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

Chapter 348 Super Delicious Sauerkraut Fish Recipe!Lao Yin, have you come back from collecting folk songs? 【Subscribe】

In the shooting location, Lin Xu looked at Dai Jianli who had changed into a chef uniform and asked:
"Why do you suddenly want to shoot with me? This shouldn't be too difficult for you, right?"

The stage fright of chefs in other restaurants is justified. The head chef of Diaoyutai has been on CCTV for countless times, and various interviews are like a routine.

Recording a gourmet show, isn't that a handy thing?

Dai Jianli winked and said:

"The ratings of the programs recorded with you are high. I researched the ratings of the recent programs and found that the ratings are high when you are there, and the ratings will drop when you are not there."

Lin Xu:? ? ? ? ?
So you want to overwhelm the other chefs at Diaoyutai in this regard, right?

Tsk tsk, be careful...

Even if he travels to the palace drama of the Qing Dynasty, it is estimated that he can live two more episodes.

Not long after, Zeng Xiaoqi, who was in sportswear, finished her makeup, and the recording of the show officially started.

"I am a fish with pickled cabbage, which is sour and redundant...Hello everyone, I am Xiaoqi, welcome to today's "Eating Taste of the World" program, today I will teach you a national-level gourmet dish-pickled fish!"

Outside the camera, the choreographer and director Xiaowei looked at Zeng Xiaoqi who had entered the state, with a smile on her face.

Heh heh, he kept resisting on his lips, isn't it all right now?

It's really a stubborn donkey that can't go away and is going backwards.

She has steamed the rice on top.

Since a kitchenware company sponsored a full set of kitchenware, every time a program is recorded, the program team will cook a big pot of rice, so that everyone can taste the craftsmanship of the masters.

Today's sauerkraut fish.

Not to mention Zeng Xiaoqi, everyone is gearing up and waiting to eat.

After Zeng Xiaoqi finished her opening remarks, she pointed to the side:
"The culinary masters who came to the scene today are Dai Jianli, the executive chef of Diaoyutai State Guesthouse Building [-], and Lin Xu, the founder of Linji Food."

As soon as the camera turned, Lin Xu and Dai Jianli in chef uniforms waved at the camera.

Dai Jianli introduced the origin and development of pickled fish and the various types of pickled fish today.

After the introduction, he began to introduce the ingredients to be used today.

"Today we use grass carp, which is a relatively common fish dish. We recommend that you choose about three catties of fish with grass carp, otherwise there will be too many small spines, which will easily get stuck in your throat."

After talking about grass carp, he started to introduce sauerkraut.

In this dish, sauerkraut is not only the main ingredient, but also has the function of seasoning.

Sauerkraut needs to be crisp, tender and refreshing, and it is an appetizer for dinner. In order to increase the acidity of the dish, some sour radish should be added in it, which can make the sour flavor softer.

In addition to the sour taste, pickled peppers and wild peppers are also used.

The wild pepper needs to be chopped and used when breaking the head.

The red pickled peppers need to be cut into sections, put out of the pan, and then poured with hot oil, which can increase the hot and sour taste of the dish.

When introducing here, Dai Jianli said:

"If you like spicy food, you can also replace the wild sansan pepper with yellow bell pepper, which is more spicy and more enjoyable to eat."

After introducing all the ingredients and ingredients, start to change the knife to make.

Dai Jianli turned the grass carp over and scraped it a little below the head to remove all the scales underneath, and then pointed the tip of the knife at the middle part and stabbed down, and the fish blood gushed out.

Grab the fish with both hands, drip all the blood into the pool, and then remove the scales.

"The smell of fish mainly comes from the mucus on the surface of the fish body, the black membrane in the abdominal cavity, fish teeth, and fish blood. Therefore, the fish should be bled before killing. From this position, the heart can be directly pierced. The bloodletting is more thorough and the fish meat is more tender and white. .”

Dai Jianli didn't explain in advance when he let the blood out. When the blood gushed out, he startled Zeng Xiaoqi who was standing next to him.

In the past, although fish were slaughtered and bled, they were reminded in advance.

The photographer will come over and take a close-up shot to show the location of the knife.

But now, he drained the fish blood without saying a word, and only slowly explained the essentials of bloodletting when scraping the fish scales. The sound and picture are out of sync!

Lin Xu smiled, Chef Dai doesn't like to explain cooking.

At the moment, it has been considered supernormal.

If you want to listen to the explanation, you have to be an academic Guo Weidong. Watching him cook is like a special cooking class. He not only has various cooking skills, but also has a lot of horizontal knowledge.

