Since the Six Dynasties, the ancients, such as the scholar-bureaucrats and literati, have highly praised it. They have used too many poems and songs to write a large number of articles to praise the delicacy of the three delicacies of the Yangtze River, the swordfish, pufferfish and anchovy.
Putting aside the taste part, its brilliant, metallic silver-white scales and some kind of sharp sword-like shape are actually very distinctive and very tempting.
However, hidden under its scales are numerous tiny fish bones, which is a pure, green and pollution-free nightmare for some tricky mouths who are hungry for fresh food but unable to spit out the fish bones.
Okay, actually you don’t need to be so tricky...
There are so many tiny fish bones in the swordfish and how flexible the tongue is. It is probably something that girls without boyfriends are afraid of, but girls with boyfriends can try it.
emmmm...
But that’s it!
Steamed swordfish, with the original flavor, a pot of tea or a glass of old wine, slowly sipping with friends, even eating fish with spines can become elegant due to the slow time of swallowing.
but...
As a particularly qualified cook and a generous, generous boss who likes to give discounts to customers, Mr. Lin will not let his guests have such an unpleasant experience.
The fish is flat and slender, so it is not suitable for processing by the common method of three slices of fish and then removing the blood and combining the meat - after filleting, it is estimated that only a small layer of meat with the skin is left.
Since ancient times, the way to make fish bones is nothing more than dry frying, deep frying, etc., and using wine, vinegar, glutinous rice, etc. to make the fish bones soft.
Then there are the great chefs who have worked hard to deal with it in advance, such as the method Boss Lin wants to use: shaving.
The swordfish is simply broken into three pieces, two side pieces and one fish bone.
Lin Chou's knife skills were obviously impeccable. After the knife, which was no thicker than a finger, was divided into three pieces, the fish bone part was smooth and meatless.
More of the spines of the sword are actually hidden on the sides. They are almost transparent, curved and thin fish spines, but they are very tough. They may even look harmless, but if they really hurt someone, in the mouth and throat...
Well, it will still make you scratch your head and ache.
Put the fish skin on the bottom and the fish meat on top and place it against the chopping board. Use a knife to gently scrape the fish meat. With a sound and even a little crispy rustling, a layer of crystal clear fish paste accumulates on the blade of the cold iron knife.
Knife after knife went in, and soon there was only a piece of fish skin left in this part of the knife, with a layer of spines hanging on the inside.
"Shua~"
With the last cut, Lin Chou used a lot of force and scraped off all the spines attached to the fish skin. The thin fish skin had no remaining flesh and was very clean.
After processing the three fish in this way, the fish paste obtained was just enough to fill a bowl the size of two hands folded together.
The meat texture of the swordfish now looks somewhat similar to that of shrimp meat. It is slightly translucent, a very clear translucency, as if there is no such thing as blood in the body of the swordfish.
Mix the shaved minced fish with ice water soaked with onion and ginger, egg white and cooking wine, and beat it vigorously in a pottery basin. The length of this process varies from person to person, and it mainly depends on the strength and technique. It should be beaten until the whole fish is a lump. Hold the fish paste in your hand and place it naturally with the palm facing down and the fish paste will not fall off.
At this time, the fish paste has become more...well, Lin Chou thought that he could even use the word "clear" to describe it.
The crystal clear fish paste looks like there is a thin layer of water or oil floating on the surface. It is sticky, moist and slightly reflects the light of the flame in the stove.
Fish cloud egg dumplings soaked in three mushrooms, this is what Lin Chou will prepare next.
The traditional three-mushroom dipped fish cloud is actually a Cantonese dish that is fried first and then boiled, but Lin Chou’s recipe today is a little different.
He will cook the three mushrooms into jelly, then mix them with fish paste to make egg dumplings, and finally combine them with the pre-cooked eight-year-old soup.
The so-called three mushrooms originally referred to golden mushrooms, straw mushrooms and winter mushrooms, but in the era of great catastrophe, using mushrooms indiscriminately would be fatal, so Lin Chou had no choice but to use the existing chicken fir, mushrooms and white mushrooms instead——
According to the price conversion before the catastrophe, the price of these three mushrooms is more than thousands of times higher than the original three kinds of mushrooms.
Trichosanthes trichomes and mushrooms should be minced directly, while chicken fir should be shredded first and then chopped.
In a pot, add a small amount of special oil mixed with lard oil, chicken oil, and clear oil in proportion. Saute the dried garlic, dried shrimps, green onions, and ginger slices until fragrant. Heat the oil and discard. After the oil cools down, heat it again and lower the heat. Stir-fry the three types of mushrooms until half cooked, then add the cooked skin jelly soup and cook until it is slightly thicker than usual, season with only a small amount of salt and sugar, let cool until frozen, then mince and prepare Mix the fish paste evenly.
Lin Chou has always felt that the reason why fish paste is called fish cloud can actually be regarded as an evaluation of its taste and appearance. Unlike the finished fish balls that are bouncy, firm and tough, Lin Chou hopes that the fish cloud is soft and dense with micro-bands. A little bit flexible.
After making these preparations, the process of making egg dumplings is very traditional. Our ancestors have been using this method for hundreds of thousands of years.
Find a metal spoon that you usually use, place it on the charcoal fire, grease the surface with oil, and finally pour a small amount of Sanhuang's children into the spoon... Why does it seem weird...
In short, just pour in the egg liquid, shake it with your hands and spread it out, and a perfect egg skin will come out of the oven.
Finally, wrap it up... wrap it up...
Boss Lin held his chin and was extremely hesitant. What shape should I wrap this thing into? ?
Whatever, just wrap the egg dumplings into the shape you like...
Don’t underestimate it, there is a lot of work involved in making egg dumplings.
Most people who make such round egg dumplings can probably only turn the left and right sides into a semicircle, but Boss Lin is different. With the help of Master Sanhuang's beloved concubine's newborn baby as an adhesive, he made it into a semicircle. These egg dumplings are wrapped in various shapes, about the size of an adult's fingertip, and can be said to be very delicate.
Egg dumplings are ready!
All of them are round and full, with thorny flowers on their heads, and are beautiful, and they look like little shaomai.
Wu, who had watched the whole process, finally realized that he should have won the show through his own efforts, and curled his lips with disdain and said,
"Brother Chou, you are really crazy about your taste. Where are the egg dumplings that I promised you, the good egg dumplings? Listen to the name, they are really dumplings. How come you have had plastic surgery to look like a bun? ?”
Boss Lin Chou was not happy.
"Open your dog eyes and take a closer look. The pleats on your buns look like protruding ribbons. This is called Shaomai shape!"
"deideidei, everything you said is right."
Wu Ke's speed of admitting mistakes can be said to be second only to the speed of making mistakes.
Anyway, we are just waiting to be fed. You are the cook. You are what you say. You are worth your strength. We, Mr. Wu, don’t dare to scold the cook even after finishing the meal. Life is important...
