Food starts with noodles

Xu Wenhai and Xu Zhuo father and son laughed dryly, but they didn't answer.

The old man's level is indeed high, but his mouth is indeed stinky, so the two have no way to refute Zhao Jinma.

But there is no need to refute, because the old man will arrive in the afternoon, and there is a chance to learn how to speak kung fu.

Xu Zhuo put the two fish on the chopping board and said with a smile, "How about this? Is it okay?"

Guo Shuying nodded: "It's amazing. When I was your age, I was definitely not at this level."

After a pause, he continued: "Since Xiao Zhuo has perfectly demonstrated the bone-removing technique, then let's follow the agreed process and start cooking stinky mandarin fish."

This was agreed before. Now that famous teachers and chefs are gathering together, Guo Shuying naturally wants to show off the main dishes of Anhui cuisine.

At this moment, the stinky mandarin fish is ready. It was brought by Guo Shuying and the others when they came yesterday, so it happens to be ready for use today.

But before he could operate it, Feng Weiguo who was beside him said, "Don't be in a hurry to make the stinky mandarin fish, it's still far away from the morning.

Xiaozhuo completely deboned these two fish. Instead of throwing them away, let's discuss how to do these two fish in order to reflect the charm of deboning the whole fish.

what do y'all think? "

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2020 has finally passed. I hope that everyone will be healthy, reunite with their families, and be happy every day in the new year.

See you next year!

Chapter 1562 Grilled Hualan Fish

There are actually quite a lot of ways to remove the bones of fish. Almost all high-end fish dishes will use the step of removing bones, such as common sweet and sour fish, braised fish, steamed fish and so on.

Originally ordinary fish, because of the additional steps of deboning when cooking, it looks different.

Of course, the price will be much higher, after all, it allows customers to avoid the pain of spitting out thorns when eating fish.

This conventional practice is good, but it does not reflect the benefits of boneless fish.

So Feng Weiguo wants everyone to discuss how to make these two fish, so that they are not as good as Mai Tai's knife skills on the basis of delicious food.

In other words, it is necessary to combine the current situation of the fish to make a dish that is completely different from the barbed fish.

This is beyond Xu Zhuo's knowledge.

He only knew how to fry fish and celery in oil, but he couldn't make it, so he had to stand aside obediently, and decided to wait for everyone to start discussing before trying to find a way to insert a sentence or two, to see if he could trigger the skill of bypassing the analogy.

If it can be triggered, it will be a dish for nothing.

It's okay if it can't be triggered, anyway, there will be stinky mandarin fish later, so don't worry.

Let these middle-aged and elderly chefs perform for a while.

Xu Zhuo washed his hands and stood with his arms folded to watch the discussion. Old Xu, as the youngest chef present, spoke first.

"I think the easiest way is to pair it with mutton and make fish and mutton."

Strictly speaking, Yuyangxian is not a dish, but a form of dish.

As long as the fish and mutton are cooked together, no matter whether it is stewed, steamed or fried, it can be called fish and mutton.

The origin of this name is mainly because the word "xian" contains the word "fish" and "sheep", so chefs in many places like to use fish and sheep as the name of the dish.

However, although Yuyangxian has a good meaning, it is not easy to achieve.

Because mutton has a somewhat stinky smell, while fish has a fishy smell, if it is not cooked well, the whole dish will be smelly and fishy, ​​making it difficult for people to chopsticks.

After Lao Xu finished talking about fish and sheep, he stopped talking. He was just starting as a younger chef, that is, throwing bricks to attract jade.

What to cook and how to do it depends on the seniors.

Respecting the old and loving the young is a tradition.

After Xu Wenhai finished speaking, Wei Junming on the side took up the conversation: "There are many similar dishes in Sichuan cuisine, such as stuffing some three-fresh meat stuffing in the belly of fish, deep-fried, and then braised with watercress to make three-fresh fish with bean paste , or made into spicy three fresh fish, hot and sour three fresh fish, or steamed, there are many ways."

He broadly introduced several approaches, but made no further moves.

He has no intention of cooking at all, because he knows very well that this kind of opportunity to show off his skills must be given to the old man.

This proposal was put forward by Feng Weiguo, so Feng Weiguo would use at least one of the fish to make a dish.

