The most plump among river fish is the bream flower.
Although it looks similar to Wuchang fish, it is not too big.
It's already past the month when the river blooms, and the bream flowers bought in the store are only five or six taels in size. Fortunately, the lack of meat quality of fresh fish can be made up for by cooking and seasoning.
The scales of the bream were scraped, the gills were washed, the water was controlled, and a slash was made on the body.
Fu Yu held the kitchen knife and operated on the fish quickly.
A strong fishy smell hit my face.
The moment he smelled it, a thought immediately came to Fu Yu's mind: this bream flower was cleaned 15 minutes ago, and the fish meat is still very tight.
As the blade of the knife penetrated into the fish meat, the fishy smell became obviously stronger. Fu Yu relaxed his wrist and lifted the kitchen knife.
Any further strokes will cut through the thin layer of fish meat attached to the surface of the fish bones.
It's just right to put the knife away at this time.
The fish body is fried brown on both sides.
As he moved, Fu Yu inexplicably remembered what Yao Shi had said before when he was controlled by the system and taught him tips.
"The purpose of patting the noodles is to prevent the fish skin from sticking to the pan. This method is definitely better than other methods to prevent the fish skin from sticking to the pan."
It works really well.
Saute green onions, garlic slices, and ginger slices until fragrant, and add appropriate amount of water.
Add bean paste and cooking wine.
According to the classic old-flavor recipe, Fu Yu also specially added tomatoes, so that there is no need to add sugar and vinegar.
"God's Coming"
Put the bream flowers in and start simmering.
Fu Yu turned to cooking braised unicorn flowers.
Wash and dry the fish.
Put in the pan and fry until golden brown on both sides.
The fish skin is thin and tender. When Fu Yu was frying it, he turned it carefully because the skin was too thin.
It's okay to say that the fish skin is thin, but the fish meat needs to be handled very lightly.
Therefore, when braised fenugreek is usually made, it is specially coated with noodles, deep-fried, and then fired.
This can prevent the fish skin from being damaged and affecting the presentation effect.
Generally speaking, when Fu Yu is frying fish, he will turn it over at the appropriate time based on his feeling.
This feeling is very complicated. The frying pan does not have the same special effects as the wok. You can only rely on the absolute feel. However, if you do not touch the ingredients with your hands, the effect will often be greatly reduced.
At this time, vision and smell are very important.
Fu Yu held the wooden shovel in his hand, and the feeling that was different from before came to his mind again.
This feeling is very subtle.
He feels that the taste of fish has improved a lot!
How is this going?
Fu Yu had actually discovered this problem before, but he always attributed it to his improved sense of smell.
However, when I was frying fish today, this feeling became more and more obvious.
Could it be...
What are the additional effects of smell-sensitive masks?
Thinking of this, Fu Yu suddenly reacted.
The original smell-sensitive mask has improved his sense of smell.
Now after training in the teaching practice class, his sense of smell itself is already very sensitive.
Advanced olfactory skills become more and more acute with the help of masks.
At this moment, Fu Yu couldn't help but get excited!
This skill may not be of much use to other professions.
But for a chef, it’s a magical skill!
There are many very delicate operations involved in cooking ingredients. The more advanced the ingredients, the higher the degree of refinement.
When cooking fresh fish, you need to pay attention to the seasoning and cooking techniques!
At this moment, Fu Yu felt that the originally difficult frying operation was not that difficult!
Moreover, Fu Yu's cooking skills are more detailed and more sophisticated.
This made Zhang Zhen and the two chefs, who were standing nearby to observe and learn, feel an inexplicable chill on their spines.
Because Fu Yu's entire cooking operation process is so familiar and easy to do!
When the fish is turned over, the skin of the entire fish body is intact, showing a beautiful and perfect even brown color.
This is a bit awesome...
Mix the minced meat with oyster sauce.
Add oil to the wok, add minced meat and stir-fry until white.
...
Reduce the sauce over high heat, add chicken essence and sprinkle with chopped green onions and serve on a plate.
The smooth cooking techniques made the onlookers a little dumbfounded.
It's not like cooking in the kitchen.
Soon, the braised bream flowers were taken out of the pot and placed on the plate, and the fragrant braised bream flowers were also cooked.
Zhang Zhen handed over the pickled gong fish and took the braised bream flower that was ready to be served at any time.
The two plates of river fish were cooked to perfection!
Fu Yu started making aromatic causeway fish.
The most difficult operation of aromatherapy is frying.
However, for Fu Yu, who has excellent fire control skills, the difficulty of cooking this dish is reduced by half.
The characteristic of aromatic causeway fish is its sweet and rich taste.
That's why Zhang Zhen deliberately extended the marinating time.
And because the meat of Causeway fish is in the shape of garlic cloves, when cleaning it, he didn't even leave it to the workers, but let Tian Lei take full responsibility.
For fear of damaging the fish skin, it will affect the cooking effect.
Generally speaking, when making aromatic gong fish, you only need to heat the peanut oil in a fire pot until it boils, put the fish in the pot and fry it until it is cooked, then remove the pot from the fire and let it cool.
Boil the oil again, fry the fish for the second time until reddish red, take it out, put it into a Shaoxing wine basin and soak it for a while, then it's done.
However, when Fu Yu prepared the Shaoxing wine basin, he changed the ratio of wine and sugar.
Smoked Causeway Fish is a very common dish that is usually served at banquets.
Because the flavor of the aromatic causeway fish will not be affected after it cools down, it is very suitable for setting up a banquet.
Therefore, Zhang Zhen and others can also cook this dish.
The proportions of Shaoxing wine basins are all quantitative. How much wine and how much sugar should be mixed to achieve just the right taste.
This kind of ratio, which is unknown from which generation, is just like a formula in a book. You don’t need to understand where the formula comes from. You just need to know and directly apply the data to get the flavor you want. .
However, when cooking Tongluo fish, Fu Yu suddenly changed the method of making Shaoxing wine basin.
Zhang Zhen was the first to notice the difference in the ratio and couldn't help but ask: "Fu Chu, the wine is too little, do you want to add a little more?"
Fu Yu shook his head: "No, my current drinking capacity is okay. I'll try adding some sugar... maybe it can neutralize it."
Chef Liu looked at Fu Yu's preparation and was a little worried: "Isn't the original ratio quite good..."
The original Shaoxing wine basin preparation method is a universal dipping sauce. As long as the proportion is followed, no matter how you dip it, it will taste very good.
But now Fu Yu wants to change the mixing ratio. What are you trying to do?
Is it possible that it can be better than the ancient prescription that has been passed down through the ages?
Fu Yu began to carefully adjust the proportion of wine and sugar.
Add sugar to the dipping sauce little by little, stir, and judge the proportion by taste.
Fu Yu adds sugar.
Zhang Zhen and the others frowned slightly, thinking to themselves: Have you had too much wine?
Fu Yu adds wine.
Zhang Zhen and the others shook their heads: Is there too much sugar?
In fact, there is really no need!
