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

Chapter 354 Demolition of Braised Silver Carp Heads!Another day of being tricked by the system! 【Subscribe】

In the restaurant, Xie Baomin began to teach Lin Xu how to cook fish heads.

Today's fish heads are relatively large, so he specially used the largest double-eared frying pan to fill half of the pot of water, and started to heat up.

But he didn't put the fish head in immediately, but put the huge fish head in a basket with the skin facing up, and then scooped hot water of about [-] or [-] degrees and poured it on the fish skin.

Lin Xu looked a little surprised:

"Do you need to blanch the skin for cooking fish, brother?"

"It's easy to break the skin if you cook it directly. You need to blanch it first before cooking it, so that the fish skin can be more complete. This step is very similar to that of boiled chicken. Even all dishes that require a complete skin need to be blanched in advance."

Xie Baomin was busy explaining.

He blanched the fish head several times and put it skin down in the pot.

After putting it in, put large slices of ginger and large scallions into the pot, and pour in a spoonful of rice wine.

When there are dense small bubbles on the side of the pot, turn down the heat and keep the water in the pot at about [-] or [-] degrees.

This kind of water temperature can keep the fish meat as complete as possible, and the fish skin will not be disfigured.

Dai Jianli, who was frying crayfish next to him, said:

"This dish is mainly to soak the fish in hot water. It is the same as boiled chicken, boiled shrimp and other dishes. The water cannot be boiled, or even reach [-] degrees. Slowly soak, so that the fish is intact and the bones are easy to remove."

Huaiyang cuisine is a well-known literati dish, which is elegant. The most elegant point of this braised silver carp head is to remove the bones and keep the skin intact.

In this case, soaking in hot water is the only option.

Zhuang Yizhou was born in Yanjing Restaurant, so he has more opportunities to experience this dish.

He asked curiously:

"When I was an apprentice in the past, some masters said that if you don't want to cook, you can still steam it. Steaming can also achieve the effect that the skin and meat will not rot and the fish bones will separate."

As soon as he finished speaking, Dai Jianli said:
"Then you can slap him with big ears. Isn't this misleading the younger generation! Why do you use the soaking method? It means letting hot water seep in along the bones. The water in the meat is lost, and the meat is all attached to the bone, so it’s a fart, and a spoonful of chopped pepper is poured on it to make a fish head with chopped pepper.”

Xie Baomin also said:

"The steaming method can't make a complete fish head. Our group of chefs have tried it before. Dozens of fish heads are placed there. We have tried all steaming and frying, but the soaking method still works."

The chefs of Diaoyutai do not only fight among themselves when they get together, they also occasionally try various dishes for the dishes.

In this regard, Director Liao of the catering department is happy to see the results. Anyway, this kind of food is not expensive, and it will be eaten as a staff meal after training, and it will never cause any waste.

Many famous dishes that ordinary people seem to be out of reach, for them, they are already tired of eating.

Seeing that the two chefs had no intention of hiding anything, others also came over.

Wei Gan asked:

"Chef Xie, what is the upper limit of the water temperature for the fish head?"

"Eighty-five, over eighty-five degrees, the gelatin of the fish skin will dissolve, the muscle tissue and texture of the fish will also break, and the meat will become rotten and cannot be disassembled. If you have time, it is best to go all the way Below [-] degrees, the integrity of the fish is the highest."

Taking advantage of the time of soaking the fish, Xie Baomin began to prepare the accessories, including soaked shiitake mushrooms, soaked scallops, fresh winter bamboo shoots, and a piece of Jinhua ham.

Boil Jinhua ham in clear water, slice mushrooms and winter bamboo shoots.

After everything is ready, set up another pot on the stove next to it, add pork bone broth into the pot, put the winter bamboo shoots and shiitake mushrooms in the water, and blanch the astringent taste of the shiitake mushrooms and winter bamboo shoots.

After the ham is cooked, slice it and put it in the water to blanch it to wake up the umami substance in the ham as much as possible.

Zhu Yong looked at these ingredients and said in surprise:
"Mushrooms are fresh from the grass, scallops are fresh from the sea, ham is from the land, bamboo shoots are from the ground, and fish heads are from the river... This dish is actually five delicacies in one."

Xie Baomin wiped his hands, shook his head and said:
"No, it's not the combination of five delicacies, it should be six or seven delicacies."

Lin Xu couldn't understand his brother's words more and more.

Isn't this dish just five ingredients?
Are there other ingredients?

Thinking of the senior brother bringing up the fish, he said that Chef Qiu was very sorry and gave him a jar of crab paste.

This is actually very suspicious.

You cheated him two fish, and said he was sorry.

