Food starts with noodles

The marinating time does not need to be too long, ten minutes is enough.

After all, if the time is too long, the water in the fish will be killed by the salt, and the taste will be greatly reduced when eaten.

Of course, you can also leave it unmarinated, but in that case, the flavor of the seasoning will not penetrate into the fish, and it will always taste very bland.

The fish cooked by Xie Hailong today has been completely cut and there is no thick meat at all, so the marinating time can be shorter.

When it is steamed in this way, you can taste the delicious taste and texture of the fish.

While marinating, Xie Hailong began to prepare the ingredients to be used.

In fact, it is very simple, that is, shredded green onion and ginger, but these shredded green onion and ginger are not used now, but after they are out of the pot, pick out the shredded green onion and ginger in the original pot, and then put the freshly cut ones on. After pouring the hot lard in this way, the taste will be more delicious, the fragrance of onion and ginger will be stronger, and it will be easier to penetrate into the fish.

In addition, Xie Hailong also specially dug out two red millet peppers, washed them and cut them into pepper rings, which are for decoration on the plate after they are out of the pot.

From this point, it can be seen that Xie Hailong made the steamed fish sauce into guppies on a temporary basis, because when he prepared the ingredients before, he didn't use millet pepper at all, until now he will use the ingredients when cutting out the pot , I just remembered this stubble, and hurriedly found two to make up the number.

Of course, these are not important, as long as the dishes look delicious and attractive, it is normal to add ingredients, and everyone understands, and no one even noticed that there was no millet pepper when the dishes were just introduced.

Besides, it doesn’t matter if you can see it. After all, everyone depends on the appearance to imagine the taste. As long as the appearance is good, other aspects don’t matter.

After the onion, ginger and millet pepper are cut, the fish is almost marinated.

Xie Hailong brought a large plate and began to arrange it.

Plating is the most important step in this steamed peacock bass. After all, such a tossing and changing of the knife is to highlight the appearance, and the key step in the appearance is the presentation.

The presentation of this dish is not difficult, but it is a bit cumbersome.

First place the tail of the fish in the middle of the plate. This fish has been cut from the tail to the head, leaving only the meat on the belly, so it is easy to pose.

After placing the fish tail on the plate, Xie Hailong evenly placed the whole fish on the plate, and evenly spread the blades that were cut before on the plate, and finally put the fish head in the middle At the next point, this shape looks like a peacock spreading its tail.

After the shape is arranged, put the green onion and ginger shreds used for marinating the fish on the fish, and then it can be steamed in the pot.

Now the steamer has been boiled, Xie Hailong put the plate of fish in and said: "When steaming seafood, you must add more water, don't just put a little water, otherwise there will be the danger of steaming dry, and there will be insufficient steam. The seafood made is not delicious, and it does not reflect the fresh and sweet taste of seafood."

For steamed seafood, no matter what the ingredients are, the steaming time will not be too long, usually five to six minutes, and it takes up to 6 minutes to get out of the pot.

If the steam is insufficient, it is easy to cause the seafood to be undercooked.

However, if the steaming time is increased, the taste and texture will be compromised. After all, the longer the steaming time, the more water will be lost in the meat, so steamed seafood has high requirements for steaming time.

Take this steamed peacock bass as an example. It takes only 8 minutes to steam the fish, but it only takes 5 minutes to steam it in a pot.

In 5 minutes, the fish can be cooked at an extremely fast speed, and the moisture in the meat will be locked before it can be lost, which leads to an extremely tender taste of the fish.

This is the reason why you must eat live seafood when you eat seafood.

Because only live seafood, the moisture in the meat will not be lost, and dead seafood, whether it is chilled or frozen, will cause a certain percentage of moisture loss.

After taking a close-up of the flames under the steamer and the steam gushing from the gap in the lid, several cameramen turned off the machine.

Although it is only 5 minutes, you have to take a break if you can. Only in this way can you ensure the best state and save the memory space of the camera.

During the break, Zheng Guangyao walked over with a cane and said to Xu Zhuo, "Xiaozhuo, your Uncle Xie is right, no matter steaming fish or seafood, there must be enough steam, only in this way will the taste be more delicious. "

He and Dai Zhenting are no strangers to making seafood. The two old men started to talk about each other. Although Feng Weiguo who came with him rarely cooks seafood, Shanxi has the Yellow River passing by, and the river is rich in seafood. There are also many steamed dishes. few.

In addition, Feng Weiguo has seen a lot of people who traveled all over the world, and he also has his own unique views on steaming, so he also chatted with him.

When the old men started chatting, Xu Zhuo didn't pay attention to it, instead he thought about the perch in the pot, but as he listened, the system's notification tone suddenly sounded.

"Ding, the host listened to the master's teachings, triggered the [Bypassing by Analogy] skill, and obtained the general skill of high-quality cooking - steaming, congratulations to the host."

