Dare to cook

Chapter 119 Porridge King teaches porridge making
Suburbs of Shencheng.

At the foot of Sheshan Mountain, a resort.

Gu Qingzhou is fishing with a pole, with a leisurely attitude, like a hermit.

Seeing Yao Yu coming, Gu Qingzhou smiled slightly and made a silent gesture to him.

Yao Yu was slightly stunned, and immediately, he saw the fishing rod in Gu Qingzhou's hand sinking downward.

I saw Gu Qingzhou unhurriedly lengthening the fishing line, carrying the buoy on the water and turning it twice. Then he lifted the rod and swung it, and a lively tilapia was pulled out of the water by him.

That tilapia was the size of two palms of an adult.

Yao Yu took a quick look and knew that the fish weighed at least a catty.Enough to make a small pot of dashi.

Gu Qingzhou's fishing skills are very rich.

From the fish biting the hook, to walking the fish on the line, and then catching the fish out of the water, the whole process is done in one go, skillfully and neatly.

Seeing Gu Qingzhou catch a big fish, Yao Yu said with a smile: "Senior Gu is very skilled, but your level of fishing is not even comparable to Taigong Jiang when he is alive!"

Gu Qingzhou put the fish into the bucket, pointed at Yao Yu and cursed with a smile: "Your flattery is so fake, it's worthless."

Yao Yu said seriously: "Really? Then I will try to improve it next time so that you can't tell the truth from the lies."

Gu Qingzhou shook his head funnyly:

"I can tell. People say you are arrogant on the Internet. But I think you are glib and cunning."

"Tell me, why didn't you choose Lu Tao instead of coming to learn cooking from me?"

Yao Yu said, "Because you are the best at cooking porridge."

"Do you want to learn how to make porridge with me?" Gu Qingzhou glanced at him, "What kind of porridge do you want to learn?"

"What porridge you teach me, I will learn."

Hearing this, Gu Qingzhou smiled again: "It's really slippery. Since you want to learn, come with me."

With that said, Gu Qingzhou got up, took Yao Yu with a fish bucket and walked towards a wooden house with a Soviet Russian style.

Yao Yu followed Gu Qingzhou into the house, walked through the living room, and came to the kitchen.

The kitchen in this wooden house is very large, almost [-] square meters in size. It is equipped with all kinds of kitchen utensils. You can tell at a glance that this is a kitchen belonging to a professional chef.

Except for professional chefs, no one would be willing to waste so much space and buy so many kitchen utensils in their own homes.

Gu Qingzhou put the bucket containing a few live fish into the pool, and then took out some mushrooms, celery and other ingredients from the refrigerator.

Yao Yu looked at the ingredients Gu Qingzhou took out, then looked at the fish bucket, and asked, "Senior Gu, are you going to teach me how to make fish fillet porridge?"

Gu Qingzhou nodded and said:
"That's right. Fish porridge is a kind of raw porridge. It is different from ordinary white porridge and nutritious porridge. To make raw porridge well requires more know-how and patience."

"Among dozens of raw porridges, fish porridge is the hardest to make. Do you know why?"

Yao Yu thought for a while and said:
"Because fish has many bones, it is easy to boil. If you want to make fish porridge, you must first choose fish with few fish bones. Moreover, remove the fishy smell, remove the bones, and pay attention to the heat. These must not be sloppy."

"If the fish fillets in the fish fillet porridge are boiled and boiled, the taste will be greatly reduced."

Gu Qingzhou nodded slightly and said:
"You are right. Now, kill the fish for me."

"Okay." Yao Yu put down the kitchen bag, rolled up his sleeves, and walked to the pool.

He glanced at the fish in the fish bucket and asked, "Senior Gu, how many do you want to kill?"

Gu Qingzhou raised his eyelids and said, "I only use a catty of rice to cook porridge, so you can decide how many to kill."

As soon as Yao Yu heard this, he knew that Gu Qingzhou was testing himself.

Since it is to make fish porridge, the amount of fish must of course be determined according to the amount of rice porridge.

