Food: starting from feeding Fat Reba in the crew

Chapter 0487 – A New Dish Similar to Chicken Bean Flower!!

Half past one in the afternoon.

Yang Zhe cleaned up the refrigerator and took out the big yellow croaker.

First wash the fish, scrape off the scales, and then dig out the internal organs.

This is supposed to be a service for the couple selling fish.

But didn’t that daughter of their family almost recognize Yang Zhe?

Yang Zhe, who had never been accustomed to being watched, had to grab the fish and run, so this big yellow croaker was not handled well.

Just then, Reba walked in from outside.

“Old…”

Her voice had just come out when she realized that the camera was now shooting in her face.

Sometimes she asked her husband to erase it through editing, but now she is filming Yang Zhe for lunch, which is more difficult to cut.

In order not to cause trouble in the later stage, she still changed her words.

“Yang Zhe, hand over five hundred yuan to you.”

Reba smiled sweetly, holding five red hundred-dollar bills in her hand and shaking them twice.

Well?

Yang Zhe was slightly stunned, and even the speed of processing yellow croaker slowed down.

What to turn in? Meals?

Seeing the doubts on Yang Zhe’s face, Reba couldn’t help but speak again.

“That small and half-born noble son was sold by me to Director Cao, and I earned five hundred yuan and handed it over to you.”

“Five hundred? Didn’t I say two hundred? ”

“He kept picking and swishing, so that I almost wore my lips, I was angry all my life and said that he was not sincere, and it is difficult for insincere people to give birth to noble children early, unless I give me five hundred, he will be instigated.”

After hearing this, Yang Zhe reached out and pinched her face: “You girl is so dark?” ”

Rebaqiong’s nose wrinkled slightly: “I’m not black, I’m white, haven’t you seen it?” ”

“Ahem…”

At this moment, the photographer suddenly coughed and winked at them.

Guys, let’s talk about what can be broadcast.

You guys are eyebrows and eyebrows here, the treachery is hot, and the editor has a headache when he sees it.

Reba blushed slightly, turned to the opposite side of the kitchen counter, and leaned over to watch him make fish.

Braised croaker is a traditional Cantonese dish made with yellow croaker served with greens and pork.

Yellow croaker is rich in protein and vitamins, suitable for people with weak physique, and has a good tonic effect on girls who are menstruating.

Reba needs it, and Zhao Ruth just needs it too.

Yang Zhe put the processed yellow croaker into the pot and washed it several times.

Then the black membrane inside the abdominal cavity was torn off, and the sides of the gills were cleaned.

Then, change the straight knife on both sides of the fish and marinate it with fine salt.

At the same time, add green onions, ginger slices, stuff the belly of the fish, and rub the surface of the flower carving wine to remove the fishy and fresh.

Then take a small piece of brisket, cut it into long strips, and set it on a plate.

The auxiliary material used in the real braised yellow croaker should be pork, but because it is eaten by Reba, the pork is directly replaced with beef.

Among the three types of meat animals most commonly eaten by Chinese people, pigs, sheep and cows, mutton is difficult to replace by other meats because of its unique temperament.

However, pork and beef do not have a special smell, so they are used as auxiliary materials, and even if they replace each other, they will not affect the taste itself.

Next, cut the green and red peppers into hob pieces and the coriander into finely chopped.

Peel the potatoes and boil in boiling water for 10 minutes.

Remove and rinse with cold water and cut into hob chunks for later use.

Then take out the marinated croaker, absorb the water with kitchen paper, and pat a layer of dry flour.

Heat the oil until it is 50% hot, add the yellow croaker and fry it.

Wait until the fish is golden brown on both sides, and then remove the fish from the oil

Then reheat the oil, add green onion, ginger and garlic, star anise, bean paste and stir-fry until fragrant, pour in green and red pepper and potatoes and stir-fry for 1 minute.

Add a cup of stock, half a spoonful of white broth, and add the fried yellow croaker to wrap the soup tightly.

Then cover the pot and simmer on the steam.

At the same time, Yang Zhe took out the chicken he had just bought, cut it through the middle knife edge, took out the chicken, washed it, and cut it into long strips.

He plans to make a new dish in Huaiyang cuisine called chicken porridge.

This chicken porridge, if you guess by the name, may be understood as white porridge boiled with chicken.

But in fact, this chicken porridge has nothing to do with rice, and the ingredients used are just chicken.

This is the same as the famous dish chicken bean blossom in Sichuan and Chongqing, which is obviously called douhua but has nothing to do with beans.

Pay attention to meat and vegetarian, eat chicken without seeing chicken.

Yang Zhe chopped the green onion and ginger, brewed in hot water and let stand for five minutes.

Then chop the shredded chicken into foam, the finer the better, until it is chopped into a pulp.

This step is still more laborious, one is time-consuming, and the other is that the particle size can easily become uneven.

Therefore, generally in restaurants, many chefs will choose to use the meat grinder, which saves trouble and effort.

After all, technology changes life, and there are many steps that can be abbreviated, of course, they will be abbreviated.

After all, the chef of the restaurant still has to make money, and making chicken pulp by hand is indeed more soulful, but with this effort, you can get an extra dish.

This is not to say that the chefs in the restaurant cut corners, because people want to live.

And there is not only you waiting at a table in the restaurant, and it is understandable to carry out some rapid processing appropriately.

Next, Yang Zhe put the slurry chicken into the bowl and covered the mouth of the bowl with gauze.

Then pour in the previously brewed green onion and ginger water.

The mesh isolates the green onion and ginger, leaving only the liquid into the chicken pulp.

Then the slurry water is carefully screened to screen out those large particles that do not meet the requirements, leaving the most delicate parts.

Then use the long-handled broth to start grinding along the bottom of the bowl, slowly and strive to grind evenly in all positions.

At the same time, photographer Lao Niu gripped the handheld tightly, and his expression couldn’t help but become solemn.

To be honest, although Chef Yang was also good-looking when he cooked before, he was more or less a little pyrotechnic.

But at this moment, when making this dish, his expression is like facing a work of art.

“Chef Yang, you wait first.”

“Huh?”

“Are you going to make a new dish now?”

“Yes, this is a dish that has never been cooked before.”

Old Niu pursed the corners of his mouth: “Then I think you should still call a guest over, and then you will talk a little about the background of this dish and so on during the chat.” ”

The movement in Yang Zhe’s hand paused for a while, and after thinking about it, he felt that what he said made sense.

Even if the cooking is good-looking, it will be boring after watching it for a long time.

If I could have another person standing here and talking, the dull atmosphere would probably be broken.

“Is anyone in the yard?”

“Bai Lu seems to be there, she sits under the pergola and watches your teacup come.”

“Look at my teacup?”

“Well, do you want to let her in?”

Yang Zhe nodded and beckoned to the pergola opposite.

Seeing this scene, Bai Lu immediately ran over, and the teacup in her hand didn’t even have time to put it down…