Food starts with noodles

After all, when they were in the capital, they were the most vigorous, creative and enthusiastic in their lives. Every day at that time was probably very memorable and memorable.

Finally, the water in the pot boiled. Zheng Guangyao beat the froth with a spoon, then used a colander to fish out all the fish roe, skin, and dried fish in the pot, and rinsed it twice with hot water.

Well, freshly blanched meat ingredients cannot be rinsed with cold water, because cold water will make the foam stick to the ingredients, and only hot water can completely rinse the foam.

After rinsing, it's time to craft.

Zheng Guangyao poured out the water in the wok, washed it clean, put it on the stove again, then poured the fish fat that had controlled the water into the wok, and started to boil the fish oil.

The dish of dry pot fish is usually fried with lard, but if there is fish oil, this is naturally a better choice. The reason is that fish oil can greatly increase the umami taste of the dish while being fragrant enough .

Soon, the unique fragrance of fish oil wafted out of the pot, and the clear fish oil was fried out.

When the fat fish gradually shrunk in size and turned to burnt yellow, Zheng Guangyao took the fat fish out of the pot with a colander.

In fact, only a small half of the fish oil in it has been boiled out at this moment, and more than half has not been boiled out.

But in order to make the next dry pot taste better, it has to stop when it should stop.

After removing the fat from the fish, Zheng Guangyao directly poured the fish roe, skin, and liver into the pot, and fried the fish with fish oil first, so that the dishes would taste more delicious.

Do not stir-fry the fish offal when frying, because that will cause the fish roe to scatter. After the bottom side is fried, turn it over with a large turning spoon, so that the fish roe will form pieces.

After the fish roe was fried on both sides, Zheng Guangyao put the colander on a basin, and then poured the fish oil and octopus in the pan into it.

After the fish offal and fish oil were separated, he poured the fish oil into the pot again, then brought over the side dishes he had prepared before, and officially started making this delicious dish.

Chapter 1382

Xu Zhuo originally thought that this dish was very simple, and Zheng Guangyao always emphasized that it was a very simple dish.

But the previous series of preparations made Xu Zhuo suddenly realize that the "simple" he understood should be different from the "simple" understood by Zheng Guangyao.

Perhaps in the eyes of these chefs, as long as it is not the finale, it is not complicated.

But the simplicity in Xu Zhuo's eyes is basically shooting cucumbers or something.

The difference between the two is probably the distance from the sky to the well.

After the oil in the pot was heated up, Zheng Guangyao poured minced ginger and garlic into the pot, and after sautéing until fragrant, he also put in pickled peppers and pickled ginger, and continued to stir-fry.

After frying the red oil in the pot, he poured the chopped millet pepper and two vitex into the pot.

This dish will use a lot of chili and garlic, the purpose is very simple, it is to remove the fishy smell and make the dish taste better.

Zheng Guangyao said while stirring the ingredients in the pot, "Actually, you can also use bean paste to fry, but Lao Yuan didn't use it before, so I didn't use it either. This is Lao Yuan's method, and we can't change it at will."

The older the chef, the more he likes to respect the tradition, and he will not change the traditional methods.

On the contrary, young chefs prefer to change the dishes, and the euphemistic name is: innovation.

Although Xu Zhuo is a young man, all he has come into contact with are top chefs, and the skills given by the system are relatively traditional, so strictly speaking, Xu Zhuo is an out-and-out traditional chef.

Continue to stir fry, when the unique aroma of fresh peppers wafted out of the pot, Zheng Guangyao scooped half a spoonful of rice wine and poured it into the pot along the side of the pot, then put half a spoonful of light soy sauce into the pot, and There is also a teaspoon of salt and a teaspoon of sugar.

After putting all these ingredients into the pot, stir them with a spoon, and then Zheng Guangyao added a large bowl of pork bone broth to the pot.

After putting it in, he poured the previously fried fish roe, fish skin and liver, and the fish fat that was half boiled with fish oil into the pot.

Xu Zhuo was dazzled by these steps like flowing clouds and flowing water.

If I hadn't seen it with my own eyes, I couldn't believe it was the handicraft of an 80-year-old man.

After all the offal was put into the pot, Zheng Guangyao gently pushed the pot a few times with a spoon, then stood aside, quietly waiting for the soup in the pot to boil.

At this time, the pot cannot be covered, because at this time, the volatilization of rice wine should be used to let the peculiar smell in the pot float away along the water vapor. It flows into the pot again, which greatly reduces the taste of the dishes.

In addition, not covering the pot is also conducive to the juice collection of dishes.

After all, this dish is a dry pot dish. Although some soup is allowed, but not too much. If it is made into a stew or soup, it has nothing to do with the word dry pot. It is a typical overturning behavior .

