Food starts with noodles

In short, it's a step that breathes soul into a dish.

The operation of injecting the soul of fatty sausage fish is somewhat different from that of boiled fish. For boiled dishes, some chili peppers are usually sprinkled on top of the dishes, and then poured with hot oil to fully enhance the aroma and spiciness of the dishes. Excited.

The fat sausage fish dish is slightly different.

The old man sprinkled a small bowl of minced garlic into the basin, and explained to Xu Zhuo as he sprinkled it back: "This dish may have a peculiar smell because it uses fat sausage as the base flavor.

So at this moment, we need to put a little more minced garlic to suppress the smell of fat intestines. At the same time, the strong garlic flavor will make the dishes less greasy and taste better. "

After sprinkling minced garlic, the old man set up the frying pan, poured a little more peanut oil into the pan, and turned on the fire to heat the oil.

While the oil was burning, the old man took a fine-mesh sieve, put a small handful of dried green peppercorns, and a bowl of chopped dried peppers in it, then put the sieve on top of a basin, poured hot water on it, and poured the peppercorns Rinse with hot water for peppers.

This will not only wash off the dust on the surface of the chili and peppercorns, but also prevent the peppers and peppercorns from being burnt by soaking them in hot water.

And more importantly, washing with hot water can activate the aroma molecules in the pepper and pepper, so that when it is fried later, the taste will be more fragrant.

After the oil in the pot was hot, the old man swung it a few times with a fine mesh sieve to control the water, and then poured it into the pot.

As soon as it was poured in, the hot oil in the pot suddenly boiled, and the water vapor mixed with the spicy smell of chili rose up, and the whole kitchen was full of this spicy smell.

He stirred the pot a few times with a spoon, so that the peppercorns and peppers would be heated more evenly, so that the aroma would be released more thoroughly.

When the dried chilies in the pot started to darken, the old man took the wok and poured the chili peppers and hot oil into the pot containing fatty sausages and fish fillets.

This dish immediately...

Sublimated.

The ruddy oil was floating in the basin, and slices of white fish were dotted in it, and the minced garlic that had been sprinkled on it before was stimulated by the hot oil, giving off a tempting aroma.

This fragrance, coupled with the tempting spicy taste, lifted people's spirits, and the saliva began to secrete unconsciously.

In the end, the old man grabbed a small handful of chopped chives and sprinkled them in the basin for decoration, clapped his hands, and looked like he was done.

Xu Zhuo originally wanted to see the old man make a fool of himself, but he didn't expect that the old man's cooking skills are really good. This Sichuan cuisine was made by him, a master of Shandong cuisine, with both spirit and shape.

Although he hasn't tasted it yet, Xu Zhuo is already thinking about whether to eat two bowls of rice or three bowls of rice tonight.

After he brought out this dish, the old man started to cook the fish tail.

Just as Xu Zhuo was about to make the remaining piece of fish back meat into sweet and sour fish fillets, Zheng Guangyao suddenly stopped him and said, "Xiao Zhuo, I'm going to fry eggs with fish intestines, do you want to learn it?"

Chapter 1380 Fish Intestine Omelette

The fish intestines had been packed long ago, and they had been soaking for a long time. Xu Zhuo didn't expect Zheng Guangyao to cook this dish right now.

But it just so happens that although he has been to Guangdong many times before, he has never tasted this dish, because he always feels that it is not clean, after all, it is fish intestines.

But today, he has been watching the whole cleaning process of the fish intestines, and they are cleaned up very cleanly, and Zheng Guangyao has always said that the taste is very good, which made Xu Zhuo want to taste it.

And if it is delicious, you can collect those fish sausages from the back kitchen in the future. Even if it is not new in the store, at least it will let everyone try something new.

Fried eggs with fish intestines is a classic dish in Shunde, Guangdong. It is usually made with the intestines of dace, because the intestines of dace are plump and thick, with a lot of fish oil sticking on them.

When making it, boil the fish oil first, then chop the fish intestines and stir them into the beaten egg liquid, and fry them with fish oil.

In this way, the eggs are very delicious, and the fish sausages inside are soft and springy, giving it a special taste.

But today, because the black fish intestines and fish oil are added to the dry pot, there is no step of boiling fish oil, and naturally there is no way to use fish oil for frying.

Zheng Guangyao took out the soaked fish intestines, squeezed out the water, cut them into small pieces and put them in a basin for marinating.

The ingredients for marinating fish intestines are very simple, a small spoonful of salt, a little rice wine, and then add pepper for half an hour, so that it can be grasped and mixed evenly.

After marinating the fish intestines, Zheng Guangyao brought seven or eight eggs. He was just about to start beating the eggs when Xu Zhuo took over the job.

Well, it is better for young people to do this kind of less difficult operation.

Xu Zhuo skillfully beat the eggs into a large bowl, then beat the eggs with chopsticks. After breaking them up, he put a small spoonful of salt into the eggs and beat them a few more times. The eggs were considered ready.

