Food: I let you eat noodles, you become a chef?

Chapter 95 Learn to chop pepper fish head!!

Liu Chuan told Yi Yong to make chopped pepper fish heads.

The body of the fish is made into boiled fillets.

As for the bones and tail, you can boil the soup.

Liu Chuan arranged the whole fish clearly in three or two sentences.

But he was also limited to verbal arrangements.

Liu Chuan’s knowledge of making fish is limited to Baidu.

Typical mouth-cannon type player.

But Yi Yong heard Liu Chuan’s arrangement so clearly organized.

The worship of Liu Chuan in his heart is ~ a higher level.

Sure enough, the boss is omnipotent.

Then Liu Chuan grabbed the cleaned silver carp and put it on the board, and began to process it.

Just now, the fish stall owner just knocked on the head of the fish—that’s it.

So at this time, Liu Chuan is about to start scraping the fish scales.

Fish stalls generally use steel brushes or electric brushes, because they are fast and efficient, but that will scratch the skin of the fish and affect the taste.

But if you kill the fish yourself.

And Liu Chuan is processing fish for the first time.

Liu Chuan still chose to use a kitchen knife to carefully scrape the fish scales.

There are only a few areas that are easily overlooked, such as the belly and the place under the fins.

Liu Chuan carefully scraped off the scales with a kitchen knife.

When checking the information, Liu Chuandi saw that some people said some bold practices.

You don’t need to scrape the scales to make fish heads.

But Liu Chuan always found this statement strange.

Although I am not good at handling fish myself.

But after these days the system gives various rewards and cooking knowledge given by the system.

There is also a certain awareness of the handling of food.

If you don’t scrape off the scales, it should affect the taste.

And it’s not bad fish or pickled fish.

After scraping the remaining scales, Liu Chuan began to bleed the fish.

Liu Chuan only knew after Baidu.

I used to think that no matter what kind of fish I made, as long as the fishy line was removed, the fish meat would not be fishy.

This is actually wrong.

Because most of the fishy is blood and internal organs, the proportion of fishy threads is not large.

What’s more, of all the fish, only carp has a fishy line.

Other fish are generally absent, and even if they are, they will not smell fishy.

In fact, even if it is carp, it is okay not to draw a fishy line.

As long as the blood is cleaned and the internal organs are hollowed out, there will not be much earthy smell.

After letting out the blood, Liu Chuan began to pick the gills of the fish.

Fish gills don’t just smell fishy.

There are also plenty of parasites on it, so be sure to clean it up.

Wait until everything is done before starting the most important step.

Rip your belly.

People who can’t kill fish tend to roll over at this step.

For example, cut through the bitter guts.

Bile sticks to the fish, and even if it is rinsed repeatedly, the resulting fish meat will still have a faint bitter taste.

The belly of the tarpon is relatively smooth.

Mucus is produced after the scales are removed.

When using a knife, a mistake can hurt yourself.

But Liu Chuan has a knife skill that is systematically rewarded, and naturally he will not be afraid of this.

Pull out the internal organs.

There are actually two large pieces of fish oil in it.

This is a good thing, when you put it in the fish soup, the taste will be more delicious in addition to the fish oil.

The swim bladder and liver were also left by Liu Chuan.

These internal organs are not only delicious, but also nutritious, and they are used to replenish Xuanxuan’s body.

And some old people also say that children will become smart when they eat too much fish.

It is a pity that this fish does not have eggs.

Otherwise, it will be fried and the more chewed it will be fragrant.

Finish cleaning up the internal organs.

The black membranes in the belly of the fish also have to be cleaned up.

Because this membrane is very fishy, much fishier than those so-called fishy threads.

It also affects the taste.

After everything is cleaned up inside and out.

Liu Chuan washed it with clean water, and then hung it to control the water.

Finally, the most important step.

That’s how to cook this fish.

Although Liu Chuan looked up a lot of information on the Internet.

But he felt that it was better to let Yi Yong come! National champion after all.

No matter how you do it, it will be better than his method of checking information.

So Liu Chuan took the initiative to give way.

Say that he is not good at making fish.

So let Yi Yong make this chopped pepper fish head.

Study and learn by yourself.

Yi Yong was also stunned when he heard that his boss still had dishes that he was not good at.

So he took the initiative to take the fish head.

To let Liu Chuan see and see him, this champion is also real.

Yi Yong said while handling the fish head: “Boss! When I was learning to cook at school, my teacher told us that making fish heads is easy, but not simple. ”

It sounds contradictory, but anyone who has studied cooking knows it.

The simplicity here refers to the simple steps and simple practices.

The latter is not simple, that is, the number of ingredients, and the time of steaming, etc.

Simply put, experience.

Cooking is a very experience-oriented craft.

Same ingredients, same ingredients, same steps.

But different people make it with different flavors.

The difference here is the culinary experience.

I saw Yi Yong grabbing the kitchen knife and chopping off a third of the fish’s body.

Left the fish aside.

Place the fish head on the board.

Then split from the middle.

A huge fish head is perfectly aligned.

Next, he placed the fish heads in a basin, drizzled with cooking wine, and smoothed them well.

Cut some green onions and ginger and wipe them on the surface of the fish skin.

Yi Yong: “Generally speaking, marinating fish heads only takes ten minutes. But this fish head is too big, and it will take a little longer to marinate, estimated to take fifteen minutes. However, you should not marinate for too long, then the fish will become old. ”

Yi Yong in the time of marinating the fish head.

Start preparing the ingredients.

That is, cut pickled peppers and pickled ginger.

Liu Chuan saw Yi Yong’s methodical handling of the fish head.

You can also explain it on the side.

I am even more satisfied with Yi Yong.

Nice guy!

There will be more and more new products in the store.

You can’t be prepared by yourself.

It seems that there are some dishes to teach him.

Let Yi Yong prepare.

In fact, the ingredients for chopping pepper fish heads are very simple, just lay a layer of chopped peppers

The bright red peppers exude an intoxicating spicy smell and smell particularly appetizing.

After cutting the pickled pepper, Yi Yong shredded the pickled ginger.

He told Liu Chuan.

In this way, when it is steamed in the pot later, it will be spread under the fish head, and the flavor of the pickled ginger will be perfectly absorbed by the fish head.

The main reason why chopping pepper fish heads is simple is the existence of chopped peppers.

There is no need to put any other condiments at all, and the saltiness is all regulated by chopped peppers, so how many chopped peppers to put has become the key to the success or failure of this dish.

After cutting the pickled pepper and pickled ginger, Yi Yong carefully cut half a bowl of garlic bed.

Just after Yi Yong got it all right.

Liu Chuan’s mind actually sounded the sound of the system again…