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

Chapter 792 Only by paying attention to everything can you make a famous dish as beautiful as crab meat-West Lake Vinegar Fish! 【Subscribe】

"Hey, Uncle Sun is really amazing!"

Several young people from the Reservoir Management Bureau rushed to help, some opened the net, some set the fish guard, and some helped to participate in the tug-of-war.

Not long after, a large herring weighing more than 30 kilograms was dragged ashore.

Everyone gathered around and took pictures with their mobile phones. They didn't expect that Uncle Sun would be a big fish weighing about [-] catties.

The old grandson smiled, took out a few pieces of dried fish from his bag, put them on a disposable plate, placed them in front of Dundun, and rubbed the little guy's head.

Every time you take Dundun out to fish, you can gain something, which is really better than any bait equipment.

Fang Xiangdong checked the condition of the fish and found it to be quite healthy. He said to Old Sun:
"You can take this fish away later, it can be regarded as a reward for helping us."

In the morning, several fish were actually caught, and there was also an alligator gar weighing less than ten catties. This helped the reservoir get rid of another disaster, and it is only natural to send a fish now.

The old grandson smiled and said:

"Okay, then I'll take it away later, let Xiao Lin clean up and cook a few dishes."

If he came by himself, he would not want this fish, but today, from a metaphysical point of view, he also has a share of credit, so he has to take it away for everyone to taste.

He took a picture of the big herring with his mobile phone, and casually posted it in the Linji Food group:

"The big fish caught together with Dundun, wait to eat at night."

After posting the message, he sent it to the group of Yingchun Street Fishing Association, letting everyone see the skills of the chairman, and by the way, he encouraged the young people in the group to guard against arrogance and impetuosity, and stabilize their mentality, and the big fish will naturally Take the bait.

In the store, Shen Jiayue looked at the photo of the big fish in Lao Sun's hair, and couldn't help but post a sentence in the group:
"Uncle Sun is really amazing. I can't even imagine how to drag such a big fish out."

As soon as it was sent out, the oven next to it made a "ding" sound, and the set baking time was up. Shen Jiayue immediately put down her phone and ran to the oven happily.

Ho Ho, the moss biscuits made by this baby are coming out of the oven!

She turned on all the cameras, and took another shot of the countdown to the end of the oven. After taking the picture, she opened the oven door, and a strong smell of moss mixed with the smell of noodles wafted out from inside.

"Wow, it smells so good, it feels like a success."

She was actually quite reckless when she did it, but at this time she was a little afraid to do it, for fear of overturning the car.

But when she put on heat-resistant gloves and nervously pulled out the baking tray, she realized that the biscuits inside were golden in color and slightly swollen.

"Wow, Kaka, I never expected that I could make such a beautiful biscuit. I did it alone without Xu Bao's help. Hurry up and put 'Amazing Chef Shen' on the public screen!"

Hahaha, I didn't expect it to be successful.

Shen Jiayue was so excited that she was a little incoherent. She held the baking tray upside down on the large tray next to her, so that all the biscuits inside were placed on the tray.

This can not only cool the biscuits quickly, but also prevent the residual heat of the baking pan from burning the biscuits.

The biscuits in the tray are golden in color and very attractive. The moss on top is dark green, which matches the color of the biscuits very well, and it feels like seaweed biscuits.

Shen Jiayue picked up a piece and put it into her mouth to take a bite. The biscuit was fragrant and crispy, and the noodles were very fragrant. Coupled with the salty and fresh taste of moss, it was really enjoyable to eat.

"It's delicious, much better than the seaweed biscuits in the supermarket."

Shen showed off a lot of self-promotion, and deliberately put his mouth close to the camera, and recorded a chewing sound, which sounded really crispy.

But after the video is uploaded, it's hard to say whether netizens will think so.

Because this kind of blatant poisoning behavior is too bad, especially at night, it is easy to cause overeating incidents, which is more dangerous.

The girl ate up the biscuits in her hand, and began to post photos everywhere, wishing to let everyone in the space station know that she already knew how to make biscuits, and they were high-end mossy sesame biscuits!

At the same time, Lin Xu was in front of the aquarium in Building No. [-], listening to Lao Wu explaining the breeding of vinegar fish in West Lake.

"The fish used in West Lake Vinegar Fish is actually not limited to grass carp. We have done it with sea bass, mandarin fish, and even grouper before, but some laymen only limit it to grass carp...but grass carp It’s not impossible to use it, if you keep it in clean water for a few days, and then feed it some bean flour, the fish will still be delicious.”

Lin Xu had heard Lao Xie say this before, and he asked:
"Isn't this the same as the way of raising crispy fish?"