Chef Qiu is not an M, how could he feel sorry?He should be jumping and scolding his mother at that time, right?

The can of crab paste that the senior brother wanted to bring even after being scolded by Chef Qiu, could it be an ingredient to make braised silver carp heads?

Thinking of this, Lin Xu asked:
"Is this can of crab paste also one of the ingredients?"

Dai Jianli gave Lin Xu a thumbs up:

"That's right, there are not only river delicacies, but also lake delicacies. The cream of male crabs can make the soup richer and thicker at the same time."

Delicious braised silver carp head, the meat tastes soft and delicious, the fish soup is plump and thick, and the gelatin of the fish and the deliciousness of the soup are perfectly blended together.

In order to achieve this effect, it is not enough to put lard alone, because if too much lard is added, it will be greasy, and crab paste must be added, so as to have that kind of plump and thick taste, which makes people want to stop.

"Then what is the seventh umami that senior brother just mentioned?"

"It's crab oil, which is the fat made from the crab shells that have been picked out of the crab meat. This kind of oil is not necessary, it mainly serves as a icing on the cake."

Xie Baomin knows everything about his junior brother.

Taking advantage of this opportunity, Zhuang Yizhou asked a few more questions that he usually had nowhere to find the answer to:
"Chef Xie, when the fish head is soaked, can we put a bamboo net under it?"

"Yes, but it is not recommended, because the fish head is very sticky and soft after soaking. If you stretch it with a bamboo net, it will easily rot."

The time to soak the fish head is very long.

Taking advantage of this time, Lin Xu took the meat slices from the silver carp whose head had been cut off, and made boiled fish fillets, fried fish fillets, and sweet and sour diced fish respectively.

As for fish tail and fish bones, fish tail radish soup is made with radish.

I am tired of eating tofu soup all the time, so I will change it today.

Outside the kitchen, Shen Baobao was looking at the shoes and clothes bought by Chen Yan and the three of them, while Shen Guofu was chatting with Lao Huang and Cui Qingyuan who had brought two bottles of Guojiao 1573.

As for Han Shuzhen, she didn't come up at all, and she was holding Dundun down below to watch the big silver carp.

In the kitchen, Lin Xu finished his cooking, and the fish head was almost soaked.

Xie Baomin first turned the wok to let the fish head in the wok move a little bit, then lifted the wok away from the stove, and slowly poured out the water in the wok.

When there is only a little water left, put the pot on a large plate, tilt the mouth of the pot, and let the fish slide slowly into the plate.

After decanting off the excess soup, start deboning the fish.

There is a principle for removing the fish head, that is, the inner side is from bottom to top, and the outer side is from top to bottom.

The inner side is the side of the fish. When removing the fish body, start with the fish body, and then remove the fish head.

"The method of removing the head of the fish is very particular, and you can't be blind. Take the body of the fish as an example, you need to remove a few relatively large ribs first, and then remove the spine."

When the fish head is changed with a knife, the bones of the fish head will be cut off, and only the outer thin layer of skin is connected.

Be very careful when removing it at this time, otherwise the fish head will be broken.

Xie Baomin is very experienced in this dish, and he disassembled it very quickly. For some bones with fascia tissue, the fascia will be cut off in advance to prevent the connective tissue inside from bringing out and damaging the appearance.

"Brother, how do you look?"

"It's quite relaxing."

Xie Baomin:? ? ? ? ? ?
This is to teach you techniques, why don't you think this is an online decompression video?
But you can't learn much from this kind of dish over and over again, that is, if you watch the excitement, you can't figure out the internal structure of the fish head without dismantling thirty-five fish heads.

As for learning the essence of bone dismantling, it will take about eight to ten years.

Lin Xu asked curiously:
"Brother, how much does a dish cost for such a complicated dish?"

"There are cheap ones and expensive ones. For example, there are thousands of servings in Building No. [-], and you have to make a reservation. You only make one or two servings a day, and don't do more. Other Huaiyang restaurants are not cheap. Anyway, if you eat outside, Don’t try it if it’s less than [-], or you’ll be disappointed as much as you look forward to it.”

The chef who can cook the braised silver carp head is at least the chef or head chef of the restaurant.

Can such a person be sold cheaply?
Soon, the bones inside the fish head had been removed. Xie Baomin held a large plate on top of the fish head, turned it over with both hands, put it on the table, took the plate away, and the fish head was turned upside down.

At this time, the head of the fish was like a deflated balloon, limp and trembling, but the skin of the fish was quite intact, without any disfigurement.

After removing the bones inside, you have to turn it over and remove the front side, that is, some bones on the surface of the fish head.

