It has to be said that even the texture of yellowfin tuna is very beautiful, and the delicate oil in the meat is not inferior to the superior snowflake beef.
However, to Mingguang evolvers, bluefin tuna or yellowfin tuna are not important. Only ordinary rich people will pay attention to this. Evolvers are more concerned about whether this fish has mutated or not, and what level it is.
Lin Chou took out part of the boiled fish bone soup. He first wrapped a package with gauze and took it out. Then he took out another pot and put the crushed light yellow old rock sugar into the oil pan and stir-fried it to make syrup. Cook the onions, dried shallots, ginger and garlic until fragrant. Cut the skin-on tuna meat into 2 cm cubes and fry in the pan until fragrant. Take it out and set it aside until slightly browned.
Then put the packet into the frying pan, add the soup stock and bring to a boil. After simmering for 15 minutes, turn off the heat and let the soup cool.
Tuna meat looks similar to beef when raw, but when cooked it does not have the same gluten as beef and will appear loose.
So Lin Chou used a low-temperature cooking technique that he didn’t commonly use——
Take a casserole, arrange the fried fish neatly, pour in the cooled stock, cover with the lid, put it into the steamer, and adjust the heat.
"Well, that's about it. With such a big steamer and such a small fire, if you pay a little attention, you can easily keep the temperature inside the steamer between 55 and 65 degrees Celsius."
Fish head and tofu soup is the simplest. You only need to put the cut tofu, wild vegetables and fish into the soup and slurp it.
The huge fish head of yellowfin tuna may weigh more than one hundred kilograms. Lin Chou mainly used its brain and gills, cut it into palm-sized pieces, and rolled them with tofu in a soup pot.
With the addition of fish head and tofu, the various colors in the soup quickly disappeared, turning it into a beautiful and pure milky white color.
The brains of the tuna were boiled by the hot soup and turned into a jelly-like translucent gel, trembling in the pot together with the tofu.
"Huh~"
Master Warlock and Sikong couldn't help but urge,
"It's time to stew. Please give me a bowl first. Please..."
Lin Chou took out the fresh devil peppers he brought with him and cut them into pepper rings, mixed them with chopped green onions, and sprinkled a little bit on each of the three bowls of soup.
Sikong seemed to be possessed by Lord Shan. He was standing on the bow of the boat holding a bowl of soup, holding on to the railing with one hand and making a toast to the moon.
"Suck~hoo~"
The cold sea breeze blows on my face, the hot and rich fish head and tofu soup in my hand, and what’s even better is the sharp and fresh spicy flavor in the soup...
There is no doubt that this is another worthwhile experience for Sikong.
"marvelous!"
Sikong took a deep breath of the cold, salty sea breeze and said in a deep tone,
"Is this sweet freedom?"
"??"
The warlock slowly made a question mark in mid-air,
"Everyone's love is sweet. Why is it not the right way to be sweet with you?"
Lin Chou silently assisted,
"I think it may be because his love direction itself is not quite right."
Sikong: "Grass!"
These brats are always such a spoiler.
"Can you guys not mention this?"
Lin Chou really likes the fish head with the brain part in the fish head tofu soup. It feels like jelly full of gelatin in the mouth, which is fresh and tender. The saltiness of the fish head soup is as charming as the deep sea. , the delicious taste is comparable to the packet of juice swimming in the shells of clams and oysters. It is simply all the beauty that nature can bestow on us.
The way the warlock eats it is very strange. He uses dry red devil peppers, roasted until fragrant and ground into chili powder, and dipped in tofu and fish.
"No, it's not spicy..."
If a normal person ate like this, to be honest, Sikong wouldn’t even dare to look at it.
Then it won't make your lips bleed? The snot, tears must have all come...
The Warlock was inhaling the air-conditioning and wiping his face with his big sleeves. Wisps of gray mist were peeling off his face in a strange shape - probably this was the Warlock's way of expressing the word "sweating".
"Don't you try it?" The warlock uncle picked up a piece of tofu, dipped it in the roasted chili powder again and again, and wrapped the piece of white tender tofu into a completely bright red, with no trace of white at all. "Open your mouth, ah~"
He pinched Sikong's cheeks and threw it into his mouth, and even helped Sikong chew it with his hands.
"Fuck... cough cough cough cough... grass..."
Sikong Ren was almost gone!
"His...ha...his..."
Sikong, who was so hot that his self-awareness almost disappeared and his whole brain was like nothingness, slowly recovered and suddenly felt that this feeling was quite good...
etc...
Does my dignified Mr. Sikong have some strange hidden attributes? ?
Sikong began to doubt himself and then doubt his life.
Lin Chou also got a whole piece of yellowfin tuna belly cut into almost translucent slices - in fact, the meat of sea fish can really be cut thinner than freshwater fish without breaking.
The thin fish fillet is at most a little thicker than the meat slices commonly used for shabu-shabu shabu-shabu. It was originally flat and neat, but when it was placed in the milky white fish soup, it immediately curled up into a straight tube shape.
"Hmm, this shabu-shabu fillet is not bad. It's just a little softer than beef and mutton, but it still has a full texture."
The light shabu-shabu fillets dipped in Lin Chou's wasabi vinegar sauce have a refreshing and transparent taste. The thin and tough fish fillets are eaten piece by piece, making people feel less full and just want to keep doing this. Keep eating.
Sikong suddenly remembered a smell that made him miss it.
"The last time I ate such delicious fish fillets was on a cruise ship. I was about this tall, not even as tall as I am now. It was my first time on a fishing boat, even though I just took a trip around Mingguang Port. Feng, my dad took me there.”
"At that time, I remember he caught a wolf fish, a small wolf fish with green bones. The chef roasted the wolf fish with straw for a while, so that the skin was not even cooked, and then cut it into pieces. Thin slices, tsk, the taste is simply amazing.”
"It sounds pretty good," the Warlock said with approval, "Say, the wolf fish has green bones? It feels like a weird color..."
Lin Chou said,
"Do you, Sikong, still eat this kind of thing? I thought the green-bone wolf fish was exclusive to the Lower City. If I remember correctly, that thing only sells for 5 or 6 points each..."
Sikong rolled his eyes,
"I always feel like you're mocking me - hey, there are very few things I can't afford in Mingguang. When it comes to food, I usually only look at the quality and not the price."
"Oh," Lin Chou said, "I have always thought that wolf fish is great for cooking noodles. It has green bones and occasionally a little green meat. The soup is always that green color, and it is a fish. The flavor is definitely strong enough, and people in the alley like to use it to pickle salted fish and then stew vegetables such as potatoes, because it gives off a meaty and oily taste.”
