Chapter 463: Relying on the river to eat the river - the strategy of collecting fish
Qian Duoduo slaughters the croaker, washes it, steats it in a pot of boiling water and takes it out. The time of blanching is a key factor in whether the fish is good or not when it is cooked later. If it is too short, it will be difficult to scrape off the film in the last step.
The long blood has solidified, and the blood water cannot be drained out after pickling. If there is a slight mistake between the two, there will be a problem that the fishy smell cannot be removed. After the fish was put into the boiling water, he silently counted to eighteen in his mind, and immediately fished it out quickly.
Soak and rinse in cold water, then use a knife to scrape off the film on the surface of the fish, and make a few diagonal cuts on the thick meat on both sides of the fish. Mix the salt, rice wine, and pepper, and spread evenly on the inside and outside of the fish. Add ginger slices.
Pickled scallions are delicious.
The pickling time is another key. If the time is long, the meat will harden and the blood will coagulate. If it is too short, it will not only lose the taste, but also affect the quality of the meat. Keeping it at about half an hour is the most ideal time.
When you have enough money, decan the blood from the pickled fish and put it into the steaming plate. Cut the ham and mushrooms into slices. Insert the knife one by one, add salt, Shaoxing wine, ginger slices, green onion, and cover with gauze.
, add an appropriate amount of clear soup, steam it in a basket for about two quarters of an hour, take it out. Remove the oil, green onion, and ginger, and slide the fish into the fish plate. Put the clear soup and the original juice of the steamed fish in the wok, bring to a boil over high heat, and add pepper
Mix the powder evenly and pour it into the fish plate. At the same time, a ginger flavored dish is provided for dipping.
Chili pepper is a seasoning that has just been introduced from the Western Regions, and Mr. Wen may not be used to it. Just in case, he paid a lot of money to put the fish into two pots, and divided the soup poured on top into two parts, one part is not spicy, and the other part is not spicy.
I added some chili peppers. While I was pouring it, I heard footsteps outside. Mr. Wen and the two generals came to the kitchen. Mr. Wen sneezed and said: "Only when you miss something deeply can you do it."
Sneezing, it looks like I’ve been thinking about it so much that Captain Qian cooked the food.”
Qian Mucho knew that it was actually just the irritation of the chili pepper flavor, but it was boring to say it, so he lowered his head and said with a smile: "Mr. Wen is joking, the kitchen is messy, and I invite Mr. Wen to sit down. The food will be ready soon, I promise."
It’s different from last time.”
"I can't wait." Mr. Wen looked at the perfectly fried Jiang Tuan and wanted to take a pair of chopsticks from the chopstick cage to taste it. Thinking about his identity, he said again: "With this heat, even if
In the capital, there are not many chefs who can do it. Now, the dishes can be served immediately. The taste will be affected if the dishes are cold."
Qian Shaoshao made an invitation gesture and said: "Please come to the private table with the two generals. The food will be served immediately."
After pouring the soup on it, Qian Duoduo plated the fish, added thinly sliced green onions on top, and straightened the shapes of the ham and mushrooms to make it look more beautiful.
"This is a wife-in-law. This dish is cooked like a painting. I can't bear to eat it." Mr. Wen smiled and stretched out his chopsticks to pick up a small piece of meat under his belly and put it in his mouth. He felt it was so delicious.
, just when I was about to taste it carefully, the fish meat had melted. It turned out that the characteristic of this Jiangtuan is that the fish meat is smooth and tender, with no residue and no thorns. Seeing the two generals staring at each other with strange eyes, they must be surprised by their own expressions, so
He said: "This fish meat can also escape. It jumped into my mouth and escaped. It's strange."
After saying that, I couldn't wait to pick up the second chopstick. This time, I picked the middle part of the tenderloin, and I no longer cared about whether it would ruin the beauty of the fish on the plate.
Seeing Mr. Wen eating like this, the two generals naturally couldn't compete with him. So they stretched their chopsticks towards the Qingchunjiang dumpling with chili peppers. The chili peppers were so spicy that the two generals accidentally took a piece of it.
