Food starts with noodles

Zhao Jinma took out the steamed fish dish and put it on the workbench. After the steam dissipated a little, he sniffed the smell and said with a smile: "I feel like I have missed it, my in-laws. You are a guest, so you should taste it first."

Guo Shuying came over, looked left and right and said: "When steaming, the ham below should not be cut into slices, but should be cut into strips, so that the fish can be cushioned and steamed more easily, and at the same time, the taste of the ham will not be delayed. In fish."

When steaming fish, the air circulation under the fish body is very important. This not only affects the maturity of the dish, but also affects the taste of the seasoning.

The average housewife knows to put some shredded ginger under the steamed fish, which makes it easier to cook the fish.

As a chef, Zhao Jinma naturally knew this, but he was too pursuing the beauty of form when he was just putting on the plate, so he ignored this.

Now Guo Shuying is just standing in the perspective of a chef, reminding Zhao Jinma.

After finishing speaking, Guo Shuying picked up the chopsticks unceremoniously, first picked up the ham slices covering the fish, and then used the chopsticks to pick up a piece of fish meat in the belly of the fish, and began to help Zhao Jinma test the poison.

Well, the taste of fish is still unknown, Zhao Jinma is so eager to let his in-laws try it, it really feels like a poison test.

But as a chef, tasting dishes is a basic skill.

Not to mention a few old people, even Xu Zhuo himself has tasted countless dishes, good ones, bad ones, made by himself and made by others, anyway, he has already become numb to tasting dishes.

It can completely achieve the state of being delicious without being greedy, and unpalatable without vomiting.

Guo Shuying put the fish into her mouth, first sipped it to feel the freshness of the fish, and then chewed it twice to feel the texture of the fish.

After thoroughly savoring it, he put down his chopsticks and said, "Very good. The fish meat is very tasty and springy, but the skin part of the fish has a slightly strong taste, so it should be eaten with the fish meat."

These words shocked Zhao Jinma immediately: "So, I will think about it later and introduce this dish in the store."

After Guo Shuying tasted it, the others also tasted it one by one.

The freshness of the ham is perfectly integrated into the fish, which makes the fish delicious and delicious, and it also adds the freshness and thickness of the ham.

This taste makes the originally fresh fish more delicious and varied.

And the taste in the belly of the fish is richer and the fragrance is more intense. The compound fragrance makes people want to stop.

After trying this improved version of Zhao Jinma's three-fresh boneless fish, because Feng Weiguo's grilled Hualanyu was still early, everyone discussed it and decided to let Guo Shuying cook braised stinky mandarin fish first.

This is also today's topic.

So many people gathered here, just want to know if there is any trick when cooking the dish of braised stinky mandarin fish.

Chapter 1564 Braised Stinky Mandarin Fish

Stinky mandarin fish is a famous dish in Huizhou, and it is also the main dish of Huizhou cuisine.

There are many ways to eat stinky mandarin fish. It can be steamed, pan-fried or dried.

But the most authentic way to eat it is braised in soy sauce.

The dish of braised stinky mandarin fish can best stimulate the fragrance of stinky mandarin fish itself, and it can also represent the eating habits of Huizhou people.

Due to the geographical environment of Huizhou, Huizhou people have created unique eating habits.

Anhui cuisine pays attention to local materials and wins with freshness. All ingredients must be fresh. Only in this way can the original taste of dishes be highlighted.

In addition, Anhui cuisine is good at braised in soy sauce. In Huizhou, almost all ingredients can be used to braise in soy sauce.

In addition to braised in soy sauce, Anhui cuisine is also good at stewing and steaming, and is especially skilled in mastering fire skills.

In addition, Huizhou people are also very good at pickling various dishes, from vegetables to meat dishes, from stinky mandarin fish to ham, all Huizhou people in every household are good at.

However, Anhui cuisine is not good at stir-frying, which makes Anhui cuisine a cuisine with very distinct advantages and disadvantages.

Up to now, although many new dishes have emerged in Anhui cuisine, the entire Anhui cuisine system still inherits some characteristics of ancient Huizhou.

Such as heavy color, heavy oil, heavy fire skills and so on.

The stewed stinky mandarin fish in braised sauce that I am going to make almost covers all the characteristics of Anhui cuisine.

