Douluo Continent on the tip of the tongue

Chapter 277 Squirrel Mandarin Fish (Two in One, One Update Today)
After seeing off Song Qiluo and Yan Ling, Qi Han closed the store door, entered the system space in an instant, and continued the unfinished squirrel mandarin fish training in the morning.

Squirrel mandarin fish belongs to Su cuisine among the eight major cuisines. It is a representative of Su Bang cuisine, one of the branches of Su cuisine. It is said that Emperor Qianlong of the Qing Dynasty once tasted this dish when he went to Jiangnan. He liked it very much, and squirrel mandarin fish became famous Great vibes, passed down to this day.

On the one hand, this dish requires good knife skills, and on the other hand, it also requires good control of the heat. After all, if the process of frying mandarin fish is not properly heated, the color and taste will be greatly reduced.

And it just so happened that Qi Han's level is not low, whether it is knife skills or fire, so it is easy for him to win the squirrel mandarin fish.

One afternoon is enough for him to completely control this squirrel mandarin fish dish.

When Qi Han walked out of the system space when the afternoon business hours were approaching, he calmed down the Gulu who came over a little, and soon devoted himself to the cooking of this squirrel mandarin fish.

Although the dish of squirrel mandarin fish originated from Subang cuisine, it can be eaten in almost better restaurants everywhere.

Such widespread popularity has also brought new problems. This dish has undergone various improvements in the process of spreading, and finally formed two factions: the classic squirrel mandarin fish and the new school squirrel mandarin fish.

In the impression of many people, the squirrel mandarin fish should have its head standing alone, its mouth wide open and placed upwards, its body spread like a flower petal, and its tail raised high.

The mouth of the fish is wide open, implying a wealth of wealth.

The head is raised and the tail is raised, and the juice is poured.

This sentence says it all.

This kind of squirrel mandarin fish is the classic squirrel mandarin fish, also known as the ingot-type squirrel mandarin fish.

There is a record about squirrel fish in "Diao Ding Ji" of the Qing Dynasty: "Take the seasonal fish, remove the belly bone, drag the egg yolk, deep-fry the yellow, and make the squirrel fish. Burn in oil and soy sauce."

The so-called "squirrel style" is to arrange the dishes in the shape of a squirrel.

Because the classic squirrel mandarin fish does not look like a squirrel, there is a saying: "The reason why the squirrel mandarin fish is called this name is because the sound after pouring the sauce is very similar to that of a squirrel."

This statement is somewhat insufficient, and the new school of squirrel mandarin fish came into being.

The new school squirrel mandarin fish, also known as pictographic squirrel mandarin fish, is not much different from the former, the recipe is similar, and the difficulty is not much different, the difference is only in the presentation.

The new school of squirrel mandarin fish is based on ancient records. After cooking, the mandarin fish is served in a lively and squirrel-like appearance. There is even a further step. A serving of squirrel mandarin fish uses two or three mandarin fish, and several squirrels are placed The appearance of playing.

This type is relatively rare, and generally appears in private kitchens or high-end restaurants.

(ps: At the end of this chapter, there will be videos of two kinds of squirrel mandarin fish.)
The squirrel mandarin fish in the system recipe is the first one.

After all, this is the most classic and homely version.

Soon, Qi Han took out a large fish about the length of a forearm, with a flat and wide body, a bulging back, and a big mouth open from the food cabinet.

This is a water attribute soul beast called Qingjiang dragon mandarin fish. The one in Qi Han's hand has been cultivated for a hundred years.

Although the Qingjiang dragon mandarin fish is a fish soul beast, it lives in the freshwater lakes in the interior of the Douluo Continent. extinct.

It has to be said that compared to the mandarin fish commonly used by squirrel mandarin fish, the body of this fish is much larger.

So the squirrel mandarin fish made with it must be delicious.

Just looking at it, Qi Han couldn't help swallowing.

