Douluo Continent on the tip of the tongue

Chapter 267 Fish Head with Chopped Peppers!

Even if it only takes 5 minutes, Qi Han will not stand aside and wait.

After putting the jar full of chopped peppers into the time-accelerating black technology, Qi Han quickly found another protagonist of this chopped pepper fish head dish: fish.

For this dish of chopped pepper fish head, the choice of fish is required.

Because the edible part is only the fish head, silver carp is the most suitable fish for this dish.

Silver carp, also known as bighead carp, is also called fat head fish and big head fish.

From the name, we can see that its head must be very big.

OK, this is a piece of crap.

Silver carp has been persecuted for thousands of years because of its large and thick head. Compared with other common freshwater fish, the head accounts for a higher proportion of the body, and the fish head is full of gelatin. It is more delicious to cook with chopped pepper fish head. .

Silver carp: Sin!
Of course, when Qi Han cooks chopped pepper fish head, he will definitely not choose silver carp, because Ruyi doesn't like it.

Silver carp: What's the matter with a little shame in the comfort...

The fish that Qi Han took out from the ingredients cabinet was the size of a chopping board. Although such a large fish is rare, it is not uncommon, but the one in his hand is even more peculiar because...

Its head occupies half the size of the whole fish.

Even if it is a silver carp, the proportion of the head is about one-third of the whole fish. From this point of view, this fish can probably be called a fat-headed fish, or a big-headed fish.

Although it is actually a century-old hammerhead silver carp.

Come out!Rift... oh no, Hammerhead!
This kind of soul beast also does not belong to the type of sea soul beast recognized by the Douluo Continent. It lives in the upper layer of the ocean, and relies on its very hard head bones to attack other soul beasts with head hammers. In the process of gradually becoming stronger, the head became bigger and bigger, and finally I was honored to be selected by Ruyi and became the chosen child... oh no, Yutou.

Hammerhead, please give your acceptance speech.

Hammerhead Silver Carp: What the hell am I...

According to Newton... Forget about it, just Newton's three laws. According to one of Newton's three laws, the action of force is reciprocal. The hammerhead silver carp can kill other spirit beasts with its head, and the resulting shock force is natural It is also enough to shatter the fragile brain inside its skull, leading to its own death. In order to prevent this from happening, there is a large amount of gelatin in the head of the hammerhead silver carp for shock absorption.

So it has so much gelatin, it must be delicious.

Just thinking about it, Qi Han couldn't help but let down tears flow from the corner of his mouth.

This hammer-headed silver carp was already drunk and passed out when it was placed in the food cabinet, and now it was placed on the cutting board by Qi Han, and it only twisted its hips twice symbolically... Oh no, tail, prove yourself Even at the last moment of his life, he still did not give up his desire for life, and Qi Han immediately cut off the head of the fish and a circle of meat behind the gill cover.

Hammerhead silver carp, pawn!

Qi Han discovered something a long time ago, his kitchen knife is not ordinary.

It's hard to say how to cut people, but when cutting any food, it is as sharp as cutting iron.

For example, now, when he stood up the head of the fish and cut off the head of the Hammerhead carp in two, the skull that was hard enough to kill the spirit beast did not bring him any hindrance.

The cut off of the fish head does not need to be complete, it is better to leave some to connect the two halves of the fish head together, so that the fish head can be opened like a flip book without being completely separated.

At the joint between the head and the abdomen of the fish, there is a black film on the inner wall of the fish. The scientific name of this black film is "inner visceral layer", which plays the role of lubricating and protecting the internal organs.

It has a fishy smell that needs to be removed.

After carefully scraping it clean with a kitchen knife, Qi Han picked up the knife and performed a extraction on the Hammerhead silver carp... oh no, chopping teeth.

Don't ask, just ask.

The meat on the edge of the gill cover is thicker, and it needs to be stamped with a flower knife before putting it on the steamer, so that it can be heated more evenly and steamed more easily.

Similarly, use a knife to knock out a crack at a position behind the fish eye, as the entrance for the internal structure of the fish head to be heated by the water vapor during the steaming process, and the treatment of the silver carp head with hammer head seat is considered to be over.

With a pair of fish eyes facing upwards, open the fish head and place it on the cutting board. The unfolded fish head is as big as the cutting board. The blue-black fish head shone with a cold metal-like light. You can feel the fish bones just by looking at it with the naked eye. hard texture…

So such a big fish head must have a lot of meat!
Qi Han pinched his chin and nodded affirmatively.

You can have a full meal.

Sprinkle a layer of salt and finely ground pepper evenly on the fish head, add the fishy four-piece set, let them fully contact with the fish head by smearing, then cover the dust-proof cover and marinate for about 10 minutes to To achieve the purpose of preliminary deodorization...

Wait, you ask what is the four-piece set?
In the general steps of removing fishy smell, onion, ginger and cooking wine are commonly used to achieve the purpose of removing fishy smell.

Sometimes garlic is also added, which becomes the four kinds of onion, ginger, garlic, and cooking wine, which is the so-called four-piece set for removing fishy smell.

But actually…

There is no difference between the two, you can add garlic or not.

Did not expect it! .jpg
At this point in the processing, the chopped peppers in the time acceleration are almost accelerated.

