After traveling through time, the restaurant I opened became a big hit

Chapter 87 Casserole Fish

At around seven o'clock in the evening, the restaurant waiter saw off the last customer.

When it was time to announce the performance, all the chefs gathered in the front hall.

It is surrounded by a white shelf with many movable signs on it, which have the names of their dishes written on them.

The most popular item today is Jiang Li’s braised pork with mushrooms, followed closely by Chu Shaocheng’s Erlang ramen.

This shelf will also be on display tomorrow, and the higher the ranking, the easier it will be to be seen by customers.

This is also one of the few times that Jiang Li can rank ahead of Chu Shaocheng.

At the same time, she also received a lot of attention from other people.

Jiang Li's face was calm, and he accepted all the looks calmly and calmly.

Who makes them number one? Although they may not always be number one, at least they are in the number one position now.

The person who came to the store the next day was Zhu Xinliang. Perhaps most of the customers had already tasted the braised pork with mushrooms.

By the time he closed his business, their braised pork with mushrooms had dropped to third place.

When Zhu Xinliang returned home in the evening, he looked annoyed.

"I'm sorry, I've held you back today."

He Anguo quickly stopped him from talking and slapped him on the shoulder.

"Hey, what are you talking about? Who knows, our ranking might go back to normal tomorrow."

"That's right, if you have that much time, you might as well think about what to eat tonight!"

After hearing everyone's words of comfort, Zhu Xinliang felt much better.

In fact, these are nothing. As long as it’s not the last day, everything is empty.

But to be honest, Zhu Xinliang was also busy all day, from morning to night.

So the four of them discussed it and decided to let him go back to his room, take a shower and relax, so that he could have a hot meal when he came out.

Tonight, Jiang Li and his friends plan to make a special delicacy of Dali: casserole fish.

At noon today, a few people really didn't know what to eat, so they finally grabbed a ball of paper and caught a casserole fish.

Several of those present here are veteran chefs who have been working in the catering industry for many years. They will know what kind of seasonings are in a dish just by taking a bite.

So they planned to replicate Dali's casserole fish for Zhu Xinliang in the courtyard.

Dali casserole fish is a traditional delicacy in the Dali area. It is made with great care and tastes delicious.

In the afternoon, He Anguo went to the vegetable market to buy fresh inland sea bowfish, which is the most commonly used fish for Dali casserole fish.

This fish has tender meat and delicious taste, and is the basis of the delicious Dali casserole fish.

There are also some other ingredients, such as tender chicken slices, mushrooms, squid, sea cucumber, tendons and so on.

After buying the fish, He Anguo consciously took on the responsibility of processing it.

After all, except for him, all the others were girls and ladies. As a man, He Anguo thought it would be best for him to handle this kind of scene.

Remove the scales, gills and internal organs of the live fish, wash it, cut it into several pieces, and marinate it with salt for a while.

This not only enhances the flavor of the fish, but also makes the fish meat firmer.

The task of processing the fish was given to He Anguo, while Jiang Li and the other two helped to prepare the ingredients.

Cut the various ingredients you bought, such as tender chicken slices, mushrooms, squid, sea cucumber, tendons, etc., into slices and process them into shapes suitable for consumption.

After the ingredients are prepared, it is Jiang Li's turn to perform.

In the afternoon, Tian Guizhen bought a clay pot at the market, which she planned to take home to stew something or cook porridge.

It just came in handy now. Jiang Li put the processed ingredients in as the base, and then put in the marinated fish fillets.

A few people spent an afternoon together to come up with the ingredients. They don't know if it's what other people use, but they decided to give it a try first.

Then add the broth and simmer it slowly over low heat. This broth can be used as the soup base for casserole fish, which is also unique.

Based on her previous cooking experience, Tian Guizhen told Jiang Li which ingredients are generally used to make broth.

For example, old chicken, old duck, and shank bones, these ingredients can be stewed for a long time to extract a rich flavor.

If used as the soup stock for casserole fish, it can also add a rich taste to the casserole fish.

During the stewing process, Jiang Li also adds appropriate amounts of salt, pepper and other seasonings to make the soup taste mellow.

Next is the time to wait. Simmer over low heat for a while until the fish is cooked through, the soup is milky white and fragrant.

In the cooking process of casserole fish, heat control is crucial.

Generally, the fish is cooked slowly over low heat, which not only ensures that the fish will not fall apart, but also allows the fish to fully absorb the flavor of the soup, making it fresh and delicious.

The casserole fish made in this way looks good and tastes good.

Zhu Xinliang had just finished taking a shower, and when he came out of the room, the casserole fish was served on the table.

Lin Jiaying washed five sets of bowls and chopsticks and distributed them to the five people present.

"You guys are amazing. You just went to have a fish casserole meal and you made it?"

Zhu Xinliang picked up a piece of fish and put it into his mouth.

The fish meat becomes very tender after being stewed, and it almost melts in the mouth.

When Zhu Xinliang gently took a bite of the fish, he could immediately feel its delicateness and smoothness, as if it was dancing on the tip of his tongue.

At the same time, the delicious juice contained in the fish meat will be released as you chew, instantly awakening Zhu Xinliang's taste buds.

“Delicious! It tastes really good!”

Jiang Li and the others also tried it. It tasted good, but it was still lacking in flavor compared to the local food in Dali.

After eating the fish, Zhu Xinliang tasted the soup from the casserole fish.

In fact, the soup of casserole fish is also a highlight.

After a long period of stewing, it incorporates the essence of various ingredients and becomes rich and mellow.

Every sip of the soup gives you a rich, layered taste and depth.

It has the delicious taste of fish and the fragrance of ingredients, which makes people linger in the aftertaste.

Not only that, the ingredients of the casserole fish also add richness to its taste.

The different ingredients blend together during the stewing process, creating a unique flavor.

For example, the tenderness of tender chicken slices, the deliciousness of mushrooms, the chewy texture of squid and so on.

The textures of these ingredients complement the fish and broth, creating a rich dish.

Zhu Xinliang ate three bowls of rice to go with the casserole fish.

In fact, as he gets older, he has had the habit of eating less for dinner in recent years.

But tonight's fish casserole really made him make an exception.

Especially the mushrooms in the casserole fish, Zhu Xinliang had never eaten such delicious mushrooms.

I have to say that the mushrooms here in Dali are of many varieties and delicious.

During the stewing process of the casserole fish, the winter mushrooms fully absorbed the essence of the soup and became plump and elastic.

It has a thick texture yet a unique smoothness. When Zhu Xinliang chewed it, he felt as if it was dancing on the tip of his tongue.

In addition to its wonderful taste, the aroma of mushrooms is also one of its major attractions.

It has a light woody aroma that blends perfectly with the delicious broth of the casserole fish, adding a unique aroma to the whole dish.

It is for these reasons that the mushrooms in the casserole fish left the most profound impression on Zhu Xinliang.

(End of this chapter)