"What else do you choose? Just do both. The meat on both sides of the fish body is cooked the same on both sides. What do you think, Lao Yuan?"
Before Lin Xu had time to speak, Dai Jianli jumped out to stir things up again.
Although he has eaten the fish cooked by Yuan Debiao, he has never experienced the way the Hezhe people eat it, so he wants to experience it. If it doesn't taste good, it's not too late to eat it the way the Han people do it.
It’s so cool to have double insurance without delaying your enjoyment of delicious food.
Yuan Debiao smiled and said:
"Okay, I just want to show the difference between the two methods and let you seriously feel the charm of Northeast food culture."
He carried the fish to the pool and stabbed the fish just below the pectoral fin with a kitchen knife.
Bright red blood suddenly poured out.
This is the heart of the fish. Bleeding from here can release the blood to the maximum extent, making the fish more tender and delicious and with a better texture.
When bleeding, you need to press the body of the fish and release the tail.
When the fish's tail swings, more blood can flow back to the heart, which can speed up bleeding.
Everyone present knew these steps, but Yuan Debiao did not explain them in detail. He completed the bleeding steps quickly, and then when the fish stopped moving, he used a kitchen knife to scrape off the scales on one side of the fish body, leaving the other side intact.<
/p>
"The Hezhe people eat fish that has been killed, and the fish skin is eaten with fish scales. It is very enjoyable after being baked and crispy. However, the Han people basically still choose to remove the scales, scald the fish skin and mix it into the fish meat."
Lin Xu originally thought that the two ways of eating would be reflected at the end, but he didn't expect that there would be a clear difference at this moment.
Grilling the scaly fish skin is very different from the way the Han people eat it, but considering the crispy texture of the spicy fish scales, Lin Xu thinks it's still worth a try.
After all, the Hezhe people are a fishing and hunting people and have rich experience in eating fish.
Yuan Debiao scraped off the fish scales on one side, then cut open the fish's belly, removed the internal organs and the black membrane in the fish's belly, washed it carefully, and then cut off the fish meat on both sides.
This kind of wild fish has very solid meat and looks delicious.
After removing the fish meat on both sides, Yuan Debiao removed the ribs and quickly removed the fish skin.
Then cut the fish into slices of about 4 mm, and then cut it into 4 mm square shredded meat.
"Don't cut the fish too finely, otherwise it won't taste good. It's better to cut it into thicker shredded meat, so that it tastes crispy and is more comfortable to chew."
Yuan Debiao gave a few reminders and then continued to change the sword.
Xie Baomin said to Lin Xu:
"It's the same as the crispy Anhui fish that southerners like to eat. It's all about the crispy texture."
Cut all the meat strips and put them into a basin, then add vinegar to cover the fish. Yuan Debiao said:
"This step is called evil, which is to use vinegar to remove all impurities, odors and parasites from the fish. Of course, this is just a trick to deceive yourself and others. In fact, if it is not cooked, the parasites cannot be killed.
”
In the past, when eating raw fish, people would try to kill the parasites with the help of high-strength liquor, rice wine, mustard, pepper and other ingredients and drinks, but research has shown that these methods are useless.
The only effect is to provide psychological comfort.
However, although eating raw fish has various dangers, the custom of eating raw fish and aquatic products has not changed due to delicious taste and customs.
Famous dishes such as Shunde Yusheng and Chaoshan Raw Pickled Dishes are all representatives of raw food.
In neighboring Japan, there are more raw ingredients. In addition to aquatic products and seafood, there are also some terrestrial animals that are also included in the sashimi ingredients.
In the West, apart from beef tartare and venison tartare, only Germany still insists on eating raw pork. It is said that it is ready and the taste is no less than beef tartare.
But few students who want to study abroad are willing to try it.
Xie Baomin said:
"Soaking it in vinegar can kill parasites, which is a bit over-the-top, but it can make the taste crisper."
After the fish meat was soaked, Yuan Debiao began to prepare the ingredients for Han Chinese cooking.
