Daddy's Gourmet Store

Chapter 213 Waiting for Your Words

"Zifeng..."

Huang Tao was busy preparing other ingredients, and turned his head to explain: "Go and help Sister Suqin to deal with the little yellow croaker!"

"Hey, okay, boss."

Lin Zifeng, who received the instructions, did not hesitate for a moment, and walked to Ding Suqin's side without hesitation.

Without further ado, he started to help.

Together, they carefully poured all the small golden croakers in the basket into the large stainless steel basin.

After getting it done, the two turned on the processing mode.

Each took a pair of scissors and cut off all the fins on the little yellow croaker.

Use the other side of the scissors to scrape off the few small scales.

Then go to the gills.

Disemboweled and gutted.

Clean.

A series of movements, that is called a clean and neat!
Fortunately, both of them are masters with quick hands and feet, and they can handle the little yellow croaker very quickly.

Wait for the little yellow croaker to handle it in a mess.

Lin Zifeng brought the cleaned small yellow croaker to the cooking table first so that Huang Tao could handle it at any time.

"Haozi, I'll leave this to you."

After Huang Tao handled the other ingredients properly, he took a god-level kitchen knife and removed the head of the small yellow croaker at 45 degrees.

Immediately afterwards, he cut the blade close to the keel of the small yellow croaker, pressed the body of the fish with one hand and pushed the knife to the tail with the other. In the blink of an eye, a fish fillet about ten centimeters long with complete flesh was deboned.

It was so fast that even the sound of the friction of the knife going down was never heard.

then.

He turned the little yellow croaker over again, and picked off the fish meat on the other side again with a "swish".

Serve together on a stainless steel dish to the side.

As for the keel left after shaving off the fish.

He didn't throw it away.

Instead, put it in another stainless steel pan.

After removing the fish completely, Huang Tao then used a slanted knife to remove the belly of the fish.

Each piece can be said to be very uniform and beautiful.

Immediately, he started to dismantle other little yellow croakers...

The movement is like a textbook, smooth, graceful, but full of personal characteristics.

Also still fast.

It's dizzyingly fast.

When Xu Hao saw it, he couldn't help picking up the fish that Huang Tao had sliced, and looked at it.

Arguably.

The flesh of the small yellow croaker is thin, and after it is removed, there will still be fish bones on the flesh, which needs to be further improved.

But no fishbone could be seen with the naked eye.

The fish skin is very complete, and the slices are even and beautiful.

He started again, touching the piece of fish carefully from top to bottom.

Not a single fishbone was touched.

This is enough to show that the boss is very skillful!
He is beyond reach!
"Zifeng, take these fish and rinse them again."

After Huang Tao sliced ​​the fish, he put down the god-level kitchen knife and explained to Lin Zifeng.

Lin Zifeng, who had received the latest instruction, complied swiftly and put it in a large basin for rinsing.

Don't ask him why he is not surprised?

Asking is a habit!

After the fish is rinsed, it needs to be marinated.

Pickling serves two main purposes.

One is to give the fish a base flavor.

Another is to ensure that the fish is smooth and tender.

Huang Tao put some salt on the drained fish to give it a base flavor.

Add sugar and white pepper to remove the fishy smell.

Cooking wine, light soy sauce for freshness.

Then, with his bony hands, he grasped rhythmically.

Let it go gelatinous.

Add a little bit of onion and ginger water, and continue to grab it.

Only by letting the fish eat water can the fish be smooth and tender.

Add cornstarch.

Continue to stir and grasp evenly.

Then add the oil.

Let the fish meat that was sticky due to the addition of raw powder be evenly distributed in the oil.

Stir well again, and the first step of marinating is completed.

Next, start to stir-fry the pickles.

Wait for the empty pot to burn until it smokes.

Huang Tao added a little bit of cold oil to the pot to moisten it.

It also prevents ingredients from sticking to the pan.

Then add the oil.

Because pickles like oil.

Seeing that the oil temperature was almost up, Huang Tao poured the pickles into the pot.

There was a sizzling sound in the pot instantly, which sounded very pleasant.

The pickles spun and danced under Huang Tao's shovel.

It also has a unique fragrance.

After the pickles are thoroughly fried and fragrant, he will take them out and put them aside for later use.

Next, he will remove the fish bones and some dross, make them have a gorgeous transformation, and hang out the delicious soup.

This is also one of the most critical steps.

He poured the sliced ​​fresh fat meat into a hot pan, and there was a "sizzling" sound in the pan, and the oil in the fat meat slowly seeped out.

