Chapter 182 The tricky cooking method of home cooking
Not only are the ingredients different, some people make fish in soy sauce sauce by marinating it and putting it directly into the prepared sauce over medium-low heat to slowly reduce the juice. When the juice is collected, only a few tablespoons are left, and the fish is also
It's cooked, the flavor is in, it's just right
Pot, this requires patience, turning the fish from time to time to avoid overcooking the pot, and also pay attention to adjusting the heat at any time. If the fish body is thicker, the fire will be smaller and the cooking time will be longer. If the fish body is thinner, the heat will be lower and the cooking time will be longer.
, the fire will be stronger and the pot will start earlier.
Jiang Li was a lazy man, so he adopted the laziest and most trouble-free method: pour wine on the fish first, then rub salt inside and outside for about ten minutes, then use wine to wash away the salt from the fish. Heat the pot until it is seven minutes hot.
Pour in the oil and fry the fish until both sides are browned and the fish is almost half-cooked. To fry the fish, you need to heat the oil in the pan so that the fish will look good and the skin will not be cooked.
Put the oil into a seven-minute hot pot. Wait for two or three seconds and it will be a six-minute hot oil pot. It is easy to judge how hot it is. Just put your hand on the pot. If you feel hot when you are twenty centimeters away from the oil surface,
That is 80% heat, suitable for quick frying. Every time you lower your hand by two or three centimeters and feel hot, reduce the heat by 10%. If you feel unsure,
Then just look at it with your eyes. When you see obvious convection in the oil, it is 80% hot. When convection first begins, it is almost 70% hot. (In fact, depending on the type of oil, these judgments are not very accurate. The real
If you want to master it, you have to do more, don't be afraid of failure, failure is the mother of success).
After the fish is put into the oil pan, fry it until the fish can move gently with the back of the spatula. Only then can you turn it over. If you encounter slight resistance, do not turn it over. At this time, the fish skin has not yet
Frying until browned is the most fragile stage. If you touch it even slightly, the skin will become crispy and it will not look good.
After the fish was fried, Jiang Li moved the fish to the edge of the pot, used the oil in the pot, added green garlic cut into sections and stir-fried the ginger slices until fragrant. Remove the fish, quickly pour wine over it, and add soy sauce (raw).
Smoke) until salty enough (no salt added), less than half a bowl
water, sprinkle some pepper, wait until the soup boils, then turn the fish over, cover the pot, and simmer slowly over low heat. In the meantime, you only need to flip it once. This saves you having to worry about your eyes.
The trouble of staring at the pot all the time.[
(At this time, you can put tempeh, pickled dried radish, olives, and other pickled pickles that can withstand cooking. As long as they don’t taste weird, there are no limitations.)
After about five or six minutes, when you hear a slight sizzling sound coming from the pot, the soup is almost gone. At this time, sprinkle a few chopped red peppers into the remaining soup, and pour in
Add one tablespoon of wine, cover the pot and simmer for ten seconds. The fish can be taken out of the pot first, and then put the thinly sliced garlic leaves on the fish.
, pour the soup and all the seasonings on the fish. A bowl of soy sauce water with crispy fish skin and full flavor is ready. When making ginger oil water, there is no restriction on fish. Basically, as long as it is fish, it can be used
Soy sauce water, but some fish taste better when steamed. If you use soy sauce water again, it will be a waste of time.
When Jiang Li cooked the fish, Han Lianlian twitched her nose and shouted: "Your cooking method is simple, but it is so fragrant. I have never eaten it before." At this time, she was cooking the piece of meat that looked like beef.
I cut it into slices about two millimeters thick and was holding it with salt and wine. When I saw the fish coming out of the pan, I quickly put it down and ran over, smelling the fish greedily.
"This method can only be done by hand. The time and heat need to be mastered according to the size of the fish. It is not something that your automatic cooking equipment can do." The same pot of soy sauce water may be used.
There are big and small fish, such as Ludao than
The more famous miscellaneous fish soy sauce soup can contain seven or eight kinds of fish in a large dish, or at least three or four kinds in a small dish. The meat of these fishes is different, the thickness is different, and the water content is different, so it is definitely not automatic cooking.
What the equipment can judge can only be determined by hand.
To put it bluntly, in automatic cooking equipment, all programs are set, and all ingredients must be processed strictly according to the requirements in advance. There are certain requirements for length, size, and thickness, and they must be the same for every batch.
.If the ingredients have not been pre-processed, such as stir-fried shredded pork, some batches of shredded pork may be chopped thicker, and some batches may be chopped finer, then the equipment for cooking according to the program may not work properly.
Fried until cooked, some were overcooked.
"That's true. We are used to using machines to cook automatically. No wonder I can't find an automatic cooking machine in your kitchen. It turns out they know you can cook, so they didn't prepare it for you." Han Lianlian wrinkled her nose.
, she reluctantly looked away. If Jiang Li hadn't invited Mr. Jiang and his wife today, she would have reached out her hand to grab it and put it in her mouth.
