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

Chapter 358 Fried first, then stewed with less water, the most beautiful is herring tail!Chef Chen, I miss you so much! 【Subscribe】

The herrings that Boss Huang sent were all over twenty catties in size, and the fish tails were very big, about two or three catties.

The fleshy fish tail is trembling, and from the cross-section, it even has the greasy feeling of tuna.

It's no wonder that everyone likes to eat herring so much, the appearance alone is extraordinary.

Lin Xu took the fish tail that Xie Baomin handed over and began to modify the knife.

Shaohuashui is a dish in the Yangtze River Basin, which can be seen in Anhui cuisine, Huaiyang cuisine, Jinling cuisine, Benbang cuisine and other cuisines.

As for the method, most of them follow the principle of frying first and then stewing.

The strokes made are soft and rotten, which can be called a must.

The lower reaches of the Yangtze River have been a gathering place for literati since ancient times, and they are extremely particular and picky about food. The reason why the dish of cooking water is popular is not only the taste, but also the appearance.

The appearance of this dish follows the shape of a fan, just like the folding fans in the hands of those scholars in the past.

Based on this alone, it is enough to be sought after by many literati and refined scholars.

Lin Xu put this piece of paddle on the cutting board, first trimmed the fish tail with a kitchen knife, and trimmed it into a neat V shape, so that the paddle will look more beautiful.

Then follow the trend of the fish body, cut off the tail fin of the fish.

The caudal fin is not resistant to frying, and it is easy to burn when it is oiled, so it should be cut off in advance, and it can also increase the appearance after cutting, after all, there should be no other things on the folding fan.

After pruning, it officially entered the stage of changing the knife.

Cut the knife from the side of the herring's spine first, stick to the spine, and cut off all the spines of the herring.

But you can’t cut to the bottom, cut to two-thirds or three-quarters of the thickness of the fish body and stop, then use a kitchen knife to cut against the other side of the spine, and cut off the ribs at the same depth as the first knife.

After two cuts, the upward side of the herring is divided into two pieces of meat with the spine as the boundary.

Then cut the meat on both sides of the spine from the middle, and close the knife when it is cut off.

After cutting, the meat on the fish tail has a fan shape, but it is not obvious. If you want to get closer to the fan, you have to turn the whole fish tail over and continue cutting.

After turning over, determine the position where you just cut, so that the knife edge is completely staggered.

Just now, the meat on both sides of the spine was cut in the middle, and a knife was cut.

Then cut two knives on this side, and divide the fish into three parts evenly, so that it just misses the knife in the middle.

After cutting, shake the place holding the tail of the fish, and the originally round paddling part immediately spread out into the shape of a fan.

And the most wonderful thing is that these fish tails are still connected to each other without any disconnection.

"Hey! Junior brother's knife skills are really good. The herring has to be like this. The tail is connected, and the fish meat is turned into a fan. Not only does it look good, but it is also easy to taste."

Xie Baomin sighed in admiration, and then began to chop off all the tails of other fish to let Lin Xu change his knife.

After all the herring tails were modified, Lin Xu cut some green onions and rubbed them to make juice, poured some rice wine on them, and rubbed the fish tails to remove the fishy smell.

After marinating for about ten minutes, he put the frying pan on and began to oil the fish tail.

The family method pays attention to one pot of dishes, so it is best to use the frying method. After frying, just add water and seasonings and simmer, but the efficiency of restaurants is too low, and these steps will be carried out separately.

Lin Xu took a pan to heat the oil. When the oil was hot, he took the fish tail out of the basin, removed the onion and ginger, and put it in the oil pan for frying.

This step is to fry the fishy smell of the herring, and at the same time lock the moisture in the fish, making the fish more plump and delicious.

To achieve this, the oil in the pan needs to be warmer.

When the surface of the fish is fried to brown, take it out of the pan to control the oil, and then fry the next one.

After all the fish tails were fried, the relatives and friends who celebrated the housewarming also arrived.

Ren Chongmo and Tian Qinglan came early, chatted with Chen Yan downstairs for a while, then went upstairs and handed the set of books in a box to Lin Xu:
"I don't know what to give as a gift, but I will give you this set of lonely books related to cooking."

Orphan copy?

As soon as Lin Xu heard this, he knew that this set of books was definitely valuable.