Taking advantage of the time of marinating the fish head, Qi Han took out the jar containing chopped peppers, dug out enough to cover the whole fish head, put it into the sieve, and then put the sieve into the water and rinsed it for two times. all over.

This step is mainly because the chopped peppers are too salty and will affect the taste, so wash away the salt.

Putting a lot of salt in front is mainly to marinate more thoroughly and prevent the chopped peppers from fermenting and turning sour, so there is no conflict between the front and the back.

Cut the garlic into minced garlic, put it in the hot oil with the chopped peppers, the calm oil surface boils instantly, and at the same time with countless small bubbles, in the crisp "Zizizi" sound, the rich and pure fragrance of the chopped peppers The spicy taste and the aroma of minced garlic are slowly fused together, blowing towards the face under the envelopment of the heat, that aroma...

Qi Han couldn't help compose himself, and quietly swallowed another mouthful of saliva.

Really fragrant!

Add a tablespoon of soy sauce with dark fermented soy sauce, and after a few simple stir-fries, the aroma will become more intense, completely filling the entire kitchen.

Finally, after adding a spoonful of sugar to taste, sauté the chopped peppers in the pot over medium-low heat until the red color of the chopped peppers slowly penetrates into the oil, and the light yellow rapeseed oil slowly turns orange.

After being fried to this extent, the red color of the chopped peppers in the pot becomes more vivid, and the surface has a layer of oily sheen, which is very attractive.

The minced garlic hidden in the chopped peppers has turned golden yellow, and the aroma of the garlic has become more intense. Although it can't cover up the spicy taste of the chopped peppers, it is well embellished.

Turn off the heat, use a spatula to remove the chopped peppers in the pot and control the oil, and keep the orange oil in the pot for subsequent use.

He took an oversized dinner plate that was big enough to hold the fish head. Qi Han put ginger slices, knotted shallots and a few perilla leaves in the center of the dinner plate, and then crossed a pair of chopsticks to form a cross. on the top.

Here's another cooking tip.

Focus on the test!

After putting the fish head on the plate, it needs to be steamed in a pot, but the plate is different from the steamer, the high-temperature water vapor in the pot cannot pass through the plate and touch the bottom where the plate and the fish head are in close contact, so it can only be steamed toward the bottom. This will result in the upper side being steamed and the lower side not yet cooked, or the lower side being steamed but the upper side being steamed.

The cross structure erected with chopsticks can conveniently separate a space between the fish head and the plate, so that the water vapor can penetrate into it, and the side facing down the fish head will be steamed faster.

You only need to pull out the two chopsticks after steaming, which is fat sausage dripping ginkgo.

After placing the chopsticks in a cross shape, the fish head on the side was almost marinated.

With the fish's eyes facing upwards, open the fish head and cover it on a plate, put it in a steamer, and then add a little white vinegar to the water in the steamer.

Another cooking tip.

The white vinegar here is the same as the perilla leaf before, it is to better remove the fishy smell, as for its effect...

Whoever uses it will know, and it is good to use it.

First steam in the pot for 3 minutes, then pause and carefully remove the plate.

Why be careful...

Because the thief is so hot.

Slowly tilt the plate, slowly pour the water that has gathered at the bottom of the plate into the sink, then cover the whole fish head with the spare chopped peppers that were taken out before, and steam again for 5 minutes.

The water that is poured out is called "fishy water", and most of the fishy smell is in it.

With such a step, the fish head will hardly have any fishy smell.

After 5 minutes, turn off the heat and simmer for another 2 minutes. This step is similar to waking up the meat, in order to make the temperature inside and outside the fish head more uniform, so that the meat is more tender and the gelatin is more elastic.

As soon as the lid of the steamer was opened, a scent swept over in an instant. This time, the spicy smell of chopped chili was finally no longer the main character. Against it, the fresh aroma of fish head poured into Qi Han's mouth in an instant. nose orifice.

The smell of the fish head was too enticing, and the momentum coming towards him was so fierce that Qi Han couldn't resist it at all.

But...Qi Han knows that the aroma at this moment has not reached its peak, because this dish is still a semi-finished product until now.

While steaming the fish head, he had already chopped a handful of scallions, and at this moment, he evenly sprinkled half of the scallions on the bright red chopped peppers. Immediately, the aesthetic feeling on the screen appeared.

As the saying goes, red and green... ahem.

The orange-red oil left over from frying and chopping chili peppers is now available.

After quickly reheating the oil over high heat, pour it evenly and slowly on the chopped pepper fish head.

Countless small bubbles appeared, accompanied by the oily sound of "sizzling" and an irresistible fragrance for Qi Han.

Among the scents, there is the scallion fragrance that escapes from the scallion in the boiling oil, there is the spicy taste and the strong garlic fragrance that explodes again under the heat of the fried chopped chili, and there is also the meeting between the fish and the boiling oil. Fishy aroma after being slightly charred.

Sprinkle the other half with chopped green onion, chop the fish head with pepper, and serve it out!
(ps: I changed the description of cooking in these two chapters, because I always feel that the previous cooking steps are too boring, just like Baidu Encyclopedia, there is no feeling of making people hungry after reading it, I don’t know Will it be better to change the writing method now? It is also a small attempt, so I hope that the book friends who have read it will give me feedback. If you like it, I will use a writing method similar to these two chapters to describe the cooking process later. up.)
(End of this chapter)