Food starts with noodles

While rinsing the fish meat, Zheng Guangyao washed the fish roe, maw, fish oil and other fish offal, but he didn't make the fish offal in a dry pot immediately, because the fish skin will not be used when making fish balls later. So after scraping the fish meat, you can add the fish skin to it, and the dried fish offal will be more delicious.

Of course, fish skin can also be made together with fish belly and other ingredients, or it can be made as a cold dish alone.

But that would be too troublesome, it would be better to do two less.

This is not a restaurant, and it does not engage in gimmicks such as one fish and ten meals.

After cleaning the fish offal, Zheng Guangyao cleaned the fish belly that he was going to use. The fish belly is the part of the belly of the fish, which is relatively soft and oily.

Because this part is where the abdominal cavity is, the peritoneal membrane should be cleaned to avoid the fishy smell from being too strong and the taste of the prepared dishes is not good.

While he was cleaning, Yu Peiyong had almost finished packing the fish head.

The head of black fish is actually not too big, so it is not the first choice for eating fish head.

But because this fish weighs more than 30 kilograms, the size of the fish head is far larger than that of ordinary fish, so there is nothing wrong with steaming the fish head.

But this fish head, Yu Peiyong did not make a whole fish head, but chopped it into large pieces with a kitchen knife.

"The black fish head is not good in appearance, and it is too long. It is not easy to make steamed fish head, and it is troublesome to steam, so chop it into large pieces and steam it, the effect will be better."

Xu Zhuo didn't have much interest in steaming fish heads at first. After all, he has already mastered the skills, and watching other people make it will not gain much.

But Yu Peiyong's approach made Xu Zhuo a little curious.

Taking advantage of being free at the moment, he leaned over and planned to see how Yu Peiyong operated.

Chop the fish head into large pieces and wash it again in clean water to remove as much blood as possible. After doing this, Yu Peiyong put it aside to control the water.

Taking advantage of this time, he soaked some taro mung bean vermicelli in warm water.

After soaking the fans, Yu Peiyong brought a can of chopped peppers produced by Xiangmanlou. This is a new product launched by Xiangmanlou imitating Sifang Restaurant. Help spread the word.

Yu Peiyong basically didn't eat chili in Yangzhou, so this chopped pepper has been kept at home.

He opened the chopped pepper, scooped out a small bowl, then chopped some onion and ginger, and grabbed a handful of dried fermented soybeans.

After finishing these, Yu Peiyong puts the frying pan on the shelf, first heat the pan with cold oil, then put a little peanut oil in the pan, then add a little lard, after heating, put the onion, ginger and dried bean sauce into it and sauté until fragrant. Then pour in the prepared chopped peppers, stir fry the aroma and red oil, and then turn off the heat.

The aroma of chopped pepper and the taste of fermented soybeans blend together, and it smells very comfortable.

It can be said that it has reached the point where it is spicy but not dry, fragrant but not offensive.

Xu Zhuo didn't know whether the fish head was good or not, but the fried chopped chili was very good anyway, and if it was mixed with boiled noodles, it would definitely taste very good.

After the chopped peppers were fried, Yu Peiyong took them out to dry for a while, and then began to prepare the steamed fish.

He first fished out the slightly softened vermicelli and thoroughly controlled the moisture, then spread it on a large plate, covering the bottom of the plate.

Then put the chopped fish head and fish meat on the plate with the fish skin facing down, try not to overlap and leave no gaps.

After setting it up, pour the freshly fried chopped peppers evenly over it, put it into the preheated steamer, and start steaming.

This method of steaming fish heads is also suitable for steaming some pork belly, chicken, mushrooms, etc. It is characterized by its delicious fragrance. Because the chopped peppers have been fried in advance, the spiciness is moderate and the fragrance is very strong.

Seeing this, Xu Zhuo felt that he had learned another trick. Although this is not a skill, it is not difficult. In the future, if you have nothing to do, you can try steaming a few more delicacies.

After the fish head was steamed and the meat on the back of the fish was almost soaked, Zheng Guangyao began to teach Xu Zhuo how to make fish balls.

The most important thing to make fish balls is to scrape the minced fish. The specific method of this step is to place the back of the fish on the chopping board with the fish meat facing up, and then grab the kitchen knife and scrape along the texture of the fish meat.

After scraping a few times, the kitchen knife will be stained with some velvet-like fish flesh, which is the fish paste used to make fish balls.

After scraping a few times, Zheng Guangyao handed the kitchen knife to Xu Zhuo to let him feel it carefully, while Zheng Guangyao stepped aside, picked up another kitchen knife, and began to slice onion and ginger.

Soak the shredded green onion and ginger in cold boiled water. The result will be the green onion and ginger water that will be used for fishing minced fish later.

You need to prepare more scallion and ginger water, because you need to add water several times for the minced fish, so that the minced fish will be delicate, smooth and elastic.

In addition to the onion and ginger water, some starch water should also be prepared, which will make the fish paste more viscous and easier to shape.

When Zheng Guangyao was preparing these, Xu Zhuo had already mastered the trick of scraping the minced fish.

