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

Chapter 99: The Secret to Delicious Steamed Fish!Surprise! 【Ask monthly ticket】

Lin Xu first wiped off the water on the surface of the fish with kitchen paper.

Then start marinating.

He doesn't know much about steamed fish.

But I have watched a lot of food videos before, and I know that the production process of steamed sea bass is nothing more than marinating first, then steaming in a pan, and finally pouring steamed fish soy sauce, sprinkle with green onion and ginger shreds and pour a spoonful of hot oil.

After recalling the practice on the Internet.

He put the fish in a basin, poured it with cooking wine, and rubbed the surface and abdominal cavity of the sea bass with sliced ​​scallions and ginger.

Then divide the onion and ginger into two halves, stuff one half into the belly of the fish, and the other half on the body of the fish.

Just marinated the fish.

Uncle Gao walked in with his hands behind his back.

In the past two days, there are activities to respect and love the elderly in the community. Uncle Gao has been helping there.

But every meal time, he declined the lunch provided by the community and wandered to the store to eat.

Well, the box lunch is not as delicious as the food cooked by the apprentice.

"Are you eating fish today?"

Uncle Gao looked at the pickled sea bass in the eye basin, and said to Lin Xu:

"Before marinating fish next time, remember to make a knife on the thick part of the back, so that it will be easier to steam through."

Steamed fish is a dish that requires high heat.

Sometimes steaming for an extra minute will greatly reduce the tenderness of the fish.

In order to make the fish mature simultaneously, it is necessary to change the knife in the thick place.

And changing the knife is also very simple, just cut along the spine, or use the tip of the knife to cut at intervals of three centimeters in the thick meat.

"Master Gao, why did the chef of the restaurant I worked in the past require the sea bass to be intact?"

Niu Chuang, who was busy packing lunch, asked curiously.

The others quickly turned their ears to listen.

The lecture given by the state banquet master must not be missed.

Uncle Gao likes young people asking questions.

He smiled and said:

"Because the fish in the restaurant are small, in order to save costs, all the fish are bought at the top of a catty. This kind of fish is easy to marinate and steam. The key is that there is not much meat. Customers will die after eating a few bites, and it will happen unconsciously. Unfinished thoughts... This is a small way for restaurants to increase repeat customers."

Can you do this?

"But for any big fish, if you want to steam it deliciously, you have to change the knife."

After marinating for eight or nine minutes.

Lin Xu brought a steamed fish plate, and put a few green onions and chopsticks on it, so that the fish could be supported and the fish meat could be steamed more easily.

Then he removed the scallion and ginger from the marinated fish, and was just about to put it on the plate.

Uncle Gao suddenly reminded:
"Smear some lard and steam."

Lard?
"Smearing a layer of lard can not only increase the aroma of the fish, but also lock in the moisture to the maximum extent, making the fish more tender."

Uncle Gao picked up a cup of sour plum soup and took a sip:
"Actually, the best way is to wrap the fish with blanched lard oil and steam it, so that the steamed fish will be more fragrant."

Pork oil?
Can it still be used like this?

All the lard in the store is boiled with lard.

Lin Xu plans to order pork net oil and try steaming a fish next time he meets Boss Hu.

Since Master recommended it.

That must be a good way.

After all, Master has worked in Diaoyutai all his life, and his cooking skills and experience are far beyond what ordinary chefs can match.

It can be said that he taught two tricks casually, and many restaurants can gain a foothold.

Lin Xu carried the sea bass, smeared a layer of lard on the surface with his hands, and then let the fish lie vertically on the plate, so that the steamed fish looked good.

Then put green onion and ginger slices on the fish, put it in the steamer and start steaming.

Uncle Gao on the side continued to teach the experience of steaming fish.

The steam in the steamer is more sufficient, and the steamed fish will be more tender and delicious.

If there is no steam cabinet, add more water to the pot, boil the water and put the fish in for steaming.

In short, the trick to steaming fish is to shorten the steaming time as much as possible.

The faster the fish is steamed, the more tender and delicious the fish will be.

