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Chapter 627 Jade Belt Carp: A high-end Northeast dish that Zhang Xueliang never forgets! 【Subscribe】

"Hi everyone, I'm Lin Xu, and I'll continue to teach you how to cook today!"

In the small kitchen of Lin Kee Food, Lin Xu started filming today's food show.

"The bear's paw made in the last issue received a lot of enthusiasm, but some netizens said that no matter how delicious the bear's paw is, it is not real bear's paw, and the ingredients are so expensive. They asked me if I could use more common ingredients to make high-end dishes in Northeast China. Today , let’s use this carp to cook a high-end dish that was famous in Northeast China back then—Jade Belt Carp.”

The opening remarks are very simple. After talking about the dishes, it is time to introduce the ingredients.

After Lin Xu gave a brief introduction, he did not rush to slaughter the carp, but changed the ingredients first.

The ingredients of this dish are white spring bamboo shoots, red ham, green coriander and black sea cucumber. The combination of four colors can make the dish look more perfect.

Peel off the outer coat of the spring bamboo shoots, only the core part of the bamboo shoots, and use a kitchen knife to finely cut into seven or eight centimeters long filaments.

Soak the shredded bamboo shoots in water, then cut Jinhua ham and soaked sea cucumbers into [-]-[-] cm long shreds, the same thickness as the shredded bamboo shoots.

Finally, remove the roots and leaves of the coriander, leaving only the crisp and tender stalks, and cut them into seven or eight centimeters long.

All the shreds are cut, add some clear chicken broth to the pot, bring to a boil, put the sea cucumbers in and blanch for a while.

The time does not need to be too long. When the water boils, sprinkle the sea cucumbers in. When it boils again, take it out with a colander, and use the heat of the chicken soup to add a base flavor to the sea cucumbers.

The shredded sea cucumber should be soaked in cold chicken soup immediately to lower the temperature to prevent the shredded sea cucumber from melting in high temperature and breaking into small pieces.

Then put the shredded ham into the pot, blanch it for a while, then remove it, and use chicken broth to stimulate the umami taste of the shredded ham.

Finally, use the chicken broth that has blanched shredded sea cucumber and shredded ham to blanch the shredded bamboo shoots.

Bamboo shoots contain a lot of oxalic acid and cannot be eaten directly. It is best to blanch them so that you can enjoy the freshness of the bamboo shoots.

Several ingredients were all ready, Lin Xu looked at the camera and said:

"The ingredients of this dish are relatively not so high-end. Although sea cucumber and ham are also used, only two sea cucumbers are used, and only a small piece of ham. So if you have some cooking experience, you can try it at home. But it’s okay for beginners, because the process of processing the main ingredients is relatively discouraging.”

Carp is the main ingredient and the top priority of this dish.

Lin Xu has cooked fish dishes many times before, but he still showed the whole process of killing fish. This is not only for those who want to learn how to cook, but also for everyone to know what the process of killing fish is. .

Hit the fish's head with the back of the knife, and then stab the middle of the pectoral fin with the tip of the knife to release the fish's blood before it dies.

The fish is alive now, and the blood can flow out faster, making the fish whiter and cleaner.

After the fish blood is released, quickly remove the scales, gills and viscera, and clean the black membrane in the abdominal cavity of the fish.

After all these steps are done, rinse the fish with clean water, then use kitchen paper to dry the water on the surface and abdominal cavity of the fish, and start to change the knife.

Put the fish flat on the chopping board, cut the knife from the tail of the fish, stick to the spine of the fish and flatten the front piece until it stops a little behind the gills, and lift the knife upright to remove the piece of fish meat.

Then turn the fish over and remove the flesh from the other side.

Remove the ribs of the fish, and then cut off the excess corners to make the fish a standard rectangle.

Lin Xu said to the camera while he was busy:

"This is done for the sake of appearance. All the fish must have the same width, so you need to cut the sides first. If you do it at home, you don't need to be so troublesome, just pay attention to safety."

When slicing fish, it is very easy to slice into your hands, so be careful in this step.

Shen Jiayue, who was sitting behind the monitor, asked curiously:

"Can you ask the enthusiastic stall owner to help change the knife?"

Lin Xu smiled and shook his head:

"If you want to eat boiled fish, sauerkraut, etc., it's no problem for the enthusiastic stall owner to help you change the knife, but for this dish... the enthusiastic stall owner's knife skills may not be up to standard."

Knife skills are the basis of most high-end dishes.

Only with good knife skills can the food value be improved in the pre-processing stage.

