The cuttlefish flowers in front of you are bright in color, and the green and red peppers serve as a foil, making the red and white cuttlefish flowers look extremely plump.
Whether it's cuttlefish flowers or legs, they are like flowers blooming, ready for you to pick.
Ye Gui smelled it carefully: "Well, this cuttlefish is very fresh. The slaughtering time does not exceed 10 minutes. The green and red peppers were also picked this morning. The fragrance of the cuttlefish and the spiciness of the green and red peppers are combined with a mysterious seasoning.
The flavors of the ingredients together make up this perfect fried cuttlefish flower!”
Perfect!
When the wife of the boss heard the word perfect from the God of Cookery, she was a little excited and said: "Master God of Cookery, is my husband's fried cuttlefish really perfect?"
"What I mean by perfection is the fragrance. I won't know the exact taste until I eat it, so don't worry yet!"
Ye Gui smiled, and the landlady's face turned red, and then said: "Then you eat first. Do you want your Sprite to be iced?"
"Just room temperature will be fine, thank you!"
The proprietress went to get Sprite, while Ye Gui picked up a portion of cuttlefish flowers.
The cuttlefish flowers that can be broken by blowing are constantly expanding and contracting under Ye Gui's chopsticks.
The bright red juice slowly fell down and finally dripped onto the plate.
Ye Gui smelled it again: "That mysterious fragrance brings out all the seafood flavor of the cuttlefish itself. What is it?"
He ate it in one bite!
At this moment, Ye Gui's eyes widened. The proprietress who came back with Sprite didn't dare to move when she saw the reaction of the God of Cookery.
The sea breeze floats gently in the mouth, and the gentle sea breeze gives people the feeling of spring breeze.
Countless cuttlefish seemed to float out of the sea and dance around him.
But suddenly, this tranquility was destroyed.
The red shark appeared out of nowhere and bit into the cuttlefish, seemingly trying to eat the group of delicious food.
In this critical moment, the cuttlefish actually took the initiative to unite together
One, two, three...
Countless cuttlefish form an even bigger cuttlefish monster.
The cuttlefish and the shark are about the same size, and they fight and bite each other, regardless of the outcome.
But the battle must be won or lost.
No, the super-large cuttlefish finally defeated the shark.
But the cuttlefish was also scarred and eventually collapsed.
Turned into countless bright red little cuttlefish.
Ye Gui was finally cheaper!
"It's delicious. The thirty seconds of stir-fried cuttlefish flowers are the essence. In just thirty seconds, a fire allows all the flavors to blend and finally appear on the cuttlefish!"
"The cutting of the cuttlefish flower is also very good. It adopts three shallow and one deep diagonal cuts. The cuttlefish flower is made very thin. This increases the area and can better absorb the flavor of the condiments. This portion
The knife skills are all top-notch chefs!”
"Of course, knife skills are only one of the keys to a delicious dish, and the heat is also perfect. If there is any shortcoming, it is that the blanching time is too long at the beginning!"
"This slightly longer time makes the cuttlefish flowers roll up more, which shortens the contact area between the cuttlefish flowers and the sauce. This is the most fatal shortcoming!"
Ye Gui picked up another cuttlefish flower and ate it very slowly this time.
Bite along the cuttlefish's blade one by one.
"I understand, the sauce put in this is anchovies!"
Ye Gui suddenly realized: "It is a migratory fish. Every year around the beginning of summer, it goes up the river to ovulate and reproduce in the southeastern coastal bays. After laying eggs, it returns to the sea."
"So the anchovies produced here in Wenzhou are plump and plump, rich in fat, tender and delicious, especially the two pieces of cartilage around the eyes of the anchovies, which are extremely crispy!"
"The cooking method is to steam the fish with scales on, but it can also be fried, roasted or grilled. There is a folk custom of eating anchovies during the Beginning of Summer. It is said that after the Beginning of Summer, the bones of anchovies are hard and unpalatable."
"But this chef actually marinated the anchovies and chili peppers together, and under the magic of time, it gradually turned into a superb anchovy chili sauce!"
"A spoonful of it when cooking can not only add fragrance to the fried dishes, but also add the original taste of the food. After all, this is your home court, and no one wants their glory to be taken away by others!"
Ye Gui gave a thumbs up: "This fried cuttlefish flower is a top-notch cuttlefish flower that can score 7.5 points!"
But the landlady said gloomily: "Master God of Cookery, but you just said the taste is perfect!"
"It's just that the aroma is perfect. The shortcoming is the moment of blanching. In fact, the cuttlefish does not need to be blanched at all. Just turn on the high heat without adding oil. First, stir-fry to get out the moisture inside. In this way, the cuttlefish tastes good.
It’s more tender and can be scooped out within 10 seconds of frying for the first time. Any longer and it will become stale!”
"Then sauté the onions, ginger, and garlic until fragrant, add green and red peppers and seasonings, stir-fry evenly, then add the cuttlefish flowers and stir-fry for 20 seconds. This way the taste will be even better!"
The proprietress quickly wrote down the recipe, ran to the kitchen, and brought out another dish of watery hibiscus.
