Food starts with noodles

In fact, no matter how many flavors you buy, the raw materials are exactly the same. The only difference is that the flavor and coloring additives are different.

When the fish balls were about to boil in the pot, Zheng Guangyao turned down the heat to prevent the water in the pot from completely boiling.

Then cook for another five or six minutes. When no foam appears, the fish balls are almost completely cooked and ready to be cooked.

He took a large colander, took out all the fish balls in the pot, and put them in a basin of cold water to cool down. After cooling down, he could put them in sealed bags and put them in the freezer of the refrigerator. You can just take it out when you eat, which is very convenient.

The fish balls were ready, Xu Zhuo didn't learn the skills without any surprise.

Besides, everyone was busy with their own work at the moment, and he didn't have the chance to initiate a conversation about fish balls.

But don't worry, there will be more opportunities in the future, and the day after tomorrow, that is, the first day of the new year, the skills that you have devoted yourself to learning will be cooled down, and then you can just find a reason to do it again.

The problem is not big.

The current fish balls are actually semi-finished products, and they have to go through secondary processing before they can be served on the table.

These fish balls can be braised in brown sauce, made into soup, or even added to other dishes, but today there is already a soup, which is the fishbone tofu soup made by Xu Wenhai, so Yu Peiyong plans to braise these fish balls in soy sauce.

Originally, in the Huaiyang cuisine system, there were very few braised dishes, but today, in order to cater to everyone's taste, Yu Peiyong decided to make a few more dishes with a slightly stronger taste for everyone to taste.

At this moment, the fish balls are still cooling, so there is no rush to make the braised fish balls. He first takes out the loofah steamed fish belly from the steamer, pours some freshly fried gold and silver garlic sauce on top, and brings it out for everyone taste.

At this time, Xu Wenhai also started to make fish bone tofu soup.

The ingredients used in this dish of fish bone tofu soup are very simple, that is, the fish bones that have just been picked, and a piece of old tofu.Xu Wenhai cut the fish bones into sections first, and then cut the tofu into thinner slices.

After cutting, boil the tofu first.

Old tofu needs to be boiled to taste. Not only will it not have that beany smell, but it will also taste a little stronger.

The steps of boiling water are very simple. Boil a pot of water, put two tablespoons of salt in it, wait for the water in the pot to boil, put the cut tofu in and cook for a few minutes.

After the tofu was boiled, Xu Wenhai poured out the water in the pot, washed it clean, put the wok on the stove to reheat it, and put in cold oil to smooth the pot.

After repeatedly sliding the pan two or three times, he added a spoonful of lard to the pan, and when the oil was hot, he put the fish bones cut into sections and started frying.

During the frying process, do not overturn the pan, because overturning the pan will cause the fish bones to scatter and easily stick to the pan and cause a paste.

You have to shake the pot slowly to make the fish bones turn in the pot.

When the fish bones are almost fried, turn the pot with a spoon to cook both sides of the fish bones until cooked through.

Only when it is fried thoroughly can the fishy smell in the fish bones be fried out, and at the same time, the fragrance of the fish bones can be made stronger.After frying, Xu Wenhai added half a pot of boiling water to the pot.

The soup in the pot immediately turned milky white and looked a little thick.

After the white soup in the pot boiled, Xu Wenhai poured the boiled tofu into the pot, then put a teaspoon of salt and a teaspoon of pepper into the pot, continued to boil for 10 minutes, then took it out of the pot, poured into the prepared pot.

Then sprinkle chopped green onion and coriander, and then pour in a little sesame oil, a delicious and nutritious fishbone tofu soup is ready.

Of course, this is the hotel's practice, which is more about efficiency.

In fact, this kind of soup can also be put on the stove and simmered slowly, and the bone marrow in the fish bones will be slowly boiled out, so that the taste of the soup will be better.

Everyone was busy, Xu Zhuo felt that it was time to make boiled fish fillets and sweet and sour fish fillets. After all, there were still a lot of fish backs left, enough to make two big dishes.

Just as he was about to do it, the old man suddenly said: "The meat on the back is too thin, not suitable for making boiled fish fillets."

Xu Zhuo froze for a moment: "Then what should I do?"

The old man pointed to the pig intestines that he and Zheng Guangyao packed up in the afternoon, and said, "You can make sausage fish, which is more suitable for using the back meat of the fish."

Xu Zhuo was stunned for a moment: "Fat sausage fish?"

He suddenly felt that the fish balls seemed not so fragrant...

Chapter 1378

Xu Zhuo was a little puzzled besides his heart.

Because the old man actually proposed to cook dishes from other cuisines, which is really surprising.

If Zheng Guangyao and Yu Peiyong said that, Xu Zhuo would not be surprised at all, because these two people have no opinion on the superiority of the cuisine, but the old man is different, the old man is a hardcore Lu cuisine. Cuisine has always embraced the mentality of "everyone here is scum".

