Chapter 579: The Beautiful and Delicious Bean Curd Fish! Cousin-in-Law’s Request! 【Please Subscribe】

Chapter 579 A dish that is both beautiful and delicious—watercress fish! Cousin-in-law’s request! 【Please subscribe】

Shen Jiayue pulled out an air fryer from the cupboard. Ha, now that the tool is in hand, let's wait for the relatives at home to tremble!

She held the pot and placed it on the workbench. When she saw Lin Xu put the prepared bass into the pool, she asked curiously:

"What kind of fish are you going to make?"

"Today I'm making watercress fish. It's a fish dish that's more suitable for eating with rice."

Douban fish?

Shen Jiayue recalled the dry-roasted fish she had eaten in the store before and asked curiously:

"Is watercress fish the same as dried roasted fish?"

Lin Xu shook his head:

"It's different. The dry-roasted fish is spicy and salty, while the douban fish is salty and sweet with a little sourness. Apart from the bean paste, no additional chili is added, while the dry-roasted fish must be soaked. Hot and spicy."

Different ingredients and different methods result in a very similar dish, but the taste is very different.

The dry-roasted fish is tender, juicy and has a first-class texture.

Because the watercress fish has been fried, the fish skin tastes crispy.

After hearing Lin Xu's explanation, Shen Jiayue was looking forward to this dish:

"It makes me so greedy. I'll eat more when you make it later."

"no problem!"

It was still early now, so Lin Xu did not cook the watercress fish directly, but first processed the other ingredients he brought.

For example, peel and remove the roots of the green onion, clean and mince the ginger, peel the garlic, and slice, dice, dice, and mince it according to different dishes.

As for the vegetables you bring, they are also washed and pre-processed.

Shi Wenshan rolled up his sleeves and put on an apron to help. He was one of the few contestants in the family who could still cook. As for his aunt, aunt, second aunt, etc., their cooking skills were inversely proportional to their medical skills.

Fortunately, the income is good and there is a nanny at home, so there is no need to waste time on pots and pans.

And for the doctors at home, it makes more sense to spend their time on saving lives and healing the wounded. For cooking and other matters, it is better to use money.

Not long after, all the relatives at home had arrived.

Lin Xu came out to say hello to everyone, declined the request from his aunt, aunt, second aunt, and others to come to the kitchen to help, and returned to the kitchen to continue cooking.

He cut the braised meat and put it on the plate, and prepared other dishes.

Only then did I start preparing the watercress fish.

The sea bass is slaughtered cleanly, cut with a diagonal knife, and marinated with onions, ginger and salt.

Shi Wenshan was very interested in this dish and asked curiously:

"Is this thing difficult? Can I learn it?"

Lin Xu said:

"It's not difficult. As long as some details are in place, the fish won't be unpalatable."

He said while rubbing onions and ginger on the fish:

"The meat of seabass is thick, so just cut it a little deeper. If you use mandarin fish, wash it with salt and then rinse it with cold water to wash off the mucus on the surface. The fish will taste better."

Different fish have different initial processing methods.

For scaly fish, the scales usually just need to be removed, while for scale-less fish, you need to scrub the fish with salt water to wash away the mucus on the surface.

Wash the fish inside and out and put it in a basin to marinate.

Taking advantage of this time, Lin Xu began to prepare the ingredients for this dish.

Change the green onions into chopped green onions. The amount should be a little more, about half a bowl. Because this dish requires adding green onions twice, once during cooking and again before serving, so the amount of chopped green onions should be enough.

Chop the ginger and garlic into small pieces and place them on separate plates.

Then Lin Xu scooped up a spoonful of bean paste and put it on the chopping board, and started chopping it with a kitchen knife.

Shi Wenshan asked curiously:

"Does this still need to be chopped?"

"Yes, many Sichuan dishes require mincing the bean paste. When you eat the sauce, there is no sauce... Brother, if you really want to learn this dish, I will tell you a recipe. Follow it and you will never go wrong."

