"No, if the aroma of the tea is too strong, it will take away the freshness of the shrimps, so some of it needs to be dispersed. In addition, the tea leaves will turn yellow as soon as they are simmered. With the mouth open like this, the tea leaves will always be green, and the dishes will look better.

"

Learn another trick!

Lin Xu thought it was okay to come to Diaoyutai to run around more and communicate with these head chefs, because even if they chatted nonsense, they might still learn cooking-related tips.

A minute later, Lao Wu brought another tea cup and poured out more than half of the tea:

"Brother Lin, you are a guest today. Let me drink this tea for you. The rest can be used for cooking."

Lin Xu was not polite, he held the tea cup and drank it slowly.

The tea brewed from this top-quality tea is really extraordinary. Both the aroma of the tea in the mouth and the sweet aftertaste after drinking it are refreshing and make every pore of the body feel comfortable.

After a while, when the remaining tea juice turned green, Wu Shouye took out the shrimps from the refrigerator and started cooking them.

He set up the wok, slid the pan first, and then added half a pot of lard into the pan.

"Shrimp dishes, whether Baipao shrimp or Longjing shrimp, must be cooked with lard, so that the shrimp will not color, and it will also give the shrimp a rich texture and aroma, which is stronger than vegetable oil."

Although today's public opinion environment is not friendly to lard, Wu Shouye still wants to emphasize this point.

After all, laymen can denigrate lard and MSG, but as an industry insider, you still have to defend them.

In fact, these head chefs at Diaoyutai are now keen on live streaming, visiting stores, and filming food videos, just to change the public's view of traditional cooking.

Lin Xu and Xie Baomin have also talked about this in the program before. Lao Xie also joked that the harm of MSG to the body is related to academic qualifications. The lower the academic qualifications, the greater the harm.

When the oil is 40% hot, pour the shrimp into the pot, then use the back of a spoon to rotate the lard in the pot, and at the same time use the back of the spoon to squeeze the shrimp that are stuck together.

Ten seconds later, the surface of the shrimp became smooth, which was a sign that the egg white batter was cooked. Wu Shouye held a large colander in his left hand and a small colander in his right hand, scooping the shrimps from the pot into the large colander.

If you see any adhesion, rub it with the back of a small slotted spoon, then pour it back into the oil pan, and then add another ladleful.

After repeating this several times, place the large colander on the oil drum, hold the wok, and pour all the oil and shrimp into the colander.

"Brother Lin, do you see anything?"

Wu Shouye asked confusedly.

What do you see?

Lin Xu recalled the process when Wu Shouye took two colanders to scoop it up and rub it again, and said tentatively:

"Just now you used two slotted spoons to rub the shrimps, not only to separate the shrimps, but also to make the appearance of the shrimps more round and smooth...is that right?"

"Hey, your observation skills are so good, no wonder you became the apprentice of a senior."

Wu Shouye smiled and said that when he was making this dish a few days ago, he asked his nephew, who was also learning to be a chef, and he was stunned for a long time and said:

"Uncle, your control over the heat needs to be improved!"

Old Wu was so angry that he swung the colander in his hand and hit the kid on the head.

Now after listening to Lin Xu's words, he not only wanted to knock, he even wanted to kick his nephew again.

After pouring the fat from the pot, Wu Shouye put the wok back on the stove and continued to cook while saying:

"The oil frying just now is to fry the egg white batter on the surface of the shrimp. The time should not be too long. It only takes about fifteen seconds. When this step is completed, the real frying will begin."

It is said to be fried, but in fact there is only a little bit of lard left in the pot, and there are no hot ingredients such as onions and ginger.

Heat the pot, pour the oil-controlled shrimp into the pot, stir-fry twice, then pick up the glass and pour the green tea leaves and tea juice inside.

Add half a spoonful of salt and start stir-frying until the salt melts into the tea juice, the soup coats the surface of the shrimp, and the excess tea juice evaporates.

The aroma of tea penetrates into the shrimp.

Wait until there is no more soup in the pot, then take it out of the pot and put it on a plate.

After such cooking, the shrimps are still as white as jade, but because of the tea, the whiteness has a subtle light green color, making the shrimps even fresher.

And mixed with tea leaves, it is still green and full of vitality.

This dish is green and white, which not only gives people a fresh and elegant feeling, but is also full of vitality and vigor, making people feel the vitality of life and full of fighting spirit at a glance.

