Licorice, American ginseng, pineapple, corn flour, egg white.
Salt.
Several materials were discussed by Xu Guangling and Mr. Zhang when they were in the park in the morning, and they were all ready at this time.
Xu Guangling could also buy it himself, but he really doesn't have much time now. Besides, the quality he buys from the market is definitely not as good as what Zhang Lao provides, so there is no need to worry about this.
Mr. Zhang and Mr. Chen all watched Xu Guangling's operations with great interest.
Chen Zhihe stayed in the living room with Mr. Zhou and his grandson. Zhou Qingzhu had an acupuncture on his body now. It would be a good time to get the acupuncture when Xu Guangling had finished cooking.
Licorice and American ginseng slices cut into very thin transparent slices are lightly fried in 80-degree rapeseed oil.
The colander in Xu Guangling's hand rotated from slow to fast, and then stabilized at a certain speed, just like an automatic mixer.
This seemed to be a fixed procedure, and it did not consume any of Xu Guangling's attention. While doing this step, Xu Guangling explained to the two old people: "There are two kinds of food, one is light in taste but nourishing in nature, and the other is secondary in nature."
The taste is extremely rich and tangy, stimulating the taste buds with many strong flavors such as sour, spicy, salty and so on.”
"Today, I just want to blend the two a little bit and make a dish that is sweet and nourishing, but also has a bit of a strong taste."
"This is my first time trying it, so we will wait until it's done."
Both old men nodded.
Not to mention Mr. Zhang, Mr. Chen's understanding of medicinal materials and medicinal properties can definitely defeat many so-called "pharmacists". Therefore, when Xu Guangling talked about these materials in the morning, he had already judged
What are his plans?
Licorice and American ginseng are both gentle and nourishing.
Use American ginseng instead of ginseng, especially since we just talked about ginseng a few days ago. Obviously, in addition to the medicinal properties, Xu Guangling's more important consideration is the taste of American ginseng.
American ginseng is sweet, bitter, and astringent. About 30% of it is sweet, 40% is bitter, and 30% is astringent.
Licorice is also called honey grass. From this name, you can tell what it tastes like.
After stirring for about three minutes, Xu Guangling stopped, leaving the licorice and American ginseng still lightly fried in the oil, and he freed his hands to start handling the fish.
There’s not much to say about this step.
This is the first time that Xu Guangling has handled fish in almost half a year, and it is handled with a knife style that he has never done before. But now Xu Guangling, to be honest, with the kitchen knife in his hand, it is like...
extension of hand.
Swish swish swish swish.
Just a quick one.
Then steady, then accurate.
Crisp and neat, like flowing clouds and flowing water.
Mr. Chen's eyes even shone when he saw this whole action, and then he couldn't help exchanging glances with Mr. Zhang.
After cutting, Xu Guangling put the fish body and head into the still hot oil, and at the same time, added fine salt.
After finishing this, Xu Guangling took out his hand again, took out the juice from the pineapple, and then mixed the corn flour with the egg white into a paste.
After the paste is mixed, take out the fish and add the paste.
Replace the oil with the American ginseng and licorice slices, add clean rapeseed oil again, heat directly to 180 degrees, add the fish, fry for about two minutes, and remove from the pan.
There is no follow-up action.
Just like that, the dish is completed.
This is a very informal "squirrel fish", but in fact, there is no such thing as formal or irregular.
The thin corn paste after being fried shows a transparent yellowish color, and together with the fish body, it is slightly crispy. It seems that a light touch with chopsticks can break the crispy shell, and therefore, it looks delicious.
, which makes people have an extra urge to break it.
To put it simply, among the three considerations of color, flavor, and flavor of a dish, from the perspective of color alone, the dish made by Xu Guangling is qualified.
Or it can barely be called excellent.
And this excellence comes first from the knife skills, second from the processing of the paste, and thirdly, from the control of frying.
One step to heaven, one step to hell.
In gourmet cooking, this is actually the case. For a skilled chef, there is no concept of "almost".