I suddenly felt a fire burning up in my stomach and straight into my throat. I just wanted to cough a few times, but this was an official disgrace, so I had to hold it back. My face turned red, like two Guan Gongs.
Mr. Wen looked at them and thought very strangely, why his face was so red? Could it be that their fish was different from mine? Curiously, he stretched out his chopsticks and took a bite. It was like a fire was burning in his stomach, and his mouth was extremely hot. He read
I went through some Taoist teachings and knew the location of the Dantian. I was shocked when I felt it. The fire seemed to be coming from the Dantian. Could it be that there was some magic power in this fish that allowed me to practice the inner elixir? My face turned red instantly, and I vaguely remembered the book.
The Taoist priest's method of standing still and breathing in and out was recorded in the book, and he was busy doing it according to the method. After a while, the spicy feeling was relieved a little.
This is by no means the original taste of Jiangtuan! Mr. Wen was blowing air through his mouth to eliminate the remaining spiciness. Qian Duoduo asked him about the situation. He replied: "I want to inform you that this is a young gangster."
The successful Western seasoning is called chili pepper."
"That means no one is planting it in the Central Plains yet. Are you the first?"
"That's right, I'm going to plant it on Caishiji and serve it as a vegetable for the soldiers. The two generals said that this dish is hot in nature and can enhance the heroic spirit of the soldiers." He paused and then said: "I think, ancient times
At that time, there was talk of soldiers stationed in the fields, and they might be able to grow peppers and fish to earn some money for the military camp. In this way, our garrisoned officers and soldiers would be less dependent on the court to provide food and grass, and it would save public money for the court."
Farming fish? This idea is much more effective than farming. Not only to improve the food, but also to train the navy. Thinking of this, Lord Wen was overjoyed and said to the two of them: "General Shi, General Sheng, after dinner, I would like to invite you two
The generals will review the details together, and I will prepare a memorial to describe the strategy for harvesting fish, and I will ask the two generals to add their names to the memorial."
The rules in the Song Dynasty were like this. Only civil servants in the army were qualified to give discounts, and military generals could only second the proposal. Unexpectedly, after eating, I would have a great success, and my promotion would be just around the corner. Lord Wen said to the money, "What other specialty dishes are there? Come up quickly."
, this idea was brought up by you, and you will stay after the meal to discuss things together."
Late autumn is the time when crabs are fat. The water in the Yangtze River is clear and the quality of crabs is very good. When I went to invite Mr. Wen, I had a lot of money and asked someone to bring a bamboo basket along the way. After hearing this, I rushed to the kitchen to start processing.
Everyone was just talking about chili, and they are in high spirits. Adding chili can neutralize the coldness of crabs. I have a lot of money and plan to change the original steamed crabs into spicy crabs.
"Partridge Sky, Spicy Yangtze River Crab"
The general was defeated and sank into the river in anger, and his armor turned into a river crab. Because of the resentment of the hero's soul, the crabs also have a cold nature when they are ripe.
Coat it with egg white, add hot oil, fry it until the iron shell turns golden. Mix it with chili, onion, ginger and garlic, and add it with rice vinegar when eating.
The method of cooking spicy crab is not difficult. Just take the crab and put it in warm water with baking soda. After a while, take it out. The crab will be scalded and will spit out debris. Brush it clean with a brush and remove its belly button.
Open the crab shell, cut it into four pieces, and wrap it in the pre-beaten egg liquid. Put it in vegetable oil that has been added to 70% of the heat, and fry it to set it to prevent the crab roe from flowing out. Then pour out the oil and leave the bottom.
Reduce the oil to low heat, add ginger, garlic and chili, and fry slowly until the shell turns orange.
There were also a few extra-large ones, but it was a pity that they were cut into pieces. It cost a lot of money to add ginger and garlic and steam them whole in a steamer.
While it was cooking, Qian quickly mixed the sauce with ginger, garlic, rice vinegar, chili and soy sauce. Only with this sauce can the taste of the crab be considered perfect.