Riding the wind of rebirth

Chapter 393 Cooking
Feng Xueshan and Yang He manipulated the scissors and cut the fish very quickly. Zhang Lu and Fang Wenyu couldn't keep up, and soon the basin in front of them was full of small fish with their heads cut off.

Zhou Zhi then started to kill the fish. The carp brought back three catfish weighing about two catties, and the big catfish weighed about seven catties. With the addition of small miscellaneous fish, it was enough for a whole fish feast.

Catfish head soup with mustard, garlic catfish, carp to make Tai'an fish, and a lot of leftover fried small miscellaneous fish to make three dishes, one deep fried, one fried green pepper, and one sweet and sour taste.

Add more radishes at home, mix a large pot of cold radish shreds, and add a stir-fried cabbage moss, which is already very rich.

Carp meat is easy to be aged. To make it delicious, it must keep water and tenderness.

The way to keep water and tenderness is to cut fish into pieces, season with pepper cooking wine, ginger and scallion water, then wrap them in egg starch liquid and fry them, and then process them after making semi-finished products.

In fact, Tai'an fish is commonly known as "Tuo Tuo fish", which itself is a home-cooked dish in southern Sichuan. However, because of the southwestern traffic arteries, the Tuo Tuo fish made with Jialing River silver carp in Tai'an Town, TN District, Yuzhou is very delicious and convenient. Just like Jiachuan White Horse Chicken Soup, it was first discovered by the drivers, and then it was spread. Finally, the dish was named after the place name and spread to all over the place. Tuotuo fish became Tai'an fish.

In fact, Zhou Zhi prefers to use carp to make Taian fish, not to mention that the fish meat is still fresh and tender, and it is a bit more chewy than silver carp meat.

The meat quality of big catfish is different from that of carp, so the preparation method is also different, only need to adjust the taste.

After the carp and catfish are processed, the taste is coded, and Zhou Zhi starts to process the crucian carp.

The soup for ten people with one silver carp head is obviously not enough, and a few fried crucian carp have to be added to make a big pot of milk soup.

In addition, there is another dish that cannot be escaped—dry roasted crucian carp. This dish is Zhou Zhi's specialty, and both family members and friends especially like it.

After the crucian carp is killed and tasted, Zhouzhi starts to adjust the starch slurry.

There are a few tips for making Taian fish. The first one is to use sweet potato starch to coat the fish pieces, and the amount of starch used should exceed the amount used to make watery meat, but it should be less than the amount used to make crispy meat.

Breading and frying the carp pieces was carried out at the same time as frying the small fish. When Zhou Zhi was dealing with the big fish, Feng Xueshan had already washed out the small fish cleaned by several people.

The next step is to fry the fish. The carp pieces are fried first, because it takes a high fire to oil the carp pieces, and the frying time should not be too long, and the fish should not be overcooked.

It only needs to be deep-fried until the outer skin is slightly yellow. This process is only to make the starch and fish fully bond to avoid boiling, not to make the fish cooked, too long time will affect the taste.

And frying small fish is like frying crispy meat. The amount of flour used is thicker than that of carp just fried, and it needs to be fried on a low fire.

After frying the carp pieces, Feng Xueshan and Zhou Zhi switched jobs. She was in charge of frying small fish, while Zhou Zhi picked up the scissors and continued to lead Fang Wenyu and Zhang Lu to fight with the small miscellaneous fish.

Fang Wenyu yelled happily when she was fishing, but now she is bent over tired and screaming, and she still has lingering fears: "I am lucky that you released all the smaller crucian carp and carp, if you want to bring them all back, you will not have to live..."

"Remember next time, take it home as soon as you enjoy it, as the saying goes..." Zhou Zhi laughed.

"Fishing is fun for a while, and killing fish tears two lines. Remember..." Fang Wenyu said that the lesson was very profound.

Zhou Zhi's movements were also nimble, and he quickly cleaned up the fish's head and gills, and then he and Yang He joined the team to remove the scales and guts of the fish.