In the Shunde cuisine system, this is just a very homely side dish, so there are no strict steps and sequences in the recipe, basically you can do whatever you want.

After Zheng Guangyao explained the precautions to Xu Zhuo, he started production.

His approach is a typical restaurant approach. The so-called restaurant approach is short production time, paying attention to efficiency, and highlighting appearance.

Fish sausage is a kind of food that is easy to stick to the pan. Even if it is fried in a non-stick pan, it may stick to the bottom of the pan. Therefore, before making it, you must repeatedly slide the pan at least three times to avoid sticking. The pot phenomenon appears.

After sliding the wok, Zheng Guangyao poured a spoonful of peanut oil into the wok, heated it up and poured the marinated fish intestines into the wok, then shook the wok to let the fish intestines slide in the wok.

This will not only prevent sticking to the pan, but also allow the fish intestines to be heated more evenly.

Half a minute later, Zheng Guangyao started to stir-fry with a spoon. At this time, the fish intestines below were already half-cooked, and the chance of sticking to the pan would be much reduced if he stir-fried again.

Stir-fry for about 1 minute, the fish intestines in the pot have all changed color, and an attractive fresh fragrance wafts out of the pot.

Zheng Guangyao took Xu Zhuo's egg liquid and poured it into the pot along the side of the pot, but he didn't finish pouring it, but half of it was left.

After the egg liquid was poured into the pot, the fish intestines were immediately wrapped. Originally, there was some fat at the bottom of the pot, but after the egg liquid was poured in, the fat disappeared.

Before the eggs were formed, Zheng Guangyao took a spoon and started to stir-fry them. After the eggs were formed, he spread the eggs and fish intestines on the bottom of the pot in a thin layer, and poured half a spoonful of peanut oil along the sides of the pot.

After pouring it in, he poured the prepared scallions into the remaining egg mixture, stirred it a few times, and then poured the egg mixture in the bowl into the pot along the side of the pot like spreading an egg pancake.

After all the egg liquid was poured in, he picked up the frying pan and turned it slowly so that the egg liquid in the pan turned into a round cake.

After two turns, there was very little egg liquid left in the pot.

Then Zheng Guangyao poured a little peanut oil into the wok along the side of the wok again, and turned the wok again, and the omelette that had been formed in the wok started to turn accordingly.

After slipping the pan many times, this wok pan is better than a non-stick pan.

Holding the frying pan, Zheng Guangyao performed a perfect stir-fry, turning the omelette in the pan over in the air, and then fell steadily into the frying pan.

This time, the bottom side of the omelette was flipped to the top, and the side that was not so good was turned to the bottom.

Zheng Guangyao shook the frying pan, making the omelets spin in the pan.

This will not only allow the omelette to absorb all the fat in the pan, but also allow the bottom to be thoroughly fried until the outer skin is crispy.

After this step, the whole omelet is basically ready.

Zheng Guangyao left the stove with the wok in his hand, and a large plate was already prepared beside him.

He tilted the frying pan, and with a shake of his hand, the omelette in the pan fell steadily onto the plate, which was perfect.

But it can't be served at this time, because the omelette has to be cut.

Holding a dim sum knife, Zheng Guangyao cut the omelette on the plate horizontally and vertically from the middle like cutting a cake, making the omelette into triangles.

After doing this, the dish is considered ready.

Since it was eaten by his family, he didn't need to think about appearance, so Xu Zhuo unceremoniously picked up a piece and put it in his mouth.

After looking at the delicacies for a long time, I was really hungry, so when I saw the fish sausage omelet just out of the pan, Xu Zhuo couldn't help it, picked up a piece and put it in his mouth.

The taste of the omelette is very good. Because the outermost layer is fried, it tastes a bit crispy, while the egg inside is soft and tender, which tastes especially delicious.

And because there is no extra seasoning, the egg flavor is very strong.

In addition to the delicious eggs, the dots of fish intestines inside are also particularly prominent.

The taste of the fish intestines is relatively springy, and a little smoother than that of eggs, but the most outstanding thing is the very outstanding delicious taste.

This kind of umami is different from the taste of eggs. This kind of umami is mixed with the unique umami taste of aquatic products, but in that kind of umami, there is also a strong fragrance.

This taste complements the fresh aroma of the eggs and complements each other perfectly.

And the flavor of chives dotted in it is even more surprising.

Xu Zhuo finished the egg pancake in two or three bites, feeling unsatisfied. It was so delicious. The smell or other things that he was worried about before did not appear at all. It even made people forget that it was filled with intestines. It's a very delicious ingredient.

When he brought the plate outside, Yu Keke was waiting eagerly with his chopsticks.

But when Xu Zhuo brought fried eggs, he was a little disappointed: "Didn't you eat big black fish? Why did you fry the eggs?"

Xu Zhuo smiled and said, "This fried egg is not an ordinary fried egg. The taste of this fried egg is very delicious, beyond your imagination."

