Chapter 441： Actually there is no need

  Chapter 441 is actually really unnecessary

Among the river fish, the most plump is the bream flower.

Although it resembles Wuchang fish in appearance, it is not too big.

It is already past the month of Kaijiang, and the bream flowers bought in the store are only five or six taels in size, but fortunately, cooking and seasoning can be used to make up for the lack of quality of fresh fish.

Scrape the scales of the bream, remove the gills, wash and control the water, and draw a flower knife on the body.

Fu Yu held the kitchen knife and quickly operated it on the fish.

A strong fishy smell hits the face.

As soon as he smelled it, a thought immediately came to Fu Yu's mind: This bream flower was cleaned 15 minutes ago, and the fish meat is still firm.

As the blade penetrated into the fish, the fishy smell became stronger. Fu Yu loosened his wrist and lifted the kitchen knife.

Swiping down further will cut through the thin layer of fish meat attached to the surface of the fish bone.

It's just right to close the knife at this time.

Slap both sides of the fish body and fry in oil.

During the movement, Fu Yu inexplicably remembered what Yao Shi said when he was being dominated by the system and teaching him some tricks.

"Patting noodles is to prevent sticking to the pan. This method is definitely better than other methods to prevent fish skin from sticking to the pan."

works really well.

Saute scallions, garlic slices, **** slices, and add some water.

Put bean paste and cooking wine.

According to the classic old taste recipe, Fu Yu also specially put tomatoes, so that there is no need to add sugar and vinegar.

Put the bream flowers in and start stewing.

Fu Yu changed hands to cook braised squid flowers again.

Wash and dry the fish.

Put it in a pan and fry until golden on both sides.

The squid skin is thin and tender. When Fu Yu was frying, he turned it over carefully, because the fish skin was too thin.

It’s okay to say that the skin of the fish is thin, but the fish meat needs to be handled with extremely light movements.

So when the scallops are usually braised in brown sauce, they are specially coated with batter and fried before being fired.

This can prevent the fish skin from being damaged and affect the effect of the plate.

Generally speaking, when Fu Yu is frying fish, he will turn it over at the right time based on his feeling.

This feeling is very complicated. The frying pan does not have the special effect of not sticking to the frying pan. You can only rely on the absolute feel, but if you don’t touch the ingredients with your hands, the effect will often be greatly reduced.

At this time, vision and smell are very important.

Fu Yu held a wooden shovel, and the feeling that was different from before resurfaced in his heart again.

This feeling is very subtle.

He feels that the recognition of fish taste has improved a lot!

How is this going?

Fu Yu had actually discovered this problem before, but he always attributed it to his improved sense of smell.

However, this feeling became more and more obvious when frying fish today.

Could it be.

The bonus effect brought by the mask with sensitive sense of smell?

Thinking of this, Fu Yu suddenly realized.

The original mask with a sensitive sense of smell has improved his sense of smell.

Now that he has been trained in the teaching practice classroom, his sense of smell is already very sensitive.

Advanced olfactory skills become more and more acute with the help of masks.

This time, Fu Yu couldn't help but get excited!

This skill may not be very useful for other professions.

But for chefs, it is simply a miracle!

There are many very refined operations in the cooking of ingredients, the more advanced the ingredients, the higher the degree of refinement.

Cooking fresh fish requires more attention to seasoning and cooking skills!

At this moment, Fu Yu felt that the originally laborious frying operation was not so difficult!

Moreover, Fu Yu's cooking skills are more detailed and more refined.

This made Zhang Zhen and the two chefs who were standing by to observe and study feel a chill down their backs for no reason.

Because Fu Yu is so familiar with the entire cooking process, it's so easy to lift!

When the squid flower is turned over, the skin of the whole fish body is intact, showing a beautiful and perfect uniform burnt yellow.

This is a bit powerful.

Mix the minced meat with oyster sauce.

Put the oil in the frying pan, add the minced meat and stir-fry until it turns white.

Reduce the juice on high heat, add chicken essence and sprinkle chopped green onion and place on a plate.

The flowing cooking techniques made the onlookers a little dumbfounded.

It's not like cooking in the back kitchen.

Soon, the braised bream flowers are out of the pot and placed on a plate, and the fragrant stewed bream flowers are also stewed.

Zhang Zhen handed over the marinated gong fish, and then took over the fragrant stewed bream flowers that could be served at any time.

Two plates of anchovies are perfectly cooked!

Fu Yu started to make the aroma-smoked gong fish.

The most difficult operation of aromatherapy is frying.

However, for Fu Yu, who has full fire control skills, the difficulty of cooking this dish is halved.

The aroma smoked gong fish is characterized by a sweet and rich taste.

That's why Zhang Zhen deliberately extended the time when he was marinating.

Because the meat of the gong fish is in the shape of garlic cloves, he didn't even hand it over to Xiao Gong when cleaning it up, but let Tian Lei take full responsibility.

I am afraid that the skin of the diced fish will be damaged and the effect will be affected during cooking.

Generally speaking, when making fragrant smoked gong fish, you only need to put peanut oil in a pot with high heat until it boils, put the fish in the pot to fry until cooked, and take the pot away from the fire to cool down.

Bring the oil to a boil again, deep-fry the fish in the wok for the second time until it is reddish red, take it out, put it in a Shaoxing wine basin and soak it for a while, then it is ready.

However, when Fu Yu prepared the Shaoxing wine bowl, he changed the ratio of wine to sugar.

Aromatic smoked gong fish is a very common dish, and it will be served in general banquets.

Because the fragrant smoked gong fish will not affect the taste after it cools down, it is very suitable for banquets.

So this dish, Zhang Zhen and others can also cook.

The ratio of Shaoxing wine pots is fixed, how much wine and how much sugar is mixed, the taste is just right.

This kind of formula uploaded from an unknown generation is like a formula in a book. You don’t need to know where the formula comes from. You just need to know and apply the data directly to get the taste you want. .

However, when cooking Tonggong fish, Fu Yu suddenly and temporarily changed the method of making the Shaoxing wine pot.

Zhang Zhen was the first to discover the difference in the ratio, and couldn't help asking: "Fu Chu, the wine has been put in less, do you want to add a little more?"

Fu Yu shook his head: "No, the amount of alcohol is not bad now, I'll try adding some sugar. Maybe it can neutralize it."

Looking at Fu Yu's preparation, Chef Liu was a little worried: "Isn't the original ratio pretty good?"

The original Shaoxing wine basin preparation method is a universal dipping sauce. As long as the proportion is followed, the taste will be very good.

But Fu Yu wants to change the allocation ratio now, what is he trying to do?

Could it be better than the ancient prescriptions handed down?

Fu Yu began to carefully adjust the ratio of wine and sugar.

Add sugar to the dipping sauce little by little, stir, and judge the proportion by taste.

Fu Yu added sugar.

The three of Zhang Zhen frowned slightly, and thought to themselves: Is there too much wine?

Fu Yu added wine.

The three of Zhang Zhen shook their heads: Is there too much sugar?

In fact, there is really no need!

(end of this chapter)