gluttonous adventure king

Chapter 230 Pepper Fish

"Remove the fishy line, and we can start to treat the fish in a real way. First, slice off the meat on both sides." After the two pieces of meat were sliced ​​off, Mahjong became active, let go of the fish bubbles, and squatted over.Fang Hong put one side of the fish skin underneath: "Don't break the skin side, so that the shape of the whole fish meat can be kept intact. The fish meat should be as thin as possible."

After finishing the fish, Mahjong squatted next to the chopping board, with the tip of his tongue sticking out of his mouth, and squatted motionless.

After Fang Hong washed his hands, he took out green peppercorns, peppercorns, ginger, and some dried chilies: "The only green thing is green onions."

After the scallions, ginger, and peppers were cut, Fang Hong put them in a bowl. When Mahjong saw it, he became interested because it looked colorful and delicious. He walked over, lowered his head and took a sip, and then looked Confused, he looked up at the sky.

"Haha, Master Ma'er, tell me again, who wants to poison me."

"Master Ma'er is dumbfounded."

Mahjong fell to the ground with all four claws facing the sky, motionless.

"Yo, touch porcelain!"

"For a cat's sense of smell, the smell of onion, ginger, and garlic is enough to temporarily disable their sense of smell." Fang Hong smiled: "Mahjong likes to hunt by himself and doesn't like to eat leftovers, so he is not so used to the smell of pepper and pepper. "

"Put the dried peppercorns in a hot pot first, and stir the water directly, which will make their flavors spread faster. This kind of aroma stimulates the taste buds when eaten, but it is more choking when cooked."

After multiplying the peppercorns and peppers, add a little oil: "Still hot oil in a hot pan, sauté shallots and ginger."

After the aroma rises, add peppercorns and dried chili segments immediately, and add water quickly before the peppers turn black.

"The soup base is half done, now add fish bones and fish heads, and simmer for a while."

"In the taste-conscious dishes, there are many ways to diffuse the taste, and there are many ways to bury the taste. For example, hot oil can prevent the taste from escaping as much as possible, so when you eat the finished spicy Sichuan dishes, it is not very good. You can smell the taste, because the hot oil covers the soup, and the water vapor does not evaporate, so you can’t smell too much. We only add a small amount of oil to this dish, just to let the taste out, so we need A helping hand is wine."

Wine is the fastest volatile ingredient among all ingredients. The spicy taste mixed with wine can instantly intoxicate the whole table.

After adding a tiny bit of wine, it's time to add salt.

"Everyone may have different preferences when eating food, so the cooking method is also different. Among them, Sichuan cuisine is the most particular about the heat, and the degree of cooking of the food is more particular than Western food. For good dishes, the chef will even calculate from The time from the kitchen to the table prevents hot dishes from getting cold, and prevents those with a good taste from becoming soft."

"I've heard a story about a perfect egg. I don't know if you have heard it."

"What story? Good times?"

Fang Hong smiled: "The story goes like this. When a gourmet in Harbor City visited the chef of a Michelin three-star restaurant, he asked him to cook a perfect fried egg. Some people like fried eggs. Some people like to eat candied eggs, so no eggs can be called perfect. But this Michelin three-star chef agreed. He used a pan, heated it, added oil, Put it in front of the gourmet, knock an egg on it, and tell him 'the moment you are willing to eat, the egg is perfect'."

"Sure enough, when cooking reaches a certain level, it will become philosophy."

This world is nothing more than religion and philosophy. Philosophy is the religion of philosophers, and religion is the philosophy of believers. Everything is the way in the end.

Fang Hong looked up: "For Sichuan cuisine, this story is not true, because our fried eggs have to be fried on both sides, and both sides have to be yellow. Don't play tricks with me."

"666, brother gun is a thousand times a day."

"Sichuan cuisine is very strict on the heat, so don't come here with so-called philosophical ideas. This dish has very strict recipes. Do you know why Sichuan cuisine is very popular in water-boiled series, because the temperature of boiling water or heating oil is controllable. In water of [-] degrees, pick up the two ends of the cut fish fillets, first put one side of the fish fillet into boiling water, scald it, then turn it over, put the skin side of the fish into the boiling water and scald it, put it in the water beside the pot, The same goes for the two."

This fish is really big, so it is very easy to boil, but it is not easy to put it in a pot.

"In some pepper fish recipes, similar to boiled fish, pepper is also sprinkled at the end and poured into boiling oil to let the aroma of pepper escape. However, in the practice of CD and its surroundings, it is directly made in one pot. There is no The process of boiling oil, so this dish is called pepper fish instead of boiled pepper fish.”

Boiled water is a series, all boiled vegetables are boiled, the meat is placed on the plate, the soup is poured, pepper and chili are sprinkled, and finally the hot oil is poured over.

"Brother Gun, you have mutton every day, and chili today, can you handle it?"

"So starting from tomorrow, the main course will not be spicy. If you can't find good ingredients, you can buy them. You have to eat fish tomorrow."

"Gang Ge is shameless, every time he eats it a few times, he pretends to be very reluctant."

"Yes, you can't be a gun brother."

"Ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh!

For the ridicule of netizens, Fang Hong pretended not to see it.

Fang Hong took out the mahjong bowl and put a piece of fish in it.

Mahjong squatted aside, glanced at it, then stopped looking at the bowl and stared at Fang Hong.

Shuiyou dubbed: "Don't use this thing to fool me, where is my little fish?"

"Cats are actually better than dogs in one thing, that is, dogs like to rummage around, but cats can't. They know that the dried fish is in the bag, so they won't go in and rummage." Fang Hong took out the dried fish and took a ride. A little food for mahjong.

"Isn't mahjong non-vegetarian?"

"Food is okay. In fact, the energy of rice is quite high. Generally, cats don't eat, but some civet cats can eat. They are mainly domestic cats, and their habits follow the people of the country."

Cats are inherently immune to small fish jerky.

"I remember when I was a child, I watched my grandma keep cats. She just bought small dried fish and kept them at home, and then accompanied them in the meal. However, eating this way is easy to gain weight. It doesn't matter if you eat it from time to time. Just eat one meal a day. The remaining two meals, let me eat it. Let it work itself out."

Fang Hong picked up the bowl, took a piece of the fish fillet and put it in his mouth, with a look of aftertaste: "As expected of perch, and it is Nile perch, the meat is tender, but it is close to the smooth taste of black fish, even They are not marinated with gorgon powder, they are so smooth and tender, so refreshing, especially the taste of green pepper infiltrated into the fish, which is very appetizing, and the tongue and mouth have a crispy feeling after eating."

In fact, many people can't adapt to Sichuan cuisine because of the numb feeling. In comparison, Sichuan cuisine is not as spicy as Hunan cuisine.

The mixture of spicy and spicy will make people feel multiplication, not addition.

However, hemp can ventilate the air. Recently, Fang Hong has a slight sequelae of a cold and is not very ventilated. Therefore, yesterday’s radish and today’s pepper are because of this.

A 20-jin, not fat Nile perch weighed more than [-] jins in total. Fang Hong opened his stomach and only killed a few.

"I still remember that when we were in college, we went to eat fish hot pot. We classmates sat at two tables, and the boss added fish back and forth between the two tables. Added fish here, added it over there, and added it over there. It’s not cooked yet, and it’s over here again, the fighting power was really strong back then, and it’s almost gone now.”

"Brother Gun, how to solve the rest."

"It's too hot, I can't take it with me, bury it underground, wait for it to turn into a stone, maybe it will be dug out tens of thousands of years later."

(End of this chapter)