This jade belt carp has higher requirements for knife skills, because to put it bluntly, this is a fish roll made by rolling the ingredients with fish meat and then steaming it in a pan.

If you want to make fish rolls with complete specifications and consistent sales, you must have outstanding knife skills.

Lin Xu put the cut fish on a plate aside, and said to the camera:

"Everyone, don't complain about Dubai's knife skills when you see such cuts. These fish will be cooked into fish soup later, or made into other fish and meat dishes. I won't throw them away, and I am reluctant to throw them away."

After speaking, he put the fish meat up and the skin down, and started to fillet the fish from the tail.

The fish fillets are about five or six centimeters long and four centimeters wide, and roughly rectangular in shape. Only when rolled like this are they extraordinarily beautiful and beautiful.

Just now, when Lin Xu said that a passionate stall owner may not be able to achieve the knife skills, the two photographers still didn't quite believe it.

But seeing Lin Xu slice the fish into thin rectangular slices, I suddenly felt that no matter how enthusiastic the stall owner faced this kind of request, he would become a RT-Mart fish killer for ten years-the knife is cold, and the heart is also cold of.

Lin Xu showed the fish fillet, and the two photographers found that not only the fish fillet was rectangular, but also the fish skin attached to it was drawn in a straight line.

When the second piece is cut, not only the size of the fish meat is exactly the same, but the width of the skin is also the same.

I just said that people with certain cooking experience can try it at home. The so-called cooking experience here is the experience of being an executive chef in a big hotel, right?

Not only were the two photographers complaining, Shen Jiayue, who had been staring at the monitor, was also muttering in her heart:
"Chou Xubao, you actually put it here in Versailles, teach me if you have the ability!"

Lin Xu cut the fish meat into slices. All the fish meat was uniform in thickness, and the fish skin was uniform in width.

Such technology is really amazing.

Put these fish fillets in a small basin, add a teaspoon of salt, half an egg white, and a teaspoon of pepper.

While stirring gently with his hands, he explained the essentials to the camera:

"In the past, cooking required that salt not touch meat ingredients, because salt has a strong water-killing effect and can kill the water in the meat, but these fish fillets need to do the opposite, because only in this way can the fish be After being glued and rolled into fish rolls, they will stick together and will not fall apart."

It is difficult to beat the fish meat, so half an egg white is added. This is not only to make the surface of the fish meat more sticky and easier to roll, but also to lock the moisture in the fish meat.

When the surface of the fish fillet is sticky, proceed to the next step.

Lin Xu brought a larger long plate, and put the carp's head and bones into it completely.

In high-end banquets, the fish head is not for eating, but for concave shape to increase the appearance of the fish.

After setting it up on the workbench, he took a smaller plate and picked up a piece of fish from the basin, with the skin side up.

Neatly place the shredded ham, shredded sea cucumber, shredded bamboo shoots and coriander stalks that were prepared earlier next to the fish skin.

Then roll up from one end of the fish skin, roll all these ingredients into the fish, roll to the end, and use the stickiness of the fish to stick the fish roll.

Then carefully place the fish roll sideways on the fish, and continue to roll the next one.

Such a fish roll is rolled one by one, placed next to the previous fish roll, neatly stacked from the back of the gills to the fish tail, and started to be placed on top of each other.

There are three layers in total, just enough to use up all the fish fillets.

Lin Xu washed his hands, put a steamer on the stove next to him, brought it to a boil, kept the water in the steamer boiling, put the long fish dish in, and started steaming.

"The steaming time is about 7 minutes. If the time of a professional steamer is halved... At this point, the more laborious steps are basically over. The rest is to cut off the material and start preparing the sauce."

The preparation of the sauce should be quick, and it is best to pour it on the fish when it is steamed and out of the pan.

This can not only seal the fresh fragrance of the fish, but also allow the fresh and tender fish to be served on the table in the first time for diners to taste.

"For steamed dishes, the fish will quickly lose its freshness after steaming, so the sooner it is served, the more delicious the fish will be for diners."

After Lin Xu finished speaking, he took the kitchen knife and began to change the knife.

Scallions, ginger, and garlic are all finely chopped, especially the minced ginger. It is best to reach the point of minced ginger, so that the taste of ginger can be tasted, but the ginger cannot be chewed, which is more in line with the requirements of high-end dishes.

Cut the onion, ginger, and garlic and put them in a small plate, then arrange the unused shredded winter bamboo shoots, shredded sea cucumber, and shredded ham, and also chop them into fine pieces.