"Professor Ren, Professor Tian, ​​you two are already giving me face by coming to dinner. This book is too expensive, and I am a little afraid to accept it."

Ren Chongmo said with a smile:

"I'll take it as a gift. It is said that there was an idle prince in the Qing Dynasty who accidentally got the job of sorting out the bottom files of the imperial dining room. He was greedy and secretly recorded some dishes that he hadn't eaten. There are too many records." It was compiled into a volume and named "Yu Shan Lu".

Ouch, it is actually a dish that was passed down from the palace, and it is a dish that the prince has never tasted before. This is really a treasure.

Lin Xu took it with both hands:

"Then I thank you both very much."

Tian Qinglan said with a smile:

"We have studied it in the past, but many of the dishes recorded on it are now missing. It should be lost or the recipe has been changed. You should study more. If it is reproduced, don't forget to ask us to try it."

"Definitely, if you can make it, you must invite two professors to come and taste it."

Just as he was talking, Geng Lishan came upstairs with a painting of Shi Shiran.

It's the easiest way for this great calligrapher to accompany Lin Xu, just take a piece of calligraphy and frame it, and that's it.

Lin Xu looked at him and said:
"Mr. Lishan, if you write me the number one house in the world, you won't have the part to disassemble the braised silver carp head and boil the water at noon today!"

Geng Lishan laughed:
"How can I write such words? I'll write it for you when you buy a courtyard house with more than three entrances. Small duplexes can't be number one in the world."

On this occasion, Geng Lishan would not give away randomly.

What he sent today was an oversized banner:

【Home Harmony Prospers】

Geng Lele had been to the new house before, and she had a good impression of the spacious living room and dining room. According to her description, Geng Lishan wrote these five big characters, which could just hang on the wall.

After unfolding, Ren Chongmo was amazed:
"It has to be Mr. Lishan's characters. It is majestic yet steady, ingenious and unworkable. It is natural and the more refined it is, the more mysterious it becomes."

Tian Qinglan rejoiced and said:

"It's a good thing I didn't send the letter, otherwise it would really be a trick."

While chatting, Baby Shen's grandfather Han Jitong arrived. Ren Chongmo saw it and greeted him immediately:

"Professor Han, are you and Xiao Lin also forgetful friends?"

Han Jitong smiled happily:

"Xiao Lin is my grandson-in-law, why? Now my grandson-in-law has become friends with you too?"

Not long after I met Geng Lishan, I met Ren Chongmo again. Is the grandson-in-law going to enter the cultural circle to develop?

Ren Chongmo used to be Han Jitong's patient, so he knew this old expert in Jishuitan. He didn't expect Xiao Lin to be Han Jitong's grandson-in-law. The capital is really too small.

Not long after, Professor Xu and Uncle Zhou also arrived one after another, and Shu Yun led everyone directly to the banquet hall to drink tea and chat.

Chen Yan's father, Chen Yuejin, and mother, Shen Guofang, also came here together.

After sending all these relatives upstairs, Lin Xu was just about to go back to the kitchen when several classmates from Beijing also arrived:
"Xuzi, you are so awesome. We are still worrying about the rent. You actually bought a house, which is a penthouse duplex in a luxurious complex. After being with Shen Damei, it's really a step by step."

When Sun Minghao came upstairs, he was greeted with a big hug.

Both he and his boss are standard Lin Kee boys, who come to taste new dishes whenever they have new dishes, so they become more and more familiar with Lin Xu.

I still remember that when the store first opened, Lin Xu was so tired that his clothes were drenched.

In a blink of an eye, they have made such a big business, and now they even bought a house, which is really enviable.

The other students also sent blessings.

Compared with Sun Minghao, they live far away, and usually don't have close contact.

After all, they are all new to society, busy with work and under a lot of pressure. The only interaction for everyone is to chat in the group and complain about their respective bosses.

They each took out the red envelopes they had prepared. After Lin Xu took them with both hands, he tore off a corner of the red envelopes and returned the red envelopes:
"It's fine when the blessings arrive, and you can take the money back. It's not easy to travel in the capital. Everyone, please do your best. Yueyue and I are still waiting to attend your banquet."

"Xuzi, you..."

