Kitchen door.
Shen Jiayue took the mobile phone handed over by Zeng Xiaoqi and carefully looked through the pictures of this suite.
The house is fully decorated and has not been moved in. It was originally planned as a wedding room, but the child will not come back after studying abroad, so the parents plan to sell the property and live with the child abroad.
This house is good in every aspect and is large enough. It has two and a half floors, with an insulated attic and an oversized terrace at the top.
There are no tall buildings around, so the view is wide.
No matter from every aspect, it is very ideal.
"How about it, boss lady? It's really good, isn't it?"
"It's good. I'll call and ask first. If it's okay, we can go and have a look tomorrow."
After saying that, Shen Baobao took the phone and started to contact the landlord.
Dou Wenjing sent a message to the legal advisor of Shen Group on WeChat:
"Brother Feng, what should you pay attention to when buying a second-hand house? Our boss and his wife are planning to buy a house and would like to hear the opinions of legal professionals."
This Brother Feng is the lawyer who helped handle the Ziqiangsheng fried glass incident last time. He is in his thirties and is on the rise of his career.
He is making bread and dumplings at home right now.
When I saw the message, I quickly washed my hands and replied:
“First check the qualifications of the house, that is, whether the so-called five certificates are complete. When looking at the house book, remember the name code and building number, go to the real estate transaction hall to check the authenticity, then go to the bank to check whether the property is mortgaged, and finally go to the court to check
Check to see if it is a risky property that has entered the foreclosure process."
Brother Feng knew very well who the boss and the landlady Dou Wenjing was talking about, so he responded very carefully.
Dou Wenjing looked at this long list of news and was a little confused.
"Is it so troublesome to buy a second-hand house now?"
Brother Feng replied:
"It's always been so troublesome... Let's just say something when you look at the house, and I will go over and help check. If Mr. Shen's daughter and son-in-law are defrauded when buying a house, then we legal consultants should just resign."
"Thank you, Brother Feng. We are making an appointment with the landlord. We will let you know when we have made an appointment. We will treat you to dinner then."
"Haha, that's great. I've been craving Lin Ji's food recently."
Dou Wenjing had just finished chatting here, and Baby Shen also made an appointment with the landlord to view the house.
Tomorrow at ten o'clock in the morning, we will meet at the gate of the community where the house is located.
In the kitchen, Lin Xu was still ladling soup from the pot and pouring it on the fish.
This method is very similar to braised fish, but the soup of braised fish is thicker and the sauce is rich in flavor.
In dry-roasted fish, there is only fat on the bottom of the pot, and the soup is completely cooked, allowing the fresh aroma of the soup to be completely integrated into the fish.
Although the methods are similar, they are still different.
Therefore, the final taste and texture are also very different.
Soon, the soup in the pot became less and less, and the red oil inside gradually separated.
At this time, put some rock sugar in.
Do not put the rock sugar too early, as it will easily cause the soup to stick to the pan.
And put it later, when the rock sugar has completely melted, it’s almost time to take it out of the pot.
Rock sugar can neutralize the spiciness and sourness of pickled peppers, while also increasing the umami flavor of fish.
Carp meat is relatively old and has a strong fishy smell. In order to give this dish a plump texture and fresh flavor, it is dry-roasted.
Use diced pork to increase the aroma, use diced bamboo shoots to add umami, and use the hot and sour taste of pickled peppers to remove the earthy smell from the fish.
As for the final cooking sauce, it is also to allow the rich aroma of the pork bone broth to replace the moisture of the meat itself, so that the taste of the meat will be significantly improved.
This dry roasting method can not only cook carp, but also grass carp, bream, pomfret and other fish with lean meat.
If it is used to bake Jiangtuan or Qingjiang fish, the taste will not be perfect because it is too fat and greasy, and it will give people the feeling of superfluous.
Finally, there was almost no soup at the bottom of the pot, and the rock sugar had melted.
Lin Xu placed a fish plate on the workbench, then took a round plate, carefully took out the completely soft carp from the pot, and gently placed it on the fish plate.
After placing it, use a slotted spoon to take out the ingredients in the pot and spread them evenly on the fish.
Then put the wok back on the stove, turn on the high heat, and stir the pot with a spoon to speed up the evaporation of the soup.
When there is only red fat left in the pot, turn off the heat and use a spoon to scoop out the thick fat in the pot and pour it on the fish.
The red oil exudes a strong spicy flavor and is poured onto the fish, making the whole fish suddenly become shiny.
After the fish is fully covered, pour some oil on the bottom of the plate, which can not only increase the appearance, but also can be eaten with the spicy oil when eating fish.
It can even be used to mix rice.
In short, these oils that have absorbed the aroma of the soup stock are rich in flavor and are delicious no matter how you eat them.
The roasted fish is ready, and it's almost time for dinner.
Start eating.
"Wow, this dried roasted fish looks delicious."
"What are the golden particles inside? Are they diced fat meat?"
"With just this red oil, I can eat a big bowl of rice."
"There are also sprouts and diced bamboo shoots, both of which are served with rice."
"..."
As soon as it was brought out from the kitchen, everyone who was choosing a house put down their mobile phones and stared at this dry-roasted fish. They were a little surprised by the appearance of this dish.
This chapter has been completed!