Daddy's Gourmet Store

Chapter 147 I will send it to you immediately in the middle of the night!
Xu Hao and the others finished eating the fruit and returned to the kitchen.

Ready to keep packing.

As soon as they entered the kitchen, they found that there was an extra machine on the table on the right, a machine they had never seen before.

Come over and have a look...

Seems like, like a blender?

But the buttons on the machine are very simple and clear, and there are only two buttons, on and off.

Huang Tao said casually: "This is a fully automatic mixer. I bought it together with the fully automatic roasting machine last time. I didn't need it at the time, so I just put it in the innermost part of the cabinet. I plan to make fish balls for sale tomorrow. Well! I just remembered that there is such a fully automatic blender, and I will put the fish in it and blend it directly, and everyone will save a lot of effort."

Because everyone accepted the existence of a fully automatic roasting machine, no one doubted Huang Tao's words at all.

"Hey, okay, but boss, usually use a blender to puree the fish. Although the fish paste produced will be more delicate than the scraped one, in terms of taste, it will always not be as delicious as the traditional method."

After Lin Zifeng listened to it, he expressed his little worries. Of course, he still has great confidence in the boss, and believes that the boss will not be troubled by such small problems.

"This is the magic of this fully automatic blender. Just put the fish in, it will automatically run, and it can make the fish paste reach the best taste."

After Huang Tao led it out, he studied the fully automatic blender a little bit.

In short.

Fully automatic machines are amazing.

For example, the previous fully automatic roasting machine can automatically identify food and adjust the appropriate heat and time.

Up to now, Xu Hao and the others have always lamented how amazing it is.

But they didn't think much about it, they just thought that these high-tech machines were set up in advance.

The fully automatic blender is similar, and it can blend it into the best taste according to the ingredients put in.

Moreover, it looks small in size and actually has a large capacity, so it can fish a lot of fish at one time!

This saves him a lot of time in processing ingredients!
"The owner of the fish stall will bring the fish over in a while, and then we will make the simplest white fish balls..."

His voice has not yet fallen!

The shout of the fish stall owner sounded outside the door: "Boss Huang, Boss Huang, I brought you the sea bass you asked for..."

Yo!
Say Cao Cao, Cao Cao is here!

"Alright, I'll be right over..."

He responded, and when he was about to go out to get it, the owner of the fish stall thoughtfully brought it in.

"Thank you! It's late at night, and I asked you to come over specially..."

"It's okay, anyway, I haven't closed the stall yet, even if the stall is closed, as long as Boss Ni Huang wants goods, even in the middle of the night, I will send them to you right away..."

The owner of the fish stall, who is well versed in business operations, naturally wants to hug Huang Tao's big golden leg tightly.

Think what Huang Tao thinks, be anxious about what Huang Tao wants!
Huang Tao: "..."

"Then Boss Huang, you are busy first, I will go back, and I will deliver other goods tomorrow morning..." The fish stall owner bowed his hands cheerfully.

"Okay, go slowly!"

After seeing off the owner of the fish stall, Huang Tao and the others started to get busy in the kitchen.

Ding Suqin and Xiaoji started to scrape the scales of the perch together, disemboweled the perch, hollowed out the internal organs, cleaned all the dirty gills and fish teeth.

Yan Ming and Lin Yuhan, the young couple, are responsible for cleaning the perch they have prepared, inside and out.

Huang Tao took Xu Hao and Lin Zifeng to deal with the sea bass they cleaned together.

They all know that the so-called good fish balls are delicious in the mouth, without a trace of scum or gum.

and so!
The fish skin and bones must be removed.

Huang Tao turned the fish upside down, raised his kitchen knife and chopped off the head and tail.

Hold down the middle.

The blade slid down the fishbone.

A section of thorny flesh and blood was instantly separated with lightning speed.

Twist the soft meat of the lower section.

Lift the knife down.

Press down on the skin of the fish.

Gently lift.

With a raised hand, a piece of clean fish was thrown into the basin...

With their cooperation, the fish was all sliced ​​in a short while.

Huang Tao smiled and said, "Haozi, put the sliced ​​fish in running water and soak for more than 15 minutes."

This action can more effectively remove the residual blood in the fish, making the fish whiter and more transparent.

When soaking fish.

It is also necessary to keep the faucet open to let the water in the basin form running water.

It is more conducive to the residual blood in the fish to be washed out.

"Okay, boss."

After Xu Hao understood, he followed his instructions and obediently followed suit.

"Zifeng, cut these shallots and ginger into shreds..." He brought a proper amount of shallots and ginger and asked Lin Zifeng to cut them into shreds.

"Dodoldol..."

Lin Zifeng picked up the kitchen knife and quickly shredded the onion and ginger on the chopping board.

Huang Tao soaked the shredded green onion and ginger in cold boiled water.

The result of this is the scallion and ginger water that will be used when fishing for minced fish later.