Chapter 1381

Yu Keke leaned over suspiciously, and after seeing the omelette on the plate, he asked curiously, "Why is one piece missing?"

Xu Zhuo said: "I tasted it when it was just out of the pot, and it was super delicious."

He originally wanted to share this delicious dish, but he didn't want Yu Keke to know that fish intestines were added to this dish, worrying that everyone would not be able to bear it.

But the more Xu Zhuo said that, the more Yu Keke felt that this dish was mediocre.

The previous dishes were so delicious and I never tasted them in the kitchen, but this fried egg dish was tasted in the kitchen instead. It’s not a guilty conscience, what is it?

But after all, it was brought by Xu Zhuo, so this girl decided to reluctantly taste a piece, and perfunctory Xu Zhuo.

As a result, after the egg entered, the girl's eyes widened, and she looked at Xu Zhuo with an incredulous look: "Why...why is it so delicious?"

Xu Zhuo smiled and said, "Eat more if it tastes good. Grandpa Zheng is going to cook fish offal in a dry pot. I want to learn it. When I see Grandpa Yuan later, I can perform in front of him."

Fish offal is a very common delicacy, and it can be found in many cuisines.

For example, Xinyang cuisine in the Central Plains cuisine, such as Hubei cuisine, such as Hunan cuisine, and even Northeast cuisine and other local cuisines, can eat very delicious miscellaneous fish dishes.

Among these dishes, dry pot fish offal is the most famous.

This dish is spicy and appetizing, and it is very delicious, especially the fish roe inside. After being put into the mouth and bursting, the umami taste is released in multiples, allowing the mouth to get a perfect umami baptism.

When Xu Zhuo returned to the kitchen, Zheng Guangyao had already started to collect the fish roe.

Because this fish is big enough, it also has a lot of roe, which looks like a bunch of grapes in the basin.

Right now Zheng Guangyao is carefully cleaning the fascia and blood clots inside the fish roe. These need to be cleaned out, otherwise it will affect the taste when eating, and there will be a very strong fishy smell.

In addition to the roe, deflate the swim bladder.

The fish maw was quite large, so Zheng Guangyao not only used a kitchen knife to open it up, but even used a kitchen knife to cut the fish fillet into several pieces.

This is not only convenient to cook, but also easier to eat.

After the fish maw was cut, Zheng Guangyao cut the cleaned fish roe into large pieces, and also cut the piece of fish skin left over from Xu Zhuo's minced fish just now, and put them together with the fish roe.

As for the fat in the belly of the fish, Zheng Guangyao cleaned up the fascia and blood clots on the surface, cut it into small pieces and put it aside separately.

There is too much fat, so I have to boil some of the fish oil later, and then make a dry pot.

The advantage of doing this is that the flavor of the prepared dishes will be very strong, and the fat in the fish fat is not completely boiled out, so if it is put into a dry pan, the fish oil will be slowly boiled out after heating, so that the fish Miscellaneous will become more fragrant and delicious as you eat.

After changing all the knives, Zheng Guangyao began to prepare the ingredients for the dry pot fish offal.

Fish offal is an ingredient with a strong fishy smell, so there must be more auxiliary ingredients, so as to suppress the fishy smell of fish offal.

The auxiliary materials include red pickled pepper, red pickled ginger, millet pepper, vitex, garlic and ginger. In addition, perilla has a very good effect of removing fishy smell. If you have it at home, you can also put two slices in it.

After all the ingredients were chopped with a knife, Zheng Guangyao started to make.

He set up the frying pan, put half a pan of water into the pan, and turned on the fire.

After the water in the pot was heated up, he put the prepared ginger slices and scallions into the pot, then added a large spoonful of high-quality white wine and a large spoonful of white vinegar into the pot.

Both of these are fishy, ​​and adding them can effectively remove the fishy smell.

After putting it in, when the water in the pot boiled, Zheng Guangyao poured the fish fat into it for blanching.

The steps of blanching are very simple. After pouring it in, wait for the water in the pot to boil again, first use a spoon to beat out the foam, and then use a colander to fish out the fish fat.

After taking it out, and waiting for the water in the pot to boil again, Zheng Guangyao put the fish roe, fish skin and the fish liver that had been pulled from the fish intestines into the pot, and blanched them.

Blanching water can not only effectively remove the fishy smell in the offal, but also wash out the impurities in the offal, making the offal taste better.

After the fish roe was poured into the pot, Zheng Guangyao began to gently push the pot with a spoon.

The purpose of doing this is to prevent the fish roe from sticking to the bottom of the pot, and to make the fish roe evenly heated so that the impurities inside can float out better.

"In fact, this dish should be cooked by Lao Yuan. When we were in the capital, he would clean up every time we encountered fish offal. The dish he made is spicy and delicious. Every time we eat it, we can't get enough of it."

Zheng Guangyao gently pushed the pot with a spoon, while recalling those things in the past in the capital.

The elderly like to recall the past, not only the past has their good memories, but also the remembrance of the past years.