Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 344 Brother Qiang's Death Charge Confession!The cumbersome silver fish soup is delicious! 【Ask monthly ticket】

in the kitchen.

Lin Xu carefully untied the rice tied to the fish.

When it was sealed before, the umami taste was faint and not very obvious.

When it is untied at this time, the taste has become much stronger, not only the umami taste of fish, but also the sour taste of fermented ingredients and the smell of wine.

Coupled with a light fishy smell, people can smell it and lift their spirits.

This...couldn't be the reason why the ancients used it to make hangover soup?

After removing the straw, Lin Xu put the fish into the basin and began to clean up the sticky glutinous rice on the surface.

Although the temperature is not high recently, the glutinous rice is still fermented. Compared with the freshly steamed glutinous rice, the glutinous rice has a wine and sour taste, and is more viscous and humid.

Carefully pull off the glutinous rice, revealing the body of the fish.

The umami and fishy taste became more intense, and the sour and alcoholic taste decreased a little, but not without it.

The whole fish looks the same as the freshly killed carp, except that the meat seems to have shrunk a little, and it is no longer elastic, and the fish body is soft, not as straight as the freshly killed carp.

Lin Xu checked it again, and felt that it was caused by the reduction of water in the fish.

When marinating, a layer of table salt was applied on the surface of the fish body. Table salt has a strong dehydration effect, and the water in the fish meat should be killed in this way.

After removing the glutinous rice on the surface of the fish body, Lin Xu pulled out the glutinous rice stuffed in the fish belly.

The ancient people ate bream, either raw or roasted.

Lin Xu didn't dare to eat it raw, he couldn't get over the hurdle in his heart, but he could try roasting it.

He cut off the second half of the fish with its tail, put some flower knives on the surface of the fish skin, sprayed some high-grade white wine, and then sent it to the oven for roasting.

"Hey, this fish is white enough."

Zhu Yong, who just went to work, looked around at the remaining fish body that Lin Xu had cut. The fish meat at the cut did not appear the sauce and yellow color that are unique to marinating, but appeared white.

Lin Xu looked at it twice, and then he understood the reason for the name Yinsi.

The color is so white that it is indeed similar to silver wire after being cut into filaments.

For the ancient people who used a bunch of colorful words to praise everything, calling fish silk with silver thread is quite realistic, without exaggeration.

It didn't take long for the fish tail in the oven to be golden on the surface.

When the oven was opened, a delicious fresh fragrance wafted out from inside.

This smell is very special, similar to the smell of grilled fish fillets before, but the aroma is stronger, and it is also mixed with some alcohol and other smells.

All in all, it smells good.

Tear off a piece of fish with his hands and put it into his mouth. Lin Xu first tasted a salty taste, followed by the delicious taste of the fish.

Unlike fresh grilled fish, the taste of this marinated fish will become slightly stronger after grilling.

Coupled with the salty aroma of fish, Lin Xu thinks this stuff is very suitable for drinking.

It can be eaten after roasting in this way, and it can be eaten with wine and rice. It tastes salty and fragrant, and you can eat a meal with a small piece... This is probably the reason why the down-and-out literati in the Ming Dynasty liked to eat bream.

Cheap, long-lasting, and cost-effective... There is no reason not to choose this kind of food.

Since the gathering at noon today is related to bream, let’s roast some fish bream cubes over charcoal fire at noon, and let the professors and scholars taste the daily food of the literati in the Ming Dynasty.

After eating two pieces, Lin Xu felt that the salty taste was getting heavier, so he didn't eat any more.

However, Zhu Yong and Wei Gan who came to work ate with gusto.

The two tore the meat from the tail of the fish into strips, and rolled them with oil cakes to eat. The salty and fragrant fish meat went well with the soft oil cakes.

When they came outside, several elderly people had already finished eating and left. Before leaving, everyone scanned the payment code posted on the table to pay for breakfast.

Shen Baobao took a big mouthful of vegetable and lean meat porridge with the bowl in his hand, picked up his phone and sent a voice message to Chen Yan:

"Yanbao, Yanbao, there is a literati gathering in the store at noon today. It seems that you want to taste the silver fish soup made by Xubao. You can come over and get acquainted. When the company needs cultural people to support the scene in the future, you won't be alone. None can be found."

Shen Baobao is a minority shareholder of Joy Media. Although he has never been in charge of anything, it is right to participate more in such familiar occasions.

Moreover, Chen Yan claimed that his family had the highest education.

Then today, find a place where there are a lot of highly educated people to make her sober.

