xu came over, full of expectations for the new dishes he was going to learn.

Qiu Yaozu heard the noise of the hood and stove in the kitchen and asked curiously:

"Are there any customers in the store now?"

"There are customers in the private room, but they are no longer ordering. The sound is the sound of the chef practicing cooking. After they are busy, they will practice the dishes and make something to eat."

Upon hearing this, Qiu Yaozu said:

"Since the kitchen is not busy, let's get started and let everyone in the kitchen learn from it. This is a relatively easy dish that requires a little bit of knife skills and is more suitable for young people."

Do you have any requirements?

This dish is very labor-intensive, okay!

Lin Xu silently complained in his heart, then turned to Che Zi and said:

"I would like to inform everyone that I am going to imitate Qiu Bo's Jade Pearl Fish Flower. When I make it later, it will be recorded simultaneously. Please be quiet and try not to affect the filming of the show."

"Good boss."

Lin Xu and Qiu Yaozu came to the small kitchen and saw two herrings in the water.

Qiu Yaozu said:

"Actually, grass carp can also be used, but grass carp has more thorns. In addition, the fish meat is not as thick as herring, and the flowers are not as beautiful as herring, so I insist on using herring."

Shen Jiayue, who was in charge of shooting, asked curiously:

"Uncle Qiu, can I use carp?"

Qiu Yaozu shook his head:

"I don't recommend it, because the meat of carp is a bit poorer, and it is easy to break with a cross-cut knife. The most classic dish of sweet and sour carp uses a peony knife instead of a cross-cut knife. This actually illustrates the problem.

”

After chatting for a few more words, everyone came in one after another.

Qiu Yaozu looked at Lin Xu and said:

"Then let's start preparations. Kill the fish first. I read on the Internet that killing fish is bloody and easy to report, so don't make it into the feature film."

Although he is over seventy years old, Qiu Yaozu keeps up with the trend. Not only does he like to surf the Internet, but he also knows that killing videos can easily be reported.

In fact, this is also a very embarrassing situation for food videos. Instead of filming the slaughter, netizens accused the stall owners of doing everything, lacking authenticity.

But when the slaughtering process is included, the blood is singled out and criticized, and there is no respect for the ingredients.

Lin Xu didn't understand these people's strange concerns. Isn't the greatest respect for food just that it's delicious? Isn't it necessary to wear hemp and mourn three times and nine times to kowtow?

He fished two herrings out of the pond, took one with Zhuang Yizhou, and removed the scales, gills and internal organs respectively, and cleaned the fish thoroughly.

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After doing this, we officially started to take pictures of this emerald fish flower that had won a gold medal in a cooking competition.

"Hello everyone, I am Lin Xu. This is the former executive chef of Diaoyutai Building No. 6 and the uncle of the current executive chef Qiu Zhenhua. I invite retired state banquet chef Qiu Yaozu... I invited him to come to my studio today.

Photographing a dish that he won a gold medal in a cooking competition that year."

After Lin Xu finished speaking, Shen Jiayue cut the camera to Qiu Yaozu.

This old master who has been interviewed countless times still has a good camera sense.

He straightened the chef's hat on his head and said to the camera:

"Hello everyone, I am Qiu Yaozu. I am a colleague of that old naughty master Xiaoxu. The dish I bring to you today is my homemade Cui Zhu Fish Flowers. If you like it, you can like it. If you like it enough, I will tell you some.

Chef Gao’s gossipy news."

Wow!

Lin Xu's mouth twitched when he heard this.

Sure enough, this old man is not just here to take pictures of the dishes.

Just because of his words, the top five popular programs have been booked for this episode.

Fans who don’t know Master, especially after the waistcoat was taken off last time, caused huge enthusiasm among fans. Now Qiu Yaozu uses Master’s gossip as bait, who can stand it?

Even Lin Xu himself wanted to secretly give a like and hear what the master’s gossip is.

After the opening remarks, the two introduced the ingredients to be used, and then Qiu Yaozu mentioned one of the herrings and prepared to start cooking.

Lin Xu originally thought that the old man could just talk, but he didn't expect that he would take action.

But this is fine, you will learn more thoroughly by yourself.

While he was thinking, he held another herring in his hand.

Ancestor Qiu Yao inspected the cleaned fish and then cut off the fish head.

When cutting, the knife edge is slanted, and the upper half of the fish head is close to the gills, while the lower half has a bit of the fish's belly, and the pectoral fins are also cut off.

Although Qiu Yaozu is very old, he is still very steady when picking up a kitchen knife.

After the fish head was cut off, the reason was explained:

"The fish head cut with an oblique knife is more suitable for presentation. Bringing the two pectoral fins together will increase the appearance and the dishes will be more beautiful."

After cutting the fish head, start cutting the fish tail. This also requires an oblique knife. Just like the fish head, the fish belly has more parts and the back of the fish has less parts. After cutting the fish tail diagonally, trim the fish tail to make it.

The V shape of the swallow's tail.

Cut off the head and tail and start tidying up.

Stuff a large piece of ginger into the fish head, which can remove the fishy smell and make it easier to pose.

The meat on the fish tail is cut vertically several times and marked with a flower knife to facilitate ripening.

After the head and tail are properly processed, start processing the fish body.

Slice the herring along the backbone and remove the ribs, leaving only the skin on.

Lin Xu looked at Qiu Yaozu's skillful movements and couldn't help but admire:

"Uncle Qiu's knife skills are even better than those of young people. He has been working in the kitchen all his life. His skills are superb."

Qiu Yaozu smiled and waved his hand:

"It has degraded a lot. It's not like when you were young, competing with your master and Lao Guo to cut Wensi tofu blindfolded. Now you are no longer at this level."

Cut Wensi tofu while blindfolded?

Did you play so much when you were young?

He followed Qiu Yaozu's technique to remove the fish meat, then turned the fish over with the skin side down, and began to cut the fish meat.

This step is also the most difficult part of the whole dish, because if you cut the fish shallowly, the fried flowers will not be pretty enough. If you cut it deeper, it will easily damage the fish skin. Every time you cut, the blade will be hanging in the air and you cannot cut it all the way.

"Uncle Qiu, what is the distance between flower knives?"

"About four or five millimeters. If it's too small, it will break easily during the frying process. If it's too big, it won't be easy to fry through. It's also too heavy and won't hold up, which will affect its appearance."

While talking, Qiu Yaozu had already started with a kitchen knife.

He pressed the fish meat with one hand and grabbed the kitchen knife with the other hand. The blade of the knife flew up and down. Each cut cut into three-quarters of the fish meat. Any further cut would damage the fish skin.

But he was very experienced and cut the whole piece of fish without even touching the skin.

Cut the fish meat from head to tail at intervals of four millimeters, then adjust the angle and start cutting again. The blade will be at a 90-degree angle to the previous cut, and the interval is also four to five millimeters.

Zhuang Yizhou and the others were so excited that they could cut this kind of flowers with a knife, but an old man in his seventies could still do it, and his speed was not even surpassed by Lin Xu. It must be said that the basic skills of the state banquet chef are solid.

Come to think of it, someone who can compete blindfoldedly with Uncle Gao on how to make Wensi Tofu must have top-notch skills.

If it were someone else who was so blinded and anxious, there would be a high probability that new patients would be added to the hospital's emergency room.

Qiu Yaozu cut both pieces of fish, put the first piece of fish in a basin, and the second piece of fish on the chopping board, cut the fish from the second third of the fish, and separated the fish.<

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Lin Xu was surprised:

"Uncle Qiu, why do these half of the fish have to be separated?"

Qiu Yaozu sold it out:

"You'll know later..."

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Chapter completed!