Sun Qingning listened to Fu Yu's words and nodded in agreement: "Okay, let's deal with them one by one. These loaches are small and slippery. If you can't catch them, you can't clean them up. If they are boiled to death in a pot like this, it will be easy to disembowel them and disembowel them." too much."
"This idea is right, but you can't do it this way, because loaches have the same nature as seafood. They are good when they are fresh, but they taste bad when they are dead."
What Sun Qingning said is true. The best way to deal with these fresh fish is to kill them immediately.
After all, the most important thing about eating fish is freshness. The best thing is to just catch it and slaughter it directly for cooking. This kind of fish has the most tender meat. You don’t even need to use too many seasonings, just add a little salt, and you can taste the most original flavor. Original, very delicious fish.
However, there are other reasons to do this besides this.
Fu Yu happened to have nothing to do, so he simply gave some more advice: "The treatment of loach is actually the same as that of eels. There are many ways to kill them, including scalding, suffocation, and kang. But apart from slaughtering them one by one, Except, all other methods will affect the freshness of loach."
"Especially for large loach like this, the internal organs must be removed, because the internal organs contain gall, which greatly affects the taste when cooked. If the whole pot is scalded to death before handling, the fishy smell of the internal organs will enter the meat. There will be a very obvious fishy smell when you eat it.”
The worker was an old man working in the kitchen. When Fu Yu had just graduated and came here as an intern, the two of them worked together, Qie Duner, and they got along pretty well.
After listening to Fu Yu's words, he couldn't help but ask: "Fu Chef, we used to boil the loach in one pot and then process it. If it doesn't work, we would fry it first. By then, the internal organs will be all together, so just pick it off."
"If this is done one by one, it doesn't matter if you waste time. The key is that you can't catch it. It's too slippery."
Although Chollima is a seafood restaurant, there are very few opportunities to cook loach. There is almost no ordering on weekdays, and the buyer does not have this option when purchasing goods.
If there are regular customers who really want to have this bite, they have to make reservations in advance and the kitchen will make arrangements.
On the rare occasions when I cook flower loach, the kitchen just boils it in one pot to save trouble, and then handles it.
Even the two chefs, Zhao Meng and Gu Yunwu, had no objections to such a simple treatment.
Now Fu Yu proposes to deal with it one by one, which is fine, but this is indeed too troublesome.
After hearing what the worker said, Fu Yu was not annoyed, but explained patiently: "The method of treating loach is actually quite simple. In our hometown, if conditions permit, we usually use plant ash, sawdust, or even It’s rice bran, all of which are equally useful. It can very cleanly break the mucus on the loach’s skin, making it easy to clean and not slippery.”
"However, we don't have those things in the kitchen, so we can only use flour. Wrapping and kneading it has about the same effect."
Wash loaches with flour?
I have only heard that flour is used when washing fruits, such as grapes and strawberries, which can effectively remove pesticides.
But this is the first time I heard about using flour to wash fish.
Not only the small workers, but also Sun Qingning were stunned when they heard this.
Since Fu Yu has given you guidance, you will know if it works or not by trying it.
The worker poured some flour and sprinkled it directly on the loach.
The layer of slippery mucus on the loach's skin suddenly lost its effect. You can catch it as you want, and as long as you can catch this little toy, you can dispose of it at will.
In this way, it is indeed much easier to handle.
Sun Qingning and the workers crowded in front of the pool, handling the loaches one by one with quick movements.
In fact, once you get the hang of it, it is very easy to handle the loach. It has no scales and its internal organs are just a rectum.
Because loaches are sleek and strong, scissors are usually used when handling them. The knife is not so smooth and can easily cut the skin. Compared with knives, scissors are much safer. The tip of the knife is inserted into the knife and the force is exerted outward, so that the hand will not slip and hurt yourself.
After all, Sun Qingning has a more flexible mind and quick reactions. No matter what he does, it is easy to get started.
He held the scissors to perform disembowelling, with the tip of the knife facing outward. The way to catch the loach was with the head inward and the tail outward.
This technique was also something he gained from his experience when he was working as a laborer and occasionally dealt with loaches.
If you turn it upside down, the tip of the scissors will easily poke the palm of your hand that is catching the loach. Sun Qingning has learned the lesson of poking a bloody hole before, so when he saw the clumsy movements of the worker next to him, he couldn't help but raise his voice.
The loach only has a rectum, which it picks up from the neck, pulls it out and tears it off at the end. There is no need to clean up the rest, and there is nothing to clean out.
Fu Yu saw that they were doing it smoothly, so he didn't say anything more.