Chapter 1238 Steamed Sea Bass out of the Pot

Wow!

This sudden surprise made Xu Zhuo immediately recite Zhou Xingchi's classic line in "Tang Bohu Spots the Autumn Fragrance": Life's ups and downs are too fast, it's really exciting!

From confidently wanting to get steaming skills, but got peacock knife technique, to listening to a few old men chattering about steaming skills, this is really exciting.

With the skills in hand, you can finally expand your culinary territory to steamed dishes.

At this moment, the sea bass in the pot has almost been steamed, Xie Hailong signaled the cameraman to start the machine, and Xu Zhuo suppressed his excitement, ready to watch Xie Hailong's next operation.

After all the seats were in place, Xie Hailong tidied up his clothes, went to the stove, and turned off the fire on the stove.

Then lift the lid off and get ready to serve.

The moment the pot lid was lifted, a strong seafood smell wafted out of the pot. This smell is very delicious, and the smell is very pleasing.

After the steam dissipated, Xie Hailong put on heat-resistant gloves and took the plate out of the pot.

After serving it out, he first picked out the shredded green onion and ginger on it with chopsticks and threw it away, then picked up the plate with his gloves, and poured out the soup that had come out of the plate.

While busy with these things, he said to the camera: "The steamed soup must be poured out, because there is not only salt in the soup, but also whole impurities, if it is not dropped, it will taste fishy and bitter.

As for these scallions and gingers, they have fully exerted their effects now, and they have to be picked out, otherwise when they are heated with hot oil later, they will also have the smell of scallions. "

He poured out the soup on the plate, then gently adjusted the fish on the plate with chopsticks, and then began to place new ingredients.

The first is scallion and ginger shreds. These scallion and ginger shreds should be evenly placed on the fish and spread as far as possible so that each piece of fish has scallion and ginger shreds.

After placing them, place the cut millet pepper rings evenly on the fish, one on each piece of fish, so that they are so red that they really look like the eyes of a peacock after opening its tail.

After setting these up, Xie Hailong took the steamed fish soy sauce and poured it evenly on the fish.

Steamed dishes are almost inseparable from steamed fish and soy sauce, and even some boiled dishes cannot be separated from this seasoning, such as boiled cabbage heart.

The so-called steamed fish soy sauce is actually a kind of soy sauce, which is generally processed on the basis of light soy sauce, adding sugar and other condiments to the light soy sauce, and then fermented to make steamed fish soy sauce.

Compared with soy sauce, steamed fish soy sauce is lighter in color and less salty in taste, but the umami taste is doubled, giving the dish a feeling of soul.

Especially for steamed seafood, it is a perfect match.

After Xie Hailong briefly introduced soy sauce for steaming fish, he put the wok on the shelf and started to burn oil.

Using hot oil to bring out the taste of steamed fish with soy sauce and shredded green onion and ginger is the secret to the deliciousness of this dish, and another secret is the use of lard.

In the Guangdong area where health preservation is everywhere, it is hard to imagine that lard will be used so widely. Not only will lard be used to make various dim sum, but even steamed seafood is also used to stimulate the aroma.

There are two main purposes of using lard in this dish of steamed sea bass. The first is to make the fish taste more tender, and the second is to make the aroma more intense.

Although vegetable oil seems to be able to meet these two points, only lard can perfect these two points.

The deliciousness of sea bass and the strong aroma of lard are combined together, and there is a kind of wonderful feeling that "when the golden wind and jade dew meet, they will win but there are countless people in the world".

It seems that the combination of the two is equivalent to Liang Shanbo meeting Zhu Yingtai and Juliet meeting Romeo.

It's beautiful anyway.

The lard in the pot was heated up, and a strong fragrance wafted out.

When the oil was about six to seven hot, Xie Hailong picked up the pot with one hand and moved it to the side of the plate, while holding a spoon in the other hand, scooped up the hot oil in the pot and poured it evenly on the fish.

Immediately, the aroma of lard, shredded green onion, shredded ginger, spicy millet, steamed fish in soy sauce, and sea bass all wafted from the plate.

Reading the scents together in this way makes people want to taste a few mouthfuls.

After pouring the hot oil, Xie Hailong brought the dish to the table for close-up shots, and several photographers rushed over to take close-up shots.

After the close-ups were taken, it was time for the tasting session.

This step is naturally carried out by Xu Zhuo. After all, he is the most famous now and can give Xie Hailong the greatest popularity blessing.

And the temperament of other people does not match this dish.

For example, Li Hao, this guy eats every dish voraciously. This way of eating is okay for home-cooked dishes or ordinary dishes, but it is not suitable for this steamed peacock bass.

Because this dish is relatively small and fresh, eating this dish with a wolfish way always gives people the feeling of a cow chewing peonies.

As for Lao Meng, it was similar, his eating was not much better than Li Hao, the only difference was that Lao Meng knew how to speak and could control his eating speed.

