Aspiring Food Supplier

After the fish outside have been processed, the kitchen inside the house is bustling.

The fish is very large, so it can only be cut into sections first, and then subdivided.

"sweet!"

"I feel that tonight is simply too hot! The heat is definitely super!"

"It's terrible! I'm on the show to gain weight!"

Several girls chattered and discussed.

After the braised pork came out of the pot, Ling Rui washed and dried the pot, then heated the pot with oil, and put the fish pieces that Huang Lei had already cut.

"Be careful!" Ling Rui reminded everyone.

The sizzle is especially noticeable in the kitchen.

And the fish that has been fried in oil has an instant fragrance.

"Oh my god, I want to eat now!"

"Well, if you are hungry, you can eat some ribs and braised pork first." Ling Rui said, "Or, you can top the biscuits on the table."

"No, I want to keep my stomach!" Zhao Liying said with a righteous face, "Eat dinner!"

"Yes, eat snacks and gain weight!"

"Don't gain weight with dinner!"

Ling Rui has a black line on his forehead, what kind of theory is this?

The iron spoon in his hand was flipping the fish pieces, and there was a thin layer of sweat on his forehead. Just as he was about to pull out a piece of paper, he found that a paper towel had been handed to him.

It's Tang Ning.

Ling Rui sighed slightly inwardly. It could be seen that the original owner must have been very happy when he was with her before.

After taking the tissue, Ling Rui wiped off the sweat on his forehead and continued to work.

"Xiao Rui, if you want to make squirrel fish, I have reserved a section for you, but you have to cut this knife yourself." Huang Lei opened his mouth, sliced ​​the fish fillet, and opened his mouth.

"Okay." Ling Rui nodded, so he picked up the kitchen knife and began to process the fish segments, and then wrapped the fish with cornmeal.

Use a large colander to remove the golden fried fish pieces from the pan and set aside.

Put down the processed fish segments.

"Fuck!"

Fish treated with wheat spikes is rolled in oil.

The whole fish section seems to be blooming.

"It turns out that's how the squirrel fish came from! Gain knowledge!"

"Look, Xiaorui's knife skill is not bad, isn't it? Old Pan?" Huang Lei said proudly to Pan Shi, "It's rare to see such a solid knife skill."

Pan Shi also nodded, "It's not bad. It's comparable to some chefs. Every knife is very even. I looked at it from a distance, and it's not too much difference. It's rare. In this way, the flowers fried by the squirrel fish It looks basically consistent, which is nice."

"It's incredible."

"So, I gave up the position of the chef." Huang Lei chuckled and marinated the fish fillets.

A fish, after being repaired, still has twenty catties.

To be honest, just a few of them couldn't eat so much at night.

Ling Rui also didn't plan to make many kinds one by one.

After the squirrel fish, braised fish cubes and boiled fish are finished, the rest will be fried in oil, and the tofu will be stewed in one pot.

Seeing that the fish was almost handled, Ling Rui took out the fried fish and put it on the prepared plate.

Then put in the fish roe that has been cut into small pieces, fry for five seconds, and remove.

Fry all the remaining sliced ​​fish in oil until golden on both sides, then remove.

Then scoop out the oil in the pan.Leave the bottom oil in the pot, add cooking wine, rice vinegar, sugar, soy sauce, sugar color, peas, diced winter bamboo shoots, scallion rice, ginger rice and fry until cooked, thicken with water starch, and then drizzle with sesame oil.

The action is meticulous.

Most importantly, Ling Rui's body stood very straight.

The movement looks a little mechanical, but very smooth.

"Too much like a chef." Qi Wei sighed.

"Yes!" Zhao Liying nodded.

Tang Ning's heart was complicated, her straight back was always straight, no matter what she did, she never bent it.

Ling Rui held the fried squirrel fish pieces in his left hand, scooped out the soup in the pot with his right hand, and poured them on the fish pieces.

"Ouch! Terrible!"

"It's incredible!"

"So hungry!"

……

Ling Rui cleaned the pot again, re-oiled it, then added ginger, garlic, pepper, and pepper, poured in the fried fish pieces and stir-fried, added cooking wine, soy sauce, salt, and water, and then covered the pot.

At this time, the crucian carp tofu soup was basically cooked. Ling Rui opened the lid of the casserole and took a look. The soup was milky white and smelled good.He took the rag, put it in his hand, carefully put down the casserole, took another pot, filled it with water, covered it, and boiled it.

Blanch the spring bamboo shoots, remove and put in a bowl.

Then add the marinated fish fillets, remove them after they are cooked, put them on top of the spring bamboo shoots, and pour in an appropriate amount of soup.

Then heat the oil in a hot pan, fry ginger slices, garlic, dried chili, and peppercorns.

Drizzle the sauteed seasoning over the fish fillets.

The boiled fish fillets are done.

Wash the pot, heat the oil again, then add minced ginger and chopped chili and sauté until fragrant, add fish roe, cook in white wine and fry for a while, then pour in fresh soup, add diced tofu, add refined salt, monosodium glutamate, perilla, and use medium Heat until the soup is thick, thicken the cornstarch, pour sesame oil over it, take it out of the pan and put it on a plate.

At this time, the braised fish pieces on the stove had almost finished cooking. Ling Rui opened the lid and put the fish pieces on a plate.