Chapter 358 Fry First and Then Simmer with Less Water. The Most Beautiful Thing Is the Herring Tail! Chef Chen, I Miss You so Much! 【Please Subscribe】

The herrings delivered by Boss Huang are all over 20 kilograms in size, and the tails are very large, weighing almost two or three kilograms.

The flesh of the plump fish tail is trembling, and from a cross-section, it even feels a bit greasy like tuna.

No wonder everyone likes to eat herring so much, the presentation alone is extraordinary.

Lin Xu took the fish tail handed over by Xie Baomin and began to modify the knife.

Shao Hua Shui is a dish from the Yangtze River Basin and can be seen in Anhui cuisine, Huaiyang cuisine, Jinling cuisine, local cuisine and other cuisines.

As for the cooking method, most of them follow the principle of frying first and then stewing.

The water produced is soft and delicious, which is a must-have.

The lower reaches of the Yangtze River have been a gathering place for literati since ancient times, and they are very particular and picky about food. The reason why Shao Hua Shui is so popular is that in addition to its good taste, it also has great advantages in appearance.

The appearance of this dish follows the shape of a fan, just like the folding fans held by scholars in the past.

This alone is enough for many literati to pursue it.

Lin Xu put the paddle on the cutting board, and first used a kitchen knife to trim the fish tail into a neat V shape, so that the paddle would look more beautiful.

Then follow the trend of the fish's body and cut off the tail fin of the fish.

The tail fin is not resistant to frying and is easily burnt when oiled, so it needs to be cut off in advance. Cutting off can also increase the appearance. After all, there cannot be anything else on the folding fan.

After pruning, it officially enters the cutting process.

First, cut the knife from one side of the backbone of the herring, close to the backbone, and cut off all the spines of the herring.

But don't cut to the bottom. Cut to two-thirds or three-quarters of the thickness of the fish and stop. Then use a kitchen knife to cut against the other side of the spine, and cut off the ribs at the same depth as the first cut.

After two cuts, the upward side of the herring was divided into two pieces of meat with the backbone as the boundary.

Then cut the meat on both sides of the spine from the middle, and close the knife when it is about to cut.

After cutting, the meat on the fish tail already has a fan shape, but it is not obvious. If you want to get closer to a fan, you have to turn the whole fish tail over and continue cutting.

After turning it over, determine the position where you just cut it, so that the knife edges are completely staggered.

Just now, the meat on both sides of the spine was cut right in the middle.

Then make two cuts here and divide the fish into three equal parts, so that it just misses the point of the knife in the middle.

After cutting it, hold the tail of the fish and shake it, and the originally round and paddling part will immediately spread out into the shape of a fan.

And the best thing is that these fish tails are still connected to each other without any disconnection.

"Hey! Junior brother, your knife skills are really good. Herring should be like this, with the tail connected at the base and the fish meat changed into a fan. This not only looks good, but is also easy to taste."

Xie Baomin sighed in admiration, and then began to chop off all the other fish tails, letting Lin Xu change the knife.

After all the herring tails were cut, Lin Xu cut some green onions and rubbed them to get the juice, then poured some rice wine on them and rubbed the fish tails again to remove the fishy smell.

After marinating for about ten minutes, he set up the wok and began to oil the fish tail.

Home cooking emphasizes cooking in one pot, so it is best to use frying. Just add water and seasonings and simmer after frying. However, this is too inefficient in restaurants and will separate these steps.

Lin Xu heated up the oil in a pan. When the oil was hot, he took the fish tail out of the basin, removed the onions and ginger, and put it in the pan for frying.

This step is to bring out the fishy smell of the herring and lock in the moisture in the fish, making the fish taste more plump and delicious.

To achieve this, the oil in the pot needs to be at a higher temperature.

When the surface of the fish is fried until brown, remove it from the pot to control the oil, and then fry the next one.

After all the fish tails were fried, all the relatives and friends who celebrated the housewarming arrived.

Ren Chongmo and Tian Qinglan came over early, chatted with Chen Yan downstairs for a while, then went upstairs and handed the set of books in a box to Lin Xu:

“I don’t know what to give as a gift, so I’ll give you this unique set of books related to cooking.”

Only copy?

As soon as he heard this, Lin Xu knew that this set of books was definitely valuable.