Chen Yan didn't seem to wake up yet, and it took a while to reply a sleepy voice:
"Okay, I happen to have a meal at noon."

Listening to Chen Yan's lazy voice, Shen Baobao put a piece of pickled radish into his mouth, chewed it twice, and pressed the voice send button to reply:

"You haven't woken up yet, so go back to sleep, I'll continue eating breakfast."

breakfast?

Chen Yan, who was curled up under the blanket and didn't want to move, was immediately attracted by these two words.

She sat up and began to dress, intending to go to the shop for breakfast.

On the other side, Dou Wenjing led the company's cameraman and drove to the door of the store, ready to start filming the practice of ginger slices and continue to warm up this snack.

nine in the morning.

In an office building in Xierqi.

Li Qiang, carrying a can of ginger candy, punched his card and walked into the company.

Last night he tasted a few slices of ginger candy from the proprietress, and thought it was suitable for eating in the office, so he took it with him when he went out this morning.

When I came to the office area of ​​the technical department, I found that Qi Panpan had arrived and was standing at the entrance of the office area, looking at me coldly.

Obviously, this is another attempt to find fault.

Seeing her cold expression, Li Qiang's heart skipped a beat.

I am going to try the method of Yueli Cantonese Education.

Well, hurry up and confess before this cold-faced female boss speaks, so as not to listen to her nagging.

Thinking of this, he took a few steps quickly.

When Qi Panpan was about to speak, he said:

"Manager Qi, there is a sentence that has been hidden in my heart for a long time, and I want to say it today."

Qi Panpan, who was about to reprimand Li Qiang, was full of question marks.

what's the situation?
This guy is usually like a quail, shrinking his neck when he talks, why does he look like a different person today?

She asked coldly:
"What? Just say it."

When he walked in front of Qi Panpan, Li Qiang was somewhat timid.

The main reason was that the female boss's aura was too strong, which made him a little bit speechless.

But at this time, he was already on the verge of breaking out, and having had enough of the nagging and accusations during this period of time, he held the jar of ginger candy in both hands to embolden himself, and opened his mouth and said:

"Manager Qi, I like you. From the first day you came to our company, I have been obsessed with you."

Colleagues who were secretly eating buns inside: "!!!!!!!!!"

I'm going, what's the situation?
Brother Qiang, has he been abused by Manager Qi?
Colleagues in the office next door: "!!!!!!!!!"

Wow, are the second in command and the first in command of the technical department playing so much?
The party involved, Qi Panpan, was even more confused by Li Qiang's actions. He never expected that this dog would say such a thing.

She looked around and found that the colleagues around her were all watching the excitement, so she couldn't help but lifted her high heels and stepped on Li Qiang's feet:
"are you crazy!!!!"

After speaking, he snatched the jar from Li Qiang's hand and went to his office.

Li Qiang:? ? ? ? ? ?

If you scold, you can scold, if you step on it, you can step on it, why are you robbing me of snacks?
That's not for you!
He wanted to come back, but at this time the colleagues in the technical department had already started booing, and Li Qiang's roommates were so excited that they stepped on the chairs, applauded and whistled.

For boring programmers, this scene is simply too exciting.

Li Qiang waved to everyone:

"Work, work, don't watch the excitement."

When I got back to my seat, it was nice not to be stared at all the time.

But what happened to taking the snack away at the end?

He pressed the computer's power button, then took his mobile phone, clicked on [Linji Gourmet High-end VIP Customer Group], and sent a message in it:

"Brothers, I confessed my love just now."

The group that was originally dead and silent suddenly started up like a computer with the power button pressed.

Geng Lele: I clicked in when I saw the news, it was so fast!

Yue Liyue: Brother Qiang, you are too brave. How is the battle going?
Zeng Xiaoqi: If you confessed your love to someone right after you got to work, you won’t be slapped, right?
Dou Wenjing: Say it quickly, I'm really curious about your colleagues' reaction.

Shen Baobao: The small bench is ready, Brother Qiang, come on!

……

Everyone, you said what I said, even Uncle Shen, who usually dives, said that Xiaoqiang is a good guy. I don’t know if he is praising Li Qiang for his thick skin, or lamenting that he dared to come when he was fooled. .

Li Qiang looked around, and then sent a message in the group:

"After I confessed, she called me crazy, and then stepped on me with her high heels."

Everyone sighed when they saw the news.

Silly boy who was fooled by Yueliyue, how could the confession be successful under such circumstances?
However, Li Qiang's request yesterday was not to let the manager cause trouble. After today, it is estimated that there will be no more trouble, and this can be regarded as his wish.

