Chapter 2004 (2/2)

Yuan Zhou picked up chopsticks and put a small piece of thick back meat into his mouth to taste slowly.

”The pickling time is still relatively accurate, but it can be properly reduced by one or two minutes when steaming. The fish will be more fresh and tender. You boil the ingredients before, and the fish is soaked with hot oil. It is already a little cooked. Moreover, when you choose perilla, the effect closer to the root will be better.” Yuan Zhou spoke directly.

”Thank you, master.” Cao Zhishu stood silently and digested what Yuan Zhou said.

They are all small details, but sometimes small details can be fatal to a dish.

No matter in the cooking notes or quiz, everyone's feelings are very unified. This master is really right!

The disciples are actually very fast. The second one is Zhang Longquan of Guangdong cuisine. Coincidentally, he also makes home-made salted fish and eggplant pot.

Before, because of the problem of salted fish, Zhang Longquan also asked Yuan Zhou for instructions. He used his own salted fish.

Yes, I also brought some salted fish to dry on me. I'm really a cook. There's nothing wrong with taking ingredients when I go out.

Salted fish and eggplant pot belongs to the family cuisine of Guangdong cuisine. In fact, the simpler the dish, the more skills it needs. This should be the reason why Cao Zhishu and Zhang Longquan choose family dishes instead of making big dishes at all. It is not only because it takes a short time, but also the place that can best reflect their problems.

At first, I was very nervous, but I was lucky to expose my shortcomings to my master. Only in this way can there be room for improvement. Cao Zhishu, Zhang Longquan and a number of registered disciples are all understanding people.

”Master, this is salted fish eggplant pot. Please taste it.” Zhang Longquan carefully opened the lid of the casserole and said.

”Zizizizizizizizizizizizizizizizizizizizizizizizizizizizizizizizizizizizizizizizizizizizizizizizizizizizizizizi”

The lid has been opened. There are still bubbles in it. It seems to be still open.

Zhang Longquan wanted to use casserole to make this dish, making the taste of salted fish and eggplant more salty, waxy and delicious.

”The fire is well controlled.” Yuan Zhou looked at the eggplant strips and said.

”Hey, hey, hey, I learned a little trick from the master from my notes. I was still poor before.” Zhang Longquan felt his head and was very honest.

Although Zhang long is about the same age as Li Youcai, he has been devoted to studying cooking and is a little simple in dealing with people and things.

At this time, looking at Yuanzhou, like the starving chicks, I hope Yuanzhou will give some suggestions.

Yuan Zhou won't let him down either. He picked up his chopsticks and took a bite before saying, ”did you use rock salt when you pickled salted fish?”

”Master, did you eat it?” Zhang Longquan stared and said, this tongue is too exaggerated.

What tongue is this?

”You can try sea salt next time, but it's not refined sea salt, but crude sea salt. I believe it will be better.” Yuanzhou said directly.

”OK, master.” Zhang Longquan took a small notebook from his body and began to record.

……