Lao Suntou smiled and waved his hand:

"You're welcome, we're just here to have fun."

Dundun looked around the crocodile gar, but did not make any move. Instead, he carefully studied the crocodile gar's mouth.

When the management team took the fish away again, Lin Xu picked it up.

I caught two crocodile gars in a row. This little guy has made a great contribution.

Dundun didn't take it seriously. She struggled out of her arms and went to the grass next to her to flutter at the little butterfly.

Around noon, Ren Jie caught a silver carp weighing seven to eight kilograms, but when he saw the fish’s bulging belly and there were obviously fish roes in its belly, he immediately chose to release it.

Fish at this time are in the peak spawning period, so try not to eat them if possible.

"Let's go, let's go back to eat, and we're going to take pictures of Fang Hongyan's store for promotion, so we have to set aside time."

At this moment, several people fishing were very happy after experiencing the joy of the big fish taking the bait. They quickly packed up their things and prepared to go back with the black fish that Lin Xu had caught before.

Several leaders from the administration originally wanted to accompany them to dinner and help with the bill, but they were declined by Old Suntou.

Everyone is not short of money, the original purpose is just to have fun, there is no need to be so polite, and there are outsiders at the dinner table, it is easy for everyone to not let go, so it is better to refuse.

"Old Fang, good wine, good food, and good hospitality... Remember to ask your nephew to issue the invoice. Our administration has invited this meal."

"Good game!"

A group of people got in the car and arrived at Laofang Boutique Restaurant.

When getting off the car, Shen Jiayue turned on the camera and started recording the video title.

Lin Xu waved to the camera:

"I'm here in Miyun today to visit a restaurant... Hey, it's only eleven o'clock, and there are already a lot of customers inside. The business is really good."

After Shen Jiayue specially took a photo of the door of Lao Fang Boutique Restaurant, they all went in together.

As soon as he entered the door, Fang Hongyan greeted him:

"I heard that you actually caught two crocodile gars one after another. This is really amazing... What are you going to do with this snakehead fish, Boss Lin? I'll prepare it right away."

Lin Xu said:

"Cook it in water and leave some to steam for Dundun to eat. He likes to eat black fish."

Dundun, who was lying in Chen Yan's arms, let out a soft cry to express her agreement with this statement.

Fang Hongyan will naturally not refuse:

"Okay, I'll go in and get ready... By the way, it's good to have some eels delivered this morning. Would you like to show your hand, Boss Lin?"

Eel?

Lin Xu is really a bit technical.

He took a look and saw that all of these eels were quite plump and their bodies were constantly twisting in the basin. They looked very attractive at first sight.

Since there are good ingredients, it’s natural to start cooking.

Lin Xu rolled up his sleeves and said:

"The weather is getting hotter and hotter. With these eels, let me teach you how to make a crispy eel. It is the more classic Liangxi crispy eel in Jiangsu cuisine. It is more suitable for you here."

Liangxi crispy eel is a classic Wuxi dish. At that time, the river connecting the canal and Taihu Lake was called Liangxi. Many people used this name to refer to Wuxi, so this dish got its name.

It is not difficult to make crispy eel. Boil the eel, remove the bones and shred the eel, then powder it and fry it in an oil pan. After frying until crispy, pour the juice made from light soy sauce and sugar over the surface of the eel.

When the soup is full, the dish is considered a success.

The preparation of the entire dish is very similar to smoked fish.

It can even be said that this is an eel version of smoked fish.

However, because Wuxi people like to eat sugar, when making soup, you need to add more sugar. Apart from this, it is almost the same as smoked fish in other aspects.

After Lin Xu finished speaking, he began to prepare for production.

Fang Hongyan asked curiously:

"It is said that one hundred and eight dishes can be made with eel in Jiangsu cuisine. Is Liangxi crispy eel among them?"

Lin Xu didn't expect that he knew this, and said with a smile:

"No, Liangxi crispy eel is an eel dish that is independent of the 108 dishes. Even if we look across the country, there is no similar dish."

This is not because the crispy eel is new and innovative. The main reason is that Wuxi cuisine is too sweet, which is unique among Chinese catering. As a representative of Wuxi cuisine, the amount of sugar in Liangxi crispy eel is also a bit excessive.

For some outsiders, this dish with a super high sugar content is somewhat unaccustomed to it.

But Wuxi people love it so much.

In recent years, chefs have deliberately reduced the amount of sugar, resulting in crispy eel becoming more and more widely accepted. Crispy eel can even be seen in some Jiangsu restaurants in the north.