Lin Xu patted their shoulders:

"When the food is ready, I'll find you two drinks, and give you a chance to pour me a drink."

"Haha, no problem!"

"The episode of pouring alcohol was so high and low that it was filmed, so that netizens can see Boss Lin's drinking capacity."

"You can't let your beautiful store manager pour the wine this time. It is said that you didn't get drunk after drinking a lot of wine on the opening day. Everyone suspects that there is something wrong with the wine poured."

Seeing the students coming, Shen Baobao quickly came down from the third floor to say hello:

"The reason why Xubao has developed so well is because he found a wife from Vanves. You all work hard, work hard to get out of the singles, and find your own happiness."

Sun Minghao laughed:
"No wonder the netizens said that you like to sprinkle dog food. This old classmate stuffed it into our mouths as soon as we met... Is there any dish that is not for sale at noon today?"

Not for sale?
Lin Xu smiled and said:

"Almost all of them are not for sale, Yueyue, please lead everyone to sit upstairs, and I will go to the kitchen to prepare the dishes."

When I came to the kitchen, it was almost time.

Lin Xu began to prepare the dishes.

Put the frying pan on the shelf, put cooking oil in the pan, put some chopped green onion and ginger and flattened whole garlic, and put the fried herring tail into it when the aroma is released.

Simmer for a while, pour some rice wine, half a teaspoon of balsamic vinegar and a tablespoon of light soy sauce along the side of the pot.

Cover the pot and simmer for another half minute.

It is now on a small fire, so don't worry about the bottom of the pot getting burnt, wait for the soy sauce aroma to burst out, pour pork bone broth along the side of the pot.

The soup does not need to be too much, just level with the fish.

In this step, in addition to the pork bone broth, you can also boil the head and fish bones of the herring into the broth in advance, and the umami taste will be more intense.

However, it takes too long to boil the fishbone broth, and the price of boiling water is too high, so there will not be many customers ordering it. Lin Xu does not plan to introduce new ones in the store, so he is not prepared.

Of course, although this kind of dish is not new, it accepts reservations.

Those customers who are not short of money want to try something new, and the store can definitely meet the requirements.

After the broth boiled, Lin Xu began to season it.

The soy sauce contains salt, so you don’t need to add too much salt, half a teaspoon is enough, it’s purely to enhance the umami taste.

After putting in the salt, Lin Xu added about a tablespoon of white sugar into it.

The salt can be less, but the sugar must not be less, otherwise the essence of the local cuisine will be lost.

Then put half a tablespoon of dark soy sauce.

After putting dark soy sauce, there is a feeling of thick red sauce.

In order to make the dishes look better, Lin Xu added half a spoonful of pre-made sugar.

It is different from frying the sugar color as you cook at home. Restaurants prefer to fry the sugar color in advance, and just use a spoon to scoop it up.

This saves time and is more efficient.

Cover the pot and simmer for about ten minutes on low heat.

In the banquet hall upstairs, almost all the people had arrived. Mrs. Shen was holding Dundun and sitting with Han Jitong and the rest of the family.

Chen Yan originally wanted to be here too.

But seeing that his parents were all there, in order to prevent being urged to marry, he made a table with Zeng Xiaoqi, Dou Wenjing and others.

"You are the big boss and a relative of Boss Lin, why did you come to our table?"

"Isn't this afraid of being urged to marry... Yuanyuan, Yuanyuan, come here, don't sit there, otherwise some elder will urge the marriage if his head gets hot, so let's not let it hang in front of us."

Chen Yuanyuan, who had experienced the whole morning at Ziqiang Shengjian Main Store, came over and sat down next to Chen Yan.

Well, this trick is really good, it will be much safer if you don't hang around in front of relatives and elders.

learnt!
When the cold dishes were almost served, the waiter brought the grilled fish.

These boneless and thickly sliced ​​fish bream are roasted with full of aroma, and the honey on top makes the dish more flavorful. Geng Lishan took a sip and said immediately:

"We didn't add honey when we ate it last time. It's only been a few days, and Xiaoyou Lin has actually made the fish taste even better. Come and drink this cup together."

His table is basically full of people from the cultural circle gathering last time.

Everyone has the same feeling when they taste fish bream.

I think this dish becomes more charming and tastes more wonderful after adding honey.

