In front of the aquarium, Shu Yun came over with Dundun in his arms and asked with a smile:
"Which fish is Mr. Chen's? It is said to be a giant fish."
Chen Yan curled her lips speechlessly. If she had known earlier, it would be better to miss one, catch a small white fish, and be laughed at all the time. Maybe she will continue to laugh at this group of bad friends in the future.
Alas, if you meet someone unkindly, you make careless friends.
She was about to take out the small white stripes she caught and throw them away. Out of sight, out of mind, she found that they were missing.
What's going on?
Where is my catch?
"The boss brought it up to make grilled fish for Dundun, and said that yours is just right for Dundun to eat. Dundun, thank you for the big fish I caught for you."
Chen Yan rolled her eyes at Dundun.
It’s all this little guy’s fault. Next time you get into my hands, I’ll see how I’ll ravage you!
But if you think about it seriously, the big fish caught by others are not suitable for Dundun to eat. The small white stripes I caught are the most suitable. Doesn’t this confirm the classic saying of the fishing guy:
Catching big fish is just fun, but the real food is small river fish.
Well, I caught the most delicious fish in the whole river when I came up. Should I be proud?
Xie Baomin arrived very quickly. Not long after Lin Xu finished the phone call, he drove over with his wife and children.
"Wow, the fish caught by Aunt Yueyue is so big, so awesome!"
"The fish caught by Aunt Xiaoqi are also quite big. It is said that this kind of silver carp is very powerful in the water."
Xie Yufei and Xie Yuhang gathered in front of the aquarium and were immediately attracted by the fish inside. It was not unusual to see such a big fish in the market, but catching it from a small river ditch made the fish a little more wild.<
/p>
Xie Baomin was also yearning for it, especially when he heard that he helped Ren Jie catch a gun-wielding criminal while fishing, he regretted it even more:
"If I had known you were fishing, we would have rushed there at noon, but we and the two children had no place to go, so we went to the cinema to take a nap."
Today's movies are made like jokes, and their only function is probably to help you sleep.
When Xie Baomin woke up from his sleep, he thought he had fallen asleep, but when he turned around, he saw that half of the adults were sleeping, but the children who accompanied him to the movie were enjoying the movie.
At this moment, Lin Xu had also mixed the dough for making ramen and was covering it with plastic wrap to relax it.
Seeing Xie Baomin, he asked:
"Since senior brother is here, let's start making bad fish now?"
"Start by fishing out all the crucian carp inside. The fish is very simple. Just fry it first and then braise it. Since you know how to make crispy hairtail, it's not difficult to do this."
Lin Xu took the net and caught all the crucian carp inside, regardless of size.
There are many crucian carp bones. Generally, the smaller ones are directly fried, while the larger ones are stewed in soup. As for other methods, there are too many thorns and it is too easy to get stuck in the throat.
And bad fish is a way to deal with crucian carp with many spines.
The cooked crucian carp can be eaten from head to tail. There are no bones, and all the bones and bones melt in your mouth. It tastes better if it is eaten cool. The fish meat is chewy and is very suitable for drinking.
There are also places where they put it into sesame seed cakes. It’s so delicious and delicious to eat.
Coming upstairs, Xie Baomin washed his hands and said:
"To make bad fish, under normal circumstances, just remove the gills and internal organs. The fish scales are not scraped. In some places, the gills are not even removed. I feel uncomfortable and think it is better to remove the gills."
He washed the live fish with clean water to remove as much sediment and impurities as possible from the surface of the fish scales. He then tapped the fish's head and used scissors to cut directly from the fish's belly to the fish's head.
Cut open and remove the internal organs and gills. If there is any black membrane in the belly, remove it as well.
Clean it up, wash it again, and classify the crucian carp, putting the small ones together with the small ones, and the big ones with the big ones.
"Brother, why are we separated?"
"Normally, these small crucian carps are used to make bad fish, but since you have caught the big ones, make them together. The big crucian carp is already mature and its bones are very strong, so you need to fry it for a while longer to make it like this.
The meat is crispy, and the bones of the small crucian carp are soft, so there is no need to fry it too hard."
Fry them separately to better control the heat.
After dividing, put the oil pan on and when it is 50% hot, put the fish in one by one and start frying.
Wei Gan came over and took a look:
"Here, if you don't remove the scales, will the fish have no fishy smell?"
Zhu Yong said from the side:
"That's not true. The rice flower fish cooked in the southern rice areas are not scaled. Even when they eat fresh fish, as long as it is fried or deep-fried, the scales are not removed."
In most areas, when cooking fish with scales, it is customary to scrape off the scales.
If I don't shave, I always feel unhygienic and I can't get over the hurdle in my heart.
