Chapter 813 Now that the atmosphere is here, let’s post a trailer for “State Banquet”! [Please subscribe]

Author: Greedy Kitten

Chapter 813 Now that the atmosphere is here, let’s post a trailer for “State Banquet”! [Please subscribe]

"Oh, these fish scales are so hard!"

According to the traditional method of killing fish, the fish scales can be scraped off directly with the back of a knife. However, this fish was so big that Lin Xu could not scrape it off with the back of the knife.

Uncle Gao said:

"You can't scrape this kind of fish. You have to push it. Hold the handle of the knife with one hand, press the knife surface with the other hand, and push forward with the edge of the knife head, and the scales will come off."

In fact, there is an electric brush in the kitchen for scraping fish scales, but when the thing is turned on, the fish scales fly everywhere, so forget it.

After all, Lin Xu was planning to cook at least two dishes for the scales of this fish. If they all flew out, how would he be able to cook them?

The scales of the fish were very big. Xie Baomin pinched them and looked at them:

"If these scales are fried directly, they may not be fully fried. Junior brother can steam them first and then fry them after they are steamed."

Generally, fish scales can be fried through, mainly because they are thin and can be fried through easily. However, if they are too thick, it will be difficult to fry through. You need to dip them in warm oil and fry them until they are soft, then increase the oil temperature.

This frying method is not suitable for battering, and it is difficult to control the time, so the best way is to steam it first, and while steaming, you can also make the frozen fish scales without any delay.

Lin Xu agreed:

"Okay senior brother, I will try it later."

After scraping the fish scales, Lin Xu patiently put them into a basin. Zhu Yong, who was standing next to him, immediately took them aside, sprinkled them with salt, put on anti-cut kitchen gloves and scrubbed them carefully.

This kind of old scales is as sharp as a knife, but you can't wash it directly with your hands, otherwise you will be cut.

After scrubbing with salt, the scales were much cleaner, and the mucus and some dirt on them were washed away. Zhu Yong was worried and scrubbed again with white vinegar and starch.

The thoroughly washed scales are white and somewhat transparent, much cleaner than the dirty appearance before.

Spread the scales into a deeper steaming plate, add purified water, some salt, a few slices of ginger, a few pieces of green onion, and pour some rice wine on top.

After preparation, put it in the steaming cabinet for steaming.

There are crystal elbows in the store, and everyone knows that jelly-based dishes look clear when steamed, but they look much turbid when boiled.

On the other side, after scraping the fish scales, Lin Xu pulled out the fish's gills.

It was said to be picking, but it was actually torn off with force.

Then the fish was disemboweled, including the head.

Pull out the internal organs. Be careful not to puncture the gall, otherwise the whole fish will be ruined.

Clean the black membrane in the belly of the fish, then remove the fish head, cut open the chin, remove the fish teeth and the black membrane in the mouth, finally separate the head and carefully dig out the fish brain flowers.

The fish is big and there are many brains. If you dig them all out, it will fill up to half a bowl.

When Shen Jiayue saw this scene, she couldn't help but want to show off her cooking skills and make steamed eggs with pig brains. After all, she had made pig brains many times and was quite good at it.

Clean the fish head, cut the thick part of the fish with a knife, and then marinate it with onions, ginger and various condiments.

After processing the fish head, start playing with the fish body.

Use a kitchen knife to cut from the tail of the fish, slice off the fish meat on both sides against the body, and then remove the ribs of the fish.

Lin Xu originally planned to use the backbone and ribs of the fish to make soup, but Uncle Gao said:

"Chop these fish bones and make dry-fried fish steaks. The meat close to the bones is the most delicious, and fish meat is no exception. It would be a waste to make other fish steaks and ribs with such a large size."

"Okay Master."

Lin Xu agreed, and with a kitchen knife, he chopped the fish fillets and bones into sections, marinated them in a basin, and then fried them after they were marinated thoroughly.

Next it’s time to process the fish.

The three masters and apprentices were very busy slicing the fish into slices, cutting into sections when it was time to cut it, and scraping the fish paste into paste when it was time to do so.

Once all the fish has been processed, start cooking.

Put the lard in the casserole, place whole garlic ginger slices and green onions underneath, then place the sliced ​​fish, top with light soy sauce and jelly sauce, put it on the stove and start simmering.

Then make braised fish belly, raw fish balls, spicy fish segments, boiled fish fillets and other dishes.

While Lin Xu was cooking, Xie Baomin put half of the fish head into a large pot and fried it, then simmered it with sauce. At the same time, Ji Minghui from the pastry department made some scallion pancakes, and put them into the fish soup later.

It has become a fish head puff pastry that people in Beijing will never forget.

At six o'clock in the afternoon, in the banquet hall upstairs, dishes made of fat-headed fish were served on the table.