For example, the lip bones, orbital bones, and cheekbones near the fish's mouth all need to be removed from the front.

To remove the front bone, you have to start with the fish head.

Xie Baomin put his hand into the fish's mouth, carefully pulled out the lip bone, then stretched in, and began to dig out a piece of the skull behind the fish's mouth.

"When dismantling the bones from the front, try to remove the bones from the fish's mouth, so that the fish's skin can always remain intact."

Xie Baomin removed the fish very slowly. For places where the skin of the fish needs to be broken a little, such as the cheek cover, he should try to reduce the area of ​​the broken skin as much as possible and move it out little by little.

When the fish body was removed, Xie Baomin stroked the pectoral fins on both sides of the fish head:

"These two won't be dismantled, just like a pair of little wings, they can increase the appearance."

At this time, the whole fish head has been disassembled, and it looks as if it has returned to Two-dimensional from the three-dimensional.

Xie Baomin put the frying pan back on and started cooking the stew.

Add a small pot of pork bone broth to the pot, then add ginger and scallions, add rice wine, pour mushroom slices, bamboo shoots, scallops, and ham slices into the pot, then add half a frying spoon of lard and an equal amount crab paste.

Turn on high heat and boil the pork bone broth in the pot.

Boil and boil for a while to release the aroma of various ingredients, and by the way, the aroma of crab paste and lard into the soup.

When it's almost boiled, take out the onion and ginger and start seasoning.

Put a teaspoon of salt, a teaspoon of sugar, half a teaspoon of pepper, and a little light soy sauce into the pot.

Both scallops and ham are salty, so just add a small spoonful of salt to increase the base flavor, and you don’t need to put too much.

After the seasoning was put in place, the pot that was already full of fresh fragrance became more intense.

Not to mention putting the fish head in and stewing it, even if you just boil some vermicelli and mix it in, the taste will definitely be unforgettable.

After boiling the soup in the pot again, Xie Baomin stirred it twice with a spoon, and came to the side of the pot with a plate containing the fish head.

He didn't pour the fish head in immediately, but poured a spoonful of the soup in the pot on the plate first, and shook it to prevent the glue on the fish head from sticking to the plate.

Then slowly tilt the plate so that the fish head slides completely into the pot.

Braised is a cooking method of half vegetable and half soup, such as stewed noodles and stewed vegetables.

The braised silver carp head dish I made today is also half soup and half vegetable.

After the fish head is put into the pot, the fire should be reduced to let the soup in the pot boil slightly. If the fire is too high, the fish skin will lose its appearance even if it is intact.

The fish head put into the pot trembles in the soup, and the soup inside exudes an attractive fresh fragrance.

The next step is to simmer slightly.

All parts of the fish should be stewed with pork bone broth until soft and rotten. This kind of fish head tastes delicious.

The fish head is rich in gelatin. In order to prevent sticking to the pan, it is necessary to shake the wok constantly.

This requires not only technology, but also physical strength.

Stew until the fish head is completely soft and rotten, and when the soup becomes thick, it can be taken out of the pan.

Use chopsticks to pick out all the mushroom slices, bamboo shoots, and ham slices in the pot, and then hold the pot and carefully slide the fish into a deeper plate.

After sliding in, put several ingredients neatly on the fish head, and garnish with a few pieces of hot rapeseed, this legendary and famous dish is considered complete.

"Eat and eat!"

Xie Baomin came outside with the fish head, put it on the dining table, and said to everyone:
"Eat the fish head first, then take a bowl for each person, and directly scoop a large spoonful into the bowl to eat. The fish head should be eaten while it is still hot, and it is best to eat it with your mouth burning, otherwise the fish soup will start to stick to your mouth when it is slightly colder."

There is too much gum in this dish, so eat it first.

It's not too cold at the moment. If it's winter, you may not be able to eat it after a few minutes out of the pot.

"Working for hours and only eating for a few minutes, this may be the extravagance and exquisiteness of literati cuisine."

After taking pictures, everyone hurriedly picked up a spoon and filled a large bowl for each person.

The fish head does not have any bones, and it can be eaten with the soup after being put into a bowl. There is no need to worry about being stuck by the fishbone, and you will not eat the bones.

Lin Xu immediately had the feeling that there are such delicious dishes in the world when the soft and rotten fish meat entered his mouth.

The gelatinous fish head has the unique delicacy of river fresh fish. With the presence of lard and pork bone broth, it has a rich aroma and a rich taste. In addition, you can also taste the umami flavor of ham and bamboo shoots and the unique plant fragrance of shiitake mushrooms.

As for the soup, you can taste a "rich and thick" texture.

