Gourmets of the Heavens

The treatment of the yellow catfish had just begun, and Zhao Youqian was relieved when a dozen live fish were finished.

Don't look at this thing as a small thing, it's quite troublesome to handle, if it wasn't for the fact that he would have fainted first with Qi, I'm afraid it would be really difficult to handle.

The next step is to solve the unavoidable fishy smell on the river fish.

This smell cannot be changed no matter what the environment is. It is the fishy smell produced by the fish's own lubricating fluid.

It is not difficult to deal with it. When many people cook, it is because of this step that the fish occasionally becomes unacceptably fishy.

Naturally, Zhao Youqian would not ignore such a crucial detail.

In fact, if the temperature is high when frying, and then remove all the floating foam when cooking the soup, this step can be omitted, but Zhao Youqian, who pursues perfection, still can't help but do more.

First, I heated a bowl of water, which was about 70 or 80 degrees, and then poured the water directly into the basin containing the killed yellow catfish. In less than ten seconds, I immediately took the fish out and put it in cold water. You can see a layer of light yellow film appearing on the fish.

After removing this layer of protein coagulation, it can be found that the fishy smell, which was originally very light, has completely disappeared.

This also means that the quality of the Luxi yellow catfish is really good, and there is almost no peculiar smell after just this treatment.

The fish meat has been processed, and another ingredient, supernatant tofu, has already been sliced ​​and prepared. Zhao Yougan cut some green onion, ginger, pepper rings, and perilla leaves, and is ready to start cooking.

This time, he didn't intend to keep his hand. Zhao Youqian also wanted to see if he could make super-level dishes here. He made them with all his heart and care, but his movements became more and more fluid, full of the charm of harmony with heaven and earth.

It is obvious that Zhao Youqian has completely used the elementary rituals in every move.

Heat up the frying pan, put vegetable oil in the oil pan, pour out the oil in the oil pan after the oil pan smokes slightly, add cold oil and sprinkle some salt, then put a dozen yellow catfish into the pan for a little oil fry.

This step can seal the gravy of the fish, and by the way fry the skin to release the aroma. When it is stewed, the glue and flavor can penetrate into the soup better, and the fried fish will not disperse so easily.

After frying for two or three minutes, Zhao Youqian held the iron pot and shook it slightly. He felt that the fish could move freely in the pot, and he knew it was time to turn the pot, so he turned his wrist.

One side of the fish has been fried until it turns yellow. At this time, while the oil pan is still frying the other side of the fish, Zhao Yougan has already placed the white section of scallion and ginger slices on the edge of the pan, so that the oil can slightly wash these The spices are fried to create a fragrance.

After the fish on the second side could be transferred by shaking, Zhao Youqian put in a large bowl of boiling water.

"Clatter!"

Boiling water into the pot, coupled with the high temperature of frying, immediately ignited a circle of flames around the edge of the pot. Fortunately, the oil-water reaction was suppressed soon, and only the soup that was still boiling on the fire exuded a thick white , which means that the deliciousness of the fish and the gelatinous oil have begun to slowly seep into the soup.

At this time, if it is ordinary tofu stewed fish, or with cooking wine, or with white wine, you can remove the flavor and enhance the freshness, but the dish of "Yellow Robe Worshiping the King" is different.

It is made with rice wine, that is, sweet wine that has not been fermented so sweet!

After a spoonful of home-brewed wine brewed by Taoist priests of Longhu Mountain, a faint aroma of rice and wine emanated from the soup pot.

Then put the supernatant tofu in, as if adding the last flavor of the daigo, a rich fragrance of soy products wafts out, and Baobao Feng in the hall can already smell the fragrance wafting in the wind even at a distance.

Zhao Youqian who was in the kitchen smelled the smell, his eyes lit up and he showed a satisfied smile.

"It seems that this kind of tofu is quite suitable for stewing!"

After talking to himself for a while, Zhao Youqian adjusted the heat and changed it to a low fire. The fish soup took a long time to get the flavor out, so he didn't need to worry about this dish at this time.

'Thousands of tofu, ten thousand rolls of fish'.

It is said that the more the fish and tofu are cooked, the more flavorful they will be. Zhao Youqian naturally understands this truth. When the dishes are ready, it is good to put the seasonings in the pot.

Next, he will start to process the ingredients needed for the remaining two dishes.

Especially the Sichuan tofu dish, if it weren't for the upcoming Luo Tian Dajiao, Longhushan's back kitchen would not have prepared such ingredients.

You must know that under normal circumstances, no one in Longhu Mountain eats this kind of food.

And this ingredient is really not only troublesome to handle, but also a bit dark cooking.

If he hadn't noticed the smooth and tender taste of this legendary super clear tofu, Zhao Yougan would not have thought of this dish.

Zhao Youqian turned on the faucet in the back kitchen, turned on a thin stream of water, then took out a few toothpicks, and finally brought the troublesome ingredients over.

A big pot, white flowers, with traces of blood clots, is the pig's brain flower that can be called the ingredient of dark cooking!

Speaking of offal dishes, Yaozhou is definitely one of the best in the gourmet world, and when it comes to experts in offal dishes, Sichuan Province is definitely a leader in Yaozhou's cuisine system.

From hot pot to Maoxuewang, then Maocai and Malatang, it can be said that the development of some Sichuan cuisines is inseparable from the cooking of offal.

Among them, all kinds of brain tricks are also a good trick in Sichuan cuisine.

Zhao Youqian learned a lot of dishes when he was in Yaozhou, but the Sichuan and Hunan dishes are his favorite and practiced the most. Naturally, he is no stranger to the ingredient of pig's brain flower.

But it's rare here at Longhushan. If Luo Tiandajiao hadn't prepared the sacrifices and arranged for the contestants to eat, and bought a lot of whole pigs, he wouldn't have been able to get such fresh brains.

The pig's brain looks terrifying, but it tastes mellow and dense, as if eating bone marrow.

However, if it is not handled properly, it will not only cause a fishy smell, but also spoil the excellent ingredients.

So first soak in water to remove most of the residual bloody tissue fluid, and then carefully remove the bloody film on its outer layer with a toothpick.

In fact, generally speaking, this film is not used in many places, in order to make the whole shape look good after making it, but what Zhao You pursues in making this dish is to be able to distinguish between tofu and brain flower, so removing this layer of film will create a bigger picture. The key point is to minimize the fishy smell of the brain flower.

And taking care of this brain is really a meticulous job, even with Zhao Yougan's hands, feet and eyesight, it took almost ten minutes to finish it.

At this point, you can’t take it lightly. Let’s continue to soak it in water, and put some white wine in it, also to get rid of the peculiar smell in the brain.

After doing this, basically the processing of the brain teaser is complete.

The next step is for Zhao Yougan to chop and serve with onions, ginger and garlic, cut some hind legs, red peppers and green peppers, and garlic leaves, and help the remaining two dishes to make final preparations.

Just when Zhao Youqian finished all the preparation work, the rich and mellow taste of fish soup has gradually taken over the entire kitchen. The fish soup that has been simmered for more than ten minutes is floating with a faint yellow grease, which seems to be a golden layer. The liquid is average, and it is necessary to illuminate the entire kitchen.

"about there!"

Zhao Youqian looked at the color of the soup for a while, then tasted the fish soup a little bit, sprinkled in a handful of chili rings, minced perilla powder and white pepper powder, and this yellow robe worshiping the king was completed, and at this moment !

The dazzling golden light breaks away from the shackles of the pot and illuminates the back kitchen!

The heavy footsteps and the simultaneous exclamation sounded into his ears.