It’s not about the number of dishes, the key is the structure of the combination.
In fact, the structure of the Sea Bream Continent Map is already very harmonious. The four cuisine systems complement each other and give rise to the overall situation of Zhongzhou.
But in Zhao Fuyu's view, if this dish is really to be used to show how to cut off the flavor of fate, then such a structure alone is not enough.
That’s why the modified dish is now here.
Dragon snapper spark chart!
A single spark can start a prairie fire. If you want to fight against the irreversible trend of fate, you have to do the same thing. You have to rely on the continuous accumulation of small trends, leaving traces of wildfires everywhere that cannot be extinguished until one day these traces can be linked together. Forming a prairie fire situation.
At that time, it will also be fate that fights against fate!
Zhao Fuyu has already set the tone of the cuisine. When cooking, he will naturally integrate various techniques into the same dark line to unify it.
The fish offal is the most obvious one.
After soaking the fish offal in sake, it won't take long for it to leak out.
Because cooking does not require a long period of marinating, and even if it is the internal organs, there is not much residual fishy smell from the dragon snapper. Excessive marinating will reduce the flavor of these fish offal.
This is something a cook would not choose to do.
It's the fins, because both of them are very huge, with a whole bone, and the meat contained in the bones is the most delicious.
Therefore, the entire fin must be split again, otherwise it will be too difficult to cook.
These fish don't need to be seasoned extra. Just a little salt, marinate them in onion and ginger water, then half of them will be battered and fried, and the remaining half will be soaked in soy sauce.
The two production methods are the best ways to express the meat of the fish fins, and here we are.
Basically, all types of fish meat have been divided into parts, fish offal, fish back, fish fins, fish tail, fish belly, fish head, fish bones, it can be said that Zhao Fuyu has completely used everything that can be eaten, and the rest is to prepare the auxiliary ingredients. and started cooking.
So many ingredients need to be cooked together, but the ingredients actually required are not complicated. Onions, ginger, and garlic are all necessary, plus various chili peppers, and even sauerkraut, pork belly, and perilla.
Compared with the effort spent on dealing with the various parts of the dragon snapper, these accessories are much faster to prepare.
Not to mention, Zhao Fuyu has already prepared quite a few of them on the cooking table.
Therefore, in the multi-world restaurant, the diners who noticed Zhao Fuyu's actions either continued to eat the previous dishes or began to discuss different things in their respective worlds began to cheer up.
Because Zhao Fuyu is officially ready to start cooking!
The first thing to deal with is not other ingredients, but fish bones!
In addition to some of the marinated fish bones, there are also quite a few fish bones that Zhao Fuyu specially set aside.
To boil water in the pot, you only need to put some green onion and ginger. When the water boils, put the fish bones in and remove the little floating foam. Then you can transfer it to the casserole and cook it slowly.
In fact, if this kind of fish bone soup is ordinary sea bream, you only need to blanch it in hot water and then put it in a casserole.
The soup will also be extremely delicious. You don’t need to add any other ingredients, just use some green onion knots and ginger slices.
If you like the aroma of wine, then use a whole bottle of sake instead of hot water, the soup will taste better, but Zhao Fuyu doesn't need it.
Because what he wants is fish bone soup to process other ingredients, and what he wants is the pure taste of dragon sea bream, so naturally there is no need to add alcoholic flavor to superfluous things.
After simmering the fish soup, the next thing to prepare is the fish belly. In fact, these parts can be very delicious without any complicated techniques. Even if you just blanch them in plain water and add some salt, you can taste the top-notch deliciousness.
But just like that, the taste is quite different.
Zhao Fuyu chose a very good cooking method for this fattest part, barbecue!
Thread the fish on a string of bamboo skewers and grill it on a hot fire, with the combination of salt, chili powder, pepper powder and cumin powder, plus the flavor of fat and flames.
The grilled dragon snapper belly is definitely the best skewers. At this time, Zhao Fuyu skewered these fish belly one by one. As for the barbecue, it is not the time yet.
It's just that processing can begin.
After grabbing the green onion and ginger water and preparing the fish belly on skewers, Zhao Fuyu changed his target and took out the fish offal and fish head.
The processing of fish offal is actually the simplest and most complicated, but there is no need to consider the time. The fish head is taken out from the onion and ginger water, wiped clean of the water, and then spread a thin layer of salt on the inside. It's ready to be placed on the plate.
Place a layer of green onion knots and ginger slices underneath, and hold it with chopsticks so that the fish head can be hollowed out, so that the steam can circulate during steaming and the temperature at the top and bottom will be consistent.
The next step is to deal with the things laid on the fish head.
In fact, according to Zhao Fuyu's habit, it is no surprise that the fish head should be steamed with chopped pepper.
However, steamed fish head with chopped pepper is certainly a traditional dish in Hunan Province, and there are many details in it, especially the details of the processing of chopped pepper.
Choosing chopped peppers is the first step. It is best to use peppers that do not add enough salt when pickled. After enough time, the chopped peppers are not salty but have a bit of sourness after pickling. This kind of chopped peppers can be used to steam fish. It will be more fragrant than ordinary chopped peppers and less salty, so there is no need to wash it.
The second step is minced ginger, garlic and tempeh, and Liuyang tempeh is a must.
When steaming fish head with chopped pepper, many people only pay attention to the taste of chopped pepper, but they do not know that the real Hunan style steamed fish head with chopped pepper often adds the aroma of black bean.
It not only enhances the freshness, but also adds a mellow aftertaste.
This is also the key to distinguish whether a steamed fish head with chopped pepper is traditional or not. In fact, tradition may not necessarily mean delicious, but for Zhao Fuyu, the rich amino acid taste of tempeh cannot be compared with simple chopped pepper.
Some people also add chopped wild pepper or sour chili pepper to the chopped pepper to increase the flavor.
But in fact, if you choose the kind of chopped peppers that use less salt and naturally produce sourness in the first step, then there is no need to superfluous in this step.
The increase or decrease in the taste of food is actually such a simple thing. Sometimes, choosing the ingredients is countless times more powerful than other actions.
Heat a pot, heat the pot with cold oil, add the minced ginger and garlic, then add the tempeh, wait until the flavor of the tempeh gradually comes out, then add the chopped pepper. This is the key to the last step.
The chopped pepper must be fried in oil to bring out the fragrance and red oil. Only in this way can the steamed fish with chopped pepper bring out the freshness and aroma of the fish head with its spiciness.
When frying, you don't need to add salt. You can add some soy sauce and sugar to enhance the freshness, but also slightly increase the flavor of the sauce and relieve the spiciness.
When the chopped chili sauce is fried, it can be poured on the head of the dragon snapper. After it is fully covered, it can be put into the steamer that is already boiling over high heat.
It doesn’t take long, depending on the size of the fish head, twelve to fifteen minutes is enough.
This dragon sea bream is not light in weight, and the fish head is not small. It probably takes about fifteen minutes.
Within this time, Zhao Fuyu must finish all the next few dishes. This is a test of his cooking skills at the same time.
And this is also Zhao Fuyu’s biggest challenge in cooking this time!