But Li Hao would only eat with his head down, and would put aside his lines completely, and at most he would remember to say a sentence or two when he finished eating.

If Li Hao talked while eating, it would prove that the dish was so bad that even he couldn't swallow it.

Except for the two of them, the others were either not well-known or good looking, so this matter finally fell on Xu Zhuo.

Xu Zhuo sat at the dining table, smelled the aroma of the dish first, and made an expression of enjoyment. This was not acting, but that he really thought the taste was great.

Then, he took the chopsticks and started to eat. He first pulled the shredded green onion and ginger on the surface aside, then picked up a piece of fish, put it in the small bowl in front of him, and then picked it up to eat.

The fish is really fresh and tender. The first thing you feel when you enter the mouth is the deliciousness of the fish. It is paired with the taste of steamed fish in soy sauce, which makes Xu Zhuo's taste buds instantly open.

The skin of sea bass is soft and chewy with a springy texture, very delicious.

While eating, he chatted about the taste and texture of this dish, and before he knew it, half a fish was eaten.

Xu Zhuo got up and said to the videographers: "Eat the rest, it tastes super good, but you have to eat it while it's hot. If it's cold, it will have a fishy smell, and the lard will also solidify, making you feel greasy after eating it." .”

After finishing speaking, Xu Zhuo patted his stomach in satisfaction. Today is really full.

I ate a lot of pumpkin shredded pancakes in the morning, and I was still holding on when I came to shoot the video. It took more than an hour at most, and half a fish was eaten.

Xu Zhuo was very distressed that he was not a big eater.

If he was a big eater, would he still suffer this kind of grievance?

After eating and drinking enough, and the video had been filmed, Xu Zhuo hurriedly said hello to Xie Hailong and Zheng Guangyao, and then drove back to the restaurant.

Well, the skills have been acquired, it's time to serve a new batch of steamed fish dishes...

Chapter 1239 Confirmed, let's eat mandarin fish!

Xu Zhuo returned to the store and held a meeting with Guan Junjie, Zheng Jia, Tang Xiaoying and others. The content of the meeting was naturally to serve steamed fish.

There are many fish suitable for steaming, such as mandarin fish, grass carp, sea bass, Wuchang fish, turbot, grouper, etc., but the store cannot serve all of them, just choose one or two.

Otherwise, if there are too many dishes, it will easily cause duplication of dishes and increase the cost of dishes.

Xu Zhuo first ruled out the option of sea fish.

In an inland city like the provincial capital, the cost of fresh sea fish is too high, and in this inland city, sea fish are more difficult to survive. Maybe a batch of sea fish is brought in, and many of the sold fish are not dead.

In addition, when people in inland cities want to eat seafood, the first choice is Yuzhuang Restaurant, which specializes in seafood. People will not choose comprehensive restaurants like Sifang Restaurant.

At least not for seafood.

In view of this, Xu Zhuo felt that it would be better to give up sea fish. The quality of some freshwater fish is actually not bad, which fully meets the needs and grades of customers in the store.

As for freshwater fish, there are actually not many options.

The first thing to exclude is grass carp. Although this fish is delicious when steamed, it is too cheap and does not meet the overall positioning of Sifang Restaurant.

To put it simply: don't raise the price.

So the first one was ruthlessly passed by Boss Xu.

Then I analyzed several other well-known freshwater fish, such as jiangtuan, which has a strong Sichuan flavor in its name and may not be popular in the Central Plains.

Moreover, the steamed Jiangtuan in Sichuan cuisine uses more ingredients, not as fresh as the steamed dishes in Cantonese cuisine, so Xu Zhuo decided to put it aside.

As for the Wuchang fish, it was also too regional and was abandoned by Xu Zhuo.

Therefore, after choosing and choosing, regardless of price and cost factors, only freshwater bass and mandarin fish were successfully selected.

However, the taste of these two fish is relatively similar, and the cooking method is relatively similar, so Xu Zhuo finally made a decision and chose mandarin fish.

The steamed mandarin fish dish is high-grade, not tacky, and the taste and texture are excellent, and it is relatively easy to feed.

After confirming the mandarin fish, the store began to arrange purchases.

Of course, this is not something that can be decided overnight, because it involves the arrangement of the chefs in the back kitchen, and the pricing and trial operation of the dishes.

So even if you want to update, it will be almost next week.

As for this week, at best, all the preparations will be done.

When he learned that Sifang Restaurant was going to serve new steamed mandarin fish, Dai Zhenting became active. The reason is that mandarin fish is a product of Jiangnan.

As a chef in the Jiangnan area, he is naturally very familiar with this ingredient.

In fact, not only Dai Zhenting is familiar with mandarin fish, but also Yu Peiyong and Guo Shuying do not give in. After all, everyone knows the names of squirrel mandarin fish and stinky mandarin fish.