I have a restaurant in East Sakura

Black-bone chicken, crucian carp, black fish, the three ingredients are very common.

Each has a different nourishing power. It can be said that once seeing these things, for ordinary people, it means that they need to make up.

But when the three ingredients are combined, a huge problem arises.

Not to mention black-bone chicken, crucian carp and black fish each have a special umami taste, that is, a slightly earthy deliciousness. These two earthy smells are not the same thing.

No matter how delicious it is, the fishy smell must be too prominent and difficult to deal with.

At that time, a pot of good soup will be completely ruined by a rat droppings.

This point is very particular about how the cooks deal with the fishy smell. In fact, when Zhao Fuyu was handling the black fish, he had already done something similar in advance.

That is to scald with hot water.

As long as you remove the white sticky substance that will solidify on the fish after blanching, that is, mucus, then most of the fish will reduce the fishy smell by at least 60%.

Coupled with the combination of scallions and ginger, it can be said that the fishy smell of black fish has been dealt with to a great extent.

As for the fishy smell of crucian carp, this is another way to deal with it.

Zhao Fuyu was standing in front of the chopping board at this time, two pieces of fish meat had already been cut off, the fish bones and fish heads were all cut into pieces by him, and they were put into the basin. After a while, all the fish bones were in place, and then the processing could begin.

In fact, it is very simple for Heiyu to deal with this step.

Use a knife from the ribs to remove all the fish bones, and then chop a few knives to put the fish bones aside.

Simply slice the fish, try to cut it as thin as possible, because the meat of black fish is very elastic, so it is easy to mature if it is thin, and it will be more tender when the cooking time is short. Still retains the taste.

This is also the effect that ordinary fish fillets cannot achieve.

Thin fish fillets, put onion and ginger juice, pepper, salt, egg white, stir constantly, stir until the black fish fillets eat all the egg white, and you can no longer see the shadow of egg white, you can put it Some potato starch, not much.

A thin layer of starch can be wrapped on the outside of the fish fillets, and finally a layer of sesame oil is poured on it. It doesn’t need to be too much to simply seal a layer to prevent oxidation and prevent the fish fillets from sticking together.

At this time, the processing of the black fish meat is considered complete, and then it is cooking.

The fish bones and fish meat are a little more troublesome. Put cooking wine, salt, and clean water just above the fish bones and fish heads. Stir and wash continuously until the clear water becomes turbid and a lot of fishy smell comes out. The water is constantly elutriating.

After rinsing until the water becomes clear, squeeze the fish head and bones dry, add scallion and ginger cooking wine to marinate for a while, and then you are ready to start cooking.

Basically, at this time, many people present already understood what kind of dish Zhao Fuyu was going to cook.

A fish fillet soup that combines three nourishing ingredients!

This kind of cooking is really not a complicated thing, but it is just such a cooking, which makes the world feel surprised, because every detail is very important, and it cannot be simply copied.

Black-bone chicken was the first to be stewed, and at this time there was already a faint smell of chicken soup spreading.

When it tastes like this, some chicken oil and chicken soup are delicious but not particularly strong, Zhao Fuyu hastily scooped out two large bowls of chicken soup, these chicken soups will be the clear soup for cooking fish soup next!

If you continue to cook, the taste of black-bone chicken will be released more and more, and the taste that will be incorporated into the soup will be more intense.

At that time, using these chicken soups is to suppress and grab the taste with the other two fish soups.

The fusion at the time of completion is fusion with cooking skills. When stewing and stewing together, it is not fusion, but fighting with each other.

The recipes that are stewed together pay special attention to the compatibility and complementarity of the ingredients. Zhao Fuyu's cooking is just for simple recovery from injuries, saving lives and replenishing vitality. It is definitely incomparable, and there is no need to compare.

After all, the purpose of the two is completely different.

If you really want to solve the problems of the few people Tokugawa Mitsucheng hopes to save, it is better to use his slightly simple and rough recipes.

At this time, the basic ingredients that need to be prepared have been completed, Zhao Fuyu naturally did not intend to waste any more time, and directly turned on the stove, the first thing is to fry crucian carp and boil crucian carp soup.

Different from ordinary cooking, this time the crucian carp is first fried until both sides are golden brown, and even the fish bones are fried until crisp.

This is also Zhao Fuyu's method to remove the smell of crucian carp.

Why do many things with a fishy smell disappear after frying them?

In fact, this is because most of the peculiar smell is in the skin and oil. After frying, both of them will change, and the oil will flow into the oil pan, so the taste will naturally be better.

When dealing with the fishy smell of crucian carp, Zhao Fuyu chose to fry it with oil, hoping that the oil could take away the smell of crucian carp.

Sprinkle some salt slightly, and after the oil is moistened on the bottom of the hot pot, you can put the crucian carp down when it is slightly smoky, and then turn the heat to medium heat.

You don’t need to flip it quickly. After frying until one side turns slightly yellow, move it a little bit, and it can slide freely in the pot, which means that one side has been fried, and then turn it over easily.

Continue the above action, fry the crucian carp on both sides until golden, remove the oil from the inside, and clean the pot.

Then put the crucian carp back directly, then throw in the onion and ginger, and a large bowl of chicken clear soup prepared in advance, and a spoonful of lard.

Turn on the fire directly, cover and cook for fifteen minutes, until the soup shows a rich yellow-white color, then start pounding with an iron spoon to smash all the crucian carp, and then continue to cook.

In another pot, fry the black fish bones on both sides, then pour the chicken clear soup, also add lard, scallion and ginger, but Zhao Fuyu also added a little tomato in the black fish soup.

It was at this time that Zhao Fuyu's three soups really started to simmer.

The black-bone chicken soup gradually became more and more fragrant, the crucian carp soup was thick and white, and the black fish soup almost began to emit fragrance, with a hint of sweet and sour vegetables.

It can be said that three kinds of delicacies are intertwined, as if people have entered a delicious sauna room.

Even just smelling it makes them sweat all over, the blood flow speeds up, and their complexions look more youthful.

Tokugawa Mitsunagi's brows throbbed uncontrollably, and a look of joy appeared on his face.

‘Perhaps only such cooking can make those people recover quickly. '

It's just that if you want Nirvana, cooking alone is not enough.

Suddenly thought of something, the helm of the Tokugawa Group also showed a trace of emotion.