Old Wu smiled and shook his head:

"It looks the same, but there is actually a difference. Grass carp weighing more than three catties are used for stocking in running water, and then fed with soy flour for several months, which completely changes the texture of the grass carp's muscles. It’s still hot pot, the taste is very crispy, you can’t cook it whole, you can only slice it and fry it, bake it raw, cook porridge, hot pot, make fish, etc., otherwise the fish can’t be chewed and can’t be eaten.”

My day, is there such a limit on how to eat crispy fish?
Lin Xu didn't expect the crispy Anhui fish to be so complicated. No wonder it's grass carp, but the price is much higher.

Wu Shouye went on to say:

"Although the grass carp used in vinegar fish needs to be stocked in clean water and fed with soybean powder, it only takes a few days, which is different from the months-long growth cycle of crispy fish. Simply put, the grass carp used in vinegar fish is regarded as Amateur fitness enthusiasts can eat some protein powder to build muscle, while Crispy Wanyu is a professional bodybuilder who needs to eat protein powder to build muscle and make his body appear like marble."

Hearing this, Lin Xu finally understood.

It seems that the plan to take two crispy Anhui fish home from Building No. [-] to make vinegar fish is about to go bankrupt.

However, you can use crispy fish to make Shunde rice porridge hot pot, and use porridge as the bottom of the pot to blanch fish fillets. It tastes absolutely extraordinary.

Wu Shouye fished out a grass carp about two catties from an aquarium in the corner with a scooping net, and said while busy:
"This fish was delivered last week. It has been rested for three days and fed soy flour for a few days. Now it looks a little slimmer. It should be less fat."

He pointed to the remaining grass carp and said:

"Take it away when you leave later, and try to make a vinegar fish for your younger siblings."

Lin Xu was also polite:

"Then I would like to thank Chef Wu...By the way, my wife and father-in-law both said that I have not eaten authentic Hangbang cuisine in Hangzhou, let alone West Lake vinegar fish. I am very disappointed. Where should I eat when I travel? Is it more appropriate?"

Wu Shouye thought for a while:

"To be on the safe side, go to the State Guest House by the West Lake. My brother is in charge of the restaurants there. They are all orthodox Hangzhou cuisine. There is almost nothing wrong with it except expensive."

oh?Hangzhou also has a State Guest House?
Lin Xu was a little surprised, he thought it was only available in the capital.

Seeing his confused face, Wu Shouye did a science popularization seriously:

"In fact, almost all major cities have state guesthouses, and you can find them by searching carefully. If you are traveling abroad, if you are worried about catering, and you are not short of money, the most recommended is the state guesthouse, which is five or six hundred per capita. You can eat the most authentic local dishes, which is much more reliable than Michelin and Black Diamond restaurants."

The State Guesthouse has the task of receiving foreign guests, and profit is not the first priority, so the stability of the dishes is the first, and the profit is the second.

When you go to this kind of place to eat, you will hardly step on the pit. Even if there are bad reviews, it is caused by not being used to the taste.

Lin Xu secretly wrote it down, and planned to tell his father-in-law later.

In the future, if you go out, eat and stay in the State Guest House, you will definitely not overturn your car.

When he came to the small kitchen, Wu Shouye began to prepare the ingredients for making West Lake vinegar fish, including ginger, sugar, salt, rice wine, rice vinegar, soy sauce, pepper, lotus root starch and other ingredients and condiments.

Lin Xu looked at the lotus root powder and asked curiously:
"Is this dish thickened with lotus root flour?"

"Yes, because compared with ordinary starch, lotus root starch is brighter and more moist, both in terms of vision and taste, it is better, and generally speaking, it is made from lotus root produced in West Lake. The fish is also raised in the water of West Lake. It’s the original taste, but now... I can only think about it.”

Now the West Lake is full of tourists, don't even think about raising fish and lotus root.

Lin Xu adjusted the camera, and the new video officially started recording.

"Hello everyone, I am Lao Wu, the executive chef of Diaoyutai Building [-]! As an inheritor of Zhejiang cuisine, I see that many people complain about West Lake vinegar fish on the Internet. Today, taking advantage of Brother Lin's visit, I will make a dish of West Lake vinegar. Let me show you the fish, and at the same time, tell me the reason why you stepped on the pit."

After the opening remarks, he began to introduce the ingredients to be used.

When it comes to soy sauce and rice vinegar, the trademark is also specially displayed:
"To make West Lake vinegar fish, you need to use Hangzhou local Huyang soy sauce and double fish rice vinegar. These two together with the rice wine that Hangzhou locals like to use, that is, rice wine, can be called the three treasures of Hangzhou cuisine. Almost all Hangzhou cuisine is far from it. Do not open these three condiments."

