gourmet chef

Chapter 478 Stir-Fried Mandarin Fish Balls with Broccoli

Li Shizhen, a medical scientist in the Ming Dynasty, called mandarin fish "capybara", which means that its taste is as delicious as puffer fish.In ancient times, people compared mandarin fish meat to dragon meat in the sky, and its flavor is indeed extraordinary.

After Bai Xiaobai read the source of mandarin fish, he continued to scan another main ingredient - broccoli.

The system served is a whole whole broccoli.

The color is emerald green, the flower bulbs are firm, and the flower buds are fine.

Bai Xiaobai touched the buds, they were very firm, which meant that the broccoli was very fresh.

The system electronic tone continues to sound to introduce:
[It is good to have good ingredients. The sources of broccoli are as follows. 】

Broccoli: select organic broccoli from Shandong Province, do not apply any chemical fertilizers, do not use any pesticides, natural organic, natural growth, very healthy and nutritious.

The broccoli that the host saw was freshly picked, less than 10 minutes outside the body.

It was really fresh!
After Bai Xiaobai looked at the source of broccoli in the system, he sighed slightly.

Broccoli is a cruciferous vegetable, native to the Mediterranean region of Europe, and was previously widely used as an ingredient in Western food.

It was not until the Guangxu period in the late Qing Dynasty that broccoli was introduced to China.

Because it is rich in protein, sugar, fat, vitamins and carotene, its nutritional content ranks first among similar vegetables. Broccoli is known as the "crown of vegetables" by nutritionists, and it is said that it can also be used to prevent cancer.

Today, this ingredient is widely used in Chinese cuisine.

Broccoli plants are fragile and prone to caterpillars. Most of the good-looking broccoli sold in the market and supermarkets have been sprayed with pesticides, so it is inevitable that there will be pesticide residues on the broccoli buds.

There is a system for strict testing and checks, so there is no need to worry about this at all for the ingredients provided.

Bai Xiaobai personally likes vegetarian stir-fried broccoli, which is not only simple but also delicious.

As for fried mandarin fish balls with broccoli, it was the first time in his life.

The ingredients are counted and everything is ready.

Bai Xiaobai started to get busy.

The first is cooking mandarin fish.

Prompted by the system.

Bai Xiaobai learned that mandarin fish itself is non-toxic, but the front half of its dorsal fin is hard spines, distributed with 12 dorsal fin spines, 3 anal fin spines and 2 pelvic fin spines.

These parts are distributed with venomous glands. If they are stabbed, there will be severe swelling and pain, fever and chills, so the venomous part must be removed.

With the Qilin Black Spot Knife in hand, Bai Xiaobai killed the mandarin fish first, then disemboweled the fish to take out the internal organs, washed them clean, and cut off the poisonous spines.

The next step is the first key cooking step of cooking 'Fried Mandarin Fish Balls with Broccoli' - making fish balls.

Fishball is not a regular 'ball' shape.

This is a technical term for Chinese cuisine.

There are many Chinese dishes named "fried balls", such as: fried sea bass balls, grouper balls, lobster balls and so on.

In fact, the method is because the traditional method is to engrave knife patterns on the fish pieces. When cooking, under high temperature, the fish pieces are heated and rolled into balls, hence the name.

It’s just that this kind of practice is rare now. Most restaurants and hotels use cut fish cubes, but Chinese cuisine still habitually calls this type of dish “fried balls”.

Bai Xiaobai deboned the mandarin fish with a unicorn black-spot knife, sliced ​​it into fish pieces, and carved knife patterns on the fish pieces.

Put the saury slices into a small stainless steel basin, add seasonings to marinate, and let it stand for later use.

Cut the broccoli buds and stems into small flower buds of almost the same regular size, and wash them with clean water.

Set a skillet on the stovetop and bring water to a boil.

Pour in the chopped broccoli and blanch for 1 minute.

The purpose of blanching is to remove the dirt on the surface of the broccoli, and after blanching, the broccoli will be half-cooked, and after frying, the color will be greener and it will be easier to cook completely.

