Fu Yu was about to go to the stove, and Zhang Jinyu hurriedly followed him and took the order form to prepare the dishes.
Aohua is actually mandarin fish, but here in Bei'an, it is customary to call the mandarin fish that grows in the cold water of the river Aohua.
Coldwater Aohua is large in size, some weighing more than ten kilograms, with few spines and white flesh, garlic-shaped meat, and delicious taste. It is the best fish in Sanjiang.
Aohua on Qianlima's side has been trapped in the water for more than a week. He is barely alive, but he looks like he is about to die.
Fu Yu deliberately fried it for a while when passing the oil, and when making the sauce, he increased the proportion.
When you taste it like this, the texture will be crispy, and the rich sauce can better neutralize the fishy smell of the fish itself.
When the squirrel turtle comes out of the pot, the shrimp and celery balls are also steamed.
The two dishes were taken away by the waiter one after the other.
Fu Yu quickly fried the oil-soaked scallops and three kinds of seafood.
When we started cooking the anchovy stewed with potatoes, the special fish head soup in the pot also took on a milky white color.
Anchovy is also called seven-grain float, and Fu Yu’s family used to eat this dish often.
It's just that the home-cooked dish is actually called Potato Stew with Seven Floats, while Chollima's recipe is a bit more popular, called Fish Stewed with Potatoes.
The flesh of sturgeon is soft and the bones are brittle bones, so all of them are edible.
It’s also easy to cook.
Peel and cut potatoes into cubes and fry until golden brown.
Cut the anchovy into matchbox-sized pieces and fry until golden brown on both sides.
However, because catfish is rich in collagen, even if the water has been wiped dry before frying, the oil will still collapse during the frying process.
Zhang Jinyu came over to hand over the plate. As soon as he stretched out his hand, he was splashed with hot oil. He screamed in pain and almost threw away the plate in his hand.
As a result, he turned around unintentionally and found Fu Yu holding the spatula motionlessly, as if he were wearing a golden bell and an iron shirt.
Damn it!
Is it possible that if you practice your cooking skills to a certain level, you can be able to heat oil without invading it?
Zhang Jinyu was almost amused by the strange thoughts that flashed through his mind.
It is common to encounter hot oil in the pot when cooking.
Fu Yu is not really thick-skinned and not afraid of being burned.
But when he does this kind of operation, he will put down the sleeves of his chef's uniform in advance and firmly protect his wrists.
The oil-free chef uniform is like a bulletproof vest, it is the nemesis of boiling oil!
So completely unaware of all this, Fu Yu took out the fried fish.
Pour appropriate amount of oil into the pot.
Stir-fry the ginger, onion and garlic.
Pour in white wine, light soy sauce, and sugar, and mix with the fried fish pieces evenly.
The potatoes for fish stew are not cut, but broken with a knife. The surface area of the fracture surface is increased and more ingredients are attached, making it more delicious.
Cover the pot and wait until the juice dries up before serving.
Fu Yu left the task of watching the pot to Zhang Jinyu, while he began to cook Laba garlic and burn insects.
When eating fish in Bei'an, there is a saying: carp head, catfish tail, crucian carp's belly and mouth.
This means that the head of carp is the freshest, the belly of crucian carp is the fattest, and the tail of catfish is the most fragrant, while insect fish eat its mouth, which is rich in colloid and is especially plump.
And this dish from Qianlima fully demonstrates the characteristics of Chong Chong Fish.
A full plate of dishes would use the mouths of fifteen insect fishes.
Pure fish mouth cooking dishes, not just insect fish cooking like other places.
When he first heard how to make this dish, Fu Yu couldn't help but joke with Zhao Meng: "Our boss is really rich!"
Zhao Meng also smiled and said at that time: "It's not the boss who is rich and powerful, but the customers who taste this dish."
After all, the price of this dish is enough to order several other dishes.
It was just fun to listen to.
Fu Yu never thought of learning how to cook this dish from Zhao Meng.
Mainly because all year round, not many customers would order this dish.
The Chong Chong Fish in the store is always made into other dishes and served on the table, but there is no delay in selling them.
When cooking, Fu Yu completely followed the cooking methods of classic old-flavor recipes.
Heat oil in a pan and fry the fish lips over low heat until the oil is hot. Remove and set aside.
In a new pot, pour oil and sauté the onion and ginger slices until fragrant, add appropriate amount of dark soy sauce and Laba garlic.
Add water and add the fried fish lips.
Flip the fish lips over and add rice cakes.
Remove the fish lips and ingredients and place on a plate.
Reduce the soup over high heat until thick, turn off the heat.
After plating, pour the soup onto the fish lips.
The unique fresh aroma of Chong Chong Fish is perfectly blended with Laba garlic, making it smell particularly fragrant and attractive.
All dishes were brought to the table.
Fu Yu then turned off the fish head soup and put it into a large porcelain bowl.
The fish soup is milky white, and the fish head seems to be intact, but in fact it breaks into pieces when touched. All the essence of the fish brain is stewed into the thick soup, and one sip can make your jaw drop.
Seeing the fish head soup being taken away, Fu Yu breathed a sigh of relief.
It's time to take a break.
Box 303.
When Father Li came back from the bathroom, he saw his son Li Yan looking impatient, while Lu Xuning, who was accompanying him, whispered persuasion.
Father Li frowned: "Who are you showing this dead face to? Xiao Lu, you don't have to worry about him!"
In front of his friends, Li Yan was scolded by his father and did not refute. He lowered his head and fiddled with his mobile phone.
Lu Xuning hurriedly smoothed things over: "Uncle Li, he was a little motion sick just now. He will be fine after eating something."
Father Li snorted coldly and did not bother to expose this obvious nonsense.
Chollima's kitchen served food very quickly, and one dish after another was served to the table.
In order to ease the atmosphere, Lu Xuning glanced at the stalemate father and son and thought to himself what kind of evil he had done to have to sit at the same table with them to eat.
But he said happily: "Uncle Li, this dish looks good! Are they their specialties?"
Father Li's face softened slightly and he greeted, "Well, they are all very special dishes, and the taste they cook is very authentic. You can't get such authentic cooking anywhere else."
Lu Luning just cooperated and said, "Then I have to give it a try."
After saying that, he took the initiative to pass the chopsticks to Li Yan. After waiting for Li's father to pick up the dishes, he stretched out his chopsticks and picked up the nearest dish in front of him.
It looks like fish meat.
Lu Xining took a closer look at the dishes he brought back, and couldn't help but look carefully at the plate in front of him.
but......
Why is this fish stewed with potatoes?
Father Li has already tasted the Chopsticks Squirrel Aohua. The fried fish is crispy on the outside and tender on the inside, with a rich flavor.
Still the taste in memory.
River fish just tastes better than fish raised in ponds and is delicious to eat!
After eating the delicious food, Father Li's expression became calmer.
Lu Xining took a look at the fish on his chopsticks and put it into his mouth with a bit of curiosity.
Suddenly his eyes lit up.
delicious!
What kind of dish is this?
Can fish meat still taste like this?
I have never eaten it before!