Almost the same, just a lot different.
A slight mistake can lead to a mistake of a thousand miles.
Even the simplest process of boiling oyster mushrooms in boiling water and adding salt is just three things: water, mushrooms, and salt. It is an extremely simple process, but some people can cook it very fresh and palatable, while others can cook it very well.
There is no other taste except saltiness.
The difference between the two may only be a matter of seconds.
Acupuncture requires hands-on instruction from a teacher.
In Xu Guangling's opinion, the same is true for cooking skills.
If you try to figure it out on your own, it will require a lot of talent and too many attempts.
will do.
Well done.
well done.
Absolutely amazing.
The ladder between these levels is too big, and the vast majority of chefs may only be at the second level, "doing well".
However, having no teacher is better than having one.
At this point, he is actually a cheater. Whether it is the acquisition in his dream, the Shen Nong Secret in his body, or even just his current skills, he can easily succeed in cooking.
Go beyond the first two levels and go straight to the third and fourth levels.
According to Xu Guangling's self-evaluation, the previous stew can reach the fourth level.
As for today's squirrel fish, Xu Guangling reluctantly gave himself a third level. In fact, more strictly, it should be between the second level and the third level.
After all, this is my first try.
Several steps or details can only be said to be quite satisfactory.
There is still a lot of need and room for fine-tuning.
The rice was steamed early, and I don’t know whether it was Mr. Zhang, Mr. Chen, or Mr. Chen Zhihe, but the theme tonight is obviously not rice, but this fish.
Zhang Lao, Chen Lao, Chen Zhihe.
Mr. Zhou Lao, Zhou Qingzhu.
Xu Guangling.
Six people are seated.
The rice is still hot and has a light aroma.
It's long grain fragrant rice.
Through the channels of Zhang Lao or Chen Lao, it is obvious that we can obtain high-quality rice that is not easily available in the market.
However, the aroma of this rice is obviously not comparable to the aroma of fish.
Fight against a scumbag.
Fish, licorice, American ginseng, salt, oil, pineapple, corn, egg white, there are all these things, but under Xu Guangling's combination, at this moment, the very attractive fragrance shows that this combination is at least successful.
.
This is also true.
Mr. Zhang takes the chopsticks, Mr. Chen takes the chopsticks, Mr. Chen Zhihe takes the chopsticks, Mr. Zhou takes the chopsticks, and Mr. Zhou Qingzhu takes the chopsticks.
"That's right. It's gentle and tasty. I'd say, you've achieved these two things." Mr. Zhang said.
"Boy, let's eat this instead from now on. I eat vermicelli every day. Old man, I've long been tired of eating it. Well, this fish is cooked well," Mr. Chen said.
But as soon as the chopsticks entered the mouth, Chen Zhihe's face was filled with a feeling of intoxication.
"Junior brother, this is the most delicious fish I have ever eaten!" He said after a moment, and quickly picked up the second chopstick.
"Wow, Brother Xu, this fish is more delicious than the stew you made!" Miss Zhou Qingzhu's performance was very exaggerated, much more exaggerated than Chen Zhihe, and she said with a smile, "Brother Xu, you are a special chef
Really? Have you ever participated in a cooking competition before?"
"Girl, don't talk nonsense." Mr. Zhou scolded, and then said: "Mr. Xu, your cooking skills are as good as your medical skills."
What is the level of Xu Guangling's medical skills in Mr. Zhou's eyes now?
All I can say is, high, very high, very high.
The kind that's as high as the sky.
Therefore, to say that his cooking skills are as good as his medical skills is an absolute compliment.
Xu Guangling also used chopsticks himself.
A piece of fish enters the mouth, and the teeth bite down, passing through the hot oil, through the slightly burnt polenta shell, through the tender fish meat, and then the upper and lower teeth merge together.
A few seconds later.
The smell of fish, crispy corn, licorice, American ginseng, pineapple, and salt.
Mix together.
Between the taste buds.
Like ripples in water, they spread in circles.
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