Probably the effect of putting crab paste.

"It's delicious, Chef Xie's skills are amazing!"

"Old Shen, this is much more delicious than the fish head we ate in Yangzhou last time."

"Indeed, I spent thousands of dollars that time to feel lonely."

"Thank you, Chef, for allowing Cui to taste this peerless delicacy. It is indeed a braised silver carp head. The taste and texture are really amazing."

"Old Xie has nothing to say about his craftsmanship. How about doing it for me next time I get two silver carp? I'll give you a box of flower carvings!"

"Okay, you old Huang, didn't you say that all the flower carvings are gone?"

"Old Dai you... I forgot that you are here too."

"..."

Everyone was full of praise for Xie Baomin's craftsmanship, but not everyone liked the taste. Xie Yufei and Xie Yuhang brothers took a sip each, then consciously put on disposable gloves and started eating crayfish.

When the two were a few years old, they ate dishes such as boiled cabbage at home. This kind of dish was not as attractive as crayfish to them.

The same is true for Shen Baobao and Geng Lele. After tasting the taste, although this delicious and plump fish head is really delicious, there are spicy and delicious crayfish next to it!

Which person who loves spicy food can refuse the temptation of crayfish?
Lin Xu ate this delicious fish head, and regretted that he didn't use the cooking learning cards just now.

There is only one big silver carp left, so when my parents come tomorrow, I can try something new, I regret it!

I took a large spoonful of fish head and put it into my mouth. I entered the system while eating, and wanted to see how much the exchange price of this stewed silver carp head was.

Just about to enter the Points Mall, I suddenly realized that I hadn’t looked at the inventory for a long time, so I went in and took a look. There were two perfect-level cooking learning cards, a [-]-minute special item experience card, and a perfect-level dish Redeem card.

Exchange card?
Isn't this the card for exchanging the dishes in memory?
He looked at the description of the card. This was obtained from the chain mission in the last competition, and he has never used it since he got it.

Since you want to get the braised silver carp head, why don't you use this card to exchange it.

In order to avoid losing money, he entered the Points Mall and checked the exchange price of the Perfect Grade Braised Silver Carp Head, which turned out to be a terrifying 600 million.

It seems that with the increase of points earned every day, the point inflation becomes more and more serious.

Six million points is equivalent to six million yuan, so I use the memory exchange card to get the braised silver carp head. Doesn't it mean saving six million yuan if rounded up?
What are you waiting for?exchange!

"Would you like to exchange it for Perfect Level Braised Silver Carp Head?"

"Yes!"

"The exchange is successful. Congratulations to the host for obtaining the cooking technique of perfect-level braised silver carp head. Because this technique needs to be used in conjunction with the bone-breaking technique, the host can make the highest level of excellent-level silver carp head. Do you want to exchange it for the perfect level bone-breaking technique?"

Is there such a technique?

Lin Xu felt that since he did it, it must be perfect.

"exchange!"

"Consume 200 million points to obtain the perfect level fish bone removal technique, and trigger the trial task: ask the host to use the bone removal technique to make a perfect level bone removal dish within three days, and you can get this technique permanently after completion .”

What the hell!

Lin Xu was stunned for a while before he came back to his senses, and was actually tricked by the system.

Originally, he just wanted to exchange for the technique of dismantling braised silver carp heads, but under the guidance of the system, he exchanged for the technique of dismantling bones.

At first I thought it was a whole series of bone dismantling techniques, but I didn't expect it was just a fish bone dismantling technique.

It's a bit unfair to spend two million!

It’s really good and not to learn from the bad. The system now not only learns the money-making routines of domestic games, but also learns the money-making routines of domestic APPs.

Can't you learn something better?

"Wow, it's so spicy, Xu Bao, do you have a drink to relieve the spicyness?"

Lin Xu came back to his senses, and told Chezi:
"Go and get out the drinks and let everyone have a taste."

As soon as he got the drink, Shen Guofu, who was pulling the fish head into his mouth, glanced at Guojiao 1573 that Lao Huang had brought.

Now that children are starting to drink, we adults should also drink some...

He was just about to ask everyone what wine they drink when he saw Dai Jianli take a pot of yam juice from Che Zai and pour it for everyone:
"Come, come, let's come to the health care bureau today and drink something different."

"All right, all right, come fill me up."

"Me too!"

Health Bureau?

Shen Guofu looked at everyone in surprise.

what's the situation?
Why is everyone drinking milk?

Could it be that I am the only one in the audience who is over [-] years old?
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Today's first update, 5200 words, can the [-]-year-old author ask for a ticket for my cat?
(End of this chapter)