The reason why fish bone rice is so delicious is that there is some bone meat left on the fish bones, which becomes more and more fragrant after being cooked for a long time. If you eat meat, you should eat the bone meat. A real gourmet will never let go of this unique delicacy.
! Bite lightly with your teeth against the bone. The firm chewing feeling and the top-notch meaty aroma make people more addicted. You can chew the marrow in the bone while it is hot. The taste is not changed by gods. Black fish is water
The meat of the carnivorous fish in the fish is firmer than that of ordinary fish. Because it is close to the bones, the meat is tender and the muscles and bones are connected, making it more flavorful.
Although the meat around the bones of the fish tastes delicious, the amount is very small. It is only attached to the seams between the marrow bone and the fish head. Ordinary diners are not good at digging meat from these seams, let alone several pregnant and postpartum women.
Why did you choose to cook the rice with fish bones? It is to cook the meat out and absorb it into the rice grains and soup, making it easier for people to eat it. The three sisters drank the rice with a spoonful, and it felt like they had a mouthful of fish.
, full and fragrant, making people reluctant to swallow it. Hold it in your mouth until the soup is slowly sucked into your throat, and then swallow the rice with reluctance. At this time, the juice of the rice has been sucked out, and the first swallow
It is aromaless and tasteless when you drink it, but the texture of the particles is very good. Just squeeze it with your tongue and it will turn into fine particles between powder and rice. Swallow it through your throat and slide it into your stomach. It will give you a warm feeling.
The feeling. There are no more spices and seasonings. The shiitake mushrooms and vegetables mixed in the rice form a wonderful combination with the rice. The fish-flavored rice is fragrant with shiitake mushrooms, and the aromas complement each other. The bone-flavored porridge tastes like vegetables, and the taste is delicious.
The harmony is simply amazing.
"One-cut plum, fish bone rice with rice"
After removing countless pieces of fish, the skeleton and some remaining meat were left. I had the idea to add rice, green pepper and coriander, and it was another delicious dish.
The rice grains are soaked in the aroma of fish bones, boiled in mountain spring water, salt and soy sauce, and boiled with vegetables and mushrooms. As soon as it hits the tip of the tongue, it hits the tip of the heart.
After each person finished a bowl of fish bone rice, the three of them were still unsatisfied. Yue Ma came over to clean up the bowls and chopsticks. They held them tightly in their hands and refused to put them down, as if they wanted to ask for more. Miss Zhou came over and said, "Shadow, you eat too much."
It’s not good for your body.”
Figure and appearance are the foundation of their foothold. If their figure cannot be restored, they will lose their husband's favor in the near future. They know that their men are not innocent things. They only care about their beauty and figure in the first place. She can hear that
After saying this, the three of them let go. After letting go, Mrs. Yang said to Yue Ma: "Please wash the fish bones in my bowl. I will keep them as a comb to commemorate the delicious fish bones that I once had."
Make rice."
When the two little sisters heard this, they also made the same request. What's so fun about fish bones that they are so valuable? Yue Ma felt strange, but the guests' small requests must be met. So, after cleaning the fish bones, they used candles to
The oil was applied, and three smooth-handled combs were ready. Unintentionally, they got a unique and commemorative comb. The three sisters were as happy as three little girls. Mrs. Yang thought of the treat and wanted to find Zhou Ling.
The girl asked how much the meal cost. Yue Ma told her: "Miss Zhou, you are still in the kitchen. She and the master have closed the door, wondering what kind of dishes they are cooking."
What were the two of them doing? It turned out that after the dishes were served, Zhou Ling found that there were still a lot of fish skins left after filleting the fish. It was a pity to throw them away, so he went to ask the chef for advice on how to cook fish skins. Seeing her like this
Asked, Sun Jiugong was startled. He had never thought of this, and it had never been recorded in the ancestral recipes. He had to think carefully. This disciple really has spirituality. Therefore, the two masters told others not to disturb them.