After the fish was steamed, the lunch boxes were almost packed. Everyone washed their hands and started to do things in the store. The new temporary chefs also followed suit.

Lin Xu took scallions, ginger and a red bell pepper, and prepared to cut them into shreds, and sprinkle them on the fish after the fish was steamed.

But he didn't find out until he started cutting.

The scallions are a bit soft and round, and they can't be cut as thin as hair.

Could it be that I am not good at knife skills?

Uncle Gao said:
"Cut the scallion white and scallion leaves separately, cut the scallion white part vertically, take out the scallion core, then roll up the remaining scallion white, roll it into a roll and then cut it, then you can chop finely."

Learned learned!

Lin Xu followed suit immediately, and the sliced ​​green onions were really thin and long. After cutting, they also had a curling effect, which looked very beautiful.

"Master, do we have to cut green onion leaves like this?"

"Yes, the scallion leaves are also rolled up and cut, so that when the hot oil is poured on it, the fragrance of the scallions can be maximized and blended into the fish."

After cutting the shallots, Lin Xu chopped some ginger and some red peppers, which not only made the fish taste better, but also made the fish more attractive.

After getting these ready.

Lin Xu began to knead the dough.

Not long after, Uncle Gao said:
"The fish can be brought out, and it should be the best time to eat."

So fast?
It's only eight minutes at most, right?

Lin Xu put down the dough in his hands, came to the steamer, put on heat-resistant gloves, and just opened the door, the unique deliciousness of fish and the strong aroma of lard wafted out.

He took a deep breath.

This smell is too good, right?
After bringing the plate out.

The skin of the fish has cracked and bloomed, exposing the white and tender fish meat inside, which looks very attractive.

Following Uncle Gao's instructions, Lin Xu poured out the steamed soup on the plate, and then removed the scallions and chopsticks placed underneath.

You can't ask for the soup on the plate when steaming the fish.

Because it is steamed from the fish, it has a strong fishy smell.

Moreover, the excess lard on the fish will also melt and drip into the soup. If it is not poured out, the fish will feel greasy when soaked in the soup.

Then, pour the steamed fish soy sauce on the fish, and then put the chopped green onion and ginger on the fish.

Burn a little peanut oil, and pour it on the shredded green onion and ginger with a spoon, let the hot oil fry the aroma of these ingredients, and at the same time make the aroma of steamed fish and soy sauce more intense.

such.

A fresh and rich steamed sea bass is ready.

"Wow, this tastes so delicious!"

Shen Jiayue stopped teasing cats.

Dianer Dianer ran to prepare for dinner.

At this time, Lin Xu also received a system prompt:

"The host made the steamed sea bass that Shen Jiayue was satisfied with, completed the reward task [Steaming Fish], and obtained an excellent cooking learning card."

Great!
You can use this cooking learning card to learn another dish.

Lin Xu is happy.

The system beep sounded again:

"The host made excellent-grade steamed sea bass on the first attempt, and the fish steaming technique automatically rose to one level. Please work harder to make more delicious meals."

There is such a good thing?
At this time, on the road outside the store.

Yue Liyue, with a sleepy face, was walking towards the store with a middle-aged man.

"Good boy, why don't you go to the Beijing Office to eat? The Beijing Office in Yangcheng tastes pretty good. I came all the way to see you, old man. You won't take me to eat at a roadside stall?"

The middle-aged man is Yue Liyue's father.

He came to the capital on a business trip to visit his son.

Originally, I wanted to go to a high-end restaurant for a meal, but my son insisted on going to a roadside restaurant, saying that the Cantonese cuisine there was very authentic.

whispering sound!Is there authentic Cantonese cuisine in Beijing?
What a joke!
"You will know when you arrive, the dishes are absolutely beautiful."

After finishing speaking, Yue Liyue opened the store door.

Just as his father was about to say something, he suddenly smelled a pleasant fresh fragrance.

Eyes suddenly lit up...

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If you like to eat steamed fish, you can try it. As long as it is live fish, as long as it is steamed, the taste of the fish will not be too bad.Ask for a wave of recommended monthly tickets, brothers!

(End of this chapter)