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

Chapter 579: An Artifact for Serving Meals With Coexistence of Beauty and Deliciousness--Douban Fish!Cousin-in-law's request! 【Subscribe】

Shen Jiayue pulled out an air fryer from the cupboard, ha, the tool is in hand, let's wait for the relatives at home to tremble!
She held the pot and put it on the workbench, and when she saw Lin Xu put the prepared sea bass into the pool, she asked curiously:
"What kind of fish are you going to do?"

"I'm making watercress fish today, a kind of fish dish that is more suitable for eating with rice."

Watercress fish?
Shen Jiayue recalled the dried fish that she ate in the store before, and asked curiously:
"Is watercress fish the same as dried fish?"

Lin Xu shook his head:

"It's not the same. The dry-roasted fish is spicy and salty, while the watercress fish is salty and sweet with a little sourness. In addition to the bean paste, no chili is added, while the dry-roasted fish must be soaked. Pepper."

The ingredients are different and the methods are different, resulting in a dish that is obviously very similar, but the taste is very different.

The dried fish is tender and juicy, with a first-class taste.

The watercress fish has a crispy skin because it has been deep-fried.

After listening to Lin Xu's explanation, Shen Jiayue was looking forward to this dish:
"I'm so greedy, I'll eat more when you're done."

Shi Wenqing was a little afraid to touch the idea of ​​passing on males but not females.

This is the doctor's responsibility and also the doctor's sense of mission.

Fish are not the same, and the way of initial processing is also different.

Stir-fry the aroma of minced green onion, ginger, and garlic in red oil to further enrich the aroma of bean paste.

I originally thought that just after the Chinese New Year, eating big fish and meat was a bit high, theoretically speaking, I would not be gluttonous.

"You all have to try what I made. I made all these chicken wings, chicken popcorn, ribs, and squab. Try it quickly."

Take out the fried fish and put it aside for later use, then pour out the oil in the pot, leave the base oil, heat it up, pour in the chopped bean paste, and stir-fry over low heat.

Wash the fish inside and out, and put it in a basin to marinate.

When everyone heard this, they also stretched out their chopsticks to pick up this dish that looked very similar to dried fish.

And for these doctors at home, it is more meaningful to spend time on saving lives and healing the wounded. Cooking and so on should be solved with money.

You can't help but want to try it?

At this point, add minced ginger and garlic and half of the green onion, and continue to stir-fry.

"The child is finally asleep, Xiao Xu, I've come to you to learn how to cook, is there anything I can learn?"

Shi Wenshan couldn't help but swallowed when he saw the ruddy color of the whole fish and the strong aroma it exuded.

"I'll bring it to the living room, and let everyone see my brother-in-law's craftsmanship."

"..."

But Shen Jiayue was able to cook such troublesome dishes as grilled wings, so there was something special about it.

There should be more soup, because when you eat it later, this dish needs to be eaten with fish meat dipped in the soup, so that the taste will be better.

Lin Xu stir-fried slowly, let the hot oil fully fry the aroma of the bean paste, and at the same time, the oil in the pan turned into rosy fat.

In the year of graduation, CCTV went to the hospital to shoot a program, and she became an on-camera doctor, and then she met her cousin-in-law, who was in charge of the column group at the time and also graduated from Peking University Media.

Deep-fried sea bass not only tastes more fragrant, but also removes the fishy smell, and the fish skin tastes better.

"Xiao Xu, do more, we will follow Wen Qing to try."

Wow, there are actually formulas.

The chicken wings are well marinated, it seems that this girl has really learned the essence, the taste is salty and mild, and the honey sauce on the outside is slightly sweet, which fully brings out the aroma of the meat.

"Don't tell me, although the surface of the Zeng Cake looks dark, it tastes really good."

The ruddy soup exudes an attractive fragrance, coupled with the sticky texture, it makes people feel greedy just looking at it, even if there are no side dishes for this kind of soup, Lin Xu feels that it is delicious with rice. Eat, he can easily eat two big bowls.