The first step in cooking squirrel mandarin fish is to process the mandarin fish, and this step is also the step that tests the knife skills the most.

Quickly remove the scales and viscera of the mandarin fish. Note that when removing the viscera of the squirrel mandarin fish, the knife should not be cut too far ahead of the abdomen. It is best not to cut the part in front of the pelvic fin, so as not to cut the fish head upright and affect the appearance.

Immediately afterwards, the head and body of the mandarin fish are separated.

The squirrel mandarin fish only eats the fish body and basically does not eat the fish head. It is completely two extremes with the chopped pepper fish head.

Note that in this step, the head and the body cannot be divided into two casually. Instead, a knife is required to cut off the mandarin fish’s chin and the pelvic fin at the front of the abdomen from the back of the gill cover of the mandarin fish. Small up and big down.

After cutting off the fish head, use a knife to slowly divide the position of the fish's pelvic fin into two supporting legs, so that the fish head can stand up, with the mouth facing upwards, and then insert a lychee-sized piece at the position of the fish mouth The glass beads are used to open the fish mouth to keep its shape, and the treatment of the fish head is over.

Then, there is the treatment of the fish body, which is also the difficulty of handling mandarin fish.

Take out the knife from the break between the head and body of the fish just now, and slowly push the knife in close to the main bone of the mandarin fish's spine, completely separating the flesh on one side of the mandarin fish's body from the main bone until it is close to the mandarin fish's spine Stop the knife at the tail, and don't let the fish be completely cut off, otherwise the follow-up will not be finalized.

Carefully turn the body of the mandarin fish over to one side, and do the same on the other side, successfully dividing the body of the mandarin fish into three parts.

The fish meat on both sides of the mandarin fish, as well as the dorsal fin and backbone of the fish in the middle.

The fish meat on both sides is gently folded towards the fish tail, like peeling a banana, and the middle fish bone is completely exposed.

From the part close to the fish tail, put the blade against the fish bone, and slap it hard with the other hand, and the fish bone can be cut off smoothly without hurting the fish meat on both sides.

For Qi Han, who has mastered the way of cooking Tibetan sheep with fish belly, this step is nothing but pediatrics.

After all, boneless whole fish is much more difficult than this.

After the fish bones are cut off, only the two petals of the mandarin fish body and the tail connecting them are left. Open one of the petals, with the skin facing downwards and the flesh facing upwards. Carefully remove all the large spines from the belly of the fish.

At the end of this step, there will be no more fishbone on the body of the fish, and you can start to use the lychee knife method to mark the flower knife.

The so-called lychee knife method refers to cutting the ingredients horizontally and then longitudinally, cutting the ingredients into small cubes or small diamond shapes, but not cutting them completely, so that the ingredients will curl up due to uneven heating and expansion after heating. A small square stretched out, as delicate and beautiful as a lychee.

Generally, this kind of knife method is commonly used, that is, kidney flower or squid.

The litchi knife method is first inclined and then straight. The oblique knife refers to the cutting method in which the blade is inclined at about 45 degrees, and the knife is cut obliquely. The straight knife is the knife method in which the knife is cut vertically.

Compared with the traditional double straight knife cutting method, every small piece cut out obliquely and then straight will be more three-dimensional and beautiful, and will not be soft and collapsed.

The cooking requirements of the system recipes are extremely strict. Every knife Qi Han cuts must just touch the fish skin without hurting the fish skin.

After one side is cut, the other side is also processed in the same way. At first glance, the fish meat with a flower knife seems to be the same as before, but with a slight touch, the fish meat blooms like a flower. The slightly crystal white fish meat has not been subjected to any Cooking, however, is extraordinarily tempting.

I wonder if this kind of fish meat can be used as raw fish?

Qi Han swallowed, but still gave up on this idea.

Yusheng or something, definitely next time.