After blanching, remove the broccoli and drain.

Put a frying pan on the stove top and pour in an appropriate amount of peanut oil.

This step is not to fry the vegetables directly, but to make the sweet-scented osmanthus fish oily.

Only after oiling, the mandarin fish is set, and the fish meat will not fall apart in the next frying process.

After the oil in the pan is hot, pour in the marinated mandarin fish.

In order to avoid destroying the integrity of the fibrous tissue of the fish, Bai Xiaobai didn't use a spatula, but gently turned the pot to make every piece of mandarin fish fully oiled.

Use medium heat to fry the oil until it is half-cooked, drain the oil, and the mandarin fish slices will be oiled.

The oiled mandarin fish slices are in good condition, and the fish meat is slightly rolled up into mandarin fish balls.

Bai Xiaobai leaves a small amount of oil in the frying pan and heats it up, then adds a small amount of minced ginger and scallions to saute until fragrant, and then adds a small amount of rice wine to saute until fragrant.

Add salt, sugar and other seasonings, then add blanched broccoli and oiled osmanthus fish balls.

Turn on the fire.

King Spirit Mine Lang——

The emerald green broccoli and the tender white mandarin fish echo each other under the action of the flame.

The smell of fish and broccoli blend together little by little.

Fragrance splashed and tangled——

Finally, the water starch is hooked into a thin sauce and you're done.

After Bai Xiaobai finished cooking, he turned off the fire.

The cool electronic voice prompted in his mind:

[Host, the beautiful utensils for serving fried mandarin fish balls with broccoli are ready, please check them. 】

Bai Xiaobai habitually opened the gourmet and beautiful utensils counter, and there was an extra tableware inside.

It was a rhombus-shaped white porcelain plate, spotless and very clean.

Bai Xiaobai put the 'Stir-Fried Mandarin Fish Balls with Broccoli' in the pot without any embellishment.

The fifth whole fish feast dish is ready.

Can't wait to pick up the original chopsticks, Bai Xiaobai picked up a piece of mandarin fish ball, put it in his mouth, and chewed it slightly.

The meat is tender without thorns, and it melts in the mouth. It is really delicious.

Another bite of broccoli, crisp and delicious, not oily or greasy, with a faint fish aroma, is also very delicious.

One bite after another, Bai Xiaobai didn't need any rice.

In a blink of an eye, a plate of 'Stir-Fried Mandarin Fish Balls with Broccoli' was gone.

In this dish, Bai Xiaobai did not spare any MSG at all, nor did he have any soy sauce, but this dish is indeed extremely delicious.

Far beyond Bai Xiaobai's cognition.

This definitely comes from the umami taste of the ingredients themselves.

It seems that my cooking skills have improved so much.

Bai Xiaobai is very clear.

The vast majority of Chinese chefs use MSG or chicken essence to enhance the freshness.

Monosodium glutamate and chicken essence are almost indispensable flavoring agents in Chinese cuisine, or it is more accurate to say that they are 'magic agents'.

There is a huge difference between a dish with MSG and without MSG.

Even if the chef's skills are mediocre, as long as the 'magic potion' MSG is used, the dishes will be more than ten times more delicious.

On the contrary, if MSG is not used and ordinary ingredients are used, it is difficult for even a skilled chef to cook amazing food.

This is what Bai Xiaobai has personally experienced before. If MSG is not added to the dishes, it will always lose a little taste and not be delicious enough.

Bai Xiaobai's father opened a shop before his death, and the shop was full of boxes and boxes of MSG.

Monosodium glutamate was discovered by Japanese benzene people. Whether it is harmful or not has been debated in the scientific community.

However, Europeans and Americans never use MSG for seasoning, and Japanese and Koreans rarely use MSG. Only Chinese people like MSG.

Bai Xiaobai now feels that he has the ability to use cooking skills to avoid the use of MSG in cooking, and he can also cook amazing food.

　Thanks to the user Orange Youqing.A reward of 100 book coins!Thank you for your support of this book!

　　
　
(End of this chapter)