"This fish is good and delicious. It looks so red and bright, but it's actually not spicy, but the aftertaste is a little sour and sweet. It's suitable for eating with rice..."

"Zeng Cake can't be started until tomorrow at least, and it needs to be steamed overnight, and it can't be eaten until the day after tomorrow at the earliest. I will make more tomorrow, and let Yueyue drive it to everyone. Sister Wenqing, come and steam a pot directly. I want to eat it." Just heat it up and eat it at home, it’s convenient.”

Stir-fry until the minced ginger is slightly yellow, and start to season.

Cousin Wenqing is the representative of the top academics in the family. She was admitted to Peking University School of Medicine with excellent grades. She was recommended for a master's and doctoral program before graduating from her undergraduate degree. She is now working in the First Affiliated Hospital of Peking University.

After talking about this, just as Lin Xu was about to continue eating, Shi Wenqing's husband Luo Jiayao asked Lin Xu in a low voice:
"Xiaoxu, did you sign the exclusive copyright with Joy Media?"

Lin Xu thought for a moment, then smiled and said:

The fish should not be fried too much. Generally, it can be fished out to control the oil when the surface is slightly burnt.

Everyone is looking forward to eating Zeng Cake the day after tomorrow.

Soon, the soup thickens.

Stir well to let the various flavors blend together, put in the fried fish, and add a large bowl of water, the water is just over half of the fish body, not too much, because the juice needs to be collected in the end.

"Brother, don't lie to me. Is this really a very valuable secret book? Then I won't learn it. I can't break Xiaoxu's rules. Just teach me two simple ones."

For example, onions are peeled and rooted, ginger is cleaned and minced, garlic is peeled, and sliced, diced, diced, and minced according to different dishes.

"I thought it was a simple dish, but I didn't expect it to be so labor-intensive. I can't do it just by pouring the soup."

Taking advantage of this time, Lin Xu began to prepare the ingredients needed for this dish.

The oil temperature was [-]% hot. He picked up the marinated sea bass, removed the onion and ginger, wiped off the moisture on the surface, then put it into the oil pan and started frying it.

Shi Wenqing likes Lin Xu's hanging cream peanuts very much. She picked them up with chopsticks at first, but later she found it unsatisfying and scooped them directly from the plate with a spoon.

Everyone laughed.

Although this step seems simple, it is actually a bit cumbersome and troublesome.

Shi Wenshan couldn't help cheating his sister:
"The watercress fish dish that Xiaoxu just made is quite simple. You can make it just by remembering the formula. Let me tell you the formula. It is said that it is passed on from male to female, so it is just like this to you..."

He cut the lo mei and put it on the plate, and prepared other dishes.

Lin Xu said:

Everyone was shocked when they heard it.

So burn for a while, cover the pot and simmer again.

Lin Xu didn't point her out and continued cooking.

It was still early, and Lin Xu didn't cook the watercress fish directly, but processed the other ingredients he brought first.

My cousin's husband's family is from the south of the Yangtze River, and he is not used to the northern diet. Although the relationship between mother-in-law and daughter-in-law is generally harmonious, there are times of friction.

Breastfeeding consumes a lot of energy on the body, so Cousin Wenqing is always hungry.

Hearing this, everyone's gluttons were hooked:
"Oh, it's been a long time since I ate Zeng Cake."

But for the sake of the children, the consumption must be done first.

Han Jitong was so stupid that he didn't choose in advance. After the old lady signed the Xiehe, he hurried to Jishuitan, and finally he didn't have to endure the nagging, so happy!
The couple quarreled a lot over this.

Lin Xu said, and then tasted the roasted wings made by Shen Jiayue.

Fortunately, the income is good, and there are nannies at home, so there is no need to waste time on pots and pans.

Documentary channel?
Lin Xu asked:

Han Jitong smiled and waved his hands:
"That's not okay. You should be busy with whatever you do. You can eat the dishes you cook once in a while. If you want to eat them every day, your grandma will force me to measure my blood pressure and blood sugar."