This is the greatness of food and the reason why many celebrities like Longjing Shrimp.

"Try it, brother, and see if my skills can impress you."

Wu Shouye's most proud dish is Longjing shrimps. At this time, let alone Lin Xu, he is not afraid even if he cooks it in front of Lao Xie.

Lin Xu took a bite of the shrimp with chopsticks, and there was a faint aroma of tea in his mouth. When he ate it, he first felt the taste of tea, then the plumpness of lard, and finally the freshness of the shrimp.

A small shrimp actually has three different flavors, which really opened Lin Xu's eyes today.

“Super delicious, so delicious!”

Lin Xu sighed and took two more bites in succession. The more he ate, the more wonderful he felt.

In terms of seasoning, it is actually quite simple. When marinating, I add salt and MSG, and when cooking, I add half a teaspoon of salt. Other than that, there is nothing else.

But just such a simple seasoning makes the taste of the dish more fresh and natural.

The best thing is that there is obviously no sugar, but when you eat the shrimp, you will feel a faint sweetness and tea aroma in your mouth. This refreshing feeling is simply wonderful.

Such perfect dishes can no longer be described as simply delicious, but have achieved an artistic sense of combining nature and food.

In the past, when we praised craftsmen, we usually used the phrase "skills are as good as skills" to describe them.

Today, Lin Xu felt this almost artistic beauty in this Longjing shrimp dish.

And unlike ordinary works of art, this dish has reached the highest level in terms of vision, taste, touch, etc. It is much better than a single visual art or auditory art.

Lao Wu said proudly:

"Didn't we have internal competitions in the past? Your senior brother won the championship five times in a row, but in a single competition, his Jade Shrimp was defeated by my Longjing Shrimp. I can brag about this record in front of others for the rest of my life."

Although everyone was defeated by Lao Xie in the end, being able to beat Xie Baomin in a single competition is indeed worthy of bragging.

The video was almost over at this point. Lin Xu ate a few more bites of shrimp and said his concluding remarks to the camera with Wu Shouye.

"Brother, thank you for coming to support me. It's still early now, how about we cook another dish?"

Wu Shouye found it very enjoyable to shoot a video with Lin Xu. They didn't compete for the scene or the camera, and they kept talking. This kind of partnership was really comfortable.

Lin Xu put down his chopsticks and said with a smile:

"Okay, I came here today just to learn more about Chef Wu. There are so many famous dishes in Zhejiang cuisine, but the reviews online seem to be average. Hangzhou has even been rated as a food desert..."

Upon hearing this, Lao Wu couldn't help but said:

"It's not just that housing prices have caused trouble in recent years. Housing prices have soared, and rents have also skyrocketed. Small restaurants can't open, and naturally there is no room for survival..."

To evaluate whether a city is a city of gourmet food, it does not depend on high-end catering, but on whether the local food is abundant, whether ordinary people can barely make ends meet with their normal expenses, or whether there are many kinds of food to choose from.

Big cities basically belong to the former, while the latter can now only be found in some third- and fourth-tier small cities.

Lin Xu felt that this topic was a bit heavy, and since he was eager to know the real way of making fish in vinegar at West Lake, he took the initiative and said:

"Among all the delicacies in Hangzhou, the one with the strongest sense of isolation is the West Lake Vinegar Fish. Chef Wu, can we make this dish today?"

Wu Shouye didn't expect Lin Xu to want to eat this dish:

"Don't tell me, you are lucky, you really caught up. In the past two days, there have been a few fish that can be used to make West Lake vinegar fish. Since my brother mentioned it, let's show it to you!"

My luck is indeed quite good... Lin Xu smiled in his heart, after having this baby Dundun, his luck has not been bad.

At the same time, Dundun on the edge of Miyun Reservoir swung his tail and his eyes were full of smiles. What little kitten doesn’t like to be praised by his parents!

When it was happy, the fish float in the water immediately moved and then sank.

Lao Suntou, who was bragging about his fishing skills to the people at the Reservoir Management Bureau, immediately grabbed the fishing rod with both hands and pulled it out. The screaming sound caused by the rapid tightening of the fishing rope made him very excited:

"We caught a fish, a big one!"

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Although I praise it like a flower, I have never eaten top-quality Longjing shrimp because I can't afford it... This chapter has 5200 words. Please subscribe and vote monthly!
Chapter completed!