It's not because he's so smart, it's mainly because of his knife skills, which is scraping, and Xu Zhuo has a lot of skill upgrade rewards that he hasn't used yet, so upgrading his scraping skills will naturally make scraping fish meat easier and more enjoyable.

Yes, the life of being a coward is just so boring and uninteresting.

Chapter 1376

Fish balls, also known as fish balls in Hong Kong and other places, are known for their luscious texture, delicate texture and delicious taste.

To make fish balls, you first need to use a knife to scrape the minced fish. Of course, in today’s advanced technology, few people use the traditional method of scraping the minced fish. More people use a cooking machine and blender to puree it.

The minced fish is more delicate and better than the scraped one.

However, there are also disadvantages, that is, the fish balls made with minced fish, in terms of taste, I always feel that they are not as delicious as those made by traditional methods.

Xu Zhuo and Zheng Guangyao scraped out the minced fish alternately. At this time, Yu Peiyong's steamed fish head was also ready.

He took the fish head out of the steamer, sprinkled some minced garlic and chives on it, put the frying pan on, put a little lard in it to heat up, and poured evenly on the fish head with a spoon.

At this time, the fish head is ready.

Yu Peiyong brought it out from the kitchen and asked the women in the family to eat first.

After sending out the fish heads, Yu Peiyong started to steam the fish belly.

This dish was originally made by Zheng Guangyao, but now Zheng Guangyao is teaching Xu Zhuo to make fish balls, so Yu Peiyong took the initiative to undertake this dish.

In the Guangdong and Guangxi regions, steamed fish belly is a very common dish. When steaming, it is usually served with some vegetables, such as loofah or winter melon.

Cut the fish belly into strips, put them in a pot for marinating, then cut the dishes to be steamed into strips, and marinate them in the same way. After marinating for 10 minutes, spread the vegetables on the bottom of the plate, and put the fish belly in strips Put it on the vegetables, steam in the pot for 8 to [-] minutes, then pour the garlic sauce on top of the pot, and a smooth and delicious steamed fish belly is ready.

Today, Yu Peiyong intends to steam loofah and fish belly together.

The fish belly is rich in oil, with fewer spines and more meat. After steaming, the fish skin will appear very soft and waxy, and the oil under the skin will be steamed out, which makes the fish more fragrant and more umami.

This is also the reason why fish belly is a popular ingredient. It is so fragrant and full of flavor. It is an unforgettable delicacy after a little cooking.

Yu Peiyong cut the fish belly into [-]cm wide strips, then put it into a basin, add a teaspoon of salt, half a teaspoon of pepper, pour in half a teaspoon of cooking wine, and add some chopped green onions shredded ginger.

After mixing evenly with your hands, put a handful of dry starch into it, then pour in half a spoonful of peanut oil, and stir evenly.

The purpose of adding starch is to lock the moisture of the fish, and the peanut oil is to prevent the fish from sticking, and the peanut oil can also make the fish more tender.

After mixing, he peeled the loofah, first cut it into small sections, then cut the loofah section in half vertically, and then cut the two halves of the loofah separately, so that each section of loofah was cut into four loofah strips.

After everything is cut, put a spoonful of salt and a spoonful of pepper into the loofah, and then sprinkle a little dry starch and some peanut oil, and mix well in the same way.

After marinating, Yu Peiyong stepped aside and began to watch Zheng Guangyao make fish balls.

At this moment, all the fish paste has been scraped off, leaving only a piece of fish skin and a little red meat on the fish skin.

These fish skins can be made into a dry pot later with fish offal, and the taste will be very good, because the fish skin is not only thick, but also has a lot of subcutaneous fat, and it will taste very fragrant when made into a dry pot.

After scraping the minced fish, you can whip the minced fish. Zheng Guangyao poured the soaked green onion and ginger water into the basin, and it was almost half a bowl.

After pouring it in, start to stir clockwise in the basin with your hands, so that the minced fish can fully absorb the onion and ginger water.

Green onion and ginger water has the effect of removing fishy smell and increasing aroma. It can make the fish balls delicious and not fishy when used in minced fish. At the same time, adding a lot of water to the minced fish can also make the minced fish thoroughly Stir vigorously, so that the taste will be more tender and elastic.

Stirring the minced fish is physical work, which requires patience. After Zheng Guangyao stirred it for a while, Xu Zhuo accepted the task.

He has experience in stirring meat stuffing, and he has no trouble stirring fish paste.

When the minced fish became thick again, Xu Zhuo added some scallion and ginger water to it. This is the same as sesame paste. Water needs to be added in small amounts several times to absorb more water and make the minced fish thicker. More tender and smooth.

After adding water three times in a row, the minced fish in the basin made noises, and the viscous minced fish seemed to be diluted now, which meant that the minced fish had been stirred well.

Zheng Guangyao added a spoonful of salt to the basin, which not only gave the fish balls a base flavor, but also made the fish balls more chewy.

Then, he added a few egg whites to it.

Egg whites can not only make the fish balls taste better, but also increase the umami taste of the fish balls, making the fish balls more delicious.

The eggs can be added directly after being removed, or the egg whites can be whipped and added in. The fish balls made in this way will expand more and float easily in the pot.