But for people who are accustomed to eating carp with scales on, frying carp and crucian carp with scales not only allows you to enjoy the crispy skin, but also you don’t have to worry about sticking to the pan or getting burnt during the cooking process.
p>
Thick fish scales will form a thick protective cover to keep the fish meat inside fresh and tender.
The fish scales themselves will also be browned and crispy under the action of hot oil, giving them a full flavor.
Zhuang Yizhou looked at Wei Qian and asked curiously:
"I remember that bad fish is a specialty of your Shandong province. Have you never tried it?"
Wei Gan shook his head:
"It always feels dirty when it's dark. Comparatively speaking, pork is more delicious... But Chef Xie will make it later, so I'll have to try it."
Because this guy grew up killing pigs at home, he thinks pork is the most delicious ingredient in the world, and he doesn't accept refutation.
Although he started to be exposed to other meat ingredients after joining Lin Ji Cuisine, in his mind, pork is still the top ingredient of the pyramid, whether chicken, duck, fish, goose, beef or mutton, they all take a back seat.
The status of pork is sacred and unshakable.
Lin Xu felt that if there was a Pork Cult in the world, Wei Qian would have to hold a position like the Zuo Protector at the very least, considering how pious he was to Pork.
When the fish is just put into the pot, the oil will splash everywhere because of the water on the surface.
Xie Baomin held a large colander for protection and then said:
"When frying something, the more oil, the safer it is; the less oil, the more it will splash everywhere. However, for the sake of safety, I suggest you use kitchen paper to wipe away the moisture on the surface when frying."
When the splashing of the fish in the pot was no longer serious, he stirred the fish twice in the pot with a spoon to separate the fish that were stuck together and fry the fish thoroughly.
You need to be patient in this step, and don't rush out of the pot when you see the fish in the pot turning brown.
It must be fried in 50% oil until the fish scales on the surface are curled. Only then will the bad fish be delicious, and the fish scales on the outside will be crispy and go well with wine.
After frying the small fish, Xie Baomin put in the big crucian carp one by one and fried them in the same way.
When the frying was going on here, he put a wok on the stove next to him, preparing to make the sauce for braised fish.
This kind of sauce is not very difficult. It just needs to highlight the braised aroma while adding a bit of soy sauce and a salty, fresh and sweet taste.
Pour oil into the pot, first stir-fry the peppercorns, aniseed, cinnamon bark, bay leaves, white peony, fennel and other spices soaked in warm water, then add some dry yellow sauce diluted with rice wine.
Dried yellow sauce can make the fish taste full of sauce, and at the same time, it can also increase the salty flavor of the fish.
Saute the sauce until fragrant and pour in water.
The amount of water should be enough so that the crucian carp can be braised until the bones are crispy and the meat is rotten.
After adding water, add a large spoonful of light soy sauce, a large spoonful of dark soy sauce, a large handful of rock sugar, half a spoonful of sweet noodle sauce, half a spoonful of allspice powder, and half a spoonful of thirteen spices.
After adding everything in, bring to a boil over high heat, simmer for a while, and then set aside for later use.
After the big crucian carp in the pot is fried, take the large pressure cooker over, place a bamboo strip net on the bottom of the pot, and put sliced ginger and green onions on top.
The amount of onion and ginger can be larger to make the fish taste better.
When he saw this, Wei Qian on the side said:
"Hey, dear, there are so many ingredients, let alone fresh crucian carp. Even if the crucian carp has been stinky for two days, it will still be delicious when cooked... Fortunately, I have never eaten it."
Although what he said was a bit one-sided.
But there is some truth to it. All over the country, as long as the ingredients in the dishes are heavy, it is difficult for you to tell whether the ingredients are fresh.
After arranging the onions and ginger, Xie Baomin placed the large crucian carp staggered on the bottom of the pot.
Then put the small crucian carp in a circle in the pot, arrange them all, pour in the cooked sauce, put it on the stove and bring to a boil over high heat.
You can't rush to close the lid now, you have to wait for the water in the pot to boil, and the bamboo strips and green onions and ginger underneath will collapse, so you can clearly see how much water is missing.
Depending on the boiling conditions in the pot, just fill it up with water.
After filling up, add one tablespoon of rice wine and two tablespoons of aged vinegar to the pot.
Whether making crispy hairtail or bad fish, vinegar is an indispensable ingredient. It is because of the role of vinegar that the fish bones will become crispy and rotten.
After adding vinegar, cover the lid, put on the pressure valve, and simmer over high heat for half an hour.
Wei Qian asked:
"Can we eat it in half an hour?"