Therefore, Xu Zhuo couldn't believe that he was able to recommend him to cook fatty sausage fish, a typical Sichuan dish.

But there is one thing to say, the remaining piece of fish back meat is really suitable for making sausage fish, because most of the fat of the fish is in the abdomen, and the back is basically thick lean meat. If you make boiled fish , It's really not fragrant enough.

But the fat sausage fish is different. The fat sausage fish is made with fat sausage and fish together. The fatness of the fat sausage can just make up for the shortcoming of the fish with less fat. For people with heavy taste, this is definitely a dish. A delicacy not to be missed.

Of course, for those who like to eat light food, this dish is too greasy, and even a little unacceptable, and for those who don't eat offal, this kind of practice is an act of recklessness.

It's a pity that such a good fish was ruined by the fat intestines.

Everyone's understanding of food is different, and their hobbies for food are even more different, so we can't use one standard to ask everyone.

It's just a matter of choosing what suits you.

For example, Xu Zhuo, he really likes this kind of heavy food, so when the old man said the word fatty sausage fish, he was a little moved and even wanted to learn it.

Xu Zhuo has the skill of boiling fish in water, and he can also make fatty sausages. If he is forced to cook fatty sausage fish, he can make it more or less.

But today, all the chefs present are famous chefs, and the fat sausage fish must be cooked perfectly, so Xu Zhuo thought about it and planned to let the old man do it.

The old man has been waiting to burn the fish tail, but at the moment the stove is occupied and there is no room for it, so he has nothing to do in the kitchen.

That being the case, why not let the old man cook it once, and see how good he is at cooking Sichuan cuisine, and by the way, look forward to whether the old man will overturn his cooking.

Well, if you don't like this cuisine every day and don't like that cuisine, if you can't even cook fatty sausage fish well, then see how the old man will despise others in the future.

As soon as this idea took shape in Xu Zhuo's mind, he couldn't help but want to see the situation of the old man after the car overturned.

and so……

"Grandpa, I'm not very good at fat sausage fish. You have nothing to do right now, how about you give me a demonstration?"

After a pause, Xu Zhuo added, "I'll help you."

The old man didn't expect Xu Zhuo to say that, he just mentioned something casually, but Xu Zhuo kicked the ball to himself.

However, seeing Yu Peiyong and Zheng Guangyao cooking, the old man also got a little itchy, so he agreed: "I don't know how to make such a simple dish as fat sausage fish. Look at me, and I will teach you how to do it."

After speaking, the old man washed his hands and began to slice the fish, and even refused Xu Zhuo's request to help change the knife.

"If you want a dish to be delicious, you must cook it yourself from beginning to end. For example, fish fillets. Only by doing it yourself can you know the true thickness of the fish fillets, and you will be more careful when cooking. The slices are cooked just right. If someone else cuts the slices and cooks them, there will always be some differences in the heat."

As the old man said, he quickly sliced ​​a piece of fish back meat into pieces.

He fillets the fish very fast, almost like slicing, but still fillets, and the fillets are very thin.

After filling the fish fillets, he began to flavor the fish fillets.

Put a spoonful of salt and a spoonful of pepper in it, pour a little cooking wine, and then grab the fish fillets and mix them.

When the fish fillets are sticky, beat an egg white into it, then add a handful of starch, mix well again, and finally pour in half a spoonful of cooking oil and mix well to prevent sticking. The fish fillets are marinated.

After marinating, the old man began to prepare the side dishes to be used, such as celery, lotus root slices, lettuce, etc., and prepared some of each.

Then, the old man took two fat sausages that had been washed and soaked before, put them directly in the pot, and added water to blanch them.

When making fatty sausage fish dish, many people would choose stewed fatty sausage, but the old man did not do that, because he thought that although stewed fatty sausage was delicious, it did not bring the fragrance of fatty sausage into the dish, so he Decided not to do that.

When it comes to cooking, everyone has their own tricks, as long as it tastes good, a little difference in cooking methods doesn't mean anything.

After adding water to the pot, the old man put a small bowl of scallions and sliced ​​ginger into it, and poured a small half bottle of high-quality liquor into the pot.

When blanching the sausage, you must add more ingredients, so that the peculiar smell in the sausage can be cooked out.

After the ingredients were put in, the old man turned on the fire on the stove and cooked it on high heat.

Soon, the water in the pot boiled, and he skimmed off the foam with a spoon, and then continued to cook.

While cooking the fat intestines, the old man was not idle. He chopped some minced ginger and garlic, chopped up half of Xu Xiaochu's hot pot base, and prepared a large spoonful of bean paste.

The fatty intestines were cooked for another 5 minutes, the old man turned off the fire, and took out the fatty intestines from the pot.

At this time, the sausage is almost five or six mature, and the fat inside is very rich. In addition, no salt was added when blanching, so the sausage did not shrink, but remained soft.

