Chapter 394 Cooking
Feng Xueshan and Yang He operated the scissors and cut the fish very quickly. Zhang Lu and Fang Wenyu couldn't keep up with their movements, and soon the basin in front of them was piled with fish. fish with head.
Zhou Zhi began to kill fish, and brought back three carp weighing about two kilograms each. The big catfish weighed about seven kilograms. Together with the small miscellaneous fish, it was enough for a full fish feast.
Catfish head soup with pickled mustard, garlic catfish, carp as Tai'an fish, and a lot of fried small fish leftover to make three dishes, one fried, fried green chili, and sweet and sour. .
Add the extra radish at home, mix it with a large pot of cold shredded radish, and stir-fry the cabbage greens, and it’s already very rich.
Carp meat is easy to cook. To make it delicious, it is necessary to retain water and tenderness.
The way to preserve water and tenderness is to cut the fish into pieces, season it with pepper, cooking wine, ginger and scallion water, wrap it in egg starch liquid and fry it, and then process it after making a semi-finished product.
In fact, Tai'an fish is commonly known as "Tuo Tuo fish". It is a home-cooked dish in southern Sichuan. However, due to the southwest transportation artery, Tai'an Town, TN District, Yuzhou is made with Jialing River silver carp. Tuo Tuo fish tastes very delicious. Just like Jiachuan White Horse Chicken Soup, it was first discovered by drivers, and then spread it. Finally, the dish was named after the place and spread to various places. Tuo Tuo fish also became Tai'an fish. .
In fact, Zhou Zhi prefers to use carp to make Tai'an fish, so that the fish meat is still fresh and tender, and it is a little more "chewy" than silver carp meat.
The meat quality of large catfish is different from that of carp, and the preparation method is also different. You only need to taste it.
After the carp and catfish are processed, the taste is added, and the crucian carp is carefully processed.
One silver carp head is obviously not enough soup for ten people, so you have to add a few fried crucian carps to make a big pot of milk soup.
In addition, there is another dish that cannot be left out - dry-roasted crucian carp. This dish is Zhou Zhi's specialty, and is particularly loved by both his family and friends.
After killing the crucian carp and seasoning it, carefully start adjusting the starch slurry.
There are a few tips for making Tai'an fish. The first one is to use sweet potato starch to wrap the fish pieces, and the amount of starch should be more than that used to make water-smooth meat, but less than that used to make crispy meat. Amount of meat.
Breading and frying the carp pieces was done at the same time as frying the small fish. While Zhou Zhi was handling the big fish, Feng Xueshan had already washed out a basin of small fish that several people had cleaned up.
The next step is to fry the fish. The first thing to fry is the carp pieces, because you need to use high heat to oil the carp pieces, and the frying time should not be too long, let alone overcooking the fish.
You only need to fry until the outer skin is slightly yellow. This process is only to fully bind the starch and fish to prevent them from boiling apart. It is not to make the fish cooked. If it takes too long, it will affect the taste.
Fried small fish is like fried crispy meat. The amount of flour used is thicker than the fried carp pieces just now, and it needs to be fried over low heat. It needs to be fried first, then taken out, and then fried a second time.
After frying the carp pieces, Feng Xueshan exchanged jobs with Zhou Zhi. She was responsible for frying the small fish. Zhou Zhi picked up the scissors and continued to lead Fang Wenyu Zhang Lu to fight with the small fish.
Fang Wenyu was so happy that he screamed with joy when he was fishing. Now he is bent over and moaning from exhaustion. He still has lingering fears: "Fortunately, you let go of all the smaller crucian carp and carp. If you want to bring them all back, you don't have to live anymore..."
"Next time, remember, if you want to enjoy yourself, take less food home. As the saying goes..." Zhou Zhi said with a smile.
“Fishing is fun for a while, but killing fish makes me cry. Remember...” Fang Wenyu said that the lesson was profound.
Zhou Zhi also moved very quickly. He quickly cleaned all the fish's heads and gills, and then joined Yang He in the team of removing fish scales and removing internal organs.
The four people worked for a full two hours before all the small miscellaneous fish were dealt with.
