Food starts with noodles

Xu Zhuo doesn't know exactly if this is the case, he only knows that if you use chicken broth, shiitake mushrooms, shredded bamboo shoots and ham to make soup, even if you mix an insole in it, the taste will not be too bad.

When the preparations here were about the same, Dai Zhenting came.

Not only did he come, Ji Mingyu also followed.

It turned out that this morning, Ji Mingyu drove early to pick up Dai Zhenting and go to Ji's Roast Duck Restaurant for breakfast.

Although Ji Wenxuan had conflicts with Dai Zhenting many years ago, it also caused the old man to beat Dai Zhenting violently.

But that's all in the past.

Ever since Sifang Restaurant opened, Ji Wenxuan passed by from the capital, and when everyone laughed away their grievances, everything disappeared.

Now that Dai Zhenting has come to the capital, although everyone has had dinner together and talked about the old days, there must be some human relations.

Ji Mingyu originally went to Ni Dacheng's Yangxiezi store to do a live broadcast today. This was the task Xu Zhuo gave Ji Mingyu two days ago.

But as soon as he heard that Mrs. Song's fish soup was going to be made here today, this guy followed.

It's also called driving Grandpa Dai off.

It was because he insisted on driving that Dai Zhenting was late.

If he took the subway, Dai Zhenting would have arrived half an hour ago, and he might even catch up with Xu Zhuo to eat tofu nao.

After tidying up, start shooting.

The ingredients and ingredients have been photographed. You only need to briefly introduce Mrs. Song’s fish soup, and then you can start making it.

There is nothing to introduce about Mrs. Song's fish soup. Although this delicacy has little to do with Emperor Qianlong, the number one gourmet internet celebrity in the Qing Dynasty, this delicacy has something to do with Emperor Zhao Gou of the Southern Song Dynasty.

After Dai Zhenting gave a brief introduction, he began to make it.

In this dish, the first thing to do is to steam the fish slices in a pot, and then use the fish to make soup.

The steps of slaughtering mandarin fish are controlled by Xu Zhuo. It is not difficult for Xu Zhuo to kill fish, especially mandarin fish. When he was in Huangshan before, he fully understood the skills of butchering mandarin fish.

Bloodletting, scale scraping, disembowelling, gill removal, and cleaning.

The whole process is like flowing clouds and flowing water.

After finishing these, Xu Zhuo put the packed mandarin fish on the cutting board.

The next steps will be completed by Dai Zhenting.

Dai Zhenting took a kitchen knife and cut the knife at the tail of the fish, and then cut across the mandarin fish's spine with the blade.

Cutting all the way to the back of the gills, Dai Zhenting lifted up the whole piece of fish and cut it off from the back of the gills.

Once cut, the ribs of the fish are sliced ​​off to get a large, whole piece of fish.

After all the fish on both sides were sliced, Dai Zhenting put the two pieces of fish in a small basin, put a little cooking wine in it, and then added ginger and scallions to marinate.

After marinating for about 10 minutes, start steaming the fish.

"The fish must be steamed thoroughly, so that it will be sliced ​​one by one. It will look better and taste better if it is made into soup."

While talking, Dai Zhenting put the two large pieces of fish, skin side down, on the plate.

Then put some scallions and ginger on top.

After doing this, put it in the steamer and start steaming.

While the fish is steaming, start changing the ingredients.

Naturally, Dai Zhenting didn't need to change the knife, Xu Zhuo could do it for him.

He took out the soaked shiitake mushrooms, removed the shiitake mushroom legs, put the shiitake mushroom caps flat on the chopping board, sliced ​​them first, and then shredded them.

Set aside after cutting, and then start cutting fresh bamboo shoots and ham.

After all the three ingredients were cut, under Dai Zhenting's guidance, Xu Zhuo picked up the frying pan and put it on the stove, poured almost two bowls of chicken soup into it, and started to cook.

After the chicken soup was boiled, Xu Zhuo poured the three chopped ingredients into it, blanched it for about 1 minute, took it out with a colander, put it aside to control the water, and poured out the chicken soup in the pot directly.