Upon hearing this, not only Shi Wenshan became interested, but Shen Jiayue, who was making honey chicken wings in an air fryer next to her, also turned her face curiously.

Wow, there is actually a formula.

Let me just say, there are martial arts secrets in martial arts novels. Cooking and martial arts belong to the same traditional culture, so naturally they have to have their own secrets.

She pricked up her ears and listened carefully.

Lin Xu said:

"Soy sauce, cooking wine, vinegar, salty and salty ingredients, sweet and spicy onions, ginger and garlic, add some gravy when it's done!"

After speaking, he pointed to the bean paste being chopped on the chopping board and explained:

"The so-called spicy refers to minced bean paste, sweet refers to sugar, and Ajinomoto refers to MSG. There is nothing difficult about this dish. There are only so many tips. As long as you practice it well, the fish you make will definitely be delicious. Unpalatable."

Completely chop the bean paste, scoop it up with a kitchen knife, and transfer it to a bowl.

Ten minutes later, the fish was almost marinated, and Lin Xu burned oil in the wok.

When the oil was 60% hot, he lifted the marinated seabass, removed the green onion and ginger, wiped the moisture on the surface, then put it into the oil pan and started frying.

Over-frying the seabass not only tastes more fragrant, but also removes the fishy smell, and the fish skin tastes better.

The fish should not be over-fried. Generally, it can be taken out once the surface is slightly charred to control the oiliness.

If it is fried too much, the fish will lose its tender texture and taste dry.

Take out the fried fish and set it aside for later use. Then pour out the oil in the pot, leaving the bottom oil, heat it up, pour in the chopped bean paste, and stir-fry over low heat.

The reason why I changed it to low heat is because it can better bring out the aroma and red oil of the bean paste.

The reason why this dish is delicious is that it is made with fried bean paste as a base. If the stir-fry is not done at a high enough heat and the aroma of the bean paste is not released, the fish will be unsatisfactory.

Lin Xu slowly stir-fried, letting the hot oil completely bring out the aroma of the bean paste, and at the same time, the oil in the pot completely turned into red fat.

At this point, add minced ginger, garlic and half of the chopped green onions and continue to stir-fry.

Use red oil to fry the onions, ginger and garlic to further enrich the aroma of the bean paste.

Stir-fry until the minced ginger turns slightly yellow, then start seasoning.

Lin Xu scooped up a spoonful of light soy sauce and poured it into the pot along the edge.

When the aroma of soy sauce rose, he poured another spoonful of rice wine into the pot.

Boil it for a while, then pour in half a spoonful of balsamic vinegar.

Finally, add half as much sugar as the balsamic vinegar.

Stir evenly to allow the various flavors to blend, add the fried fish, and add a large bowl of water, just over half of the fish body, not too much, because the juice needs to be collected in the end.

Boil the water, use a ladle to scoop the water from the pot and pour it on the fish continuously, especially the parts of the fish head and tail that cannot be soaked in the soup. You need to be patient and blanch it multiple times.

Shi Wenshan looked at this scene with a surprised expression:

"I thought it was a simple dish, but I didn't expect it to be so laborious. I can't even pour the soup on it."

Although this step seems simple, it is actually a bit cumbersome and troublesome.

Because there is not much soup on both sides of the fish body, you should be careful not to touch the fish body when scooping it up. At the same time, you should scoop out as much soup as possible until it pours onto the head and tail of the fish.

Let it simmer for a while, then cover the pot and simmer again.

After ten minutes, turn the fish over in the pot and continue cooking.

Cook for another ten minutes. When the meat on both sides of the fish is fully cooked and trembles slightly as the soup in the pot boils, it means it is time to take it out of the pot.

Lin Xu held a large colander, carefully scooped out the fish, and placed it on the prepared oval fish plate.

Arrange it and adjust the skin and body of the fish.

Then use a leak-tight drain to break out all the debris from the soup in the pot, and filter the soup cleanly.

Bring to a boil again over high heat and add the prepared gravy.

