Chapter 627 Jade Belt Carp: A High-End Northeastern Dish that Zhang Xueliang Never Forgets! 【Please Subscribe】

"Hello everyone, I am Lin Xu, and I will continue to teach you how to cook today!"

In the small kitchen of Lin Ji Gourmet, Lin Xu started filming today's food program.

"The response to the Sai Bear Paw I made last time was very enthusiastic, but some netizens said that no matter how delicious the Sai Bear Paw is, it is not real bear paw, and the ingredients are so expensive. They asked me if I could use more ordinary ingredients to make high-end Northeastern dishes. Today , let’s use this carp to make a high-end dish that was famous in Northeast China - jade belt carp."

The opening remarks are very simple. After talking about the dishes, it’s time to introduce the ingredients.

After Lin Xu gave a brief introduction, he did not rush to slaughter the carp, but first changed the ingredients.

The ingredients for this dish are white spring bamboo shoots, red ham, green coriander and black sea cucumber. The combination of the four colors can make the dish look more perfect.

Peel off the outer layer of the spring bamboo shoots, and use a kitchen knife to cut the core of the bamboo shoots into 7-8 cm long filaments.

Soak the cut bamboo shoots in water, then cut the Jinhua ham and soaked sea cucumber into seven or eight centimeter long shreds, the same thickness as the bamboo shoots.

Finally, remove the roots and leaves of the coriander, leaving only the crisp and tender stems, and cut them into seven or eight centimeters.

Cut all the shreds, add some clear chicken soup to the pot, bring to a boil over high heat, first put the sea cucumber in and blanch it.

It doesn't take too long. When the water boils, add the sea cucumber. When it boils again, take it out with a slotted spoon and use the heat of the chicken soup to infuse the sea cucumber with its flavor.

The fished out shredded sea cucumbers should be soaked in cold chicken soup as soon as possible to lower the temperature to prevent the shredded sea cucumbers from melting in the high temperature and breaking into small pieces.

Then put the shredded ham into the pot, blanch it and take it out. Use chicken soup to stimulate the flavor of the shredded ham.

Finally, use the chicken broth that has been used to blanch the shredded sea cucumber and ham, and blanch the shredded bamboo shoots as well.

Bamboo shoots contain a lot of oxalic acid and cannot be eaten directly. It is best to blanch them so that you can enjoy the freshness of the bamboo shoots.

With all the ingredients ready, Lin Xu looked at the camera and said:

"The ingredients in this dish are relatively low-end. Although sea cucumbers and ham are also used, only two sea cucumbers and only a small piece of ham are used. So if you have some cooking experience, you can try it at home. But forget it for newbies, because the subsequent process of handling the main ingredients is relatively discouraging.”

Carp is the main ingredient and the highlight of this dish.

Lin Xu has cooked fish dishes many times before, but he still fully demonstrated the entire process of killing fish. This is not only to let people who want to learn cooking take a closer look, but also to let everyone know what the process of killing fish is. .

Knock the fish on the head with the back of the knife, and while it's still breathing, stab the middle of the pectoral fin with the tip of the knife to release the fish's blood.

Now the fish is alive and the blood can flow out faster, making the fish meat whiter and cleaner.

After the fish blood is released, quickly remove the scales, gills and internal organs, and clean the black membrane in the abdominal cavity of the fish.

After completing these steps, rinse the fish with clean water, then use kitchen paper to dry the water on the surface and abdominal cavity of the fish, and start changing the knife.

Place the fish flat on the chopping board, cut the knife from the tail, and slice forward flatly against the backbone of the fish until it stops a little behind the gills. Then, raise the knife upright and remove the piece of fish meat.

Then turn the fish over and remove the fish meat from the other side.

Remove the ribs from the fish and cut off the excess corners to make the fish into a standard rectangle.

Lin Xu said to the camera while working:

"This is done for the sake of appearance. All the fish meat should be the same width, so you need to cut the sides first. If you do it at home, you don't need to bother. Just pay attention to safety."

When slicing fish, it is very easy to get flakes on your hands, so be careful with this step.

Shen Jiayue, who was sitting behind the monitor, asked curiously:

"Can you ask the enthusiastic stall owner to help me change the knife?"

Lin Xu smiled and shook his head:

"When it comes to eating boiled fish, pickled fish, etc., it's okay for the enthusiastic stall owner to help modify the knife. But for this dish... the knife skills of the enthusiastic stall owner may not be up to standard."

Knife skills are the basis of most high-end dishes.

Only with good knife skills can the appearance of the ingredients be enhanced during the pre-processing stage.