After he finished speaking, Lin Xu began to add words:

"What's the difference between this soy sauce vinegar and other places? For example, Zhenjiang vinegar, can it replace double fish rice vinegar?"

Wu Shouye said:
"People with a strong taste can choose Zhenjiang vinegar, but if you want to taste crab from the fish, it is best to use double fish rice vinegar, because the taste is fresher and can better bring out the deliciousness of the fish."

For local dishes, local condiments are very important.

For example, you can’t use red oil bean paste from Sichuan and Chongqing when making northeast iron pot stew; you can’t use aged vinegar from Shanxi when making steamed hairy crabs from Shanghai;

For many dishes, only by using local condiments can the unforgettable taste be made, and the whole dish has a soul.

After introducing the condiments, Wu Shouye boiled a pot of water and began to kill the fish.

First remove the scales, gills and viscera, then cut off the dorsal fin, pectoral fin, pelvic fin and other parts, and trim the fish tail into a scissors-shaped swallowtail.

"West Lake Vinegar Fish pays attention to its shape. The fish must be trimmed and properly trimmed. Even the tail must be shaped. If the West Lake Vinegar Fish is eaten with fins, then there is no hope."

Lin Xu smiled and said:

"Yes, with this standard, I guess that among the popular restaurants in Hangzhou, one counts as one, and they all have to be overturned."

These days, the catering industry has been improving efficiency. Although this has increased profits, the negative effect is that the handling of ingredients is not as meticulous as before.

It is already a routine practice to eat fish scales in steamed fish. Some rough cooks can't even pick out the gills of the fish, so they start cooking in a hurry. The taste of the fish produced in this way can be imagined.

In addition, there are fewer and fewer steps such as bloodletting before killing fish, and the black film in the belly of the fish is not cleaned, which leads to the occurrence of excessive fishy smell.

Wu Shouye cleaned up the fish, and the water in the pot was almost boiled.

He turned off the fire, scooped up the water in the pot with a spoon and stirred it repeatedly. When the water temperature in the pot dropped to about eighty degrees, he put the grass carp on a plate, scooped up a spoonful of hot water and poured it on the fish. The fish skin on the side was all drenched.

After rinsing, put the fish on the chopping board and gently scrape the fish skin with a kitchen knife. There was a lot of black film on the fish skin, but it suddenly became less.

"The fishy smell on the fish not only comes from the fish teeth and the black film in the abdominal cavity, but the black film outside is also very fishy, ​​so before cooking, you need to scald the fish skin, and then carefully scrape off the black film on the skin, so that the fish meat It's fresher."

Dipping hot water and scraping the fish skin may seem simple, but it's not.

If the water temperature is low, the black film on the fish skin will not fall off, but it will hurt the fish skin when scraping. If the temperature is too high, the fish skin will easily shrink and crack, and the whole fish will be useless.

Therefore, the water temperature must be kept between 85 and [-] degrees, and the drench is to scoop up a spoonful and pour it slowly, trying to make the fish skin evenly heated, otherwise it will still overturn.

When scraping, pay attention to the angle of the road and the knife, so as not to hurt the fish skin while scraping off the black film.

Seeing this, Lin Xu already understood why those restaurants overturned.

Wu Shouye's steps in making fish, from raising fish to trimming fish fins, to scalding and scraping off black film, are almost impossible for other restaurants to do these steps.

And these are the keys to preventing the fish from becoming fishy.

Coupled with the difference in seasoning, overturning is inevitable, and it can even be said that it is difficult not to overturn.

After scraping off the black film on the fish, the whole fish looks much whiter.

Clean the surface of the fish with clean water and start to change the knife.

Wu Shouye put the fish flat on the chopping board, cut the knife from the tail of the fish, sticking to the spine and cutting it into two halves along the head.

The one with the spine is called the male piece, and the one without the spine is called the female piece.

He cleaned the belly and mouth of the fish again, and cleaned all the blood and teeth, so as to reduce the source of fishy smell as much as possible.

Clean it up and start cutting.

The first is the female piece. According to the requirements, the skin of the fish is complete and the knife is hidden.

The so-called hidden knife is to put the fish skin down on the chopping board, and cut a knife on the thicker fish spine, which is convenient and tasty, but be careful not to hurt the fish skin during operation.

As for the male piece, the knife is cut obliquely from about four centimeters behind the fish head, every four or five centimeters, and the third knife cuts off the fish's spine obliquely.