If you compare grilled fish to a beautiful woman, then adding honey is equivalent to wearing a cheongsam on a beautiful woman.

The lines are more graceful and more oriental.

On the table next to him, Cui Qingyuan, who clinked glasses with Lao Huang, took a sip of white wine, then took a photo of the fish with his mobile phone, and posted it on Moments:
"Boss Lin reproduced the famous fish bream in history, and baked it with honey. The taste is amazing, you must try it!"

Yan Lin, who was attending an economic and trade forum in Hainan, frowned just after sending it out.

"Knowing that I can't go to the capital now and still tempting me, this little red guy must have done it on purpose!"

After mumbling, she sighed helplessly:

"So what if you trick me? You don't do anything, you coward, you're even more cowardly than when you were a child!"

But the complaints belonged to the complaints, and Yan Lin sent Xiao Qing a message:

"When can I go to the capital?"

After posting, I felt that it was not good to be so proactive, so I added a sentence:
"Boss Lin has moved to a new house. It's not appropriate for us to congratulate him. Take a look at my schedule and give me a day to arrange a chartered flight to the capital."

Xiao Qing, who was outside the venue, received the news and couldn't help covering her mouth and smiling:
"Alright Mr. Yan, I'll make arrangements for you."

After sending it, she muttered softly:
"As long as you two change your personality, the child will at least go to high school now, right? Manager Shu is right, people can't be too hypocritical, or they will hurt others and themselves."

In the kitchen, the fish tails in the pot are almost cooked.

Lin Xu lifted the lid of the pot, and a pleasant smell wafted out from it. The fish tail trembled in the bright red soup, like tofu.

Use chopsticks to pick off the onion and ginger, scoop up half a spoonful of lard and slide it in along the side of the pot, so that the taste of the fish is more plump.

After putting it in, turn on the fire, and by the way, scoop up a little more balsamic vinegar and cook it along the side of the pot.

This vinegar is mainly to volatilize the overly greasy aroma of lard, so that the fish tastes plump but not so greasy. The amount of vinegar should be less, and it basically flows from the side of the pot to the bottom of the pot, and the volatilization of the vinegar has basically been completed.

But the scent of vinegar has left behind, and the greasy smell of lard has also dissipated a lot.

After doing this, the soup in the pot became less again.

Scoop up half a spoonful of water starch and hook it into the pot, so that the soup will wrap the fish, so that the plumpness of the fish will be further improved, and the taste will be more intense.

After the sauce is hung on the fish, a little cooking oil is poured in to make the fish tail look more oily and attractive.

Then, it comes to the most critical step of cooking boiled water - the big turning spoon.

After the fish tail was put into the pot again, the whole fish has not been turned over, so the color of the bottom is more ruddy and beautiful, while the top is almost meaningless.

In order to make the appearance better, you need to use a big flipping spoon to turn the fish tail over.

When Xie Baomin and Dai Jianli saw that Lin Xu was going to do this step, they all stopped what they were doing.

"It's quite difficult."

"Yes, the fish tail is completely soft and rotten, and it will rot into a ball if you touch it a little."

Many chefs have failed in this step. Either the force was too strong and the turned fish tail fell heavily into the pot, turning into a mass of rotten meat, or the force was too weak and the fish tail was not turned over halfway.

Moreover, fan-shaped dishes are different from round dishes. This irregular shape is more difficult to turn over completely.

As the two were thinking, Lin Xu tossed the fish tail up with a large spoon, and then lifted the pot up, and the fish tail fell into the pot like a diving champion.

The fish tail was intact, not even a drop of soup was splashed.

"It's awesome, brother Lin's flipping the spoon really feels like a master."

Lin Xu smiled and said:

"Actually, I was also timid in my heart. Fortunately, the fish tail gave me face."

Put the frying pan on the stove and turn it a few more times, so that the soup at the bottom of the pot will wrap the fish tail tightly. Lin Xu puts it on the prepared fan-shaped fish plate, shakes his hand, and the fish tail slides into it steadily.

The body of the fish is facing the arc surface of the fan, while the tail of the fish is facing the bottom corner of the fan.

It fits perfectly, belongs to is.

At this moment, Xie Baomin and Dai Jianli also made the fishtails they were responsible for.

The two used a large pot to cook four or five fish tails at a time.

