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Chapter 1111 Three things go into the pot together (subscription required)
But of course, although rice wine can replace cooking wine, and it has a higher concentration, it is not a problem to substitute it when cooking, but if you just use rice wine instead of cooking wine... then the gain outweighs the loss.

After all, the price of rice wine is much more expensive than cooking wine.

And for the cooking wine that has been adjusted twice, the taste of cooking is better than that of rice wine. After all, not all dishes are suitable for adding such a strong seasoning as rice wine.

This will definitely affect the taste of the dish itself.

The same is true for white wine, which contains a higher concentration of ethanol. If the dishes are made with white wine, it will not only destroy the taste of the dishes, but also cause the meat to deteriorate.

However, although rice wine is not the best choice for cooking, it is delicious in winter.

Drinking a glass of rice wine while it is hot in winter can promote blood circulation and warm the body quickly.

Moreover, rice wine also has the effects of nourishing blood and beautifying skin, promoting blood circulation and dispelling cold, dredging meridians and activating collaterals, and can also be used as a medicine primer.

If there is a bruise, you can also use rice wine to rub gently, and the effect of removing blood stasis is first-class.

Therefore, even though there are not many people who drink rice wine, the price has always been high because of these strange uses of rice wine.

After pouring in the rice wine, Li Yuan spread the sauce evenly on the surface of the fish with his hands. It took a while for the marinated fish to enter the pot. Taking advantage of this time, Li Yuan fished out the vermicelli soaked earlier .

The most indispensable side dishes for stewed fish in an iron pot are cabbage, and the other is vermicelli, which is available in every household in Northeast China.

The vermicelli stewed in an iron pot is finger-wide potato flour. This kind of vermicelli is cooked, chewy, chewy, and has a stronger taste than ordinary vermicelli.

However, this kind of vermicelli has a disadvantage, that is, it is very soupy, so it must be soaked in water for half an hour before cooking, and it will be just right when it is full of water.

Moreover, even if this kind of vermicelli is stewed for a long time, the taste is stronger than ordinary vermicelli. Therefore, the elderly generally do not like to eat this kind of vermicelli, but some young people with good teeth like it.

Just like the potato flour that Li Yuan washed at this time, the quality is quite good.

Although Li Yuan and Hu Kai had been out for more than an hour, the potato flour soaked in water was still very strong. Although the water was a little muddy, it didn't melt at all.

Such noodles are naturally excellent.

Wash the vermicelli several times and put it in an empty basin aside for later use. These vermicelli will not be put until the end.

Clean the fresh Chinese cabbage, change the knife from the middle, and put it in the basin for later use.It should be noted that the leaves of these Chinese cabbage cannot be cut too small, otherwise the cabbage will be too small after being cooked in the pot, and the taste will be bad.

Because there were a lot of fish caught today, Li Yuan said that he put a whole large cabbage in the basin.

After all, the cabbage in this stewed fish in an iron pot tastes amazing. If it is stewed well, this side dish is more delicious than the fish!

At least Li Yuan eats more side dishes than meat every time, not to mention that there are five big men with such a small amount of vegetables...

I'm afraid only those with quick hands can eat it!

After the vegetables were processed and the ingredients were ready, Li Yuan lit the firewood picked up by the previous people. On the other side, a few people were playing around at the moment.

The temperature in the pot gradually increased, and it was finally time for the fish to go into the pot.

Cut two slices of ginger and put them in the pot to prevent sticking to the pot, then wet the bottom of the pot with hot oil.

The temperature in the pot is [-]% hot, slide the marinated fish into the pot.

Cooking fish is a technical job.

One of the standards for good or bad cooking is to look at the taste, and the other is to look at the integrity of the fish.

A well-cooked fish can only be done if the flesh and skin of the fish are intact. This kind of fish is not only beautiful, but also tastes better.

Of course, for the taste of fish, it is really a technical job to keep the integrity of the fish after it is cooked.

Obviously, Li Yuan's mastery of this technology is quite good.

Li Yuan was quite confident in his skills, so when he put the fish into the pot, he didn't put them into the pot one by one, but directly slid the three fish into the pot together.

Fortunately, the capacity of this iron pot is large enough. If it is replaced by a normal iron pot... just like to perform this operation, it may not be enough.

Because the fish had a lot of cooking wine and water stains on it, as soon as it got out of the pot, there was a sound of oil splashing, and a huge mist was born in the pot at the same time.

Li Yuan was holding a spatula at the side, and he looked unhurried. He let the oil splash in the pot, but he didn't even move it, obviously he had experienced many battles.

After a while, until there was no sound in the oil pan, Li Yuan took the shovel and quickly turned the fish over.

then……

Then there was the sound of crackling oil splashing again.

Li Yuan used a small fire to fry fish, so it took a long time, but Li Yuan's fish frying technique is quite good, even if three fish are fried together, all are still very complete, even the fish skin None broke.

Of course, in the face of everyone's praise, Li Yuan also said very modestly...it's a good thing.

At this time, the fish in the pot has been fried on both sides.

Although it is said that three fish were put into the pot together, but at this moment, the appearance of these fish is still very complete.

Inside the pot, the aroma of the fish has slowly overflowed, and the few people who had been eyeing it for a long time smelled it, and they were all greedy.

Erdan: "Wow, it smells so good!"

Liang Long: "Well, this taste is really delicious. I haven't seen such an authentic iron pot stew for a long time. Xiaoyuan, how long will it take you to eat this?"

On the side, Hu Kai and the others had already come over, greedily smelling the smell wafting from the pot, and couldn't help swallowing.

Li Yuan smiled and said, "Can you guys be a little more reserved? This is just the beginning, and if you want to eat fish, it will be in half an hour!"

Hu Kai pouted.

"Reserved? Can restrained eat fish?"

Erdan on the side agreed.

"That is, if you can't eat fish, what's the use of being a bird?"

Half an hour, in the dishes made in an iron pot, the time is actually very short.

For example, the difference between making this kind of iron pot stewed fish and other iron pot stews is that the stewing time does not need to be so long.

Like the iron pot stews that are often made in the Northeast, big goose stewed with sauerkraut, chicken stewed with mushrooms, and duck meat with vermicelli.

These chickens, ducks, and geese generally take a long time to cook stews in iron pots, and some even take a whole morning to cook. The reason why the cooking time is so long is that the meat itself is not easy to cook. The longer the stewing time, The stronger the taste.

(End of this chapter)