Try cooking it in the kitchen.
The fish skin is very tough but easy to cook. Sun Jiugong boiled a pot of water, put the cut fish skin in and blanched it. After a while, the fish skin was rolled into whistle-like rolls. After trying it, it popped Q
It is elastic and very chewy. The disadvantage is that it has a strong fishy smell, and the gelatin is difficult to taste. Shopkeeper Sun closed his eyes to experience it, and said to Zhou Ling: "If the fishy smell is heavy, you can use ginger and garlic to deal with it. The fishy smell is caused by the temperature, so use it as a cold dish."
, the surface is sealed with starch, so it is not obvious. The flavor is difficult to burn, so you can adjust the sauce and marinate it to taste."
Zhou Ling quickly divided the fish skin into ten parts, cut it into different widths and sizes with a knife, soaked it in clean water, blanch it in boiling water, counted in his mouth, and observed how fast it was cooked, took it out and divided it into ten parts.
A small plate is put on it, waiting for the chef to taste it.
"Master, look at the color of the fish skin and blanch it for a count of thirty. The fish skin under the belly should be counted for a count of eighty." Zhou Ling said to Sun Jiugong: "Would you like to try it?"
"You don't taste it." Sun Jiugong said strangely: "How can you know the taste of food if you don't taste it?"
Miss Zhou lowered her hands and said: "The master's rule is that the cook is not allowed to eat secretly, and the little ones don't dare."
Sun Jiugong was surprised. When he thought about it, rich families did have this rule. Many of the dishes they cooked included whole chickens and whole fish. If the chef ate a small piece, it would be incomplete. From this, the family rule that the cook should not taste the dishes was derived.
.No wonder after the apprentice's cooking skills reach a certain level, it is difficult to go further. The crux is here. Shopkeeper Sun took a small piece from each plate and said to her: "Taste it and note the taste.
In addition, a fish only has so much skin, which is only enough for one dish, so you have to blanch it all together, regardless of the parts."
She said: "I respect the master's life, but the family rules of the family master?"
"This is Shiyue Tower, the rules in the building. Besides, the family rules refer to regular cooking." He explained: "You must taste the food before you can make delicious food. It is the ethics of the cook. Don't steal the food.
It is the master's rule to eat. We are now trying the dishes. Not eating is disrespectful to the ingredients."
After hearing this, Zhou Ling picked up the chopsticks and tasted it and said: "Thank you, master, for your enlightenment. I tried it and saw that the fish skin was not fully cooked yet. I estimate that it needs to be blanched for another two to thirty seconds."
optimal."
After half of Tongxiao's debugging, the delicious cold fish skin came out. Sun Jiugong asserted that due to this new way of eating, the price of snakeheaded fish will rise sharply in the near future. This is the luck of the diners, but the misfortune of the snakeheaded fish.
"Fisherman's Pride, Fish Skin Salad"
Oh, my life is so miserable. The meat has been cut into pieces and the bones have been boiled. What is left is a piece of stinky skin. It has to be cut into thin slices and blanched in water.
The boiling water boils and rolls into a whistle. Although it enters the mouth, there is no sound. The sauce is ready to cover the head and face. It is sour, sweet and spicy, but it is a feast for the gluttonous people.
Whether the new dish of cold fish skin will be welcomed by diners still needs to be tested. The first step is to let the three sisters taste it to see if it will be welcomed by them. The fish skin of the test dish has been left for a day and has deteriorated a bit. Shopkeeper Sun ordered the waiter
Get a big black fish from Fat Heart Restaurant.
Zhou Ling used her newly acquired dexterous knife to peel off the skin of the black fish, leaving behind the body of a large, snow-white black fish. Being able to cook a dish that tasted completely different from the previous day satisfied the three sisters.
Don’t waste ingredients. After some thinking, Sun Jiugong is ready to innovate another new dish, dry-baked jade dragon.