Living in the Hong Kong Film World

Chapter 450 Fresh!
Intrigued by the suggestion, Ou Zhaofeng was so motivated that he completely gave up the idea of ​​using rare ingredients.

Using ordinary ingredients to make the taste of rare ingredients is the highest level of cooking!

It was also after figuring this out that he finally stepped into the ranks of super chefs when he was over fifty years old.

In the following time, the three super chefs started a heated discussion, pondering various ways to make ordinary ingredients achieve the effect of being fake.

Feinan knew how to eat, but couldn't cook, so he didn't participate in the discussion. Instead, he came to the stove with great interest and came up with the idea of ​​the pot of soup.

The soup in the soup pot exudes a tangy fragrance, which is the charm of free amino acids floating in the air.

There are many components of umami, and the umami in seafood mainly comes from organic bases and free amino acids.

Feinan took a clean spoon, scooped up a spoonful of soup, blew on it, and tasted it.

Well, fresh!
The abalone and scallops released a large amount of organic alkali after being boiled overnight in the chicken soup, which is the base flavor of the soup.

The fish lip, skirt and sea cucumber provide a huge amount of colloid to the soup, making the soup thick and delicious.

Xiaobai sat beside the soup pot, looking at Feinan eagerly, hoping to dip himself in a couple of drops.

Naturally, Feinan wouldn't let him get what he wanted easily, he held up the spoon and guided him around several times before stuffing it into his mouth.

Tasting the soup, Xiao Baimei narrowed his eyes and shook his head, feeling very unhappy.

But Feinan didn't let him taste more, wouldn't it be nice to eat the big yellow croaker later?
While everyone was busy, time passed quickly, and when Liao Jie finished blowing the yellow croaker, it was already dark outside.

Take the scallions out of the abdominal cavity of the yellow croaker. The body of the scallions is already soft, and the surface of the yellow croaker is slightly dry.

But this is not yet finalized and requires a final step.

The pot was heated up, and Liao Jie was ready to blow the mold.

Speeding up the air flow only speeds up the marinating time of the yellow croaker, but if you want it to maintain its propped up shape, it needs to be fried and shaped.

The oil used for frying fish is also particular. Generally, sunflower oil or rapeseed oil is used for frying fish, but this dish uses meat oil, that is, lard.

Animal fat is rich in amino acids and has a strong aroma. When used for frying fish, it is easier to stimulate the aroma in the fish.

Therefore, soup made from crucian carp fried in lard will always be more fragrant than fish soup fried in vegetable oil.

Shoveled a piece of snow-white meat oil into the pot to burn, keeping the oil temperature below [-] degrees, Liao Jie tied the gills of the yellow croaker with a cotton rope, carefully held the head of the fish with a clean tablecloth, and scooped it up with a spoon in one hand Get up the oil, pour it on the fish, and fry it slowly with oil temperature to set the shape.

The heat of this step is very important. Fresh fish cannot be fried directly. The skin of fresh fish is tender, and the skin will collapse when fried directly, so it must go through the step of marinating.

On the one hand, it can taste in advance, on the other hand, it also makes the skin firm and easy to shape.

When Liao Jie fried the yellow croaker until it was ready, the soup was almost ready.

Because Ou Zhaofeng did a lot of preliminary work, the cooking of the soup did not take too much time, and it was ready soon.

If prepared in advance, the soup will be frozen in the freezer and turned into fish jelly, which is more convenient to stuff into the belly of the fish.

But Liao Jie did not choose to do this, but chose the most traditional method, directly filling the soup.

In Liao Jie's soup, he chopped all the ingredients into fine pieces, which speeded up the dissolution of umami and gum, but also increased the difficulty of pouring the soup.

At this point, Ou Zhaofeng raised a question. According to the method he learned, the head of the soup in the fish belly does not need to be chopped so finely. Generally, it should be cut to the size of soybean grains. This will support and shape the belly. The effect will also make the visual impact of the moment of laparotomy higher, and it will appear that there is something inside.

However, Liao Jie gave his explanation. In principle, the finer the ingredients in the soup are cut, the stronger the umami taste of the soup, the more fragrant it is, and the closer it is to a liquid state.

Cutting soybeans can certainly play a supporting role to a certain extent, but it also reduces the difficulty of making this dish in a disguised way. The soup will be less likely to leak, but it also loses a certain taste.

Of course, there are also advantages, that is, it allows guests to see the types of ingredients in the soup more clearly, and it looks better.

The two methods have their own advantages and disadvantages, no one is necessarily correct, and the quality of the finished product depends ultimately.

After filling the soup, Liao Jie stuffed the mouth of the fish with soaked bird's nest.

After the soup is boiled, the colloid is already very viscous, and it will not flow out after being blocked with bird's nest.

Afterwards, he wiped the whole fish finely with cornstarch before steaming it in the steamer.

The raw powder will be pulped to form a protective film to lock the juice of the fish, and then through the surge of water vapor, the gums in the soup in the fish's belly will slowly penetrate into the yellow croaker to fill up what it lost that moisture.

Taking advantage of the steaming time, Liao Jie stewed another serving of bird's nest, which is used to cover the yellow croaker after it comes out of the pot.

After another hour and a half of waiting, the yellow croaker finally came out of the steamer.

He took out the bird's nest and spread it on the yellow croaker. Liao Jie turned on the fire to collect the juice, thickened the bird's nest soup, poured it on the bird's nest, and then flowed down the fish body to wrap it up.

When the dishes were served, Liao Jie heaved a sigh of relief, and extended his hand to Feinan and the others to invite: "Put the yellow croaker in soup, please."

This dish has been cooked for a whole day, even after saving a lot of preparatory work.

If it is usually prepared, it will take at least a week to eat this dish.

After a day of anxiously waiting, everyone couldn't wait and gathered around one after another.

Eating yellow croaker in soup must be for the most distinguished guests on the table to open their stomachs, in the meaning of being open and honest, and seeing the sun through the clouds.

Ou Zhaofeng and the others didn't discuss it, and handed the knife to Feinan directly.

After taking the knife, Feinan didn't hold back, and cut a U-shaped window in the belly of the fish to pick out the tender flesh.

There is no dazzling golden light, only a strong fragrance. When the belly of the fish is opened, the strong fragrance makes everyone in the kitchen swallow their saliva.

Before entering, Feinan knew that the day's waiting was not in vain, it was definitely worth it!

The golden soup is rippling, and the grains of the ingredients can't be seen, but it is more attractive.

After taking the spoon, Feinan put a spoonful on the belly of the fish, mixed it with fish meat and soup, and put it into his mouth together.

Satisfy!

Comfortable!

The fish meat is locked in all the juice and fragrance, and soaked in the soup, it has already become extremely tender.

In addition, Feinan's is the soft meat of the fish belly, which is the most plump and has become like jelly. You don't need to chew it at all. You just need to sip it lightly with your tongue, and the fish will melt together with the soup, giving off a strong aroma. overflow.

Feinan only had one word to describe this feeling: "Fresh!"

(End of this chapter)