After a dish is finished, basically the cooking essentials of the whole flavor type have been mastered.

After removing the scales, gills and viscera, scrape the mucus on the surface of the grass carp, then use a kitchen knife to slice from the tail of the fish, sticking to the spine and slice forward until the skull splits and the whole fish becomes two pieces.

Then split the other half, and the whole fish backbone is completely removed.

First cut off the fish heads on both sides, remove the fish teeth with strong fishy smell and throw them away, then divide the fish head into two halves from the gills, and finally remove the ribs.

The whole grass carp is completely separated from the flesh.

Chop the spine of the fish into four to five centimeters long, and chop the ribs, put them together with the fish head in a basin, and rinse under the faucet.

Taking advantage of this effort, cut the fish meat into large pieces with a slanted blade.

The fish fillet should not be too thick, about three millimeters is enough, so that the messy spines inside can be cut off, so that it will not get stuck in the throat when eating.

Cut the fish fillets and put them in a basin, add two teaspoons of salt and mix them for one minute. When they are slightly viscous and gelatinous, add water to wash them.

This is to remove the fishy smell from the fish and also make the fish more tender and smooth.

After washing, dry the surface moisture with kitchen paper and start marinating.

A little salt, half a teaspoon of pepper, a spoonful of fried shallot and ginger water, and a little soft white sugar.

After putting it in, stir it with your hands in the same direction, so that the fish meat will be glued and strengthened, so that the taste will be tender and smooth, and the fishy smell of the fish meat will be completely reduced.

After all the onion and ginger water has been beaten in, beat in an egg white, grab a handful of soaked potato starch, and mix well.

Finally, pour in some cooking oil to seal the oil and protect the paste.

At this moment, the bones and fish bones have been soaked almost, take them out, add salt, wash them for a while, and control the water in the same way.

After the fish is processed, start to process the sauerkraut.

Peel the sauerkraut one by one, stack them together and cut into small pieces.

Cut the sour radish into strips, soak the ginger and shred it, soak the wild sansan pepper, chop it, and smash the garlic.

Put these ingredients together, and finally cut the red pickled peppers into small pieces, and the preparation work has come to an end.

These steps are not difficult for Lin Xu.

But he took it very seriously, because from the details of handling the ingredients, one can see the professionalism and basic skills of a chef.

"To make sauerkraut fish sauerkraut, you must blanch it, otherwise the sour taste may be good, but the salty taste is definitely too heavy. When you think the sauerkraut fish sauerkraut is not edible, it means that this dish is not up to standard. Standard sauerkraut Fish, as delicious as fish is, so sauerkraut must be delicious!"

Boiled water?

This step is a bit beyond Lin Xu's imagination.

While Dai Jianli was boiling water, he asked curiously:
"Chef Dai, what if the sour taste fades after blanching?"

Dai Jianli pointed to the white vinegar on the side:
"Add white vinegar when cooking, and use white vinegar to create a sour aroma."

Got it, learned another trick.

Not far away, Zhen Wensheng, who was watching the recording effect in front of the monitor, whispered to Geng Lishan:
"It's not like he's teaching how to cook, but it's like he's teaching how to open a shop."

Geng Lishan smiled:

"Only by teaching unreservedly like this, can Chinese food be passed on... By the way, I will ask Lin Xiaoyou to make a lost dish to open everyone's eyes. You can't always cook home-cooked dishes, but you have to properly show some high-end dishes. Otherwise, the audience would have thought we were chefs hired by a roadside shop."

Lost dishes?

Zhen Wensheng's eyes lit up immediately:
"Okay, okay, the program team cooperated throughout the whole process."

Lost dishes, if this is done, the ratings will not go up?

Dai Jianli put the cut sauerkraut in a pot under cold water, boiled it, skimmed off the foam, boiled it for more than a minute, and then took it out.

The characteristic fermented smell of sauerkraut wafts through the house as it cooks.

The water in the pot also changed color.

Just from the visual point of view, blanching is still very necessary. This is the sauerkraut pickled by Dai Jianli himself. If it is bought from outside, the water will probably be even dirtier.

Take out the sauerkraut to control the water, Dai Jianli cleaned the wok again, and then put it on the stove to cook.

After heating, pour in the sauerkraut that has been removed, and stir-fry in a dry pan.

Ok?
What kind of operation is this?

Dai Jianli said:
"Stir frying in this way can remove the excess water, and the sauerkraut has a stronger aroma and a crisper taste."

This is another trick that ordinary chefs refuse to disclose.

Lin Xu secretly wrote it down and planned to go back and try.

He originally planned to learn this dish directly from the cooking learning card.