"Professor Ren, Professor Tian, ​​you two have given me a lot of respect by coming to dinner. This book is too expensive, and I am a little afraid to accept it."

Ren Chongmo said with a smile:

"Take it as a gift. It is said that this unique set of books is from an idle prince in the Qing Dynasty. He accidentally got the job of organizing the bottom of the imperial kitchen. He was greedy and secretly recorded some dishes he had never eaten. There were many records. So I compiled it into a volume and named it "Yu Shan Lu"."

Ouch, this is a dish that has been circulated in the palace and is a dish that the prince has never tasted. This is really a treasure.

Lin Xu took it with both hands:

"Then I really thank you both."

Tian Qinglan said with a smile:

"We have studied it in the past, but many of the dishes recorded above are now missing. They may have been lost or their methods have been changed. You should study more. If they are reproduced, don't forget to ask us to try them."

"Absolutely. If it can be made, I will definitely invite two professors to come and taste it."

Just as he was talking, Geng Lishan came up to Shi Shiran holding a piece of calligraphy.

The great calligrapher had the simplest gift to Lin Xu. He just took a piece of calligraphy and framed it. That was enough.

Lin Xu looked at him and said:

"Mr. Tateyama, if you tell me that you are the best house in the world, you won't be able to braise the silver carp heads and boil the water at noon today!"

Geng Lishan laughed:

"How can I write words like that? I'll write it for you when you buy a courtyard with more than three bedrooms. A small duplex is not the best in the world."

In this situation, Geng Lishan would not give random gifts.

What he sent today was an oversized banner:

【Home and everything prosper】

Geng Lele once visited the new house and was quite impressed by the spacious living room and dining room. According to her description, Geng Lishan wrote these five characters, which could be hung on the wall.

Ren Chongmo was amazed after unfolding it:

"It has to be Mr. Tateyama's calligraphy. It is majestic and strange yet steady, ingenious but not workmanlike. It is completely natural. The more you taste it, the more mysterious it becomes."

Tian Qinglan said happily:

"Fortunately, I didn't send a message, otherwise it would have been really messed up."

While they were chatting, Shen Baobao's grandfather Han Jitong arrived. Ren Chongmo saw it and immediately greeted him:

"Professor Han, you and Xiao Lin have been friends for many years?"

Han Jitong smiled happily:

"Xiao Lin is my grandson-in-law, what? I, my grandson-in-law, have become friends with you now?"

Not long after I met Geng Lishan, I met Ren Chongmo again. Is my grandson-in-law going to enter the cultural circle?

Ren Chongmo was once a patient of Han Jitong, so he knew this old expert from Jishuitan. He did not expect that Xiaolin was actually Han Jitong's grandson-in-law. The capital was really too small.

Not long after, Professor Xu, Uncle Zhou and others also arrived one after another. Shu Yun led everyone directly to the banquet hall to drink tea and chat.

Also coming with Chen Yan were her father Chen Yuejin and mother Shen Guofang.

After sending all these relatives upstairs, Lin Xugang was about to go back to the kitchen, and several classmates in Beijing also arrived:

"Xu Zi, you are so awesome. We were still worried about the rent, but you actually bought a house, a top-floor duplex in a luxury community. After being with Beauty Shen, you are really taking it one step at a time."

Sun Minghao came upstairs and gave him a big hug.

He and his boss are both standard Lin Kee boys. They come to taste new dishes whenever they are available, so they become more and more familiar with Lin Xu.

I still remember that when he first opened the store, Lin Xu was so tired that his clothes were soaked all over.

In the blink of an eye, his career has grown so big, and now he even bought a house, which is really enviable.

Other students also sent their blessings.

Compared with Sun Minghao, they live farther away and are not in close contact with each other.

After all, they are all new to society, busy at work, and under great pressure. The only interaction everyone has is chatting in the group and complaining about their respective bosses.

They each took out the red envelope they had prepared. After Lin Xu took it with both hands, he did not put it away, but tore off a corner of the red envelope and returned it:

"As long as the blessings have arrived, you can get the money back. It's not easy to make it in the capital. Come on, everyone. Yueyue and I are waiting to attend your house party."

"Xu Zi, you..."