The cooking of loach fish is very simple. As long as it is cleaned, it will be very delicious no matter how you cook it.
Sun Qingning has been cooking independently for a few months now. Although there are still some shortcomings in cooking techniques, it is just a simple dish of flower loach, which is not a troublesome thing.
So Fu Yu turned around and left, going directly back to the dormitory.
He hurried back just now and hadn't even had time to pack up the things he bought.
After Fu Yu left, the boy worked hard for a while and couldn't help but sigh: "Chef Fu is really smart. Why didn't I think of using flour?"
"When he first came here, he looked like a very ordinary person. I didn't expect him to be so talented! Chef Zhao must know how to read people. At that time, he fell in love with Fu Yu at a glance and transferred him to his side hand in hand. It’s only been less than a year and he’s already a disciple!”
The worker sighed with emotion, looked at the tender loach in his hand, and asked with a smile: "Chef Sun, how are you going to cook this loach later?"
Sun Qingning has never cooked flower loach before, but as long as it is fish, braised in braised sauce is basically the same.
"How about braised in braised pork?"
The worker nodded: "Okay!"
The two of them joined hands and quickly packed out a small pot of flower loach.
Sun Qingning considered the cooking steps and asked the workers to prepare the dishes, while he cleaned all the loaches and prepared them for cooking.
It is said that "the turtle dove is in the sky and the loach is on the ground". It can be seen that the meat of this loach is very delicious and tender. As long as it is cooked, it will be delicious no matter how you cook it.
Waiting for the waiter to prepare all the ingredients, Sun Qingning directly heated the pan and poured oil.
When fresh fish is braised, it is always oiled first and then cooked.
If it is a large fish, it is usually marinated in advance.
Sun Qingning estimated that although the flower loach was quite fat, it was small in size and should be very tasty, so he did not perform any pre-processing or pickling before frying.
However, if it is just a simple frying, it is estimated that the fishy smell will definitely not be removed.
After all, loaches grow in mud, so the smell of mud must be very strong.
After frying, you have to find a way to get rid of the fishy smell.
Sun Qingning made a clear plan in his mind and performed the operations quickly.
When the oil in the pot is 60% hot, add the loaches directly.
Thinking about how Fu Yu even asked for them to be processed one by one before, I thought that the same operation should be followed when frying.
So Sun Qingning was not afraid of trouble and put the loaches into the oil pan one by one. He did this step very carefully.
I have never eaten pork, but I have seen pigs running away.
When Zhao Meng was cooking loach, he happened to be beside Fu Yu to help cook.
Zhao Meng casually gave Fu Yu some guidance, saying that as soon as the loach is put into the oil pan, the outer layer will be ripe first and will rot as soon as it is touched, which will affect its success.
Therefore, after putting the loach into the oil pan, do not flip it easily. Wait until it hardens and the chopsticks feel like a hard object before flipping it properly.
At that time, he was just listening casually, but he didn't expect that he would use it right now.
So when the loach entered the oil pan, Sun Qingning waited until it hardened, and then carefully flipped it properly.
Loach has only one backbone and is very hard. It is impossible to fry it until it becomes soft and crispy. No matter how you fry it, there are only two different effects: less and more water in the fish.
Sun Qingning's method of controlling the heat was not very precise.
Although when he was a laborer, he was responsible for doing the first pass of oil for a while, but the ingredients for frying are different, and the requirements for oil temperature and time are also different.
These must be understood slowly by yourself through repeated cooking operations.
However, Sun Qingning is very clear about the basic frying requirements. For example, when frying fish, the frying time should not be too long to allow the hot oil to soak into the meat. Otherwise, the nutrition and taste of the fish will be destroyed, and the deliciousness of the loach will be lost.
Sun Qingning knew that he was weak in controlling the heat, so he was particularly careful about timing.
When all the loaches in the pot are fried to brown, remove them from the oil and prepare to braise them.
Heat oil in a wok, add green onion slices, ginger slices, and garlic granules.
Sun Qingning thought that onions, ginger and garlic could remove the fishy smell and would be perfect for making stir-fry pots.
"Wait a moment!"
Just when Sun Qingning was about to put a small plate of garlic into the pot, he was stopped by Fu Yu who had just returned.
Sun Qingning stopped moving, turned around, and looked at Fu Yu in surprise: "What's wrong?"
Fu Yu packed up the daily necessities he bought, changed his clothes, and returned to the kitchen.
As soon as I walked in, I smelled the strong aroma of fried fish.