Spread the two pieces of fish skin down on the chopping board. Qi Han washes them with water first, then spreads cooking wine and salt evenly, puts scallions and ginger, and gently massages the fish carefully, so that the cooking wine that has absorbed the essence of scallions and ginger goes smoothly. The gap of the flower knife slowly seeps into the fish, completely removing the fishy smell.

After standing for about 5 minutes, wash the fish with clean water, drain the water, use kitchen absorbent paper to dry the water thoroughly, and start to coat the fish with flour.

Before coating the flour, break up a few eggs and spread them evenly on the surface of the fish. You don’t need too much, just make sure that every part of the fish is covered with egg liquid.

The egg liquid has a great effect. It can not only make the fish easier to absorb starch and prevent uneven coating, but also make the fish more tender and smooth, and also improve the color of the fried mandarin fish. The only The downside is probably that...

The colorful golden pheasant suffered another disaster.

After smearing the egg liquid, Qi Han first poured a pot of oil into the high heat and heated it slowly for later use, and then evenly patted the fish meat with starch.

The so-called full-shot standard is that uniform white flour can be seen on the surface, and the cut gaps are also evenly filled with flour.

It takes a lot of patience to do this step, but it's not without tricks.

Here's another cooking tip.

Find a small bag, put the fish in it completely, then pour in the starch, and shake it slowly.

It is best for the fish to be slightly curled with the skin facing inward, so that the cut part can be stretched out more.

The strength of the shaking should not be too strong. You can’t use all your strength to shake the nearby young ladies like some book friends who shake it, which will easily break up or break the fish.

After wrapping the fish in flour, lift the whole body of the fish by the tail and shake it slightly to shake off the excess starch on the surface.

If there is no such step, there will be more starch on the surface, resulting in a less crispy mouthfeel.

If you think about the feeling of eating fried chicken and taking a bite full of flour, you can probably understand.

The fish head also needs to be covered with starch, but compared to the fish body, the requirements are not so strict. You only need to wrap the whole fish head with a layer of white starch. After all, the main purpose of coating the fish head with flour is to keep the Same color as fish body.

After the starch is patted, the oil in the pot will start to bubble.

For squirrel mandarin fish, the fish cannot be deep-fried directly, whether it is the fish head or the fish body, otherwise the shape of the fish meat will be scattered during the frying process, and it is almost impossible to adjust the shape after frying up.

If you want to fry the fish gently, you need a large colander. If you don’t have a colander, you need to fix the shape of the fish with your bare hands. After the fish is slightly fried and shaped, let go and put it into the oil pan.

The moment the oil is fried in the pan, the oil splashes everywhere, and the oil in the pan is hot again, which is still very dangerous.

The first thing to put into the oil pan is the fish head, because the fish head has a larger contact area than the fish body cut with a flower knife, and it is more difficult for the fish head to become cooked during the frying process, and it needs to be fried for a while.

Put the fish head on the colander first, with the mouth of the fish facing upwards, and slowly lower the colander until the hot oil covers the entire fish head. Press the fish head with chopsticks to ensure that the shape does not change.

As soon as the fish head was put down, the hot oil in the pot began to sizzle, and countless small light golden oil bubbles spread wildly from the contact point between the fish head and the oil surface, and at the same time, a stream of starch was fried. The scent wafting out naturally, wrapped in a trace of the smell of fish, rushes towards Qi Han's nostrils.

smell good!
Although it was just a fish head, the fragrance really made Qi Han swallow a mouthful of saliva.

a little hungry...

After a while, the fish head is fried until it is almost set, and then the fish head is directly put into the hot oil and fried slowly.

Before the fish body is put into the pot, it needs to be processed a little bit. First, the fish body should be restored to its original state, that is, the skin of the fish faces outward, and the two petals of the fish with the flower knife face inward.

Then fold the two pieces of fish meat against the joint of the tail, so that the fish skin on both sides is close to each other, the fish meat faces outward, and the fish tail is sandwiched in the center. Keep this state and lift the fish tail up. Skewer the front ends of the two halves of the fish body together with a bamboo stick, and slowly put them on the colander.

