Food starts with Mapo Tofu

Chapter 245 The Squirrel Calls
Chen Nian is not a serious person, and he especially likes to complain and joke when he is with friends.

And if someone is willing to take the lead, that would be great. Speaking of Chen Nian, although he has been a solo mother for more than 20 years, he has never thought about finding a girlfriend, and he has in his heart the girlfriend he wants to find in the future There are also certain expectations.

First of all, it doesn't matter if you are not as good as yourself in appearance, but you must be interesting in your heart, at least if you say something, the other party can pick it up.

Secondly, it is best to have a hobby of your own, and be willing to dig deeper, just like yourself. If you like cooking, then you should study more advanced skills in cooking, and study how to cook well. It's more delicious, to enrich your knife skills, etc...

Then there is a certain degree of self-discipline and a certain degree of planning in doing things.

Usually, you can sleep in and do other things, but you can’t just do things without any direction or purpose.

The last thing is to be able to love and be clean.

As for the other vintages, it depends entirely on the eye. Speaking of which, the requirement is not very high, because the vintage itself can do this, and there are actually not too many rigid requirements in it.

So while chatting with An Hongdou, Chen Nian unknowingly became more curious about An Hongdou, but he didn't realize this.

Soon after the fish was cut up, I just picked it up and shook it. Although the fish meat that had already been clearly rooted on it still had some adhesion to each other, its shape was now fully visible.

Then put the fish aside, and start to prepare the marinade, a little water, a few slices of green onion, ginger, a little salt and an appropriate amount of cooking wine.

Then put the cut fish into it. Generally speaking, the main function of adding these things must be to remove its fishy smell. After all, the combination of cooking wine, green onion and ginger is also very obvious.

After soaking in water, this pot of cooking juice also soaked out the flavor of the seasoning itself, and the slurry water of this cooking juice also penetrated into the deep texture of the fish, constantly moisturizing, and infusing the original flavor of the slurry water In every cell of the fish.

In subtle places invisible to the naked eye, the muscles of this cut mandarin fish are experiencing comfortable convulsions, not knowing what to expect next.

But this time, there is another function for the fish, which is to absorb the bottom flavor. Although this taste cannot be tasted by the taste when the finished product is made, this is a process that must be experienced, and it is necessary to absorb the bottom flavor. On the one hand, it is not necessary to use the sense of taste to taste all the flavors of the seasoning, otherwise, it is not eating food, but analyzing at the molecular level.

This fish needs to be marinated for about 10 minutes, and in between, the fish head and tail that have just been cut are put into the pan for frying.

These will later form the head and tail of the squirrel mandarin fish.

Although these two are usually just for decoration, it is hard to guarantee that someone will eat them, so Chen Nian put them in the oil pan after coating them with cornstarch, and fried them for about 56 minutes until the fish head is completely fried. through.

However, due to the aging control of the heat and oil temperature, the fried fish head and tail appear light yellow as a whole, with a little white in them.

From just now, An Hongdou knew that what Chen Nian was going to cook was squirrel mandarin fish, and now when she saw Chen Nian fried the head and tail, she couldn't help but marvel at the magic of the chef, it was obviously a fish, but it turned out Its head and tail are really similar to those of squirrels.

"Although this dish is called squirrel mandarin fish, it is also called pine nut fish, and pine nuts are actually a product of the north, so if we want to trace the origin, there is a certain possibility that this dish was originally created in the north.

However, if there is no detailed record of this ancient thing, it is difficult to explain clearly, but among the wider spread, this dish was made by the chefs in Jiangnan when Qianlong went to Jiangnan. "Chen Nian said.

And An Hongdou nodded thoughtfully: "So this dish got its name because it looks like a squirrel?"

Chen Nian shook his head again: "Part of the reason is, and part of the reason is that when the sauce is poured, the fish will make a sound like a squirrel when it comes into contact with the fish, but I think it's a bit difficult."

An Hongdou thought about the sound of the squirrel calling in her mind: "It's quite cute."

Chen Nian couldn't help but look sideways, thinking that this girl was different. There were celebrities before who urged not to eat meat and to eat more vegetarian food, but An Hongdou obviously didn't fit in with them.

It is conceivable that some people may feel cruel when they hear me say this, but after all, I am cooking, and I am not ruining the ingredients. What is cruel?

Therefore, the more you look at An Hongdou, the more pleasing it is to your eyes.

Soon after the fish body is marinated, it will be taken out after aging, and the water on it will be sucked up with kitchen paper towels to ensure that there is no water left in the gaps. The egg liquid is poured on it, and then put into the cornstarch to start coating the flour.

Cornstarch is used because it gives a crispier fry in this dish than potato starch and sweet potato flour.

This is what Chen Nian noon figured out.

Originally, the surface of the fish body was stained with egg liquid, although some of it was filtered out when it was taken out, but the wet surface quickly adhered the cornstarch evenly to the body.

At this time, it was like wearing a layer of white gauze. Although the outside looked holy and elegant, you could still see the delicate body inside through the white gauze.

Sexy and charming.

Once you are dressed, you can start dancing.

Put a wide oil into the iron pan, make sure that the fish is fully fried when it is put into the pan, and then heat the oil.

Hold the ends of the fish head and tail with your hands, and put the cut diamond-shaped flesh into the pot. After encountering high temperature, the diamond-shaped fish meat droops under the action of gravity in an instant, and the starch wrapped around it acts as the main support. effect.

Just holding the two ends and frying in the oil pan for a while, let go of the hand to let the fish completely submerged, and then took out the second piece of fish.

The same steps ctrl-c plus ctrl-v.

Finally, when the fish comes out of the pan, the whole fish body is fried to the same color as the fish head and tail. When it is lightly tapped, the appearance is crispy. When the old man broke it off with ruthless iron hands, he threw it into his mouth and tasted it. The frying this time has been great.

The fish inside is fresh and tender, although no seasoning has been added yet, the taste is already good!

(End of this chapter)