Food starts with noodles

A company that does not worry about business will definitely make money.

As for making money, who would say no to a normal person?

Just when everyone was discussing how to change the company's layout and coordinate resources, Xu Zhuo suddenly heard the system's prompt tone.

"Ding, the host coordinates its own media resources, completes the hidden task [Resource Coordination], and a special reward for the D-level Cantonese cuisine general skill-cold fish skin, congratulations to the host."

Xu Zhuo was stunned for a moment. It was really surprising that he had just formed a company, but there was such a harvest.

only……

Cold fish skin should be a dish, how did it become a general skill?

Is it possible to make all cold fish skin dishes?

Come on, this skill...

Slightly hanging!

Chapter 1024 Cold Salad Fish Skin

In the south, especially in the Lingnan area, fish skin is a very important ingredient.

Cold dressing, stir-frying, stewing, making soup, deep-frying, pan-frying... Any cooking method you can think of can be used on fish skin.

Not only people in the Cantonese cuisine area like it, but fish skin also plays an important role in Fujian cuisine.

The world-renowned Buddha jumping over the wall, fish skin is an essential ingredient in order to make the soup thick and hang on the wall to achieve the best state.

But in the north, little is known about fish skin.

At most, it is because of looking at the tip of the tongue and knowing about Chen Tianji fish skin that I know that fish skin can be eaten cold.

But not many people actually try it.

Even in the perception of many northerners, fish skin is too fishy to eat.

For example, Spanish mackerel, no matter whether the northerners make dumplings or stewed meat, they must first remove the skin of the fish, even the red meat with the skin, in order to get rid of the fishy smell.

The reason why there is such a big difference between the diets of the north and the south is that the southerners are good at making dried seafood.

A long time ago, the southerners applied the principle of "drying to produce fragrance" to many seafood such as scallops, oysters, razor clams, and swim bladders, and fish skin is of course no exception.

Fish skin is divided into freshwater fish skin and seawater fish skin, both of which can be used in dishes.

However, relatively speaking, seawater fish skins are all dried and need to be soaked.

The freshwater fish skin does not need to be dried, it can be directly made into dishes after being torn off, and the taste is relatively fresh.

Among all freshwater fish, the skin of grass carp is the most delicious in cold sauce, which is also called Anhui fish skin on the tip of the tongue.

It happened that there was a wild grass carp in the water tank in the lobby, so Xu Zhuo planned to catch one, remove the skin, and try the taste with a cold salad.

If possible, let Chen Guifang buy some finished freshwater fish skins, and then make new ones in the store.

If the taste is mediocre, or if you are not used to eating fish skin, then give up the new idea.

However, this skill will not be wasted. There will definitely be a chance to go to the south in the future, and it can be used as a pretense... Cough, to learn cooking skills with others.

Well, you can't always think about pretending to be aggressive all day long.

When he came to the lobby, Xu Zhuo fished out a grass carp weighing more than three catties from the aquarium with a net.

After taking it to the back kitchen, scrape the scales and pick the gills, open the belly, and arrange the fish clearly.

Next, it's time to remove the skin.

There are many ways to remove the fish skin, especially for this kind of fresh fish. It can be said that any method can be used to quickly tear off the fish skin, and it will be very complete.

After Xu Zhuo got the skill of cold fish skin, he also learned how to skin the fish.

His method is very simple, he only needs a chopstick to tear off the fish skin.

The specific operation is as follows: cut the knife from the back of the fish head, along the back of the fish to the tail of the fish, and cut the skin of the fish.

Then, from one third of the fish's front body, use a chopstick to slowly penetrate under the skin to separate the fish skin from the fish flesh.

After penetrating, push the chopsticks horizontally toward the tail of the fish until the chopsticks are pushed out. Two-thirds of the skin on the fish has fallen off.

Then he grabbed the fish skin and pulled it forward, tearing off the first half of the fish skin, and the whole fish skin fell off the fish completely.

Then use the same method to take off the other side of the fish skin, and you get two very complete fish skins.

"What are you doing? Are you going to make fish balls?"

The old man was also in the store today, seeing Xu Zhuo took a grass carp and peeled off the skin, he thought he was making fish balls.

So he leaned over, intending to beat Xu Zhuo and ask him to pay more attention to the dishes of Shandong cuisine, and stop focusing on other cuisines.

Xu Zhuo didn't think too much about it, he said, "It's hot, I want to try a fish skin salad...Grandpa, what's the best way to cook fish with the skin removed?"

Dishes like boiled fish are made with the skin on.

As for the skinless fish, it seems that there are only fish balls.

But when mentioning fish balls, the old man unconsciously thinks of the dispute over cuisines.

So Xu Zhuo kicked the ball to the old man, asking him to come up with an idea, so as not to say that he learned the dishes of other cuisines.

The old man had no idea about Xu Zhuo's behavior of making fish skin.

Because Shandong cuisine does not make fish skin, in recent years, the way of eating fish skin in the south has spread to the north, and Shandong cuisine has some innovative dishes with fish skin.

But the old man who abides by tradition will naturally not touch these innovative dishes.

"Cold fish skin is also good. When I went to Guangzhou last time, I tasted fish skin twice. The taste is very good and the taste is very fresh...

As for fish, there is a Furong fish fillet in Shandong cuisine that happens to be made with skinless fish. If you want to learn, I can teach you later. "

The old man took a look at the piece of fish, then took a kitchen knife and began to remove the bone.

Xu Zhuo, on the other hand, took two pieces of fish skin and put them in a basin, poured salt and vinegar into them for scrubbing.

