After everything was prepared, Li Feier gave an opening speech.
“Chinese cuisine has a history of thousands of years, and in modern times, with the influx of a large number of ingredients from all over the world, our Chinese cuisine menu has once again been enriched. So today, please follow our camera and take a good look at the essence of Chinese cuisine.”
Then, the camera captured Zhuang Daozhong, Su Jinrong and Feng Yifan.
Li Feier also introduced the three people.
"Today we are in Huaicheng, Jiangsu Province. When people mention Jiangsu Province, they will naturally think of Jiangsu cuisine, one of the eight cuisines. In fact, before the eight cuisines, there were four major cuisines, among which Huaiyang cuisine originated from Huaicheng and Yangcheng in Jiangsu Province.
So today, we invited three people who are considered the inheritors of Huaiyang cuisine and Su cuisine to show us the Chinese cuisine of our Jiangsu Province. "
Li Feier and everyone else looked at Feng Yifan and the two old men, all looking forward to the first collaboration between these three generations.
I really want to see what kind of dish three generations will come up with together.
Li Feier still used the interview format to directly ask the questions on everyone’s mind.
"You three can be considered the top three generations of chefs in the country today. I wonder what dish you will show us today?"
Feng Yifan directly took out the prepared ingredients.
The camera turned and captured the ingredients that Feng Yifan had put on the chopping board.
Li Feier recognized it and said, "This should be a mandarin fish, right?"
Then, Li Feier said, "So, today you three are going to present us with the classic dish 'Squirrel Mandarin Fish'?"
Feng Yifan, his father-in-law and Mr. Zhuang looked at each other.
He said, "No, today's dish also uses mandarin fish, but it is not squirrel mandarin fish. It is a dish that may not be so familiar to everyone."
After hearing these words, not only the people filming and Li Feier, but even the people in Su Ji's kitchen who were watching were a little curious
After a nap, the three little girls Feng Ruoruo, Yang Xiaoxi and Chen Yaofei returned to Su Ji and sat outside the camera with their parents, staring at the camera.
Now after hearing what Mr. Feng said, the three little girls also stood up and stared at him curiously.
The little girls were very well-behaved and did not disturb Mr. Feng's filming.
Li Feier asked with a smile: "Three chefs, we are really curious. If it is not "Squirrel Mandarin Fish", what dish will you three cook for us?"
Su Jinrong answered, "It's a dish that my father improved upon, 'Stir-fried Mandarin Fish with Vinegar'."
This dish really surprised everyone a little bit.
It can be said that this dish is indeed not that famous.
If we talk about the most well-known one, it is certainly not as good as "Squirrel and Mandarin Fish".
So Li Feier and the others were really curious, what was so special about this dish
Zhuang Daozhong smiled and said: "Maybe everyone is more familiar with "Squirrel Mandarin Fish", but this dish of vinegar-fried mandarin fish is definitely as good as squirrel mandarin fish, and this dish is not something that a chef can make independently.
The first difference between it and squirrel mandarin fish is that squirrel mandarin fish is coated with dry powder before frying, while vinegar-fried mandarin fish is coated with wet batter and fried three times to ensure that the bones of the mandarin fish are crispy, and then poured with the hot sauce. "
Feng Yifan added: "Because the boiling hot sauce must be poured on the mandarin fish while it is still hot after it is fried for the last time, to ensure that the sauce can penetrate the crispy fish and reach the fish bones inside, so two people must work together."
Hearing what the three top chefs said made everyone full of expectations.
Especially the people in Su Ji’s kitchen, they were really curious about this dish and wanted to see it for themselves.
After all, this dish was improved by Mr. Su Quansheng.
Zhuang Daozhong even said, "I once made this dish with my senior brother at the state banquet. Senior Brother Su fried the mandarin fish, and I was responsible for making the sauce according to his instructions. The dish was so fragrant and mouth-watering."
Hearing that this is a dish that appears at state banquets naturally makes people more curious.
Li Feier smiled and said, "Then please let the three masters reproduce it for us."
Feng Yifan looked at the two old men, and then he started his busy work.
What was different about Feng Yifan's job this time was that his job was to clean the mandarin fish.
This includes slaughtering the fresh mandarin fish, cleaning the fish, and making cuts on the mandarin fish according to the requirements.
With Feng Yifan's skillful hands, the mandarin fish was quickly cleaned.
While he was making changes to the knife, two old men, Su Jinrong and Zhuang Daozhong, were explaining things beside him.