"What are you going to do? What kind of meat is this? It's very similar to the beef on our earth, but it's like top-quality beef." Jiang Li was almost done with his work. At this time, Jiang Gong was about to arrive, but Han
Lian Lian didn't have a dish yet, so he watched Han Lianlian's work curiously, because he didn't know what kind of meat it was, and Jiang Li was worried that he wouldn't be able to handle it.
"This is beef and venison. It is a species unique to our Loma star. It looks like a cow, but it is not a cow. It looks like a deer. It also has a pair of horns. This kind of meat is very tender and is most suitable for stir-frying.
, I often eat it at home, and it is also our largest source of meat in Loma Star besides pork and beef." Han Lianlian grabbed it with her hands.
After eating beef and venison for a while, I probably felt that it was exciting, so I cracked the egg white of an unknown egg and continued to grab it. This is similar to the way it is processed on earth, which is to extract the egg white. It seems that different civilizations have different taste buds.
The feeling should be similar. The development of the catering industry will eventually achieve the same goal.
"Then what? How to make it?" Jiang Li has always been very interested in new ingredients. Although he looks down on Westerners' unsophisticated cooking methods, he has to admit that sometimes, simple cooking methods
, all have good taste, but not all Western dishes are the same. As for the processing of foie gras, a top Chinese chef may not be able to handle it better than a little-known Western chef.
"Then stir-fry the meat in the pot. However, the stir-frying of this meat requires a high degree of control over the heat. I can't guarantee that it will be cooked just right every time. Don't laugh at me if it doesn't taste good later."
Han Lianlian was a little shy, probably because she was worried that she wouldn't be able to master the heat later.
Is that so? Jiang Li thought, isn't this similar to beef? Beef is like this. It is smooth and tender when it is fried until it is just cooked, but as soon as the heat is over, it immediately becomes tough and hard, which is not good for the teeth.
, chewing it will clog your teeth.
"Here, let me teach you a simple method." Jiang Li washed the pot, sat on the water, then took the bowl from Han Lianlian's hand, poured some more wine into it, mixed it well, and grabbed some more
Put the starch in and mix well, then add a tablespoon of oil and mix well: "Look, wait until the water in the pot is about to boil, then turn off the heat or adjust it to the minimum so that the water never boils.
Then, like me." Under the fierce fire, the water in the pot soon formed a layer of fine bubbles at the bottom of the pot and made a sizzling sound. After a while, it reached the point Jiang Li said would be reached.
When it was still boiling, Jiang Li lowered the heat to the minimum, then picked up pieces of beef and venison with his hands, and gently put them into the water. He put them in piece by piece, and the surface of the meat soon changed color.
"You must put it in piece by piece. The temperature of the water is just enough to cook the meat and solidify the starch and egg white on its surface. Now you can start the pot." Seeing that the meat in the pot is gradually starting to
The meat turned from dark red to off-white. Jiang Li picked up all the meat and put it aside to control the water, "Then you press your
Just stir-fry the meat in the usual way. The meat cooked in this way only needs to be lightly stir-fried twice so that the flavor can be evenly coated on the surface. Moreover, the meat raised in this way is relatively small.
It’s easy to overcook the meat. The meat fried in this way is tender and smooth, and even if people with big gaps in their teeth eat it, their teeth will not be stuffed.”
This processing method is suitable for lean meat of poultry and livestock. It is a clever method, but it also has shortcomings. It is smoother and tender, but less chewy. It is not suitable for those who have higher requirements on texture than taste.
diners, and to achieve a truly good taste, one needs slices of meat.
Just chop lightly with the back of a knife to destroy the muscle fibers, but this also requires a high degree of control over the stir-frying. It is only suitable for chefs who are very skilled in stir-frying all day long in hotels. As for making it at home,
, firstly, it is troublesome, and secondly, it is not easy to master, and it is easy to waste ingredients.
Just as he was talking, the doorbell rang, and at the same time, above Jiang Li, the automatic house management system pulled up a virtual screen, showing the scene at the door, but it was Mr. Jiang who came with Ms. Song, and Jiang Li had been in the news before.
The old lady I saw was different. Now Song
Madam, judging from her appearance, she is probably only in her forties, a period of grace and splendor. She is still wearing her favorite black velvet cheongsam, a beige gown, and a
The white silk scarf is indeed a flower of the Song family.
"Go and receive the guests. I'll be fine as long as you're here. There's only one green vegetable left, so I can do it." Han Lianlian urged Jiang Li.
Jiang Li washed his hands and straightened his clothes in front of the virtual mirror. Then he gently patted Han Lianlian's buttocks and went out to open the door. Originally, the automatic house management system could automatically manage itself according to Jiang Li's orders.
The door opened, but Mr. Jiang was not an ordinary guest. Jiang Li still had to go out to greet him personally.
"Welcome, welcome. With the arrival of Mr. Jiang and Ms. Song, the house is full of splendor. Ms. Song's complexion is very good. It is much better than what I saw on the news on TV back then." Jiang
He forcefully led the two of them into the room.
ps: It's much better. I drank two bottles of herbal tea and my stomach is bloated. Now there is only a slight feeling of heat. After tonight, it should be better.[