The stinky mandarin fish is ready, and the whole body of the mandarin fish is green, which is a symbol of the marinating in place.

These stinky mandarin fishes were brought by Guo Shuying and the others to taste for the people of the Zhao family. There was a whole wooden barrel full of fat and strong mandarin fishes.

After Guo Shuying took the mandarin fish out of the barrel, he put the slightly smelly mandarin fish into clean water and began to soak and clean it.

Soaking can soak out the excess salt in the fish, and at the same time make the fish slightly softer.

When the stinky mandarin fish is marinated, because it is pressed with a big stone, the meat will be firmer, and the water in the fish will be lost, so the freshly marinated mandarin fish may even feel a little hard to the touch.

If you do it directly, the taste of the fish will be a bit poor.

Moreover, when the fish body is hard, it is not easy to clean.

Therefore, after the stinky mandarin fish has just been taken out, it should be soaked in clean water for a while.

It doesn't have to be too long, 5 minutes is enough.

Five minutes later, Guo Shuying began to clean the mandarin fish.

The stinky mandarin fish was not washed when it was marinated, and there were visceral residues in the abdominal cavity, which is the main reason why the mandarin fish can be fermented.

Now that I want to eat, these dirty things will naturally be cleaned up.

Not only the belly of the fish must be cleaned, but even the gills and other parts of the fish must be cleaned in place.

After cleaning, Guo Shuying put the mandarin fish aside to control the water. Taking advantage of this time, he began to prepare the ingredients for braised stinky mandarin fish.

"If you want to eat stinky mandarin fish well, you have to reflect the fragrance of mandarin fish as much as possible.

Although mandarin fish itself has enough fragrance, but this kind of fragrance is not heavy, not strong, so when making it, you need to add something to enhance the fragrance. "

While talking, Guo Shuying went to the workbench next to the pork and cut a small piece of pork belly.

Pork belly is the secret weapon for smelly mandarin fish.

Xu Zhuo was a little surprised by this.

He originally thought that when making the dish of stinky mandarin fish, mandarin fish alone would be enough, but he didn't expect that if he wanted it to be delicious, he had to put pork in it.

"Grandpa Guo, can't we just use lard to make it?"

Xu Zhuo recalled that there are many dishes cooked with lard in Sichuan cuisine, and felt that it should be possible to cook stinky mandarin fish with lard.

Unexpectedly, Guo Shuying smiled and said: "Personally, I don't recommend using lard for cooking, because if lard is used, the taste of the stinky mandarin fish will be very greasy."

While dicing the meat, he explained the reason to Xu Zhuo.

When stinky mandarin fish is made, because the skin of the fish is rich in collagen, the soup will be very viscous.

If lard is used again, the stickiness will be doubled, which will make the stinky mandarin fish feel greasy.

It may be nothing at first, but if you eat too much, the greasy feeling will become stronger and stronger.

And if diced meat is added, it can enhance the flavor of the dish and reduce the greasy feeling.

In addition, the rapeseed oil used to make braised stinky mandarin fish can also prevent the dishes from being too greasy.

Although Anhui cuisine is heavy in color and oil, it does not taste greasy. The main reason is that Huizhou people like to use rapeseed oil for cooking.

This is different from the north like to use peanut oil.

After dicing the meat, Guo Shuying grabbed a handful of garlic and a large piece of ginger, and cut them into small cubes.

In addition, he also prepared some diced bamboo shoots and red pepper rings.

These are commonly used ingredients for making stinky mandarin fish. In fact, some can be added, but pure stinky mandarin fish does not have too many ingredients.

And all the ingredients will be cut into small cubes.

The purpose of this is to highlight the appearance of the dishes without affecting eating with chopsticks.

After the ingredients are cut, the stinky mandarin fish almost dries up the water.

Guo Shuying took the fish and put it on the chopping board, and used a kitchen knife to make a cross on the stinky mandarin fish.

The flower knife does not need to be too deep, mainly to let the mandarin fish taste.

After finishing these, he put the frying pan on the stove, heated the pan first, then put a spoonful of cold oil in it, after the pan slipped, poured it out, heated it up again, and then added two tablespoons of vegetable oil into the pan seed oil.

Rapeseed oil has a lot of smoke and has a slightly strong smell, but rapeseed oil is better for frying things, and the color changes quickly.