Soon, the soup becomes thicker.

The ruddy soup exudes an alluring fragrance, coupled with the sticky texture, which makes people greedy just looking at it. With this kind of soup, even if there are no side dishes, Lin Xu feels that it is accompanied by rice. When it comes to food, he can easily eat two large bowls.

While the soup is still boiling, turn off the heat, pour the remaining chopped green onions into the pot, and stir until the chopped green onions are completely mixed with the thick soup.

Then ladle the soup from the pot and slowly pour it on the fish.

There needs to be more soup, because when you eat it later, you need to dip the fish in the soup to eat this dish, so that it tastes better.

"Yeah, it smells good!"

Shi Wenshan looked at the ruddy color of the whole fish and the strong fragrance, and couldn't help but swallow his saliva.

I originally thought that it was just the New Year and I had eaten a lot of fish and meat, so theoretically I wouldn’t be hungry for meat.

But at this time, he felt like he hadn't eaten in two days.

My cousin's cooking skills are really amazing.

At this moment, cousin Wenqing squeezed into the kitchen:

"The child is finally asleep, Xiaoxu, I came to you to learn cooking skills. Is there anything I can learn?"

Shi Wenshan couldn't help but cheat his sister:

"The douban fish that Xiaoxu just made is quite simple. You can make it by remembering the formula. Let me tell you the formula. It is said that it is passed down from male to female, so it is only like this for you..."

He solemnly recited the formula that Lin Xu had just said, and repeatedly told him not to spread it to anyone else, so that cousin Wenqing really thought he had obtained the secret book of cooking:

"Brother, please don't lie to me. Is this really a very valuable secret book? Then I won't learn it. I can't break Xiaoxu's rules, so just teach me two simple ones."

Shi Wenqing was a little afraid to come into contact with something about passing on male rather than female.

As she was talking, Shen Jiayue said:

"Sister Wenqing, you are really pregnant for three years. In the past, it was very difficult for my cousin to lie to you, but now he has been fooled with just two words. Isn't it terrible to have a baby?"

Cousin Wenqing is the academic representative of the family. She was admitted to the Peking University School of Medicine with excellent results. She was admitted to the combined master's and doctoral program before she even graduated from her undergraduate degree. Now she works at the First Affiliated Hospital of Peking University.

In the year of graduation, CCTV went to the hospital to film a program, and she became the featured doctor. Then she fell in love with her cousin-in-law, who was the head of the column team at the time and also graduated from Peking University Media.

Then they fell in love, got married, had children, and lived an ordinary and happy life.

My cousin's husband's family is from Jiangnan and he is not used to northern food. Although the relationship between mother-in-law and daughter-in-law is generally harmonious, there are still times of friction.

Now she wants to learn cooking from Lin Xu, also to show her mother-in-law that there is a food gene in the family.

Lin Xu said upon hearing this:

"This is too simple. You just need to learn from Yueyue. You can make crispy squab in the air fryer, honey-glazed wings in the air fryer, and all kinds of other messy foods. Yueyue can basically do it. In addition, Coca-Cola chicken wings You can learn anything, it’s all very simple.”

I thought there was some purpose in learning Doubanyu.

Unexpectedly, just to express himself in front of his mother-in-law, Lin Xu recommended a bunch of dishes that were simple, easy to use, and at the same time intimidating.

Not much cooking, after all, dishes that come into contact with hot oil are too easy to get burned.

But steaming vegetables is much safer.

So Lin Xu recommended a bunch of steamed dishes, and Shen Jiayue also said that she could teach her cousin how to make custard mooncakes, sugar-fried chestnuts and other delicacies and snacks.

As long as you want to learn, these are very simple.

After chatting for a while, Shi Wenqing was so excited by the smell of watercress fish that she drooled. She picked up the plate and said:

"I'll carry it into the living room and let everyone see my brother-in-law's craftsmanship."

You can't help but want to try it, right?

Lin Xu didn't point her out and continued cooking.

