Boom!
Boom!
Boom!
In a moment of turmoil.
Yang Rui took the kitchen knife, closed her eyes, held her breath, and knocked three times with all her strength.
But I don’t know whether it was because Yang Rui was too weak, or because this big grass carp was just too energetic.
The fish actually withstood three heavy blows without fainting.
"Sister Rui, use some strength! Knock hard!"
"I've used all my strength! This is my strongest strength!"
Wang Chunxia, a veteran in cooking, was made nervous by Yang Rui and was in a hurry.
to the end.
Jiang Ning, who was still overjoyed, reminded them from behind.
"Just throw it. It's more convenient to just grab it and throw it on the ground."
Being reminded like this.
Wang Chunxia immediately followed Jiang Ning's method.
She grabbed the big grass carp with both hands, raised it above her head, and pushed it down with both hands.
Plop.
The big grass carp fell heavily to the ground.
And completely fainted.
Yang Rui looked at the motionless big grass carp and her eyes widened in disbelief.
"This...this...is this okay?"
"Sister Rui, you are weak. When killing fish in the future, if you don't stun them by knocking them, you can just throw them. It's more convenient."
"Okay! I remember."
I learned a little more about daily life skills.
It was an eye-opener for Yang Rui.
Next, is the step of killing the fish...
Scrape the fish scales, disembowel the fish from the side, clean the internal organs...
These processes are dirty and smelly, and for Jiang Ning, a person who likes to cook, they all find it very troublesome.
However, Wang Chunxia and Yang Rui work well together.
One teaches and the other learns.
They are all serious.
In her entire life, Wang Chunxia had never thought that she could be a teacher for others. She could teach others!
Yang Rui never thought that she would even learn to kill fish just for a bite to eat.
Their smiling faces sparkled in the sun.
…
Jiang Ning only wanted the meat of the big grass carp, so the last step was to peel the fish body.
This step really tests your knife skills.
Neither Wang Chunxia nor Yang Rui could do it well, so in the end Jiang Ning had to go into battle himself.
She held the fish body with one hand and held a kitchen knife in the other.
The sharp blade started from a small opening and was embedded in the small gap between the fish skin and the fish meat.
The fish skin is pulled up bit by bit.
The blade moves forward bit by bit.
One cut to the end.
Jiang Ning's movements didn't even pause.
all of a sudden.
A whole piece of crystal clear fish meat appeared in front of everyone.
Wang Chunxia and Yang Rui were stunned.
"Sister Ning, why do you know everything? I've never seen anything you can't do."
"It's amazing! The fish skin is clean and there is no residual fish meat at all."
Jiang Ning used the same method and peeled off the other half of the fish body.
From the six or seven kilograms of big grass carp, about three kilograms of fish meat was taken out.
The fish meat is rich in oil, shiny, and has a slight pink color, which makes it delicious at first glance.
The next steps are relatively simple.
Just chop it into mud.
What Jiang Ning is going to make today are fish balls, and the fish meat needs to be chopped into a fine paste.
She handed over this task to Wang Chunxia and Yang Rui.
While they were chopping fish.
Jiang Ning went to the small vegetable patch in front and got onions and ginger.
Wash the onions and ginger, then smash them with the back of a knife, put them in a small bowl, pour some water, and let them sit for a while.
It’s simple and useful green onion and ginger water.
To completely remove the fishy smell from fish, rely on this onion and ginger water.
After a while.
Wang Chunxia and Yang Rui's fish meat has been chopped.
Jiang Ning put three kilograms of fish meat into a large wooden basin.
Then add flour and starch.
and two egg whites.
she said carefully.
"Egg white can increase the viscosity between fish meat, making it easier to shape the fish. It can also make the fish meat more tender and taste better. If possible, you must add it."
And then.
It's onion and ginger water.
Strain through a sieve and add appropriate amount of onion and ginger water.
Finally add a little bit of cooking oil.
Reinvigorate the aroma of oil.
Next comes the easiest step, which is stirring.
"When stirring, you should turn it in one direction, clockwise or counterclockwise, in the same direction, so that the fish meat will be stronger."
With the fusion of green onion, ginger and water, the flour, starch and minced fish meat are completely blended together.
Once the fish sticks to your hands and won't fall off soon, it's almost in this sticky state.
In the big iron pot on the side.
Jiang Ning has already boiled a pot of hot water.
It's bubbling.
Change the stove heat to low heat.
Jiang Ning stood in front of the stove, holding fish meat in a wooden basin in one hand and a spoon in the other.
She squeezed her palms tightly and made several back and forth movements.
From the tiger's mouth, a round fish ball emerged.
Then scrape gently with a spoon.
The fish balls are more round.
Quickly put it into the hot water aside.
At the beginning, the fish balls sank to the bottom of the water.
As the hot water boils, the fish balls slowly become cooked and float up from the bottom of the water.
A white and tender one.
Chubby and cute.
Jiang Ning's hands kept moving, and fish balls popped out one after another from the tiger's mouth.
And each one is uniform in size and standard round shape.
This made Wang Chunxia and Yang Rui stunned again.
They couldn't see clearly the movements of Jiang Ning's right hand. Why did the fish balls pop out and each one was round?
"Sister Ning, please slow down, I can't see clearly."
"Okay, I'll slow down a little, you guys watch carefully."
Jiang Ning slowed down his movements.
The trick to pinching fish balls out of the tiger's mouth actually lies in the gestures, which must be made with a hollow fist.
Use your bottom little finger and ring finger to push up.
The position of the tiger's mouth happens to be a circle, so the fish meat that comes out is also round.
Then just scrape it lightly with the spoon, and it will be formed immediately and conveniently.
After Jiang Ning did some, he asked Wang Chunxia and Yang Rui to try it too.
The hot water on the side was used to blanch the fish balls, which were also replaced by deep-frying.
It was the first time for Wang Chunxia and Yang Rui to make fish balls, and the fish balls they made were crooked. Wang Chunxia made them bigger, while Yang Rui made them smaller.
Both of them felt embarrassed.
"It doesn't matter, as long as it's edible. We'll deep-fry these. If they're deep-fried, they'll be deformed."
Hot pan, cold oil.
Fish balls are put in it one by one.
As the oil pan heats up little by little, the white fish balls begin to turn golden, crispy and crispy.
There is an alluring fragrance.
Makes people salivate non-stop.
Jiang Ning couldn't help it and ate one secretly first.
Take one bite.
The golden surface of the fish balls can be heard cracking and breaking, just like sweet music.
Charred on the outside and tender on the inside.
Tender and juicy.
There is no fishy smell at all from the fish, I just want it to be fragrant and tender.
Even without any sauce, it is still delicious.
Another fish ball soup.
Before taking it out of the pot, Jiang Ning added some green acanthopanax.
If Acanthopanax is not available, you can use other varieties of green wild vegetables.
The white fish meat is paired with green vegetables, and the clear soup is refreshing and moist.
Not to mention how delicious it is~
