The processing of yellow catfish has just begun, and when a dozen live fish are ready, Zhao Youqian can be considered relieved.
Although this thing looks small, it is quite troublesome to handle. If he hadn't fainted immediately after using it, I'm afraid it would be really difficult to handle.
The next step is to solve the fishy smell that river fish inevitably carry.
This smell cannot be changed no matter what the environment is. It is the fishy smell produced by the lubricant in the fish.
It’s not difficult to handle, but many people skip this step when cooking, causing the fish to occasionally become unacceptably fishy.
Zhao Youqian naturally would not ignore such crucial details.
In fact, if the temperature is high when frying, and all the floating foam is removed when cooking the soup, this step is not necessary, but Zhao Youqian, who pursues perfection, still has to do a little more work.
First, I heated a bowl of water, which was about 70 or 80 degrees, and then poured the water directly into the basin with the killed yellow catfish. Within ten seconds, I immediately took the fish out and put it into cold water. You can see a light yellow film appearing on the fish.
After removing this layer of protein coagulated material, you can find that the originally weak fishy smell has completely disappeared.
This also means that the quality of the Luxi yellow catfish is really good. Just by processing it in this way, there is almost no odor.
After the fish was processed, the other ingredient, clear tofu, had already been sliced and prepared. Zhao Youqian cut some green onions, ginger, pepper rings, and perilla leaves, and was ready to start cooking.
This time, he had no intention of holding back. Zhao Youqian also wanted to see if he could make special-level dishes here. He made it carefully and wholeheartedly, but his movements seemed to become more and more fluid, full of the charm of the world.
This is obviously that Zhao Youqian has fully used the basic ritual in every move.
Heat up the wok, add vegetable oil to the wok. When the wok starts to smoke slightly, pour out the oil from the wok, add cold oil and sprinkle some salt, then put a dozen yellow catfish into the wok and lightly oil it. fry.
This step can seal in the gravy of the fish and fry the skin to release the aroma. When it is stewed, the colloid and flavor can better penetrate into the soup, and the fried fish will not fall apart so easily.
After frying for two or three minutes, Zhao Youqian held the iron pot in his hand and shook it slightly. He felt that the fish could move freely in the pot, and he knew it was time to turn the pot. He turned his wrist.
The fish meat that has been fried to yellow on one side has been exposed. At this time, while the other side of the fish meat is still being fried in the oil pan, Zhao Youqian has placed the scallions and ginger slices on the edge of the pan, allowing the oil to slightly melt them. The spices are fried to bring out the fragrance.
When the fish on the second side could be transferred by shaking, Zhao Youqian put in a large bowl of boiling water.
"Crash!"
When the boiling water was put into the pot, coupled with the high temperature of the frying, a circle of flames suddenly ignited around the edge of the pot. Fortunately, the oil-water reaction was quickly suppressed, and only the soup was still boiling over the high fire, exuding a thick white color. , which means that the deliciousness of the fish and the gelatinous oil have begun to slowly penetrate into the soup.
At this time, if it is a general roasted fish with tofu, cooking wine or white wine can be used to enhance the flavor, but the dish of 'Yellow Robe Worshiping the King' is different.
It uses rice wine, which is a sweet wine that is not as sweet as fermentation!
After taking a spoonful of the home-brewed wine from Longhushan Taoist priests, the faint aroma of rice and wine immediately emanates from the soup pot.
Then put the super clear tofu in, just like adding the last flavor of Daigo, a rich fragrance of soy products spread out. Even from a distance, Feng Baobao in the hall could smell the aroma wafting in the wind.
Zhao Youqian, who was in the kitchen, smelled the smell, his eyes lit up and he smiled with satisfaction.
"It seems that this kind of tofu is suitable for stewing!"
After muttering to himself, Zhao Youqian adjusted the heat to a low fire. The fish soup would take a long time to become flavorful, so there was no need to worry about the dish at this time.
‘A thousand rolls of tofu, a thousand rolls of fish’.
It is said that the more the fish and tofu are cooked, the more flavorful they will be. Zhao Youqian naturally understands this truth. When the dish is ready, he can just put the seasonings in the pot.
Next he will start processing the ingredients for the remaining two dishes.
Especially the Sichuan tofu dish. If it weren't for the Luotian Dajiao, Longhushan's kitchen would not have such ingredients.
You must know that under normal circumstances, no one in Longhu Mountain eats this kind of food.
Moreover, this ingredient is not only quite troublesome to handle, but also has the meaning of dark cuisine.
If he hadn't noticed the smooth and tender texture of this legendary tofu, Zhao Youqian wouldn't have thought of this dish.
I saw Zhao Youqian open the faucet in the kitchen, turn on the water slowly, then take out a few toothpicks, and finally bring over the troublesome ingredients.
A large pot of white flowers, with traces of blood clots, is pig brain flowers, which can be called a dark cuisine ingredient!
When it comes to offal cuisine, Yaozhou is definitely one of the best in the gourmet world, and for experts in offal cuisine, Sichuan Province is definitely the best in the Yaozhou cuisine system.
From hot pot to Maoxuewang, then Maocai and Malatang, it can be said that the development of some Sichuan cuisines is inseparable from the cooking of offal.
Among them, various brain tricks are also a specialty in Sichuan cuisine.
Zhao Youqian learned a lot of dishes when he was in Yaozhou, but the dishes from Sichuan and Hunan systems were his favorite and practiced the most. Naturally, he was no stranger to ingredients such as pig brains.
However, it is rare here in Longhu Mountain. If Luo Tian Dajiao hadn't prepared sacrifices and arranged for the contestants to eat, and bought a lot of whole pigs, he wouldn't have been able to get such fresh brains.
Pig brains look quite scary with their ravines, but they taste mellow and dense, as if you are eating bone marrow.
However, if it is not handled properly, it will not only cause a fishy smell, but also spoil this excellent food.
So first, soak it in water to remove most of the remaining blood tissue fluid, and then use a toothpick to carefully remove the blood-streaked film on its outer layer.
In fact, generally speaking, many places do not remove this film in order to make the whole shape look good after making it. However, what Zhao You pursues when making this dish is that it is impossible to distinguish tofu from brains, so removing this film will make the dish bigger. The key is to minimize the fishy smell of brain flakes.
Taking care of this mess is really a delicate job. Even with Zhao Youqian's hands, feet and eyesight, it took almost ten minutes to complete it.
Don't take it lightly at this step. Not only continue to soak it in water, but also add some white wine in it to remove the odor from the brain.
After doing this, the processing is basically completed.
The next step is for Zhao Yougan to cut it with onions, ginger and garlic, cut some hind leg meat, red and green peppers, garlic leaves, and make final preparations for the remaining two dishes.
Just when Zhao Yougan had finished all the cutting and matching work, the rich and mellow flavor of the fish soup had gradually taken over the entire kitchen. There was a faint yellow oil floating on the top of the fish soup that had been simmered for more than ten minutes, as if it was a golden layer. The liquid is generally used to illuminate the entire kitchen.
"about there!"
Zhao Youqian looked at the color of the soup for a while, then tasted the fish soup a little, then sprinkled in a handful of chili rings, minced perilla and white pepper. The yellow robe to worship the king was completed, and at this moment !
The dazzling golden light broke away from the shackles of the pot and illuminated the kitchen!
Heavy footsteps and simultaneous exclamations also reached his ears...