Lin Xu patted their shoulders:

"I'll have a drink with you when the food is ready, and I'll give you a chance to make me drink."

"Haha, no problem!"

"The drinking scene had to be filmed so that netizens could see how much Mr. Lin can drink."

"You can't let your beautiful store manager pour the wine this time. It's said that you didn't get drunk even after a round of drinks on the opening day. Everyone suspects that there is something wrong with the wine you poured."

Seeing his classmates arriving, Shen Baobao quickly came down from the third floor to say hello:

"Xubao has developed so well only because he found a wife with a prosperous husband. Come on, you all, work hard to get out of singles and find your own happiness."

Sun Minghao laughed:

"No wonder netizens say you like to spread dog food. This old classmate stuffed handfuls of food into our mouths as soon as we met... Are there any dishes that are not for sale to the public at noon today?"

Not for sale?

Lin Xu smiled and said:

"Almost all of them are not for sale to the public. Yueyue, please take everyone upstairs to sit while I prepare the dishes in the kitchen."

When we came to the kitchen, it was almost time.

Lin Xu began to prepare the dishes.

Set up the wok, slide the pan into the cooking oil, add some sliced ​​scallions, ginger and flattened whole garlic. When the aroma is released, add the fried herring tails.

Simmer for a while, then pour some rice wine, half a teaspoon of balsamic vinegar and a tablespoon of light soy sauce along the edge of the pot.

Cover the pot and simmer for another half minute.

The heat is on low now, so don't worry about the bottom of the pot getting burnt. When the soy sauce flavor bursts out, pour the pork bone stock along the edge of the pot.

The soup doesn't need to be too much, just enough to be even with the fish.

In this step, in addition to the pork bone stock, you can also boil the herring heads and fish bones into the stock in advance and add it to the soup, which will make the flavor more intense.

However, it takes too long to cook the fish bone broth, and the price of boiling water is too high, so there won’t be many customers ordering it. Lin Xu doesn’t plan to introduce new dishes in the store, so he doesn’t prepare anything.

Of course, although this dish is not new, reservations are accepted.

For those customers who are not short of money and want to try something new, the store can definitely satisfy their requirements.

After the stock boiled, Lin Xu started seasoning.

Light soy sauce contains salt, so you don't need to add too much salt, just half a teaspoon is enough. It is added purely to enhance the umami flavor.

After adding the salt, Lin Xu added about a tablespoon of white sugar to it.

The salt can be reduced, but the sugar cannot be reduced, otherwise the essence of this dish will be lost.

Then add half a tablespoon of dark soy sauce.

Adding dark soy sauce gives it the feeling of thick oily red sauce.

In order to make the dishes look better, Lin Xu added half a spoonful of sugar that had been prepared in advance.

Unlike home cooking where the sugar color is fried as you go, restaurants prefer to fry the sugar color in advance and just scoop it out with a spoon when using it.

This saves time and is more efficient.

Cover the pot and simmer over low heat for about ten minutes.

In the banquet hall upstairs, everyone has almost arrived. Old Mrs. Shen is holding Dundun in her arms, sitting with Han Jitong, his wife and the rest of the family.

Chen Yan originally wanted to join in here.

But seeing that his parents were all there, in order to avoid being forced to get married, he got together at a table with Zeng Xiaoqi, Dou Wenjing and others.

"You are the big boss and a relative of Boss Lin. Why are you here at our table?"

"Aren't you afraid of being forced to get married... Yuanyuan, Yuanyuan, come here, don't sit over there, otherwise some elder will rush to get married if he gets mad, so let's not put it aside."

Chen Yuanyuan, who had been experiencing the Ziqiang Shengjian main store all morning, came over and sat down next to Chen Yan.

Well, this trick is really good. It will be much safer if you don't hang out in front of relatives and elders.

learned!

When the cold cuts were almost ready, the waiter brought the grilled fish bream.

These boneless fish bream cut into thick slices were grilled and fragrant, and the honey on them made the dish even more flavorful. Geng Lishan took a bite and said immediately:

"The last time we ate it, we didn't add honey. It's only been a few days, and Xiaoyou Lin has actually made the fish bream taste even better. Come, come, let's drink this cup together."

His table was basically filled with people from the last cultural gathering.

Everyone had the same feeling when they tasted fish bream.

