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

Chapter 96 Learn humbly and obtain excellent grade general boiling techniques!!

[The host carefully learns the method of chopping the head of pepper fish and obtains an excellent grade of universal boiling technique. 】

Hear the sound of the system.

Liu Chuan suddenly felt excited.

I’m a big grass!

The system directly gave the entire boiled cuisine to itself.

It was a surprise!

This is a whole range of boiled dishes.

Although only at the excellent level.

But this boiled dish is a hard dish.

Before Liu Chuan thought that Liu’s restaurant did not have any hard dishes to make the main dish, this time he learned it all at once.

Boiled cuisine has developed to the present, and there are at least one or twenty kinds.

In addition to the common boiled beef, boiled meat fillets, boiled fish fillets.

There are also boiled bullfrogs, boiled tofu, boiled thousand zhang, boiled grouper, boiled beef offal, boiled potatoes, boiled fat sausages and other new boiled dishes.

Ollie gives!

I can’t imagine that this Yi Yong is still a Fuxing baby.

Liu Chuan’s mind instantly had a lot more skills about boiled dishes.

This is the case.

Liu Chuan couldn’t wait to use this boiling technique.

Yi Yong made chopped pepper fish heads.

Originally, I thought that Liu Chuan let him process the whole fish.

Who knew that Liu Chuan offered to make boiled fish fillets himself.

With the blessing of skills.

Liu Chuan for how to go under the knife.

Everything is in mind.

I saw Liu Chuan pressing the body of the fish with a towel, holding a kitchen knife in his right hand, and cutting off the tail of the fish.

Then the kitchen knife is beaten horizontally and begins to cut flat forward along the spine.

Because the blade was close to the fish bone, Liu Chuan could obviously feel the uneven joint lines on the fish spine.

The back half of the fish body is very easy to cut, as long as the fish does not slip on the cutting board, the kitchen knife does not need to be too strong, even novices can easily handle the fish

Cut from the fish spine.

Because of the existence of ribs, when they are just cut, the average person can’t feel whether they cut the ribs or the spine.

Cutting the ribs is easy, just cut it hard.

However, if you cut the spine, if you use too much force, you will jump the knife.

The so-called jumping knife is not a kitchen knife jumping up.

But too much force, the knife edge will unconsciously change direction, under the action of inertia, it is easy to obliquely slice out of the fish meat, and even hurt the left hand.

But Liu Chuan has the blessing of skills.

That’s not a big deal at all.

Soon, Liu Chuan cut it easily.

After both pieces of fish are cut out.

Liu Chuan was ready to take the fish backbone and burn a fish bone soup.

Because the fish backbone is hard.

Liu Chuan replaced the chopping knife in his hand with a bone chopping knife.

Because if you chop such a hard bone with a chopping knife, you will hurt the edge.

The chopping knife is the most commonly used kitchen knife in the kitchen, also called the wen wu knife.

The first half of the knife body is thin, suitable for slicing and shredding, usually Liu Chuan is this knife to cut lotus root.

The second half is thicker and suitable for cutting off some bones with lower hardness, such as chicken bones and the like.

However, because the cutting knife is relatively balanced, it lacks professionalism

Sliced shredding is not as easy as a slicer knife, and when chopping bones, it is not as good as a more professional bone chopping knife.

For example, now, in the face of a hard fish spine, the chopping knife is a little weak

If you chop it rashly, it is easy to cause the blade to roll or the edge to collapse, causing irreparable damage.

Liu Chuan took the bone chopping knife, three strokes, five to two, chopped the spine and tail into small pieces, and then Liu Chuan took the slicer knife and began to remove the rib fan on the fish.

According to the movement of the rib fan, cut the rib fan in the direction.

Then cut the rib fan and put it together with the fish spine.

To make fish bone soup, Liu Chuan is familiar with it.

When I used to make chicken skeleton soup with oil poured noodles.

I got the blessing of skills.

Boiling fish bone broth does not need to be blanched, nor does it need to be marinated, just add water directly and start boiling.

There is no need to put any spices, just some green onions, ginger and cooking wine.

Because the fish soup drinks an umami taste, adding spices will cover up the umami taste of the fish bones.

After Liu Chuan boiled the fish bone soup.

The fish head prepared by Yi Yong was also almost marinated.

Liu Chuan brought a large plate.

Let Yi Yong use this big plate to steam the fish head.

Yi Yong first put the sliced pickled ginger on the plate evenly, put the marinated fish head, and then evenly spread a layer of chopped pepper on the fish.

When the steamer boils, put it in the steamer, and you can start steaming.

Yi Yong also planned to tell Liu Chuan before.

Steam the head of the fish for 10 minutes.

But this fish head is so big that it can be steamed for fifteen minutes… But looked at Liu Chuan’s method of handling the fish body.

Yi Yong found that he was really naïve just now.

The owner is so skilful.

He also said that he was not good at making fish dishes.

And he stupidly explained to the boss how to deal with the fish head.

Now remember who I was just now.

Suddenly felt embarrassed to be able to cut out three rooms and one living room.

It’s simply the scene of social death!

The boss just wants to test himself.

I actually stupidly showed off myself.

I want to cry without tears!

Liu Chuan did not know what Yi Yong was thinking at this time.

Even if you know.

He won’t say it either.

It is because I showed myself the method of chopping the head of pepper fish.

Only by yourself can you obtain an excellent grade general boiling technique.

After seeing the fish head on the pot, the fish soup is also boiled.

Liu Chuan turned his attention to the two pieces of fish meat.

Pick up two pieces of fish.

I saw Liu Chuan pressing the fish meat with one hand and flying up and down with a kitchen knife in the other.

The two pieces of fish soon turned into coin-thick slices.

Too thick to cook, too thin to cook easily.

Once cut, start marinating.

Liu Chuan put salt, light soy sauce, cooking wine, egg white into the fish in turn, grabbed and mixed evenly, put a handful of dry starch, and continued to grasp and mix evenly.

Finally, put in a little cooking oil and stir a few times, so that the fish slices will not stick when cooking.

Take advantage of the cured meat.

Liu Chuan used dried chili pepper segments and a few peppercorns to stir-fry the changed celery shoots and lettuce leaves.

Place on the bottom of the basin and start cooking.

Before gaining system skills.

Liu Chuan thought that boiled cuisine was a difficult dish to operate.

After all, a plate of boiled dishes has meat and vegetarian dishes in it.

This soup base is difficult to coordinate.

But just now.

Liu Chuan knew about boiled cuisine, which is a red soup boiled with bean paste.

Then put on the cooking routine of pouring hot oil on the knife edge chili.

And almost all easy-to-cook ingredients can be made with this routine.

Liu Chuan scooped two spoonfuls of bean paste, put them on the cutting board and chopped them with a knife.

Because the bean paste is more likely to produce red oil after chopping, the aroma of the sauce is easier to penetrate into the soup.

After chopping, he put on the oil pan and prepared to fry the red oil…