Food starts with noodles

After all, the people who come here to consume are somewhat economically capable and of social status. For food like watermelon bean paste, there should not be many opportunities to come into contact with it.

So launching this kind of dipping sauce in the store, even if it can't surprise customers, at least it can make them remember bitterness and sweetness.

In addition, when the store is closed for a week, new dishes will naturally be introduced, and this watermelon bean paste is one of them.

In addition, the new dish that Xu Zhuo is going to introduce is a famous traditional dish in the Central Plains - one fish and three meals.

After the decision to close the store was made, Xu Zhuo received a notification that he got one fish and three meals.

In a broad sense, one fish and three meals means that one fish is made into three dishes, usually with one fish soup.

There is no limit to the style of the dish, any fish head with chopped pepper and stewed fish head in vinegar will count.

However, the traditional Central Plains one fish and three foods refer to the three kinds of dry fried fish fillets, sweet and sour tile fish and shredded radish soup with fish head.

The ingredients to be used must also be wild big carp fished out of the Yellow River.

Only in this way can the one-fish-three-eat dish be authentic.

Of course, there is a saying that "one fish, three meals" is used in cuisines all over the country, and the ingredients used and the dishes made are also different.

Therefore, in the Central Plains, one fish and three meals are also called carp and three meals.

A few days later, Xu Zhuo took Guo Xingwang, Li Hao, and Meng Liwei, who were idle in the provincial capital, back to the store, entered through the back door, and made two more tanks of watermelon bean paste on the roof.

Now, it should be available for next year.

But it doesn't matter if you don't have enough, as long as you can buy watermelon, you can make it anytime.

After making the two jars of sauce, Guo Xingwang wiped the sweat off his face: "It's so hot, what are you going to eat later? Let me tell you first, I don't want to eat hot pot. Eating hot pot in this day is really fatal."

There was no fire in the restaurant recently, and Guo Xingwang and the others didn't bother to cook, so they all went to Meng Liwei's self-service hot pot restaurant to make do.

It was okay to eat it on the first day, but after eating it for a few days in a row, he felt sick to his stomach when he heard the word hot pot.

Xu Zhuo smiled and said, "I don't want to eat hot pot. Later, you can fish a bigger carp from the water tank. Let's go to my house to cook carp for three meals."

Guo Xingwang became interested as soon as he heard it, but he looked at Li Hao and Meng Liwei standing beside him, and immediately said: "Then we must get a big fish, and the fish is too small to fit between their teeth."

Several people went downstairs, washed their faces first, and then took a bottle of iced Coke from the freezer.

Then come to the aquarium in the lobby and start choosing fish.

Guo Xingwang first set his sights on the two 20-jin big carps, but was stopped by Xu Zhuo.

Because the kitchen at home really can't handle such a big fish.

In the end, Guo Xingwang picked out a carp weighing nearly eight catties, put it in a bag, and several people drove away from the restaurant.

Go home and cook fish.

Chapter 833 What a real motherfucker is a talent!

Back home, Xu Zhuo let Li Hao and the others play in the living room, while he carried the fish to the kitchen and started to work.

Although he often cooks fish, today is the first time Xu Zhuo cooks three dishes with one fish.

First rinse and clean the fish, then Xu Zhuo took the kitchen knife and skillfully tapped the back of the fish's head twice with the back of the knife.

The fish twitched all over, trembled a few times, and then lay motionless on the chopping board.

Then, Xu Zhuo turned the kitchen knife over and began to scrape the scales off the fish with the back of the knife.

"Want to help?"

Guo Xingwang had nothing to do, so he wandered into the kitchen.

He has worked as a helper in the back kitchen of Wangyue Tower for several years, and this kind of work is not a big deal to him.

But today he is a guest, so Xu Zhuo will naturally not ask him to help: "No need, I'll just come, we are the only ones at home today, you don't have to restrain yourself."

Early in the morning, Yu Keke and Sun Panpan and Zhou Wen followed Chen Guifang to Shandong, apparently to sign an order for green onions this year.

Originally, she didn't need to go, but after staying in the provincial capital for a long time, she wanted to go out for a walk to relax.

And Yu Keke and the others were tired of staying at home. Hearing that the place Chen Guifang was going to was about as tall as a person, he wanted to go and see it.

So early in the morning, this group of women's soldiers drove to Shandong.

Xu Zhuo had nothing to do by himself, so he took Li Hao and the others to make watermelon bean paste.

However, although there are only four people eating, more dishes must be prepared.

Not to mention Li Hao and Meng Liwei, they are notoriously big eaters.

Although Guo Xingwang's appetite is relatively average, he is still much stronger than Xu Zhuo.

It is normal to eat two or three bowls of delicious food.

Only Xu Zhuo's appetite is a bit slow.

Li Hao eats more fruits and snacks than the staple food he eats when he has nothing to do.

After scraping the fish scales and removing the gills, Xu Zhuo rinsed the fish, then disemboweled the fish and dug out the internal organs of the fish.

After rinsing again, he made a cut at the back of the fish's gills, and then at the tail of the fish, carefully pulling out the carp's fishy thread.

Then Xu Zhuo cut the knife from the tail of the fish to the back of the head, and cut off half of the fish body.

After turning the fish over, the other side of the fish is also cut off.

Open the fish head, remove the fish teeth, then Xu Zhuo put the fish head, tail and backbone aside, ready to make soup later.

Then he took the ribs off the two pieces of fish and put them together with the heads.

The remaining two pieces of fish are the raw materials for making dry fried fish fillets and sweet and sour tile fish.

Neither of these two dishes can have fish bones, and the fish bones must be removed before cooking.

