Stop pretending, I am the God of Cooking and I am showing off my cards!

Chapter 398 Baked carp noodles, Yanjin...oh no, Yinzhou recipe! What a perfect combination! 【Ask for monthly ticket】

In front of the aquarium, Shu Yun came over with Dundun in his arms and asked with a smile:

"Which fish is Mr. Chen's? It is said to be a giant fish."

Chen Yan curled her lips speechlessly. If she had known earlier, it would be better to miss one, catch a small white fish, and be laughed at all the time. Maybe she will be laughed at by this group of bad friends in the future.

Alas, if you meet unkind people, you make careless friends.

She was about to take out the small white stripes she had caught and throw them away. Out of sight, out of mind, she found that they were missing.

what's the situation?

Where is my catch?

"The boss brought it up to make grilled fish for Dundun, and said that yours is just right for Dundun to eat. Dundun, thank you for the big fish I caught for you."

Chen Yan rolled her eyes at Dundun.

It's all this little guy's fault. Next time you get into my hands, I'll see how I can ravage you!

But if you think about it seriously, the big fish caught by others are not suitable for Dundun to eat. The small white stripes I caught are the most suitable. Doesn’t this confirm the classic saying of the fishing guy:

Catching big fish is just fun, but the real food is small river fish.

Well, I caught the most delicious fish in the whole river when I came up. Should I be proud?

Xie Baomin arrived very quickly. Not long after Lin Xu finished the call, he drove over with his wife and children.

"Wow, the fish caught by Aunt Yueyue is so big, so awesome!"

"The fish caught by Aunt Xiaoqi are also quite big. It is said that this kind of silver carp is very powerful in the water."

Xie Yufei and Xie Yuhang gathered in front of the aquarium and were immediately attracted by the fish inside. It was not uncommon to see such a big fish in the market, but fishing it out of a small river ditch made the fish seem a bit wilder out of thin air.

Xie Baomin was also yearning for it, especially when he heard that he helped Ren Jie catch a gun-wielding criminal while fishing, he regretted it even more:

"If I had known you guys were fishing, we would have rushed there at noon, but we had nowhere to go with our two children, so we went to the cinema to take a nap."

Today's movies are made like jokes, and their only function is probably to help you sleep.

When Xie Baomin woke up from his sleep, he thought he had fallen asleep, but when he turned around, he saw that half of the adults were sleeping, but the children who accompanied him to the movie were enjoying the movie.

At this moment, Lin Xu had also mixed the dough for making ramen noodles, and was covering it with plastic wrap to let it rest.

Seeing Xie Baomin, he asked:

"Since senior brother is here, let's start making bad fish now?"

"Start by fishing out all the crucian carp inside. The fish is very simple. Just fry it first and then braise it. Since you know how to make crispy hairtail, it won't be difficult to do this."

Lin Xu took the fishing net and caught all the crucian carp inside, regardless of size.

There are many crucian carp bones. Generally, the smaller ones are directly fried, while the larger ones are stewed in soup. As for other methods, there are too many thorns and it is too easy to get stuck in the throat.

And bad fish is a way to deal with crucian carp with many spines.

The cooked crucian carp can be eaten from head to tail. It has no bones and all the fish bones melt in your mouth. It tastes better if it is eaten cool. The fish meat is chewy and is very suitable for drinking.

In some places, they will be sandwiched into sesame seed cakes. It is so delicious and delicious to eat.

Coming upstairs, Xie Baomin washed his hands and said:

"To make bad fish, just remove the gills and internal organs under normal circumstances. The fish scales are not scraped. In some places, the gills are not even removed. I feel uncomfortable and think it is better to remove the gills."

He washed the live fish with clean water to remove as much sediment and impurities as possible from the surface of the fish scales. Then he knocked on the fish's head and cut directly from the fish's belly to the head with scissors.

Cut open and remove the internal organs and gills. If there is any black membrane in the belly, remove it as well.

Clean it up, wash it again, and classify the crucian carp, putting small ones together with small ones, and big ones together with big ones.

"Senior brother, why are we separated?"

"Normally, these small crucian carps are used to make bad fish, but since you have caught the big ones, make them together. The big crucian carp has grown up and its bones are very strong, so it needs to be fried for a while, and it is cooked like this. The meat is crispy, and the bones of the small crucian carp are soft, so you don’t need to fry it too hard.”

Frying them separately allows you to better control the heat.

After dividing, put the oil pan on and when it is 50% hot, put the fish in one by one and start frying.

Wei Gan came over and took a look:

"Here I go, if you don't remove the scales, won't the fish have a fishy smell?"

Zhu Yong said from the side:

"That's not true. The rice flower fish cooked in the southern rice areas are not scaled. Even when they eat fresh fish, as long as it is fried or fried, the scales are not removed."