I feel that after adding honey, this dish becomes more charming and tastes more wonderful.

If grilled fish bream is compared to a beautiful woman, then adding honey is equivalent to a beautiful woman wearing a cheongsam.

The lines are more graceful and more oriental.

At the table next to him, Cui Qingyuan clinked glasses with Lao Huang, took a sip of white wine, and then took a photo of the fish with his mobile phone and posted it on Moments:

“Boss Lin recreated the famous fish bream from history and grilled it with honey. It has a unique taste and is a must-try!”

Just after sending it out, Yan Lin, who was attending an economic and trade forum in Hainan, frowned.

"Knowing that I can't go to the capital now, you still tempt me. This little red guy must have done it on purpose!"

After muttering, she sighed helplessly:

"So what if you trick me? You don't do anything. You are a coward. You are even less courageous than when you were a child!"

But complaining is a complaint, Yan Lin still sent a message to Xiao Qing:

"When can I go to the capital?"

After I posted it, I felt that it was not good to be so proactive, so I added:

"Boss Lin has moved to a new home. It would be inappropriate for us not to come over to congratulate him. Please take a look at my schedule and set aside a day for me to arrange a chartered flight to the capital."

Xiao Qing, who was outside the venue, received the news and couldn't help but cover her mouth and smile:

"Okay, Mr. Yan, I will make arrangements for you right now."

After sending it, she whispered softly:

"If one of you two changes his personality, his child will at least be in high school now, right? Manager Shu is right, people can't be too pretentious, otherwise they will harm others and themselves."

In the kitchen, the fish tail in the pot is almost simmered.

Lin Xu opened the lid of the pot, and a pleasant aroma wafted out from inside. The fish tail trembled in the bright red soup, like tofu.

Use chopsticks to remove the onion and ginger, scoop up half a spoonful of lard and slide it along the side of the pot, so that the fish tastes richer.

After putting it in, turn up the heat and pour a little more balsamic vinegar into it along the side of the pot.

The main purpose of this vinegar is to evaporate the overly greasy aroma of lard, making the fish taste plump but not so greasy. The amount of vinegar should be less, and it will basically flow from the edge of the pot to the bottom of the pot, and the vinegar has basically evaporated.

But the aroma of vinegar has remained, and the greasy smell of lard has also dissipated a lot.

After doing this, the soup in the pot becomes less again.

Scoop up half a spoonful of watery starch and put it into the pot thinly, so that the soup can wrap around the fish. This will further enhance the plumpness of the fish and make the taste richer.

After the gravy is hung on the fish, pour a little cooking oil to make the fish tail look more shiny and attractive.

Then, comes the most critical step in cooking - turning the spoon.

After putting the fish tail into the pot again, the whole fish has not been turned over, so the color below is more rosy and beautiful, while the top is almost dull.

In order to make it look better, you need to use a large turning spoon to turn the fish tail over.

When Xie Baomin and Dai Jianli saw that Lin Xu was going to take this step, they both stopped what they were doing.

"It's quite difficult."

"Yes, the fish tail is completely soft and will turn into a mess if touched even slightly."

Many chefs have failed in this step. Either they used too much force and the flipped fish tail fell heavily into the pot and turned into a ball of rotten meat, or they used too little force and failed to turn it over halfway.

Moreover, fan-shaped dishes are different from round dishes. This irregular shape is more difficult to completely turn over.

While the two were thinking, Lin Xu used a large spoon to throw up the fish tail, then lifted the pot up, and the fish tail fell into the pot like a diving champion.

The fish tail was intact and not even a drop of soup spilled out.

"Awesome, awesome. Brother Lin really feels like a master with his flipping skills."

Lin Xu smiled and said:

"I'm actually timid, but fortunately this fish tail gives me face."

Put the wok on the stove and turn it twice so that the fish tail is tightly wrapped in the soup at the bottom of the pot. Lin Xu moved it to the prepared fan-shaped fish plate. With a shake of his hand, the fish tail slid in steadily.

The fish body is facing the arc surface of the fan shape, while the fish tail is facing the bottom corner of the fan shape.

It's a perfect fit.

At this time, Xie Baomin and Dai Jianli also made the fish tails that they were responsible for.

