Silky chicken, crucian carp, and black fish are all extremely common ingredients.
Each has different nourishing power. It can be said that once seeing these things, for ordinary people, it means that they need to be replenished.
But when the three ingredients are combined, a huge problem arises.
Not to mention black-bone chicken, crucian carp and black fish each have a special umami flavor, which is slightly earthy. These two earthy flavors are not the same thing. Once they are not handled well, the two flavors will mix.
No matter how delicious it is, the fishy smell in it must be a problem that is too prominent to handle.
At that time, a good pot of soup has been completely spoiled by a mouse dropping.
This point is very particular about how the cook handles the fishy smell. In fact, Zhao Fuyu had already made similar things in advance when handling black fish.
That is to scald with hot water.
As long as the white gelatinous object, which is mucus, that solidifies on the fish is removed after blanching, the fishy smell of most fish will be reduced by at least 60%.
Coupled with the combination of green onion and ginger, it can be said that the smell of black fish has been eliminated.
As for the fishy smell of crucian carp, this is another way to deal with it.
...
Zhao Fuyu was standing in front of the cutting board at this time. Two pieces of fish meat had been cut off, and the fish bones and fish heads were cut into pieces by him and put into the basin. He only had to wait for a while for all the fish bones to be in place before he could start processing.
In fact, it is very simple to deal with black fish to this step.
Use a knife down from the ribs to remove all the fish bones, then chop a few times and set the fish bones aside.
Simply slice the fish, as thin as possible, because the meat of black fish is very elastic, so it is easier to mature when thin, and the cooking time is short, so it is more tender, and the elastic meat makes it thin and will not fall apart. Still retains the taste.
This is also an effect that ordinary fish fillets cannot achieve.
Thin fish fillets, add onion and ginger juice, pepper, salt, and egg white, stir evenly until all the egg white is absorbed into the black fish fillet, and no trace of egg white can be seen anymore. Some potato starch, not much.
Just wrap a thin layer of starch on the outside of the fish fillets, and finally pour a layer of sesame oil on it. It doesn't take much to simply seal it to prevent oxidation and prevent the fish fillets from sticking together.
At this time, the processing of the snakehead fish meat is completed, and then the cooking begins.
The fish bones and fish meat are a little more troublesome. Add cooking wine, salt, and water just enough to cover the fish bones and fish heads. Keep stirring and cleaning until the water becomes turbid and a lot of fishy smell comes out. Then replace it. The water is constantly washing.
Wash until the water becomes clear, then squeeze out the water from the fish heads and bones, add onion and ginger cooking wine to marinate for a while, and then you are ready to start cooking.
Basically, by this time, many people present already understood what kind of dish Zhao Fuyu was going to cook.
A fish fillet soup that combines three nourishing ingredients!
This kind of cuisine is indeed not something complicated, but it is this kind of cuisine that makes the world feel surprised, because every detail is very important and cannot be easily copied.
Black-bone chicken is the first to be stewed. At this time, there is already a faint aroma of chicken soup spreading.
At this time, when the chicken fat and chicken soup was delicious but not particularly rich, Zhao Fuyu quickly scooped out two large bowls of chicken soup. These chicken soup would then be used as the clear soup for cooking fish soup!
If it continues to be simmered, more and more of the flavor of the black-bone chicken will be released, and the flavor blended into the soup will become even richer.
At that time, using these chicken soups will compete with the other two kinds of fish soups to compete for flavor.
The fusion when done is done using cooking techniques. If they are simmered together during stewing, it is not fusion, but fighting with each other.
The recipe for stewing together pays special attention to the compatibility and complementary size of the ingredients. Zhao Fuyu's cooking is just for simple recovery of injuries, saving lives and replenishing vitality. It is definitely incomparable, and there is no need to compare.
After all, the purposes of the two are completely different.
If you really want to solve the problems of those people Tokugawa Mitsunari hopes to save, his slightly simple and rough recipes will be more effective.
...
At this time, all the basic ingredients that need to be prepared have been completed. Zhao Fuyu naturally did not waste any more time and turned on the stove directly. The first thing was to fry crucian carp and cook crucian carp soup.
Different from ordinary boiling, this time the crucian carp is first fried until both sides are golden brown, and even the fish bones are fried until crispy.
This is also Zhao Fuyu's method to remove the smell of crucian carp.
Why do many things that have a fishy smell stop being fishy when fried?
In fact, this is because most of the odor is in the skin and fat. When fried, both will change, and the fat will flow into the oil pan, so the taste will naturally be better.
When dealing with the smell of crucian carp, Zhao Fuyu chose to fry it in oil, hoping that the oil could take away the smell of the crucian carp.
Sprinkle a little salt on the bottom of the hot pot and moisten the pot with grease. When it is slightly smoking, you can put the crucian carp down and then turn the heat to medium.
There is no need to flip it quickly. After frying until one side is slightly browned, move it a little and it can slide freely in the pan, which means that one side has been fried. You can easily turn it over.
Continue the above steps and fry the crucian carp until golden brown on both sides, take it out and remove the fat inside, and clean the pot.
Then put the crucian carp directly back, then throw in the green onions and ginger, a large bowl of chicken broth prepared in advance, and a spoonful of lard.
Turn on high heat, cover the lid and simmer for fifteen minutes, until the soup turns a rich yellow-white color, then start pounding it with an iron spoon to mash all the crucian carp, and then continue to cook.
In another pot, the fish bones of the black fish were also fried on both sides, and then the chicken broth was poured in. The same lard, onions and ginger were added, but Zhao Fuyu also added a little tomato into the black fish soup.
It was at this time that Zhao Fuyu's three soups really began to simmer.
The black-bone chicken soup gradually became more and more fragrant, the crucian carp soup became thick and white, and the black fish soup almost began to exude fragrance, with a hint of sweet and sour vegetables.
It can be said that three kinds of delicacies are intertwined, as if people have entered a delicious sauna.
Even just smelling it makes them sweat all over, their blood flow speeds up, and their complexions look more youthful.
Tokugawa Mitsunari's brows beat uncontrollably, and a look of joy appeared on his face.
'Perhaps only this kind of cooking can make those people recover quickly. '
'But to achieve nirvana, cooking alone is not enough...'
As if something suddenly occurred to him, the leader of the Tokugawa Group also showed a hint of emotion.
7017k