When cooking scaly fish in most areas, the fish scales will be scraped off habitually.

If I don't shave, I always feel unhygienic and I can't get over the hurdle in my heart.

But for people who are used to eating carp with scales on, frying carp and crucian carp with scales not only allows you to enjoy the crispy skin, but also you don’t have to worry about sticking to the pan or getting burnt during the cooking process.

Thick fish scales will form a thick protective cover to keep the fish inside fresh and tender.

The fish scales themselves will also be browned and crispy under the action of hot oil, making them full of flavor.

Zhuang Yizhou looked at Wei Qian and asked curiously:

"I remember that bad fish is a specialty of your Shandong province. Have you never eaten it?"

Wei Gan shook his head:

"It always feels dirty when it's dark. Comparatively speaking, pork is more delicious... But Chef Xie will make it later, so I'll have to try it."

Because this guy grew up killing pigs at home, he thinks pork is the most delicious ingredient in the world, and he doesn't accept refutation.

Although he started to be exposed to other meat ingredients after joining Lin Ji Cuisine, in his mind, pork is still the top ingredient of the pyramid, regardless of chicken, duck, fish, goose, beef or mutton, they are all on the sidelines.

The status of pork is sacred and unshakable.

Lin Xu felt that if there was a Pork Cult in the world, Wei Qian would have to be a Zuo Guardian because of his devotion to Pork.

When the fish is just put into the pot, the oil will splash everywhere because of the water on the surface.

Xie Baomin held a large colander for protection and then said:

"When frying something, the more oil, the safer it is; the less oil, the more it will splash everywhere. However, for the sake of safety, I suggest you use kitchen paper to wipe away the moisture on the surface when frying."

When the fish in the pot didn't splash so badly, he stirred it twice in the pot with a spoon to separate the fish that were stuck together and fry the fish thoroughly.

You need to be patient in this step, and don't rush out of the pot when you see the fish in the pot turning brown.

It has to be fried in 50% oil until the fish scales on the surface are curled. Only then will the bad fish be delicious, and the fish scales on the outside will also be crispy and go well with wine.

After frying the small fish, Xie Baomin put the big crucian carp in one by one and fried it in the same way.

While the frying was going on here, he put a wok on the stove next to him, preparing to make the sauce for braised fish.

This kind of sauce is not very difficult. It just needs to highlight the braised aroma while adding a bit of soy sauce and a salty and sweet taste.

Pour oil into the pot, first stir-fry the peppercorns, aniseed, cinnamon bark, bay leaves, white peony, white buckwheat, cumin and other spices soaked in warm water, then add some dry yellow sauce diluted with rice wine.

Dried yellow sauce can make the fish taste full of sauce, and it can also increase the salty flavor of the fish.

Saute the sauce until fragrant and pour in water.

The amount of water should be enough so that the crucian carp can be braised until the bones are crispy and the meat is rotten.

After adding water, pour in a large spoonful of light soy sauce, a large spoonful of dark soy sauce, a large handful of rock sugar, half a spoonful of sweet noodle sauce, half a spoonful of allspice powder, and half a spoonful of thirteen spices.

After all is added, bring to a boil over high heat, simmer for a while, and then set aside.

After the big crucian carp in the pot is fried, take the large pressure cooker over, place a bamboo strip net on the bottom of the pot, and put sliced ​​ginger and green onions on top.

The amount of onion and ginger can be larger, which can make the fish taste better.

When he saw this, Wei Qian on the side said:

"Hey, dear, there are so many ingredients, let alone fresh crucian carp. Even if the crucian carp is stinky after being left out for two days, it will still be delicious when cooked... Fortunately, I have never eaten it."

Although what he said was a bit one-sided.

But there is some truth to it. Across the country, as long as the ingredients in a dish are heavy, it’s difficult to tell whether the ingredients are fresh.

After arranging the onions and ginger, Xie Baomin placed the large crucian carp staggeredly on the bottom of the pot.

Then put the small crucian carp in a circle in the pot, arrange them all, pour in the cooked sauce, put it on the stove and bring to a boil over high heat.

You can't rush to close the lid now. You have to wait for the water in the pot to boil. The bamboo strips and green onions and ginger underneath will collapse, so it's clear how much water is missing.

Just fill up the water according to the boiling situation in the pot.

After filling, add one tablespoon of rice wine and two tablespoons of aged vinegar to the pot.

Whether making crispy hairtail or bad fish, vinegar is an essential ingredient. It is because of the role of vinegar that the fish bones will become crispy and rotten.

After adding vinegar, cover the lid, put on the pressure valve, and simmer over high heat for half an hour.

Wei Gan asked:

"Can we eat it in half an hour?"