When everyone was comforting not to be discouraged, Li Qiang sent another message:

"After stepping on it, they snatched the ginger candy I took... Tell me, what's going on?"

Everyone:? ? ? ? ? ?

Damn, there is such a turning point in things?

This matter immediately attracted the attention of the dog-headed military strategist Chen Yan, and she said in the group:

"It seems that things are getting more and more interesting."

Zeng Xiaoqi sent a cheering emoji:

"Rejected, but not completely rejected, this should be described with an idiom, that is—"

She originally wanted someone to answer an idiom like "the willow is dark and the flower is bright".

This also makes everyone seem to be in harmony.

As a result, Geng Lele said:
"Thieves don't leave empty space!"

Everyone: "..."

Can you stop using idioms indiscriminately? Hey!

Seeing that the group of friends could not give any constructive suggestions, Li Qiang had to study the job-hopping first.

He used his personal mailbox to send emails to several companies and headhunters, and on WeChat, he sent messages to his colleagues who asked him whether he wanted to change jobs before the festival.

After a busy work, the reply on the mailbox and WeChat came ding ding dong dong.

Li Qiang put away his thoughts and began to carefully review these replies, preparing to screen out a company that was more suitable for him. After everything was negotiated, he submitted his resignation letter.

In the shop.

After taking pictures of the ginger candy recipe, it's almost time to prepare lunch.

I just invited a table of people related to tourism yesterday, but I didn't expect to have another table of cultural people today.

The customers of Lin Kee Food are becoming more and more high-end.

Lin Xu sighed, and then took two straw-wrapped salted fish and put them on the workbench, disassembled them, removed all the cooked glutinous rice on the surface, and washed them again with clean water.

This can reduce the saltiness of the fish and also make it look better.

Then wipe off the surface moisture, remove the flesh from the fish, and remove the spines, thus obtaining four pieces of fish.

Cut two pieces of fish into slices of about half a centimeter, and then slowly roast them in a roast duck oven over a low heat, using fruit charcoal to slowly roast the fish's umami flavor.

As for the remaining two pieces, we will officially start making silver fish soup.

To make this soup, you only need to use fish meat, and the skin and the red meat that sticks to the bones and skin of the fish need to be removed.

After marinating, the flesh of the fish becomes tight, and the step of peeling the skin becomes slightly more difficult.

But with a thin slicing knife and some skill, the skin can be done.

Then remove the excess red meat, and you get two pieces of snow-white fish.

Although the fish meat still has moisture, it is much firmer than fresh fish porcelain. This texture allows the fish meat to be cut into thinner slices and thinner shreds.

"It's time to challenge the knife skills!"

Regardless of the basic knife skills for shredding and slicing, or the flower knife skills of various flower knives, Lin Xu has already reached the excellence level, and the flower knife skills leapfrogged to the perfect level in the last competition.

Such knife skills made Lin Xu very confident.

He took a kitchen knife and trimmed the fish into a standard cuboid.

Although it is a bit of a waste of ingredients, but the fish can be cut into long and short filaments, and the soup made will be more beautiful.

It didn't take long for him to make two pieces of fish into a flat cuboid [-] centimeters long, [-] centimeters wide, and [-] centimeter thick.

When done, pick up the kitchen knife and start shredding.

First cut all the fish into ten-centimeter-long fillets.

The fish fillets are very thin and almost transparent. Adjust the angle after cutting, and then cut into thin strips.

This is very similar to shredded steamed silver, but it is shredded radish and shredded fish.

After cutting it, put it in a basin and start making.

Add broth into the pot, then put all the ingredients such as the fish head, bone, bone, fish skin and so on into the pot, boil it over high heat, and boil the salty and delicious taste of the fish into the soup.

Boil for [-] minutes, and remove the dregs.

At this time, the broth in the pot is full of the salty and delicious taste of fish, and even has a little sour aroma of fermentation.

At this moment, the soup does not need any additional seasoning, the salty taste of the fish skin and other ingredients is enough.

Pour out half of the soup in the pot, and boil the remaining half again, pour in the shredded fish, heat it in the pot for a while, and then use a leak to beat it out again.

According to the experience given by the system, the soup in the pot that has been scalded with shredded fish is directly poured out.

This is also the reason why only big families made soup in ancient times, while small families roasted it and ate it directly.

What a waste to make soup.

Even from the perspective of modern people, it is a bit wasteful to pour out the soup after blanching the shredded fish.

So Lin Xu plans to order other ingredients later to make salted fish tofu soup or salted fish and vegetable soup. Use other ingredients to neutralize the salty taste in the soup. Isn't it better than dumping it?
Pour the soup in the pot into an empty pot, then pour the half of the fish broth that was poured out before into the pot again, add the blanched shredded fish, and boil over low heat.