This Jade Belt Carp dish requires higher knife skills, because to put it bluntly, this is a fish roll made of fish rolled up with ingredients and then steamed in a pot.

If you want the fish tacos to be sold in complete specifications, you must have outstanding knife skills.

Lin Xu put the cut fish meat on a plate aside and said to the camera:

"Don't complain about Dubai's knife skills when you see it cut like this. These fish will be cooked into fish soup or made into other fish and meat dishes. They won't be thrown away, and I can't bear to throw them away."

After saying that, he turned the fish flesh side up, skin side down, and began to fillet the fish from the tail.

The fish fillets are about five or six centimeters long, four centimeters wide, and roughly rectangular. Only when rolled out like this do the fillets look particularly beautiful and beautiful.

When Lin Xu just said that enthusiastic stall owners may not be able to achieve the knife skills, the two photographers didn't quite believe it.

But when I saw Lin Xu slice the fish into thin rectangular slices, I suddenly felt that no matter how enthusiastic the stall owner was when faced with such a request, he would turn into a fish killer who had been in RT-Mart for ten years - the knife is cold, and so is the heart. of.

Lin Xu held up the fish fillet for demonstration, and the two photographers discovered that not only the fish fillet was rectangular, but also the fish skin attached to it was drawn in straight lines.

When the second piece was cut, not only was the size of the fish exactly the same, but the width of the skin was also the same.

I just said that people with certain cooking experience can try it at home. The so-called cooking experience here is the experience of being an executive chef in a big hotel, right?

Not only were the two photographers complaining, Shen Jiayue, who had been staring at the monitor, was also muttering in her heart:

"Stinky Xubao, you're here in Versailles. If you have the skills, you can teach me!"

Lin Xu cut the fish meat piece by piece. All the fish meat was evenly thin and thick, and the skin was the same width.

This kind of technology is really amazing.

Place these fish fillets in a small basin, add a small spoonful of salt, the egg white of half an egg, and a small spoonful of pepper.

While stirring gently with his hands, he explained the essentials to the camera:

“In the past, cooking required salt not to touch meat ingredients, because salt has strong water-killing properties and can kill the moisture in the meat. But these fish fillets need to do the opposite, because only in this way, the fish meat can After the glue is rolled into a fish roll, it will stick together and will not fall apart."

It is difficult to pulp the fish, so add half an egg white. This is not only to make the surface of the fish stickier, making it easier to roll it up, but also to lock in the moisture in the fish.

When the surface of the fish fillets becomes sticky, proceed to the next step.

Lin Xu brought a larger long plate and placed the carp's head and bones completely on it.

At high-end banquets, the fish head is not for eating, but for the concave shape to increase the appearance of the fish.

After setting it up, he placed it on the workbench. Then he took a smaller plate and picked up a piece of fish from the basin, with the skin side facing up.

Arrange the previously prepared shredded ham, sea cucumber, bamboo shoots and coriander stalks neatly next to the fish skin.

Then start rolling up the fish skin from one end, roll all the ingredients into the fish meat, roll it up to the end, and use the stickiness of the fish meat to stick the fish roll.

Then carefully place the fish roll sideways on the fish and continue to roll the next one.

Roll the fish rolls one by one and place them next to the previous fish rolls. Place them neatly from behind the gills to the tail of the fish, and then start stacking them on top.

There are three levels in total, just enough to use up all the fish fillets.

Lin Xu washed his hands, put a steamer on the stove next to it, brought it to a boil over high heat, kept the water in the steamer boiling, put the long fish plate in, and started steaming.

"The steaming time is about seven minutes. If you use a professional steamer, the time can be halved... At this point, the more laborious steps are basically over. All that's left is to cut off the ingredients and start preparing the sauce."

The sauce should be prepared quickly. It is best to pour it on the fish when it is steamed and taken out of the pot.

This can not only seal in the fresh flavor of the fish, but also allow the fresh and tender fish to be served to the table for diners to taste as soon as possible.

"For steamed dishes, the fish will quickly lose its freshness and tenderness after steaming, so the sooner it is served, the more delicious the fish can be enjoyed by diners."

After Lin Xu finished speaking, he took the kitchen knife and began to change the knife on the material head.

Onions, ginger, and garlic are all chopped into fine pieces, especially the minced ginger. It is best to reach the point of minced ginger, so that the ginger flavor can be tasted, but the ginger cannot be chewed, which is more in line with the requirements of high-end dishes to eat ginger without seeing the ginger.

Cut the onions, ginger, and garlic into small pieces and place them on a small plate. Then arrange the remaining unused shredded winter bamboo shoots, shredded sea cucumbers, and shredded ham, and chop them into fine pieces as well.