As for the other fish, it should be Zhao Jinma or Guo Shuying's in-laws. Although it is not known which of the two will do it, it has nothing to do with Wei Junming.

So, like Old Xu, he said a few words in vain, then stood aside and waited to watch the play.

After the two younger chefs finished speaking, Feng Weiguo couldn't wait to cough dryly, and then said: "Fresh fish, mutton and three fresh fish can be made without removing the bones, and the taste is not bad.

Some time ago, Brother Xu told me about an improved dish. It really can’t be cooked without the bones, and even if it is made, it can’t be eaten. "

When he said this, he deliberately paused, and then said: "The name of this dish is Grilled Hualanyu."

Xu Zhuo was stunned for a moment: "Isn't it grilled mandarin fish with flowers? I remember it was a dish in the Confucian banquet. The mandarin fish was marinated, and the belly of the fish was filled with stuffing, and then wrapped with dough pieces and placed on the table." Baked in the oven, is that the way to do it, Grandpa Feng?"

Feng Weiguo smiled and said: "That's true, but you missed a step, you have to wrap a layer of pork net oil on the fish, this method is called Hualan.

Shandong people call pork net oil Huazi oil, which means wrapped.

But a few days ago, when you were preparing Sifang Restaurant in the capital, your grandfather was free, so he looked at the ancient books you brought from Rongcheng, and found that the dish of grilled mandarin fish with flowers is wrong .

In the whole method, it is not limited to mandarin fish, and the best way is to remove the fish bones, so that the taste and texture of the dishes will be better.

It's just that in the process of spreading this dish, the step of deboning the whole fish was too troublesome and was abandoned.

In addition, among all freshwater fish, mandarin fish is relatively more expensive, so this dish has now become roasted mandarin fish with flowers.

Actually, the exact name should be Grilled Hualan Fish. "

Is it so amazing?

Xu Zhuo was a little dubious.

But since he moved out of the old man, everyone will naturally not raise any objections.

Xu Zhuo's father and son and Wei Junming wouldn't say anything, they were their own family after all, and Zhao Jinma and Guo Shuying, if they raised objections at this moment, maybe the old man would come to fight when he came back in the afternoon.

So everyone agreed with Feng Weiguo's words.

Seeing that no one raised any objections, Feng Weiguo said with a smile: "I was lucky enough to see Brother Xu do it once before. Anyway, I have time today, why don't I try it again?"

He almost wrote the words "promise me" on his face, and naturally everyone would not refuse.

And he also cooperated very much and said that he was looking forward to the deliciousness made in this way.

Encouraged by Feng Weiguo, he became more enthusiastic. Without a word, he took the fish that Xu Zhuo had just removed from the head, poured it in water to clean the belly of the fish, and started marinating after controlling the water.

Usually when pickling fish, you need to cut a knife on the fish.

But this fish does not need to do this step because the bones and bones are gone.

Otherwise, the fish will be easily broken.

Just pour a little cooking wine and white pepper powder directly into the belly of the fish, and finally put some scallions and ginger slices.

These are also applied on the outside, and then placed in a basin for pickling.

After marinating the fish, he brought some pork belly and a few other ingredients, and began to prepare the stuffing for the fish belly.

And Xu Zhuo was not idle, and started kneading the noodles, because this dish needs to be baked with a layer of skin wrapped around the carp.

In this way, not only can the fresh fragrance of the fish be locked, but also the fragrance in the lard oil can penetrate into the fish meat, making the fish meat more delicious.

In addition, when the skin that wraps the fish is baked golden and crisp, it tastes great with the fish.

Anyway, under the introduction of Feng Weiguo, this dish is almost comparable to the main dishes of some cuisines.

When Feng Weiguo and Xu Zhuo started to work, Zhao Jinma was not idle. He brought the remaining open carp and prepared to cook a classic Soviet-style dish.

Three fresh deboned fish.

Chapter 1563 Three Fresh Boneless Fish

Three fresh boneless fish is not a unique dish of Su cuisine, Sichuan cuisine also has it.

The dishes that Wei Junming mentioned before are actually different methods of three fresh boneless fish.

Su cuisine, which pays attention to light taste, is more inclined to steam.

Steaming can keep the fish fresh and tender to the maximum extent, and it is not troublesome to make.