Shred potatoes, shred green peppers, shred onions, cut some kohlrabi, shredded carrots, etc., and finally cut the scaled fish skin into strips.
Next, it’s time to blanch and soak.
Then put all the ingredients into the freezer of the refrigerator and use low temperature to cool down, so that the taste will be cooler and more refreshing.
After doing this, Yuan Debiao divided the scaly fish skin into two halves, marinated it first, and then scraped a layer of dry powder paste.
He said:
"In the past, the fish skin was grilled, but now it is fried. The fish skin made this way is more delicious, and you can also enjoy the crispy texture of the fish scales."
After saying that, he set up the oil pan, heated it up, put the fish skin in and deep-fried it.
When frying, the oil temperature should not be too high, just 50% hot is enough.
Only in this way can the fish skin be crispy and thoroughly fried.
As soon as the fish skin is put into the oil pan, it will be fried until it curls up. After a while, it will stretch out again. This is caused by the degeneration of the gelatin in the fish skin.
When the fish skin is fried, take it out of the pot and set it aside to dry.
At this time, the fish meat has been almost soaked in vinegar. Pour out the vinegar, wash the fish again with water, and put it in the refrigerator for freezing.
Taking advantage of this time, Yuan Debiao cut some dried chili segments and fried a small bowl of spicy oil:
"Chili oil is indispensable when making fish. This dish is actually a spicy and sour cold dish, but the fish is fresh enough, so it is unforgettable."
After Yuan Debiao finished speaking, he took out a bottle of vinegar from the cabinet.
Dai Jianli pointed to the seasoning area next to the stove:
"There is so much vinegar, isn't it enough?"
"Those vinegars are not good. They are not as delicious as the rice vinegar brewed in Northeast China, especially the vinegar from Fuyuan area. It is most suitable for killing fish. If you use mature vinegar or balsamic vinegar, the taste will completely change."
Is it so particular?
Lin Xu didn't expect that making a cold dish would require locally produced rice vinegar.
He was increasingly looking forward to this delicious dish.
Let’s not talk about whether it tastes good or not, but the level of attention to detail alone makes it worth a try.
Soon, the preparations were completed, Yuan Debiao cut the fried fish skin into strips, took out all the chilled fish meat and various side dishes, and started making it.
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Instead of mixing it directly, he poured the fried chili oil on the fish and stirred it with chopsticks so that every piece of fish was wrapped in the chili oil.
"The smell of vinegar will dilute the fresh flavor of the fish itself, and salt has water-killing properties, so you need to mix the fish with chili oil first to prevent the vinegar and salt from coming into direct contact with the fish."
After mixing, divide the fish into two parts.
Mix one portion with shredded potatoes, coriander segments and other side dishes, add sugar and salt, pour some fried chili segments, sprinkle some cooked peanuts and sesame seeds, and top with half a bowl of Northeastern rice vinegar.<
/p>
Stir evenly and transfer to a plate.
This Han Chinese version of killed fish looks no different from a mixed dish.
Even if you don’t look carefully, you can’t even see the fish meat inside.
However, this also reflects the attitude of most Han people towards eating raw meat. They mix it into a large number of side dishes and pretend not to see raw fish, so that there is no psychological barrier to eating it.
After finishing this dish, Yuan Debiao made the Hezhe version of killing fish.
Put the fish meat and fish skin cut into strips in a basin, add some shredded green onions, add salt and sugar, stir it, and then pour in half a bowl of Northeastern rice vinegar.
Stir evenly and remove from the pot.
Compared with the Han Chinese version of killed fish, which is the same as a mixed dish, this dish is relatively simple, and the required ingredients are clear at a glance, and the golden-fried fish skin paired with the fish meat full of spicy oil is also more visually attractive.
After the dishes were ready, Yuan Debiao tore up a smoked chicken and cut a smoked platter, which mainly included smoked sausage, smoked eggs, smoked elbows, pastrami beef and other braised flavors.
These dishes, paired with sauerkraut stewed blood sausage and pork stewed vermicelli, plus a few small cold dishes that serve as a match, lunch is ready.
