Although Su Qingluan's plating decoration is exquisite, it is not very stunning or eye-catching in the context of food carving - but this is the modern era where Su Qingluan lives, when food carving technology is very mature and there is serious internal competition.

In the period of time that Su Qingluan is in, although there are ways to make food more exquisite by arranging the dishes, it is more about changing the position of the food itself to achieve a more pleasing effect.

After all, the so-called "food carving" means using a whole piece of food only as decoration rather than for eating, which is considered a bit of a luxury in many places.

Su Qingluan's skill not only amazed the young chefs standing nearby, but even Xu Yuanwei, who was far away, forgot what he was doing and stared at the knife flying back and forth on the ingredients as Su Qingluan cut.

The food sculpture is completed, mainly presenting the shape of a fish playing with a pearl, and the lifelike peony flower is the "pearl".

Then Su Qingluan chopped ginger and garlic, turned around and put the hot oil into the wok - ever since Su Qingluan, Manager Liang and Xu Yuanwei said that vegetable oil can also be eaten, after a period of improvement and adjustment, Hongfulou now uses both animal oil and vegetable oil.

Unlike yesterday's jam which was already in a puree state, the peach pulp still has relatively distinct particles. It not only needs to be stir-fried, but also takes a little longer time to make the pulp soft and rotten.

Fortunately, peaches themselves are bright red or deep red in color, which is brighter than orange-red compared to those wild fruit jams. This will make the color of the sauce more vivid and eye-catching.

Of course, when adding rice vinegar to the jam later, Su Qingluan was choked and coughed violently again. However, this time, she was not the only one to be knocked down by the rice vinegar. Those who were closer were not spared either. They coughed and sneezed, and their eyes were red, like little rabbits.

Su Qingluan coughed as she explained to them, "Even if the fruit pulp is acidic enough, you still need to add rice vinegar to stimulate the aroma, because vinegar and fruit pulp have two different sour flavors. If it's too sour, add ten ounces of sugar. When you taste the finished product later, you can feel the sourness and sweetness of the taste and slowly explore it yourself."

When she was practicing this squirrel fish dish, she always failed in two places:

One is to cut the fish fillet into pieces. If you are not careful, the fish meat will be too far away from the skin and become hardened together, which will not be tasty and not look good. Or if you use too much force, the fish fillet will be cut into two pieces or the fish meat will fall off.

Another difficulty is the preparation of the sauce at the end, because the condition, type and size of the fish are different each time, resulting in the required sweet and sour ratio to be explored according to the specific situation.

What's more, there was no tomato sauce in this era. Although there were many fruit substitutes available, this also meant that the raw materials that could be used as sauces varied more, and therefore there were more uncertain and uncontrollable factors.

Therefore, there is one more variable that chefs need to control, and naturally the difficulty increases with each preparation.

Su Qingluan looked around at the young chefs who were pecking at rice and complained in her heart: They all look so energetic now, but when they get to cook this dish, they will be so frustrated that they will cry.

But which chef didn’t learn and practice hard bit by bit and work his way up?

Su Qingluan thought about it, poured the sauce into the container next to her for later use, and then wanted to wash the pot.

At this time, the young chefs who were watching were almost like little fans. When they saw Su Qingluan wanted to wash the pot, someone immediately ran over to do it for her, which made Manager Liang tease her again: "Looks like someone is already helping out for free. If this continues, our Chef Xu's position will be in jeopardy."

Su Qingluan and Xu Yuanwei were calm and collected, but they made a scene with the young chef who came to help them.

Shopkeeper Liang asked curiously, "Qingluan, you really are so calm and composed?" In fact, he also knew that Su Qingluan was not a person who would take things personally, so he was confident in making some harmless jokes.

But Su Qingluan is indeed a rare type of person... In short, she is very... broad-minded...

Shopkeeper Liang thought about it and finally didn't use a more appropriate adjective like "stupid", but Su Qingluan accidentally saw through the truth behind the smile of this chubby uncle.

Su Qingluan twitched her lips: I want to thank your ancestors for thinking so highly of me.

Someone said to wash the pot, Su Qingluan freed her hands and turned to deal with the fish.

Just like yesterday, Su Qingluan first coated the chopped fish meat and "fish neck" with water starch and dry starch, and then did the same with the fish meat.

At this time, the young chef who went to wash the pot also came back. Seeing that Su Qingluan had already started the next step, he couldn't help but jog anxiously.

Su Qingluan smiled and said, "Don't worry, I'll just wait a moment. Besides, this step is what I mentioned before when making 'Pot-fried Pork'. It's just a matter of coating it with starch. It's basically the same."

Xu Yuanwei, who was standing next to him, said disdainfully, "You're so impatient! You didn't even bother adding some water to the pot. If the pot leaks, you'll have to deduct several months' wages!"

He said he disliked it, but he still added a ladle of water to the pot and turned the young chef's head back: "Look, this dish is enough for you to learn!"

Having said that, he stopped fiddling with the tendons and just stood over to watch.

Su Qingluan smiled at Xu Yuanwei, who snorted coldly and turned his head away, looking very disgusted.

Su Qingluan knew that the uncle was very concerned about his reputation, so she stopped talking and continued to wrap the food with starch.

Someone saw Su Qingluan using water starch as the base for hanging the starch and asked, "Can't we use egg liquid or water?"

Su Qingluan smiled and said, "That's a good question. I've tried other materials, but none of them can make the water starch stick as much or as thick as the dry starch."

Su Qingluan gently patted the fish meat coated with dry starch, saying as she patted: "By patting off the excess dry starch, you can see clearly how much is stuck to the fish meat. It will prevent the outer shell from falling off and exposing the fish meat when it is put into the pot, and it will also prevent the fish meat from becoming clumped together. Make sure the starch is evenly coated on the fish meat after patting it off."

As she spoke, Su Qingluan poured out the water in the pot, waited until the water dried up, then poured in soybean oil. While watching the oil temperature, she evenly coated the fish head and "fish neck" with water starch and a layer of dry starch.

"The fish head should be thinner in starch, just enough to ensure it's fried until golden brown," Su Qingluan pointed. "Fish heads are full of bones, so it's hard to get them coated with starch. Plus, if you add too much starch, you can't see the shape of the fish head, and it won't look good."