Use chopsticks to fix the body of the fish on the colander, mainly keeping the tail of the fish up, and then slowly put it into the pot.

"Fuck!"

The moment the fish body was put in, the movement in the frying pan was far greater than before when the fish head was fried. In just a moment, countless small golden oil bubbles appeared on the oil surface of the entire pan, and some even piled up and overflowed. trend.

At the same time, a strong aroma rushes towards Qi Han, the rich and intoxicating aroma of fish meat mixed with a hint of mellow aroma of egg liquid, instantly rushing into Qi Han's nostrils, he couldn't help it He narrowed his eyes slightly.

The aroma of fried mandarin fish is really tempting.

When the fish body is deep-fried to a bright golden color, the fish skin, as the support of the fish meat, has already been completely curled up under the high temperature, and the golden-yellow fish meat blooms like flowers, because chopsticks are always used to stabilize the fish during the frying process. Because of the shape, the left and right sides of the fish body, which is fished out with a colander after frying, are similar in size, and the fish tail is raised high.

As soon as the bamboo sticks were taken out, the fish body was oiled and put into the dinner plate, and then Qi Han took out the fish head together, placed it at the original head position at the front of the fish body, with the fish mouth facing up, and took out the meat held in the fish mouth. glass bead.

After the oil is drained, the fish meat no longer has the strong fragrance before, but the smell of fish mixed with the fragrance of starch fried to golden color is still very attractive and mouth-watering.

The cooking of mandarin fish is over here, and the next step is to prepare the sweet vinegar sauce.

Qi Han brought two small pots, boiled water in one pot, and brushed some oil in the other pot.

The oil layer in the oil pan, which is tightly submerged in the bottom of the pan, quickly bubbled up. Quickly pour in tomato sauce, white sugar, and white vinegar, and then add a little salt to taste, adding some thick taste to the sauce.

The pot and spoon kept rotating, and the fire was simmered slowly until the sugar was completely melted into the tomato sauce. When the rich soup in the pot slowly bubbled up, a sweet and sour tomato aroma slowly infiltrated the whole kitchen. Qi Han couldn't help swallowing. I swallowed my saliva.

It smells so good!

The sauce in this step can actually be adjusted freely, not only tomato sauce can be added, but also other juices can be added to get different flavors of squirrel mandarin fish.

The fruity sweetness added to the squirrel mandarin fish can not only get rid of the oiliness of frying, but also bring a new taste experience to this dish.

After the sauce bubbles, add a small amount of water starch to thicken the sauce. Don't make the sauce too thick, just slightly thicker.

Boil water in another pot, add the prepared green beans and a little shrimp, and take them out after they are cooked.

When the gravy in the pot is almost collected, add a spoonful of the hot oil from frying the fish before to burst the gravy. As the hot oil is added, the gravy immediately sizzles, and countless bright red foams appear.

almost.

Qi Han estimated the heat, picked up the pot and slowly poured the boiled gorgon juice on the surface of the mandarin fish. At this moment, the squeak of the gorgon juice had not completely disappeared, and when it met the mandarin fish, there was a sound like a squirrel screaming. .

Gorgon sauce is evenly poured on the fish, and the originally golden and blooming fish is immediately covered with a layer of attractive persimmon red, a fresh fragrance mixed with the fish, the strong aroma of starch and the sweet and sour aroma of tomatoes permeate immediately open.

"Gollum..."

It wasn't Gulu who was sitting on the partition licking his hair that made the sound, but Qi Han's stomach.

The moment this tempting aroma broke out completely, he felt that he had become completely hungry, and he wished to taste this delicious squirrel mandarin fish right away.

etc!There is one last step!
Sprinkle the cooked green beans and shrimp evenly over the fish, squirrel mandarin fish, and done!

Qi Han couldn't help but want to have a good time.

(End of this chapter)