I have a restaurant in Dong Ying

Chapter 898 Light Rich and Complex Simplicity

Stir-fried sauce is an essential step in every cuisine.

Whether it is Sichuan cuisine, Northeast cuisine, Cantonese cuisine, or even Hunan cuisine, or even Western cuisine, this step is also essential.

Because only after frying, the taste in many sauces will change, sublimate, or even appear.

It also makes fried sauce an indispensable cooking method in various cooking systems.

When Zhao Fuyu wanted to cook this stewed sea fish in sauce, it was naturally impossible to get away from this step, even the first step was to fry the sauce.

Of course his stir fry sauce is different!
He first controlled the two pots, and heated the oil, ginger slices, and the roots of the garlic leaves at the same time.

On the one side, after frying until fragrant, turn to low heat directly, put in a spoonful of soybean paste, and then start stirring continuously, so that the soybean paste is in contact with the oil and the fire. The strong aroma of soybean paste will soon disappear. spread out.

However, this sauce fragrance was quickly suppressed by another flavor.

It also belongs to the aroma of sauce fragrance.

The aroma of soy sauce hot pot!
In another pot, put ginger slices and garlic leaves, and then add all the minced sauerkraut. After the aroma of various ingredients is produced by frying continuously on high heat, the next step is a tablespoon of soy sauce. Pour over the sides of the pan.

In an instant, the flame was steaming, and at the same time a large spoonful of water was put in, the taste of soy sauce was sublimated in the flame, and when it was about to burn, it was suppressed by the temperature of the water.

Only the strong smell of soy pot remained, lingering in the nasal cavity all the time, which shocked everyone.

This wonderful taste is simply unforgettable.

The strong salty aroma, accompanied by the taste of spices, and the slight smell of sauerkraut, even the soybean paste that is also being fried next to it is also suppressed.

It is difficult to show all your charm.

The soybean paste that is being boiled on a low fire also changes continuously in the oil with the passage of time and temperature.

The aroma of the sauce continued to spread, as if an appetizing smell began to quietly appear in everyone's nasal cavity.

That kind of strange fragrance made everyone subconsciously think of rice.

Because it seems that only with rice can it be a perfect match with this aroma!

It can be said that when a dish is just cooked, it has reached this level, which already shows its success.

At this time, the real key is that after the soy sauce is boiled, it is directly added to the water, and when all the objects in the boiling wok start to boil, the sea fish that has been washed by hot water can be placed neatly directly into the boiling pan. Go in the soy sauce juice.

The seasoning is also very simple, use soy sauce to control the saltiness, and then add some pepper at the end.

However, the time point needs to be specially controlled, and because it is a sauce-yaki type, if the addition of sauce is missing, it will be difficult to release the deliciousness of the fish.

Soy sauce seasoning alone is not enough, so in addition to extracting aroma, soy sauce also needs to control the saltiness to a certain extent.

Purely relying on the saltiness of the sauce to adjust the taste of the ingredients and dishes naturally requires a finer ratio.

Zhao Fuyu used a spoon to taste the taste of the soup in the pot before closing the lid and putting the fried soybean paste into it in no hurry.

At this time, the taste of the soy sauce water has about five points of base flavor. This kind of saltiness is enough to allow some of the deliciousness of the fish to permeate, so it must be boiled for a while.

Wait until the umami of the fish is fully released into the juice, and then put in the soybean paste. The soy sauce, the umami of the fish, and the soybean paste can be perfectly integrated.

This is also the effect Zhao Fuyu wants to achieve.

It doesn't mean that all the ingredients in soy sauce have the taste of the sauce, but the taste of the ingredients and the taste of the sauce are harmonious and unified.

There can be no priority, but each taste must be able to exist in the mouth, with their posture!
Cover the lid on medium heat, and continue to stew the fresh and tender fish meat inside. You must know that because the fish meat of sea fish is relatively tender and smooth, you must control the heat and the length of time when cooking.

After about 2 minutes, the lid can be opened.

Pour the fried soybean paste on top, then turn the pot slightly, simply turn the sea fish over with a big spoon, keep the fish body intact, and let the other side more contact with the temperature of the bottom of the pot.

Only in this way can the maturity of the fish be guaranteed to be complete and consistent.

By the way, the taste of soybean paste can be more infiltrated into the fish.

However, it must be admitted that the choice of fish is also very important. Different types of fish release the same delicious details at this time but completely different deliciousness.

When blending, the delicious taste also presents a complex and extremely pure sense.

Zhao Fuyu had already thought of this when making the mix. The infiltration of soybean paste will also strengthen the umami molecules in the fish.

With the addition of sauerkraut powder, the slightly sour taste has raised the deliciousness to a higher level!
Of course, the taste of the sauce is the most important thing. Whether it is the salty taste of soy sauce or soybean paste, after the fusion of fish broth, the improvement of the level is only the first step.

More importantly, after a long time of cooking, the unique flavor contained in the two has also been completely released.

After turning over the fish in the pot, cover the lid with a medium heat and cook for about 3 minutes. After that, it can almost be seen that the soup in the pot has shown a relatively viscous state.

On the one hand, the addition of soybean paste makes the soup thick with starchy substances.

In addition, the ingredients of sea fish are rich in gelatin, and the gelatin in the fish skin is also released into the soup after being fired.

The soup, which was a little bland at first, has now become the best partner of rice.

Of course, this is not enough. Add the red pepper and the remaining garlic leaves, and put them on the surface without stirring. While heating with steaming water vapor, the aroma of the two ingredients is also forced out.

Turn up the heat a bit, and when the soup is quite thick, turn off the heat directly, then cover and let it simmer for 30 seconds.

Let the garlic leaves and peppers mature completely, then you can take out the plate directly, transfer the whole sea fish to the plate, and finally garnish with a layer of golden fried shallots.

Such a simple but mouth-watering aroma of 'Sauce Roasted Sea Fish' has been completed!

That is, the moment when the golden shallots are sprinkled into it.

The rich aroma is almost condensed into essence, and a golden light with a faint glow shoots into the sky.

Impressively, the floating images of countless celestial maidens and fairies were also drawn out.

Even faintly, there was a strange but amazing fairy music sounding in my ears.
(End of this chapter)