Thick slices of fatty meat turned into thin golden yellow, floating in the oil pan like little golden fish.

Put the scallions and ginger slices into the pot, and stir them for a little while.

The onion, ginger and oil residue also completed their historical mission, and were taken out of the pot by Huang Tao.

After turning off the heat and letting the oil cool down, he threw all the fish heads and bones into the pan for frying.

Then turn on the fire.

This is because the head and bones of the fish that have just gone down have a lot of water. If the oil temperature is too high, it will explode into a mess.

In this way, the temperature can be lowered.

Moisture rises with oil temperature.

It will naturally volatilize, reducing the possibility of exploding on yourself.

Fry the fish head and bones until golden.

Add cooking wine.

The smell of fish is overflowing.

Then add hot water to the pot to awaken its deliciousness.

soon.

The fish bones and fish heads in the pot are bubbling and dancing in the pot.

He added a little white pepper to the pot.

After rolling, froth appeared on the surface of the fish soup.

Huang Tao used a spoon to carefully remove some foam on the surface of the fish soup.

Reduce heat to medium-low.

Let it simmer slowly for 10 minutes.

At 5 minutes, he added a little lard to make the whole soup turn white quickly.

Add more salt.

If you want the soup to be simple and thick, the salt must be added last.

Because salt has the effect of fragmenting protein.

Then shovel it with a shovel.

This pot of fish soup is ready.

"Zifeng, I will leave the job of filtering to you."

Lin Zifeng, who smelled the fragrance, sniffed his nose, and then quickly filtered out all the fish bones and fish meat in the soup, leaving only a very beautiful white soup.

Huang Tao didn't stay idle either, he set up another pot and poured lard into the hot pot.

When the oil is 3-4% hot, gently push down the marinated yellow croaker slices.

Let it be smooth and cooked to your heart's content.

When the fish meat is completely white and there is no sense of transparency, it also means that the fish meat has slipped.

The tender and smooth feeling is ready to come out.

"It smells so good~"

A thick and fragrant aroma, like a soft silk, floated out of the pot, lingering around the tip of everyone's nose.

Lin Zifeng and the others couldn't help swallowing, and there was a gurgling sound in their stomachs.

"Wait until the noodles are ready, let's taste how the yellow croaker noodles taste!"

Huang Tao picked up the fish with a colander while talking, drained off the excess oil, and put it into a large basin.

Then start boiling the noodles.

After the noodles are cooked, he puts them out in noodle bowls.

Place tender yellow croaker slices one by one on the noodles, and pour in some sautéed pickles.

Finally, pour in the white fish broth.

Sprinkle with a little scallion.

In this way, a bowl of yellow fish noodles is completed.

Huang Tao smiled slightly and invited, "Let's eat!"

"The boss is waiting for your words."

Lin Zifeng smiled happily.

Everyone picked up the soup spoon, scooped up the soup in the noodle bowl, and tasted it.

As soon as the soup enters the mouth.

Immediately taste the rich umami of yellow croaker mixed with the saltiness and sourness of pickles.

And the slightly sour taste, paired with the delicious fish soup, just opened up the taste buds completely.

Take a sip of soup.

The stomach, which was already a little hungry, began to wriggle quickly.

Then, everyone picked up the chopsticks and picked up the noodles.

Suck yo

At this time, there is no such thing as a gentleman or being reserved.

Everyone sucked the noodles in big mouthfuls. They really ate soup and noodles into their mouths.

Because Lin Zifeng ate in a hurry, his mouth was almost full, and his cheeks were bulging.

Seeing this, Huang Tao said with a smile: "Zifeng, eat slowly, no one will grab you, eat the noodles in your mouth, and taste the taste of this fish again."

After Huang Tao's reminder, everyone suddenly remembered that there was still fish in the bowl!
This time.

Everyone stopped sandwiching the noodles and started to pick up the very tender and smooth fish slices in the bowl.

Entrance of fish fillets.

wow~
It is really very, very tender, and at the same time, the delicious taste of the fish is perfectly locked.

After gently biting it open with your teeth, it seems that there is juice flowing out of the fish.

Lin Zifeng couldn't help admiring: "My God, this yellow croaker is too tender."

Ding Suqin nodded: "Well, it's really delicious! It's delicious!"

Xu Hao looked intoxicated: "Indeed, one tongue is not enough at all! It's so tender that words can't replace it, and it's so fresh that words can't replace it! I really doubt that my tongue is not my own at this time..."

Then the three of them went together again...

Suck yo~
Suck yo~
(End of this chapter)