Shi Wenshan looked at this scene with a surprised expression:

While the soup is still boiling, turn off the heat, pour the remaining scallions into the pot, and stir to let the scallions completely mix with the thick soup.

Mrs. Han glanced at her husband:
"If I had known that I would have gone to Jishuitan when I was re-employed, I would have been glib all day long, so I didn't feel at ease."

Lin Xu asked curiously:
"What's wrong brother-in-law?"

While she was talking, Shen Jiayue said:
"Sister Wenqing, you've been pregnant for three years. It was extremely difficult for my cousin to lie to you in the past, but now I can be fooled with just a few words. It's too scary to have a baby, isn't it?"

Soon, all kinds of compliments rang out. Even Mrs. Han felt that her granddaughter was amazing. With this skill, it would be no problem even if she went out to open a shop.

"no problem!"

Luo Jiayao said:

Cook it for a while, then pour in half a spoonful of balsamic vinegar.

Let me just say that there are martial arts cheats in martial arts novels. Cooking and martial arts belong to the same traditional culture, so naturally you have to have your own cheats.

If you open a store, you can't have a row of air fryers in the kitchen.

Shi Wenshan was very interested in this dish, and asked curiously:
"Is this thing difficult? Can I learn it?"

After speaking, he pointed to the bean paste that was being chopped on the chopping board and explained:
"The so-called spicy refers to minced bean paste, sweet refers to sugar, and ajinomoto refers to monosodium glutamate. There is nothing difficult about this dish. There are only so many tricks. As long as you practice it well, the fish you make will definitely be delicious. Unpalatable."

Lin Xu said as soon as he heard it:

Only then did I begin to prepare watercress fish.

"Grandpa, please don't be polite. Those of us who are juniors are lucky to be able to help you with work. If you like to eat, I will come back next weekend."

Lin Xu took a spoonful of light soy sauce and poured it into the pot along the side of the pot.

"It's not difficult. As long as some details are in place, the fish will not be unpalatable."

Lin Xu took a large colander, carefully took out the fish, and put it on the prepared oval fish plate.

"Does this still need to be chopped?"

"When will you start making it? I'll go to the store to try it then."

These are very simple if you want to learn.

Shi Wenqing said:
"I don't know. Maybe it's because I'm on maternity leave recently. I want to eat any sweets I see. I was worried that it might be diabetes. I secretly tested my blood sugar. It's okay...Xiao Xu, do you have many desserts in your store?" ah?"

Everyone finished tasting the watercress fish made by Lin Xu, and they were praising its deliciousness. Shen Jiayue couldn't wait any longer, and said to the relatives present:

Bring to a boil again over high heat, and add the prepared gravy.

Lin Xu said:

Chop the bean paste completely, scoop it up with a kitchen knife, and put it in a bowl.

Then Lin Xu put a spoonful of bean paste on the chopping board, and started chopping it with a kitchen knife.

The reason why it is changed to low heat is because it can stir-fry the aroma of bean paste and red oil better.

"Yes, many Sichuan dishes require minced bean paste. If you eat the sauce, you won't see the sauce...Brother, if you really want to learn this dish, I will tell you the recipe, and you can follow it. You can't go wrong."

The old lady Han picked up a piece of watercress fish with chopsticks and tasted it, her eyes were a little surprised:

Soon, a large table of dishes was prepared, and the dishes were very rich, including smoked chicken, smoked eggs, smoked elbow, smoked fat sausage, smoked pork head meat, tiger skin chicken feet, sweet skin duck, etc., as well as shredded white jade lotus root, hanging Cold dishes such as frosted peanuts, coir raincoat cucumbers, tofu mixed with shallots, as well as various styles of stir-fried vegetables, steamed vegetables, and soups.