The four of them worked for two full hours before they cleaned up all the small miscellaneous fish.

Straightening up his already sore waist, Zhou Zhi said with emotion: "If we put this back in the old days, if we bring so many fish home, we will be beaten to death."

"And why?" Zhang Lu didn't understand.

"Look over there." Zhou Zhi motioned to Zhang Lu to let him see Feng Xueshan pouring tons of oil into the oil pan: "Do you see how much flour and oil is used? In the old season, even landlords can't help playing like this... …Wash your hands and wash your hands, so that you don’t grow 'sleeves'."

Jiang Shuyi was very obedient, and when Zhou Zhi and the others finished the big job and entered the living room, she had already brought the girls to prepare the ingredients for dinner—garlic, onion, celery, etc.

No one noticed that Guan Tingting secretly reached out and retracted her hand to the plate of Wensuyuan pastries that Zhou Zhi brought back from Shudu on the table.

This girl has grown up and is becoming more and more beautiful, but along with her beauty, there is even anxiety about her appearance.

Zhou Zhi couldn't stand it anymore, so he went straight over and grabbed a piece of peach cake stuffed into Guan Tingting's hand: "Eat it if you want, and exercise more after eating. Occasionally, let's be unrestrained, in order to better restrain ourselves."

Guan Tingting narrowed her eyes with a smile: "Brother Elbow is the best, I don't care if my mother criticizes me, you have to support me!"

Zhou Zhi put the ginger, scallion and garlic into a large Shau Kei: "Save some stomach for fish, don't give it all for snacks."

"Understood! Is the small fish fried? I'll go to Duan and order it for Sister Shu Yi when it's fried."

"Hehehe..." Zhou Zhi amused Guan Tingting's excuse, but he didn't bother to expose her: "Go, there are many."

The next step is to make a big dish, and both pots are adjusting the juice.

Heat the bottom of the pot and keep the oil. The key to cooking Taian fish is to put in some butter, then pour in the pickled ginger and sansho pepper and stir-fry. Star anise, a tablespoon of chicken bouillon, and a spoonful of salt are all fried until fragrant, and finally soy sauce, cooking wine and a little sugar are added.

At this time, the smell in the kitchen will be very pungent and strong.

A pot on the other side is also being processed, but there is less butter and spices, and more garlic, pickled peppers, and sour cowpea.

Then the two pots began to simmer the soup, add more water to the pot, after boiling, put the fried carp pieces in one pot, and simmer slowly on a low heat.

Slide another pot into the catfish pieces, and also change to a low heat.

Cook in this way for 8 or 3 minutes, then open the pot, add new garlic pieces to the side of Taian fish, put them in the pot, and cook for another [-]-[-] minutes.

Putting garlic at this time is to make the garlic look more energetic, and it just cooks out the aroma of garlic.Turn off the heat, put a large spoonful of vinegar, mainly to get rid of greasy.

Add scallions and celery to the catfish, and cook for two to three minutes.

The next step is to adjust the salt and taste, and put it in a pot.

This step has to be done carefully, pick up the pot and slide the cooked fish directly into the pot.

The reason for this is because the fish is so tender that the chopsticks are not big enough to pick it up, and the fish will break when you use a shovel.

Sprinkle with cilantro at the end, Taian fish and garlic catfish are ready.

A total of two large pots, two small pots and four pots were poured out. The big pots were kept for myself to eat, and the small pots were carried upstairs for family members.

After the pot was vacated, Zhou Zhi used a pot to make milk soup, boil mustard, add cabbage and tofu.

He Shiqing and Jiang Shuyi took turns to make chili fried small fish with the freshly fried small fish.

The green peppers and peppercorns used in He Shiqing's fried fish with peppers are spicy and crispy.

Jiang Shuyi's method is similar to He Shiqing's, but she uses the dried red peppers that Zhou Zhi soaked for her. In the end, Zhou Zhi takes over and cooks in a bowl of sweet and sour sauce. The fish became sweet and sour and spicy.

(End of this chapter)