There was plenty of food but few people, so Yuan Debiao directly asked his two deputies to come over to accompany him.
Lin Xu wasn't too hungry at first, but after watching Yuan Debiao cooking the fish and the dishes on the table, he swallowed subconsciously.
After everyone is seated, everyone starts eating.
Originally, Yuan Debiao had prepared Northeast Grain Wine, but Lin Xu was driving back later and couldn't drink it. Xie Baomin and Dai Jianli were going to take photos of the store in the afternoon, so they couldn't drink it either.
So just give up.
Lin Xu picked up the drumsticks of the smoked chicken and tasted them. The chicken was tender and tender, especially the chicken leg nests, and there was even a lot of juice. This fresh flavor coupled with the smoky flavor gave the chicken a little more variety.
flavor.
The taste is so good that it makes people want to have two glasses of white wine.
After tasting the smoked chicken, Lin Xu picked up a pair of chopsticks and tasted the Han Chinese slaughtered fish that looked like a mixed dish. It tasted really good, spicy and sour, and the ingredients were crispy.
When I put it into my mouth, I felt like I was eating a chopstick of vegetables, and I couldn’t feel the presence of fish at all.
As soon as you start chewing, you can clearly feel a strong and fresh flavor exploding in your mouth, making you feel refreshed after just one bite.
Coupled with the spiciness of the spicy oil, the aroma of cooked sesame seeds and chopped peanuts, the crispness of various ingredients and the slight aftertaste, it is all memorable.
"Oh, this dish is suitable for pairing with wine."
Dai Jianli sighed in admiration, then picked up another chopstick and put it into his mouth.
The advantage of the Han Chinese way of eating is that the presence of fish is covered up with side dishes. When you eat, your mouth is full of freshness and tenderness, but you can't feel the presence of fish, which is easier to accept psychologically.
After Lin Xu tasted it, he picked up another chopstick to eat the fish killed by the Hezhe tribe.
When I ate this time, I felt a little bit conflicted mentally. It wasn’t that it didn’t taste good, it was mainly because I felt uncomfortable seeing a chopstick of raw fish being put into my mouth.
But in order to taste the delicious food, Lin Xu still ate.
The cold and spicy fish meat enters your mouth, and your mouth is full of freshness.
When you chew the fish skin, the crispy texture and taste give the whole dish a finishing touch, especially the crispy fish scales, which form a strong contrast with the tender and crispy fish meat.
“It’s delicious, both ways are very enjoyable. Thanks to Chef Yuan for allowing me to taste this delicious food.”
If it weren't for Yuan Debiao, Lin Xu probably would never take the initiative to eat this kind of raw fish in his life.
Of course, this is not absolute, because if you want to systematically learn Cantonese cuisine, Shunde Yusheng will definitely be a hurdle that you cannot avoid.
Not to mention that there are also various Chaoshan pickled raw meats. It is impossible to stop eating raw meat.
After tasting the dishes on the table, everyone started eating with rice in their hands.
Although killing raw fish is not part of the meal, eating it with rice has a unique taste, especially after eating blood sausage and pork stewed vermicelli, it feels really good to eat the killing fish with chopsticks.
Yuan Debiao said to Lin Xu:
"I'll be back soon when I have nothing to do. We don't have anything else in Building 8, but the various Northeastern dishes are still very popular. If you want to eat Russian-style food, we can also make it."
In the early days of the founding of the People's Republic of China, people in Northeast China often had contact with Russians, and even their diet was influenced by Russia.
For example, all kinds of meat sausages and red sausages that Russians like to eat can now be bought in the Northeast, and there are even more varieties than in Russia.
There are also snacks such as Daliba, kvass, and bald cakes, all of which were introduced to the Northeast by the Russians.
When Lao Maozi left, he also took away the Northeastern people's custom of eating melon seeds. It is said that Russians are also very enthusiastic about melon seeds now. When holding a party at home, it is not a successful party without melon seeds.
Lin Xu took a mouthful of rice and said:
"Don't tell me, I really look like I'm imitating Daliba and Bald-headed Pancake."