Salt will wash away the mucus on the surface of the fish skin, while vinegar will make the skin crisper.

After scrubbing, wash it several times with clean water.

In general commercial practice, the fish skin will be put into alkaline water to make the fish skin soak and swell, which will make the fish skin thicker, taste better and have more weight.

But today, the step of raising hair is exempted.

Let your own people eat, there is no need to cheat.

After the fish skin is washed, boil the water in a pot and prepare to blanch the fish skin.

While boiling the water, prepare a basin of ice water to cool down the blanched fish skin.

Only by cooling down quickly can the fish skin be crispy and elastic, and the taste is delicious.

Xu Zhuo put half a basin of ice cubes in the basin, and then added half a basin of cold water. When the ice began to melt, the temperature of the water in the basin would drop further.

After the water boiled, Xu Zhuo poured some cooking wine into the pot, and then put two pieces of fish skin into it for blanching.

The hot time is very short, 40 seconds is enough.

From the original wrinkled ball, it quickly unfolded, and then the fish skin began to curl and deform.

At this point, the fish skin can be removed.

Because no matter how long the time is, the fish skin will be overcooked and rotten.

Remove the fish skin and place it directly in cold water to cool.

Taking advantage of this time, Xu Zhuo set up the frying pan and made some fried peanuts with peanut oil.

Fried peanuts mixed into the fish skin can not only enrich the taste of the fish skin, but also increase the aroma, making this cold dish more delicious.

In addition to fried peanuts, this dish also uses ingredients such as sliced ​​scallions, shredded green onions, shredded ginger, and shredded green peppers.

After everything was prepared and the fish skin had cooled completely, Xu Zhuo took the fish skin out of the ice water, blotted the moisture on the surface with kitchen paper, then spread the fish skin on the chopping board, and began to shred it.

The shredded fish skin should not be too wide, otherwise the seasoning will not be soaked through, and it will be inconvenient to eat.

It should not be too narrow. If it is too narrow, you will not be able to taste the crisp and elastic texture of fish skin.

The most suitable width should be three to five millimeters.

After the fish skin was cut, Xu Zhuo couldn't help pinching one and put it in his mouth to taste it. The taste was crisp and chewy, and there was an indescribable deliciousness.

Coupled with the cold one, it looks even more delicious in this steamy kitchen.

This……

What an indescribable delicacy!

Chapter 1025 Hibiscus Fish Fillet

After the fish skin is cut, it must be chilled immediately.

Firstly, the fish skin is still very cold after it was taken out of the ice water. When it is served cold, it tastes cooler and is more suitable for eating in summer.

The second reason is that the fish skin is relatively fresh at this time. If the cool air on the fish skin disappears and the temperature rises again, the fish skin will become like a rubber band.

Not only is it hard to chew, but it also lacks the crisp texture.

It is not troublesome to mix the fish skin.

But there is a trick, which is to season the fish skin alone before adding other ingredients.

Xu Zhuo put the cut fish skin into the bowl of cold vegetables, and then put some light soy sauce, balsamic vinegar, salt, sugar and pepper into it.

Then add a little more peanut oil and a little sesame oil to increase the smooth taste and fragrance.

After putting it in, start grabbing and mixing directly, grab and mix the fish skin evenly, and let the sauce fully wrap the fish skin.

Because the fish skin is relatively thin and has been scalded before, it will taste quickly.

At this time, the fish skin is ready to eat, but it tastes a little salty, and it needs to be blended with ingredients to achieve the best state.

After grasping and mixing, Xu Zhuo added a large amount of fried peanuts, and then added shredded green onion, ginger, scallions, green peppers, and cooked sesame seeds.

Grab and mix well again, and a delicious cold fish skin is ready.

The shredded green onion and other ingredients must be put last, otherwise the fish skin will not taste good, and the shredded green onion is easy to soften in water after adding salt, losing its crisp and tender taste.

In addition, the scallions are crispy and sour, adding them can enrich the taste and texture of the fish skin.

This is the most basic way of cold dressing. In addition to this method of putting peanuts, fish skin can also be mixed with various ingredients such as papaya, pickled pepper, pepper, and tempeh.

The taste of each cold salad is different, and the versatile attributes of fish skin are brought into full play.

As soon as the fish skin was ready, before Xu Zhuo had time to taste it, Guo Xingwang came over.

"What the hell is this, cold onion shreds?"

He tasted it with chopsticks: "Wow, fish skin? This thing is good, it's super good for drinking. When I was in technical school, the six of us in the dormitory drank more than 20 bottles of beer with just one fish skin." .”

Just as Xu Zhuo was about to praise them for drinking hard, the guy continued: "There is only a little half left, so we packed it up and brought it back to the dormitory."

tsk...

It's also classic enough.

Xu Zhuo's schooling was relatively dull, and he never encountered a time when he had no money. Apart from living a relaxed and happy life, he also helped Lao Meng and the others from time to time.

However, in the dormitory next door, there was a record of six people drinking a box of snowflakes with four skewers of mutton skewers, and the boss heated it up twice during the period...

Shaking his head, Xu Zhuo took a bite of the fish skin he made with chopsticks, and it tasted very authentic.

Moreover, the fish skin is cool, the taste is crisp and tender, and the mouth has a feeling of swallowing nature into the stomach.

Eating such fish skin will unconsciously bring back the youthful years of the past. This kind of feeling that cannot be described in words is really enjoyable.

After taking two bites, Xu Zhuo remembered that the old man was here, so he quickly brought it over for him to taste.

The old man had just chopped the fish meat into minced fish, and when he saw Xu Zhuo coming, he handed over the rest of the work to Xu Zhuo.