Lin Xu boiled water in a pot, added a spoonful of salt to the water, then poured the eels in and boiled them.

This step is not only to cut off the life of the eel, but also to wash off the mucus on the surface of the eel.

After doing this, he told Fang Hongyan:

"When the water boils, turn off the heat and simmer for three minutes to completely burn off the mucus on the eel's surface."

"Okay."

After Lin Xu finished speaking, he took a piece of young ginger and cut it into thin strips slightly thicker than a hair with a kitchen knife. He cut it into pieces and put it into a small bowl. Sprinkled a little salt in it, sprinkled it with a spoonful of sugar, and sprinkled it with candied sugar.

Pickling method.

Young shredded ginger is used for garnishing the dish. You don’t need to use a lot, but you need to use it because although the crispy eel is delicious, it is easy to get greasy because it contains a lot of sugar, so you need to add some shredded ginger to relieve the greasy taste.

After cutting the ginger into pieces, Lin Xu brought a large bowl and put in a frying spoon of light soy sauce, a frying spoon of Shaoxing rice wine, a little dark soy sauce, a pinch of minced ginger, and an equal amount of soft white sugar.<

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The crispy eel has a distinctive feature of Wuxi cuisine in the production process - no salt is added.

The salt in the dishes comes from light soy sauce, and the amount of light soy sauce should not be too large. Generally, it should not exceed half of the soft white sugar. More will overpower the sweetness.

The amount of rice wine is basically the same as light soy sauce.

For example, the sauce prepared by Lin Xu contains almost 40 grams of light soy sauce, 50 grams of rice wine, and 10 grams of dark soy sauce, while the amount of soft white sugar exceeds 100 grams.

Put all the ingredients into a bowl, stir evenly, stir in the soft sugar, and set aside for later use.

At this time, the eel in the pot has been cooked. Lin Xu took it out with a slotted spoon, poured it into cold water, and used rapid cooling to keep the eel meat firm.

At this moment, there is a layer of white substance hanging on the surface of the eel. This is produced by heating the mucus and needs to be cleaned off.

Then the eel is deboned, the spine and internal organs are torn off, and the eel is turned into long and thin strips.

Get everything ready, take a small basin, put a spoonful of corn starch, a spoonful of low-gluten flour, and a spoonful of glutinous rice flour.

Starch increases crispness, flour increases crispness, and glutinous rice flour increases fragrance. Mix the three powders evenly, put the eel shreds in, and toss them evenly so that the surface of the eel shreds is evenly coated with dry powder.

Heat the oil in a pan. When the oil is 80% hot, put the shredded eel in and fry it.

The shredded eel will curl up irregularly during frying. Don't worry about it at this time. Wait until the surface is completely dry and then carefully flip it a few times with a spoon.

While doing this, Lin Xu said to Fang Hongyan:

"The oil temperature must be high, otherwise the water in the eel meat will explode and it will be as difficult to chew as a wooden stick."

Fang Hongyan listened and watched carefully, wishing he could take a camera to record it.

This is a lesson taught by an Internet guru himself. Telling it about it will make people in the fan base cry with envy.

After frying the shredded eel, take it out, heat the oil pan again, and fry it again to increase the crispiness of the shredded eel and remove excess fat, so that the sauce can be better hung.

Fry again for ten seconds, remove and control oil.

Change a new pot, add half a spoonful of peanut oil to the pot, heat it up and fry the chopped green onion until fragrant, then pour the prepared sauce into it, simmer over low heat until the soup thickens, and pour in some sesame sesame oil.
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Pour the shredded eel in, stir-fry a few times, let the sauce hang on the shredded eel, take it out of the pot and put it on a plate.

According to the pattern of eel rolls, pile them into a pagoda shape on the plate, and finally put candied young ginger shreds on top for decoration.

In this way, a dish of Liangxi crispy eel with red color and rich fragrance is officially completed.

Looking at the attractive-looking dishes, Fang Hongyan asked in a low voice:

"Boss Lin, can I sell this dish in my store?"

"Of course you can. This is what I'm teaching you. There just happen to be more farmers here in Miyun, so it's more convenient for you to buy eels."

Upon hearing this, Fang Hongyan immediately shouted to the waiter outside:

"Publish it among the customer base and we will have new dishes in the store tomorrow."

"What new dish, boss?"

"Lin's crispy eel!"

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Chapter completed!