Soon, a large table of dishes was prepared. The dishes were very rich, including smoked chicken, smoked eggs, smoked elbows, smoked fat sausage, smoked pig head meat, tiger skin chicken feet, sweet skin duck and other braised dishes, as well as shredded white jade lotus root, dried pork belly, etc. Cold dishes such as frosted peanuts, coir-coated cucumbers, and tofu mixed with spring onions are also available, as well as various styles of stir-fried dishes, steamed dishes, and soups.

Hot, cold, sour, sweet, everything.

Han Jitong was happy now and took the initiative to pick up the bottle and pour Lin Xu a glass of white wine:

"Thank you for your hard work, Xiaoxu. I have to let you cook when I'm a guest at home. It's my fault as a grandfather."

Lin Xu took the wine glass with both hands:

"Grandpa, please don't be polite. Those of us who are juniors are lucky to be able to help you with your work. If you like to eat, I will come back next weekend."

Han Jitong smiled and waved his hand:

"That's not possible. You should be busy with whatever you want. Just eat the food you cook once in a while. If you have to eat it every day, your grandma will never force me to measure my blood pressure and blood sugar."

Everyone laughed.

Mrs. Han glanced at her husband:

"If I had known that I would go to Jishuitan when I was re-employed, and I would be so slick all day long, I wouldn't be worried."

"Okay, okay, in front of the children...eat the vegetables, they're all cold."

When they retired, several major hospitals in Beijing sent the two old people re-employment invitations, and the remuneration was quite generous.

Han Jitong was a thief and didn't choose in advance. After the old lady signed the Concorde, he hurried to Jishuitan. Finally he didn't have to endure the nagging. He was so happy!

The couple quarreled a lot about this.

Of course, the old lady was just talking.

Because his son Han Shuyu serves as the director of the Department of Cardiac Surgery in Jishuitan, and his daughter-in-law Li Xiaomin also works in the ICU. Even if the old man has ideas, he does not dare to do anything random, not to mention that he is too busy all day long to deal with serious diseases. , I have to squeeze in time to eat and go to the toilet.

The medical pressure is too great and every hospital is overcrowded.

The reason why I chose to re-employ was because I wanted to continue to shine in the position of saving people and treating illnesses.

This is the doctor’s responsibility and mission.

Mrs. Han picked out a piece of watercress fish with chopsticks and tasted it, her eyes were a little surprised:

"This fish is good and delicious. It looks so bright and red, but it is not spicy at all. Instead, it has a slightly sour and sweet aftertaste. It is suitable to be eaten with rice..."

When everyone heard this, they all stretched out their chopsticks to pick up this dish that looked very similar to dry-roasted fish.

Lao Shen thought it was a new twist on dry-roasted fish, but when he tasted it, he realized that it was very different from dry-roasted fish.

"This is watercress fish, which is very different from dry-roasted fish. When you eat it, it will taste better when you dip it in the soup. The soup can also be soaked in rice."

Lin Xu said something, and then tasted the honey-glazed grilled wings made by Shen Jiayue.

The chicken wings were marinated very well. It seems that this girl has really learned the essence. The taste is salty and mild, and the honey juice on the outside is sweet and brings out the aroma of the meat.

It tastes so satisfying and appetizing that you can't help but want to open a bottle of beer and take a sip.

After everyone tasted the watercress fish cooked by Lin Xu, and were praising how delicious it was, Shen Jiayue couldn't wait any longer and said to the relatives present:

"You all try what I cook. These chicken wings, chicken popcorn, pork ribs, and squab are all made by me. Hurry and try it."

Aunt Han Shufen tasted the chicken wings and looked at her niece suspiciously:

"Yueyue, is this really what you did? Xiaoxu didn't do it in advance for you to take credit, right?"

Han Shuzhen became excited upon hearing this:

"Don't tell me, this is really what Yueyue did. At that time in Yinzhou, she pestered Xiaoxu to learn how to cook. I followed her and watched. From the beginning to the end, Xiaoxu just moved her mouth and she operated the whole process. Later I made it a few more times and it tasted better every time.”

