Dare to cook

Chapter 224 Crispy Fried Oysters and Stir-fried Seasonal Vegetables

Steamed Pomfret is a simple yet elegant dish.

If you want to make this dish well, you mainly need to look at two points.

First, the pomfret must be fresh enough and the fishy smell must be removed thoroughly; second, the steamed fish juice must be prepared to be delicious enough.

Speaking of steamed fish sauce…

Yao Yu is not in vain at all, Shen Gongpei.

The secret steamed fish juice and secret red oil rewarded to Yao Yu by the system are simply bug-level existences.

No matter what level Yao Yu's culinary skills are at, as long as he uses any one of these two secret recipes, the level of the corresponding dish can be forcibly raised by one level!
That is to say, even Yao Yu's culinary skill value has been raised to lv12 at this time.

As long as Yao Yu uses the secret steamed fish sauce to make steamed pomfret, then he can make lv13 steamed fish dishes!

Of course, this level-ignoring system effect is currently only available to Yao Yu alone.

Although Yao Yu had already taught Yang Rui and Chen Li the secret recipe for steaming fish juice.

Moreover, Yang Rui and Yang Rui were also able to rely on the secret steamed fish sauce to improve the quality of the dishes in the previous competition.But that kind of improvement is far from comparable to that of Yao Yu himself when using it.

At least, Yao Yu has never seen Chen Li and Yang Rui successfully cook dishes higher than their own culinary level after using the secret steamed fish sauce.

Yao Yu believed that the steamed pomfret at level 13 could definitely beat Shen Gongpei's steamed fish dishes.

Now to kill the pomfret, you need to make a few cuts on the surface of the fish body, and the cuts must be deep enough to see the fish bones.

In this way, the pomfret can be fully flavored during the cooking process.

After marinating the pomfret with a flower knife, Yao Yu cut some shredded green onion, ginger, and carrot, and stuffed them into the opening made by the fish.

Next, comes the most important step - preparing the steamed fish sauce.

There are many secret recipes for steaming fish passed down from the Yao family, but after Yao Yu's experiments and comparisons, none of them are as good as the steamed fish recipe given by the system.

Therefore, Yao Yu immediately prepared more than a dozen kinds of seasonings, including onion and ginger water, pepper water, soybeans, light soy sauce, white sugar, salt, and yeast, and began to prepare the steamed fish juice.

Pour the prepared steamed fish juice evenly on the pomfret, then put the pomfret into the steam box and steam for 30-50 minutes on low heat.

After the steaming is complete, take it out and spread some coriander leaves and red peppers for decoration, and finally pour a thin layer of boiling oil, and a steamed pomfret is finished.

Yao Yu has already adjusted the basic taste for pomfret.

The remaining finishing work of plating and pouring oil can be left to Chen Li.

After finishing the steamed pomfret, Yao Yu was still not in a hurry to fry the oysters, but started to deal with a dish that was equally difficult in the Nine Daguis——Fat Cai Dried Oysters.

Fa Cai Oyster Sauce is a dish mainly composed of Fa Cai, mushrooms, pork and dried oysters.

The cooking method is somewhat similar to meat dishes.

The so-called Nostoc is actually a kind of algae.

But it is algae, but it is quite different from algae and seaweed.

This plant only grows widely in deserts, Gobi deserts and barren soils around the world.After domestication of plants by agronomists, it can also be widely cultivated artificially.

Because the appearance of this algae looks similar to human hair.

So it is named hair dish.

Facai is a homonym for fortune. The earliest and easiest way to eat this ingredient is to boil it in boiling water, and then eat it with ginger vinegar.

Although Fa Cai is a northern plant, it is very popular in eastern Guangdong.

Among them, the most classic way of eating in eastern Guangdong is to use hair vegetables with mushrooms and dried oysters to make hair vegetables with dried oysters.

Nostoc oyster sauce, also called "Nostoc oyster sauce" or "Nostoc oyster sauce pot".

