He stared at Qiu Yaozu, who was wiping his sweat as if nothing had happened. He wanted to interview him about his mood at the moment, but he was afraid that the old man would become angry from shame.

It would be great if Lao Gao were here. He could hold up the microphone and pursue the interview without even answering.

Qiu Yaozu pretended to be calm and looked at Lin Xu and asked:

"Xiao Xu, who taught you this version of Lychee Fish?"

"I figured it out myself. The method is very simple and is very suitable for netizens to show off their skills at home."

He smashed the fish meat and skin into puree, then roughly cut it into pieces and cut off the skin.

Then put it into a basin, add the green onion and ginger water, stir it carefully, then add the egg white, light soy sauce, and salt, stir evenly and set aside to marinate.

Then he cleaned up the fish head and tail with the fish meat removed, unfolded the pectoral fins on the fish head slightly, opened the fish mouth, and marinated it with onion and ginger salt water.

Then cut the fish tail so that it can stand upright, and marinate it in the same way with onion and ginger salt water.

At about the same time, he set up the oil pan, picked out the green onion and ginger from the fish, sprinkled dry starch on it, and filled all the knives with dry starch.

When the oil is hot, first put the fish heads and fish tails in flour and fry them in the pan, then put the round fish with skin into the oil pan for frying.

As soon as the fish is taken out of the pot, it is rolled up under the action of heat.

The fine knives on the surface of the fish gradually open up, and it really looks like the skin of a lychee.

Lin Xu stirred it with a slotted spoon to make the fish meat heat more evenly.

Qiu Yaozu had already recovered from the shock and reminded:

“When frying these fish, it seems simple, but there are some things that need to be paid attention to. The middle of the fish is hollow, and a lot of oil will be wrapped in it. When it is taken out of the pan, it needs to be shaken a few times to prevent the oil from being too much and not starching.

”

Lin Xu cooperated and said:

"Thank you, Uncle Qiu, for reminding me."

The fish meat is very thin, so it is easy to fry the fish into small balls.

When the surface of the fish turns golden brown and floats on the oil surface, it means the fish has been fried thoroughly.

Lin Xu used a slotted spoon to take out the fish meat, followed Qiu Yaozu's instructions, shook it several times, put it into the oil-control basket next to it, and then started to fry the next pot.

After all the fish is fried, put the frying pan aside and change to a new frying pan.

Moisten the pot, add a little bit of base oil, heat it up, fry the onions and ginger, take them out, and pour the prepared tomato sauce in.

Stir-fry to stir-fry the sauce, add white sugar, white vinegar and a little salt for freshness, continue to stir-fry, wait until the tomato sauce becomes a paste, pour in some dark soy sauce to make the color more ruddy.

In fact, you can also add sugar color to this step, but in the dishes in the Yangtze River Delta region, there are less opportunities to use sugar color, and most of them use dark soy sauce.

So Lin Xu also used dark soy sauce according to tradition.

When the tomato sauce in the pot is fried and turns into maroon, pour the fried fish together with the fish head and tail, and stir it a few times in the pot to make the surface of the fish covered with tomato sauce.

Hang everything up, take it out of the pot and put it on a plate.

The lychee fish, which is no different from the lychee, is placed in the middle and piled into a small pile. The fish head is placed in the front and the fish tail is placed in the back. The fish eyes are stuffed with cherries as usual, and the whole lychee fish dish is officially completed.<

/p>

Shen Jiayue looked at this dish and opened her mouth so much that she could stuff an egg in it.

She had been looking forward to eating grape fish, but she didn't expect that she would become a fan of this lychee fish before she saw it.

This is not fish at all, this is simply a small pile of overripe lychees placed on the plate.

No wonder the masters of Anhui cuisine back then were able to create grape fish based on this dish. The application and research of "shape" in this dish are really to the extreme.

Qiu Yaozu sighed:

"It really feels like I'm back when I was a kid, watching the elders in my family cooking this dish. It's exactly the same way, and it's also deep-fried and seasoned with sauce. The presentation is really amazing."

The surface of the spherical fish meat is hung with maroon sweet and sour sauce, and the fine patterns are looming, just like real lychees.

Guo Jichang was not in the mood to tease Lao Qiu at this time, because Lin Xu could cook the unpopular dishes of Huaiyang cuisine so vividly, and he should be very comfortable cooking Cantonese cuisine later.

If I had known that I would meet such an apprentice on Yingchun Street, I would have used the loan to buy a shop on Yingchun Street. Unfortunately, it was a bargain for that bastard Lao Gao.