After chatting for a few words, Shi Wenqing was swallowed by the smell of watercress fish. She picked up the plate and said:

But at this time, he felt like he hadn't eaten for two days.

"Is there any food that is more durable? And it also has a feeling of fullness. If you can't eat for half a day, you won't be full. The more you eat, the hungrier you will be."

Shen Jiayue is very curious, didn't I just give you snowy bean paste?This is a sweet tooth again, is this also the change of having a baby?
In addition to the decline in IQ, she also became a gluttonous girl.

It tastes so satisfying and appetizing that people can't help but want to open a bottle of beer and take a sip.

Immediately use a tight leak to beat out all the slag in the soup in the pot, and filter the soup clean.

Having a baby is scary...

When the aroma of the sauce rose, he poured another spoonful of rice wine into the pot.

There are not many fried dishes, after all, such dishes that come into contact with hot oil are too easy to be scalded.

Set it up and adjust the skin and body of the fish.

"Brother-in-law, do you work at CCTV?"

"This is watercress fish, which is very different from dry-cooked fish. When you eat it with soup, it tastes better. The soup can also be used to soak rice."

Ginger and garlic are chopped into pieces and served on a plate separately.

"It's alright, alright, in front of the children... eat the vegetables, they're all cold."

Unexpectedly, just to express himself in front of his mother-in-law, Lin Xu recommended a bunch of simple and easy-to-follow dishes that are more bluffing.

Lin Xu took the wine glass with both hands:

I thought the purpose of learning watercress fish.

Lin Xu was delighted to hear this.

Then scoop the soup in the pot and slowly pour it over the fish.

Lin Xu came out to say hello to everyone, declined the request of his aunt, aunt, and second aunt to help in the kitchen, returned to the kitchen, and continued cooking.

When they retired, several major hospitals in Beijing sent invitations to re-employ the two elderly people, and the remuneration was quite generous.

Aunt Han Shufen tasted the chicken wings between her sandwiches, and looked at her niece suspiciously:
"Yueyue, did you really do this? Couldn't it be Xiaoxu who did it ahead of time for you to take credit for it?"

Lin Xu said:

The medical pressure is too great, and every hospital is overcrowded.

So Lin Xu recommended a bunch of steamed dishes, and Shen Jiayue also said that she could teach her cousin how to make custard mooncakes and sugar-fried chestnuts and other delicacies and snacks.

The reason why this dish is delicious is that it is based on the fried bean paste. If the heat is not enough, the aroma of the bean paste will not come out, and the fish will be almost tasteless.

This requirement runs counter to the diet of modern people.

But steamed vegetables are much safer.

The reason why I chose to re-employ at that time was also to continue to shine in the post of saving lives and treating diseases.

Finally, add half the amount of white sugar than balsamic vinegar.

Shi Wenshan rolled up his sleeves and put on an apron to help. He is one of the few players in the family who can cook. As for aunts, aunts, and second aunts, their cooking skills are inversely proportional to their medical skills.

Of course, the old lady was just talking.

Boil the water, use a spoon to scoop the water in the pot and pour it on the fish continuously, especially the parts of the fish head and tail that cannot be soaked in the soup, need to be patient and scalded many times.

I didn't have much contact with him before, and I only heard that this cousin-in-law is in the media industry, but now hearing what he said, it seems that the unit he works for is not an ordinary media company.

Lao Shen thought it was a new way of roasting fish, but after eating it, he realized that it was very different from roasting fish.

As for the brought green vegetables, they should also be pretreated after washing.

Shi Wenqing asked again:

Not long after, all the relatives in the family arrived.

Now she wants to learn how to cook from Lin Xu, also to show her mother-in-law that there are gourmet genes in the family.

For fish with scales, it is generally enough to remove the scales, while for fish without scales, you need to scrub the fish with salt water to wash off the mucus on the surface.