The specific method is to fully soak the hair vegetables and oyster sauce (that is, dried oysters) first.

The oysters Yao Yu used at this time had been fully soaked for two hours.

After filtering to remove the silt from the dried oysters, Yao Yu wrapped the nostocchi, dried oysters and pork belly in gauze, put them in a pot and boiled them for half an hour.

After half an hour, take out the gauze and untie it, take out the pork belly and cut it into pieces with a knife.

Then, heat up the oil.

Add lard, minced garlic, ginger, green onions, stir-fry until fragrant, and add cooking wine.

Then add dried tangerine peel, dried oysters, pork belly, nostocs, oyster sauce, soy sauce, and mushrooms and stir fry.

Then add sugar, salt, and pepper to taste.

Finally, pour in a certain proportion of the original soup, cover and simmer for another half an hour.

The original soup mentioned here is the pot of soup that was used to cook dried oysters and pork belly.

After another half an hour, the soup in the pot was basically dried up.

At this time, you can pour out the ingredients in the pot, change the knife slightly, put the plate into the steaming bowl, pour in an appropriate amount of original soup, and put the steaming bowl into the steamer to steam for one hour.

After steaming, the excess soup in the bowl needs to be forced out, and then the entire bowl of vegetables is poured onto a dinner plate.

At the end, the chef has to take some more original soup, boil it, thicken it with starch, sprinkle a proper amount of chicken oil, and then pour the thickened soup on the upside-down fermented oyster.

However, Yao Yu did not intend to hand over the finishing work of Fa Cai Oyster to Chen Li.

Because the amount of water starch and chicken oil is also critical when thickening.

If you use less, the color may not come out.If you use too much chicken fat, it may become greasy.

Yao Yu finally prepared to fry the oysters after processing the fermented oysters and dried oysters.

In the process of making crispy oysters, the heat of battering and frying are very important.

Before frying the oysters, Yao Yu had to take a piece of tender tofu and chop it into puree.

Then mix the mashed tofu with the batter that has been fermented, and then add alkaline water, lard, salt, and pepper and stir.

Stir well until it is fully mixed, and soak again, that is, after small bubbles appear on the surface of the batter, you can wrap the oysters in the batter and fry them in a [-]% hot oil pan.

During the frying process, the oil temperature should be relatively high at the beginning.

Later, as time goes on, the frying heat must be reduced accordingly.

When the color of the oyster flour dough is fried until the surface is light yellow and crispy, you can take it out and place it on a plate, and let it cool slightly before eating.

After Yao Yu fried the oysters, he then completed the remaining cooking steps such as braised squab, braised pork with taro, and panlong eel in black bean sauce.Then quickly prepare two dishes of boiled prawns and stir-fried seasonal vegetables.

The boiled prawns are the least difficult of the nine dishes.

The main process is the four steps of processing prawns - blanching in water - blanching and arranging on a plate - making dipping sauce.

As long as the shrimps are not overcooked and the dipping sauce is made as fresh as possible, there is not much else to say.

As for the seasonal vegetable stir-fry, this dish can easily be confused with the seasonal vegetable stir-fry.

Seasonal vegetables are vegetables that are on the market immediately.After processing several kinds of vegetables, put them together and stir-fry, which is called stir-frying with seasonal vegetables.

But the seasonal vegetable stir-fry is different.

The "za" in seasonal vegetable stir-fry refers to meat dishes with smaller portions such as chicken offal, bacon, and squid.

The essence of this dish is a small stir-fry with meat and vegetables. The method is not rigid, as long as the stir-fry is delicious.

As for the stir-fry with seasonal vegetables, it is all vegetarian.

Although, in other regions and other occasions, it is not a big deal to confuse the two dishes.

But if this dish is made wrong when making the banquet of Jiu Dagui, it will make the colleagues laugh out loud.

Moreover, if you make a mistake in this dish during the competition, the consequences will be more serious, and the referee will directly judge the loser.

(End of this chapter)