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

Chapter 398 Carp Baked Noodles, Yanjin... Oh no, Yinzhou's method!This pairing is perfect! 【Ask monthly ticket】

In front of the aquarium, Shu Yun walked over with Dundun in his arms, and asked with a smile:

"Which one is Mr. Chen's fish? It is said to be a giant."

Chen Yan pursed her lips speechlessly. She knew it would be better to miss one. She caught a small white stripe and was laughed at all the way. Maybe she will be laughed at by this group of bad friends in the future.

Alas, meeting people is not good, making friends carelessly.

She was just about to take out the little white strips she caught and throw them away, out of sight and out of mind, only to find that they had disappeared.

what's the situation?
Where's my catch?
"The boss took it up to make grilled fish for Dundun, and said that yours is just right for Dundun to eat, Dundun, thank you for the big fish you caught."

Chen Yan gave Dundun a white look.

It's all the fault of this little guy, next time I commit a crime, let's see how I ravage you!
But if you think about it seriously, the big fish caught by others are not suitable for eating, and the small white strips I caught are the most suitable. Doesn’t this confirm the classic saying of the fisherman:

Catching big fish is fun, but the real taste is small river fish.

Well, I caught the best fish in the whole river when I came up, shouldn't I be proud?

Xie Baomin came very quickly. Not long after Lin Xu finished making the phone call, he drove over with his wife and children.

"Wow, Aunt Yueyue caught such a big fish, it's amazing!"

"Auntie Xiaoqi's fish is also quite big. It is said that this kind of silver carp has great strength in the water."

Xie Yufei and Xie Yuhang leaned in front of the aquarium, and were immediately attracted by the fish inside. It is not uncommon to see such a big fish in the market, but catching them in small river ditches makes the fish a bit more wild.

Xie Baomin was also very yearning, especially when he heard that he helped Ren Jie catch a murderer with a gun while fishing, he regretted it even more:
"I knew you were fishing, and we rushed there at noon, but we had nowhere to go with the two children, so we went to the cinema to sleep."

The current movies are made like jokes, and the only function is probably to help sleep.

When Xie Baomin woke up, he thought he was asleep, but when he turned his head, he saw that half of the adults were asleep, but the children who accompanied him to the movie watched with gusto.

At this moment, Lin Xu is also reconciling the dough for ramen, which is being covered with plastic wrap.

Seeing Xie Baomin, he asked:
"Since senior brother is here, let's start making bad fish now?"

"Let's start, take out all the crucian carp inside. Bad fish is very simple, just fry it first and then braise it. Since you know how to make crispy hairtail, it's not difficult to do this."

Lin Xu took the scooping net and fished out all the crucian carp inside, no matter how big or small.

Crucian carp has a lot of spines. Generally, the small ones will be fried directly, and the larger ones will be stewed. As for other methods, there are too many spines, which are too easy to get stuck in the throat.

Bad fish is a way to deal with crucian carp with too many spines.

The finished crucian carp can be eaten from head to tail, without any spines, and all the bones and bones melt in the mouth. It tastes better if it is cooled, and the fish is strong, which is very suitable for drinking.

In some places, it will be sandwiched in sesame seed cakes. It is so delicious and crispy to eat, which is very enjoyable.

Coming upstairs, Xie Baomin washed his hands and said:
"To make bad fish, it is enough to remove the gills and internal organs under normal circumstances. The scales are not scraped, and in some places even the gills are not removed. I feel uncomfortable and think it is better to remove the gills."

He washed these live fish with clean water to wash off the silt and impurities on the surface of the fish scales as much as possible, then knocked on the head of the fish, and cut directly from the belly of the fish to the head of the fish with scissors.

Cut off the internal organs and gills, and if there is a black film in the belly, remove it as well.

Clean it up, wash it again, and classify the crucian carp, put the small ones together with the small ones, and put the big ones together with the big ones.

"Brother, why do you want to separate?"

"Under normal circumstances, the bad fish is this kind of small crucian carp, but since you have caught a big one, you can do it together. The big crucian carp is an adult and the fish bones are also very strong, so you need to fry it for a while. The meat is only crispy, but the bones of the small crucian carp are soft, so there is no need to fry it too hard."

Separate frying can better control the heat.

After dividing, set up the oil pan, and when it is [-]% hot, put the fish into it one by one and start frying.

Wei Qian came over and took a look:
"I'll go, if you don't remove the scales, the fish will not smell fishy?"

Zhu Yong said from the side:
"That's not true. The rice flower fish cooked in the rice fields in the south are not descaled. Even when they eat fresh fish, as long as they are fried or fried, the scales are also not descaled."

When cooking fish with scales in most areas, the scales will be scraped off habitually.

