Gourmets of the Heavens

Zhao Youqian's hands moved very quickly, and a pile of medicines became pieces of extremely thin double-layered skin sticking to the cutting board.

After all the ingredients were rolled out, Zhao Yougan heated up a thick cast iron pan unhurriedly, and then lightly brushed a layer of oil on the pan.

It doesn’t take a lot, it’s enough to just cover the pan with a layer. When the iron pan is heated and smokes slightly, you can turn it to medium-low heat, then spread the dough on it, and instantly a strong aroma of flour will permeate the air. open.

It is obviously just the most common ingredients and the simplest method, but the strong aroma still makes the surrounding chefs look over uncontrollably.

Ignoring the extra sight, Zhao Youqian flipped the duck cake that was being baked back and forth with his hands, flipping it back and forth from time to time, making sure to maximize the aroma of the flour, and the smeared oil would also make the duck cake more delicious. Adds a touch of oiliness.

Flip it back and forth several times until the snow-white dough has a few strands of burnt yellow, and the two duck cakes that were originally close together also began to separate, which also means that they are both mature.

Then he picked up these duck cakes and put them aside for later use. It didn't take long for Zhao Youqian's side to pile up into a pile of hills.

Don’t waste the heated cast iron pan at this time, take out the back meat of king bream in the refrigerator, clean it a little, cut off the blood red muscle, and the rest is the most complete and pure, extremely delicious fish meat of king bream .

Heat the cast iron pan again, drizzle with some thin oil and wait until the blue eyes are steaming, then you can put the back meat on it and grill it, no need to season in advance, just add a little black pepper and sea salt during the cooking process, and it will be ready It can reveal the firm, elastic and moist texture of the king bream's back meat, as well as its incomparably delicious taste.

Fry until both sides are slightly browned, then you can put the back meat aside and wait for it to cool.

Frying over high heat gives the back meat a rich smoked flavor on top of the original aroma. This is also to follow the principle of the fire and smoked aroma in the Imperial Roast Duck, but there is a big difference between the two. Although Zhao Youqian followed this method I left, but I never thought that I could completely replace or imitate the taste of Imperial Roast Duck.

He was holding ingredients such as king bream in his hand, but he clumsily tried to imitate the Imperial Roast Duck, which was just a toddler in Handan and discarded the characteristics of wang bream itself.

Therefore, the flavor of the Imperial Beijing Roast Duck that Zhao Youqian wanted to find was mainly similar in spirit, not in exactly the same shape.

In addition to the back meat itself, some greasy ingredients are also needed, with a crispy texture to replace the feeling of duck skin to diners.

Zhao Youqian was also prepared for this point, and the choice is naturally something that Wang Wei owns, Yubai!

How could Zhao Youqian discard this kind of viscera, which represents the tenderness and fatness? After blanching the scallion and ginger with cooking wine in water, Zhao Youqian divided the fish white into many small portions, then wrapped them in tempura batter, went to the oil pan, and cooked them quickly with an oil temperature of 170 degrees. Fry the outer layer of batter until crispy.

What I got was a roasted duck skin, but a very different ingredient.

When the green onion and sweet noodle sauce are also ready, it can be said that the king sea burrito, which represents the imperial style in the red sea bream mainland map, has been completed.

Use warm handmade duck cakes with a small piece of fried king bream back meat, put a small piece of king bream white bura, and then dip a little sweet noodle sauce with scallion shreds, and then fold the dough Fold it into a triangle and pinch it tightly.

This is a complete king sea bream burrito that can be eaten. Although there are many processes involved in making it, this burrito is not big. One duck cake is enough to make three or four such burritos.

So it takes a long time for this dish to be completely completed.

Fortunately, Zhao Youqian's hands are extremely light, before the ingredients are all cold, all the duck cakes have been used up, and the dish is placed on a plate that is still warm.

At this time, on the snow-white plate, several slices of rapeseed formed the chicken head, the white leaves of the cabbage formed the back of the chicken above, and these white burritos formed the breast of the chicken, and the fish head and tail were also put into it. Huge plate.

It can be said that the mainland of the red sea bream continent map has already taken shape, but when part of the cooking has been completed, Zhao Youqian couldn't help but start to speed up!

The hairy crabs and crab roe that have been processed for a while are stir-fried again, put in Huadiao, mature vinegar, light soy sauce, and stir slowly until the fishy smell is taken away by 90% of the alcohol, then take it out of the pot, wait until it cools down and add Some mayonnaise and mustard.

It can not only increase the smooth taste, but also remove the fishy smell and enhance the freshness.

When everything is completed, the Shanghai-style raw food method is half completed.

Then you can start to make the second dish of cooked food, which is the dish of Sichuan Province cuisine. It is similar to small crispy meat. The middle part of the king snapper is wrapped with fish skin and deep-fried, and finally poured with bright red Sichuan-style sauce. .

This method is actually very simple. Take out the fish skin, cut the king bream fish meat in the middle into regular small pieces, and then use the fish skin to roll up the small pieces of fish meat one by one. Once rolled, cut.

It didn't take long for the fish skin and meat to be placed in a large pile.

Then there is the part of making batter. Since it is to make Sichuan flavor, sweet potato starch must be indispensable. Slowly dilute the sweet potato starch with water until there is a continuous line of batter falling down when the batter hangs on the chopsticks, then add two egg whites , so that the batter will be more fluffy and crispy.

Then add some salt, pepper, and a small amount of five-spice powder to the batter, and then the fish skin and meat can be used to stain the batter for frying.

It is not difficult to fry, the main thing is to control the oil temperature above 170 degrees, so that the batter on the outside is mature, and the fish inside is just cooked, and it will not be too old and lose moisture.

You must know that the middle part of the king bream has less fat and less elastic texture, but once cooked properly, it is the most tender and delicious part.

In order to maintain this taste, Zhao Youqian kept the oil pan at the most appropriate temperature. The golden rice oil seems to have intentionally controlled the composition of the oil. This light oil is just right for making fish ingredients.

Quickly wrap the fish meat in the batter and put it in the pan. When it is slightly colored and the batter on the outer layer of the fish meat turns light yellow, you can pick up the fish meat, and continue to heat the oil pan to 190 degrees, and use high temperature to cook again. Once fried, it only takes ten seconds to get out of the pan. While ensuring the crispy skin, it can also drain excess fat and keep the fish fresh.

The fish meat is finished, put it on the left side of the king bream burrito with the style of the imperial capital, it has been prepared before it is topped, sautéed with onion, ginger and garlic, and then put beef mince, bean paste, pepper powder, tomato sauce, light soy sauce and sugar , and Sichuan-style chili sauce made from chili oil.

The second flavor dish of Red Sea Bream Continental Map, also the second deli dish has been declared completed!