Dowling took the shad, thanked Xiaopang, and then started making "Flowers in the Rain".
We have introduced anchovies before. Anchovies are very high in oil, and the essence lies in the fat under the scales. Daolin very carefully scraped off the fish scales with the back of a knife. In order to make this dish, Daolin went to Qianxue to borrow it.
Needle and thread, because the essence of anchovies is on the scales, so all Dowling had to do was to string the scales together with needle and thread.
Anchovies are spiny. In the past, the scales of anchovies were steamed with the fish. Although it tastes delicious, you still need to remove the scales and pick out the spines when eating, which is considered a great regret in life.
Daolin's recipe of "Viewing Flowers in the Falling Rain" perfectly solves these two problems. The fish scales are strung together with needle and thread and steamed together. This not only retains the essence of anchovies, but also eliminates the need to worry about eating fish.
Scale's troubles.
To be honest, stringing scales is also a very complicated process, but as a chef, as a chef who can gain cultivation through cooking, Dolin insists on a style where one person works hard and the whole family rests.
It took a lot of effort to finally string up the fish scales, five strings in total.
After the fish scales were numbered, Dowling shook his sore fingers. The problem of scale removal was solved, and then came the prickly problem.
Cut the anchovies into two halves, scrape the flesh from the skin with a knife, and pick out the bones, leaving pure fish meat.
Daolin put the fish meat into a bowl, added green onion and ginger water, egg whites, and ice cubes. Holding the bowl with both hands, his internal force started to stir the fish meat in the bowl crazily, fully blending them together, and finally turning them into minced fish.
Dowling made a homemade piping bag, put the fish paste into the piping bag, and squeezed out flower-shaped fish paste into small plates, corresponding to five fish scale strings, making a total of five small plates.
The so-called "falling rain flower viewing" is to steam a small plate with fish flowers in a pot, and then hang the fish scales on the fish flowers. While steaming, the essence of the fish scales will drip into the center of the flower below and be absorbed by the fish flowers. In this way
At the same time, it solves the trouble of removing scales and picking thorns from anchovies, and it can also greatly increase the appearance.
As the steam rises, the fat in the fish scales melts, forming falling raindrops that drip into the fish flowers. At this point, the "falling rain flower" is finally half finished.
Dowling once again made a base soup. When the fragrant and plump Yuhua was put into the base soup, each fish flower looked like a hibiscus blooming in the water. The orange fish fat not only made the fish flowers look more delicate, but also made the fish look more beautiful.
The flowers have an extra layer of unique mellowness and freshness.
By this time, Dowling finally completed four dishes, which had already taken Dowling three hours.
At noon, Dolin simply cooked some food for everyone, because no matter how good a cook he is, there are times when he lacks energy and he has to reserve his energy to respond to the needs of customers, so he can only aggrieve everyone.
No one said anything. In their opinion, the most painful thing was not being able to help Doolin when he was busiest and most tired. They had no choice but to familiarize themselves with the process of welcoming guests and seeing off guests over and over again, striving to do their best to fulfill their duties.
situation.
The dragons and phoenixes present auspiciousness, the dragon roars for nine days, the five dragon soups, and the falling rain and flowers have been prepared. The next dish is hand-hammered tender beef.
Wash a large piece of tender beef with clean water. The imperial golden knife slides quickly to cut the tender beef into large pieces. The reason why it is called hand-hammered tender beef is that each piece of beef is beaten repeatedly with a rolling pin to completely soften the meat.
More fresh and tender.
Each piece of meat needs to be beaten repeatedly with water. After beating, Daolin took the enoki mushrooms, washed them and removed the roots, cut the leeks into small pieces, cut the millet pepper into small pieces, sliced the garlic, and minced the ginger.
Put the hammered beef into a basin, add water and egg white to the basin, and stir evenly with both hands to make the beef more tender.
After stirring, add cooking oil and sweet potato starch to the basin and knead evenly again, then add cooking oil and knead again.
Heat oil in a pan, add garlic slices, stir-fry until fragrant, add minced ginger and continue to stir-fry, add water to the pan, followed by salt, MSG, light soy sauce, stir the seasonings evenly with a frying spoon, add millet and spicy enoki mushrooms to the water,
When the enoki mushrooms are cooked, pour them out of the pot.
After cleaning the wok, add water. After the water boils, put the rubbed beef into it. When the beef is cooked, take it out and put it into the sauce made before. Add the chopped leeks, dried chili peppers, and red peppercorns.
Burn some hot oil, pour it on top, and with a sizzling sound, a tangy aroma rises to the sky, and the hand-hammered tender beef is finished.
Dowling calmed down and prepared to cook the sixth dish - steamed pork and pork ribs.
This dish is very simple. Cut the whole piece of ribs along the slits, chop into small pieces, and chop some green onions and minced ginger.
Heat oil in a pot, add bean paste, red peppercorns, and minced ginger into the pot, stir-fry until fragrant, set aside.
Then clean the cut ribs, add steamed pork rice noodles, minced ginger, pepper, lard, and water and stir evenly.
Put it in the steamer, start steaming, and as the aroma wafts out, Dolin nodded with satisfaction.
Next is the seventh dish, garlic butter shrimp. Take out the egg whites of six eggs. Dowling stirs them wildly with his internal strength until they turn into butter. Then he removes the heads and peels of the prawns, makes a cut on the back, takes out the shrimp threads, and connects them.
It's time to marinate. Add black pepper and a little bit of bell pepper noodles and marinate for five minutes.
Heat oil in a pot, put the shrimp heads into the pot and stir-fry out the plump shrimp oil inside the shrimp heads, take out the shrimp heads, add butter, onions and garlic bought from foreign merchants to the pot and stir-fry until fragrant, put the shrimps in
Put it in, turn it over when it turns red, add a little rosemary, add the butter prepared in advance, add East China Sea sea salt, raw garlic, stir-fry for a few times and take it out of the pan. The seventh dish of garlic butter shrimp is completed.
The eighth dish, mashed cabbage, cut the cabbage leaves and cabbage sticks, cut the cabbage sticks into strips, and cut the cabbage leaves into strips, but wider than the cabbage sticks. Add pork and garlic to the pot and stir-fry until fragrant.
Crack in two eggs and stir-fry until shredded.
Add the cabbage bangs to the pot with a spoonful of East China Sea sea salt. The addition of sea salt can make the cabbage bangs release juice quickly, so stir-fry a few times and then remove from the pot and set aside.
Heat oil in the pot again, add ginger slices, green onion slices and dried shrimps. When the green onion slices turn slightly golden, add flour and stir-fry until cooked. At this time, add water. At this time, there will be a mushy soup in the pot, with egg whites and vegetable bangs.
Pour it into it first, stir it for a few times, and then put the cabbage leaves into it. The cabbage leaves are separated because the cabbage leaves are harder to mash than the cabbage.
When the cabbage is mushy in the pot, add a little salt, white pepper and prepared shrimp. The shrimp turns red and is taken out of the pot. The eighth dish of mushy cabbage is completed.
Daolin was already a little tired at this time. He had been busy in the kitchen all day. But the good news is that because Daolin broke through to the Kaiyuan realm and changed the settings for gaining experience, the experience gained from these dishes has exceeded before.
, on average each dish can gain more than 20 experience points.
"I'm going to make the ninth dish. Little Fatty, let's go buy abalone!" Following Dolin's shout, Little Fatty, who was ready to go, rushed out as fast as he could.