No wonder he didn't even hold an apprenticeship ceremony, he must be afraid that people would steal his apprentices.

Looking at this dish, everyone was filled with emotion.

But the person involved, Lin Xu, didn’t stop at all.

After cleaning the pot, he brought over the mashed fish meat that he had pounded before and started making a simplified version of lychee fish.

By now the fish had been marinated and flavorful, so he cut some minced water chestnuts into it and added some soaked sweet potato starch.

Catch and mix evenly to thoroughly cook the fish.

After doing this, take out a pack of red crispy chips from the cupboard.

This is a fermented granule made from red yeast rice flour and flour. It functions like bread crumbs and is used to color fried foods.

Seeing Lin Xu take out the red crispy grains, Qiu Yaozu immediately understood:

"It turns out it's meant to be fried into meatballs. No wonder it's so simple. You can wrap any meat filling in these crispy red nuggets and put it in a pot for frying."

People who have been working in the kitchen all their lives reacted instantly when they saw Lin Xu’s move.

Guo Jichang smiled and said:

"Xiao Xu's adjustment like this can really reduce the difficulty of lychee fish, and you can use whatever meat you want to make the stuffing. Just wrap these red crispy bits on the surface. How simple."

For most people, the motivation for trying cooking is not how delicious the food is, but how good it looks.

In my spare time on weekends, I made a great-looking dish with a little effort, which not only won praises from my family, but even posted it online and received a lot of likes.

I believe many people are willing to try dishes like this.

What's more, the dishes made this way will not taste bad, after all, it contains fresh mandarin fish meat.

Lin Xu squeezed out a ball with his hands, rolled it in the red crispy grains, and then placed it on the plate.

Although it is still raw at this moment, because the red crispy bits are relatively bright in color, it looks even closer to real lychees than freshly cooked lychee fish.

When Shen Jiayue and Chen Yan saw this practice, they immediately decided to learn it.

You need to learn how to make such good-looking dishes, and don’t let the group of sisters turn into a group of licking dogs!

After everything was done, Lin Xu set up the oil pan, heated it to 50% heat again, and started frying.

Although these steps may seem complicated, they are actually just ordinary croquettes, so you don’t need to think too much about them.

If you want to eat something fruity, it’s easy. Just replace the water chestnuts with green apples or pears. The fried fish will be sour and sweet, giving you the feeling of eating fruit.

The frying of this dish is also simple, and it is done when it floats.

When I put it on the plate, I immediately compared the genuine lychee fish to a pirated version.

"Wow, I have to buy a big pack of these red crispy nuggets. It's the driving force behind my cooking skills!"

Shen Jiayue stared straight at the fried simplified version of lychee fish, her mind filled with images of her family and friends praising the fish after it was cooked.

If this was made in an air fryer, hum, wouldn’t it be equivalent to creating a new genre of air fryer dishes!

"The two dishes of lychee fish have been prepared. Uncle Qiu and Uncle Guo, please help me to review them and point out the shortcomings and deficiencies."

After the production is completed, the next step is to taste it.

Lin Xu took a packet of tomato sauce and squeezed it into a small plate, and paired it with the simplified version of lychee fish.

Qiu Yaozu sat down and picked up a genuine lychee fish with chopsticks. He first looked at the pattern on the surface and then put it into his mouth to taste.

The first thing that hits your mouth is the sweet and sour taste of the sweet and sour sauce, and then you get the crispy texture when you bite into it.

Lychee fish is hollow, with tender fish meat and soft and glutinous skin inside. It is very enjoyable and delicious to chew.

"It's really good, very perfect... Lao Guo, what do you think of this counterfeit?"

Guo Jichang said:

"I thought it was just superficial, but I didn't expect to eat it with tomato sauce. It tastes really good. The fish inside is also tender and delicious. I think this dish is really suitable for novices. Xiaoxu's idea is too good.

Absolutely."

Lin Xu smiled, then cleaned up the kitchen and said:

"These are all small tricks, just a trick."

Although he said that, after the tasting and filming, Shen Jiayue and Chen Yan rushed over and started to taste the simplified version of lychee fish.

The genuine method is too complicated, which makes people quit at first sight.

Relatively speaking, this beautiful-looking lychee meatball is more suitable for novices.

Shen Jiayue seemed to see everyone's admiring looks, and Chen Yan also seemed to hear her mother-in-law's praise...

Well, you must learn it!

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Chapter completed!