But think about it, this dish is similar to the routine of boiled fish, except that one is red oil soup fried with bean paste and the other is sauerkraut soup.

In this case, it is somewhat wasteful to use a cooking learning card.

Or think about it yourself.

Think of it as practicing basic skills.

As for the remaining two cooking learning cards, they will naturally have to wait until the big dishes are hard to use.

Just as I was thinking, a system notification sounded in my mind:
"The host does not take shortcuts, and triggers a side task [Accumulated Thickly]: The host is asked to independently make a pickled fish that is rated as an excellent grade within 24 hours without the help of cooking learning cards and point malls. After completion, reward excellent aquatic dishes— — Boiling water."

Paddle?

Isn't this the tail of a fish?

Lin Xu didn't expect that, just reluctant to use the cooking learning card, he would trigger a side mission.

That being the case, let's take a serious look at Chef Dai's operation.

When it's over, go back to Diaoyutai with him, borrow some pickled cabbage, sour radish, pickled pepper, pickled ginger and other ingredients, and go back to practice hard.

Try to get the dish of boiling water.

Thinking of this, Lin Xu turned his attention back to reality.

At this time, the sauerkraut in the pot was fried until fragrant.

Dai Jianli took out the sauerkraut, washed the pot again, heated it up again, added cold oil, then slid the pot, poured out the oil and slid it again.

Obviously, this is to fry the fish bones and fish heads.

It is only when frying this kind of ingredients that the slippery pan is so ostentatious.

Pour oil into the pan. When the oil is hot, put the fish head and skin side out into the pan, then add other fish bone ingredients, fry on high heat until golden, and then turn over with a large spoon.

"In the back kitchen of the hotel, this step is basically deep-frying, but in home production, the deep-frying step is too troublesome, so it is more convenient to fry it."

Lin Xu echoed and said:

"If the fish bones are to be fried properly, it is better to overcook them than to undercook them, because the subsequent milk soup depends on this step."

Zeng Xiaoqi's eyes lit up.

She knows that the trick to making fish soup is frying + boiling water, and the soup made in this way is milk soup.

I didn't expect to use this little trick to make pickled fish.

Chinese cooking is really a combination of various basic techniques.

After the fish bones in the pot were fried, they were taken out. There was still some base oil in it. Dai Jianli looked at it and added half a spoonful of lard to it. After it was heated, he put the crushed garlic in it, and then poured in the sauerkraut.

Start stir frying.

Lard can make sauerkraut taste more fragrant, and it can also increase the oiliness of dishes.

Stir-fry for two minutes, then add other ingredients and stir-fry together.

Finally, put in the fried fish head and fish bones, and then pour boiling water.

After adding boiling water, the soup in the pot immediately became thicker and whiter.

Bring to a boil on high heat and cook for a few minutes. When the soup becomes thicker and whiter, take the prepared dish pot and put all the ingredients in the pot on the bottom of the pot.

Now the hot and sour taste has come out, and it smells very comfortable.

The surrounding staff were all drooling.

Obviously attracted by the smell.

Adjust the fire on the stove to a low fire, and keep the soup in the pot at about ninety degrees.

Put the fish fillets in scattered, wait for the fish fillets to change color and push along the bottom of the pot with a spoon to prevent sticking to the pot.

When the fish fillets are all floating, scoop them out with a slotted spoon and put them in a basin.

Then bring the soup in the pot to a boil.

Lin Xu also knows that this step is to prevent fish fillets from bringing fishy smell to the soup, so boil it to get rid of all the smells.

After the fire boiled, pick up the pot and pour the soup inside into the basin.

But it can't be poured out, because there is residue at the bottom of the pot, and this can't be poured in.

Sprinkle a little chopped green onion at the end, then put the chopped pickled peppers on top, and scoop it with hot cooking oil, the hot and sour aroma will immediately permeate.

Such a soup is thick and white with golden oil floating, and the hot, sour and delicious pickled fish is made.

Lin Xu also watched the whole cooking process.

I feel like I've almost got the hang of it.

Beside, Zeng Xiaoqi looked at the tempting pickled fish, and suddenly felt that it would be nice to be a sour, vegetable and redundant person. As long as I can eat pickled fish every day, I will recognize it no matter how sour or vegetable!
During the tasting session, the beautiful host couldn't wait to take a bite.

She didn't expect the fish fillets to be so tender and smooth, nor did she expect the sauerkraut to be so crispy, and even the soup was so sour and delicious.

The only pity is that the rice hasn't been steamed yet, which made her not enjoy eating it.

After the recording was over, others gathered around and started tasting.

