Chapter nine hundred and eighty fourth casual side dishes
If it were ordinary crucian carp, Lin Chou would choose to dip fresh pepper leaves and pepper leaves into cooking wine to give them a horse-killing chicken that penetrates deep into the bone marrow and maybe even into the soul.
Forget about the red lines, they already have enough capital to proudly miss this all-round three-dimensional sword.
Hey, do you think it is a good thing to dodge Lin's great sword?
As the saying goes, there is no shop like this after passing this village.
"Get off the pot~"
Of course, what was served was not a pot of boiling sour fish sauce, but a pot of oil.
Lin Chou took the fishy thread of the red-threaded crucian carp and made three cuts on the side to remove the black membrane in the water and belly, but not a single scale was removed. He was waiting for them to enter the oil pan.
Without extra seasoning, the already bland crucian carp stew will definitely appear bland.
Therefore, one is to increase the natural consistency of the soup, and the other is that crucian carp itself is spiny. Although most of them are soft spines, God knows if this little girl has the ability to spit out the spines. Even if it is not fried thoroughly in the oil pan, the spines will be there.
Become a little softer.
The oil temperature is 100% hot, and the whole pot will boil as soon as the fish is put into the oil.
Fish scales are a good thing. There is enough water in the gaps between the scales and under the scales to prevent the fish meat from burning easily.
After being put into the pot, the scales quickly exploded in the high-temperature hot oil, straightened and curled rapidly, and the surface became brown and small bubbles bulged.
After frying for 25 seconds, the water on the surface will have dried up. At this time, pick up the fish and cool it with oil.
When the oil temperature reaches 60%, put a pile of prepared fresh shallots with roots into the pot and fry them softly.
Warmly fry the shallots until the water dries up and the surface becomes wrinkled and crispy. Pick up the shallots, discard the excess, pick two that are pleasing to the eye and throw them into the pot of sour fish sauce to soak.
When the oil in which the fish and shallots were fried is almost cool, pass it through gauze to filter out the residue. There is no need to replace the oil in the pot. Heat it up again and fry the crucian carp again at 60% oil temperature.
When frying fish, you don’t have to worry that frying will make the fish old, because the fish still needs to be stewed, and the “acidity” in the sour papaya and fish sauce will return the fish to its original tenderness.
In the first frying, the fish scales and skin were fried; in the second frying, the fish bones were fried.
Fish scales contain a lot of lecithin. After two deep-frying operations, the thickness of the fish scales increases by at least two or three times. Afterwards, long-term stewing will make the fish scales soft and tough, and the texture is similar to chewing the edges of the leaves above the roots of raw kelp.
Put the fried fish into the pot together with half of the sour papaya slices, add plenty of water to cover the fish body, and sprinkle with roasted pepper.
Lin Chou's father said that before the catastrophe, there was a small village near Erhai Lake that dedicated one day every year to making this kind of "roasted pepper".
"Shao" is a sound, not a word. Lin Chou's father couldn't tell which word it was.
The so-called roasted peppers are made by mixing local wild peppers, small colored peppers, white peppers or red peppers after drying them in the shade. Choose the days when the sunshine is the brightest and strongest, and pile these peppers on the black stone slab and put them under the sun.
Exposure.
The temperature of the black slate is very high after absorbing the blazing sunlight. The hot slate and sunlight acting on the peppers at the same time will produce a very shallow burn mark similar to that of charcoal roasted peppers.
After being processed like this for several days, the pepper will gradually turn black in color and become as crispy as a biscuit.
The next process is rather strange. The locals will pile these peppers in a cool room to store them before they regain moisture. Some peppers will grow some mold after they regain moisture. This type of mold may be due to climate reasons or other reasons. Most of them are
Harmless to the body.
Mix mold-infested peppers and mold-free peppers in a ratio of one to one, spray some bamboo leaf wine and bamboo tube wine, then grind the peppers into mud on the black slate where the peppers are dried using the same material as the black slate, and burn the peppers.
Even if it is finished.
The prepared roasted pepper is in the form of sauce, which looks exactly like wheat sauce, darker and rougher.
Of course, to be honest, its appearance is bad enough. In fact, it looks more like black slate and mud for drying chili peppers.
Hot pepper has its own unique flavor. In addition to spiciness and fermentation, it also has the taste of natural rock salt and minerals.
In Lin Chou's opinion, this way of cooking peppers is actually very close to the Mexican style before the catastrophe. Of course, if you add various nuts, it will be the same. As for whether the cooking method really follows the peppers from there.
There is no way to know what was passed on.
Lin Chou had tried to make this kind of roasted pepper more than once before, but due to the lack of hardware facilities such as the sun in the Cataclysm Era, the effect was always worrying. It was not until Yanhui Mountain had the simulation effects of the dog beeping system and the hot air box that it became possible.
Barely successful.
Just a little bit of chili pepper will make the whole pot of fish soup red to black. Sprinkle a handful of simple dried red chili powder and simmer over low heat. About a minute before taking it out of the pot, add the remaining half of the sour papaya.
Add the slices to boil and sprinkle with minced wild onions.
Speaking of which, this pot of sour papaya, roasted pepper and fish stew is actually very suitable as the base of a fish hot pot. If you add some water celery, celery and fish fillets, it will be full of sour and spicy flavor and taste great.
Thinking so, Lin Chou also prepared some water celery and cattail for it, but still had to make the rice porridge as promised.
When washing the rice, add some oil and rub the rice grains to make them bloom more easily. Cooking the rice in chicken soup will make the porridge thick and moist.
It takes less than thirty minutes to simmer over high heat, and the water in a pot of porridge is already mature, making it much faster than ordinary porridge.
Shrimp cracker soup is even simpler. The combination of tapioca flour and sweet potato flour is used to roll out the shrimp crackers, which is bright and transparent and full of texture.
"Come here~"
When people outside saw Lin Chou serving three large pots, they felt a little dizzy.
Wu Ke's lips twitched, thinking that this was too easy to deal with.
"Three...three hot pots..."
Lin Chou gouged out Wu Ke and said,
"When did you become deaf? It's obviously two hotpots!"
Indeed, there is no charcoal stove under the big pot of shrimp cracker soup.
Lin Chou placed three large pots on the table in front of the little girl with braided horns, pointed at the side dishes and said,
"This is water celery, this is crispy pork slices, this is cattail, and this, this is..."
The braided man was already intoxicated by the fragrance, and pointed at the three big pots with a confused look on his face.
"How do you want to eat this..."
Lin Chou called a few people to sit over and said,
"Eat it with a rinse. The fish in the sour papaya fish stew must be eaten first. After eating the fish, you can rinse some green vegetables. These fish fillets need to be rinsed into the porridge - I recommend putting the fish fillets in a bowl and then adding them to the porridge.
Put the porridge in the bowl, pour the hot porridge water, stir the fish fillets and they will be cooked."
The fish fillets Lin Chou cut were less than two millimeters thick, and only high-quality crispy fish can withstand the test of such thickness.
If it had been an ordinary catfish, after rinsing the two millimeters of fish fillet, you would never be able to find it again, it would have been broken into pieces. (To be continued)