Seeing this operation made Ji Mingyu feel distressed for a while: "The good chicken soup just poured like this?

Even if you don't need it, you can keep it for me to drink.

Damn, I just found out that those of you who cook high-end dishes are actually such prodigals. "

Xu Zhuo smiled and said, "Actually, this chicken soup is not good, because the strong taste from the shiitake mushrooms, the bitter taste from the bamboo shoots, and the musty smell from the marinated ham are all in it.

If you want to drink it, just add more soup when you make it later. "

While talking, the fish in the pot has been steamed.

Xu Zhuo turned off the fire, lifted the lid of the pot, and took out the dishes inside.

After serving it out, Dai Zhenting first picked out the onion and ginger and threw it away, then poured the steamed fish soup into a bowl and set it aside for later use.

Then, he took out the fish on the plate and began to teach Xu Zhuo to dismantle the fish.

This is also the most critical step in Mrs. Song's fish soup dish.

Chapter 1953 The taste is amazing!

As we all know, the meat of mandarin fish belongs to garlic clove meat.

The reason why Mrs. Song's fish soup uses mandarin fish as the main ingredient is to use this characteristic of mandarin fish.

Dai Zhenting carefully put a piece of steamed fish on a clean plate, then he took out two bamboo sticks and began to tear apart the fish.

The so-called dismantling is to peel off the fish meat layer by layer, so that it becomes a state of piece by piece.

Then use these fish fillets to make soup.

Speaking of it, this usage is actually very similar to mullet egg soup.

When making mullet egg soup, there is a step of peeling the mullet eggs piece by piece.

Moreover, the peeled fish meat looks a bit similar to mullet eggs, they are all piece by piece, and the color is quite white and tender.

The only difference is that the fish meat is a bit crumbled and not as thin as mullet eggs.

The removed fish meat is similar to the removed crab powder.

Mrs. Song's Fish Soup is called Sai Crab Soup, probably for this reason.

It takes a certain amount of patience to disassemble the fish, because the fish is layered and divided into evenly sized fish fillets.

However, the thickness of the fish meat is different. The closer to the fish tail, the thinner the fish meat and the smaller the fish fillet.

This requires the chef to be flexible and not to dismantle it mechanically.

It is very convenient to use a bamboo stick to remove the fish meat. Take a bamboo stick in one hand, then stick it in about two or three millimeters of the fish meat, and then lift it forward, and the fish meat will be peeled off.

And the other bamboo stick is to divide the fish meat when peeling it, and try to make the fish meat slices look even.

Not only does it look better, but it also tastes better.

After Dai Zhenting started to disassemble, Xu Zhuo looked at it for a while and then began to dismantle another piece.

Although he didn't have any skills this time, Xu Zhuo had cooked a lot of dishes. As long as the speed was slow, the effect would be very good.

At least compared to the fish that Dai Zhenting took out, there was not much difference.

The two pieces of fish may not seem big, but there are a lot of fish that have been disassembled, and each piece has a full plate of fish.

Of course, these are mainly caused by the fish being too fluffy.

Dai Zhenting carefully poured the fish meat into a small basin, and then poured the steamed fish soup that was decanted before, so that the loose fish meat could absorb all the fish soup.

In this way, the umami taste of the fish is stronger and it tastes better.

After finishing all these, Dai Zhenting put the frying pan on the stove again, and began to prepare this Mrs. Song's Fish Soup.

He poured a little bit of lard into the pan, and when the oil was hot, he added green onion and ginger, and then started to stir-fry.

The reason why lard is used is mainly to increase the flavor of the soup.

Among the ingredients used in this dish, chicken soup, fish meat, bamboo shoots, ham, etc. are all fresh, and only shiitake mushrooms are added for flavor, and they are also blanched in chicken soup. Compared with the umami, the fragrance is a bit lacking.

So put some lard in to increase the aroma of the soup.

The purpose of adding scallion and ginger is to make the fragrance richer, and it can also achieve the effect of removing fishy smell.

After all, there is fish in the ingredients, so adding some scallion and ginger can bring out the deliciousness of the fish to the greatest extent.