If you don't scratch it, you always feel unhygienic, and you can't get over the hurdle in your heart.

But for those who are used to eating together with scales, fried carp and crucian carp with scales can not only have a crispy skin, but also don’t have to worry about sticking to the pan or frying during the cooking process.

The thick fish scales create a thick protective covering that keeps the fish inside fresh and tender.

The fish scales themselves will also zoom and become crispy under the action of hot oil, which is full of flavor.

Zhuang Yizhou looked at Wei Qian curiously and asked:
"I remember bad fish is a specialty of Shandong, have you ever eaten it?"

Wei Gan shook his head:

"It's so dark that it's always unclean. Relatively speaking, pork is more delicious... But when Chef Xie prepares it, I'll have to taste it."

This guy thought that pork was the best food in the world because he had slaughtered pigs at home since he was a child, and he didn't accept rebuttals.

Although he started to get in touch with other meat ingredients after joining Lam Kee Gourmet, in his mind, pork is still the top ingredient in the pyramid, regardless of chicken, duck, fish, goose, beef and mutton, they all stand aside.

The status of pork is sacred and unshakable.

Lin Xu felt that if there was a Pork Cult in the world, Wei Gan would have to be a Zuo Dharma Guardian at the last time, no matter how devout he was to pork.

As soon as the fish is put into the pot, the oil will splash around because of the water on the surface.

Xie Baomin took a large colander for protection, then said:

"When frying things, the more oil you have, the safer it is, and the less oil you have, the more you will splatter around. But for safety reasons, I suggest that when frying, you'd better use kitchen paper to dry the surface of the water."

When the splashing of the fish in the pot was not so serious, he used a spoon to stir the pot twice to separate the sticky fish and fry the fish thoroughly.

You have to be patient in this step, and you can’t rush out of the pot when you see the fish in the pot turning brown.

It has to be deep-fried at [-]% oil temperature until the fish scales on the surface are curled. The bad fish produced in this way is delicious, and the fish scales on the outside are also crispy and go with wine.

After frying the small fish, Xie Baomin lowered the big crucian carp one by one and fried them in the same way.

While frying here, he held a wok on the stove next to him, preparing to make the sauce for braised fish.

This kind of sauce is not very difficult, as long as it highlights the marinated aroma, it can add some sauce aroma and salty, fresh and sweet taste.

Pour oil into the pot, first stir-fry spices such as cinnamon bark, leaves, angelica, white buckle, cumin and other spices soaked in warm water, and then add some dry yellow sauce that has been boiled with rice wine.

The dry yellow sauce can make the fish taste full of sauce, and at the same time increase the salty taste of the fish.

Saute the sauce until fragrant, pour in water.

The amount of water should be enough, so that the crucian carp can be stewed to the point where the bones are crispy and the meat is rotten.

After adding water, pour in a large spoonful of light soy sauce, a large spoonful of dark soy sauce, a large handful of rock sugar, half a spoonful of sweet noodle sauce, half a spoonful of five-spice powder, and half a spoonful of thirteen spices.

After adding everything, bring to a boil over high heat, boil for a while, and then set aside for later use.

When the big crucian carp in the pot is also fried, take the large pressure cooker over, place a bamboo strip net on the bottom of the pot, and put sliced ​​ginger and green onions on top.

The amount of onion and ginger can be larger, which can make the fish taste better.

When he saw this, Wei Gan on the side said:

"Hey, there are so many ingredients, not to mention fresh crucian carp, even if it's stinky for two days, it's still delicious... Fortunately, I haven't eaten it."

Although what he said was a bit one-sided.

But it does make some sense. All over the country, as long as the ingredients of the dishes are heavy, it is difficult for you to tell whether the ingredients are fresh or not.

After the scallion and ginger were arranged, Xie Baomin placed the big crucian carp staggeredly on the bottom of the pot.

Then put the small crucian carp in a circle in the pot, arrange all of them, pour in the boiled sauce, put it on the stove and boil on high heat.

Don’t rush to put the lid on right now, you have to wait for the water in the pot to boil, and the bamboo netting and onion and ginger underneath will collapse, so you can see at a glance how much water is lacking.

According to the boiling situation in the pot, just fill up the water.

After filling up, add a tablespoon of rice wine to the pot, and then add two tablespoons of aged vinegar.

Regardless of making crispy hairtail or bad fish, vinegar is an essential ingredient, that is, because of the effect of vinegar, the fish bones will become crispy.

After adding vinegar, cover the lid, put on the pressure valve, and simmer for half an hour on high heat.

Wei Gan asked:

"Can I eat it in half an hour?"

