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All flavor types are essentially a taste that needs to be commonly used for those seasonings and seasoning techniques. The most network, one of the core points of a taste type, basically, all kinds of different ingredients, unless inappropriate, Otherwise, it can be made into the taste type you want. The fish flavor seems to be an original and unique flavor dish made by Sichuan cuisine, and it also has a certain bragging capital.

Customers thought that fish was used, but in fact they used things that had nothing to do with fish to make the taste of fish! Similar techniques are like medicine king Xingping Chuangzhen, who use potatoes, bacon, soy sauce and other raw materials to make The taste of meat is not used much (bacon is actually meat, but the amount is small), but it makes a taste that is more fragrant than real meat. This kind of ability to pretend to be full of skills, fish flavor Generally speaking, the taste type is such a level.

If instead, hungry people in the real estate want to eat fish, but there is no fish in the store, then, with the seasoning method of fish flavor, you can make fish out of nothing!

Chapter 252 Fish-Flavored Shredded Pork, Done!

Concentrate on.

Afterwards, Liu Xing processed the ingredients in a smooth manner according to the steps of the recipe.

First of all, pork tenderloin is used as the main ingredient, the fascia is removed, and it is cut into thick shreds about 6 cm long and 03 cm thick.

Next, cut the lettuce into two thick shreds, cut the swollen fungus into two thick shreds (PS: two thick shreds, 5 cm long, and 0.3 cm thick), chop the ginger into fine pieces, chop the garlic into fine pieces, and cut the shallot into fine pieces. chopped green onion.

Then put the shredded pork into the pot, add half of the reserved Sichuan salt, soy sauce, cooking wine and 10 grams of starch (the total starch is 45 grams, at this time only 10 grams of water is added, knead evenly, and the taste is sized for later use) Boil water in an iron pot, pour shredded green bamboo shoots and shredded fungus into the boiling water, and set aside.

Take a bowl and pour the remaining half of the Sichuan salt into the bowl. In addition, pour the monosodium glutamate, sugar, mature vinegar, sesame oil, and 35 grams of starch into the bowl, stir into a juice, and set aside.

After these steps are completed, enter the cooking stage.

Prepare a frying pan, clean the pan and heat it up, after that, pour in a salad oil that is not too wide.

Heat the oil to about 4% heat, put the flavored shredded pork into the pot, and slide until the meat is fragrant.

Add minced pickled pepper and sauté until the oil is bright red.

After that, add garlic and ginger and fry until fragrant.

Add shredded lettuce and shredded fungus, and stir fry evenly. Pour the Gorgon juice into the pot, and stir fry evenly until the juice is brightened.

Finally, when you're done, sprinkle chopped green onions and stir fry until they come out of the pan.

A series of actions seems quite complicated.

But it's really getting started, even though it's the first time to make this dish, there is no trace of hesitation or doubt.

Until, after the cooking was cooked, Liu Xing knew that this fish-flavored meat dish was a success just by smelling it and looking at the appearance.

I didn't imagine that there was any mistake in that relief. After all, the recipe is broken down in detail. When making dishes with Liu Xing's experience and full five senses, all the processes are not necessarily more complicated than some complicated martial arts moves.

So, this process is equivalent to a master with small internal skills, playing a set of tricks on the rivers and lakes, naturally he can master it after practicing! Well, yes, Liu Xing took a bite, and sure enough, it is a famous dish that eats fish but does not see fish A fish-flavored shredded pork! Add the taste buds of the tongue to a dish of zhenqi, and then start to savor it carefully.

Soon Liu Xing discovered the mystery of the fish aroma. In fact, it is mainly seasoning, Sichuan salt, sugar and vinegar, the so-called fish aroma.

In addition, salt, sugar, and vinegar alone cannot taste fish, and the key is pork.

The pork is seasoned with starch and other seasonings. The starch makes the tenderloin more tender, which is close to the smooth and tender feeling of fish.

And the seasoning of pork before is also difficult to distinguish between true and false.

Diners will feel that it is meat, but if they don’t look carefully, they only rely on their tongue. If the tongue is not so sensitive, it is difficult to taste the meat. The overall fishy aroma is not as good as sweet and sour fish.

- Some sweet and sour fish dishes, seasoned with cooking wine, salt, sugar, vinegar, chili, etc.

The delicious taste of tenderloin makes the taste of meat more similar to that of fish.

Take a bite and you will feel that this is the taste of fish.

Of course, it's not all fish flavor. If you really use your taste buds to taste it, you can still feel that it is quite different from real fish.

Those gourmets and professional chefs who have a certain ability to distinguish may be surprised at first, but when they calm down, they should be able to distinguish that this is just a taste close to fish, not real fish. Dao qualified classic fish-flavored meat Silk, a representative dish of Sichuan cuisine with fish aroma, the cooking process is quite satisfactory, without any special innovations, and it is a C-level cuisine.

The evaluation given by the All Heavens Mall system also made Liu Xing quite satisfied.

C-level cuisine is generally the normal performance of ordinary senior chefs, and it is also high-end cuisine.

Although Liu Xing made this dish according to the recipe, he was able to achieve C grade in one go, which also shows that Liu Xing's mastery of cooking knowledge, basic skills and cooking time is not what it used to be.

"This kind of cooking should be at least the teaching content of the high school in Yuanyue." Liu Xing silently thought of the difference between the middle school and the high school in Yuanyue. The junior high school in Yuanyue is more about the progress of the basic knowledge of cooking Consolidation, no matter whether the students can accept it or not, but mainly the culinary knowledge, it should be mastered by the junior middle school department.

When it comes to high school, Yuanyue focuses more on training students' practical and creative abilities.

Therefore, teach more world-renowned top dishes with certain technical content and difficulty.

The common point of these dishes is that they are not home-cooked dishes, and the cooking skills are not good enough, so it is difficult to control them.

For example, the famous Burgundy red wine stewed beef is a representative famous dish of French cuisine that pays great attention to cooking skills and patience.

If this dish can reach the standard of classic recipes, then it must be at the level of haute cuisine. If it can’t be done, the recipes are above the average level, and such students will be expelled shortly after entering the freshman year of high school.

The reason why Yuanyue High School began to drop out of school so cruelly is because... Japan still has compulsory education laws.

It is illegal for junior high school to be so cruel.

Therefore, even in Yuanyue, no matter how poor the students in the junior high school are, they can still graduate from junior high school.

However, the high school department is different. Hell-like elimination is adopted to ensure the overall level and reputation of Yunyue graduates. It is almost a plan that he would rather graduate with thousands of students enrolled in single digits than maintain Yuanyue graduates. If the teacher of Yuanyue High School's Chinese cuisine teacher is a Sichuan cuisine chef, then dishes like fish-flavored shredded pork with certain skills will most likely appear in the first grade of high school.

Most of the students who failed the grades dropped out of school on the spot without discussion.

Liu Xing felt that his level should be above the middle level of Tian Suohui's students in the same class! After all, looking at the high-level cooking recipes, he succeeded in making it at the first time! This is not something that ordinary intermediate cooking chefs can do arrived.

Generally, intermediate cooking chefs have to try many times before they can gradually make their dishes meet the requirements of high-end cooking recipes.

Of course, Liu Xing felt that there should be a gap between his level and the top ten, and compared with the students who can graduate, there is also a gap.