Seeing that he had nothing to do, the worker who had helped him hurriedly returned to his post and prepared dishes with others.
Sun Qingning stood alone in front of the kitchen counter cooking.
Fu Yu leaned over and took a look. Unexpectedly, he happened to catch up with Sun Qingning making hot pot.
His eyelids twitched as he looked at the plate of garlic.
As the old saying goes, "Fish without garlic, cattle without leeks, meat without ginger."
This means that it is best not to add garlic when stewing fish, do not add leeks when cooking beef, and do not add ginger when stewing meat.
Loach is a wild fish in the reservoir. Wild fish is particularly delicious. If you add garlic, the garlic will have a strong flavor, which will cover up the delicious taste of the fish itself and make people unable to feel the deliciousness of the fish. Therefore, try to add as little garlic as possible when stewing fish. Or don’t add garlic.
However, this step is not a big problem.
Fu Yu hesitated for a moment, thinking that it was a rare occasion to eat flower loach, and since it could be made more delicious, why not make it perfect.
Thinking of this, Fu Yu couldn't help but said: "It's best not to add garlic when stewing wild fish like this."
He originally planned to explain in detail, but unexpectedly, Sun Qingning put the garlic plate aside without saying a word after hearing what he said.
It was an attitude of total obedience.
Sun Qingning's subconscious action was so skillful and natural.
Even he himself didn't realize that the days when he was following Fu Yu made him develop a submissive attitude when dealing with Yu.
In his heart, what Fu Yu said was always correct.
Without the garlic, in terms of cooking operation, you can basically cook the ordinary river fish.
After the ginger slices and scallion segments are stir-fried until fragrant, add two tablespoons of bean paste and stir-fry until the red oil comes out.
At this time, Fu Yu reminded again: "Add another spoonful of sweet noodle sauce."
Sun Qingning hurriedly followed the instructions, stir-fried the sweet noodle sauce and bean paste evenly, and added the fried flower loach.
Chollima's chef has an unwritten secret for making braised fish. If you want it to be fresh, add some wine.
This wine refers to beer.
While pouring beer into the pot, Sun Qingning sighed casually: "They say that if you put beer into fish stew, the fish will taste fresh, but why?"
From the moment he entered the kitchen, he watched the two chefs Zhao Meng and Gu Yunwu cooking various seafood.
Whenever fresh fish is stewed, some beer is often poured to enhance the freshness.
After seeing it more often, this kind of operation becomes a very common thing.
Although everyone is doing it, no one has ever thought about why they do it.
When Sun Qingning was cooking, he remembered this incident and asked Zhao Meng casually out of curiosity.
As a result, Zhao Meng only said that he learned it from his master and dismissed him with just one sentence.
Because this was not a profound and mysterious operation, Sun Qingning didn't take it to heart.
But now I suddenly remembered this matter, so I couldn't help but ask again.
"We usually have cooking wine when cooking, why do we have to add beer?"
After hearing this, Fu Yu explained casually: "Actually, you can put beer not only when stewing fish, but also when stewing meat. You must know that adding beer to food and adding cooking wine to food are two different uses. The purpose of putting beer is, in addition to In addition to removing the fishy smell, it is more about adding flavor.”
"And beer is rich in vitamins. During cooking, beer can not only act as an enzyme to break down protein and increase the tenderness of meat."
"If you want to make meat dishes, adding beer can remove the fishy smell, because beer contains a lot of carbon dioxide, which can soften connective tissue, such as meat, and make it more delicious. Beer stewed fish also uses beer. Under high-temperature heating, the beer in the The alcohol content will evaporate, and what’s left will be a fresh scent of wheat, and the natural sweetness will remain.”
"The fish prepared according to this method is crispy on the outside and tender on the inside. It not only smells very fragrant, but also has a very mellow and sweet aftertaste in your mouth, which is very delicious."
Sun Qingning was stunned for a moment and couldn't help but take a deep breath!
Fu Chu is really something!
It was said that he dropped out of high school, but when he mentioned cooking-related knowledge, his waist immediately changed and he became full of knowledge?
Sun Qingning looked at Fu Yu, who looked indifferent and mentioned it casually, and his heart was filled with emotions.
Isn't Fu Chu too awesome?
I'm afraid your usual rest time is not all used to read cooking-related books and videos to improve your cooking knowledge, right?
Sun Qingning secretly smacked his tongue. In fact, after Fu Yu said a lot just now, he basically understood the central idea. If you want fish and meat to be stewed fresh, just add some beer and that's it.
As for the other things, I really don’t understand them.
(End of chapter)