Finally, the diced fatty meat and green and red peppers in the ingredients are also cut into fine particles the size of shredded winter bamboo shoots and sea cucumbers.

Lin Xu looked at the time, set up the frying pan, and started making the sauce.

He added a spoonful of lard to the pot, heated it up on high heat, poured the chopped onion, ginger, and garlic into it and stir-fried it, then added other chopped ingredients, and stir-fried it over low heat to release the aroma of all ingredients .

For example, the pungentness of ginger, the spiciness of green and red peppers, the aroma of fatty pork, and the freshness of shredded bamboo shoots and ham.

When the aroma comes out, add a teaspoon of pepper powder to the pot, cook with balsamic vinegar and rice wine, then add light soy sauce, sugar, and white pepper powder, stir fry evenly, and pour in the prepared broth.

This clear soup is the same type of soup with boiled cabbage. It looks as clear as water, but the taste is extremely mellow.

The reason why no salt was added in the seasoning just now is because the soup is made with ham, which has a strong salty and delicious taste.

The clear soup does not need much, two tablespoons are enough.

Simmer on low heat to let the fresh aroma of each ingredient blend into the soup.

At this time, the fish in the steamer is almost up to the time.

Lin Xu turned off the fire, opened the lid of the pot, and took the fish dish out of the pot with a clamp.

At this time, the fish meat has been broken and steamed into a transparent shape, and the four-color ingredients inside can be seen clearly. It really feels like a jade belt when put together in such a roll.

There was some steamed soup on the bottom of the plate, and Lin Xu decanted it out carefully.

Then place the fish dish on the work surface.

At this moment, the juice in the pot has been boiled, and Lin Xu poured the adjusted water starch into it to collect the juice.

When the starch water becomes transparent and the sauce in the pot becomes thick, pick up the wok, use a spoon to scoop up the slightly thick soup inside, and pour it neatly over the fish rolls and carp heads and tails until All ingredients are drizzled with this delicious topping.

After finishing these, the whole dish is considered to be over.

Lin Xu looked at the camera and said:

"Is it not as difficult as I imagined? Those who have experience can try it. It is said that this is a famous dish in the Marshal's Mansion. The young marshal Zhang Xueliang must order it at every banquet. Friends who want to experience what it is like to be a marshal can try it." try it."

After saying this, the camera paused, and the two cameramen came up to start taking close-ups.

And Shen Jiayue got up, moved her arms and legs, looked in the mirror, and after confirming that there was no problem, she was ready to try it.

The last time I made bear paws, because the three state banquet chefs from Diaoyutai were all there, I gave them the chance to taste them.

Today, it's time for me to be a certified taster!
Although I haven't tasted it yet, it is still very exciting to smell the fresh aroma wafting from the plate.

And the appearance of this dish is also very good. It is very similar to the Mint Beef with Yunnan cuisine that I ate two days ago. It is made with some ingredients in meat rolls.

However, the difference is also obvious. The mint beef is a cold dish. From cutting the meat to the final sauce, there is no need to heat up at any step, while the jade belt carp needs to be steamed before pouring the sauce.

One of these two dishes is in the northeast of China, and the other is in the southwest.

One is a cold dish with a refreshing taste, and the other is a steaming hot dish.

One is livestock meat, and the other is aquatic meat.

One is a high-end dish, and the other is a home-cooked delicacy.

Everything seems to be opposite.

I really wonder if some stubborn person made these two dishes on purpose.

After the close-up was taken, it was brought to the dining table. After Shen Jiayue sat down, she began to take pictures and taste the food.

She didn't talk nonsense, and after she started filming, she picked up a fish roll wrapped in soup and put it in her mouth. After taking a bite, the sweet, sour, spicy and other flavors in the soup flooded into her mouth.

The fish is fresh and tender, and the ingredients such as shredded ham and bamboo shoots in it are also delicious and rich, which not only enriches the taste, but also makes the fragrance of the fish more unique.

"Wow, it's super delicious. I never thought carp could be so delicious."

Shen Jiayue ate two fish rolls in a row, and only then did she remember to say something.

After speaking, she said to the camera:

"Stop filming, hurry up and eat, and write subtitles for the ending!"

The two photographers originally thought it was Shen Jiayue's joke, but unexpectedly the girl said:
"Really, as far as I just said, the ending is the best, and it seems that the fish is really irresistible... Come and eat, I will be in charge of editing today's video."

Hmph, although Xu Bao is very capable, we can't be vases.

Shen Jiayue conceived this way of ending when she just tasted it.

After the camera was turned off, she picked up the phone again and called Shu Yun to come up to taste the delicious jade belt carp.

