gourmet chef

Chapter 470 Whole Fish Feast Dishes ([-])
Drinking such a bowl of first-class fish head tofu soup in winter will supplement both nutrition and calories, and the same will not fall.

Bai Xiaobai instantly felt satisfied and enjoyed it too much.

After cooking the second whole fish feast, Bai Xiaobai continued to make the third dish - squirrel carp.

Squirrel fish is a famous delicacy in China, and it is also a classic representative delicacy of Jiangsu cuisine, which is one of the eight major cuisines in China. Later, it gradually spread throughout China.

The name squirrel fish has a long history. As early as the Qing Dynasty, there is a record about "squirrel fish" in "Diao Ding Ji": "Take seasonal fish, remove the belly bone, drag the egg yolk, fry the yellow, and make squirrel style. Oil, soy sauce burn".

The 'squirrel' in the name is said to be because the fish is shaped like a squirrel's tail after the delicacy is formed.

Just to be honest, Bai Xiaobai's father knows how to make this delicacy. He grew up eating it, and felt that this dish didn't look like a squirrel's tail at all, but a pine cone.

In fact, it is more suitable to call pinecone fish.

The delicacy of squirrel fish is widely spread in China, and the recipes are similar in different places.

Bai Xiaobai also learned the cooking skills of this dish from his father when he was young.

Generally, the scales and viscera of the carp are removed, and after cleaning, a knife is stabbed along the spine from the tail, the fish fillet is cut into two pieces, and then the fish is sliced ​​with a wheat spike knife, hung with paste or dry starch, and deep-fried. , and then topped with special burning sauce.

Naturally, it varies according to the fish used.

Squirrel fish can be specifically divided into squirrel crucian carp, squirrel carp, squirrel mandarin fish...

And the "Jianghehuhai" whole fish banquet dishes use carp.

The confident Bai Xiaobai picked up the fishing net and picked up the carp from the glass tank.

The live carp provided by the system is plump and thick, with golden scales and red tail, and a long body.

Each of the golden scales is extremely shiny, matching with the red fin tip and fish tail, yellow and red, it is extremely eye-catching, and it is almost unbearable to look sideways.

Bai Xiaobai has never seen such a carp with the best appearance.

At first glance, it doesn't look like the kind of artificially raised carp bought in the vegetable market.

Bai Xiaobai, who is familiar with ingredients from all over the world, immediately had a bold guess in his mind.

"System, is this the Yellow River carp?"

The cool electronic voice replied;
[The host guessed right, it was the wild carp from the Yellow River. 】

It really is this ingredient.

Bai Xiaobai was slightly startled again.

Yellow River carp, Songjiang perch, Xingkai Lake fish, and Songhua River salmon are collectively known as the four famous fish in China.

In China, there have been sayings since ancient times that "if it eats fish, it must be the carp of the river", "the Luo carp and the bream are as expensive as cattle and sheep".

'Yellow River carp' has always been the top grade of food, and it is also one of the fish ingredients used by the royal family in the past dynasties.

Bai Juyi, a famous poet in the Tang Dynasty, liked to eat Yellow River carp and called it "dragon fish".

The cool electronic voice continued to broadcast the report:

[However, the system chooses not ordinary Yellow River carp, but a specially selected Yellow River carp that leaps over the Dragon Gate. 】

The Yellow River carp leaping over Longmen? ? ? ?
Bai Xiaobai was stunned.

Do you want to be so exaggerated? ? ?
Bai Xiaobai had heard of the story of the carp jumping over the dragon's gate, but it was all a legend, and it didn't exist in reality.

After the electronic tone is finished, the system presents a word explanation:
Yellow River carp: The system strictly selects wild Yellow River carp from the Yellow River section of Shaanxi.

These wild Yellow River carps will travel upstream and eventually reach Hukou Waterfall.

'Hukou Waterfall' is a dragon gate in the Yellow River section. Only the yellow river carps that are strong-willed and rely on their own strength to cross the Hukou Waterfall and reach the upper reaches of the Yellow River will be used as food materials selected by the system.

