"But this fish looks like a mandarin fish. Didn't the God of Cookery just eat a mandarin fish? Why is there another mandarin fish? Why don't you leave it to me and I'll take care of it!"
"Listen to my brother's advice. The Internet is too deep for you to grasp. Why don't you delete this sentence and let me speak!"
Ye Gui said: "It's okay, I'm a professional, just two mandarin fish, it's nothing to me!"
Okay, this sentence directly dispels everyone's desire to eat and drink.
I can only continue to watch the God of Cookery eat.
But the shape of this dish is really unique.
First is the fish head and tail, which look like they are braised.
Then the red layer on the fish seems to be tomato sauce.
There are six huge shrimps on each side of the fish's body.
"What kind of approach is this? It's so strange!"
“Braised or steamed, you can’t even see the fish part!”
Ye Gui laughed and said: "The method of slipping was used in the middle!"
"In our cooking method, squid is also an indispensable part. For example, in the Northeast, there is a famous dish called squid. When everyone eats the squid, it feels very delicious and very special.
Delicious!”
Many people nodded, especially the fans from the Northeast, whose mouths watered just thinking about the meatballs.
The slightly sour taste is just too good to go with the meal.
"Actually, it means that the raw materials are first heated and matured by frying or boiling, steaming, or oiling, and then the gravy is prepared and poured on the raw materials."
"Liuyoufen crispy rice noodles, also known as fried rice noodles or fried rice noodles, is made by rolling the raw materials that have been processed and mixed with seasonings, mixed with water powder or dry powder, put them into an oil pan, and fry them over high heat until the raw materials turn yellow and become hard.
Take it out. Put in another small frying pan.
The best amount of oil depends on the amount of gravy required. When the oil is hot, add the onion and ginger first, then add cooking wine, sugar, salt, and add moist starch to thicken the gravy to form a gravy, pour it over the fried ingredients and serve.
The characteristics of this product are crispy on the outside and tender on the inside.”
"Then there is Hua Lao, which means first frying oil and then frying. The raw materials used for Hua Lao are mainly boneless raw materials that are processed into slices, shreds, strips, dices, and blocks. When cooking, the raw materials are first mixed with seasonings, and then
Use egg whites and starch to make sizing, heat 50% of the oil in the pan, and divide the ingredients.
Take it out when it is eight times ripe. If it is a larger piece that is not easy to mature, you can remove the pot from the fire for a while and make the gravy at the same time. Put the raw materials into the gravy pot and stir it a few times to make the gravy.
The juice can stick to the raw materials. The characteristic of Hua Lao dishes is that they are white, smooth and tender."
"Finally, soft rice noodles are dishes cooked with steamed or cooked raw materials, and then added with condiments and water to make the sauce. Some cook the sauce with the raw materials to add flavor, while others pour the sauce over it.
Pour it over the raw materials. The characteristics of soft-boiled dishes are tender and smooth, the sauce is slightly wider, and the raw materials are soft."
"As for the dish in front of us, the fish belly part is made by frying the fish first. Because the meat of mandarin fish is very tender and easy to taste, it only needs to be fried for a short time, and then
Boil tomato sauce into a pot of tomato juice, pour it on, and you have this dish!”
"This dish has been famous for a long time, but Brother Gan said he invented his own recipe, so I'm still very curious!"
Ye Gui first chose to eat the belly part of the fish.
Although this recipe looks simple, it still tests the chef's skills to make it taste delicious.
After all, after frying, a hard layer will be formed on the surface of the food, which will become a quicksand river between the taste and the ingredients inside.
It can only be heated again to allow the flavor to penetrate.
Or you can make the taste a little more sour and spicy to make it more delicious.
This dish is the same.
Ye Gui thought for a while and decided to eat first as a way of respect!
He directly picked up the meat from the fish belly with a large chopstick. The fish meat that was still dripping with juice looked mouth-watering.
The heat emanating from it almost smeared the lens.
"The aroma seems to be fried first and then steamed!"
Ye Gui smelled it carefully, and then suddenly realized: "I understand, if it is just fried, it will definitely not be easy to taste, so it is natural to fry it and steam it with tomato sauce, then fry it again after steaming, and then pour the sauce on it.
This way it will be very delicious!”
"But there is something wrong. The meat of mandarin fish is relatively delicate. If you fry it first, then steam it, and then fry it, the fish meat should fall apart!"
This is what Ye Gui cannot understand.
He glanced at Gan Shengli and saw that Gan Shengli was confident of winning, so he ate it in one bite.
After eating it, you will know what is going on.
As a huge piece of fish meat entered his belly, Ye Gui stood up immediately and said: "Impossible, how can this fish meat be so fresh and tender? It's like it's come alive!"
At this moment, a familiar piece of music sounded in Ye Gui's ears: I am like a fish in your lotus pond!