Finally, cut the diced fatty pork and green and red peppers in the ingredients into pieces the size of shredded winter bamboo shoots and shredded sea cucumbers.

Lin Xu looked at the time, set up the wok, and started making the sauce.

He added a spoonful of lard to the pot, heated it over high heat, poured in the chopped onions, ginger, and garlic and stir-fried, then added other chopped ingredients and stir-fried over low heat to bring out the aroma of the ingredients. .

For example, the pungency of ginger, the spiciness of green and red peppers, the aroma of fatty pork, and the freshness of shredded bamboo shoots and ham.

When the aroma comes out, add a small spoonful of pepper to the pot, cook in the balsamic vinegar and rice wine, then add light soy sauce, white sugar, and white pepper, stir-fry evenly, and pour in the prepared clear soup.

This clear soup is the same soup as boiled cabbage. It looks as clear as water, but it tastes extremely fragrant.

The reason why I didn't add any salt when I first made the seasoning was because the soup was made from ham, which gives it a rich salty flavor.

You don’t need much clear soup, just two tablespoons is enough.

Simmer over low heat to let the fresh aroma of each ingredient blend into the soup.

At this time, the fish in the steamer is almost ready.

Lin Xu turned off the heat, opened the lid of the pot, and took the fish plate out of the pot with a plate clamp.

At this time, the fish meat has been cut off and steamed into a transparent state. The four-color ingredients inside can be clearly seen. The rolls are put together like this, and it really feels like a jade belt.

There was some steamed soup at the bottom of the plate, and Lin Xu carefully poured it out.

Then place the fish plate on the work surface.

At this time, the sauce in the pot has been boiled, and Lin Xu pours the prepared water starch into it to collect the juice.

When the starch water becomes transparent and the sauce in the pot becomes thick, pick up the wok, use a spoon to scoop out the slightly thick soup inside, and pour it neatly on the head and tail of the fish rolls and carp until All the ingredients are topped with this delicious sauce.

After doing this, the whole dish comes to an end.

Lin Xu looked at the camera and said:

"Isn't it as difficult as you think? Those who have experience can try it. It is said that this was a famous dish in the Marshal's Mansion. Marshal Zhang Xueliang must order it at every banquet. Friends who want to experience what it is like to be a Marshal can try it. try it."

After saying this, the camera paused, and two cameramen came up and started taking close-ups.

Shen Jiayue stood up, moved her arms and legs, looked in the mirror, and after confirming that there was nothing wrong, she was ready to try it.

The last time we cooked bear paw competition, because the three state banquet chefs from Diaoyutai were all present, the opportunity to taste it was given to them.

Today, it’s my turn as a real food taster!

Although I haven't eaten it yet, I'm still looking forward to the delicious aroma wafting from the plate.

The presentation of this dish is also very good. It is very similar to the Yunnan Mint Beef I had two days ago. It uses meat rolled into some ingredients.

However, the difference is also obvious. Mint beef is a cold dish. From cutting the meat to pouring the sauce, no step needs to be heated, while the jade belt carp needs to be steamed and then poured with the sauce.

One of these two dishes is from the northeast of the country, and the other is from the southwest.

One is a cold dish with a refreshing taste, and the other is a steaming hot dish.

One is livestock meat, and the other is aquatic meat.

One is a high-end dish, and the other is home-cooked delicacy.

Everything seems to be facing each other.

I really wonder if these two dishes were made on purpose by someone rather stubborn.

After taking the close-up shot, it was brought to the dining table. After Shen Jiayue sat down, she began to take pictures and try the food.

She didn't waste any time. After she started filming, she picked up a fish roll wrapped in soup and put it into her mouth. After taking a bite, the sweet, sour, spicy and other flavors in the soup poured into her mouth.

The fish meat is fresh and tender, and the ingredients such as shredded ham and bamboo shoots inside are also fresh and rich, which not only enriches the taste, but also makes the aroma of the fish more unique.

"Wow, it's super delicious. I never thought carp could be so delicious."

Shen Jiayue ate two fish rolls in a row, and then she remembered to say something.

After that, she said to the camera:

"Stop filming, come and eat quickly, and just type the subtitles at the end!"

The two photographers originally thought it was Shen Jiayue's joke, but unexpectedly the girl said:

"Really, what I just said has the best ending, and it also seems that the fish is really irresistible... Come and eat, I will be responsible for editing today's video."

Hum, although Xu Bao is very capable, we can't be a vase.

Shen Jiayue had already conceived this ending when she first tasted it.

