Speaking of mandarin fish dishes, there is one dish that must be mentioned.
A classic dish among Subang cuisine, squirrel mandarin fish.
Qin Lang thought of this mandarin fish the first time he got it.
Dan Bao approached Qin Lang as soon as he picked up the kitchen knife, his face full of curiosity.
The ingredients Qin Lang got were things he had never seen before.
This means that what Qin Lang is cooking now is a new dish!
"Gududu?"
"This dish is called squirrel mandarin fish." Qin Lang smiled and began to skillfully remove the scales and internal organs of the mandarin fish. "After it is made, it looks like a squirrel."
There are two types of squirrel mandarin fish, one is ingot-shaped and the other is elephant-shaped.
The former is shaped like an ingot, with the fish's head facing upwards and its body curled up with its tail raised, implying auspiciousness. The latter will place the squirrel mandarin fish in the shape of a squirrel, which is vivid and appears more in restaurants.
The fish looks like a squirrel?
When the pot is bubbling, add water starch to thicken it, then turn to the lowest heat to maintain its temperature.
Taking over the oranges that Dan Bao had processed, Qin Lang quickly peeled them and squeezed out the orange juice with a juicer.
The light yellow color on the fish gradually deepens as it is fried, eventually turning into a beautiful golden color.
Put the two halves of the fish body into a bowl, cover it with water, add the chopped green onion, ginger and cooking wine, and marinate for a while.
Only in this way can the squirrel mandarin fish be crispy on the outside and tender on the inside.
Dan Bao couldn't help but swallowed.
"Dan Bao, help me deal with the onions and ginger." Qin Lang started to cut the two halves of the fish body while he spoke.
In just an instant, countless tiny bubbles emerged from the fish, accompanied by a crisp sizzling sound.
If you wait until the squirrel mandarin fish is fried before adding the sauce, the fried mandarin fish will already be a little cold and it will not be able to achieve the sizzling effect when served.
Taking out the fish body, arranging the squirrel's head, body and tail into a shape, Qin Lang took the sweet and sour sauce that had been mixed before and carefully poured it on every inch of the squirrel mandarin fish.
During the frying process, the starch layer quickly hardens and becomes dense, like miniature steamers, perfectly locking in the tenderness of the fish.
"Okay." Zhou Yun nodded and said, "Father, what was the special invitation you received two days ago?"
"Squirrel mandarin fish, please taste it."
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Next chapter update time [18:00 today]
Smelling the rich fragrance that came quickly, surprise flashed in the eyes of the Zhou family and his son.
"Father, I thought that since you knew Qin Lang, the test for him would be easier." At the dinner table, Zhou Yun couldn't help but say, "I didn't expect that you would give him such a test."
The steps of making the sauce require preparation in advance.
Slanting first and then straightening can make the strips of fish longer.
The process of cooking fish you catch is full of randomness.
A "sizzling" sound interrupted the conversation between the two.
This step is called feeding.
…
"Try it." Zhou Qing calmly took a sip of tea, "I think he has this potential."
What he wants to make is sweet and sour juice, but adding orange juice to it can make the final flavor better.
The two halves of the fish body form the squirrel's body and big tail respectively, while the squirrel's head consists of the short fins behind the gill cover.
After putting together a squirrel head for later use, the marinating of the fish body is almost complete.
During the resting process, the dry starch on the surface of the fish will absorb the moisture in the fish, forming a tight starch layer.
Dan Bao blinked, with a look of curiosity on his face.
Just like the sizzling sound of a squirrel, it is also the soul of this dish.
This kind of knife technique is also called the lychee knife technique. After heating, the fish skin curls up, and the stretched fish meat is clearly shaped like a lychee, which is particularly beautiful.
Dan Bao came forward and looked at the fish in the water with his eyes wide open, feeling a little lost in thought.
Running the kitchen knife across the fish's spine, Qin Lang skillfully removed the main bone from the fish body and divided it into two, then removed the spines on both sides.
The rich deep-fried aroma also burst out quickly during this process, making Dan Bao couldn't help but take a deep breath, with a satisfied look on his face.
Placing the fish plate on the dining table, Qin Lang smiled slightly.
The latter was how Zhou Qing used to test Yu Lingchu in the past.
The squirrel head prepared earlier is lightly coated in starch, fried in the same pan until golden and then taken out.
"Dan Bao, help me deal with this." Qin Lang handed Dan Bao some oranges.
The type of fish cannot be determined, nor can the quality of the fish caught be determined.
The whole process only takes a few minutes, and the fish on the other side has already been cooked.
The surface of the fish meat that is fished out has a light yellow color. When the fish skin is heated and curled, it expands and looks as delicate and beautiful as the fluffy fur of a squirrel. It also has a strong fragrance.
If it is made in the shape of an ingot, the blade needs to be tilted more to make each piece of fish open as much as possible. If it is made in the shape of a elephant, the blade is only slightly tilted, and shorter fish meat can make the shaping effect better controlled.
Squirrel mandarin fish, done!
The freshly fried fish meat is still at a high temperature, and when the sweet and sour sauce is poured on it, it makes a crisp "sizzling" sound.
"Gududu!"
At this moment the oil temperature rises even higher.
While Dan Bao was working on the oranges, Qin Lang had already started another preparation.
Complete both sides at the same time.
"There are still two months to go, and the municipal competition will be over by then, so there's no harm in going and taking a look."
With a slight shake, the body of the fish with a flower knife looks like a flower blooming, and the slender fish meat trembles in the water, which is quite amazing.
Add orange juice to the pot, add a little salt, then add sugar and white vinegar in a ratio of one to one.
Heat oil in a pan, secure the fish body with toothpicks and slowly lower it into the pan.
Just leave it to me!
Danbao took the orange and started blowing it seriously again.
On the other side, Dan Bao has skillfully picked out the green onions and ginger among the ingredients and started blowing hard.
Drain the water from the two halves of the fish, add it to the cornstarch and beat it until the root of each fish is fully coated with starch. Shake off the excess starch, spread the fish skin side down and let it rest for a few minutes.
This aroma contains both the unique aroma of fried starch and the fresh aroma of fish.
While making ends meet, Qin Lang was not idle either.
"The Fish-Leaping Banquet in Mingjing State." Zhou Qing looked at Zhou Yun, "I went to Mingjing State many years ago and met some old friends there. This time they invited me to have a look."
Add the fish body again and fry again. A rich aroma will burst out in the pot in just a moment.
They all turned their heads and looked at Qin Lang who was walking out with a fish plate.
A squirrel's beard is made up of the ribs on the fish's belly.
Are there such interesting dishes?
"What's going on here?" Qin Lang smiled, scooped up hot oil and poured it on the surface of the fish to evenly heat it, deep-fry it until it was set and then take it out.
I want to eat!
It looks delicious at first glance!
"I see." Zhou Yun sighed, "It's a pity that as the association's food fighting judge, I can't take leave at will, otherwise I can go and experience it."
Therefore it is more difficult than cooking a specific type of fish.