gourmet chef

Chapter 327 Water shield and shad

After autumn, the position of direct sunlight gradually moves southward to the Tropic of Capricornus.

The time of daylight is also relatively delayed.

Early the next morning.

The sky in Jianghai is still only dimly lit.

When Bai Xiaobai was still sleeping soundly with his head covered, he was holding the quilt with his hands and his legs were also holding the quilt, as if he was rubbing his sister tightly, his posture was very ecstasy.

It's exactly six o'clock.

A cool electronic voice sounded in Bai Xiaobai's mind.

[Ding dong—the early bird of the host gets the worm, stop being a pig, the new product upgrade is complete. 】

Bai Xiaobai originally planned to continue being a pig, but when he heard that the new product had been upgraded, he squinted his eyes, turned over, and jumped up.

The new product in my mind has been upgraded silently.

It’s really rare and a little unscientific to upgrade B-level difficulty food so quickly. I always feel that it’s not that simple.

Bai Xiaobai yawned, rubbed his eyes, and asked, "System, what's the new product this time?"

Cool electronic audio report:
[Host, the new delicacy is steamed shad with water shield, which has been upgraded, and all the ingredients needed have been prepared, and the host can do related cooking work. 】

Water shield!shad!
When Bai Xiaobai heard this dish, his head was a little confused.

He has heard of water shield and shad before, but he has never been in contact with these two ingredients before, let alone cooked them, so he has no idea.

Fortunately, he already knows how to make new products.

Bai Xiaobai got up, put on a long-sleeved white shirt, and went back to the bathroom to wash up.

After doing his personal hygiene, he hurried down to the first floor and couldn't wait to enter the glass kitchen.

All the ingredients needed for the new product have appeared.

A rectangular glass jar with a length of about one meter and a height and width of half a meter appeared next to the exclusive cabinet for gourmet and beautiful utensils.

The glass tank is filled with more than half of the tank's water, and a few oxygen spray nozzles are inserted in it, continuously spitting air bubbles, injecting oxygen into the water, and there is an oblong fish in the tank.

This is shad.

Shad is a fish that can survive in fresh and salt water, and it is also a migratory fish that goes upstream to spawn. Because it enters the river from the sea at the beginning of summer every year, it does not appear at other times, so it means 'time', because it belongs to fish Class, the ancients added the word "fish" next to it to become "shackle".

Shad is known as a treasure in the south of the Yangtze River. It was a tribute to the imperial court in ancient times. It is a rare and valuable fish in China. It is extremely rich in nutrition, plump in meat, and fresh in taste.

Since the Six Dynasties in ancient times, due to the strong admiration of the upper-class scholars and literati, shad, puffer fish and saury are as famous as "three delicacies of the Yangtze River".

The puffer fish in the delicacies of the Yangtze River is poisonous. As early as 1990, the Chinese health authority issued the "Aquatic Products Sanitation Management Measures" to prohibit the puffer fish from entering the market.

Due to river sewage pollution, the output of saury has dropped sharply in recent years, and this kind of food is rarely seen.

The shad is the worst among the three delicacies of the Yangtze River, because it is a migratory fish that spawns upstream. Since the construction of a utilitarian dam on the Yangtze River, shad cannot go upstream to spawn, and almost simultaneously The 'water giant panda' and the baiji dolphin became extinct in the wild.

All the shads seen in the Chinese market today are farmed or imported from the United States.

Bai Xiaobai also saw this ingredient for the first time in his life.

The gill rakers of shad fish are fine and dense, the scales are large and thin, and there are fine lines on them. The back and head of the shad are densely gray-black, with a slight blue-green luster on the upper side, silvery white on the lower side and abdomen, and off-white on the pelvic and anal fins. , margin of caudal fin and base of dorsal fin pale black.

This fish swims in the water, sparking a burst of sparkling bright silver. It swims very fast and is very lively. It looks like a very fresh food.

I didn't expect the system to provide live ingredients this time.

Therefore, killing live fish is the first big challenge.

Shad is special, its scales are different from other common freshwater fish, and they are edible, so Bai Xiaobai does not need to scrape out the scales.

Therefore, it is necessary to ensure that the method of handling live fish must be crisp and neat. If there is a little muddy water, the shad jumps, the fish scales on the body collapse, and there are wounds, the fish will be greatly reduced in terms of quality and taste.

Fortunately, Bai Xiaobai was born in a traditional cooking family. He has been around his father since he was a child. He already knows how to kill live fish. Although he has opened a restaurant in the past few years, he rarely cooks fish dishes.

However, during festivals and festivals, he also kills fish by himself, so Bai Xiaobai's technique is quite proficient.

There was a fishing net next to the glass tank, Bai Xiaobai scooped up the shad, caught it in the net, and quickly knocked the fish unconscious with the back of a knife.

This knocking is very particular about strength, too hard, the head of the fish will bleed profusely, and the fish blood will silt up the fish meat, which is difficult to remove, and the appearance of the fish will also be damaged.

If the strength is not enough and the fish does not faint, it must be repeated. At this time, the fish will resist. During the jumping, the fish will tighten and shrink, becoming stiff and hard, which will directly affect the final taste of the fish.

Bai Xiaobai's knocking force was quite precise. After the fish fainted, he picked up the kitchen knife and cut open the belly neatly, took out the internal organs, removed the gills and fins.

Bai Xiaobai is not a bitch, nor is he a vegetarian. Human beings hunt other animals for food for their own needs. This is a tradition that has been passed down for thousands of years.

If you think killing live fish is cruel, then killing pigs, chickens, cattle and sheep is even more cruel. Then it is impossible to have delicious food on the table.

In the face of these animals who sacrificed for human nutrition, all Bai Xiaobai can do is to be grateful, cook them into delicious delicacies, and let customers fall in love with these delicacies, eat them all, and never waste them.

The anchovies dish this time is the same.

With a feeling of gratitude, Bai Xiaobai cleaned up the live fish and carefully washed away the blood.

Put the pre-cooked whole fish on the chopping board.

Bai Xiaobai checked another main ingredient - water shield.

Water shield is a precious aquatic vegetable that grows for many years. It is mainly produced in Zhejiang Province, Jiangsu Province, and Hubei Province in China where lakes are widely distributed. This vegetable is a bit like a lotus leaf floating on the water. Bai Xiaobai has heard it before. I have seen pictures before, but I have never seen the real thing with my own eyes, let alone eaten it.

It is said that water shield itself has no taste, but its taste is round, delicious and smooth.

So generally speaking, it is more suitable for cooking soup.

And this time the new product is used to steam shad, which is quite creative, and I don’t know what kind of wonderful taste experience it can burst out.

Bai Xiaobai, who was full of anticipation for the new product, walked into the ingredients shelf, put the water shield provided by the system in a small stainless steel basin, put it under the faucet, and cleaned it carefully.

The appearance of these water shields is quite high-grade, with tender shoots with curly leaves, green and verdant. Pick up a tender shoot at random, and it will be broken with a light pinch. It can be seen that the texture is extremely crisp and tender.

After the shad pretreatment is completed, the water shield is also cleaned.

Bai Xiaobai began to roll up his long sleeves, and began to show off his skills, formally cooking new products.

(End of this chapter)