Han Peacock couldn't help but laugh when he saw this. It seemed that he was destined to have an all-fish feast tonight.
"Eh? Why are there so many people today?" At this moment, Han Peacock discovered that there were many more people at home.
"Today my aunt's family and all the relatives and friends of the two uncles are back. You just happened to get a tiger shark. Let's take this opportunity to get together." Old Han got out of nowhere and happened to hear Han
Peacock's words.
"Coming?" Han Peacock asked.
"Come here in the evening. When they arrive, we will be ready. I'm going to borrow tables and chairs now. I already prepared a lot, but it's still not enough." Old Han said.
Seeing Lao Han leaving, Han Peacock could only shake his head and smile bitterly. He was really poor and had distant relatives in the mountains. During the New Year, his family was like going to the market.
"Han Peacock, come here to help, you can handle this shark fin." Just as Han Peacock sighed, Qin Mingyue came out of the kitchen and directly directed him to work.
Han Peacock took the shark's fin and soaked it thoroughly in cold water. He had to change the water frequently in the process, which was very troublesome.
Then remove the middle wing bone and soak it in warm water until it is soft. If it is not fresh, this process will last for one day. With the initial soaking in warm water, it will take three days to process it perfectly.
Next, add water to a clay pot and cook over low heat until soft, changing the water several times to remove the fishy smell of the shark fin.
That's good. This is what you eat in restaurants, such as braised big abalone wings. The main reason is that the wing soup is time-consuming. It uses old chicken, lean meat, scallops, chicken feet, and Jinhua ham to boil the blood and stains, and steam it with water for a day.
, (If the soup is not cooked well, the soup will be mixed.) Restaurants usually use a basin of raw materials to make half a basin of soup, and then use this soup to cook shark fins.
However, it is best to eat less shark fin, especially for unmarried men. The high mercury content in shark fin can easily cause infertility.
In addition, it is not good from an environmental perspective.
I don’t think the taste and nutritional value of real shark fins are much better than synthetic fins. The main ingredient is collagen, so it’s mainly in the soup, so you need to be particularly careful when handling it.
"Xiao Han, you need to defrost it first. Although it doesn't freeze for a long time, you still need to defrost it carefully, otherwise it will affect the taste." At this time, chef Li Mingqiang immediately reminded.
"I know, defrost it first, then add a few slices of ginger, green onion, and salt to the water and boil it, then blanch it. Is that right?" Although Han Kongque has not handled it before, he has done his homework, so he still knows some common sense.
.
"The pork bones and a few fresh chicken feet are also blanched in water." Li Mingqiang said immediately.
"Use a larger casserole, put the pork bones on the bottom first, then the chicken feet, and finally put the fresh wings on top. Add an appropriate amount of ginseng slices and a little wolfberry, so that the water just covers the top of the fresh wings.
Just wings.
Bring it to a boil over high heat first, then reduce to medium to low heat and simmer slowly. It will take about an hour. Just add some salt, pepper and minced celery when eating." Seeing Han Peacock's unfamiliar movements, Li Mingqiang reminded again.
"I know, I still know how to soak shark fins. As for how to do it, it's up to you." Han Kongque said with a smile.
Although he knows the method, he has never done it once, so it is better to leave it to Li Mingqiang. He just needs to handle it well.
The method of soaking shark's fin is not simple. If it is dried shark's fin, soak the shark's fin in clean water for about five hours. Use a rice cooker to half-boil the water. Put the shark's fin and a lemon or orange into the pot and cook together to eliminate the fishy smell.
.
After that, boil for about 20 minutes, then turn off the heat and turn on the heat preservation setting. Let the shark fins sit in the rice cooker for about three hours, then change the water and soak them for two hours, and then set them aside.
If the shark fin is thin, the watering time can be shortened to half an hour accordingly.
Of course, besides doing this, there are other ways to deal with shark fins. However, it is not simple, it can also be said to be very troublesome. So if you want to eat well, you can't be afraid of trouble.
After Li Mingqiang kept reminding him, Han Kongque chose a more troublesome method.
For example, soak the shark's fin in clean water for about five hours, half-boil the water in a pot, put the shark's fin into the pot and simmer together to eliminate the fishy smell.
Boil for about 20 minutes and then turn off the heat without lifting the lid. Let the shark fins remain in the pot until the water freezes. Then change the water and soak it for three hours. Repeat the above process one or two times until the shark fins are clean enough. Then change the water and soak it for another three hours.
It is ready and ready for later use (when cooking it for the last time, cook it with ginger, green onion or lemon to eliminate the fishy smell).
After the shark's fins were processed, Han Peacock helped to process other freshwater fishes. The whole fish feast was mainly fish, and the overall feeling was that the meat was tender and tasty.
Among them, shark meat is extremely elastic, spineless, and melts in the mouth, making it very suitable for the elderly and children.
Shark skin is relatively tight and chewy. After eating the fish, a bowl of soup stock is delicious and nutritious.
The unique flavor dishes provided by Han Peacock are unique and unique, which is different from the sauce dishes in ordinary hot pot restaurants.
The flavor dish here is made of onions, minced garlic, coriander, soybeans, sesame seeds, kohlrabi, black beans, millet pepper and other ingredients, and then topped with fish hotpot soup base. The fish is especially delicious when dipped in it.
When eating a whole fish feast, what you eat is "fresh, alive, smooth, tender and refreshing".
Slaughtering the fish alive ensures freshness, so that the fish meat is tender and smooth, and you can eat it happily.
As for the remaining shark meat, don’t waste it. This can be used as a staple food. Shark meat is very delicious and can be used to make dumplings. It tastes particularly delicious.