This kind of Yellow River carp that leaps over Longmen has a fuller body, thicker meat, tender and delicious, and it is the best food of choice.

Bai Xiaobai "..."

The Yellow River is very long and flows through many provinces in China. There are carps in every province. These carps that grow up in the Yellow River are collectively called Yellow River carps.

However, the Yellow River carp is divided according to the province, specifically there are Shaanxi Yellow River carp, Ningxia Yellow River carp, Henan Yellow River carp, Shandong Yellow River carp, and Shanxi Tianqiao Yellow River carp.

These five species of Yellow River carps are so famous that they are listed as the "Five Famous Carps" in the main stream of the Yellow River.

Among the five famous carps, the Shaanxi Yellow River carp is the most famous. The Yellow River in Shaanxi belongs to the middle and upper reaches, with relatively little pollution. It is reasonable for the Yellow River carp to be of good quality.

The system uses Shaanxi Yellow River carp, and Bai Xiaobai doesn't think there's anything wrong with it, but it's a bit nonsense to fly over the Hukou Waterfall.

It's not that Bai Xiaobai doubts the system.

It's just that Hukou Waterfall is the second largest waterfall in China. In Shaanxi, the Yellow River rushes here from the upper reaches, forming a powerful water injection.

The river water of 1200 cubic meters per second pours down from the cliff more than 20 meters high, forming the spirit of "thousands of miles of Yellow River harvested in one pot".

Because of the steep rock walls on both sides of the waterfall, the water flow is rapid.

It is as difficult for the little carp to avoid the strong water speed pressure and cross the Hukou Waterfall.

Of course, it cannot be ruled out that a very few Yellow River carps with abnormal talents can cross the Hukou Waterfall.

It's just that the probability is too small.

If the Yellow River carp provided by the system really crossed the Hukou Waterfall, then it is not a cow or a cat, but a Ben.

It was impossible to slip away.

I don't know what it's like to have a carp crossing the Hukou Waterfall?
After Bai Xiaobai read the system's words, he was confused and thought about it.

Gathering his thoughts, he began to formally clean up the carp.

First knock the carp unconscious with the back of the Qilin black spot knife, then disembowel the carp, dig out the internal organs, and scrape off the scales.

Wash the fish meat, cut off the fish head, and then use a knife to cut the fish into two pieces from the middle of the back, so that the tail of the fish belly is connected, so that it can be done in one go when frying, and it is more beautiful.

Slice and clean the main fish bones and thorns. Use the wheat ear knife method, also known as the knife-changing method, to cut obliquely on the fish meat, so that the fish meat noodles form a cross-shaped diamond grid.

Generally, squirrel fish do this step, and the next step is to hang up.

Different regions make squirrel fish, and the materials for hanging paste are different.

In some areas, egg yolk is added to the paste, and in some pastes, fried powder is directly used.

The systematic method is to directly and evenly coat dry starch.

Bai Xiaobai put the processed fish meat on a plate and sprinkled dry starch evenly.

The amount of dry starch is very important. First, it should not be too much, and second, it should be evenly served, so that the fried squirrel fish will be both beautiful and delicious.

After the fish was wrapped in dry starch, Bai Xiaobai put a pot on the stove and poured half a pot of peanut oil into it.

When the oil temperature is five minutes hot, take the fish tail and fry it in the pan.

sizzle-

The fish was fried and baptized, and the snow-white surface gradually became crispy and golden, with a tangy aroma that penetrated into Bai Xiaobai's nose.

After frying until golden brown, remove the fish and drain the oil.

It's just pre-fried.

Although the fish at this time is cooked, it is not crispy enough.

It must be re-fried once.

Re-frying requires a high oil temperature. Bai Xiaobai raised the oil temperature in the pot to [-]% hot, and continued frying the fish once the pot was steaming.

The fried fish is golden and crispy, with small fish strips all over the surface, just like short French fries.

The tangy aroma of fried fish made Bai Xiaobai's stomach pounding with hunger.

Look at the time and it's almost noon.

Bai Xiaobai speeded up and started making the most important sauce for squirrel carp.

(End of this chapter)