The two of them used a large pot and cooked four or five fish tails at a time.

When Xie Baomin turned over five fish tails at the same time, Lin Xu was completely shocked.

Damn it, brother, this is really awesome.

All the fish tails were put out, and after the waiter took them away, the three of them began to make the braised silver carp head with the fish bones removed.

While they were busy, a taxi stopped steadily at the door of the store:

"is it here?"

"Yes, yes, how much is it? I'll give it to you."

"The payment code is at the back... You can take a taxi just two blocks away. Are you so hungry?"

Ren Jie scanned the money, then opened the door and got out of the car.

Normally, he would just walk here, but today, his heart was full of little helpers, and he even stuttered about the work report he had just given in the police force, so as soon as he finished, he hailed a taxi and came to Yingchun Street.

Standing at the door of the store, Ren Jie did not go in immediately. Instead, he took a deep breath and sent a text message to Chen Yan:

"Chef Chen, I'm back from a business trip. It's right in front of the store. Can you come out?"

He originally wanted to go in, but considering that the waiters in the store were always making noises, he had better explain things clearly outside.

I am a criminal policeman who has his life tied to his belt at any time. My parents are old scholars and only accept daughters-in-law with a master's degree or above...

If you don't despise me, I will marry you even if the whole world is against me.

Let you always keep the bright smile you have sitting on the haystack in your hometown.

For a moment, Ren Jie was confused.

Chen Yan, who had just picked up a piece of boiling water upstairs, was even more confused.

He...he's back?

Oh my god, my little policeman is finally back!

Mr. Chen stuffed a piece of fish into his mouth, threw down his chopsticks and hurried downstairs, forgetting to even take his bag.

Chen Yuanyuan was a little surprised:

"What's wrong with her?"

Zeng Xiaoqi has a rather vicious mouth:

"Intermittent Mad Woman Syndrome, leave her alone and keep eating. A thirty-year-old woman is only one step away from menopause. It's normal to have worries."

Dou Wenjing touched her with her elbow:

"Can you not knock the whole boat over with one stroke?"

"Ouch, I forgot that our little Doudou is also thirty...did your parents give you a certain age? I think Little Doudou is not even older than me."

"Why are you so poor? Why can't such delicious boiled water shut your mouth?"

Chen Yan ran downstairs, forgetting to even take the elevator. She bumped into several people along the way, but she was completely at a loss. She just wanted to see the little policeman she cared about who had failed to make pancakes three times in a row.

When she arrived at the door, she didn't even hear Shu Yun's greeting. When she saw a little dust on her shoes, she wiped them clean with her sleeves and then strode out of the store.

Store entrance.

A tall man in casual clothes stood there, too flustered to even bother to buy a bouquet of flowers.

The man who ran out of the store also forgot to take off the Vacheron Constantin on his wrist and the diamond pendant on his neck.

"Little policeman, I..."

As soon as Chen Yan opened her mouth, she was interrupted by Ren Jie:

"Listen to me first, Chen Yan. I know you are not the head chef, and I am not a policeman. I am a criminal policeman. I just captured two armed gangsters from other places and were almost shot to death... You dislike me for being a criminal." Detective?"

I...how could I dislike it?

But it's so dangerous... Chen Yan shook her head and then asked:

"I lied to you, you won't blame me, right?"

"How could it be possible? But first, let's talk about it. My parents don't agree with our affairs. If they say something unpleasant, can you bear with it?"

Chen Yan:? ? ? ? ? ?

Have you told your parents about us?

Aren't you afraid that I won't like you?

Now that Ren Jie has told his parents, it's time for me to introduce him to my circle.

Thinking of this, Chen Yan took Ren Jie's hand and said:

"You haven't eaten yet, have you? My brother-in-law is hosting a house party upstairs. I'll take you up to eat together."

Well, let's take him up for a meal first, get to know everyone, and let my parents see that I, Chen Yan, have a boyfriend. Stop urging me to get married!

Ren Jie hesitated:

"Is this appropriate?"

"It's suitable, it's so suitable. Let's go, let's go, they'll take it all away if it's too late!"

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Finally, we meet. The next chapter is quite exciting. I will update it three times tomorrow if I can, so that everyone can enjoy it. This chapter has 6100 words. Please vote for me, brothers!