I have a restaurant in Dong Ying

Chapter 1254 The Fish's Final Blow

All the cooks present are cooks with extremely advanced cooking experience. Zhao Fuyu's cooking techniques and directions are not complicated.

Even many people can see what the finished product will look like.

That's why they were extremely shocked, because in their minds, they didn't consider that Zhao Fuyu would actually present such a big dish as pork knuckle in such a way, which is also a meat dish that must exist in the banquet.

It can be said that the appearance of this dish made everyone present unexpected.

However, there is still the problem, can dried plum vegetables enter the pork knuckle to form a taste only by thickening the layer of gravy?

At least for the time being, many people who were present were still somewhat skeptical, and the cooks who were observing the cooking discussion from the outside were even more skeptical, because logically speaking, it was impossible for Zhao Fuyu to make such a fatal mistake.

So there's definitely something they've overlooked, but exactly what.

At this point, many culinary kings who are in the fire at night are also frowning at this time, they haven't solved the ultimate mystery of one cooking so quickly.

However, some keen people have already looked at the casserole where the elbow was made, because if there is really something there, it will only be in the casserole!

With that strong sense of contrast, it seems that from a visual point of view, Zhongsheng Pavilion's first game has already won the victory.

In order to enhance this deliciousness, fresh fish is a must. In addition, some people will add ham, bamboo shoots, etc. to add natural delicious taste and mix with fish.

Even when I was cooking elbows and ducks, I didn't pay attention to the sea bass. I was afraid that if I was distracted, it would cause deviations in heat and taste.

Bass has many benefits, but it is not without problems. One is that although the fish meat has a touch of sweetness, it is actually not delicious enough, and it is even inferior to good grass carp in cultured waters.

It can be said that such a simple sea bass dish is actually the most test of fire and eyesight.

This step is actually necessary. If the original cell structure of the perch is not destroyed, then nothing will be absorbed when it enters the perch soup.

In fact, after the meat dishes were finished, all he had left was the last sea bass and dessert.

However, if the perch is fished out in advance, and the delicious taste of the same origin absorbed by the perch itself is lacking, it can be regarded as a waste of effort.

Of course, due to innovations in chilled fresh technology and long-distance transportation technology, many places have replaced turbot with a similar taste and fewer fish bones, and there are also more expensive Dongxingban, but this has nothing to do with ordinary people.

Ignoring the thoughts of outsiders, Zhao Fuyu, who had gradually become a little excited, was already full of the recipes for this banquet.

The sea bass that has been marinated in advance does not add any salt, and only the sauce made with onion and ginger cooking wine is used to remove the fishy smell.

If the sea bass that absorbs the essence of the sea bass soup has just absorbed all the flavors in the soup, but has missed the time point when it can continue to be steamed, it will be a waste of all previous efforts.

It can be said that everyone's talent, especially the cognition sensitivity to cooking, is undoubtedly manifested in this short period of time.

Of course, sea bass is a little more expensive, and it is impossible to eat it every day. It may be once a week or once a week, but the problem is not particularly big.

Only when it is missing will it need to be replenished, otherwise it is already full of water, where will it absorb things?

Zhao Fuyu, who finished cooking his banquet dishes one after another, didn't have the idea of ​​waiting for his opponent, and at the same time as the cooking was finished, all the dishes were delivered to the table one by one.

He cooks the whole fish using a sea bass broth boiled from multiple sea bass as the hot water for steaming the sea bass.

In fact, for most ordinary people, sea bass and black fish (wealthy fish) can be regarded as freshwater fish species that can supplement protein and taste extremely high-quality, and the price is acceptable to everyone. .

In fact, he has already prepared desserts in a hurry, and the rest is nothing more than displaying, so there is no need to worry too much.

It was not until now that the two main courses were completed one after another, and there was a means of keeping it warm, that he concentrated on putting the sea bass on the cooking table.

At this time, after Zhao Fuyu wiped the surface of the perch clean, and even wiped off the little mucus that would bring a fishy smell with warm water, he gently sprinkled the salt on the surface of the perch.

On the contrary, it really takes a little effort and time for the perch.

There are many prerequisites for this method, the most critical of which is to cook the sea bass in the fish soup until it is half-cooked. How long does it take to steam the sea bass that has absorbed the essence of other sea bass?

To achieve this effect, his sea bass is not just steamed, or not quite!

Of course, if there is no entrance to the dishes, there is no way to tell the real winner, but at least on the side of the first dish, many heavenly kings in Zhongsheng Pavilion still think that they have at least won a lot.

Seeing that the other party has finished their cooking, the heavenly kings at the Zhongsheng Pavilion are of course not to be outdone, and they all appear on the stage one by one, especially when comparing Feiyun Qiao Jinque and Zhao Fuyu's preserved egg tofu.

Therefore, at weddings and funerals, if ordinary people cannot choose sea fish, they will choose sea bass as the fish dish in their banquet dishes.

The most important thing is that compared with black fish, sea bass has fewer fish bones, and the fish meat has a light and sweet taste, and there is very little fishy smell.

So for Zhao Fuyu, such a dish also needs real fine control.

Instead, boil it first, then steam it!

Just these few points are already surpassed by many freshwater fish species.

Because after the fish is put into the pot, the degree of heat can only depend on resonance and eyesight.

But Zhao Fuyu's method is different from these. The onion and ginger cooking wine is crushed and spread on the sea bass to remove the fishy smell and freshen it. This is the first step, and the second step is actually very simple.

In addition to a little salt, he also patted a thin layer on the inside and outside of the sea bass, only a little bit of almost invisible starch, because the starch was quickly penetrated by the water released from the surface of the sea bass .

The existence of this bit of starch is also the key to protecting the deliciousness of the sea bass meat. There is a big difference between whether there is or is not, and the taste will be more tender and smooth.

It can be said that almost everything is ready at this step.

Without any hesitation, Zhao Fuyu put this sea bass into the slightly yellowish-white sea bass soup. The fish soup kept boiling on a low fire, but Zhao Fuyu opened the sea bass with a knife. Stretch out quickly.

At this time, Zhao Fuyu put the lid on, and evacuated the fish soup directly from the fire. The water vapor in a steamer on the other side was rushing, and there was an empty plate waiting for the ingredients to enter.
(End of this chapter)