At this moment, Cousin Wenqing squeezed into the kitchen:

Han Shuzhen became excited when she heard it:
"Don't tell me, this is really made by Yueyue. At that time in Yinzhou, she pestered Xiaoxu to learn how to cook. I also watched it. From the beginning to the end, Xiaoxu just moved her mouth. She operated the whole process. Later I have made it several times, and it tastes better every time.”

After 10 minutes, turn the fish over in the pan and continue cooking.

Hot and cold, sweet and sour, everything.

Shi Wenshan asked curiously:

The perch is slaughtered clean, with a slanted knife on its body, and pickled with green onion, ginger and salt.

Because there is not much soup on both sides of the fish body, be careful not to touch the fish body when scooping it up. At the same time, scoop as much soup as possible onto the head and tail of the fish.

The cousin-in-law's culinary skills are really amazing.

"Well, fragrant!"

Change the scallion into chopped green onion, the amount should be a little more, about half a bowl, because this dish needs to put the green onion twice, once when cooking, and once before serving, so the amount of chopped green onion should be enough.

"Then why don't I turn around and steam some of the steamed cakes that everyone in Shaanxi likes. It's made of glutinous rice. It's quite sweet and doesn't get angry. It should meet Sister Wenqing's requirements."

If it is over-fried, the fish will lose its freshness and taste, and it will taste dry and burnt.

"A lot, what would Sister Wenqing want to eat?"

He solemnly recited the formula that Lin Xu said just now, and repeatedly told him not to spread it to the outside world, so that Cousin Wenqing really thought that he had obtained the secret book of cooking:

Hearing this, not only Shi Wenshan became interested, but even Shen Jiayue, who was making honey chicken wings in an air fryer, turned his face curiously.

Second Aunt Han Shulan said:
"Eat less peanuts, and you will get angry if you eat too much... I have never seen you so greedy for sweets before. What's the matter recently?"

"It's like this. Recently, I was transferred to the documentary channel. I plan to create a food column. I want to invite you to participate, but I am worried that you have a contract and cannot participate."

Then they fell in love, got married, had babies, and lived an ordinary and happy life.

Cook for another 10 minutes. When the meat on both sides of the fish body is fully cooked and trembles slightly as the soup in the pot boils, it means it's time to come out of the pot.

He rubbed the fish with onion and ginger and said:
"The flesh of perch is thick, so it's fine to punch it deeper. If you use mandarin fish, wash it with salt first, and then rinse it with cold water to wash off the mucus on the surface. The fish will taste better."

After 10 minutes, the fish was almost marinated, and Lin Xu heated the oil in the frying pan.

Han Jitong was happy now, and took the initiative to pick up the wine bottle and pour Lin Xu a glass of white wine:
"Thank you for your hard work, Xiaoxu. I have to let you cook when I come to the house as a guest. It's me, the grandpa, who has neglected my duty."

She pricked up her ears and listened carefully.

"It's too simple, you can just learn from Yueyue, the air fryer makes crispy squab, the air fryer makes honey roasted wings, and there are other messy foods, Yueyue basically knows it, and the cola chicken wings You can learn anything, it’s very simple.”

"Soy sauce, cooking wine and vinegar, salty and salty miso, sweet and spicy onion, ginger and garlic, thicken it out of the pan!"

Because his son Han Shuyu is the director of the Department of Cardiac Surgery in Jishuitan, and his daughter-in-law Li Xiaomin is also working in the ICU, even if the old man has ideas, he dare not mess around, not to mention that he is so busy all day long, dealing with serious diseases , I have to squeeze time to eat and go to the toilet.

The cooking level of the whole family is also limited to the most elementary level.

"Yes, it's CCTV. Does Xiaoxu have any ideas? Do you want to cooperate with CCTV?"

Since it is CCTV, it is easy to handle.

Lin Xu smiled and said silently in his heart:
"The opportunity to slap Yanjing TV in the face has finally come!"

--------

Today is too busy to take care of the third watch, let's do it tomorrow, and try to make the third watch tomorrow.This chapter is 5400 words, ask for a monthly pass!
(End of this chapter)