"No, it needs to be soaked for at least two hours, and it is best to eat it tomorrow. In the past, those who sold bad fish were basically prepared the evening before, and soaked until the next day when they went to the market to sell. Continue to collect crucian carp and continue to fry and stew."

After the bad fish is stewed, it's almost time to prepare dinner.

Lin Xu took the fish for dinner to the kitchen, cleaned up the silver carp caught by Zeng Xiaoqi first, removed the fish head, removed the fish teeth and other parts, and put a flower knife on the inside and outside of the fish head.

Bring over the black bean sauce, smear it inside and out, and spread the black bean granules on the fish as much as possible, and start marinating.

While he was busy with these tasks, Xie Baomin had already packed out the big carp, cleaned the fish scales and was marinating them next to it to make crispy fish scales later.

Che Zai is cleaning up the fish offal, whether it is stewed in sauce or stir-fried, it is fine.

"Junior brother, are you here to change the knife?"

Xie Baomin wanted to see Lin Xu's skill in making carp baked noodles, and handed over the packed carp.

Putting the fish flat on the chopping board, Lin Xu began to modify the carp with a kitchen knife.

Start from the back of the gills, and cut forward with the knife diagonally, all the way to the backbone of the fish.

Xie Baomin glanced at the arc of the knife, and said with a smile:

"That's right, I'm afraid you'll be labeled Peony Flower Knife."

Hearing his brother talk about the Peony Flower Knife, Lin Xu asked:
"Brother, why do sweet and sour carp usually have four or five knives on one side?"

Xie Baomin smiled and said:

"In the past, people ate at the Eight Immortals table. The table was small, and two people could sit on one side, exactly eight people. After the sweet and sour carp was served on the table, each person took a slice, and the best part of one fish was taken away. The rest Fish heads, bones, and tails will be removed directly."

"I'll go, isn't that a waste?"

"Actually, what the sweet and sour fish eat is the puff pastry and sweet and sour sauce. Using a peony flower knife only increases the surface area, and after the eight pieces of fish are removed, there is really nothing left to eat."

The best sweet and sour fish is carp that weighs about one and a half catties. The fish of this weight does not have much meat.

After marking both sides of the fish with flower knives, first marinate the fish with onion ginger water, salt, and light soy rice wine. This fish is big enough, so it should be marinated as thoroughly as possible when marinating.

While marinating the fish, Lin Xu started to adjust the batter.

The whole meringue batter is used to make sweet and sour carp, and the deliciousness is all on the outer shell.

But carp baked noodles are different. The essence of this dish is baked noodles, and there is an extra step of softening, so the whole custard can easily become mushy.

You have to hang dry powder paste.

Mix the low-gluten flour and potato starch one by one and put in a tray for later use.

After this step, the ramen dough has also relaxed.

Lin Xu took it out, rubbed it with lye, and began to roll the noodles to straighten out the protein in the dough, so that the noodles pulled out were thinner, longer, and more flexible.

Sprinkle some flour on the chopping board, put the rolled strips on the chopping board, dip some flour on the surface, and stretch it immediately.

Buckle the face of the right hand onto the left hand and continue to pull.

Roll the noodles in the flour while tugging to prevent sticking.

After pulling to the thirteen buckle, Lin Xu stopped.

At this moment, the ramen is slightly thicker than the hair.

Xie Baomin watched in admiration:

"It's not thick, it's good, and it can be stretched to thirteen knots easily. This is already a sign of a senior Baian master... Can this noodle continue to be stretched now?"

Lin Xu touched the noodles and said:
"It's okay, stretching to fifteen buckles is no problem."

"Then you can learn from Master's noodles in clear soup. You learn it quickly, lest those bastards keep laughing at me."

"Row."

Lin Xu put the stretched noodles flat on the chopping board, chopped them with a kitchen knife every one foot, and cut off the long noodles.

At this time, the noodles are very neat one by one, and you can't touch them with your hands. You can only stick a kitchen knife in and use the kitchen knife to hold up the noodles.

When the oil in the pan is [-]% hot, put the noodles in and deep fry.

The noodles are very thin, and a lot of water will be lost during the process of stretching the noodles, so they cannot be deep-fried in high oil temperature, otherwise the noodles will be mushy when they are just put into the pot.

This step is a bit like frying instant noodles. When the noodles are fried until the surface is browned, they become a noodle cake.

Remove with a slotted spoon and place on absorbent paper to absorb excess oil.

Today's fish is too big, and the amount of noodles should be more, so as not to be insufficient.

Lin Xu fried some more noodles, then brought the marinated fish over, removed the onion and ginger, wiped off the water on the surface, and put the carp into the dry batter by lifting the tail of the fish.

Grab the dry powder and apply it to the fish, spreading the fish body and knife flowers as evenly as possible.