For a 70-pound big fish, more than 20 dishes were cooked, many of which were served in pots, and the portions were generous.

Lao Suntou specially brought a jar of old wine that he had collected for many years from home, intending to celebrate this memorable day with his fishing friends.

It has been several years since he retired, and he has never been so happy as he is today.

He poured wine for everyone, looked at Lin Xu and asked:

"Have you eaten it for Dundun? This fish has its merits."

"I steamed a piece of fish tail meat with egg yolk and ate it very happily."

Upon hearing this, Lao Suntou felt relieved. He held the wine glass and said with a smile:

"Come, come, let's all drink together. With such a good table of food, I won't go home until I'm drunk today!"

Almost all the dishes on the table were cooked by Lin Xu, which made everyone salivate with anticipation. After the meal started, everyone stretched out their chopsticks and started tasting the dishes on the table.

Shen Jiayue held a glass of kvass and pretended to clink the glasses with Geng Lele, drinking heavily, which aroused Chen Yan's contempt.

However, Chen Yan cannot drink alcohol now that she is pregnant, so she can only drink pumpkin soup.

Everyone ate the food on the table and talked about Lin Xu's recent program on the topic of fishing.

"Boss Lin, what are you filming recently? It seems you have been busy for a while, right?"

"That's right, I saw someone broke the news in the topic, and the noise was like a state banquet."

"State banquet? Aren't they all pre-made dishes? I saw someone on the Internet saying that it is not difficult at all to prepare all state banquet dishes, and even high-end chefs don't bother to make them."

"This is pure nonsense. No matter which country's state banquet it is, it is related to the country's face. The so-called disdain to do it, does it mean that you are not qualified to do it?"

"..."

Everyone was having a good chat, but when it came to the state banquet, Uncle Gao became unhappy.

He took a sip of soup and said:

"This time we are filming a documentary about the state banquet. When it is broadcast, you will be able to see the first banquet of the founding of the People's Republic of China to the recent state banquet of the Winter Olympics, and a series of top-notch major state and diplomatic activities.

For banquets, I don’t know if high-end chefs disdain to cook state banquets. Anyway, at every state banquet, some famous chefs from all over the country actively find ways to join the kitchen working group, and even do not hesitate to give gifts through connections..."

Many people participated once and then used the name of state banquet chef to deceive others.

If the state banquet was really attended by a low-level chef, then why was he pretending?

Uncle Gao has worked in the field of cooking all his life and participated in countless state banquets. If someone makes fun of his personal emotional life, he doesn't care, and he even takes the initiative to laugh at himself.

But if you want to question the work he loves and the countless state banquets he has participated in, he will not tolerate it at all.

The fishing guys eating around were very excited when they heard this:

"Here I go, is it really a documentary about the state banquet? You guessed it right!"

"Haha, when will it be broadcast? I will watch it on time even if I lose my job."

"Me too. Me too. I just want to see the faces of those who say that the state banquet is a pre-made dish. If they are not good enough, they say they are not good enough. And they don't bother to participate. How big of a face do they dare to say such things?"

"I have to tell my friends quickly, they are all guessing about this."

Everyone stopped caring about eating and took out their mobile phones to share with their friends. Some even posted it to the topic of Lin Kee Food.

Such a lively event naturally has to be shared with fans.

Zeng Xiaoqi originally wanted to wait until the filming was over before promoting it, but she didn't expect that Uncle Gao would actually say it now. She looked at Chen Yan and said helplessly:

"Okay, I'll go back and work overtime after I finish eating."

This thing should be very popular on the Internet very soon, so we should take advantage of this opportunity to edit a trailer quickly, and then wait for the official release to be fully publicized.

When the filming first started, the person in charge of contacting CCTV in the company gave many warnings, fearing that the CCTV people would reveal the program.

In the end, I didn’t expect that there was no problem with CCTV. Instead, it was Uncle Gao who revealed the matter first.

Chen Yan previously wanted to pretend to be an insider and reveal the matter bit by bit, and then reveal it after the filming was completed, but she didn't expect that Uncle Gao didn't give her this chance.

But it’s good to warm it up in advance so that it doesn’t become popular when it’s scheduled to be aired later.

She said to Zeng Xiaoqi:

"When editing the trailer, remember to inform Director Luo and the people at CCTV to communicate first. When the trailer is ready, let everyone post it to raise the topic. Starting tomorrow, I will start to reveal some behind-the-scenes footage from the set.

, constantly stimulating the emotions of netizens.”

Originally, I wanted to finish the filming honestly, and then warm up and hype step by step.

But now that it's become a hot topic, let's just come. Anyway, these state banquets have been held, and there is information available for checking, so there is no need to worry about it being revealed by Reuters.
To be continued...