Su Jinrong said: "Please pay attention, this vinegar-fried mandarin fish is cut differently from the squirrel mandarin fish. The bones of this dish cannot be removed, but the fish bones must be kept intact so that the shape of the dish can be supported by the fish bones."
Zhuang Daozhong said: "Look, you have to cut the fish meat straight down first, all the way to the fish bones, but don't damage the bones. Then you have to cut horizontally, but don't slice the fish meat off, you have to keep it connected."
Zhuang Daozhong's explanation also opened everyone's eyes.
Because Feng Yifan's cuts were so fast, accurate and steady, each of his cuts could be said to be extremely standard.
Lin Ruifeng, who was watching, whispered to Ning Cheng beside him, "Did you see that? This is the real strength of Master's knife skills. Every cut is very accurate, stopping at the fish bones without damaging them, and slicing back to ensure that the fish meat does not fall off."
Ning Cheng also whispered, "Brother, this is a bit beyond my scope."
Lin Ruifeng almost couldn't help laughing out loud, so he covered his mouth to hold back his laughter. He then said, "Actually, it's beyond the scope for me as well."
Ning Cheng almost laughed out loud, but could only quickly cover his mouth with his hands.
Ma Xiaolong said, "Don't laugh. This is a rare opportunity to learn. Can't you be more serious?"
After hearing what Ma Xiaolong said, Lin Ruifeng and Ning Cheng immediately became serious.
In fact, at this moment, not only Ma Xiaolong was excited, everyone in the kitchen was watching very seriously, including Shi Jiahui, who also looked expectant.
While Feng Yifan was processing the mandarin fish, Su Jinrong was also preparing a paste.
The paste used to wrap the fish is a paste of eggs and starch.
Su Jinrong said: "This batter can actually be used to fry other things. The main thing is to lock in the moisture inside while ensuring that the surface is crispy enough. Look, like this, just pull it with your hand and the batter will automatically flow down like this."
The photographer was really serious about taking the photo, and everyone present was watching it very seriously as well.
It can be said that Su Jinrong is teaching everyone how to make fried batter.
After the fried batter was ready, Feng Yifan also processed the mandarin fish and marinated it with onion, ginger, rice wine, salt, sugar and pepper.
Feng Yifan will break the sliced fish apart and apply the paste inside to ensure that it is marinated to the bones.
Zhuang Daozhong said on the side: "It has to be done this way to ensure that the whole fish is marinated. This way it has to be spread evenly."
While marinating the fish, Feng Yifan also prepared the oil pan.
Su Jinrong said: "As for the oil in the frying pan, you don't need to change the oil every time you fry, but everyone must remember to separate the oil for frying meat and vegetables. At the same time, you must clean the oil after each frying."
After the fish was marinated, Su Jinrong officially took over.
The moment Su Jinrong took over, everyone started to get a little nervous, and everyone's eyes were fixed on Su Jinrong's hand movements.
This is the first time that Su Jinrong has personally prepared such a dish since his stroke.
When Su Jinrong first caught the fish in his hands, his hands shook slightly.
After seeing this scene, everyone was really worried for the old man.
Feng Ruoruo also clenched her fists and couldn't help but mutter, "Come on, Grandpa."
Su Jinrong quickly calmed down, pinched the fish head and tail with his hands, then put the fish into the batter and evenly hung the batter on the fish body.
After bringing it up, Su Jinrong quickly put the fish into the heated oil.
Zhuang Daozhong said: "This is the first frying. The oil temperature cannot be too high. It should be at about three or four layers of oil. Fry slowly and let the fish take shape."
At this time, everyone saw that Su Jinrong did not let go of the fish head and tail, and did not let the mandarin fish fry in the oil pan by itself. Instead, he held the fish head and tail and curled them in the middle, making the fish look like it was jumping.
As Su Jinrong fried the fish, he said, "It curls slightly like a fish leaping into the air. This is the shape of this dish, the so-called fish leaping over the dragon gate."
Feng Yifan was watching from the side, and when he saw beads of sweat on his father-in-law's forehead, he reached out and wiped the sweat off his father-in-law.
After the first round of frying, the fish is basically shaped.
Su Jinrong took the fish out and put it aside to cool.
"You can't fry it a second time right now, you have to let it sit and air dry for a while."
At this time, Zhuang Daozhong also put a pot on the stove next to him and began to prepare the vinegar sauce to be poured on the fish.
