Six o'clock in the evening, dining room No. 7.

"Xiao Jiang, today's food is delicious. I haven't eaten such authentic Gannan food for a long time. Thank you so much."

Because Liu Xining had to catch a flight, everyone at the table ate very quickly and were full before six o'clock. Of course, all the dishes on the table must have been cleared, otherwise they wouldn't be able to stop.

With some satisfaction on her face, she turned to look at Pan Jingchen, and then said to Jiang Yu,

"After I go back, I will trouble you a lot with things here. If you have any questions, you can call me at any time."

"Okay, I understand, senior sister, don't worry."

Jiang Yu smiled and nodded, and then said,

"I'm very busy at the restaurant and I really can't leave, so I won't go to the airport to see you off."

When Liu Xining heard this, he waved his hands and said, "No, no, no, I fly here and there often. If I have to be dropped off every time, why bother?"

"Ah That's good."

Jiang Yu smiled again, turned around and picked up an insulated lunch box from Yan Tongtong behind him, handed it to Liu Xining, and explained,

"Today it was a coincidence that a table of customers happened to order Xinfeng radish dumplings. I thought that this is also one of the top ten famous snacks in southern Gansu, so I simply made more. If senior sister is hungry on the way, she can also use it to fill her stomach.

."

“Xinfeng Carrot Dumplings?”

When Liu Xining heard this, he was stunned for a moment. It took him a while to come back to his senses. He took a deep look at Jiang Yu and said with some emotion,

"Junior brother Xiao Jiang, thank you! I haven't eaten this for many, many years..."

Although Xinfeng radish dumplings are called dumplings, they only look like dumplings, but the ingredients are completely different. Its dumpling wrappers are not made of flour, but sweet potato starch, and are stuffed with white radish, pork and fish.

The shape of dumplings is then steamed in a drawer.

The steamed Xinfeng radish dumplings have thin and crystal clear skins, and the fillings are vaguely visible. They have a chewy texture, are spicy and refreshing, and are juicy and delicious. You will never forget it once you have eaten it.

"Sister, please don't thank me anymore, my ears are calloused!"

When Jiang Yu heard this, he waved his hands repeatedly and said with a wry smile,

"As I said just now, this is not specially made for you. A customer ordered this snack, so I made a little more..."

Liu Xining nodded: "I know, I know!"

"..."

Jiang Yu was speechless. Looking at her expression, it was obvious that she didn't believe what she was saying. So what did she know?

Thinking of this, he couldn't help but shuddered and shuddered:

No, no, she is a big star in the entertainment industry, how could she have such an idea?

You must be overthinking it!

Jiang Yu quickly shook his head to get rid of the messy thoughts in his mind.

To be honest, when he saw Liu Xining's reaction, he began to regret it. If he had known this would happen, he might as well have saved his energy and not made Xinfeng Carrot Dumplings for her!

Just as he was thinking about this, he glanced to the side from the corner of his eye and saw Pan Jingchen standing on the side with his lips curled up, looking at him with a resentful look in his eyes, and whispered:

"Why only give it to An-Ning? I also want to taste the taste of An-Ning's hometown..."

"Well, Sister Chen, it's not that I haven't thought about you. It's mainly because time is too tight. I can only do so much..."

This is really embarrassing. Why did you forget that there is a woman?

Jiang Yu scratched his head, smiled sheepishly and said,

"Sister Chen, aren't you going back so soon? If you want to eat it someday, I'll make it for you."

"Forget it, that's all I'll say."

Pan Jingchen couldn't help but pursed her lips and smiled, and said meaningfully,

"If you really make food for me, I'm afraid someone will be unhappy."

Jiang Yu: "..."

I don’t understand. Am I pretending to be stupid?

Fortunately, Liu Xining had to rush to the airport, so she didn't stay here longer. After chatting with Jiang Yu for a few more words, the group hurriedly went downstairs, got into the business car parked outside the cafeteria, and headed straight for

Went to the airport.

Jiang Yu stood at the door of the cafeteria and watched the car slowly drive away. He couldn't help but let out a long sigh of relief. He felt a lot more relaxed all of a sudden, as if a thousand kilograms of weight had been lifted off him.

It's good to go, it's good to go. If you don't leave, what kind of misunderstanding will really happen? How embarrassing would it be?

At that moment, just standing there, he felt uncomfortable all over his body, that is to say, the ground under his feet was made of cement, otherwise he would have to dig a hole with his toes to get in.

Returning to the kitchen upstairs, Jiang Yu put away his distracting thoughts and continued working.

It was only six o'clock now, and the guests in the four private rooms had arrived not long ago. He still had a lot of dishes that he hadn't started cooking yet.

Jiang Yu washed his hands and looked at the menu posted on the wall. When he was about to start cooking, Du Guangning next to him suddenly whispered:

"Boss, you may still have to make this dish yourself..."