If you add perilla leaves, you can put them in the pot at this time. Perilla has a very good effect on removing odors, and putting them in can make the dishes taste better.

Of course, there was none at home today, so Zheng Guangyao was not prepared.

Soon, the soup in the pot boiled, and Zheng Guangyao held the frying pan and shook it quickly, while pushing slowly at the bottom of the pot with a spoon.

This is mainly to prevent the fish roe from sticking to the bottom of the pot and causing paste.

And doing so can allow the soup to penetrate into the fish offal to the maximum extent, so that the taste can be completely immersed, so as to avoid unsatisfactory situations.

"In the Northeast, I like to stew old tofu with miscellaneous fish and miso. The taste is very unique and it is also a great meal. But personally, I prefer this method in Hunan. It is straight, spicy, and spicy. The throat is on fire, only in this way can the fish offal be more delicious and more delicious."

While Zheng Guangyao was doing it, he was talking about fish offal with Xu Zhuo.

It is hard to imagine that this is the words of a Cantonese chef who pays attention to freshness, and it is made in Northeast China and Hunan.

However, good chefs are not limited to the same cuisine. Even if the old man is a hardcore Shandong cuisine man, he has actually studied a lot of dishes from other cuisines.

Otherwise, how could he cook Huaiyang cuisine proficiently?

Otherwise, how could he be so familiar with Fat Sausage Fish?

The umami in the pot is getting stronger and stronger, and the soup is gradually getting less.

Pork bone broth is easier to dry out than clear water, and fish offal is more or less able to absorb water, so after five or six minutes of cooking, the soup in the pot has almost bottomed out.

Zheng Guangyao turned the frying pan around, letting the fish in the pan rotate a few times, then he scooped up some chili oil and poured it into the pan.

At this moment, Xu Zhuo finally understood why Zheng Guangyao said that Hunan's method is hotter.

There are already pickled peppers, millet peppers and Erjingtiao, and now we put chili oil in it, can this not be spicy?

However, it is precisely these chili oils that completely kill the last bit of peculiar smell in the fish offal, leaving only the spicy taste.

After putting it in, Zheng Guangyao stirred the pot twice with a spoon to make the chili oil even, and then picked up the pot and left the stove.

At this moment, a dry pot was prepared on the workbench next to it, and some shredded onions were placed in it. Zheng Guangyao carefully poured the dishes in the pot with the soup into it.

After pouring, he pinched some coriander and put it on top for decoration.

A dry pot fish offal with a good appearance and strong flavor is ready, just put a piece of solid alcohol on the bracket under the dry pot, and then light it, the dry pot is ready to eat.

Don't be impatient with this dish, you have to eat it slowly, because there is a fire underneath, which makes this dish taste better the longer it is cooked.

Especially when the soup in the pot is completely dry, the pot is full of fat at this time, and it tastes really special.

After Zheng Guangyao finished the dry pot, he was just about to wash the pot and make the fish pot with bamboo sticks, when Xu Wenhai suddenly said, "Uncle Zheng, how about letting me make this dish? You just give me some pointers. See if there are any mistakes in my approach."

This was said to be watertight, but in fact, he was worried that Zheng Guangyao's health would not be able to bear it, so he was just asked to rest for a while.

But Xu Wenhai's words clearly gave Zheng Guangyao enough face and made the old man smile. Although he didn't say anything, Xu Zhuo knew very well that the old man must be slandering the old man in his heart:

"You are the only one in the Xu family who can't speak."

But Lao Xu used to be a typical person who could move without beeping, why is he so good at talking now?

The business field is really a big dye vat. Comrade Xu, who used to have thick eyebrows and big eyes, has now become a smooth-talking person. This change is really...

When he was feeling emotional, he suddenly thought of his changes after having the system, and couldn't help but smile.

In the future, I may also become a person who has both sides in the business field, knows how to talk to people, talk to the devil, and have a good relationship with everyone.

This is probably...

Just grow up.

Chapter 1383 Stewed Bamboo Fish Belly

Stewed Bamboo Fish Belly Pot is a famous Cantonese dish. It is simple to make and has a strong flavor. It is a super delicious side dish.

In the south, belly meat such as fish belly, beef brisket, and pork belly are particularly popular, especially fish belly, which is simply a favorite of many gourmets.

There are many ways to make fish belly, such as the steamed fish belly that Yu Peiyong made before, such as pan-fried fish belly, such as braised fish belly, and the bamboo fish belly stew that is now being made.

This part of the fish belly is fat and thin, rich in fat, suitable for various cooking methods.

Xu Wenhai put the wok on the shelf, poured half a pot of peanut oil into it, and put it on high heat.

After the oil was burned, he took a few yuba sticks and broke them into small pieces about ten centimeters long with his hands.

Dried bean curd sticks are very brittle, you can break them by hand instead of cutting them with a knife.