How much porridge can a catty of rice cook?
How much fish should be put in the porridge cooked from a pound of rice?
From a one-pound live fish, after removing the scales, internal organs, and bones, how much fish meat is left that can be used to make porridge?

In Gu Qingzhou's simple "you can figure it out", there are actually three tests hidden.

After Yao Yu thought about it for a while, he directly activated the [Clearness] skill.

Under the field of vision of [Clear Observation], the weights of the five fish of different sizes in the bucket are clearly marked.

Among the five fish, two are silver carp and the remaining three are tilapia.

Whether it is silver carp or tilapia, they both have relatively few fish bones and can be used to make porridge.

But in comparison, the fish texture of tilapia is more delicate.

Yao Yu quickly selected a tilapia of about one catty and one about two catties.

Then, he caught the fish, slaughtered, scaled, gutted, rinsed, and deboned...

After a dazzling operation, Yao Yu took less than 2 minutes to slice out 12 yuan fish fillets with almost equal thickness.

Gu Qingzhou couldn't help but look at Yao Yu in surprise.

He knew that Kuangtu Yu was very good at cooking, but he didn't expect Yao Yu to be so efficient at processing live fish.

Generally speaking, the work efficiency of celebrity chefs' sinks is average.

Because any well-known chef would not waste time on menial tasks such as killing fish and chickens.

There is less work on the water table, and if the chef is allowed to do these rough jobs occasionally, the efficiency will not be too high.

But Yao Yu behaved very differently.

His efficiency makes him look more like a professional handyman than a chef who is in charge of the overall situation.

After slicing the fish, Yao Yu said to Gu Qingzhou: "Senior Gu, do you think this fish can be handled like this?"

Gu Qingzhou nodded with satisfaction.

Because the portion of fish that Yao Yu sliced ​​was just right for the amount he wanted.

In view of Yao Yu's dedication and talent, Gu Qingzhou, who has always been too lazy to give advice to his juniors, decided to guide Yao Yu well today.

"The fillet was cut to the perfect thickness and length."

"But you have to remember that if you use sea fish such as mackerel, grouper, and red snapper to make fish fillet porridge, the thickness of the fish fillets should be thinner than this."

"Because the umami flavor of sea fish is stronger and the corresponding fishy smell is less."

"When deodorizing sea fish, you can use less onion, ginger, and garlic. Those aged Huadiao wines that are more likely to overwhelm the freshness of sea fish can be left alone."

"Next, watch me do it first. If there is something you don't understand, ask questions in time. Do you understand?"

"Understood." Yao Yu nodded.

Gu Qingzhou began to explain to him in detail the various skills and essentials of making fish porridge.

First of all, it is best to use only japonica rice when cooking porridge, which is the rice that everyone usually eats.Don't use indica rice, and don't innovate to add things like millet, glutinous rice, and barley.

Before cooking porridge, wash both sides of the japonica rice and soak in cold water for at least one hour.

Soaked rice is easier to cook, and the essence of the rice grains is more easily incorporated into the water.

Generally speaking, japonica rice porridge can be divided into three types according to the thickness of the porridge: whole porridge, thick porridge, and thin porridge.

To make raw porridge such as fish fillet porridge, you need to boil the white rice porridge until it is somewhere between thick porridge and thin porridge.

To make such a porridge, the ratio of rice to water should be about 1:11.

Add water to the pot of pre-soaked rice and simmer for at least one hour on low heat.

While cooking the porridge, Gu Qingzhou marinated the fish fillets, and during the process of marinating the fish, Gu Qingzhou also explained in detail the different marinating methods of eleven kinds of freshwater fish and seven common sea fish.

It never occurred to Yao Yu that he could come up with more than a dozen specific solutions for just pickling fish.

Dumbfounded, Yao Yu quickly took out a small notebook and quickly recorded it.

He knows that these are probably the secrets that Gu Qingzhou summed up by himself.If you miss today, you may never learn it again.

(End of this chapter)