Straightening up his already sore waist, Zhou Zhi sighed: "In the old days, if we had brought so many fish home, we would have been beaten."
"Why is this?" Zhang Lu was a little unhappy. clear.
“Look over there.” Zhou Zhi gestured to Zhang Lu, letting him see Feng Xueshan pouring tons of oil into the oil pan: “Do you think how much flour and oil is used? In the old days, the landlord’s house I can’t help but play like this... wash your hands Wash your hands so that you don't get too long. "
Jiang Shuyi was very obedient. When Zhou Zhi and the others finished the heavy work and entered the living room, she had already taken the girls to prepare the ingredients for dinner. ——Garlic, green onions, celery, etc. are all prepared. No one noticed that Guan Tingting secretly reached out and retracted her hand towards the plate of Wensuyuan pastries that Zhou Zhi had brought back from Shu.
This girl already has a long-lasting posture and is getting more and more beautiful, but along with her beauty comes anxiety about her appearance.
Zhou Zhi couldn't stand it anymore, so he walked over and grabbed a piece of peach cake and stuffed it into Guan Tingting's hand: "Eat it if you want. Just exercise more after eating. Occasionally, let's be wild in order to better restrain ourselves."< br>
Guan Tingting smiled so hard that her eyes narrowed: "Brother Jiuzi is the best. When the time comes, I don’t care if my mother criticizes me, you have to support me!”
Zhou Zhi put the ginger, green onions and garlic into a large basket: “Save some for the fish, and give everyone else snacks.”
"I know! Is the fish fried yet? Once it's fried, I'll order it out for Sister Shu Yi to eat."
"Hehehe..." Zhou Zhi was amused by Guan Tingting's excuse, but he didn't bother to expose her: "Go ahead, there are plenty."
The next step was to cook the main dish, and both pots were adjusting the sauce.
Heat the bottom of the pot and leave the oil. The key to making Tai'an fish is to add some butter. Then pour in the soaked ginger and soaked sansho pepper and stir-fry. Add an appropriate amount of red pepper cubes and a large handful of Sichuan peppercorns. , a little watercress, a little star anise, a tablespoon of chicken essence, a tablespoon of salt, all stir-fry until fragrant, and finally add soy sauce, cooking wine and a little sugar.
At this time, the smell in the kitchen will be very pungent and strong.
The pot on the other side is also being processed, but it lacks butter and spices and has more garlic, pickled peppers, and sour cowpeas.
Then start simmering the soup in the two pots. Add more water to the pot. After boiling, put the fried carp pieces in one pot and lower the heat to simmer slowly.
Slide the catfish pieces into another pot and also reduce the heat to low.
After simmering for seventeen or eight minutes, open the pot. Add new garlic cubes to the Tai'an fish and cook for another two or three minutes.
The purpose of adding garlic at this time is to make the garlic look more energetic and to bring out the aroma of the garlic. Turn off the heat and add a tablespoon of vinegar, mainly to remove the greasiness.
Add green onion and celery segments to the catfish side and cook for two to three minutes.
The next step is to adjust the salt and fill the pot.
This step must be done carefully. Pick up the pot and slide the cooked fish directly into the basin.
The reason for doing this is because the fish is so tender that even chopsticks can’t pick it up, and the fish will break into pieces when you use a shovel.
Finally sprinkle with coriander, and the Tai'an fish and garlic catfish are ready.
A total of two large, two small and four pots were poured. The big pot was kept for myself and the small pot was carried upstairs for the family.
After the pot was freed, Zhou Zhi used a pot to start making milk soup, boiling mustard, adding cabbage and tofu.
He Shiqing and Jiang Shuyi took turns and started making fried small fish with chili pepper using the freshly fried small fish.
He Shiqing’s chili fried fish uses green chili peppers and Sichuan peppercorns, which taste spicy and crispy.
Jiang Shuyi’s cooking method is similar to He Shiqing’s, but she uses dried red peppers that Zhou Zhi had soaked for her. In the end, Zhou Zhi took over and cooked a bowl of sweet and sour sauce, using the technique of turning the spoon to stir the sauce. Mix and coat evenly, and the small crispy fish becomes sweet, sour and spicy.
(End of this chapter)