"No, you have to soak it for at least two hours. It's best to eat it tomorrow. In the past, those who sold bad fish basically cooked it in the evening the day before and soaked it until they went to the market the next day. By noon, they were all sold, and in the afternoon Continue to collect the crucian carp and continue to fry and stew."

After the bad fish is stewed, it's almost time to prepare dinner.

Lin Xu took the fish for dinner to the kitchen. He first cleaned up the silver carp caught by Zeng Xiaoqi, removed the fish head, removed the teeth and other parts, and put a flower knife on the inside and outside of the fish head.

Bring the black bean sauce over, smear it inside and out, and spread the black bean particles onto the fish as much as possible, and start marinating.

While he was busy with this, Xie Baomin had already picked up the big carp, cleaned the fish scales and was marinating them nearby to make crispy fish scales later.

Che Zi is picking up the fish offal, whether it is braised in sauce or stir-fried.

"Junior brother, will you change the sword?"

Xie Baomin wanted to see Lin Xu's skills in making carp noodles and handed over the packed carps.

Laying the fish flat on the chopping board, Lin Xu used a kitchen knife to start cutting the carp.

Start cutting from behind the gills and cut forward with the knife diagonally until you reach the backbone of the fish.

Xie Baomin glanced at the curvature of the knife edge and said with a smile:

"Yes, I'm afraid you'll be beaten into a peony flower knife."

After hearing his senior brother talk about the Peony Flower Knife, Lin Xu asked:

"Senior brother, why are sweet and sour carp usually shot four or five times on one side?"

Xie Baomin said with a smile:

"In the past, people used to eat at the Eight Immortals table. The table was small and could seat two people on one side, which was exactly eight people. After the sweet and sour carp was served, each person took a piece. It happened that all the most delicious parts of the fish were taken away, and the rest The fish heads, bones and tails will be removed directly.”

"I'll go, isn't that a waste?"

"Actually, the sweet and sour fish only eats the outer layer of puff pastry and the sweet and sour sauce. Using a peony knife only increases the surface area, and after removing the eight pieces of fish, there is really nothing left to eat."

The best way to make sweet and sour fish is carp that weighs about one and a half kilograms. There really isn’t much meat for a fish of this weight. After cutting, the fish meat is basically all removed, and there really isn’t much meat left.

After scalloping both sides of the fish, marinate the fish with onion and ginger water, salt, and light soy rice wine. This fish is big enough, so it should be marinated as thoroughly as possible.

While taking advantage of the pickled fish, Lin Xu began to mix the batter.

The sweet and sour carp is made with whole egg pastry batter, and all the deliciousness lies in the crispy shell on the outside.

But the baked carp noodles are different. The essence of this dish lies in the baked noodles, and there are additional steps to soften the noodles. The whole egg paste can easily turn into a paste.

You have to hang dry powder paste.

Mix low-gluten flour and potato starch in a ratio and place in a tray for later use.

After completing this step, the ramen dough has also relaxed.

Lin Xu took it out, rubbed it in alkaline water and started to roll it out, smoothing out the protein in the dough so that the noodles would be thinner, longer and more flexible.

Sprinkle some flour on the chopping board, place the rolled strips on the chopping board, dip some flour on the surface, and then stretch it out.

Push the forehead of your right hand onto your left hand and continue pulling.

Roll the noodles in the flour while pulling to prevent them from sticking.

After reaching the thirteenth button, Lin Xu stopped.

The ramen noodles at this moment are slightly thicker than hair.

Xie Baomin watched in admiration:

"It's not thick, it's good, and it can be stretched to thirteen buckles easily. This is already the sign of a senior Bai An master... Can I continue to stretch this noodle now?"

Lin Xu touched the noodles and said:

"It's okay. It's no problem if you stretch it to fifteen buckles."

"Then you can learn from Master's noodles with clear soup. You should learn it quickly, so that you don't have to laugh at me all the time."

"OK."

Lin Xu laid the stretched noodles flat on the chopping board, chopped them with a kitchen knife every one foot, and cut off the long noodles.

At this time, the noodles are very neat and neat. You can't touch them with your hands. You can only put a kitchen knife in and use the kitchen knife to hold up the noodles.

When the oil in the pan is 30% hot, put the noodles in and fry.

The noodles are very thin, and a lot of water is lost during the stretching process, so you cannot fry them in high oil temperature, otherwise the noodles will burn when they are put into the pot.

This step is a bit like frying instant noodles. When the noodles are fried until the surface is brown, they become a flatbread.

Gently scoop out with a slotted spoon and place on absorbent paper to absorb excess oil.

Today's fish is too big, so the amount of noodles should be larger to avoid not eating enough.

Lin Xu fried some more noodles, then took the marinated fish, removed the onion and ginger, wiped the water on the surface, and put the carp into the dry powder paste while holding the fish tail.

