99. Preparation of abalone in abalone sauce and making of yellow croaker rice cake
the next day
Li Xiao got up early, after all, there was a lot going on today.
He doesn't want to be like some people who procrastinate every day and wait until the last moment to code.
Opening the door, his eyes subconsciously scanned the room at the end of the corridor.
Sure enough, the door of their room was closed tightly and they had already gone to work.
I brushed my teeth and washed, then went to the balcony to do some breast enlargement exercises.
The balcony floor was very dry, it hadn't rained for several days, and no one was taking care of it.
The small garden that was supposed to exude vitality has become droopy.
Li Xiao felt a little distressed and glanced at the time. Forget it, it was still early. He should pour it on himself first, otherwise it would be bad if he died.
Adding water and watering some clumsily. As for loosening the soil, Li Xiao really doesn't know how to do it.
After taking care of the things in the small garden, it was already 8 o'clock. I quickly packed up my things and went to the nearest market.
4 old hens, 4 pig knuckles, 4 pounds of ribs, 4 pounds of lean pork with skin, two pounds of chicken fat, and ginger.
After buying the things, Li Xiao carried a few bags of things and walked towards the door.
Fortunately, he passed by a fish stall, otherwise he would have forgotten what he promised to the audience.
【Yellow croaker rice cake】
I bought 6 small yellow croakers and a small bag of boxed rice cakes. Making rice cakes by myself is too slow, so I might as well buy ready-made ones, although they may not be as delicious.
However, there are really a lot of things going on today, so we can only make do with it.
When Didi returned to the apartment, it was exactly nine o'clock.
Dried scallops and squid have been soaked for ten hours. They have absorbed the water and are ready for use.
Cut the old hen into large pieces and rinse the blood with clean water.
Cut the pork knuckles open on both sides and cut into 4 parts.
The pork ribs are divided into two parts, and the pork is divided into eight pieces, each piece is half a catty.
All the ingredients are in large pieces, and because they need to be simmered for too long, the small pieces will rot easily.
Throw all the ingredients into the pot and rinse with running water. Try to rinse away the blood, because the blood will bring fishy and peculiar smell.
Rinse the blood from the meat, pour the washed pieces of meat into cold water, bring to a boil over high heat, skim off the scum, and then fish out the meat pieces.
Drain the water from the meat, heat the oil in a pan, first add the ginger cubes to remove the fishy smell and increase the aroma, then put the old hen and chicken feet into the oil pan with 70% oil temperature, and wait for the chicken skin to begin
Make little bubbles.
Just put the skinned pork and pig's feet together. When the pig skin and chicken skin become golden, you can use a bamboo net to fish out the ingredients.
Place a dense mesh made of bamboo at the bottom of one of the stainless steel pots. This is to prevent the meat from touching the bottom of the pot and causing it to burn due to too long cooking time.
Put the oiled fresh products, as well as the soaked scallops, squid, dried shrimps, and Jinhua ham, all into the pot, add 80% of the water, and a small half bottle of Huadiao that is more than five years old, cover the pot, and cook over high heat.
Bring to a boil then reduce to medium heat and continue cooking.
Pick up the abalone brush you just bought and brush the skirt of the abalone.
After all, there are many places where abalone hides dirt and evil, and if you don't clean it carefully, you will be in trouble.
When cleaning, remove the mouth of the abalone by the way, because there will be a lot of sand in that position, and if you don't clean it, the whole pot of abalone will be full of sand.
This work is very tedious. After all, it takes half a minute to clean each of 1,000 abalones.
The non-stop cleaning took Li Xiao eight and a half hours. In the middle, Li Xiao rested for half an hour to sign for the express delivery. He also ate cup noodles. After washing all the abalone, he went to Shazui. It was already evening.
It's 7 o'clock.
Looking at the pot full of abalone, I felt a sense of pride.
After all, the amount of work for a thousand abalones is indeed not small, Li Xiao said to the camera
"Okay, all the preparations are finally done. It took me ten hours. So, next time I want to give you benefits, I may choose something simpler. You can't scold me."
Don't be surprised, Li Xiao didn't start a live broadcast. Although he turned on the camera, it was just to record the whole process of making abalone in abalone sauce.
Once completed, you can make a double-speed video and put it in the background of the live broadcast room. It should also look very good for publicity.
The abalone was not put directly into the soup stock. After all, the soup stock still needs some time.
Li Xiao added cold water to the stainless steel pot containing the cleaned abalone, brought it to a boil over high heat, then turned it to medium heat, and continued to cook for an hour until the abalone was completely boiled.
Now 90% of the work was completed. Li Xiao saw that the time had reached 7:30 and breathed a sigh of relief. The work went smoothly and was completed within the estimated time.
Quickly take out the small yellow croaker that is still quietly in the refrigerator, clean it, open the belly, remove the belly, remove the gills, remove the scales, finally put it on a plate, rinse it with clean water, drain it and set aside.
Cut open the bagged rice cakes. The rice cakes are in strips, about the length of your finger. After absorbing a little juice, they will probably become larger.
However, packaged rice cakes like this probably won’t get much bigger since they are not fresh rice cakes after all.
Li Xiao explained to the camera
"If you want the fish to fry beautifully, the fish body must be dry. You can buy some kitchen paper at Taobao and absorb the water on the fish before putting it in the pot, so that it is not easy to fry. And this can't just be
After inhaling it once, it needs to be absorbed two or three times because water will leak out of the body."
"Of course, there is a simpler way."
"Before putting it in the pot, pat both sides of the fish with a little dry flour."
"Dry flour is very important in the process of frying fish. Its function is to absorb water, and secondly, it can promote the fish skin to burn as quickly as possible, so that it will not fall over the pan."
"But you must pay attention to two points: Don't shoot too much, otherwise the taste will be poor and it will be easy to burn. If you want to master the amount, you can try to fry it a few times and you will figure it out."
While talking, Li Xiao picked up the small yellow croaker that had absorbed all the water again.
Gently scratch it on a plate with a thin layer of flour, then lift it gently, turn it over, and scratch it again. Both sides of the small yellow croaker will be covered with a thin layer of flour.
Hold the fish by its mouth and shake it gently, the excess flour will fall off.
Follow the same procedure and coat all 6 small yellow croakers in flour.
Heat the pan with cold oil, put the small yellow croakers dipped in a thin layer of flour into the pan one by one, and fry slowly over medium-low heat.
"When frying fish, the fire should not be too high, otherwise it will burn, and because of uneven heat conduction, the fish skin will be damaged due to thermal expansion and contraction, resulting in damage, and it will become less beautiful."
"In addition, when frying fish, you can't turn it often. Let it cook until it is cooked and the meat is firm. If you turn it again, the fish will not be turned into pieces."
"Here I will teach you a little trick. When you want to flip the fish, use chopsticks to gently push the edge of the fish. If you feel that the fish can be pushed easily, then you can flip it boldly."
"On the contrary, immediately restrain your hand that is about to move and let it stay on the pot for a while."