In the past, the pot used to make this dish was small, so the male pieces were cut off so that the fish meat could mature at the same time.

Although there is a choice of big pots now, this habit has been retained.

Then cut the lower half of the fish with two slanting knives. There are five knives in total on the male piece. After all the knives are done, marinate for a while.

Rub some salt on the fish with scallion and ginger, pour some rice wine on it, and then put it on a plate to marinate.

This step is to remove the fishy smell of the fish in advance, and use rice wine to bring out the umami taste of the fish.

Taking advantage of the time to marinate the fish, Wu Shouye took a large piece of ginger and began to cut it. He first cut four or five large pieces and put them on a plate, which is used for cooking fish.

The rest are first cut into thin slices, then shredded, and finally finely cut into ginger rice smaller than sesame seeds.

"To make West Lake Vinegar Fish, the ginger rice sprinkled at the end cannot be chopped, it must be cut, the smaller the better, it is best to taste the ginger, but not feel the existence of ginger powder, this is the most perfect, crabmeat flavor The child will come out naturally."

Lin Xu has learned a lot today and learned another trick.

After cutting the ginger rice, the two drank a cup of tea each, took a rest for a while, then set up the frying pan, added half a pot of water, and started making West Lake vinegar fish.

Wu Shouye boiled the water in the pot, put ginger slices, salt, sugar, rice vinegar, soy sauce, and rice wine, then put the fish head of the male slices, and then put the fish tail.

At this time, turn the fire to the minimum, wait for the water in the pot to stop boiling, then put the female slices in, and start to cook the fish little by little by dipping.

When Wu Shouye was doing it, he looked at Lin Xu and asked:

"In Kaifeng, Central Plains, you have a dish of soft-flavored sweet-and-sour carp baked noodles, which is actually very similar to the recipe of West Lake vinegar fish. This is also evidence of the southern migration of the capital of the Song Dynasty. Many people joked that Hangbang cuisine is Kaifeng cuisine, which is better than gourd painting. It has some basis."

Compared with West Lake Vinegar Fish, the method of soft fried carp baked noodles has more steps of frying. After deep frying, it will be soft and soft. The fish tastes more delicious, and at the same time, it can greatly reduce the fishy smell of carp.

However, there is no step of frying the West Lake vinegar fish. I have to say that this is very bold, because the fish will become fishy if you are not careful.

In fact, tourists from other places continue to give negative reviews to West Lake Vinegar Fish, which has already explained this problem.

Lin Xu looked at the state of shrimp eyes in the pot, and asked curiously:
"Is this simmering until the end?"

"Yes, keep cooking. The fire should not be too high. When the fish's eyes bulge out, it will come out of the pot. This is a sign that the fish has just died."

This step is actually similar to steaming, and the fish is out of the pot when the eyes are bulging.

After about five or six minutes, the fish eyes in the pot will bulge.

Wu Shouye immediately picked up the colander and started cooking.

First carefully fish out the female piece, remove the green onion and ginger on it, and put the back on the plate, then take out the male piece, align the front and back, and put the back on the plate.

Once that's done, it's time to season.

Use a colander to fish out the ginger slices in the pot, add some sugar again, and then add rice vinegar and soy sauce for the second time to adjust the color to a somewhat black state.

Adjust the color and bring to a boil over high heat, boil for a while, and then add the gorgon juice made from lotus root powder.

When the sauce in the pot is thickened to the state of drawing, turn off the heat, hold the wok in front of the fish plate, and pour the adjusted sauce over the fish, covering the fish body and the bottom of the plate.

After pouring the sauce, sprinkle the finely chopped ginger rice on top of the sauce, and the whole dish is officially completed.

"The West Lake Vinegar Fish is done. Brother Lin, try it and see if it's as bad as the netizens said."

Lin Xu smiled. If the restaurants in Hangzhou follow this process to cook West Lake vinegar fish, no one will say that this dish is unpalatable. Even Hangzhou can get rid of the food desert.

It's a pity... How many chefs can make West Lake vinegar fish like this?
He shook his head, picked up the chopsticks, picked up a piece of meat from the belly of the fish, and put it into his mouth together with the thick soup.

The fish meat can be easily picked up, and it doesn't feel bad.

But when it was miraculous, the fish meat seemed to melt when it entered the mouth. The delicious taste and the sweet, sour, salty taste made Lin Xu couldn't believe that what he was eating was grass carp.

"My god, this fish is too...too delicious!"

The fish meat is as delicious as if it was reshaped from crab meat. It is extremely delicious in the mouth, and there is no fishy smell at all.

Is this the real West Lake vinegar fish?
Loved it!

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