Scratching his head, Xu Zhuo straightened out the relationship.

If Zhou Wen didn't make glutinous rice noodles last night, or they didn't taste good.

Zhou Wen will definitely not repost that video, and is still helping him promote it in the group.

If there is no publicity, there will be no fans to strike up a conversation with, and she will not joke about asking for fish.

If there is no fish, there is no way to learn the knife skills of today's fish fillets.

Even if Wei Junming teaches, at most a slice of radish or potato.

The dog system is really predicted by God, and it has predicted all the steps.

But what Xu Zhuo is curious about is if this task is not completed.

What's the matter with the knife skills locked for a month?

According to the urine nature of the system, it will definitely not be directly and roughly frozen.

Maybe there will be an accident planned, such as cutting the hand or something.

As a result, I couldn't use a kitchen knife for a month.

Thinking of this, Xu Zhuo shivered all over.

This dog system is really not simple.

Shaking his head, Xu Zhuo started to kill the fish.

Such a big fish must be killed differently from a small fish.

Xu Zhuo lifted the fish out of the water and hit the fish's head with the back of his knife.

After the fish is confused, start to melon fish scales.

Fish shops generally use steel brushes or electric brushes, which are fast and efficient.

But if you kill the fish yourself, it is best not to use a brush, because it will scratch the fish skin and affect the taste.

Xu Zhuo carefully scraped the fish scales with a kitchen knife.

A few parts that are easily overlooked, such as the belly of the fish and the place under the fins.

Xu Zhuo, who has a slight obsessive-compulsive disorder, shaved cleanly.

Some people say that there is no need to scrape the scales of the fish head.

Boss Xu didn't agree with this statement at all.

This is not bad fish or salted fish. If the fish scales are not scraped off, it will really affect the taste.

I don't understand the thinking of those who say not to scrape the fish scales.

The old man once said that Jianghu dishes are careless and unrestrained, and when you eat them, you can taste the grievances and hatreds of chivalrous Jianghu.

But for the sake of the rivers and lakes, for the sake of being bold and unrestrained.

That is too inferior.

It's a toddler in Handan, which is ridiculous and generous.

After scraping off the scales of the fish, Xu Zhuo made a cut on both sides of the fish's tail and began to bleed.

When Xu Zhuo browsed station B in the past few days, he found that no matter what kind of fish it was, there was a fishy line. It seemed that as long as the fishy line was removed, the fish would not be smelly.

This is actually pretty ridiculous.

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

More importantly, among all fish, only carp has fishy lines, and other fish generally do not, and even if they do, they will not have any fishy smell.

But those UP owners don’t know this. Being a grass carp, they still pretend to smoke the fishy thread, and while pumping it, they will popularize the disadvantages of not pumping the fishy thread.

In fact, even carp, it doesn’t matter if you don’t draw fishy thread.

As long as the blood is drained and the internal organs are emptied, there won't be too much earthy smell.

After bleeding, Xu Zhuo began to pick the gills of the fish.

Fish gills not only smell fishy, ​​but also have a lot of parasites on them, so they must be cleaned.

After everything is settled, the most important step begins.

Disembodied.

People who do not know how to kill fish tend to overturn at this step.

For example, when the gall is cut, the gall sticks to the fish. Even if it is washed repeatedly, the fish will still have a slight bitter taste.

Also, be careful when using a knife.

The maw of silver carp is relatively smooth, and there will be mucus after the fish scales are removed. When you use a knife accidentally, you will hurt yourself.

In order to avoid this from happening, Xu Zhuo chose to cut open the fish maw with scissors.

Wei Junming has a good vision, this fish is indeed plump.

When I took out the internal organs, there were actually two big lumps of fish oil inside.

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

Besides fish oil, fish maw and fish liver were also left behind by Xu Zhuo.

These internal organs are not only delicious, but also rich in nutrition. He did not eat less when he was a child.

It's a pity that this fish does not have fish eggs, otherwise it will be deep-fried, the more chewy it will be, the more delicious it will be.

After cleaning the internal organs, the black film on the inside of the fish belly must also be cleaned.

This layer of film is very fishy, ​​and it will also affect the taste.

It was much fishier than those so-called fishy threads.

After cleaning everything inside and out, Xu Zhuo washed it with clean water, then hung it up to control the water, and waited for Wei Junming to come over to arrange the specific method of this fish.

Not long after, Wei Junming came in holding a glass jar, which was filled with bright red peppers and ginger.

It is said that Sichuan cuisine masters all have beautiful kimchi kung fu, which is probably made by Wei Junming.

Wei Junming put down the jar, washed his hands and started to work.

He checked the finished silver carp and nodded at Xu Zhuo: "It's pretty clean, and I'll start making fish heads next, please watch carefully. It's very simple, but not simple."

This may sound contradictory, but anyone who has studied cooking knows it.

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

And the latter is not simple, it refers to the amount of ingredients, and the time of steaming, etc.