When he was in high school, Lin Xu would occasionally buy a big stick of ribeye from an old bakery because he was hungry quickly. He would eat a few bites when he was hungry. But then the bakery closed and he didn't eat much, but he was very interested in this delicious food.
The impression is quite profound.
As for the bald cake, I ate it from Shen Jiayue after I went to college.
This kind of round cake sprinkled with icing is very satisfying to eat. At that time, I only knew it was called bald cake. Shen Jiayue bought it from the import and export supermarket, but she had no idea how to make it.
Now that we have this condition, we naturally need to learn something.
When you can cook it, you can do it like a magic trick for Shen Jiayue to eat, which will definitely surprise this good baby.
As soon as Lin Xu finished speaking, the system prompt sounded in his mind:
"The host takes the initiative to learn Russian food recipes and triggers the side task [Learning has no end]: The host is asked to master the excellent recipes of big ribs and bald cakes within half a month. After completion, the host will be rewarded with a Russian perfect food lottery."
Russian food?
The Russian delicacies in my impression seem to include beetroot soup, pickles, dried fish, caviar, etc., but these are not very attractive.
Even if you learn it, you can’t cash it out.
But just trigger the task, and learn what you need to learn. As for what you can draw, it doesn’t depend on the system, but on the dungeon.
With this little baby Dundun here, you can get whatever you want in Russian food.
Yuan Debiao listened to Lin Xu's request and said with a smile:
"That's no problem. As long as you want to learn, you can come over tomorrow. We have a professional oven in the back kitchen, and even the leaders are full of praise for the Leba bread we make."
"Wait until I'm not busy. When I'm not busy, I'll make an appointment with Chef Yuan. Then I'll come over and bother you. Don't be too upset."
Since Yuan Debiao wants to take the store-exploring route, he can’t avoid Lin Xu’s popularity.
He wants to rub it so much, why would he find it annoying?
"Brother Lin said this and said it to others. If you drink alcohol today, I will punish you three drinks first. We are all brothers. Don't say those words that hurt your feelings."
Good guy, just being polite has actually been elevated to the level of hurting the feelings of brothers.
Lin Xu quickly picked up the kvass in front of him and said:
"I made a mistake. I made a mistake. I'll do it first out of respect."
This drink, which looks very much like beer, tastes quite delicious because of the addition of honey.
As for the names, they are also quite interesting. The northeast is called kvass, and the northwest is called kvass. They are the same thing, but because the names are slightly different, they have become unique drinks in each place.
After the meal, Lin Xu stood up and said goodbye.
Yuan Debiao packed a few smoked chickens, some smoked chicken, two boxes of kvass, a box of big ribs, a box of Harbin red sausage and other delicacies.
Lin Xu was so embarrassed that she didn’t know what to say.
"Brother Lin, don't be dissatisfied. Take it back to eat. If you like what you like, you can bring it when you come next time. You're welcome."
"Thank you very much, Chef Yuan."
Lin Xu said a few polite words to him again, then said goodbye to Lao Dai and his senior brother, and drove away from Diaoyutai.
Not long after he left, Lao Dai and Xie Baomin also left Building 8. They went back to explain to the chef, and then went to explore the store with Yuan Debiao.
"Damn, the two of us picked up things ten times in Building 8, but it's not as much as your junior brother took away in one trip, and it was Lao Yuan who took the initiative to give it, so don't be impatient... There are really big differences between people."<
/p>
Dai Jianli's expression was a little sad.
Lao Xie said:
"Who wouldn't like a young man who looks handsome, has a sweet mouth, and doesn't cause trouble... By the way, which store are you going to visit today?"
"I don't know, let's meet up with photographer Xiao Li first. What about you, Lao Xie, which store are you going to take Xiao Jia to smash?"
"There is a new store near Xizhimen that is said to be selling black pearls and two diamonds. The prices are very high and the business is booming. I am going to check it out. If there is something fishy, I will give it a try. If it is not fishy, I will take advantage of the popularity and increase my fans."
p>
In a word, don’t suffer any loss.