"No, you have to soak it for at least two hours, and it's best to eat it tomorrow. In the past, those who sold bad fish basically prepared it in the evening the day before and soaked it until they went to the market the next day. By noon, they were all sold, and in the afternoon Continue to collect the crucian carp and continue to fry and stew.”
After the fish is stewed, it’s almost time to prepare dinner.
Lin Xu took the fish for dinner to the kitchen. He first cleaned up the silver carp caught by Zeng Xiaoqi, removed the fish head, removed the teeth and other parts, and cut the fish head inside and outside with a flower knife.
Bring the black bean sauce over, smear it inside and out, and spread the black bean particles on the fish as much as possible, and start marinating.
While he was busy with this, Xie Baomin had already picked up the big carp, cleaned the fish scales and was pickling them nearby to make crispy fish scales later.
Che is picking up the fish offal, whether it is braised or stir-fried.
"Junior brother, will you change the sword?"
Xie Baomin wanted to see Lin Xu's skills in making carp noodles and handed over the packed carp.
Laying the fish flat on the chopping board, Lin Xu used a kitchen knife to start cutting the carp.
Start cutting from behind the gills and cut forward with the knife diagonally until you reach the backbone of the fish.
Xie Baomin glanced at the curvature of the knife edge and said with a smile:
"Yes, I'm afraid you'll be beaten into a peony flower knife."
After hearing his senior brother talk about the Peony Flower Knife, Lin Xu asked:
"Senior brother, why are sweet and sour carp usually shot four or five times on one side?"
Xie Baomin said with a smile:
"In the past, people used to eat at the Eight Immortals table. The table was small and could seat two people on one side, which was exactly eight people. After the sweet and sour carp was served, each person took a piece. It happened that all the most delicious parts of the fish were taken away, and the rest
The fish heads, bones and tails will be removed directly."
"I'll go, isn't it a waste?"
"Actually, what the sweet and sour fish eats is the outer layer of puff pastry and sweet and sour sauce. Using a peony knife only increases the surface area, and after taking away the eight pieces of fish, there is really nothing left to eat."
The best way to make sweet and sour fish is carp of about one and a half kilograms. There really isn’t much meat for a fish of this weight. After cutting, the fish meat is basically all removed, and there really isn’t much meat left.
After scalloping both sides of the fish, marinate the fish with onion, ginger, salt, and light soy rice wine. This fish is big enough, so it should be marinated as thoroughly as possible.
While taking advantage of the pickled fish, Lin Xu began to mix the batter.
To make sweet and sour carp, whole egg puff pastry is used, and all the deliciousness lies in the crispy shell on the outside.
But the baked carp noodles are different. The essence of this dish lies in the baked noodles, and there is also an extra step of softening. The whole egg paste can easily turn into a paste.
You have to hang dry powder paste.
Mix low-gluten flour and potato starch in a ratio of 1:1, and put them in a tray for later use.
After completing this step, the ramen dough has relaxed well.
Lin Xu took it out, rubbed it in alkaline water and started to roll it out, smoothing out the protein in the dough so that the noodles would be thinner, longer and more flexible.
Sprinkle some flour on the chopping board, place the rolled strips on the chopping board, dip some flour on the surface, and then stretch it out.
Push the forehead of your right hand onto your left hand and continue to pull.
While pulling, roll the noodles on the flour to prevent them from sticking.
Pulling until the thirteenth button, Lin Xu stopped.
The ramen noodles at this moment are slightly thicker than hair.
Xie Baomin watched in admiration:
"It's not thick, it's good, and it can be stretched to thirteen buckles easily. This is already the sign of a senior Bai An master... Can I continue to stretch this noodle now?"
Lin Xu touched the noodles and said:
"It's okay. It's no problem if you stretch it to fifteen buckles."
"Then you can learn from Master's noodles with clear soup. You should learn it quickly, so that you don't have to laugh at me all the time."
"Okay."
Lin Xu laid the stretched noodles flat on the chopping board, chopped them with a kitchen knife every other foot, and cut off the long noodles.
At this time, the noodles are very neat and orderly. You can't touch them with your hands. You can only put a kitchen knife in and use the kitchen knife to lift up the noodles.
When the oil in the pot is 30% hot, put the noodles in and fry.
The noodles are very thin, and a lot of water is lost during the stretching process, so you cannot fry them in high oil temperature, otherwise the noodles will burn when they are put into the pot.
This step is a bit like frying instant noodles. When the surface of the noodles is browned, it becomes a flatbread.
Gently scoop it out with a slotted spoon and place on absorbent paper to absorb excess grease.
Today's fish is too big, so the amount of noodles should be larger to avoid not eating enough.
Lin Xu fried some more noodles, then took the marinated fish, removed the onion and ginger, wiped the water on the surface, and put the carp into the dry powder paste while holding the fish tail.