Zhao Jinma cleaned the fish meat inside and out, marinated the fish with onion, ginger and pepper cooking wine, and then began to prepare the three delicacies fillings for stuffing the fish belly.

Three delicacies stuffing is just a general term, not limited to three kinds of ingredients. Common ingredients include pork, ham, bamboo shoots, shrimp, water chestnut and other ingredients. The more stuffing, the richer the taste of the fish will be.

In fact, this dish is more suitable for deboning the whole fish, because it can avoid the filling from the fish belly during the steaming process.

In order to avoid such embarrassment, Zhao Jinma also played tricks today.

Instead of using meat stuffing, he prepared the stuffing for stuffing the fish belly with slices.

Zhao Ji's private kitchen has a full range of ingredients. Zhao Jinma prepared pork belly, ham, fresh bamboo shoots, soaked shiitake mushrooms and other ingredients.

He cut all these ingredients into thin slices with a knife, blanched them in boiling water, and then brought the fish over and stuffed them into the fish's belly one by one.

When stuffing, these kinds of ingredients are separated, so that not only can the taste be more uniform, but also the salty taste in the ham will penetrate into the fish more evenly.

Well, this dish does not use any seasoning except for a little light soy sauce inside and out.

So if you want to eat delicious, you have to use the taste of ham to increase the deliciousness of fish.

In addition to the ham that needs to be stuffed in the belly of the fish, it is also necessary to spread a thin layer of ham slices on the bottom of the plate and on the body of the fish when loading the plate, so that the taste can penetrate more evenly and thoroughly, and the steamed fish meat is also more delicious. Delicious and delicious.

After finishing these, put it in the steamer and steam it.

Because of the presence of ham, there is no need to add all spices such as onion, ginger, pepper, and pepper. Only the aroma of ham can make the fish full of flavor.

Zhao Jinma wiped his hands after finishing, and said with a smile: "This is the first time I try it, and I don't know if it tastes good.

If it doesn't taste good later, I'll just drizzle some steamed fish soy sauce on it, then put some chopped green onion and shredded ginger, and stir it with hot oil.

This is a backup plan, so don't laugh at me. "

Naturally, everyone would not laugh at him. On the contrary, they were all attracted by Feng Weiguo's operation at the moment.

Feng Weiguo has already prepared minced meat at this moment.

The meat stuffing is very simple, nothing more than pork, shrimp, ham and the like, and he specially made eight kinds of stuffing to form the eight-treasure stuffing.

I don't know if it tastes good or not, but as long as it sounds good, it's fine.

Stir-fry the eight-treasure stuffing in a wok with lard, let it dry for a while, and carefully stuff it into the belly of the fish with a spoon.

When stuffing, it should not be completely stuffed, and a certain gap should be left, because if the stuffing is too full, the fish maw will easily burst during baking.

After stuffing the eight-treasure stuffing, Feng Weiguo took out the lard net oil soaked in cold water in advance, wiped off the moisture on the surface, spread it on the chopping board, and put the stuffed carp on it.

Then completely wrap the carp with lard oil, and put it on the dough that Xu Zhuo rolled out.

The dough is about half a centimeter thick, which not only ensures the heat, but also prevents it from popping during the baking process.

After placing the fish on the dough sheet, cover the excess dough sheet, and make a fish shape according to the shape of the carp, and pinch the edges tightly at the same time.

After it is done, put it in the baking tray, preheat the oven, put it in and start baking.

The whole process is not complicated, but the chef's experience is required.

For example, the placement of seasonings, the thickness of the noodles, the size of the lard oil, the temperature setting of the oven, etc., all require rich experience.

Without certain experience, it is easy to overturn when making this dish.

After the grilled Hualan fish was put in the oven, the three fresh boneless fish made by Zhao Jinma was almost steamed.

Compared with roasting, steaming is much faster, not to mention that when roasting, it is wrapped with a thick layer of dough, and the fish matures more slowly.

Zhao Jinma put on thick insulated gloves, opened the steamer, and brought out the steamed fish plate inside.

As soon as the cabinet door was opened, a pleasant fresh fragrance gushed out.

This taste has the deliciousness of fish and the freshness of ham, which makes people swallow when they smell it unconsciously.