Then add water starch to make the soup thicker.

Finally, a little bit of white pepper is added, and this so-called silver fish soup is ready.

The soup is thick and white, and the white fish shreds as thin as hair are clearly visible inside.

Such color and appearance make people unconsciously think of a classic Huaiyang dish...

"Hey, this soup looks more and more like Wensi tofu. Boss, do you think Wensi tofu evolved from this silver thread fish soup?"

Zhuang Yizhou was a little curious, and felt that this soup was very close to Wensi tofu in terms of recipe and appearance.

This question really stumped Lin Xu.

During the Ming Dynasty, Wensi tofu had already been recognized as elegant, and became the favorite of literati in Jiangsu and Zhejiang.

But at that time, the silver fish soup could not be served as a meal, so it was used as breakfast or snacks for a rich family, and it was not considered a high-end delicacy.

Lin Xu doesn't know whether the two delicacies come from the same source, but they must have learned from each other in terms of recipes.

After adding the pepper, turn off the heat and take out the pot.

Lin Xu poured the finished Yinsi bream soup into a white porcelain basin. Under the action of gravity, it formed a state of radiating from the middle to the surroundings, which looked very similar to chrysanthemums.

Carrying this soup to the upstairs, the waiter at the door of the small private room knocked on the door, then pushed the door open, and Lin Xu walked in directly:
"Everyone, the silver fish soup is here."

Upon hearing this, Professor Xu and a middle-aged man ten years younger than him hurriedly stood up, wanting to see what the soup that countless literati had praised looked like.

When he saw the shape of the daisy in the pot, the middle-aged man couldn't help admiring:
"No wonder Lu You always compares bream to tweed in his poems about bream. This appearance is really beautiful. It should be understood!"

Professor Xu stood up and said to Lin Xu:
"Xiao Lin, come, let me introduce you. This is Ren Chongmo, the current chief professor of Chinese at Peking University. Next to him is his lover, Professor Tian Qinglan of the Institute of Chinese Studies. This is..."

The literati present here today, both male and female, are all authoritative figures in the field of Chinese or literature.

Lin Xu was too busy to take care of these, so he handed it over to his aunt to entertain.

Chen Yan has a master's degree in Chinese. Her Chinese professors when she was in college were students of several of them, so the more she chatted with these old professors, the more speculative she became.

Every time Professor Xu introduced a person, Lin Xu held a wine glass filled with rice wine to toast.

Fortunately, what I drink today is scalded Hua Diao. Although the wine is full of fragrance, the alcohol content is not high.

After Lin Xu paid a round of respect, Chen Yan got up and began serving soup for everyone.

"This is the bream soup that often appears in ancient Chinese. I didn't expect to be able to drink it in my lifetime."

"Thanks to Boss Lin, the soup smells fresh before I drink it."

"As expected of the soup that countless literati have touted, its appearance is elegant."

"Who would have thought that the hair-like strands inside are actually cut from fish?"

"Boss Lin, what a skill!"

"..."

Lin Xu smiled and said:

"If you guys like to drink, please come here often."

Although these professors are plainly dressed, everyone is an authoritative figure in the circle, and a word may inadvertently bring Lin Ji a lot of business.

Chen Yan served everyone a bowl, and when it was Tian Qinglan's turn, she said with a smile:
"Professor Tian, ​​I don't know why, but I feel very kind when I see you."

Tian Qinglan smiled all over her face:
"I saw you in the same way. When you drove me away yesterday, I said who's girl. She's pretty and kind-hearted. She's so likable."

What he said made Mr. Chen smile.

Lin Xu didn't bother everyone, and said a few more polite words before leaving.

When he came to the kitchen, he was just about to add some broth to the fish soup that he had served earlier, cook it for noodles, but found that Wei Gan and the others were surrounding the pot of soup, tasting it.

"Lin Xu, you came just in time. How did you make this soup? Isn't it too fresh?"

"That's right, it's fresh and fragrant, it's simply indescribable."

"I never thought that wrapping fish with glutinous rice and straw can get such a delicious taste."

"No, I have to have another sip. After learning so many aquatic dishes from my uncle, I thought that there was no fish soup that could impress me. I didn't expect this soup to make my mouth water."

"..."

Lin Xu looked at the chefs with surprise.

I understand the truth, but don’t you think it’s very salty?
The waste soup that should be thrown away is so popular, so how delicious is the one that was just served upstairs?

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(End of this chapter)