In a nutshell, it's experience.

Cooking is a craft that is very experience-based.

Same ingredients, same ingredients, same steps.

But different people will have different tastes.

The difference here is the cooking experience.

Wei Junming didn't talk too much nonsense, he grabbed the kitchen knife and chopped off a third of the fish's body.

Throw the fish body into the basin next to it, and put the fish head upside down on the chopping board.

Swing a knife to split from the middle.

This huge fish head was cut into a perfect folio.

Then, Wei Junming put the fish head in a basin, poured cooking wine on it, and spread it evenly.

Cut some green onion and ginger and wipe it on the surface of the fish skin.

"Usually marinating the fish head for about ten minutes is enough, but this fish head is too big, so it is estimated to take 15 minutes. Xu Zhuo, do you understand this? Next, I will prepare the ingredients first, which is pickled pepper and pickled ginger. "

The ingredients of chopped pepper fish head are very simple, just put a layer of chopped pepper on it.

However, Wei Junming, who is born in Sichuan cuisine, naturally does not use chopped peppers sold in supermarkets, but chooses Sichuan pickled peppers, supplemented by pickled ginger to remove fishy smell and enhance aroma.

Xu Zhuo helped Wei Junming carry the glass jar over.

"Uncle Wei, did you make this yourself? The color is really nice."

Really good, from the outside, the bright red peppers and yellow ginger almost look like they were just put in.

Wei Junming unscrewed the lid, took out a large bowl of pickled peppers and ginger with chopsticks, tightened the lid again, and then explained to Xu Zhuo with some emotion.

"This is made by my wife. The Sichuan kimchi she makes is very authentic. We know each other because I went to her house to learn how to make kimchi."

Xu Zhuo asked curiously, "Auntie gave it to you?"

Wei Junming shook his head: "No, I asked my apprentice to buy it. She opened a pickle restaurant in the city, specializing in all kinds of Sichuan pickles. She never sees me, and usually contacts through a few of my apprentices."

Xu Zhuo wanted to laugh a little, the two together were a hundred years old.

Just like a child.

But that's fine too.

At least that random mission, there is a dawn...

Chapter 062 Love the kitchen knife

Thinking about it seriously, it seems that not only the random task of reconciling Wei Junming and his wife has dawn, but even Sun Lisong's task of finding a successor seems to have a clue.

However, this task must wait for the two to reconcile before it can be completed.

Because after the two reconciled, it was possible for Wei Junming's old man to come here.

The audience of Sichuan pickles in the Central Plains is very average, and everyone prefers to eat pickles with a Central Plains taste.

So at that time, it was logical to ask her to study with Sun Lisong.

Of course, these are Xu Zhuo's own ideas, how things will develop, he really can't say.

While he was wandering, Wei Junming had already chopped up a big bowl of pickled peppers.

The bright red pepper exudes an intoxicating spicy smell, which smells particularly appetizing.

After cutting the pickled peppers, Wei Junming shredded the pickled ginger.

Put it under the fish head when it is steamed in the pot later, the taste of soaked ginger will be perfectly absorbed by the fish head.

The main reason why the fish head with chopped pepper is simple is the presence of chopped pepper. There is no need to add any other condiments at all. The saltiness is all adjusted by the chopped pepper.

So how much chopped pepper is put becomes the key to the success of this dish.

As a master of Sichuan cuisine, Wei Junming is determined. Although chopped pepper fish head is a representative of Hunan cuisine, it does not mean that the master of Sichuan cuisine will not be able to cook it.

On the contrary, because of the same origin of Sichuan and Hunan, most Sichuan chefs can cook beautiful Hunan cuisine.

And the master of Hunan cuisine is equally handy in cooking Sichuan cuisine.

After chopping the pickled peppers and pickled ginger, Wei Junming finely chopped half a bowl of minced garlic.

After everything was done, Wei Junming put the fish body that had just been thrown into the basin on the cutting board, and handed the kitchen knife to Xu Zhuo.

"You do it, and I will teach you how to cut the knife. First remove the big bone in the middle, and then remove the ribs, so that you can fillet the fish."

Although Xu Zhuo has never cooked fish, he knows this step.

Cut the knife from the tail, along the spine of the fish and cut straight forward.

When he was just about to start with the kitchen knife, Wei Junming threw over with a clean towel.

"Be careful not to cut your hands, use a towel to cut it. Remember, you would rather give way than cut the bones. The backbone of the fish is very hard, so be careful not to jump the knife or slip."

Xu Zhuo nodded, pressed the body of the fish with a towel, held a kitchen knife in his right hand, and cut off from the tail of the fish. Then the kitchen knife moved horizontally and began to cut forward along the spine.

Because the blade was close to the fish bone, Xu Zhuo could obviously feel the uneven joint lines on the fish's spine.

The second half of the fish body is easy to cut. As long as the fish does not slip on the cutting board and the kitchen knife does not use too much force, even a novice can easily cut the fish from the backbone.

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