Food starts with Mapo Tofu

Chapter 246 Who hasn't been rampant in Kongsang (seeking a monthly ticket)
The crispy shell brings a surprising taste, and even if the freshly fried fish is not seasoned, its own deliciousness is enough to make people aftertaste.

There are many techniques in cooking, such as steaming, boiling, simmering, stewing, boiling, grilling, rinsing, and roasting. These are the more mainstream methods. Hot, wind, salted, baked, roasted and drunk, frozen, sauced, mixed, smoked, marinated, soaked, bad and so on.

But these all belong to the largest category. For example, the ones not mentioned above that also belong to the same category can be divided into Jiaoliu and Ruanliu, and the dish of squirrel mandarin fish is Jiaoliu.

Jiaoliu has very high requirements on the oil temperature, because what it requires is to be charred on the outside and tender on the inside, and at the same time, the taste must be able to escape to the inside. Chen Nian thinks that he has done a very good job in this, at least first of all, the fish meat is not scattered. , the starch wrapped up is not desizing, and secondly, it is not fried.

The next step is to make the sauce. There are actually several ways to make the sauce. If you want to be simpler and more convenient, then use tomato sauce directly. The tomato sauce mentioned here should be strictly called tomato sauce, because it contains It has a sweet and sour taste, and the manufacturers who make tomato sauce basically already know what customers want, so the combination of sweet and sour ratio is delicious in the ordinary sense.

On the one hand, it is relatively simple and trouble-free to use for cooking, and on the other hand, the cost will be slightly lower.

But Aging did not choose this method, but chose to use tomato paste, which also uses tomatoes as the main raw material, but it is made from ripe red tomatoes that have been crushed, beaten, peeled, concentrated, canned and sterilized after young. It actually tastes like a tomato, but it is purer than the tomato bought directly from the vegetable market, then chopped and then cooked.

However, these are also some improvement plans that Chen Nian figured out. After all, in the Great Xia Dynasty, there was no such thing as tomato, and there was no cornstarch other than tomato, so what was hung at that time was egg yolk paste, and the color was mostly used. Soy sauce and sugar to make.

And this tomato only provides the acidity of the tomato, as for the others, it needs to be prepared by itself.

Take out a can and pour it into the pot. At this time, the pot has been cleaned and then add a little oil. When it is slightly hot, pour the tomato sauce directly into it.

There was a sound of chugging, and the tomato sauce poured into the pot gradually melted, and then the onion and ginger were added to stir fry. After the flavor of the tomato was further stimulated, Chen Nian added half a pot of Bai Tang, An Hongdou's eyelids twitched at the sight.

Simply seeing that so much sugar is used for cooking, it is definitely a lethal dose.

"Is it necessary to use so much sugar?" An Hongdou was puzzled.

"Yeah, the tomato sauce we put in just now has a sour taste, so it needs white sugar to neutralize it. Don't worry about using too much now. When you eat it, you will actually feel that the sour taste will be more obvious."

After the sugar was completely melted into the pot, the tomato sauce inside became more mellow, and then a small amount of salt was added to enhance the taste. It's just a drop in the bucket.

But after all, this is a sweet and sour dish, so adding these salts is enough.

And usually when making sweet and sour sauce, you must add some salt, because this can make the sugar taste sweeter and purer.

After letting the salt fully melt in the pot of ingredients, add about two taels of white vinegar to it to further enrich the flavor level of the sauce.

Then take out the onion and ginger inside. In this way, when the sauce is poured on the fish for a while, there will not be so many impurities. Finally, thicken it slightly, but it does not need to thicken too much, as long as it is slightly thickened. Just hang the spoon.

Finally, use a spoon to evenly pour these sauces on the fried squirrel mandarin fish just now, and the bright orange-red color is immediately covered.

And the body of the fish has evolved again. After putting on the orange-red dance clothes, the color is bright and the smell is strong, like a passionate and unrestrained young lady.

If this squirrel mandarin fish is compared to the young lady, Chen Nian thinks that the young lady must be arrogant, and there are three layers from the inside to the outside.

The appearance looks very bright, which is very in line with the temperament of the eldest lady, cold and arrogant, but she will bravely pursue the things she likes, and at the same time, the shell under this color forms a thin layer of protection They are also afraid that they will be hurt, but their hearts are soft. Peeling off the orange-red gauze outside and peeling off the crisp shell, there is a white and soft inside, which makes people feel a sense of conquest. To find out under the careful taste.

"It's so beautiful!" An Hongdou couldn't help sighing.

And Chen Nian looked at the other party with a smile: "Then do you want to write another song about squirrel mandarin fish?"

Only then did An Hongdou realize: "So you're waiting for me here? So that's your purpose? I finally found out! It seems that someone has made a fool of himself!"

"No, no." Chen Nian quickly denied, "But if you want to release a new song at that time, I can fully authorize the picture of this dish to you."

"You still say no?"

"Hahaha, just kidding, let's eat quickly. Fortunately, you were the first one to sign up yesterday, otherwise this opportunity would have been snatched away by others."

After taking out the dishes, there were two more bowls of rice. Neither of them ate much at night. It just so happened that this dish of squirrel mandarin fish was ready for dinner and whetted the appetite.

The two sat opposite each other at the table. Although the environment was not particularly beautiful, it was a cleaner atmosphere of a family restaurant, but at this moment a dish of squirrel mandarin fish was placed between the two of them, which made the atmosphere a little more advanced.

Looking at the beautifully colored and beautifully shaped squirrel mandarin fish in the middle, An Hongdou thought of something, and suddenly raised her head and asked, "Do you know my other identity?"

Chen Nian frowned: "Your other identity? Could it be that you... came from time travel? From the period of the Republic of China?"

An Hongdou: "??? What are you talking about? I don't understand. I'm actually Young Master Kongsang! Squirrel mandarin fish is my right-hand man!"

Chen Nian: "???"

"Then if you want to say that, I can only be BJ Roast Duck."

Now it was An Hongdou's turn to express her surprise. She wanted to play a trick, but she didn't expect Chen Nian to be able to catch it.

All of a sudden, the sense of identification with old age has increased a lot.

After laughing, Chen Nian glanced at the recipe, and the progress of the squirrel mandarin fish dish has changed again.

This dish was 90% before I started cooking, and now it is 94%.

(End of this chapter)