gourmet chef

Chapter 480 Catfish Noodle Soup

Although there was already a huge crowd at the entrance of the store, it was still early, and Bai Xiaobai didn't plan to open immediately.

He returned to the glass kitchen, rolled up his sleeves, and began to count the ingredients.

The last dish of Quan Yu Ban Cuisine is catfish noodle soup, which Bai Xiaobai plans to learn right away.

The main ingredient used in this dish is catfish.

As far as catfish is concerned, its reputation in China is not very good.

Catfish, also known as bearded catfish, pond horn fish, wild fish grow slowly and are generally small in size. This kind of fish has high nutritional value, good taste, low water quality requirements, and low artificial breeding cost.

Huaxia generally believes that catfish like to dig into mud and all kinds of garbage, so the fish body is relatively dirty and has a relatively heavy earthy smell, which is difficult to get rid of.

Another alias of catfish is pond fish, because this kind of fish has tenacious vitality and is a fish lice in fish ponds.

Their staple food is not only small fish and shrimp, but also has a strong taste, and they are fond of blood, viscera, decayed matter, feces, etc. It is said that pond fish can sometimes be found in cesspit.

Because of its bad reputation, it is not popular in vegetable markets and large supermarkets in the city, and catfish is rarely seen as an ingredient.

Bai Xiaobai was in the countryside when he was a child. At the end of every year, when the fish ponds in the village were released for fishing, he could see catfish.

Elderly people in the village don't eat this kind of fish either, and they usually sell it cheaply.

Bai Xiaobai had eaten this kind of fish when he was a child, and his impression was that it had a strong earthy smell, but the meat of the fish was very tender, and the soup was very sweet.

After more than ten years of absence, Bai Xiaobai came into contact with catfish again.

The catfish provided by the system is not big, only as thick as Bai Xiaobai's forearm.

The body of the fish is grayish brown, the head is slightly flat, and there are 4 beards on the mouth, the top is long and the bottom is short. The body of the fish seems to be very slippery with mucus.

In Bai Xiaobai's impression, catfish like to eat rot and like to drill mud, so they usually have a strong smell of rot and earth.

But the catfish provided by the system does not have a fishy smell at all, but does not have the slightest rotten smell, which is very special.

The cool electronic voice sounded, introducing the source of catfish as always.

[It is good to have good ingredients. The source of catfish is as follows:]

After the electronic tone is finished, the system displays the words:

Catfish: Soil catfish fry are raised in the system's own swimming pool.

The running water in the swimming pool is drained from high mountain springs and is in a dynamic balance. The bottom of the swimming pool is cleaned every three days to keep the water clean and free from any pollution.

In the young stage of catfish fry, a special safe nutrient solution is supplied daily.

After the catfish become adults, feed fresh small fish and shrimp.

During this period, the water quality of the lake should be kept clean and pollution-free.

Before the catfish can be officially supplied as food, the health index of the fish must be tested. Only the catfish that is qualified in all the indexes will eventually become the food of the host.

It is not too clean to breed catfish with the alpine spring water drained from the swimming pool, no wonder there is no rotten smell.

This kind of catfish is comparable to offerings, so you can eat it with confidence.

After Bai Xiaobai read the system's current words, he didn't have to worry about the quality of the catfish at all.

After finally catching the fish, Bai Xiaobai put it on the cutting board, then picked up the Qilin Black Spot Knife, and quickly solved it.

Catfish is very different from ordinary fish. This fish is fishier than ordinary fish.

Even if the source of catfish provided by the system is awesome, the fishy smell is still heavy.

The key to catfish cooking is to remove the fishy smell.

The skin of catfish is smooth with a lot of mucus, which is also one of the sources of fishy smell and must be removed.

The method of removing mucus is relatively simple. Blend starch with warm water to make water starch.

Put the catfish ingredients into it, and carefully wash the fish body with warm water starch.

This step cannot be sloppy, it must be careful and careful, and every part of the fish body must be scrubbed clean without any omissions.

Bai Xiaobai changed two pots of warm water and starch in succession, and finally scrubbed the fish thoroughly.

After scrubbing the catfish, the body of the fish is smooth and not sticky, and is full of luster.

In this way, the mucus on the catfish is removed.

With the Qilin Black Spot knife in his hand, Bai Xiaobai quickly cut open the fish's abdomen and removed the internal organs.

The gills of the catfish must be completely removed, and the congestion in the body cavity must be completely removed. In addition, the black membrane and fat in the body cavity of the catfish must also be removed one by one.

These substances are all fishy, ​​and if they are not removed thoroughly, they will affect the taste and appetite.

shhhhhh-

Bai Xiaobai's knife skills are superb, and his speed is extremely fast.

After all steps are completed, the fish body is washed, and the catfish ingredients are ready.

Put the catfish on the chopping board, and after carefully cutting into large pieces, Bai Xiaobai put the catfish meat into a small stainless steel basin, added finely shredded ginger and mixed well.

Catfish noodle soup, as the name suggests, is to use catfish to make soup, and use catfish soup as the soup base for noodles.

Therefore, boiling catfish soup is a crucial step and one of the keys to the success of this dish.

The black technology casserole provided by Baixiaobai on the stovetop.

This casserole is not the same as the green casserole that makes Supreme Beef Noodles.

Its color is purple, somewhat similar to purple sand, but not exactly the same, and the surface seems to have a golden luster, which is very eye-catching.

The cool electronic voice introduced in his mind:
[The red casserole seen by the host is a special cooking utensil made by the system, it does not belong to purple sand, and its production is very special. 】

very special?

With doubts, Bai Xiaobai continued to read the words displayed by the system:

Casserole: The system carefully selects the top clay in the Huaxia Xiaohengshan area.

These clay red muds are mainly silty clays in the upper Cretaceous, distributed in ore-bearing layers.

这种陶土由高岭石、水白云母、蒙脱石、石英和长石组成，Al2O3含量12%，SiO2含量38%、Fe2O3含量29%。

In addition, the system adds 1.5KG of natural 'dog head gold' ore fine powder to the clay.

After the clay is formed into embryos, it is fired in a kiln at 1160 ° C. After sintering, the green body is air-permeable and impervious to water, and the green body maintains a physical structure of open pores and closed pores.

This specially made casserole is the ultimate cooking utensil for stewing fish soup.

After Bai Xiaobai read the system's words, he couldn't keep his mouth shut.

The casserole in hand actually added 1.5KG of 'dog head gold', no wonder the lid of the casserole has a golden luster.

The system is really big, a big local tyrant.

Dog head gold is naturally produced in nature, with impure texture, large particles and irregular shapes.

It usually consists of natural gold, quartz and other mineral aggregates.Because of its shape like a dog's head, the collectors call it "dog head gold".

Dog head gold is extremely rare, and every time it is born, it will cause a sensation. It is more valuable than pure gold and has great collection value.

Bai Xiaobai once witnessed a fist-sized dog's head gold from a friend of his uncle, which is said to be worth no less than 8 figures of RMB.

I don't know the value of the 1.5KG dog head gold in the system.

The casserole on hand is simply priceless.

　Thank you for the 100 starting coins rewarded by Lingdi Miao, and thank you for your support for this book.

　　
　
(End of this chapter)