Onion and ginger water needs to be prepared more.

When you will be fishing for minced fish, you need to add water several times.

The minced fish produced in this way will be delicate, smooth and elastic.

In addition to preparing onion ginger water!
Also need to prepare some starch water.

This is done to make the minced fish thicker and easier to form.

He walked to Xu Hao's side and looked at the effect of soaking the fish in water.

"Well, it's ok! No need to soak anymore."

He put the fish handed over by Xu Hao into the fully automatic blender piece by piece, closed the lid and pressed the "Start" button.

The blades of the machine rotate rapidly under the drive of electricity. What is rare is that the sound is very small or almost non-existent.

The fish flesh turned into white fish paste almost instantly.

"Di!"

With the sound of this beep, the fully automatic mixer stopped running.

The snow-white fish paste was poured into the big basin by him.

The next step is the most skill-testing whipping!

Whipping minced fish is the most critical step in making fish balls. Whether the balls are springy, soft, and chewy depends on whether this step is in place.

He poured an appropriate amount of soaked green onion and ginger water into the basin, and began to stir clockwise in the basin with his hands, so that the minced fish could fully absorb the onion and ginger water.

Onion and ginger water has the effect of removing fishy smell and increasing aroma!
Used in minced fish, it can make the fish balls delicious without fishy smell, and it also makes the minced fish thoroughly whipped.

In this way, the taste of eating will be more tender and elastic.

When the minced fish became thick again, he added some green onion and ginger water to it.

After adding water three times in a row.

The originally viscous minced fish seemed to be diluted now. The slightly viscous minced fish was lifted high and fell down again. The meat collided with each other and made a squeaking sound, and the white juice splashed...

The minced fish is ready!
He added a spoonful of salt and a small amount of rice wine to the basin, which not only gave the fish balls a base flavor, but also made the fish balls taste more robust.

Then he poured a few egg whites into it.

Adding egg white can ensure the color of the fish balls, and make the fish balls smoother, more delicate, white as snow, easy to float and elastic.

After the egg whites were evenly stirred, he poured in the starch water he had prepared before.

Continue to stir.

The next step is to squeeze the fish balls.

Boil a pot of water in a pot, no need to boil.

Just sixty or seventy degrees!

Hot water can make the fish balls shape quickly, but if boiled, the fish balls are easily boiled by the boiling water.

If the starch content in the fish balls is high, it can also be cooked in cold water.

However, it is best to cook with hot water.

In this way, the foam on the surface of the fish balls will be washed away by the hot water, so that the taste of the fish balls will be better.

If it is cold water, the foam will always adhere to the surface of the fish balls and it is not easy to remove.

Wait for the water to heat up.

With his left hand sinking into the basin, he grabbed a ball of prepared minced fish, left a small hole in the tiger's mouth, and squeezed it lightly.

A cute little ball popped out.

With the spoon in the right hand, pick it up lightly.

The white and fat fish balls fell into the hot water on the stove.

The fish balls made in this way are solid fish balls, also known as white fish balls.

It is also possible to add some shrimp roe, crab roe and other meat, but the texture and taste will be quite different.

These and stuffed fish balls will be discussed later, now Huang Tao mainly uses white fish balls.

After all, those cost more and take more time, so they are not suitable for food festivals.

Gradually, his movements became faster.

The left and right hands are very casual, the left hand scoops lightly, squeezes effortlessly, and the spoon in the right hand turns lightly, and a fish ball falls steadily into the pot, one after another...

The speed is as fast as putting the finished fish balls directly into the hot pot.

When the fish balls are ready, it’s time to cook the fish balls!

What is the final texture and taste of the fish balls?
It's all about cooking techniques and techniques.

and so!
This step is especially critical.

He turned the heat up, not to the max.

It is to let the water in the pot slowly heat up.

In this way, the fish balls can slowly adapt to the water temperature in the pot without being boiled or broken all of a sudden.

During the cooking process, you have to keep using a spoon to beat off the foam in the pot, so that the water in the pot is kept clear and clean.

This makes the cooked fish balls smoother and more delicate.

On the contrary, those foams will make the surface of the fish balls uneven.

That is to say, it affects the hue, but also affects the appearance.

When the water in the pot is heated to [-] degrees, the fish balls are rolling in the hot pot, and the froth gradually increases.

This shows that all the magazines in the fish balls have been cooked out.

It also shows that the fish balls are almost cooked through.

When the fish balls were about to boil in the pot, Huang Tao turned down the heat to prevent the water in the pot from completely boiling.

Cook for another 6 minutes, when there is no foam, the fish balls are completely cooked.

It can be cooked!

He took a large colander, took out the fish balls from the pot one by one, and put them into a basin of cold water that Xu Hao had prepared in advance.

The scalding fish balls entered the cold water in an instant, the slack skin and flesh retracted instantly, the high temperature dropped rapidly, and there was a slight white steam in the cold water basin...

(End of this chapter)