After turning off the camera, she picked up her phone again and called Shu Yun to come up and taste the delicious jade belt carp.

At this moment, Wei Qian and the others also came over. Lin Xu picked up a fish roll and tasted it. He finally understood why the young marshal liked this dish so much. Who doesn’t like this kind of fish that is fragrant and delicious without being picky? Na!

After tasting it, he tidied up the kitchen and planned to go to the big kitchen to see how lunch was being prepared.

We are going to eat fat intestine chicken for lunch today. Wei Qian has already marinated the intestines, and he is very particular about marinating them in a casserole, so that the marinated intestines will be more delicious.

As soon as Lin Xuda left the kitchen, Shen Jiayue, who also followed him out, asked:

"Xubao, is this really the young commander's favorite dish?"

"Yes, this was written in the memoirs of a chef named Park Toyota in the back kitchen of the Marshal's Mansion. He also wrote about the dishes that Miss Zhao Si, Yu Fengzhi, and Mei Lanfang who visited the Marshal's Mansion liked. , very gossipy, but quite interesting.”

Shen Jiayue was a little surprised:

"That sounds interesting. What kind of food does Mei Lanfang like?"

"Dongpo Crucian Carp. It is said that Mr. Mei liked this dish so much that he specially commended the chef in the kitchen."

Soon, the carp with jade belt was eaten, and even the fish head used as decoration and the remaining fish meat on the fish were eaten clean by everyone.

Wei Qian said with unfinished meaning:

"I didn't expect that fish could do this. I was too naive."

Lin Xu smiled:

"Not only fish, but also pork, beef and mutton can be made in this way. There is a dish called Sydney Beef Cup, which is made in this way."

The Sydney Beef Cup is made by hollowing out a Sydney pear into the shape of a cup, then adding beef rolled with shredded green onions and steaming it in a pot. The steamed meat has a rich Sydney flavor, which is very popular among diners.

Wei Gan said:

"I'll think about giving it a try later."

After speaking, he asked Zhu Yong:

"Aren't you good at playing with aquatic products? Can you restore this jade belt carp?"

"There is a tutorial from the boss, so it should be possible. I want to try making it with Eastern Star Spot. I don't know if it will taste better."

When Lin Xu heard this, he said to Zhu Yong:

"I'll ask Lao Huang to bring me a strip of Eastern Star Pancake. I'll take a photo of the recipe and send it to the official account of Linji Food to promote the chef's ability."

They have all appeared on Yanjing TV in the past, but it has been so long that many new fans don't know them. It's time to show their strength again.

Zhu Yong agreed without thinking:

"Okay, let's try it with carp first. Once we are familiar with it, we can use Eastern Star Spot to avoid waste."

Just as he was talking, Chen Yan stomped upstairs. Seeing Lin Xu and Shen Jiayue standing outside, she asked curiously:

"Didn't you say you were going to shoot high-end Northeastern cuisine? How come it's all out now?"

Shen Jiayue chuckled:

"The filming is over!"

"Then...what about that high-end Northeastern dish?"

"I've finished eating too!"

Chen Yan:? ? ? ? ? ? ? ?

I didn't even have time to say anything more about the morning meeting before it ended in a hurry, so I didn't catch up?

Shen Jiayue said with a smile:

"I'm going to edit this video later. Once it's edited, you can take a look at it first and get a general understanding of this jade-belted carp that you can't even buy now. How about it, Yan Bao, can I treat you well?"

Chen Yan glanced at her and pouted angrily:

"No matter what, I want to eat too! I am a big customer of Linji Food. Haven't you heard that the customer is God?"

"I've heard of it, but we believe in Buddhism..."

Shen Jiayue teased her cousin, then took her hand and said:

"Don't worry, Xu Bao will cook another high-end Northeastern dish when he's not busy, called Dongpo Crucian Carp. Even Mei Lanfang agreed to eat it... Do you want to try it?"

Dongpo crucian carp?

Chen Yan's eyes lit up, and then she pretended to be reserved and said:

"Since you are so enthusiastic, I will reluctantly help you control the quality of the dishes. If it doesn't taste good, then I will..."

Just as she was speaking, she swallowed her saliva and asked Lin Xu:

"Brother-in-law, can you make this Dongpo crucian carp dish for lunch today? I have eaten Dongpo meat and Dongpo elbows, but I have never eaten Dongpo crucian carp..."

Now that the sister-in-law had spoken, Lin Xu nodded and said:

"Okay, I'll do it later!"

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I wrote lucy's hometown wrongly before. Lucy is from Scotland, not England. This has been changed now. This chapter has 5200 words. Please vote for me!