Grab the dry powder and rub it on the fish, trying to spread it evenly on the fish body and knife blade.

Cover all the inside and outside with dry flour paste. Hold the fish tail and shake it a few times to shake off the excess dry flour to prevent it from spreading in the oil pan during frying and causing the fried batter to become bitter.

When the oil in the pan is 50% hot, hold the fish tail with your hands and immerse the fish head in the oil pan to fry it into shape.

Then, holding the fish tail in one hand and a spoon in the other, scoop up the hot oil from the pot and pour it on the fish, making the large knives on both sides of the fish tilt up, making it easier to fry the fish thoroughly.

After the fish body is set by frying, put the whole fish into the oil pan and start frying.

The eight-pound fish is quite difficult to fry, so fry it slowly over low heat.

While Lin Xu was busy frying fish, Xie Baomin cut grass carp into fillets to prepare boiled fish, while black fish was used to make pickled fish. Today's full fish feast will satisfy everyone's desire to eat fish.

After the carp in the pot is fried, set up another pot next to it, add chopped green onion, ginger and stock, then add a tablespoon of white vinegar, a tablespoon of sugar and a small spoon of salt.

After heating, add the fried large carp.

This step is the so-called soft slip.

Put the crispy-fried carp into the stock and cook it again, so that the sweet and sour taste can penetrate into the fish as much as possible, so that the fish will be more delicious.

"It's different from sweet and sour carp. Sweet and sour carp doesn't have this step."

Zhu Yong is more interested in fish, but the baked carp noodles dish is relatively unpopular, so he is somewhat curious.

Xie Baomin next to him smiled and said:

"The sweet and sour carp in Shandong cuisine is eaten for enjoyment, only the pastry and sweet and sour sauce are eaten, but people in the Central Plains are more pragmatic and want to eat every piece of meat on the fish, so there are steps to escape."

The carp whose outer skin was fried hard is cooked again until it becomes soft.

Because of the white vinegar and sugar used, the fish meat is not colored.

According to the recipe of this dish, it cannot be colored when cooking. The color is all in the sweet and sour sauce. This will make the fish and sweet and sour sauce show a contrast in color, making it more pleasing to the eye.

After one side is cooked, carefully turn the fish over with the help of a slotted spoon until both sides are cooked through.

When the fish is all soft, remove the onion and ginger, and carefully remove it from the pot.

A huge fish plate has been placed on the workbench. In order to make the fish delicious, it was specially blanched.

A big carp weighing eight pounds or two was put in, and the length was just right.

Next it’s time to pour the sweet and sour sauce.

This step is quite simple. The store makes sweet and sour pork every day, and the sweet and sour sauce is always available.

Lin Xu poured out the fish soup from the pot, added three tablespoons of sweet and sour sauce to it, heated it up and poured a spoonful of hot oil from the fish frying pot into it.

As soon as the hot oil is baked, the sweet and sour flavor immediately comes out.

Use a spoon to pour the sweet and sour sauce over the fish, even to the bottom of the plate.

This dish involves dipping the baked noodles into the sauce. The amount of sweet and sour sauce should be larger to avoid leaving the baked noodles with no juice to dip into.

The ruddy sweet and sour sauce quickly enhances the appearance of the whole fish.

After pouring the sauce, cover the fish with flaky thin noodles, leaving only the fish head, and the entire dish is officially ready.

At this time, other dishes are basically done.

Start the meal.

When Lin Xu came out of the kitchen with the fish plate, the elders and members of the family and friends group waiting for dinner all came over:

"Wow, this fish looks so impressive!"

"You actually covered the fish with a quilt. Are you afraid of catching cold?"

"Just by looking at it, you know it's not bad."

"Uh-huh, let me state it in advance. This is my fisherman's catch. Don't forget it."

Looking at her cousin who looked embarrassed, Chen Yan curled her lips speechlessly.

Isn't it just luck that I caught a small carp? Its tail almost reached the sky.

Wait, when you have the chance to go to the beach, I have to show you how terrifying it is when a female fisherman and the fishing rod become one!

What is a mere fishing guy?

If you want to be a Tianshan child in the fishing world!

While she was muttering, Dundun, who had just finished eating the charcoal-grilled white strips, looked up at the ceiling at the service counter downstairs.

seaside?

Even if you go to the edge of the horizon, you still won't be able to catch something you shouldn't be able to catch.

But... I haven’t seen the sea yet.

If you have a chance to go to the beach for a walk, it seems like it would be nice...

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I found that time flies by every time I look up information. I originally planned to write more professionally, but I didn’t expect it to be postponed until now. This chapter has 5200 words. Please vote for me, brothers! There will be another update tonight!