After breaking off, he put the bean curd sticks in a large colander, and then stood by the stove, waiting for the oil to warm up.

The ingredient of bean curd stick needs to be soaked before eating. Generally, it can be soaked in water directly, but if you want it to be delicious, you have to deep-fry it.

Deep-frying does not make the yuba more fragrant, but mainly allows the yuba to be extended to the maximum extent, making the taste of the yuba better.

Moreover, after frying, the soaking time of yuba can be greatly shortened. In general restaurants, when using yuba as an ingredient, they will be fried.

Of course, the family practice can also be like this, but many people are lazy and easy to eat, and think that fried bean curd sticks will taste greasy, so they are quite resistant to this method.

In fact, after deep-frying, soak in water. Even if there is oil in the bean curd sticks, it will be soaked out, and the taste of the bean curd sticks will not become greasy.

Soon, the oil in the pot reached [-]% heat, Xu Wenhai put the colander into the oil pot, and when all the bean curd sticks were floating on the oil surface, he pulled out the colander.

The bean curd sticks are bubbling in the oil pan, and the surface is quickly blasted into dense vesicles.

The fried yuba will be stretched because of the function of these small bubbles. When it is made into dishes, these small bubbles will make the taste richer and taste more delicious.

Bean curd sticks are very dry, so even though the oil in the wok is very cold, the frying time should not be too long.

After frying for about 1 minute, Xu Wenhai pressed the yuba with a colander and pressed the yuba to the bottom of the pot.

The purpose of doing this is to make the bean curd sticks fried more thoroughly. After all, this thing is too light and keeps floating on the oil surface, making it difficult to fry the inside.

After frying for about 1 minute, Xu Wenhai let go of the colander. At this time, the bean curd sticks were completely fried and the color became slightly darker.

It's ready to cook.

He took out all the bean curd sticks in the pot with a colander, and put them into a basin filled with hot water.

At this time, the inside and outside of the bean curd sticks have been heated by oil, so there is no need to soak them in cold water, and put them directly in hot water.

If there is no frying, it is best to soak in cold water, because hot water will scald the outer skin of the bean curd sticks, resulting in a hard core of the soaked bean curd sticks.

As soon as the yuba was put into the basin, the grease on it floated out.

The oil pan that has fried the bean curd sticks cannot be removed, because the fish belly will have to be oiled later, so just turn off the fire at this moment.

While soaking the bean curd sticks, Xu Wenhai took the remaining piece of fish belly and cut it into strips as wide as a thumb with a knife.

After cutting it, put it in a basin and start marinating.

He put sliced ​​ginger and scallions into the pot, and then added a small spoonful of salt, a small spoonful of sugar, a small spoonful of pepper, a little light soy sauce, half a spoonful of rice wine, and an egg white.

Finally, a little oyster sauce is added, which is mainly to increase the umami taste.

After putting it away, mix it with your hands so that all the juice can be evenly stained on the fish belly.

After grasping and mixing, Xu Wenhai sprinkled a handful of starch into the basin, and continued to grasp and mix, so that a thin layer of batter hung on the fish belly, which could lock the moisture in the fish belly.

Finally, he poured a little peanut oil into the pot, mixed it again, and put it aside to marinate.

Marinated fish belly is different from making fish fillets before. The fish belly needs more marinating ingredients, and the fish belly must be marinated thoroughly, because the fish belly will be oiled later, and it is not marinated or marinated If the taste of the ingredients is too weak, it will affect the final taste and texture of the dishes.

After the fish belly was marinated, Xu Wenhai began to prepare the ingredients for this dish.

Cut the ginger into soybean-sized ginger slices, cut the green onion into oblique knife segments, cut the garlic in half to make garlic cubes, and prepare two green and red peppers, remove the seeds and cut into diamond-shaped slices.

This dish has a salty and fresh taste. If you don’t particularly like spicy food, just add a little green and red pepper for color matching. If you like spicy food, you can prepare a few pieces of dried chili.

In addition, two star anises, some scallions, and a small bowl of starchy water made from broth should be prepared.

The star anise is put in when the pot is hot and sautéed together with the onion, ginger and garlic, and the chives are put into the pot for decoration when it is about to come out of the pot.

After everything was ready, Xu Wenhai deliberately found a casserole pot, cleaned it and put it aside for later use.

Strictly speaking, it is better to make this dish in a casserole, but in order to improve efficiency, restaurants usually prepare it in a wok, and then pour the dishes into the hot casserole.

In this way, when it is served on the table, the hot casserole can reheat the dishes, making the taste better and the soup more viscous.

After marinating for about 15 minutes, Xu Wenhai turned on the stove again and started to boil the peanut oil in the pot.

After the oil temperature rises, the fish belly has been marinated for 10 to [-] minutes, and it is almost fully marinated, so it can be oiled.