After the oil in the pot was heated up, Guo Shuying put the stinky mandarin fish that had been changed into a flower knife into the pot and started frying.

"When frying fish, the oil temperature must be high, otherwise the skin will be broken, and if the oil temperature is high, the surface of the mandarin fish can also shrink quickly, which can lock the water in the fish."

Guo Shuying didn't forget to explain to Xu Zhuo when frying.

Although Xu Zhuo was very interested in watching it now, he didn't put much effort into learning it, because when it was finished later, the group of chefs could trigger the skill of drawing inferences after a little discussion.

Who cares to learn when there are cheats.

After the mandarin fish was fried on both sides, Guo Shuying took the fish out of the pot with a colander.

He poured out some of the oil in the pot, and then said: "Actually, according to the traditional method, the fish is not fished out, and the ingredients are directly put into it for frying, and then the ingredients and seasoning are added after frying.

But now it is the practice of restaurants, and the assembly line is carried out, so that the fish is not only more fuel-efficient, but also more efficient. "

In fact, in those restaurants in Huizhou, there is no step of frying the stinky mandarin fish.

Because the stinky mandarin fish used every day is put in a large pot in advance and fried in advance. If a customer orders it, just stir-fry the ingredients and pour the broth, and then put the fried fish in it.

After Guo Shuying waited for the oil in the pan to heat up again, he poured the diced pork belly into it and stir-fried.

Stir-fry until fragrant, add green onion and ginger and continue to stir-fry, finally add diced bamboo shoots, cook in light soy sauce cooking wine, after finishing these, pour a little bit of balsamic vinegar into the pot along the side of the pot.

Ok?

Do you want to put vinegar?

This……

Is it another knowledge point?

Xu Zhuo asked curiously, "Grandpa Guo, why are you jealous?"

Chapter 1565 Braised Stinky Mandarin Fish

It is understandable for Xu Zhuo to use vinegar when cooking meat dishes, because adding vinegar can increase the aroma, relieve greasiness, and speed up the ripening of meat.

But making stinky mandarin fish with vinegar, Xu Zhuo can't understand it.

This stinky mandarin fish has been marinated, so there is no case that it will not be rotten when stewed, and when it is fried, diced meat is added, so there is no need to add flavor.

In addition, the stinky mandarin fish itself is very delicious, so there is no need to add vinegar to enhance the freshness.

So Xu Zhuo thought about it for a while, but he didn't think of a reason to be jealous.

But after he asked, Guo Shuying was quite happy: "I didn't expect you to observe very carefully. When cooking stinky mandarin fish, the purpose of adding vinegar is mainly to set off the smell of stinky mandarin fish."

Ok?

Xu Zhuo was stunned for a moment, what kind of operation was this.

Wei Junming on the side said: "Vinegar is volatile, so that the excess smell in the fish can be evaporated, and the smell will be stronger, but it will also taste better."

It was the first time Xu Zhuo knew that adding vinegar actually had the effect of increasing the smell.

Not long after Guo Shuying let go of the vinegar, he added two bowls of thick pork bone soup to the pot, then put the stinky mandarin fish that had been fried before into the pot, and poured some soy sauce into it by the way.

"Broth can make the smell of stinky mandarin fish stronger, and at the same time, the juice will be collected faster, and the collected juice will be thicker. If there is no broth, it is the same with water."

After finishing speaking, he used a spoon to scoop up the broth on the side and poured it on the fish, and then said: "You must put some soy sauce, and a little more, so that the stinky mandarin fish is delicious.

Our Anhui cuisine uses heavy colors, and the color will lose its charm if the color is light. "

After the water in the pot boiled, he sprinkled a teaspoon of salt and two teaspoons of sugar into the pot.

Don't add too much salt, because the stinky mandarin fish has already been salted, and the soy sauce that has just been cooked has a strong salt taste, so you only need to season the soup at this time, and you can't add too much , If you put too much, it will taste bitter.

In addition, white sugar is also an essential ingredient. White sugar can not only enhance freshness, but also make the taste of dishes softer and more delicious after adding white sugar.

Next, it's stewing time.

Guo Shuying covered the pot, turned down the heat, and let the mandarin fish simmer slowly in the broth.

On the other side, Feng Weiguo turned on the oven, turned over the golden-brown Hualanyu on the baking tray, and continued to bake.