Food circle plug-in emperor

Chapter 449 The taste in memory
Fu Yu was about to go to the stove, so Zhang Jinyu hurried over to prepare the dishes with the order list.

Aohua is actually mandarin fish, but Bei'an is used to calling the mandarin fish grown in the cold water of the river Aohua.

Lengshui Aohua is big, some can weigh more than [-] jins, with few thorns, white meat, garlic clove-shaped meat, delicious taste, and it is a high-quality fish among Sanjiang fish.

The Aohua on Qianlima's side has been trapped in the water for more than a week, but it is barely alive, but it seems that it is about to die.

Fu Yu purposely deep-fried for a while, and increased the ratio when adjusting the sauce.

When tasted in this way, the taste will be crispy, and the rich sauce taste can better neutralize the fishy smell of the fish itself.

When the squirrel's Aohua comes out of the pot, the fresh shrimp and celery balls are also steamed.

The two dishes were taken away by the waiter one after the other.

Fu Yu quickly fried the fried bird shell and three fresh sea sausage.

When I started cooking the squid stewed potatoes, the special fish head soup in the pot also had a milky white color.

Hulu fish is also called seven-grained float, and Fu Yu's family used to eat this dish often.

It’s just that the home-cooked dish is actually called seven-grain floater stewed potatoes, while the recipe of Maxima is more popular, called sturgeon fish stewed potatoes.

The flesh of the sturgeon is pliable and the bones are all brittle, so all of them are edible.

It is also very simple to cook.

Peel and dice the potatoes and fry until golden.

Cut the beluga fish into pieces, the size of a matchbox, and fry until golden on both sides.

However, because the sturgeon is rich in collagen, even if the water is dried before frying, the oil will still collapse during the frying process.

Zhang Jinyu came over to pass the plate, and as soon as he stretched out his hand, he was splashed by the hot oil, and he cried out in pain, and almost threw the plate in his hand.

As a result, he turned his head inadvertently, and found that Fu Yu was holding the spatula motionlessly, with the posture of an iron shirt covered with a gold bell.

What the hell!

Is it possible that if the cooking skills reach a certain level, the hot oil will not invade?

Zhang Jinyu was almost amused by the weird thoughts that flashed through his mind.

When cooking, the hot oil in the pan is often encountered.

It's not that Fu Yu is really rough-skinned and thick-skinned, so he's not afraid of being scalded.

Instead, when he was doing this type of operation, he would put down the sleeves of the chef's uniform in advance and firmly protect his wrists.

The non-stick chef's clothing is similar to the effect of body armor, it is the nemesis of boiling oil!
So completely unaware of all this, Fu Yu took out the fried fish.

Pour an appropriate amount of oil into the pan.

Stir fry the ginger, onion, and garlic.

Pour in white wine, light soy sauce, sugar, and stir well with the fried fish pieces.

The potatoes for stewed fish are not cut, but broken. When you break them with a knife, the surface area of ​​the broken surface increases, and more seasonings are attached, which makes it more delicious to eat.

Cover the pot and wait for the juice to dry up before you can take it out of the pot.

Fu Yu handed over the work of watching the pot to Zhang Jinyu, while he started cooking Laba Garlic and Roasted Chongchong himself.

When eating fish in Bei'an, there is a formula: the head of the carp and the tail of the catfish, the belly of the crucian carp and the mouth of the insect.

It means that the head of carp is the freshest, the stomach of crucian carp is the fattest, the tail of catfish is the most fragrant, and the mouth of insect fish is rich in gelatin, which is particularly plump.

And this dish of Chollima fully utilizes the characteristics of Chongchongyu.

In a whole dish, the mouths of fifteen insect fish will be used.

Pure fish mouth cooking dishes, not just insect fish cooking like other places.

When he first heard about the recipe of this dish, Fu Yu couldn't help joking with Zhao Meng: "Our boss is really rich and powerful!"

Zhao Meng also said with a smile at the time: "The rich and powerful are not the boss, but the customers who taste this dish."

After all, the price of this dish is enough to order several other dishes.

It was just a pleasure to listen to.

Fu Yu never thought of learning how to cook this dish from Zhao Meng.

The main thing is that it is all year round, and it is not likely that any customer will order this dish.

The Chongchongyu in the store is made into other dishes and served on the table every time, and the sale is not delayed.

When cooking, Fu Yu completely referred to the cooking method in the classic old taste recipe.

Add oil to the hot pan of fish lips, fry slowly over low heat after the oil is hot, remove and set aside.

Set up a new pot, pour oil and sauté shallot and ginger slices, add appropriate amount of dark soy sauce and Laba garlic.

Add water and put in the fried fish lips.

Flip the fish lips and add rice cakes.

Remove the fish lips and ingredients and place on a plate.

Bring the soup to a thick state over high heat, then turn off the heat.

After placing the plate, pour the soup on the fish lips.

The unique fresh fragrance of Chongchongyu is perfectly blended with Laba garlic, and the taste smells particularly strong and attractive.

All dishes are served on the table.

Only then did Fu Yu turn off the fish head soup and put it into a large porcelain bowl.

The fish soup is milky white, and the head of the fish looks complete, but actually it breaks when you touch it. All the essence of the fish brain is stewed into the thick soup, and one sip can make your jaw drop.

Seeing the fish head soup being taken away, Fu Yu breathed a sigh of relief.

It can be regarded as a rest.

303 boxes.

When Li's father came back from the bathroom, he saw his son Li Yan looking impatient, while Lu Yuning who was with him whispered persuasion.

Father Li frowned: "Who are you showing him with a dead face? Xiao Lu, don't worry about him!"

In front of his friends, Li Yan was scolded by his father, but he didn't make a sound to refute, just lowered his head and fiddled with the phone.

Lu Jining hurriedly smoothed things over: "Uncle Li, he was a little motion sick just now, and he will be fine after a while."

Father Li snorted coldly, and didn't deliberately expose the obvious nonsense.

The back kitchen at Maxima's side served the food very quickly, and one after another the dishes were brought to the table.

In order to ease the atmosphere, Lu Jinning glanced at the father and son who were in a stalemate, and thought to himself what a crime he did, that he had to sit at the same table for dinner with them.

But his mouth was cheerful and Zhang Luo said: "Uncle Li, this dish looks good! They are all their specialties, right?"

Father Li looked slightly calm, and greeted: "Well, they are all very special dishes, and the taste of their home is very authentic. You can't eat such authentic cooking skills in other places."

Lu Jining said purely out of flattery, "Then I have to try it out."

As he said that, he took the initiative to pass the chopsticks to Li Yan, and after waiting for Father Li to pick up the dishes, he stretched out the chopsticks and picked up the nearest dish in front of him.

It looked like fish.

Lu Jining carefully looked at the food that was brought back, and couldn't help but look carefully at the dish in front of him.

but
Why is this fish stewed with potatoes?

Father Li has already tasted the squirrel aohua with chopsticks. The fried fish is crispy on the outside and tender on the inside, with a strong taste.

Still the taste in memory.

Jiangyu tastes better than fish raised in ponds, and it tastes better!
After eating delicious food, Father Li's face became more and more relaxed.

Lu Jining looked at the fish on the chopsticks, and put it into his mouth with some curiosity.

Suddenly his eyes lit up.

it is tasty!
What kind of dish is this?
Can fish meat still have such a taste?
I have never eaten it!
(End of this chapter)