Grab the dry powder and rub it on the fish, trying to spread it evenly on the fish body and knife blade.
Cover all the inside and outside with dry powder paste. Hold the fish tail and shake it a few times to shake off the excess dry powder, so as not to spread out in the oil pan during frying and cause the fried batter to become bitter.
When the oil in the pan is 50% hot, hold the fish tail with your hands and immerse the fish head in the oil pan to fry it into shape.
Then, holding the fish tail in one hand and a spoon in the other, scoop up the hot oil from the pot and pour it on the fish, so that the large knives on both sides of the fish body are tilted up, so that it is easier to fry the fish thoroughly.
After the fish body is set by frying, put the whole fish into the oil pan and start frying.
It is quite difficult to fry an eight-pound fish, so it needs to be fried slowly over low heat.
While Lin Xu was busy frying the fish, Xie Baomin sliced the grass carp into fillets to make boiled fish, while the black fish was made into pickled fish. Today's full fish feast will satisfy everyone's desire to eat fish.
After the carp in the pot is fried, set up another pot next to it, add chopped green onion, ginger and stock, then add a tablespoon of white vinegar, a tablespoon of sugar, and a small spoon of salt.
After heating, put the fried large carp in.
This step is the so-called soft slip.
Put the crispy-fried carp into the stock and cook it again, so that the sweet and sour flavor can penetrate into the fish as much as possible, so that the fish will be more delicious.
"It's different from sweet and sour carp. Sweet and sour carp doesn't have this step."
Zhu Yong is more interested in fish, but the baked carp noodle dish is relatively unpopular, so he is somewhat curious.
Xie Baomin next to him smiled and said:
"The sweet and sour carp in Shandong cuisine is eaten for enjoyment, only the pastry and sweet and sour sauce are eaten, but the people in the Central Plains are more pragmatic and want to eat every piece of meat on the fish, so there are steps to escape."
The carp whose outer skin was fried hard is cooked again until it becomes soft.
Because of the white vinegar and white sugar used, the fish meat is not colored.
According to the recipe of this dish, it cannot be colored when cooking. The color is all in the sweet and sour sauce. This will make the fish and the sweet and sour sauce show a contrast in color, making it more pleasing to the eye.
After cooking one side, use a slotted spoon to carefully turn the fish over and cook both sides thoroughly.
When the fish is all soft, remove the onion and ginger, and carefully remove it from the pot.
A huge fish plate has been placed on the workbench. In order to make the fish delicious, it was specially boiled.
A big carp weighing eight pounds or two is put in, and the length is just right.
Next it’s time to pour the sweet and sour sauce.
This step is quite simple. The store makes sweet and sour pork every day, and the sweet and sour sauce is always available.
Lin Xu poured out the fish soup from the pot, added three tablespoons of sweet and sour sauce to it, heated it up and poured a spoonful of hot oil from the fish frying pot into it.
As soon as the hot oil is baked, the sweet and sour smell immediately comes out.
Use a spoon to pour the sweet and sour sauce on the fish, even on the bottom of the plate.
This dish is for dipping baked noodles into sauce. The amount of sweet and sour sauce should be larger, so that the baked noodles cannot be dipped without any juice.
The ruddy sweet and sour sauce quickly enhances the appearance of the whole fish.
After pouring the sauce, cover the fish with fried thin noodles, leaving only the fish head, and the whole dish is officially ready.
At this time, other dishes are basically ready.
Let’s eat.
When Lin Xu came out of the kitchen with the fish plate, the elders and family members who were waiting for dinner all gathered over:
"Wow, this fish looks so majestic!"
"You actually covered the fish with a small quilt. Are you afraid of catching cold?"
"You can tell it's not bad just by looking at it."
"Uh-huh, let me state it in advance. This is my fisherman's catch. Don't forget it."
Looking at her cousin who looked embarrassed, Chen Yan curled her lips speechlessly.
Isn't it just luck that I caught a small carp? Its tail almost went up to the sky.
Wait, when you have the opportunity to go to the beach, I have to show you how terrifying it is when a female fisherman and the fishing rod become one!
What is a mere fishing guy?
If you want to be a Tianshan child in the fishing world!
While she was muttering, Dundun, who had just finished eating the charcoal-grilled white strips, looked up at the ceiling at the service counter downstairs.
Beach?
Even if you go to the edge of the horizon, you still won’t be able to catch fish if you should.
But... I haven’t seen the sea yet.
It would be nice to go for a walk on the beach if you have the chance...
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I find that time flies by every time I look up information. I originally planned to write more professionally, but I didn’t expect it to be delayed until now. This chapter has 5200 words. Please vote for me, brothers! There will be another update in the evening!
This chapter has been completed!