Regardless of whether it tastes good or not, the traffic will be collected by Lao Xie.
After hearing this, Lao Dai became even more confused. He planned to discuss it with Xiao Li before making a decision after arriving at Happy Media.
When we start construction for the first time after the new year, we must grasp it well.
Half an hour later, at the door of Linji Food.
As soon as Lin Xuda parked the car, he saw Shen Jiayue driving slowly towards her in her Continental GT.
After the car parked, Lin Xu asked:
"Just came from home?"
"Yes, Dundun slept for several hours. He just woke up and fed him some steamed fish before he was willing to come to the store with me...Xubao, what do you have to eat? I haven't eaten yet."
Seeing the pitiful look of this girl, Lin Xu smiled and said:
"Don't tell me, there really is. Chef Yuan from Building 8 stuffed a bunch of food into my trunk. You can taste them one by one later."
When Shen Jiayue heard this, she smiled again.
"Then I will reluctantly help you check it and try the delicious food in Building 8."
She carried Dundun into the store, while Lin Xu opened the car door, called several waiters over, and together they moved the food in the car to the store.
It's peak season now, and the store is almost full.
As soon as Dundun entered the door, she ran to the service desk, said hello to Shu Yun, and then continued to fall asleep. Obviously, she needed to catch up on her sleep after staying up late last night.
Upstairs, Shen Jiayue glanced at the food that Lin Xu brought, and suddenly her eyes were filled with little stars:
"Wow, there are so many types."
She took a bite of a ruddy braised egg, immediately took a photo and sent a message to Shen Guofu:
"Dad, the smoked braised eggs that Xu Bao brought from Diaoyutai are delicious. Do you want to try them? They taste great."
Without the last sentence, Shen Guofu would basically have no idea.
But when his daughter said she was very drunk, Lao Shen's genes started to stir.
"Your mother and I went to a restaurant for dinner in the afternoon, and Dundun actually stayed up late watching TV. It's time to teach her a lesson."
Gee, what a high-sounding reason!
Shen Jiayue did not expose Lao Shen, but echoed:
"Thank you so much, Dad. I haven't had lunch yet. I'll eat it first and wait until you come in the afternoon."
After sending the message, she looked at Lin Xu and asked:
"Xubao, what have you eaten today?"
"Kill the fish!"
Lin Xu put on the chef's clothes and prepared to go to the kitchen to work for a while. By the way, he prepared the dinner that Yue Liyue had ordered, so as not to miss the treat.
"Killed fish? Is it delicious?"
Shen Jiayue's curiosity was suddenly aroused.
Lin Xu said:
"It's quite delicious. It's cold raw fish, spicy and sour. If you want to eat it, I'll take you to Building 8 to try it one day."
There is no way to make butchered fish in the store. In addition to Lin Xu’s lack of skills, the most important thing is that there is no cold-water carp, a specialty of Northeast China, which cannot achieve the crispy taste.
After saying that, he strode into the kitchen and started working.
Shen Jiayue is full of expectations. Although she is not interested in eating raw fish, she still wants to try it.
I have to try what Xu Bao has eaten!
After finishing the smoked braised eggs, she tasted the smoked chicken, which tasted quite good. Then she took out a bottle of kvass from the carton and sat alone on the booth at the door of the kitchen, eating and drinking.
p>
At this moment, a tall figure sat opposite her.
Shen Jiayue was stunned when she saw it:
"Aunt Lucy, why are you here? Have you eaten?"
Lucy sighed and said in English:
"Your master is gone and I have nowhere to go, so I came to play with you... Are you drinking? Give me a bottle, I want to drink too!"
Shen Jiayue didn't refuse. Anyway, I can't get drunk with this thing.
She brought a bottle, opened it and handed it over.
Lucy took the bottle and touched it with Shen Jiayue. She didn't know what toast to use, so she thought for a long time before saying:
“Happy New Year!”
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Happy New Year to everyone! This chapter has 5700 words, please vote for me!
This chapter has been completed!