Hang the dry powder paste on the inside and outside, and shake the fish tail a few times to shake off the excess dry powder, so as not to spread out in the oil pan during frying, causing the fried paste to become bitter.

When the oil in the pan is [-]% hot, hold the fish tail with your hand, immerse the fish head in the oil pan and fry it into shape.

Then, holding the fish tail in one hand and a spoon in the other, scoop up the hot oil in the pot and pour it on the fish, so that the large flower knives on both sides of the fish body are tilted up, so that it is easier to fry the fish thoroughly.

After the body of the fish is shaped by frying, put the whole fish into the oil pan and start frying.

It is quite difficult to fry a large fish weighing eight catties, so it should be fried slowly on low heat.

While Lin Xu was busy frying fish, Xie Baomin sliced ​​the grass carp into fish fillets to make boiled fish, while the black fish was made into sauerkraut fish. Today's whole fish feast satisfies everyone's desire to eat fish.

After the carp in the pot is fried, set up another pot beside it, put smashed onion, ginger and broth, then add a large spoonful of white vinegar, a large spoonful of sugar, and a small spoonful of salt.

After heating, put the fried carp in.

This step is the so-called soft slip.

Put the crispy fried carp into the broth and cook it again, so that the sweet and sour taste can penetrate into the fish as much as possible, so that the fish is more delicious to eat.

"It's different from sweet and sour carp. Sweet and sour carp doesn't have this step."

Zhu Yong is more interested in fish, but the dish of baked carp noodles is relatively unpopular, so he is somewhat curious.

Xie Baomin next to him said with a smile:

"Sweet and sour carp in Shandong cuisine is eaten for enjoyment. They only eat puff pastry and sweet and sour sauce, but people in the Central Plains are more pragmatic. Every piece of meat on the fish must be eaten, so there are steps to slip."

Carp whose skin was hard fried is boiled again until it becomes soft.

Because of the white vinegar and sugar used, the fish is not colored.

According to the method of this dish, it cannot be colored when slipping, and the color is all on the sweet and sour sauce, which can make the fish meat and sweet and sour sauce show a contrast in color, making it more pleasing to the eye.

When one side is cooked, carefully turn the fish over with the help of a slotted spoon so that both sides are properly cooked.

When the fish meat is all soft, remove the onion and ginger, and carefully take it out of the pot.

A huge fish plate was already set up on the workbench, and it was specially scalded to make the fish delicious.

A big carp weighing eight catties was put in, and the length was just right.

Next is the sweet and sour sauce.

This step is quite simple. The store makes sweet and sour pork tenderloin every day, and the sweet and sour sauce is always available.

Lin Xu poured out the fish soup in the pot, added three tablespoons of sweet and sour sauce into it, heated it up, and poured a spoonful of hot oil from the fish frying pot into it.

As soon as the hot oil is baked, the sweet and sour smell immediately floats out.

Use a spoon to pour the sweet and sour sauce over the fish, even the bottom of the plate.

This dish is eaten with baked noodles dipping sauce, and the amount of sweet and sour sauce should be larger, so that the baked noodles cannot be dipped without juice.

The ruddy sweet and sour sauce quickly enhances the appearance of the whole fish.

After pouring the sauce, cover the fish with fried thin noodles, leaving only the fish head, and the whole dish is officially ready.

At this moment, other dishes are basically done.

Have dinner.

When Lin Xu came out of the kitchen with a fish plate, the elders and members of the relatives and friends group who were waiting for dinner all gathered together:
"Wow, this fish looks so majestic!"

"I actually covered the fish with a quilt. Is this because I'm afraid of catching a cold?"

"Just by looking at the appearance, you know it's not bad."

"Hmm, let me declare in advance that this is the catch of my fishing grandma, so don't forget it."

Looking at the embarrassed cousin, Chen Yan curled her lips speechlessly.

Isn't it just a fluke to catch a small carp, its tail is almost up to the sky.

Wait, I have a chance to go to the beach, I have to show you how scary it is when a female fisherman and a fishing rod become one!
What is a mere fisherman?
If you want to be a Tianshan Child Elder in fishing!

While she was muttering, on the service counter downstairs, Dundun, who had just eaten the charcoal-grilled white strips, looked up at the ceiling.

seaside?

Even if you go to the end of the sky, if you can't catch it, you still won't be able to catch it.

But... I haven't seen the sea yet.

If there is a chance to go for a walk on the beach, it seems to be good...

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I found that every time I searched for information, the time passed quickly. I originally planned to write professionally, but I didn't expect it to be delayed until now.This chapter is 5200 words, ask for a monthly ticket, brothers!There is another update tonight!

(End of this chapter)