Lin Wanjie walked into the courtyard confidently and pointed to the room: "Is this the kitchen?"
"Um."
Enter the kitchen and glance at the ingredients in the room.
It's somewhat monotonous. It lacks MSG, chicken essence, chili pepper, refined salt, etc., and even soy sauce. It's not easy to cook well.
But living alone in his previous life allowed Lin Wanjie to develop good medical skills and good cooking skills.
The ancient coarse salt is too oily and makes it bitter, so it is not a wise choice for any cooking.
Lin Wanjie looked around and saw a piece of fresh pork belly.
Pork is not eaten in the Xiao family, but among the people, pork is also an important way for ordinary people to absorb fat. Although the smell is a bit stronger, it is better than nothing.
Lin Wanjie picked up the kitchen knife, peeled it skillfully, and picked out the fat from the pork belly.
While there is still a small flame in the earthen stove, add firewood and heat. The pot will soon turn red. Cut the pig fat into pieces and throw it in. Add an appropriate amount of water and a few spices, and then start to prepare salt water.
Reprocessing coarse salt and adding water to filter it can effectively remove the bitter taste.
Then he looked into the pot and picked out three crucian carp and one carp from the wooden basin.
The shopkeeper and the little cook were watching from outside, and they were a little surprised to see Lin Wanjie's skillful skills and not any sloppiness.
I also saw Lin Wanjie skillfully killing fish and filleting them. Especially when handling carp, it seemed that a tendon had been pulled out from the spine, and I didn't know how powerful it was.
"Is this really a great chef?" the shopkeeper asked in surprise.
"It seems pretty powerful."
"Then what is he doing now?"
"Looking at the fish fillets he made, he must have cooked the fish. But..." the little cook frowned as she spoke, "the fish meat will become old after being exposed to water, and there is an earthy smell that is difficult to deal with, so there is no The customer likes to eat fish, but he only uses cheap ingredients. How to deal with it?"
Thinking about it, Lin Wanjie came over with a handful of mung beans: "Please give me some space."
"oh."
The little cook responded and quickly moved out of the way.
The shopkeeper also stepped aside and looked at Lin Wanjie's actions curiously.
Lin Wanjie arrived in front of the graphite, put your mung bean in, grabbed the handle and started pushing.
"Hey, it's pulled by a donkey." The little cook quickly reminded.
This graphite weighs hundreds of kilograms, and the old donkey in the courtyard is used to grinding it. He has been used to it for a lifetime.
This was the first time I saw someone competing with a donkey.
The old donkey made a strange noise on the side, as if in protest.
With Lin Wanjie's strength, why use a donkey for grinding?
The father and daughter saw Lin Wanjie pushing a millstone weighing several hundred kilograms with ease. The muscle lines under his linen clothes were clearly visible, and his body was full of masculinity with endless strength.
"This man is a good coolie!"
The shopkeeper is tempted, he can do a lot of things just by staying with this strength.
The little cook was so frightened that she covered her mouth. The millstone, which neither she nor her father could push, was like a toy in Lin Wanjie's hands. She added water to it while pushing it, and operated it with one hand.
The little cook's eyes almost popped out, she had never seen such a powerful man in her life!
Lin Wanjie, unaware of the shock behind him, turned mung bean toner into rice paste and returned to the kitchen.
The little cook was a little curious and asked, "Can I have a look?"
"Whatever." Lin Wanjie left two words coolly and entered the kitchen to continue working.
The water in the pot has dried up, leaving only boiling lard.
After filtering out the lard, leave some base oil and add the killed crucian carp for frying.
After a while, the smell of oil and fish filled the kitchen, and the little cook watched with gusto.
She had never seen the method of boiling lard, nor had she seen the method of frying fish in lard.
Lin Wanjie's face was expressionless. Everything was done so easily. He used a spatula to mash the fish meat and then added boiling water to rinse it.
The heat waves in the pot are rolling, and the aroma is soaring. As time passes, the fish soup is rolling and the color of the soup becomes thicker and whiter.
Add filtered salt water to make the soup more fragrant and whiter.
The little cook was shocked: "How could this happen?"
Lin Wanjie did not explain, but took up another pot, added vegetable oil, waited for the oil to heat up, then put the prepared sauerkraut into the pot to release the aroma, put in the marinated carp bones and briefly fried them, then added two tablespoons of filtered crucian carp. As soon as the soup is brewed, the sour flavor comes out.
Next comes the fish fillets.
The little cook watched Lin Wanjie wrap the mung bean paste on the fish fillets, and put them into the pot one by one without stirring. After a minute, they took the soup out of the pot and put it into a basin, and sprinkled with chopped green onion.
Lin Wanjie made a gesture of invitation: "Try it."
The father and daughter looked at me and I looked at you, and they swallowed in unison.
The fish soup is thick white and fragrant. There is no excess fishy smell, only a pure aroma.
It is not an ordinary cook who can make fish soup like this.
The shopkeeper scooped up a bowl of soup, took a sip, and then his eyes lit up: "It tastes so rich!"
The little cook frowned: "Why is your fish soup so white?"
"Lard." Lin Wanjie said lightly, "Only fish soup made from frying fish in lard can be so thick and white."
The little cook took a sip and her eyelids twitched. Obviously, the taste was far beyond her imagination.
But as a judge, I cannot be satisfied so easily.
The little cook had a straight face and coughed lightly: "Ahem, your fish soup is quite good, but can the fish be eaten? You must know that fish will become old after being exposed to water, and it is important that it has a fishy smell and is not accepted by the people. reason."
As soon as he finished speaking, the shopkeeper exclaimed: "Oh."
The fish fillets detached from the chopsticks and fell back into the soup.
"Hiss...this, this is too tender."
The shopkeeper muttered, took off his chopsticks again, and then said in surprise: "This is as tender as tofu, you can't even pick it up."
"Impossible!" The little cook shook her head repeatedly. She had been cooking fish soup and fish fillets since she was a child, but she could never overcome the aging of the fish.
I have tried various methods, but I have never been able to overcome this problem, and I have never heard of any cook who has overcome this problem.
When the fish meat was separated from the chopsticks again, the little chef realized firsthand how tender and smooth the fish fillets were.
The little cook was still shocked, so Lin Wanjie handed her a spoon.
After using a spoon, the little cook tasted a piece of fish meat, and she was even more shocked!
Really, really as tender as tofu.
And it doesn’t have any earthy smell!
"Why? Why is this happening?"
The little cook looked at Lin Wanjie again. She was so excited that she didn't know what to say. Suddenly she thought of something and asked in surprise: "Could it be those mung beans?"
Lin Wan nodded: "The function of mung bean milk is similar to water starch. Wrapping it on the surface of fish fillets can prevent the fish from losing moisture, so it will not age and taste very tender."
"Then why doesn't it smell earthy at all?"
"The fishy smell of river fish is mainly concentrated in the fish blood and the black membrane inside the abdominal cavity. As long as it is removed thoroughly, the fishy smell can be avoided. Of course, if the fish tendons can be extracted, the fishy smell will be further removed."
"No wonder I saw you groping for a long time on the fish and pulled out a fish tendon. My little sister is completely convinced. Can you please teach me how to cook?"