When Xie Baomin flipped five fish tails at the same time, Lin Xu was completely shocked.

Come on, brother, this is really awesome.

All the fish tails were served, and after the waiter took them away, the three began to make the braised silver carp heads with the fish bones removed.

When they were busy, a taxi stopped at the door of the store:
"is it here?"

"Yes, yes, how much is it, I'll give it to you."

"The payment code is at the back...Take a taxi at two streets, are you so hungry?"

Ren Jie scanned the money, then opened the door and got out of the car.

Normally, he would have come here on foot, but today, his heart was full of little cooks, and he stuttered even when he had just finished his work report in the police force, so he hailed a taxi and came to Yingchun Street as soon as it was over.

Standing at the door of the store, Ren Jie did not go in immediately, but took a deep breath and sent a text message to Chen Yan:
"Chef Chen, I'm back from a business trip. It's at the door of the store. Can you come out?"

He wanted to go in, but considering the waiters in the store were always making noises, he should clarify the matter outside first.

I am a criminal policeman who wants to hang his life on his belt at any time. My parents are old scholars who only accept daughter-in-law with a master's degree or above...

If you don't dislike me, even if the whole world opposes me, I will marry you.

Let you always keep the bright smile sitting on the haystack in your hometown.

For a while, Ren Jie's heart was in a mess.

On the other hand, Chen Yan, who had just picked up a piece of boiling water upstairs, was even more confused.

He...he's back?
My God, my little policeman is finally back!

Mr. Chen stuffed a piece of fish he was holding into his mouth, then dropped his chopsticks and hurried downstairs, even forgetting to take his bag.

Chen Yuanyuan was a little surprised:
"What's wrong with her?"

Zeng Xiaoqi's mouth is more poisonous:

"Intermittent craziness, don't worry about her, just keep eating. A thirty-year-old woman is only one step away from menopause. It's normal to have something on her mind."

Dou Wenjing touched her with her elbow:
"Can you stop knocking the whole boat over with one shot?"

"Oh, I forgot that Xiaodoudou is also thirty... Did your parents give you a few extra years? I think Xiaodoudou is not as old as me."

"Why are you so filthy and poor? Such delicious boiled water can't stop your mouth?"

Chen Yan thumped downstairs, forgot to take the elevator, bumped into several people along the way, but she was completely ignorant, and just wanted to see the little policeman who failed to make pancakes three times in a row.

When she arrived at the door, she didn't even hear Shu Yun's greeting. Seeing some dust on her shoes, she wiped them off with her sleeves, and then strode out of the shop.

store front.

A tall and straight man in casual clothes stood there, so flustered that he didn't even bother to buy a bouquet of flowers.

And the person who ran out of the store also forgot to take off the Vacheron Constantin on his wrist and the diamond-encrusted pendant on his neck.

"Little policeman, I..."

As soon as Chen Yan opened his mouth, he was interrupted by Ren Jie:
"Listen to me first, Chen Yan, I know you're not the chief chef, and I'm not a policeman. I'm a criminal policeman. I just captured two gun-wielding gangsters from other places and was almost shot to death... You hate me as a Interpol?"

I...how could I despise it?

But it's so dangerous... Chen Yan shook her head, then asked:

"I lied to you, you won't blame me, will you?"

"How come, but let's say it first, my parents don't agree with our matter, if they say something ugly, can you bear it?"

Chen Yan:? ? ? ? ? ?

Did you tell your parents about us?
Are you not afraid that I don't like you?
Now that Ren Jie has told his parents about it, it's time for me to introduce him to my circle.

Thinking of this, Chen Yan took Ren Jie's hand and said:

"Have you not eaten yet? My brother-in-law is hosting a house banquet upstairs. I'll take you up there to eat."

Well, let's take him up to have a meal first, get to know everyone, and let my parents see, I, Chen Yan, have a boyfriend, stop urging marriage!
Ren Jie hesitated:

"Is this appropriate?"

"It's suitable, it's too suitable, walk around, and they will snatch it up if it's too late!"

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Finally, we meet. The next chapter is relatively exciting. I will make it three times tomorrow if I have the ability, so that everyone can enjoy watching it.This chapter is 6100 words, ask for a monthly pass, brothers!
(End of this chapter)