Cao Cao's chef

Chapter 59
The appetite that had been suppressed for a long time really exploded in one breath?Looking at Xun Yu who has turned into a cute creature, Wang Yong felt that her character design was starting to develop in a strange direction...

"Yan, this is too ugly, please restrain yourself!" Cao Cao said with a headache.

The cute foodie who had already put on a "please feed" heard the words, and suddenly regained a little serious look.He coughed lightly, and then slowly asked, "So, what's delicious?"

Hmm... It's a little weird to ask a question in a serious manner... It's not as good as before!
"I just got a bighead carp, also known as a fat head fish..." Anyway, it's nothing, Wang Yong replied directly.

"Huh?" Xun Yu suddenly showed a disappointed expression, "That kind of fish has many thorns on it, so you have to be careful when eating it. And the meat has an earthy smell, so it's not very tasty!"

"It's the chef who turns inedible ingredients into edible delicacies...Of course it's really impossible to eat, or it's too expensive to make, let alone!" Wang Yong laughed.

After all, you can't take a piece of wood or stone and ask him to cook it, can you?If one day, human beings are reduced to eating wood and stones, it is not far from extinction... Wait, it seems that I have checked in my previous life... The bark of the elm tree is edible, and in Haiti, it seems There are mud cakes that can be eaten... Is this considered a slap in the face?
"Then, let's try, how does our chef plan to cook bighead carp!" Cao Cao gestured to everyone.

"By the way!" Wang Yong looked at the more than 20 people, "The fish is only six kilograms, so probably only the ladies are lucky."

Not counting the fish head, two or three catties disappeared at once, plus the bones and viscera, it was about eight catties of fish meat.Inside the yamen, there were eight female officials, Cao Cao, Xun Yu, Xia Houdun, Cao Ren, Le Jin, Guo Jia, Dian Wei, and Cheng Yu, especially Dian Wei, a foodie whose eight catties of fish probably barely sufficed.

"Huh?" Xia Houyuan, Cao Hong, and Li Dian suddenly showed dissatisfied expressions, "Wuyou, you are treating one another like this!"

"Bighead carp is seldom eaten. It's not difficult to get it, but unfortunately I only have one!" Wang Yong spread his hands, only one fish, what can he do?If everyone has a share, everyone will not be full!
"Easy!" Cao Cao directed towards Wen Ming, "Can I bring another six-kilogram bighead carp?"

"Okay!" Wen Ming replied with a professional smile when he heard the words, then got up and left, and returned to Wanshiwu.

"Let's deal with the first one first!" Wang Yong didn't expect Lao Cao to be so generous. Anyway, he doesn't mind if someone pays.It's rare to have chili, I'm in the right mood, and I can't wait to go back to cooking.

Immediately, he thought of something, and turned around and shouted: "The dishes to be cooked will have a spicy taste, and some people may not like this taste!"

"Spicy, what's that?" Cao Cao was taken aback, "Smell like cornel or ginger, or even mustard?"

"It's a bit similar, but the taste is more pure!" Wang Yong thought for a while and replied.

"That's okay!" Cao Cao nodded, it's really nothing like that.Subconsciously, you will think of ginger. When cooking fish, ginger wine is often used for seasoning.

Wang Yong secretly smiled, and when the dishes came up, what kind of expressions would they show after eating the smell of chili peppers.To be honest, chili is really amazing. Many women clamor that eating too much will cause acne, but once they eat it, it will be an unstoppable trend.

But if you eat too much, constipation is the most terrible result...

Ingredients such as sauerkraut and chili are directly available, and sour bamboo shoots are directly available. The tofu was just made today. Liu Li is indeed very hardworking. He always wakes up earlier than him.

"Bighead carp is indeed very vigorous. Even after being fished for so long, it is still very fresh. This means that before cutting it, you have to beat it on the head with a kitchen knife to knock it out. Then remove the scales and open the abdomen entrails, dig out the gills..." Wang Yong muttered as he started.

"Don't kill me, should I dissect it?" Liu Li didn't know why, but couldn't bear to watch this scene.After all, Wang Yong only stunned the fish, not killed it.It can be said that this bighead carp was disemboweled almost alive.

"For the sake of fresh fish, this is the way to go. Appetite is often based on the pain of the ingredients. There is a way of cooking carp. The body of the carp has been deep-fried, and the fish is still alive. The mouth of the fish is one by one. The chef seems to be It is to use this to prove their knife skills and craftsmanship." Wang Yong shrugged, but he was not slow at all.

In a blink of an eye, he also chopped off the head of the fish, slashed the body of the fish twice, and took out the fishy line.

"Reserve the fish, make the soup first!" Wang Yong put down the kitchen knife in his hand, and put his palms together to see it off.Immediately, he picked up a kitchen knife, chopped the fish head in half, and simply marinated it with ginger salt and cooking wine (rice wine).

Put the oil in the soup pot and heat it red, then add ginger slices to sauté until fragrant, then take out the fish head and fry it on both sides, then put in the prepared sour bamboo shoots, after a brief frying, put it in water and boil.At this time, the tofu is added, and it is generally boiled for about 5 minutes until the soup turns milky white.

At this time, there is no need to guard, Wang Yong just let Liu Li watch the fire, and continued to kill the fish himself.

Not much time wasted in making the fish head soup, and the fish is still very tender.Wang Yong took the body of the fish, cut the knife from the head, left and right to the tail, and pushed the knife to the fish's spine and forward to the fin of the fish's head.

Fillet the fish with the body under the fillet skin side down, slice from right to left.If the fish is thin and thin, in order to obtain larger fish fillets, the razor blade can be tilted to achieve the visual effect of wide fish fillets.Because this bighead carp is fat enough, just cut it straight.

"I didn't expect the knife skills to improve a little..." Wang Yong couldn't help smiling when he looked at the quickly sliced ​​meat.Vaguely, I felt that when the knife was cut, the blade seemed to touch those tiny fishbone.It was impossible to feel it before, but now I can feel it vaguely. I don't know if the next step is to avoid the fishbone and take out the fish.

In this way, if the fish fillets will not eat fine spines, the taste will naturally be further improved.Foreigners don't like freshwater fish, largely because their resources are too rich, and there are a lot of sea fish with garlic clove meat to eat.On the other hand, they really don't like to eat this kind of fish with a lot of spines.

The sliced ​​fish fillets are slightly pickled with starch and salt, and mixed with cooking oil.The starch is handmade by Wang Yong with wheat flour, using the old method; and for better taste, meat tenderizer powder is added... You may not believe it, but it is also made by hand.

The principle is very simple, look for papaya, use a special bamboo knife to cut the green fruit peel hanging on the papaya tree, the white emulsion will flow out from the cut place of the green fruit peel, collect the emulsion, dry it carefully, and crush it After adding starch to dilute, it can be made into meat tenderizer powder.

Why did Wang Yong do this? On the one hand, it was for fun, and on the other hand, he cooked a lot of dishes, only to find that the flavors of many finished condiments were more or less different, and even not pure.Coupled with too much negative news, I simply learned to do it myself.It must be safe to make, after all, from material selection to production, the whole process is clear.

If he didn't have this experience, I'm afraid he would have to worry about getting tender meat powder now.

　Ask for collection, ask for recommendation, ask for reward/investment!

　　
　
(End of this chapter)