Once everything is ready, it’s time to start cooking, and the main focus this time is spicy. Eating spicy food is now very common regardless of the country, and now that we have the improved devil pepper at home, we naturally have to make full use of it.
There are almost no relatives and friends at home who do not eat spicy food. This is mainly because the humidity here is not heavy. Eating spicy food can prevent rheumatism and can also stimulate appetite.
Chili peppers are rich in vitamin C, capsaicin, capsaicin and other substances. Eating chili peppers in moderation can not only increase appetite and facilitate digestion, but also remove dampness and sweating, promote ventilation and activate blood circulation, thus helping to prevent and treat rheumatic diseases.
It can be seen that the love for spicy food has a reason. To a certain extent, the connection between the two can be said to be the result of the "matchmaking" of special climatic conditions. Therefore, it is not unreasonable to say that spicy eating culture has spread throughout the country.
Of course, when it comes to spicy food, you still have to look at Sichuan cuisine, and Li Mingqiang cooks Sichuan cuisine well.
Sichuan cuisine is inseparable from the three peppers (Sichuan peppercorns, peppercorns, and chili peppers), and there is a certain truth to this saying.
Sichuan cuisine has some experience in using Sichuan peppercorns, which can be traced back to ancient Bashu two thousand years ago.
The use of pepper began in the Song Dynasty, while the use of chili peppers is only a matter of the Qing Dynasty, with a history of only about three hundred years, but it is "catch up from behind".
Sichuan cuisine is indeed unique in its use of spicy food. In addition to using rich ingredients, it can also be spicy but not too spicy, spicy but not dry, spicy enough to be palatable, spicy enough to have different levels of spiciness and flavor.
You can eat spicy food but not see it spicy, you can see spicy food but not red, you can see sweating profusely on your head, but it's not spicy at all when you eat it. This is one of the main reasons why Sichuan cuisine can travel across the country.
The main thing is that these spicy flavors can adapt to the tastes of everyone across the country. Those who are willing to eat spicy food can eat spicy food, and those who don't want to eat it can also eat it without being spicy at all.
Therefore, the spicy seasoning system of Sichuan cuisine is very particular. If you carefully distinguish it, there are actually eight kinds of spicy methods. Li Mingqiang used eight different dishes to show this spicy culture.
The most common one is of course the home-style spicy method, but it is more difficult to make extraordinary dishes with ordinary spiciness, and the representative one is the flame eel. This home-cooked style uses watercress, red pepper, Sichuan pepper
It is made of salt and soy sauce. It is named after Sichuan people often have it in their homes. It is characterized by being salty, fresh and slightly spicy.
Then there is the weird spicy method, the representative of which is the weird peanut. The weird flavor is a unique flavor type in Sichuan cuisine. It skillfully blends the five flavors of sour, sweet, numbing, spicy and salty together.
It has a taste that is different from any other taste, so it is called a strange taste.
The five flavors in the strange flavor are harmonious and do not suppress each other. The five flavors and the fresh fragrance are integrated into one. When you taste it carefully, you will find the flavor within the flavor and the endless aftertaste.
The representative of the spicy method is Cuiyun Boiled Fish. The spicy flavor is made with chili pepper, Sichuan peppercorns, salt, MSG and cooking wine. It is spicy, salty and fresh, with a slightly sweet aftertaste.
The representative of the spicy method is stir-fried bean sprouts. The spicy type is made with Sichuan salt, soy sauce, dried red pepper, Sichuan peppercorns, ginger, garlic and green onion.
It is characterized by spicy, mainly salty and slightly sweet and sour.
Hot and sour noodles are made using the hot and sour method. The hot and sour flavor uses Sichuan salt, soy sauce, vinegar, pepper noodles, monosodium glutamate and sesame oil as seasonings. It is characterized by hot and sour saltiness and a strong vinegar flavor.
Fish-flavored spicy method is what we are familiar with: fish-flavored shredded pork or fish-flavored eggplant. In Sichuan folk, the seasoning used to cook fresh fish is used to cook other dishes to make it produce a fish flavor, so it is called "fish flavor".
It is a famous flavor in Sichuan cuisine.
The General's Drunken Rabbit, made with pickled peppers, is famous among Sichuan pickles, and the pickled red peppers, known as "fish spicy", have always been the favorite of Sichuan cooks.
The spicy method is also well known to us. Spicy Crispy Chicken, or other Sichuan dishes with spicy names, are spicy and spicy. To highlight this spicy word, it will test the chef's skill and level in using oil.
Apart from these, Li Mingqiang’s best skill is barbel.
Barbel fish belongs to the family Carpidae. Its meat is tender and white, delicious and nutritious. It enjoys the reputation of "King of Fishes" and "Crown of Dishes".
Its protein content is extremely high, but its fat content is extremely low. It is also rich in VB1, VB2, selenium, zinc and other trace elements.
It is sweet and hot in nature, enters the spleen and kidneys, and has the effects of strengthening yang, harmonizing the stomach, warming the middle and replenishing deficiency.
"Ban Fei Soup" was originally called "Ban Fei Soup". Various dishes are made with the pan fish lungs. It was very popular in the Suzhou area as early as the Qing Dynasty.
Yuan Mei of the Qing Dynasty wrote about grouper fish dishes in his "Suiyuan Food List": "The grouper fish is the most tender, peel the skin and remove the dirt, divide it into two kinds of liver and meat, simmer it with chicken soup, and drink three portions of wine.
Two parts water, one part autumn oil. When the pot is boiling, add a large bowl of ginger juice and several green onion stalks to remove the fishy smell." (To be continued.)