Taking advantage of the heat, the old man began to cut the fat sausages. He cut the fat sausages into hob segments, then heated the oil in a pan, first heated the pan and put it into a cold oily pan, then poured it out, and poured in a spoonful of peanut oil again and a spoonful of lard.

If this dish wants to be delicious, it must be made with mixed oil, so that the dish will be fragrant, delicious and delicious.

After the oil was hot, he poured the cut sausages into the pan and stir-fried them over high heat.

Stir-frying can make the sausage thoroughly cooked, and at the same time stir-fry out the excess fat, making the dishes taste more fragrant.

Stir-fry for about 1 minute. When the fat in the pot obviously increases, the old man stops, pours the minced ginger and garlic into it, stir-fries until the aroma is released, and then puts in a small handful of peppercorns and peppercorns.

After the aroma is exceeded again, pour in the prepared bean paste, stir-fry the red oil, and then add the chopped hot pot bottom material.

At this time, the fat sausage that was originally Bai Shengsheng has become rosy and oily, and it looks very delicious.

But I can't eat it yet, I have to continue frying it.

The old man poured some high-grade liquor into the pot along the side of the pot. When the water vapor in the pot evaporated, he poured the prepared boiling water into the pot. Continue to cook.

Boiling can not only make the taste of fatty sausage soft and rotten, but also thoroughly cook the aroma of various ingredients and spices into the soup.

After cooking for about 5 minutes, the old man lifted the lid and prepared to season.

Chapter 1379 Sublimated!

It stands to reason that this dish is made of hot pot base and bean paste, so it should not need seasoning, but the truth is exactly the opposite.

The more heavy seasonings there are, the more seasonings need to be re-seasoned.

This seasoning is not to make the taste of the dishes stronger or stronger, but to make all the tastes more harmonious and soft. Only in this way can the dishes be delicious.

For example, now, the old man puts a teaspoon of edible salt into the pot, and then puts two teaspoons of white sugar.

A small amount of salt can make the taste of the dishes more delicious, and sugar not only enhances the freshness, but also softens all the tastes, so these two things are indispensable when seasoning.

In addition to the salt and sugar, you can also put a little vinegar, which is also a way to soften all the flavors.

But you can’t put too much vinegar, only a little bit. If you can taste sour or sweet in this dish, it means overturned.

Delicious dishes should be full of spicy and spicy, but the taste is not strong, only in this way can it be considered authentic.

After seasoning, the old man stirred the pot a few times with a spoon, and then poured the prepared side dishes into the pot.

The side dishes should be placed in order, the ones that are resistant to cooking should be put earlier, and the ones that are not resistant to cooking should be put later. Anyway, no matter what the side dishes are, the requirement is to cook them until they are raw, and they cannot be cooked for too long.

If left too long, it will lose its taste.

And don't think that the taste is not good after cutting raw. These side dishes are used as the bottom of the basin. All toppings will be served in a basin, so don't worry that the side dishes will not be cooked through.

After the side dishes are put in, continue to cover the pot and simmer on low heat.

Cooked until the side dishes were raw, the old man lifted the lid of the pot again, and then brought a clean small pot, used a colander to pour out all the side dishes, fat intestines and ingredients from the pot, and put it on the bottom of the pot.

After cleaning it up, he turned up the heat, brought the soup in the pot to a boil, and then turned off the heat after it boiled, so that the soup in the pot would keep boiling. This kind of soup is the most suitable for fish fillets. .

The reason is very simple, because if the soup in the pot keeps boiling, the fish fillets will be boiled apart or broken as soon as they are put in.

You must also pay attention when placing the fish fillets. First, put them into the pot one by one. It is best not to overlap to prevent the fish fillets from sticking together. This will also allow the fish fillets to mature faster and prevent uneven rawness and ripeness. Case.

After the fish fillets are put into the pot, you can't stir them with a spoon, you can only shake the frying pan quickly and slightly, which can prevent the fish fillets from sticking to the bottom of the pot.

While shaking, you can also use a spoon to slowly push a few times in the pot, so that the fish fillets can be heated more evenly.

The fish fillets don't need to be cooked for too long, and they can be out of the pan when they are six mature.

The so-called six-maturity means that the fish fillets change color, from soft and slump to hard. Only at this time can the fish meat maintain its freshness and tenderness to the maximum extent, and it will taste smoother and more delicious.

The old man used a large colander to fish out the fish fillets from the pot and put them in a basin containing fat sausages and side dishes, then turned the stove back on to the maximum and boiled the soup in the pot.

After boiling, hook a little water starch into the pot, which can make the soup more viscous, and also have the effect of heat preservation, preventing the dishes from cooling down at the end of the meal.

After hooking the starch, when the soup in the pot boiled again, the old man took the soup in the pot and poured it into the basin.

This time, it is enough to make those six mature fish fillets reach eight mature.

But it can't be served at the moment, because there is still the last step - pouring oil.

For boiled dishes, there is a step of pouring oil. This step can not only increase the spicy taste of the dishes, but also make the dishes more fragrant.