After traveling through time, the restaurant I opened became a big hit
Chapter 156: Making Seafood
Chapter 156: Making Seafood
They can't wait to show off their cooking skills.
The next two days were busy and fulfilling for them. The program crew prepared a kitchen for them with five stoves.
Based on the three kinds of seafood ingredients, Jiang Li and his team grilled hairtail, grilled squid, fried rice cake with clams, seafood pancakes and seafood risotto.
When the time comes, one person will be responsible for grilling hairtail and squid at the stall, and the remaining three people will be responsible for one each, and one will be responsible for collecting the money.
Jiang Li and his team tried to cook every dish themselves, constantly adjusting the recipes and cooking techniques to strive for the best taste.
The first dish is grilled hairtail. Tian Guizhen slaughters the hairtail, cleans it, and cuts it into appropriate segments for marinating and grilling.
Then she chopped the onions, ginger, garlic and chilies for later use.
Put the hairtail slices into a bowl, add a little salt, cooking wine, onion, ginger, garlic, then add chili and stir well.
The marinating time should be more than 5 minutes so that the hairtail can fully absorb the flavor of the seasoning.
Because Tian Guizhen wanted it to have a better flavor, they marinated it for half an hour.
When Tian Guizhen was busy, Jiang Li was by her side helping to prepare the ingredients.
In a bowl, add appropriate amount of barbecue powder and starch. The proportion can be adjusted according to personal taste.
Generally speaking, barbecue powder is mainly used to increase flavor, while starch is used to make the surface of hairtail more crispy.
Put the marinated hairtail pieces into a bowl and evenly coat them with the mixture of barbecue powder and starch.
Next, Tian Guizhen can prepare to grill the hairtail slices coated with barbecue powder and starch.
Depending on the thickness and size of the hairtail, it is usually baked for about 15 minutes, then turned over and continued to bake for about 5 minutes, until the surface of the hairtail is golden and crispy.
Two people on this side were making grilled hairtail, while Lin Jiaying on the other side was making grilled squid.
Squid is quite troublesome to handle. First, you have to rinse off the squid's ink, cut open its belly, and clean out its internal organs.
Remove the ink nozzle, eyes and bones, peel off the skin, and drain the squid.
The processed squid needs to be marinated. Put appropriate amounts of chili powder, black pepper powder, cumin powder, salt, light soy sauce, cooking wine, oyster sauce and ginger slices in a bowl and stir well to make the marinade.
Apply the marinade evenly on the squid and massage gently with your hands for a few moments to allow the squid to fully absorb the flavor of the marinade.
However, the marinated squid needs to be placed in the refrigerator and marinated for more than 8 hours so that it can absorb the flavor better.
So Tian Guizhen had prepared the squid in advance last night, so they can use it directly today.
Tian Guizhen is the best at handling seafood, after all, her family runs a seafood market business.
Lin Jiaying uses bamboo sticks to thread the marinated squid. At this time, he must pay attention to the center of gravity balance and beautiful appearance.
At this time, her advantage was reflected. After all, she had skewered lamb many times before and was very experienced.
The skewered squid was handed directly to Jiang Li. She was grilling hairtail at the time, so she grilled it as well.
After grilling for 10 minutes, take out the squid and brush it with a thin layer of salad oil and marinade.
Continue grilling for 5-10 minutes, turning the squid over to ensure even cooking.
The squid is done when its surface becomes golden and slightly charred.
The grilled squid can be sprinkled with chopped green onions, coriander, etc., and eaten with Jiang Li’s secret barbecue seasoning, which will taste better.
As for the remaining two people, Zhu Xinliang was preparing to make fried rice cake with clams.
Soak the clams in salt water for a while to allow them to spit out all the mud and sand. After cleaning, drain the water and set aside.
This is very important. The clams must be cleaned and all the mud and sand must be spit out, otherwise it will affect the taste and hygiene.
Next is to prepare the side ingredients, shred or chop the onion, cut the leek into sections, and slice or chop the ginger and garlic for later use.
After the ingredients were prepared, Zhu Xinliang began to blanch the clams. He put water in a pot and brought it to a boil, then added a few slices of ginger and a little cooking wine.
Add the clams to the pot and remove them as soon as they open.
Rinse in cool water to keep the clams tender.
After processing the clams, it’s time to fry the rice cakes.
Rice cakes can be softened by soaking them in water before frying, which makes them easier to fry and taste better.
Pour a proper amount of oil into the pan, heat it up, add shredded onion and minced ginger and garlic and stir-fry until fragrant.
Zhu Xinliang puts rice cake slices or strips in and stir-fryes evenly.
Because they all like some spicy food, it doesn't have to be extremely spicy, just a little flavor, and then he added an appropriate amount of spicy sauce and continued to stir-fry.
The next step is to season and stew, adding appropriate amount of light soy sauce, salt and sugar to the pot for seasoning.
Pour in warm water, cover the pot, and simmer over medium-low heat for a while to allow the rice cake to fully absorb the soup and become softened.
When the rice cake becomes soft and the soup is slightly dry, add the previously processed clams.
Stir-fry quickly and evenly to allow the umami flavor of the clams to fully blend with the rice cake.
Stir-fry quickly until cooked through, then serve.
He Anguo was making seafood pancakes with squid and hairtail. Tian Guizhen was cleaning the seafood at the time, so they finished everything together.
Clean the squid, cut it into thin strips or small pieces, and marinate it with cooking wine, white pepper powder and a small amount of salt for 10 minutes to remove the fishy smell.
After removing the bones, head and tail of the hairtail, cut it into small cubes or thin strips and marinate it with cooking wine, white pepper and salt.
After He Anguo found all the seasonings, he began to prepare the batter.
He mixed flour, corn starch, water, eggs and appropriate amounts of salt, sugar and sesame oil together, and stirred until there were no particles.
The batter should be adjusted to a thinner state so that the pancakes will be softer.
After making the batter, you can fry the seafood.
Put a small amount of cooking oil in a frying pan, heat it up, add the marinated squid and hairtail, and stir-fry quickly until they change color.
But in order to keep the seafood tender, it does not need to be fully fried at this time, because it will be pan-fried later.
Heat the pan, pour in an appropriate amount of cooking oil, and turn to low heat after the oil is hot.
Pour in an appropriate amount of batter and use a spatula or scraper to spread the batter, trying to make the thickness of the pancake even.
Sprinkle chopped green onions and fried seafood on the batter, then sprinkle some shredded green and red peppers.
After the bottom of the batter solidifies and turns slightly yellow, use a spatula to gently flip it over and continue frying until the other side is also golden and crispy.
Take out the fried seafood pancakes and place them on a plate to cool slightly before eating.
Lin Jiaying and Tian Guizhen were the first to finish their work because they only needed to process the seafood, and the rest was left to Jiang Li and the other two.
After processing the seafood, they began to prepare seafood risotto.
Tian Guizhen was doing it and Lin Jiaying was watching from the side.
Soak the clams in salt water in advance to allow them to spit out the mud and sand, then wash them and set aside.
Remove the squid’s internal organs, skin and eyes, wash and cut into rings or strips, then marinate with cooking wine for a while to remove the fishy smell.
Remove the head, tail, internal organs and fins of the hairtail fish, cut into small pieces, and marinate with cooking wine for a while.
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