After stirring the egg whites evenly, Zheng Guangyao poured in the starch water he had prepared before and continued stirring.

Next, you can squeeze the fish balls.

Boil a pot of water in the pot, don't boil it, just boil it to sixty or seventy degrees.

Hot water can quickly shape the fish balls. If it is boiled, the fish balls may be boiled by the boiling water as soon as they are put into the pot.

Of course, if you put enough starch, you can also put it in the pot with cold water.

However, it is best to put the fish balls in hot water, so that after the fish balls enter the water, the foam on the surface will be washed away by the hot water, and the taste of the fish balls will be better.

If it is cold water, the foam will adhere to the surface of the fish balls, and after a long time, it will stick to it and it is not easy to remove.

After the water was heated, Zheng Guangyao took a round-bottomed spoon and started making fish balls.

Making fish balls is actually similar to making meatballs. You need to use a spoon to make them. The specific method is to grab a ball of fish paste with your hands, cross your thumb and index finger to make an exit, and slowly shrink your little finger, ring finger and middle finger. The minced fish in the hand is squeezed out from the tiger's mouth.

Once squeezed out, spoon into meatballs and place in hot water on the stove.

The fish balls made in this way are solid fish balls, which are the simplest and most common white fish balls.

If you want to add some content, you can actually put some shrimp roe, crab roe and other meat in this fish paste. Although the fish balls produced in this way are also solid, the texture and taste will become different.

If you want to eat stuffed fish balls, the operation is a little troublesome. You need to make the stuffed stuffing first, then refrigerate it to make it solidify, then divide it into small balls, and dig out some fish paste, wrap it like glutinous rice balls stand up.

For Cantonese cuisine masters, making fish balls is the basic one, the kind that can't go wrong even if you close your eyes.

And Zheng Guangyao's techniques and accomplishments in making fish balls are even higher. When he first started making fish balls, in order to let Xu Zhuo see clearly, he made them a little slowly. They did it one by one.

The speed is as fast as putting the prepared fish balls directly into the pot.

After all the fish balls are ready, the next step is to cook them.

The final texture and taste of the fish balls depends on the cooking techniques and skills, so this step is also very important.

Chapter 1377 Fish Bone Tofu Soup

After all the fish balls were put into the pot, Zheng Guangyao turned up the heat.

When the fish balls were just placed, in order to prevent the water temperature in the pot from being too high, the fire was turned on very low. Now that the fish balls have been placed, the fire can be turned up.

However, it cannot be opened to the maximum, because the water in the pot must be heated up slowly, so that the fish balls can adapt to the water temperature in the pot without being boiled or broken.

In addition, when cooking, you have to keep using a spoon to beat off the foam in the pot, so that the water in the pot is always kept in a cool state, so that the surface of the cooked fish balls will be smoother.

If there is foam, those foams are likely to make the surface of the fish balls uneven and affect the appearance.

When the water in the pot is heated to [-] degrees, the froth begins to increase gradually, which means that the impurities in the fish balls have been boiled out, and the increase of froth also means that the fish balls are almost cooked through.

Zheng Guangyao scooped up a fish ball with a spoon and brought it to Xu Zhuo: "Observe carefully, what's the change in this fish ball?"

Xu Zhuo was stunned for a moment. He didn't expect Zheng Guangyao to ask himself a test question at this time. Is he planning to overturn himself?

Xu Zhuo pretended to be calm and observed the fish balls in the spoon. He felt that the color had changed a bit. When he first put the fish paste in the pot, the minced fish was pure white, but now it looks slightly transparent, which makes the fish balls look A little gray.

In addition, the size of the fish balls has also changed. At this moment, the fish balls look significantly larger and feel more rounded.

In addition, Xu Zhuo sniffed his nose, as if the delicious smell of fish balls had been cooked, and now it smelled faintly of fish.

He didn't know whether his observation was correct, anyway, Zheng Guangyao asked this question, and he answered honestly.

If it's not right, it's a big deal that I'm thinking about what to do with the remaining fish back meat.

But as soon as Xu Zhuo's words fell, Zheng Guangyao showed a surprised expression: "I saw you were absent-minded just now, and thought you didn't observe carefully. I didn't expect all these changes to be seen in your eyes."

He smiled and continued: "Actually, if you want to look good, you can add more starch, which will make it more translucent and look good. Some food processing factories like to do this.

But the disadvantage is that the taste will become worse, which has led to more and more people not liking to buy the kind of quick-frozen fish balls in the supermarket, but choose to eat them outside or make them at home. "

Xu Zhuo also knows this, because when he used to eat hot pot, he liked to eat fish balls, but in the past few years, he has found that the taste and taste of fish balls are getting worse. The situation cannot be avoided.

Now finally found the reason.

Of course, even if Zheng Guangyao didn't mention Xu Zhuo, he could guess. After all, compared to fish, the price of starch is too cheap.

Even some low-end fish balls do not even use starch, and use flour and thickener to make up the number, which will save costs.

What's worse, even the few fish in it will be completely canceled and replaced with fish-flavored additives. Such fish balls can be seen in the frozen section of many supermarkets. They are cheap and have a variety of flavors.