Dai Jianli pulled Lin Xu aside and asked in a low voice:
"Brother Lin, Lao Xie has been skipping rope in the basement recently, has he been stimulated by anything?"

"It's just normal exercise."

There is definitely a stimulus.

For example, sister-in-law's complaints, brother-in-law's contempt, and stones caused by taking medicine indiscriminately.

But no matter what, being able to take the initiative to exercise is progress.

And don't look at the simplicity of skipping rope, but the exercise intensity is quite high, and most of the muscles in the body can be moved. If the brother persists until the Chinese New Year, his physical fitness may be able to rise to a higher level.

Lin Xu looked at Dai Jianli and asked with a smile:

"What? Are you going to exercise too?"

"I have this plan... In case Lao Guo and the others beat me up later, if I have a high physical fitness, I can bear it for a while longer."

Lin Xu:? ? ? ? ?
I don't really understand the brain circuit of this fun person.

Since you also know that you are always on the verge of being beaten, why don't you change it?

"Brother Lin, I have never played rope skipping before, how should I choose this thing?"

Dai Jianli flipped through various skipping ropes on the online shopping platform, and was suddenly confused.

In my impression, isn't rope skipping just two handles connected to a rope?But what counts on the Internet, what electronic ones, even those with only two sticks, is this considered skipping rope?

He leaned over to Lin Xu, wanting to hear the young man's advice.

Lin Xu said:

"Since my brother has practiced rope skipping, I suggest you switch to running."

"Why?"

"Chef Guo and the others will definitely take my brother along with them if they beat someone up. If you run faster than him, you won't be able to survive the beating."

Dai Jianli's eyes lit up:
"That's right, anyway, my home is only a few kilometers away from Diaoyutai, and I'll run when I go to and from get off work... Thank you for your suggestion, Brother Lin, running is indeed more suitable for me."

While the two were chatting, in front of the stove next to them, the people on the show took a sip each, and then put the pot of pickled fish in the warmer, ready to eat it after the rice was steamed.

"This pickled fish is so delicious, I have to eat a big bowl of rice later."

"I eat two bowls, and one bowl is not enough to fit between my teeth."

"The taste is amazing. I didn't like to eat fish in the past. I always felt that the fish tasted too fishy. I didn't expect this fish to be so smooth and tender without any fishy smell. It really deserves the craftsmanship of Diaoyutai's chef."

"Director Zeng, how many bowls of rice do you want to eat later?"

"Me? Let's start with three bowls...Boss Lin, why don't we record a few more dishes while we still have time?"

Lin Xu was delighted when he heard it. He was worried that there would be too many people and too few dishes, so he wanted to add two dishes?
He didn't refuse either. He looked through the freezer and found a few eggplants and a piece of plum-flavored salted fish left by some master.

Since there are these two things, let's make salted fish and eggplant pot.

In this way, Lin Xu recorded the salted fish and eggplant stew, which is a super meal, while Dai Jianli made the classic Sichuan dishes-salted fried pork and minced meat vermicelli.

Four courses, and the portions are super generous.

The entire program group was insane.

After finishing his work, Lin Xu bid farewell to everyone without stopping and changed his clothes, and drove to Diaoyutai with Dai Jianli.

When he arrived at Building [-], Lin Xu originally wanted to take the sauerkraut and leave.

But when they saw that the lunch made by their back kitchen was bullfrog with fat intestines, they immediately felt that it was not good for Chef Dai to stay with him so enthusiastically, so he stayed and had a meal for the staff in Building [-].

Not to mention, the fat sausage and bullfrog are cooked together in the way of boiled beef, the taste is really good.

After lunch, he moved all the sauerkraut and radish that Dai Jianli gave him to the car. Just as he was about to leave, he saw a thin chef in his fifties walking into the restaurant of Building [-].

As soon as Dai Jianli looked at the person, his face was immediately full of surprises:
"I'll go, Lao Yin! Are you back from picking up the wind?"

The man sneered:
"If you don't come back again, Building No. [-] will be stolen by you bastard... If you don't return the two hind legs of the cow you carried away from our back kitchen today, I will take your two legs off." Already!"

Lin Xu looked at Dai Jianli in surprise.

I'll go, last time I cried and complained that all the other buildings came to get kimchi from you.

I didn't expect that you wouldn't even let go of other people's legs.

I am so active in exercising today. I heard that Chef Yin is coming back just in case, right?
Tsk, it's exciting to watch!

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When the noise is isolated, the speed of the code words really improves. This chapter is 5200 words, please ask for a monthly ticket, brothers!
(End of this chapter)