After the fish bones are removed, the taste will be more tender, but if the craftsmanship is not good enough, it will easily fall apart during cooking.

So from this point of view, one fish and three meals in the Central Plains is a set of dishes that test the chef's skills.

If you are not good at cooking, it is easy to waste such good ingredients.

Xu Zhuo dipped the kitchen knife into the water and began to fillet the fish.

Fish fillets for dry frying should be thicker than those for boiling, preferably more than five millimeters.

Because fish fillets that are too thin will be fried in a pan, making it difficult to taste the deliciousness of the fish.

Only slightly thicker fish fillets can have this layered texture that is crispy on the outside and tender on the inside.

Xu Zhuo cut the fish fillets and put them in a basin, and then marinated them with salt, cooking wine, scallions, ginger slices, and peppercorns.

Taking advantage of this time, he began to cut the other half of the fish.

This half of the fish body is made of sweet and sour tile fish, which is actually sweet and sour fish cubes.

Because the fish pieces are cut and placed with the skin facing down, it looks like a tile-roofed house in a rural hometown, so it has the elegant name of tile fish.

Xu Zhuo cut the fish body every two centimeters, but the fish used today is relatively large, so he cut it in the middle again.

In order not to spread out because the fish pieces are too long when it is done.

After cutting it, put it in the same basin and add the ingredients that just marinated the fish fillets for marinating.

Sweet and sour tile fish is actually very similar to sweet and sour carp. They are marinated first, then fried, and finally mixed with sweet and sour sauce.

But sweet and sour fish is a whole fish, and this one uses fish cubes.

In addition, the sweet and sour fish is fried and poured with hot sauce, while the sweet and sour tile fish is boiled with sweet and sour sauce, and the fish pieces are put into the pot for stirring.

Another point is that the sweet and sour sauce of sweet and sour carp is less thick and rich in taste.

The sweet and sour tile fish has a relatively thinner sweet and sour sauce and a lighter taste, but the amount is more.

Because I used to eat sweet and sour tile fish, after the customers finished eating the fish, the store would serve another deep-fried golden noodle nest.

Jinsi noodle nests are thin noodles rolled into rolls and deep-fried in oil.

Customers can use the chopsticks to hold the golden noodle nest and dip it in the sweet and sour sauce left over from the sweet and sour tile fish.

This way of eating is actually a simplified version of carp baked noodles.

But today Xu Zhuo didn't plan to make gold silk noodles.

Firstly, it is too troublesome, secondly...

Looking back, I directly completed Zhao Jinma's task of accepting apprentices, and got the skill of carp baked noodles. Wouldn't it be more delicious?

Although sweet and sour carp is similar to carp baked noodles, on the surface, it is just an extra layer of fried golden dragon beard noodles.

But in practice, the difference between the two is still very obvious.

Just like the layer of deep-fried longxu noodles on the fish body, but it needs to use the technique of making ramen to pull the dough into thin noodles like hair strands.

And after pulling it, it has to be carefully fried in a frying pan. The fried dragon beard noodles are required to be unbroken and intact.

In this way, if you don't have skills, Boss Xu...

Don't even think about doing it in this life.

After the fish fillets were marinated, he chopped the fish head, bones, tail and ribs, and started to cook the fish soup.

It's still early for dinner, but the fish soup can be prepared in advance.

After all, thousands of tofu and ten thousand rolls of fish, the longer the fish soup is stewed, the better the taste.

First slide the pan, then pour oil into the pan, heat it up, add sliced ​​ginger and fry until fragrant, then pour the fish head and fish bones into the pan to fry until fragrant.

Then Xu Zhuo poured boiling water into the pot, turned on a low heat and simmered slowly.

When stewing, there is no need to put any seasonings, it is relatively simple.

After the water in the pot boiled, Xu Zhuo covered the pot and brought a white radish.

This soup, also called fish head shredded radish soup, shredded radish is an essential ingredient.

He peeled the radish, cut it into very thin shreds, put it in a basin, and put two spoonfuls of salt to marinate it.

The purpose of adding salt is mainly to dehydrate the radish. Before putting it into the pot, wash the radish and squeeze out the water.

In this way, the shredded radish not only tastes strong, but also quickly absorbs the soup after being put into the pot, so that the shredded radish has a strong umami taste.

This step has some characteristics of peony jelly.

Tsk, the fish pieces are like carp baked noodles, and the fish soup is like peony jelly.

The person who figured out that one fish eats three is really a talent!

Chapter 834 I Like Enterprising Women

The fish soup in the pot has to be boiled for at least an hour, and the shredded radish is put into the pot 5 minutes before the fire is turned off.

So Xu Zhuo planned to take advantage of this time to prepare the ingredients for other dishes.

He plans to fry a spicy dried fish and a fish-flavored shredded pork, then make Lizhuang white meat, then mix two cold dishes, cut some stewed pork, and stuff a big pot of rice...

Today's simple lunch is almost ready to eat.

The main reason why he didn't cook too tough dishes was that Xu Zhuo didn't want the limelight to be taken away.

Although one fish and three meals is only a C-level signature dish, you still have to have noodles.

There are refrigerated dried fish and frozen pork in the refrigerator, and relatively fresh peppers and other ingredients in the refrigerator.

It didn't take long for Xu Zhuo to prepare all the ingredients to be used by category.

Some need to be shredded and marinated, such as fish-flavored shredded pork, which he has already cut and marinated.

Those ingredients that need to be changed have also undergone preliminary processing.

Now everything is ready, just move the pot.

But at the moment, fish soup is being stewed on one stove, and meat is being cooked on the other stove. Lizhuang white meat must be cooked before cooking can be started.