While the juice was being boiled, Zhuang Daozhong also continued to give some explanations.
"This sour sauce needs some complex seasoning. You can't just use one type of vinegar. First, you have to use aged vinegar, and then add some fragrant vinegar. This way, the vinegar aroma can be better stimulated.
And the juice must be boiled until it is thick, but not too thick or bitter. It must be a bright deep red color, so that it will look good when poured over. "
While Zhuang Daozhong was boiling the sauce, Su Jinrong had already fried the fish for the second time.
Feng Yifan helped out and said, "When re-frying, the oil temperature must be raised to six or seven layers, and then you can't just throw it into the pot like this, you have to use a slotted spoon to hold it while frying, so that the shape of the fish will not be ruined."
Su Jinrong held the fish with a colander in one hand and put it into the oil pan, while he picked up another iron spoon and poured oil on the fish.
After frying the fish for the second time, take it out of the pan again and let it air dry.
The juice from Zhuang Daozhong next to him had also begun to thicken, and the aroma of vinegar was also coming out.
Finally, after the oil temperature rose to the eighth level, Su Jinrong put the fish into the pan to fry for the last time.
Feng Yifan said: "Don't think that this will be very oily. In fact, when the oil temperature is low, the oil will be absorbed into the fish, but when the oil temperature is high, the absorbed oil will be forced out under the high oil temperature."
After the third round of frying was completed, Zhuang Daozhong next to him had already prepared the vinegar sauce.
Finally, add the balsamic vinegar, which instantly brings out a richer vinegar aroma.
Then, Su Jinrong also fished out the fish, and Feng Yifan quickly took over.
He used absorbing paper to absorb a little oil from the fish, reshaped the fish body slightly, and then placed it on the plate.
Seeing Feng Yifan's move, the people from the provincial station were also a little shocked. The makeup artist couldn't help but exclaimed in a low voice: "Oh my God, this, this is not afraid of being burned?"
Feng Ruoruo heard this and said, "Dad's hands are not afraid of being burned."
Yang Xiaoxi said: "Dad Feng is not afraid."
Chen Yaofei said: "Dad Feng can handle very hot things."
Another person from the provincial TV station said: "This is the legendary ruthless iron hand."
Not long after the fish was placed on the plate, Zhuang Daozhong scooped out the prepared vinegar juice with a spoon and poured it on the fried fish.
In an instant, the hot vinegar juice came into contact with the hot fish, making some sizzling sounds.
And then there was a rich fragrance.
The aroma of vinegar and fish are really intertwined, making people start to secrete saliva and feel like they can't wait to taste it.
Finally, Feng Yifan sprinkled some chopped green onions and some processed almonds.
Add some of the soup to the edge of the plate.
This dish of "Stir-fried Mandarin Fish with Vinegar" is now ready.
When the finished product came out, the provincial TV station's photographer, together with A Fei and A Bin, used the camera to move in closely to shoot the film carefully.
The whole fish looks like a leaping fish, as if it is about to jump out of the plate.
The deep red vinegar sauce, paired with the golden fried fish, makes the whole dish look very beautiful.
Then, Feng Yifan directly took apart the fish.
Everyone was a little surprised when they saw Feng Yifan dismantling it.
On the one hand, I was surprised that Feng Yifan took it apart like that, and on the other hand, I was also surprised at how tender the fish was.
It turns out that just by using chopsticks to pull apart the entire fish, even the bones can be easily broken.
Feng Yifan unwrapped the whole fish and said, "As the saying goes, one hot dish is better than three fresh dishes. This vinegar-fried mandarin fish must be eaten while it's hot. Come and try it quickly. Let's see how this dish that my father-in-law and my uncle-in-law worked on together after so many years tastes."
Su Ruoxi also brought small plates and distributed them to everyone, and also gave everyone small forks for tasting.
The three little girls, Feng Ruoruo, Yang Xiaoxi and Chen Yaofei, naturally could not miss it. The three little girls couldn't wait to clamor for food.
Feng Yifan smiled and said, "This dish is sweet and sour. Can it be considered your afternoon dessert?"
Feng Ruoruo heard this and said, "It doesn't count. Dad, dessert is dessert. This is a vegetable and can't be considered a dessert. Dad, you have to make another dessert for us."
Yang Xiaoxi and Chen Yaofei naturally supported Feng Ruoruo together.
The three little girls' actions made everyone in Su Ji laugh.