Gourmets in the Heavens

"It's you!"

Luxi is worthy of being the living water of Longhu Mountain. The quality of the fish raised is very good. Although it is far from the blue color of the legendary ingredients, the system does not even rank the ingredients below the blue quality, and they are all classified as ordinary. , but Zhao Youqian can still see it.

These fish are basically comparable to the quality of IGO's carefully selected ingredients.

Whether it is in the mountains, the air is good, the water is good, the quality of fish has a lot to do with the environment.

Holding a net bag in his hand, he put it into the water, and lifted it outside, and a dozen small fishes that were alive and kicking had been caught in one go!

Don't look at what Zhao Youqian said was a small fish, it's actually half as long as a normal palm.

And this fish is the yellow catfish (sang) fish produced in Luxi, which is called yellow bone fish or yellow spicy diced fish in many places.

This kind of fish is delicious, with few thorns all over the body and rich gelatin. It is a good river fresh food when used in soup.

And Longhushan's famous dish 'Yellow Robe Worshiping the King' is made with this fish, and it is also the soup recipe chosen by Zhao Youqian today!

Speaking of this dish, he also learned about it from the residents of the older generation when he visited the countryside in the past two days. Later, he found out after asking in detail at the tofu store that this Luxi fish and Shangqing tofu are absolutely delicious. match.

Because the water used to make supernatant tofu is also where the Luxi fish grows.

With better quality supernatant tofu, Zhao Youqian is also looking forward to the finished product of this dish.

This dish is actually not complicated. It is just a tofu stewed fish without the origin of its name.

But the process starts from killing the fish, so be careful!

Yellow catfish may not look big, but it is actually quite ferocious. It is an omnivorous fish that mainly eats meat, so the spines on its head will accumulate slight toxins.

In particular, there are a lot of wild fish. Zhao Yougan first killed the fish with a slight twist, then tore it open from the mouth, cleaned the gills with his fingers, and then pulled hard to take out the internal organs. The blood in the stomach was drained, and finally the backstab was cut off, and it was considered complete.

But this is only the first process. After the yellow catfish is killed, the real processing has just begun...

Chapter 77 Tofu Feast ([-])

The treatment of the yellow catfish had just begun, and Zhao Youqian was relieved when a dozen live fish were finished.

Don't look at this thing as a small thing, it's quite troublesome to handle, if it wasn't for the fact that he would have fainted first with Qi, I'm afraid it would be really difficult to handle.

The next step is to solve the unavoidable fishy smell on the river fish.

This smell cannot be changed no matter what the environment is. It is the fishy smell produced by the fish's own lubricating fluid.

It is not difficult to deal with it. When many people cook, it is because of this step that the fish occasionally becomes unacceptably fishy.

Naturally, Zhao Youqian would not ignore such a crucial detail.

In fact, if the temperature is high when frying, and then remove all the floating foam when cooking the soup, this step can be omitted, but Zhao Youqian, who pursues perfection, still can't help but do more.

First, I heated a bowl of water, which was about [-] or [-] degrees, and then poured the water directly into the basin containing the killed yellow catfish. In less than ten seconds, I immediately took the fish out and put it in cold water. You can see a layer of light yellow film appearing on the fish.

After removing this layer of protein coagulation, it can be found that the fishy smell, which was originally very light, has completely disappeared.

This also means that the quality of the Luxi yellow catfish is really good, and there is almost no peculiar smell after just this treatment.

The fish meat has been processed, and another ingredient, supernatant tofu, has already been sliced ​​and prepared. Zhao Yougan has cut some green onion, ginger, pepper rings, and perilla leaves, and is ready to start cooking.

This time, he didn't intend to keep his hand. Zhao Youqian also wanted to see if he could make super-level dishes here. He made them with all his heart and care, but his movements became more and more fluid, full of the charm of harmony with heaven and earth.

It is obvious that Zhao Youqian has completely used the elementary rituals in every move.

Heat up the frying pan, put vegetable oil in the oil pan, pour out the oil in the oil pan after the oil pan smokes slightly, add cold oil and sprinkle some salt, then put a dozen yellow catfish into the pan for a little oil fry.

This step can seal the gravy of the fish, and by the way fry the skin to release the aroma. When it is stewed, the glue and flavor can penetrate into the soup better, and the fried fish will not disperse so easily.

After frying for two or three minutes, Zhao Youqian held the iron pot and shook it slightly. He felt that the fish could move freely in the pot, and he knew it was time to turn the pot, so he turned his wrist.

One side of the fish has been fried until it turns yellow. At this time, while the oil pan is still frying the other side of the fish, Zhao Yougan has already placed the white section of scallion and ginger slices on the edge of the pan, so that the oil can slightly wash these The spices are fried to create a fragrance.

After the fish on the second side could be transferred by shaking, Zhao Youqian put in a large bowl of boiling water.

"Crash!"

Boiling water into the pot, coupled with the high temperature of frying, immediately ignited a circle of flames around the edge of the pot. Fortunately, the oil-water reaction was suppressed soon, and only the soup that was still boiling on the fire exuded a thick white , which means that the deliciousness of the fish and the gelatinous oil have begun to slowly seep into the soup.

At this time, if it is ordinary tofu stewed fish, or with cooking wine, or with white wine, you can remove the flavor and enhance the freshness, but the dish of "Yellow Robe Worshiping the King" is different.

It is made with rice wine, that is, sweet wine that has not been fermented so sweet!

After a spoonful of home-brewed wine brewed by Taoist priests of Longhu Mountain, a faint aroma of rice and wine emanated from the soup pot.

Then put the supernatant tofu in, as if adding the last flavor of the daigo, a rich fragrance of soy products wafts out, and Baobao Feng in the hall can already smell the fragrance wafting in the wind even at a distance.

Zhao Youqian who was in the kitchen smelled the smell, his eyes lit up and he showed a satisfied smile.

"It seems that this kind of tofu is quite suitable for stewing!"

After talking to himself for a while, Zhao Youqian adjusted the heat and changed it to a low fire. The fish soup took a long time to get the flavor out, so he didn't need to worry about this dish at this time.

'Thousand roll tofu, million roll fish'.

It is said that the more the fish and tofu are cooked, the more flavorful they will be. Zhao Youqian naturally understands this truth. When the dishes are ready, it is good to put the seasonings in the pot.

Next, he will start to process the ingredients needed for the remaining two dishes.

Especially the Sichuan tofu dish, if it weren't for the upcoming Luo Tian Dajiao, Longhushan's back kitchen would not have prepared such ingredients.

You must know that under normal circumstances, no one in Longhu Mountain eats this kind of food.