My daily life of cooking food in Tokyo

Chapter 184 Steamed Sea Bass
But after hearing Liu Minghui's words clearly, he had to pay attention.

Special Search Section?
Tsuchiya Sanji's pupils shrunk, and there were annoying onmyojis inside.

Tsuchiya Sanji is naturally unwilling to contact him if he can't.

He didn't expect that Liu Minghui, an ordinary person, would be involved with Onmyoji.

Careless.

Tsuchiya Sanji exhorted: "Being summoned by my master is a blessing you have cultivated in several lifetimes."

"I advise you to obediently come with me, don't make mistakes!"

Liu Minghui ignored it, and still counted down unhurriedly: "2!"

Tsuchiya Sanji looked at Liu Minghui viciously, as if he wanted to use his eyes to make him give up calling the police.

But of course this was in vain.

Liu Minghui didn't intend to hang up the phone at all.

"1!"

At the last second, Tsuchiya Sanji finally let go helplessly.

The master told him not to cause trouble when he went out this time, but he didn't dare to muddy the master's meaning.

He could only watch helplessly as the door separated him and Liu Minghui, dividing them into two worlds.
-
Not long after, Tsuchiya Sanji appeared again, and he had arrived in a quaint mansion.

Facing the main house, Tsuchiya Sanji knelt down and said respectfully:
"Master, the other party refused."

"He even said that he wanted to meet up without shame, so you can go to the apartment to find him in person at ten o'clock tomorrow morning."

"This human being is simply ungrateful."

"Being able to be summoned by the master is a blessing he has cultivated for countless years."

"I wanted to teach him a lesson and pack him up forcibly."

"It's just that the other party claimed to know someone from the Special Search Section, so in the end I had no choice but to give up."

"Once it is targeted by the Special Search Section, it will only add trouble to the owner."

After listening to Tsuchiya Sanji's report, a majestic voice came from the main house and said:
"Sanji you did a good job."

"It's not a good time for us to meet with the Special Search Section."

"There is no need to offend them for a human being of little value."

"Don't want to meet? That's because he's blind."

"I believe this is the most regrettable decision he has ever made in his life."

"Of course it's more likely that he didn't even realize how big a mistake he made."

"His level is still a little too low."

"Too low to reach my level at all."

"Go back."

Tsuchiya Sanji bowed respectfully again, and replied: "Yes, master."

Then he slowly exited the yard.

If it weren't for reporting on Liu Minghui's situation, he would not have the right to step into this courtyard.
-
After dismissing Sanji Tsuchiya and hastily finishing lunch, it was time for another day to go to work.

Today, Liu Minghui specially asked the food supplier to send a few fresh and plump sea bass.

Sea bass has few bones, fat and tender meat, and is rich in protein.

Perfect for today's dinner.

"Thinking of Wujiang Song" by Zhang Han of Jin Dynasty: When the autumn wind blows and the scenery is beautiful, the water of Wujiang River is filled with fat fish.

Autumn is the fattest time for sea bass, which is rich in nutrition.

It has the effects of strengthening the spleen and stomach, moisturizing autumn dryness, and relieving cough and phlegm. It is the first choice for autumn nourishment.

Bass start to fatten up after autumn.

It is the most plump in October. The meat is in the shape of garlic cloves, tender and delicious, and it is most suitable for steaming.

Although it is only September at this time, you can already enjoy the delicious sea bass.

Each sea bass is about one catty, which is the most suitable weight for steaming.

After preparing other dishes, Liu Minghui started preparing for today's dinner.

First prepare the side dishes.

Cut green peppers and red peppers into slices.

The first function of green and red peppers is embellishment. The green and red colors make the white fish more attractive.

The second is to stimulate the aroma after pouring oil, making the whole dish fragrant.

Then cut the green onion into two small sections, remove the core and cut into thin strips, and cut the ginger into thin strips as well.

Finally, soak all the processed side dishes in water for some time.

This allows the cut wire to bend naturally and support it.

When exfoliating, the fragrance of the raw materials can be brought out.

Then comes handling the bass.

Remove the gills from the sea bass and scrape off the scales.

After the fish scales are removed, the guts of the fish are removed by disembowelling.

Tear off the black film in the belly of the fish, rinse off the blood, and drain the water.

Then with a knife, cut along the backbone of the fish.

The purpose of this is to make it easier to steam when steaming.

Finally, start cooking sea bass.

Put the processed sea bass on a plate.

The purpose of this is to circulate the air when steaming.

Then sprinkle a little pepper to remove the fishy smell, then pour cooking wine, and spread evenly with your hands.

Put a few slices of ginger on the fish to remove the fishy smell.

Boil water in a pot, put the steamer on when the water boils.

Note that the steamed sea bass must be boiled before putting it in the steamer.

Then cover and steam over high heat for 8 minutes.

The time of steaming fish should not be too long, the fish will not be fresh and tender if it is too long.

After 8 minutes, open the lid of the pot and take out the seabass.

Use chopsticks to pick out ginger slices and scallions, and pour out the soup in the plate.

These materials absorb the fishy smell of sea bass, which is very strong and must not be left behind.

At this time, remove the shredded green peppers, shredded red peppers, shredded green onions, and shredded ginger that have just been soaked in water.

Spread evenly over the fish.

Heat oil in a pan.

After the oil is hot, pour it on top of shredded ginger, green onion, and chili peppers to stimulate the aroma of the ingredients.

Finished off with a drizzle of steamed fish soy sauce, this delicious steamed sea bass dish is complete.

The moment the hot oil is poured down.

Along with the water vapor, the fragrance spreads over the surface, which makes people appetite.

This scent made Mori Sanjo beside him salivate.

After eating so many delicacies, he still thinks that the delicacies made by Liu Minghui are the most flavorful.

Not only is there nothing the same every day, but the taste is not bad at all, everything is delicious.

Under Moriyama Joichi's surprised gaze, Liu Minghui actually took out a kitchen knife.

It seems that they intend to split the perch into two.

Moriyama Joichi said in horror: "Boss Liu still doesn't want to divide."

"I think a whole sea bass is pretty good."

"If this destroys the overall taste of the sea bass, the loss outweighs the gain."

The fish meat is delicious but not as firm as other meats.

Therefore, generally the fish will be selected before cooking.

Dividing the fish after cooking will only result in a whole, beautiful fish being cut into pieces.

Turned into unsightly minced meat.

It also greatly affects the taste of the fish.

This is especially evident in steamed fish dishes.

Once Moriyama Joichi also felt that his appetite was not great.

Until I met yesterday's super tonkatsu.

Let him know that he somewhat underestimated his potential.

In other words, Liu Minghui's cuisine is the cuisine that can make people constantly challenge their upper limit.

Facing a whole fat perch, Joichi Moriyama felt that he could do it!

It's just that Liu Minghui's actions were far faster than Moriyama Joichi's words.

Knife up and down.

A whole perch was directly divided into two by Liu Minghui.

The most amazing thing is that the separated bass were not damaged at all.

It seems that they were originally steamed dishes after they were separated.

(End of this chapter)