After the aroma was released, Dai Zhenting poured the prepared chicken soup into it.

These chicken soups are clear chicken soups, which look like boiled water, but are rich in umami.

After the chicken soup was poured into the pot, Dai Zhenting took a colander and scooped out the onion and ginger in the pot and threw it away.

After removing the onion and ginger, start seasoning.

Put two teaspoons of salt, two teaspoons of pepper, a little soy sauce and a big teaspoon of white vinegar.

When putting white vinegar, Dai Zhenting said to the camera: "It is best to use white vinegar for this dish, because other vinegars will have a different taste after heating, only white vinegar is more heat-resistant, and the taste will not change."

After adding the white vinegar, stir it a few times with a spoon to allow the flavors in the pot to meld.

When the chicken soup in the pot boiled, Dai Zhenting poured shredded shiitake mushrooms, shredded ham, and shredded bamboo shoots that had been blanched in chicken soup into the pot.

After pouring it in, stir it with a spoon a few times, then cook for about 5 minutes, so that the flavor and these ingredients can be thoroughly blended together.

After cooking, Dai Zhenting poured all the fish meat that had been disassembled into the pot, and then gently turned the pot with the back of a spoon to stir the fish meat evenly in the pot.

After finishing these, Dai Zhenting took the prepared water starch and started to thicken the sauce.

"The fish should not be cooked too hard, or it will be completely broken, and at the same time, it will lose its fresh and tender taste.

After the fish is poured into the pot, stir it with the back of a spoon, and then you can thicken it.

In this way, the fish meat is more tender, tastes better, and is closer to the taste and texture of crab meat. "

The amount of thickening is not large, as long as the chicken soup is slightly thicker and tastes better, if it is too thick, it will make people feel a little greasy and not refreshing to drink.

When the soup in the pot started to thicken, Dai Zhenting turned off the fire, took a bowl and started filling the soup.

Because the fish is relatively complete, after being placed in a bowl, the pieces look very clear.

After filling a bowl, Dai Zhenting pinched a handful of shredded green onions on top to garnish.

Such presentation makes this bowl of soup look very attractive.

And the sour smell wafting out of the bowl also makes people salivate, wanting to pick up the bowl and taste it.

"Tsk tsk tsk, this taste, it smells delicious.

Brother Xu Zhuo, how about letting me take pictures of the tasting later?This smell is really greedy, I just couldn't help it. "

Ji Mingyu didn't pay much attention to this dish at first. Chicken soup, from snacks to big things, didn't appeal to him at all.

But looking at it, he felt a little hungry.

Especially the smell wafting from the pot made him feel a little scratchy.

So when the cameraman finished taking the close-up, he couldn't wait to meet him and put forward his request.

Naturally, Xu Zhuo would not refuse, and let Ji Mingyu go to shoot with a wave of his hand.

After filming and tasting, Xu Zhuo filled a bowl for himself, put it into his mouth with a spoon and tasted it, the taste was indeed very delicious.

Especially the fish inside, it tastes exactly like crab meat.

The soup in the bowl is also very similar to the soup made with crab powder.

After eating Mrs. Song's fish soup, Xu Zhuo drove Dai Zhenting back to his place of residence, and then went with Ji Mingyu to the Yangxiezi restaurant where Ni Dacheng was, and made a live broadcast.

Now that summer is coming, fewer people eat sheep and scorpions.

So come here to do a live broadcast while you are not busy, which can not only help the store to promote and attract more customers, but also increase your income.

After all, it is a live broadcast, the popularity of the live broadcast room and the rewards, all add up, and the income of each live broadcast is also considerable.

In the next few days, Xu Zhuo took videos of several dishes in the capital, made two live broadcasts with Dai Zhenting, and then sent the old man away.

After seeing off Dai Zhenting, Xu Zhuo returned to the provincial capital, went to the food factory to find Cao Kun, the two bought equipment, pondered the recipe for a few days, and then made the spicy crisp.

Coupled with the packaging designed by the company, it was successfully launched two weeks later.