Food: starting from feeding Fat Reba in the crew

Chapter 0492 – Fish Stew and Chuanxi Meat Tofu!!

Twenty minutes later.

Yang Zhe finished taking a bath, dried the water on his body, and changed his pants and sweatshirt.

Then he went into the kitchen, fastened his apron and got ready to cook.

They went out at noon and bought two fish.

A large yellow fish, used to braised it.

For the remaining crucian carp, Yang Zhe decided to use the traditional Lu cuisine method and make it into a stewed fish.

This is a traditional famous dish in Ludi, which was recorded in the first episode of “Nature’s Gift” by “China on the Tip of the Tongue”.

The so-called stew refers to a special cooking technique.

To put it simply, the prefabricated ingredients that have been oiled are placed in a casserole.

The technique of adding a quantitative amount of broth and seasoning, bringing it to a boil, covering it, and heating it over low heat for a long time, or heating it over medium heat for a short time.

Unlike ordinary stewing, stewing does not require a knife change, and it is required to keep the ingredients as original as possible.

Yang Zhe took out the crucian carp so that it could be chilled and fresh, removed the scales, dug out the internal organs, and began to clear.

Start by rubbing the fish cavity and tearing off the fishy black film in the inner wall.

Then pick out both cheeks and rinse with clean water until the blood is getting weaker.

Fish live in the water and filter the water through their gills, so this thing is one of the dirty places on the fish’s body.

The gills that are removed are thrown directly into the trash, but the offal can be left for other delicacies.

Next, Yang Zhe put the clear and clean fish into a basin and marinated it with green onion, ginger water and salt.

Then use kitchen paper to absorb the excess water on the fish, and try to keep the fish dry to avoid splashing oil.

After the water is scrubbed clean, mix the mountain spring water with starch to hang the paste on the fish.

The paste should be slightly viscous and maintain its excellent adhesion so that it does not fall off in the next steps.

Then boil the oil, heat the oil at 60%, and then add crucian carp.

As the steam clumps rose, there was a sound of sizzling in the oil pan, and the fish body trembled slightly, continuously receiving the frying of hot oil.

The first is the fish skin, which begins to shrink slightly, curls up, and gradually deepens in color.

When the fish go through this step, if the oil temperature is too hot, it is likely to make the fish skin too dry and hard and cause cracking.

In this way, the fish will also roll outward, revealing the fish.

There is a large part of the visceral space in the cavity of the fish, which is extremely thin and tender.

If the skin and flesh of the belly of the fish are fried, the whole fish will break from the middle when it is fished out later.

Therefore, the control of oil temperature has some subtle but non-negligible role in the step of frying fish.

After frying, Yang Zhe removed the colander from the wall, scooped up the fish with a spatula, drained the water and put it on a plate for later use.

Then restart the pan and heat the oil, first stir-fry the shredded ginger to let the aroma overflow.

Then add the garlic cloves that have been flattened and the green onion that has been cut diagonally, and repeat the patong back and forth.

When fragrant, add the bean paste, let the red oil spill under the action of the high temperature, and wrap all the spices.

Then add a spoonful of light soy sauce, half a spoonful of dark soy sauce, and add a piece of earth rock sugar.

Add the large ingredients, oyster sauce, millet spicy, flower carving wine, and continue to stir-fry until even.

At this time, add two bowls of boiling mountain spring water to the pot, add a little fine salt and pepper, cover the pot and simmer for 10 minutes over medium heat.

As the flames rise, the flavors of various spices begin to melt together.

Fresh and spicy, mellow and rich, with all five flavors.

Ten minutes later, the juice was boiled and the aroma of spices had filled the kitchen.

Then Yang Zhe took the casserole, filled all the soup in the wok, and then slid the fried whole crucian carp into the pot.

The last step is to close the lid and turn the heat to medium and start the stew.

This stewing process is not easy to be too long, nor too short.

If it is too long, the fish will be stewed until it falls apart, and it is too short and not easy to taste

Therefore, it is necessary to strictly control the time in order to get the best stewed fish.

After waiting for the thirty minutes, Yang Zhe began to watch the hand make another dish. This dish is a local dish in the Sichuan cuisine called Sichuan West Meat Tofu.

Its taste is thick, mellow and delicious.

It has a delicate and soft taste, but also has a fat and fresh taste.

Yang Zhe first took out a piece of five flowers, chopped it into finely chopped pieces of meat, and put it on a plate for later.

Then cut the shiitake mushrooms and winter bamboo shoots into small cubes and spread the egg skin.

Green shoots cut hob pieces, yellow flowers, fungus washed.

Pickled peppers, diced chives and finely chopped peppercorns.

Yang Zhe held a kitchen knife in his hand, and when his wrist turned slightly, a cold light flashed.

In an instant, all the ingredients were chopped.

Seeing this scene, the old cow standing behind couldn’t help swallowing his saliva and couldn’t help but take a few steps back.

Although he believes that Yang Zhe’s cooking skills are superb, the kitchen knife in his hand will not be at risk of escaping.

But anyway, it’s still your dog’s life that matters.

Although Chef Yang has eyes and is quite large, the kitchen knife is eyeless after all.

I just spent eight hundred yuan to buy an early noble son who has opened the light, and the old son is gone before the noble son comes.

“Chef Yang, did you cut your hands when chopping vegetables?”

“When I learned to cook, I often cut my hands.”

“Does it hurt?”

“Ten fingers to the heart, do you say it hurts?”

The old cow couldn’t help but touch his neck: “Then it is estimated that it will hurt if you cut your neck.” ”

Yang Zhe glanced at him: “Why did you think of chopping your neck?” ”

“I saw you chop vegetables just now, and my neck felt cold.”

“Don’t worry, I haven’t lost a hand since I finished school.”

Old Niu nodded after listening, but still stood a few steps away.

Immediately afterwards, Yang Zhe poured the meat, shiitake mushrooms, diced winter bamboo shoots, eggs, bean flour, water, peppercorn powder, and salt into the same bowl in turn, and mixed them into minced meat.

Then wrap the minced meat in long strips with egg skin, steam it in a basket and slice it.

Then put the cut green shoots, yellow flowers, fungus and vermicelli into a bowl and set aside

Then boil the oil, use peppercorns, ginger, green onions to the pot, add water to boil, and then add all kinds of ingredients.

After coming out of the pot, the rich aroma overflows, and just smelling it makes people feel salivating.

Then sprinkle with chopped chives and coriander segments, which is simply beautiful.

Of course, there is another essential thing to eat Kawanishi meat tofu, that is, the miso dish.

Use hot sauce with sesame oil, white soup and garlic puree, mix well, moist and spicy.

Grab a slice of meat omelet and dip it into your mouth.

Its taste is thick, mellow, delicious, tender, soft and slagging.

Coupled with the spicy taste, it can simply make the soul beautiful to the sky.

After the two dishes were done, the rice cooker behind Yang Zhe also sounded a tinkling sound.

The rice is steamed and the dishes are out of the pan.

The saliva of the four girls gathered outside the kitchen was also wetting their clothes.