"Um?"

Jiang Yu turned his head in confusion and saw Du Guangning looking embarrassed. He pointed to a freshly slaughtered and cleaned fish on the plate on the operating table and said with some embarrassment,

"The customer in the 'Autumn' private room originally ordered braised fish, but before I even started cooking it, he said he didn't want the braised fish and changed it to 'squirrel mandarin fish'..."

This, this squirrel mandarin fish, I can’t do it!”

Squirrel mandarin fish, also known as squirrel mandarin fish, is a representative dish of Subang cuisine with both color and flavor. It is one of the top ten classic dishes in Suzhou and has long enjoyed a high reputation at home and abroad.

The process of this dish is delicate and the shape is unique. After the dish is finished, the meat on the whole fish explodes and sticks out, with its "head raised and tail raised", just like a squirrel.

What’s even more interesting is that when the fried mandarin fish that looks like a “squirrel” is served and poured with steaming marinade, the fish will “squeak” like a “squirrel”.

.

The reason why Du Guangning feels embarrassed is because the difficulty of the squirrel mandarin fish dish is not its cooking method, but its knife skills.

It is not easy for ordinary chefs to use a knife to cut a whole fish into 108 pieces of garlic seed size like a kidney, without losing the flesh of the fish and resembling a chrysanthemum in full bloom.

"Okay, I'll cook this dish, and you can prepare the other dishes first."

Jiang Yu glanced at Du Guangning, nodded and said something.

Du Guangning can cook ordinary dishes, but with his knife skills, it is somewhat difficult for others to cook this Huaiyang dish, which requires very high knife skills.

After hearing Jiang Yu's words, he also breathed a sigh of relief, nodded repeatedly and said:

"Okay, then I'll make braised prawns."

Braised prawns require no knife skills, and you don’t even need a knife to handle the prawns. This should be no problem.

Jiang Yu: "..."

This Xiao Du, could it be that he was frightened by knife skills and vegetables?

A dish of squirrel mandarin fish is just an entry-level test of Huaiyang cuisine chef’s knife skills. Where is this?

If you were asked to make Wensi tofu and cut a piece of lactone tofu into hair-thin tofu shreds, and they couldn't be cut or messed up, would you still go crazy?

Shaking his head, Jiang Yu didn't think about these things anymore. He reached out and took the mandarin fish on the plate and put it on the chopping board. He took a knife with his other hand and started to handle it.

He first prepared to remove the bones and bones of the mandarin fish.

Jiang Yu held the fish body with one hand and held a knife with the other hand. He made a cut along the back of the fish's gills and cut off the entire fish head.

The fins on both sides of the fish head should be retained, so that when the fish is placed on the plate, the fish head can stand upright with the support of the fins, forming a "head held high" posture.

Then, he put the knife against the fish bone and sliced ​​open the fish meat on both sides of the fish body, all the way to the tail without cutting it off. Then he carefully sliced ​​off the fish bones on the fish belly with a diagonal knife.

Next, is the flower cutting knife.

Lay the fish body flat on the chopping board, cut the knife vertically to make a 05 cm gap, then Jiang Yu placed the fish body horizontally on the chopping board, continued to cut the fish diagonally, and cut out a rhombus-shaped knife pattern.

It reaches 4/5 of the skin and flesh. The knife is precise and cannot cut through the fish skin.

The third step is to fry the fish.

Jiang Yu adds an appropriate amount of salt, pepper, cooking wine, egg white, etc. to the cut fish meat, mixes it evenly, and then sprinkles the fish head with starch.

When spreading starch, Jiang Yu did it very carefully to ensure that the gaps in the fish meat were also coated with starch. After the fish head and body were all coated with starch, he shook off the excess starch.

Immediately afterwards, Jiang Yu heated up the oil in the pot. When the oil in the pot was about the same temperature, he first put the fish heads wrapped in starch into the pot, then slowly poured the hot oil with a spoon until the fish heads were fried.

When it's set, take it out and drain off the excess oil.

Afterwards, Jiang Yu pinched the fish tail with his hands, slowly put the fish body into the oil pan, clamped the fish tail with a fastener to shape it, poured oil on the fish body with a spoon, and fried it until it was shaped, then drained the oil from the pan.

After waiting for a while, Jiang Yu put the fish head and body into the oil pan again and fried it again until the fish head and body turned golden, then drained off the excess oil and put it on the dinner plate.

The last step is to make the sauce.

Heat the oil in the pot again. Jiang Yu first puts tomato paste into the pot, stir-fries for a while, then adds cooking wine, vinegar, sugar, salt, and a small amount of water. After it boils, add an appropriate amount of starch.

To do this, you only need to pour the marinade on the arranged plate, and the squirrel mandarin fish dish is basically completed.
To be continued...