When everyone heard this, they were all shocked.

The cooking level of the whole family is only at the most basic level.

But Shen Jiayue can actually make a seemingly troublesome dish like grilled wings, which is something.

Soon, all kinds of compliments started to sound. Even Mrs. Han felt that her granddaughter was amazing. With her skills, she would be able to open a shop without any problem.

Lin Xu was very happy to hear this.

If you open a store, you shouldn't have a row of air fryers in the kitchen.

Shi Wenqing liked the frosted peanuts made by Lin Xu very much. She used chopsticks to pick them up at first, but later she found them unsatisfactory and scooped them out of the plate with a spoon.

Second aunt Han Shulan said:

"Eat less peanuts. If you eat too much, you'll get angry... I've never seen you so greedy for sweets before. What's going on lately?"

Shi Wenqing said:

"I don't know. Maybe I've been on maternity leave recently. I want to eat any sweets I see. I'm worried that I have diabetes, so I secretly tested my blood sugar. It's fine... Xiaoxu, do you have a lot of desserts in your store? ah?"

"There are so many. What would Sister Wenqing want to eat?"

Shen Jiayue is very curious. Didn't I just give you snowy bean paste? I'm craving sweets again. Is this also a change after having a baby?

In addition to losing her IQ, she also turned into a greedy girl.

Giving birth is so scary...

Shi Wenqing asked again:

"Is there anything that is more durable? It also makes you feel full. You can't eat for half a day without feeling full. The more you eat, the hungrier you get."

This requirement runs counter to modern people’s diet.

Lin Xu thought for a moment and said with a smile:

"Then why don't I steam some steamer cake that everyone in Lao Shaanxi likes? It's made of glutinous rice. It's very filling, quite sweet, and doesn't make you angry. It should meet Sister Wenqing's requirements."

Upon hearing this, everyone's greed was aroused:

"Oh, I haven't eaten steamed cake for a long time."

"Xiao Xu, please cook more. Then we will follow Wen Qing and try it."

"Don't tell me, although the surface of the steamer cake looks dark, it does taste good."

"When will we start making it? Then I will go to the store to try it."

"..."

Lin Xu said:

"The steamer cakes can't be started until at least tomorrow, and they need to be steamed overnight. They can't be eaten until the day after tomorrow at the earliest. I'll make more tomorrow and let Yueyue drive to deliver them to everyone. Sister Wenqing will bring some more and steam a pot directly. If you want to eat Just heat it up and eat it at home, it’s convenient.”

Breastfeeding consumes a lot of money on the body, so cousin Wenqing is always hungry.

But for the sake of the children, even if it consumes a lot of money, we have to do this first.

Everyone was looking forward to hearing that they would be able to eat rice cakes the day after tomorrow.

After talking about this, Lin Xuda was about to continue eating when Shi Wenqing's husband Luo Jiayao asked Lin Xu in a low voice:

"Xiao Xu, did you sign the exclusive copyright with Happy Media?"

Lin Xu asked curiously:

"What's wrong, brother-in-law?"

"It's like this. Recently I was transferred to the documentary channel. I plan to create a food column. I want to invite you to participate, but I am worried that you have a contract and cannot participate."

Documentary channel?

Lin Xu asked:

"Brother-in-law, do you work for CCTV?"

I didn’t have much contact with him before. I only heard that this cousin-in-law was in the media industry, but now from what he said, it seemed that the company he worked for was not an ordinary media company.

Luo Jiayao said:

"Yes, it's at CCTV. Do you have any ideas, Xiaoxu? Do you want to cooperate with CCTV?"

Since it’s CCTV, it’s easy to handle.

Lin Xu smiled and said silently in his heart:

"The opportunity to slap Yanjing TV in the face has finally arrived!"

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I'm too busy today to do the third update. Let's do it tomorrow. I'll try to do the third update tomorrow. This chapter has 5400 words. Please vote for me!