The beginning is only when you become a chef

Chapter 89: Bream is the most respected fish (Please subscribe!)

Xia An didn't know that because he first demonstrated the lost stunt [White Snake Chain Rotation] in front of the program crew's rehearsal camera, Gao Shengqi boldly asserted that a wave of wealth was about to fall on his head.

At this moment, he was concentrating on the next step of the "Catfish Noodles" recipe.

While waiting for the dough to rise.

There is no need to wait at all and you can proceed to other steps.

Since it is a noodle recipe.

The soup base, which is considered the soul, must be the most important thing!

"Liu Maoxing made fish soup from sea bream."

Xia An's thoughts turned.

Over the past few days, he has been developing dishes many times and has used a lot of fresh fish to try to cook a delicious soup base, but he found that whether it is the cod known as the "gold of the sea" or the salmon known as the "king of the ice sea".

Or it could be fish from the sea such as cutlassfish, flounder and mackerel.

None of them are as complete as the dishes made with sea bream.

All I can say is that there is a reason why the Japanese admire sea bream. They believe that sea bream is the most respected fish.

"Koi, help me get a live sea bream. Any species is fine, as long as it's a sea bream!" Xia An looked up and instructed his agent.

Yang Jinli left in a hurry.

Liu Shimeng stared with her eyes wide open at the dough that Xia An had placed in a mixing bowl and covered with a wet cloth, which was in the "resting" stage.

She seemed to never see enough, and even when she asked, she didn't even raise her head:
"Boss Xia, the dish you are going to make looks really amazing. You're even going to use that special skill!"

Xia An secretly laughed.

Is that so amazing?
No matter what the special skills are, they will eventually be reflected in the dishes. It can be understood as a unique martial art that helps chefs make delicious dishes.

So, his true skill will be shown in the "Catfish Noodles" that he will present seriously later!

anyway.

In front of Liu's descendants.

And this is the chrysanthemum downstairs!
Recreating the classic legendary dishes of Liu Maoxing in the past has a bit of the flavor of a pilgrimage to the holy land to pay tribute to the ancestors.

"Boss Xia, the snapper you asked for!"

It was the same staff member who brought over a fresh sea bream.

Xia An raised an eyebrow and said, "Real porgy?"

There are many types of sea bream. The true sea bream is a fishery from the coast of China. Its body is silver-red and it is generally called red sea bream.

"Do you want to change it?" Yang Jinli thought Xia An thought the red sea bream was not top-notch enough.

"enough."

Xia An said calmly, turned around to kill the fish, specifically chopping off the head, tail and large bones, throwing them into the pot with water, and turning on the fire to cook the fish soup.

"I also need ropes, preferably ones that are colorless and odorless, and won't emit any harmful substances when boiled at high temperatures."

His eyes swept over the simmering fish soup and the dough that was "resting" in the mixing bowl, and Xia An suddenly gave this order without any context.

Yang Jinli:? ?
Can you list all your requirements at once?
"Hey, can we use silk thread?" Liu Shimeng suddenly raised her hand.

"Of course, silk thread can be used in surgical operations, so there is no problem using it in food." Xia An said.

"Then I'll go--"

Liu Shimeng was very eager to take on the errands.

"No!" Yang Jinli said anxiously, "Chef Liu, leave these chores to our agent!"

Xia An said: "Oh, there is also fish sauce, you can find it together."

He pondered.

The recipe in my mind that mentions "fish flavor", the so-called Sichuan specialty seasoning, is actually out of touch with reality. To be precise, the name "fish flavor" is wrong, it should be called "fish sauce".

The names of these seasonings in ancient recipes do not match the real or even modern nouns, but Xia An has gotten used to it.

Even in the recipe of "Fresh Sea Bream with Liebing".

Xia An also encountered the important sauce secret recipe part. All the ingredients recorded were marked with "appropriate amount", which means that the amount of ingredients to be used was entirely up to the restorer to decide. It was really dizzying.

Soon, Yang Jinli came back with a bundle of silk thread.

There is also a bottle of fish sauce, which is "fish sauce". It is amber in color and looks like rice wine. It is used to enhance the flavor of cooking. In fact, the production history of fish sauce can be traced back to the "vinegar" recorded in "Qimin Yaoshu". Even in modern times, the production process of fish sauce is not much different from the ancient method, except that the seasoning details have changed slightly, and sterilization and testing steps have been added.

then.

I saw Xia An roll up the cleaned sea bream slices and tie them up with many circles of silk thread, which vaguely looked like tying rice dumplings.

Liu Shimeng asked curiously: "Bundling the fish like this is a bit like the way to stew barbecued pork."

"It makes sense. Tying the fish together is mainly to prevent it from disintegrating and rotting during the cooking process."

After saying that, Xia An put the two bundles of red sea bream meat into the fish bone soup that had been simmering before, and unscrewed the cap of the "fish sauce" bottle and poured in a considerable amount of fish sauce.

The pot was boiling.

The rich and fresh smell that came out made Liu Shimeng's scalp tingle. She couldn't help but take a deep sniff and praised: "So fresh and fragrant!"

Let the fish meat, fish head and fish bones cook the soul soup base.

Xia An uncovered the wet cloth, took out the proofed dough, and cut it into small pieces.

Now, it’s time to put aside the pastry stick and make the noodles with pure craftsmanship.

Keep kneading and pressing until it becomes a dough with even ends.

Apply a little bit of oil.

Xia An starts making ramen!
Bend the four fingers of both hands and pinch the two ends of the dough with your index finger and thumb.

"Snapped!"

A tug and a pull.

The two faces are handed over to the left hand.

Use the index finger of your right hand to insert into the midpoint of the rolled noodles and continue to pull them outwards.

So many repetitions!

From one dough stick, to two thick dough sticks, to four, and then to eight...

As the number of noodles increases.

The size of the noodles is also becoming smaller and smaller visibly.

When 32 noodles are pulled out, the noodles neatly stacked in the hand are similar in thickness to the two-thin noodles sold in noodle shops!
Xia An was still not satisfied.

Keep pulling!
When pulling the noodles of the "three thin" specification from the noodle shop.

Xia An has noticed it.

The noodles in my hand have been stretched to their limit, and will break if I pull them any further.

Actually.

Because there is a lot of fish paste mixed in the dough.

It is incredible that this dough can be pulled into "thin" noodles. Thanks to the special skill of [White Snake Chain Rotation], the gluten is formed to the extreme. Otherwise, it cannot support such strength and the noodles cannot be so thin!
After pulling out the handmade noodles, the subsequent cooking process becomes clear at a glance.

Noodle.

Xia An threw it into boiling water and took it out shortly afterwards.

He then quickly made the second and third bowls of handmade noodles.

Soon, all three bowls of noodles were placed in the bowl.

Xia An turned around and looked at the fish soup that had been simmering for a long time, a slight smile appeared on his face. He took out the previously tied sea bream meat, cut the silk thread on the chopping board while it was still hot, and cut the fish roll into slices.

Arrange these fish rolls in noodle bowls.

A large soup spoon, which was enough for a noodle bowl of fish soup, was poured into a full bowl.

At last!
Sprinkle with some chopped green onions.

"It's done!" Xia An clapped his hands, checked the dish information that popped up on the panel, and smiled even more: "Did you achieve more than 60% completion this time?"

The recipe illustration rewards for the 10% stage and the 50% completion/reproducibility stage are waiting for Xia An to claim.

"Are these three bowls of noodles made for us?"

At this moment, Liu Shimeng's anxious and greedy voice spread to the open kitchens of several nearby famous chefs.

　Update yesterday 3/4!!
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(End of this chapter)