At this moment, Wei Gan and the others also came over. Lin Xu picked up a fish roll and tasted it, and finally understood why the young commander likes this dish so much. Who doesn't like this kind of fish that is delicious and not picky? nah!

After tasting, he tidied up the kitchen and planned to go to the big kitchen to see how the lunch was being prepared.

Today I want to eat fat sausage chicken at noon. Wei Gan has already marinated the fat sausage just now, and he is very particular about marinating it in a casserole, so that the stewed fat sausage will be more delicious.

Just as Lin Xu left the kitchen, Shen Jiayue who also came out asked:

"Xu Bao, is this really the young marshal's favorite dish?"

"Yes, this is written in the memoirs of a chef named Pu Tiantian in the back kitchen of the Marshal's Mansion. He also wrote about the favorite dishes of Miss Zhao Si, Yu Fengzhi, and Mei Lanfang who visited the Marshal's Mansion. , very gossip, but interesting."

Shen Jiayue was a little surprised:
"Sounds interesting, what kind of food does Mei Lanfang like?"

"Dongpo crucian carp, it is said that Mr. Mei liked this dish very much, and specially rewarded the chef in the back kitchen."

Soon, a dish of jade-belt carp was eaten up, and everyone ate up even the fish head and the remaining fish meat used as decoration.

Wei Qian said with a lot of meaning:
"I didn't expect fish to do this, I was too naive."

Lin Xu smiled:
"Not only fish, but also pork, beef, and mutton can be made in this way. There is a dish called Sydney Beef Soup, isn't it made in this way?"

Sydney Beef Soup is hollowed out from Sydney to make it look like a cup, and then the beef rolled with shredded green onion is put into it and steamed in a pan. The steamed meat has a strong Sydney flavor, and diners are very welcome.

Wei Qian said:

"Looking back, I'm also thinking about trying."

After speaking, he asked Zhu Yong:

"Aren't you good at aquatic products? Can this jade belt carp be restored?"

"There is a tutorial from the boss. It should be ok. I want to try to make it with Dongxingban. I don't know if the taste will be better."

Upon hearing this, Lin Xu said to Zhu Yong:

"Let Lao Huang send a piece of Dong Xing Ban later, you take a photo of the recipe and post it to the official account of Lin Kee Food, to promote the strength of the back chef."

They have all shown their faces on Yanjing TV in the past, but after such a long time, many new fans don't know each other. It's time to show their strength again.

Without even thinking about it, Zhu Yong agreed:

"Okay, try it with carp first, and then use Dongxingban after you get familiar with it, so as not to waste it."

Just as she was talking, Chen Yan went upstairs and saw Lin Xu and Shen Jiayue standing outside, and asked curiously:

"Didn't you say to shoot high-end Northeast cuisine? Why are they all out?"

Shen Jiayue giggled:
"It's over!"

"Then... how about that high-end Northeast dish?"

"It's finished too!"

Chen Yan:? ? ? ? ? ? ? ?

I didn't even have time to say more in the morning meeting, so I hurriedly ended it, and I didn't catch up?

Shen Jiayue said with a smile:

"I'm going to edit this video later. I'll let you take a look when it's finished. Get a general idea of ​​this jade belt carp that you can't buy now. How about Yanbao, how do I treat you?"

Chen Yan glanced at her, pouted angrily:

"It doesn't matter, I want to eat too! I am a big customer of Lin Kee Food, haven't you heard the saying that the customer is God?"

"I've heard of it, but we believe in Buddhism..."

Shen Jiayue teased her cousin, then took her hand and said:
"Don't worry, Xubao will cook another high-end northeastern dish when he's not busy. It's called Dongpo crucian carp. Even Mei Lanfang agrees to eat it... Do you want to try it?"

Dongpo crucian carp?

Chen Yan's eyes lit up, and then she pretended to be reserved and said:
"Since you are so enthusiastic, then I will help you control the quality of the dishes with difficulty. If they are not delicious, then I will..."

As she was speaking, she swallowed and asked Lin Xu:
"Brother-in-law, can I make this Dongpo crucian carp for lunch today? I have eaten Dongpo pork and Dongpo elbow, but I have never eaten Dongpo crucian carp..."

Now that the aunt had spoken, Lin Xu nodded and said:
"Okay, I'll do it later!"

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I made a mistake in writing about Lucy’s hometown earlier. Lucy is from Scotland, not England, and it has been changed now.This chapter is 5200 words, ask for a monthly pass!
(End of this chapter)