Agriculture Idol

Chapter 164
The work of Professor Yang and his students is basically completed, and it is time to go back to school and use the various data collected this time to start writing a thesis.

Since Li Chengxin planned to go to Lanhai City to continue his career as an artist, it was time for the students to leave. They were embarrassed to have occupied the yard of Li Chengxin's house for so long—even though Li Chengxin's parents and the villagers were very enthusiastic.

In any case, a big meal separately will not be missing.

Li Chengxin bought some deep-sea fish from Zhou Hao's resort. Usually, the fish that the students can catch by paddling their own sampans and the ones raised by the villagers are all offshore fish, and the deep-sea fish can only be bought in the town.But since the opening of Zhou Hao's resort, some fishermen will also unload their cargo at the nearby resort. After all, the resort has a lot of fish demand, and sometimes they can offer higher prices than the restaurants in the town.

At the end of October, the closed fishing season has passed, and all kinds of plump fish are pouring into the market continuously.In order to entertain Professor Yang and the students, Li Chengxin also specially selected less common fish for this meal.

So, when Li Chengxin and Zhou Hao brought the fish from the resort, the students watched with joy.

A huge one-meter-long anglerfish, a large bucket of smallfin matchmaker, a large pile of scallops, sea squirts, and chestnut crabs.

In the semi-open-air kitchen, everything is laid out in a row, wood is stuffed under the stove and lit, and Li Chengxin, who has absorbed the experience of cooking ingredients from all over the world, is about to start showing his skills!

The first thing to deal with is the scallop. Li Chengxin skillfully inserted a knife into the gap of the scallop, and with a light stroke, the shell pillar connecting the two shells, that is, the closing muscle, was cut off from the edge. In this way, the shell opened up.

Then lightly gouged out the other end of the shell with a knife in his hand, and the whole piece of shell meat was removed.

Fresh shellfish is bright in color and full of elasticity.

Li Chengxin carefully removes the midgut glands in shellfish with a knife. The midgut glands of shellfish are a kind of internal organs and the source of bitterness when eaten.

This first dish is fried shellfish.

In many places, only the scallops are fried when frying the scallops, while the remaining skirts can be dried and then salted or fried separately to make side dishes with wine.This is because the skirt is perishable, so in most cases it will be kept separately from the shell.

But this time Li Chengxin bought fresh scallops, the skirts were also very fresh, and the processed scallops were even trying to stretch and close the shells, so he decided to deep-fry the whole scallops together.

The frying method is very simple, just wrap it in a layer of flour, a layer of egg liquid, and then a layer of bread crumbs.

It is still the same sentence: high-end ingredients only need simple cooking.

Before the fried shellfish came out of the pan, Li Chengxin poured a lot of sesame oil into the pan, and suddenly, a strong fragrance rose from the pan.

This is what Li Chengxin learned from Michelin chefs.

[Crying!want to eat! 】

[I don’t know what is fried, but I really want to eat it! 】

The deep-fried scallop meat is a large round ball, which makes people drool when looking at it. Naturally, this kind of food that needs to be eaten while it is hot is finished as soon as it comes out of the pan.

Because Li Chengxin moved too fast, after Zhou Hao set up the camera, the fried shellfish was already out of the pan, so netizens entered the live broadcast room, and what they saw were golden shellfish balls.Although I don't know what is wrapped in the dough, my mouth is already drooling.

After Li Chengxin finished introducing the fried shellfish, the food that was introduced had disappeared.

I removed the oil pan. When I was frying the shellfish, the water inside the stove was also hot. I just poured it into the water pan. Then I put a large steamer on the water pan and neatly put the spiny crabs with their crab legs tied with straw. Put it in.

The chestnut crab looks a bit like a hairy crab, but has a flatter shell than a hairy crab. It is named for its shape like a chestnut.This is also a fresh and good food that doesn't need any treatment, just steam it.

The crab was bubbling and staring in despair as the steamer was covered.On top of the crabs, put a layer of sea squirts.

While steaming the chestnut crab and sea squirt, Li Chengxin began to process the small fin matchmaker. First, he cut off the whole fish head, then cut the body, cleaned the internal organs, removed the bones and cut into pieces.

There is no need to remove the gills from the fish head, just grill it directly on the charcoal stove. The meatless fish head is perfect for making soup stock.From this hard fish head and bones, the rich flavor of seafood can be extracted.

The rest of the processed fish is also slightly charred on the grill.

Once the fish head turns from bright red to brown, the grilling is complete.Li Chengxin put the roasted fish head into a small pot, then added a large amount of kelp and stewed the soup together. When the fish head soup took on the thick color of the stock, filtered the soup with gauze, and the stock was ready.

Use the shells that have been dug out of the shells as containers and place them on the charcoal stove, carefully pour the broth into the shells, and then add the previously grilled smallfin matchmaker fish.

Wait for the broth to boil in the shells, then add chopped green onions and a teaspoon of egg liquid.When the egg liquid is about to solidify and half-cooked, remove the shells from the charcoal fire, and let the remaining temperature of the soup solidify the egg liquid.

Such a grilled dish that condenses the umami flavor of fish and shells is also completed, and the grilled dish can also incorporate the umami flavor of shells.

At this time, the crabs and sea squirts were also out of the pot, and everyone was not polite, so they shared these and ate them together, and waited for the last main course - anglerfish.

When the anglerfish was lifted from the baby bowl beside it, the live broadcast room was boiling.

【Mom!How terrible!What is this! 】

[This fish is so disgusting! 】

[This is fish?Are they really not aliens? 】

The anglerfish was bulging when it was in the deep sea. After it came out of the water, it became flat because it could not support its body. And due to air pressure problems, its eyes popped out. The "lantern" on its forehead was originally just a The glands burst into a layer of skin when stretched by the air pressure.

The finally collapsed anglerfish took the shape of a water drop when it lifted its tail, and the entire curved surface at the bottom of the "water drop" was the big mouth of the anglerfish, with two rows of sharp teeth faintly visible.

No wonder the netizens felt terrible, even the students present couldn't stand it.

"Is this thing really edible?"

Li Chengxin nodded: "It's delicious. Although deep-sea fish look quite random, they are generally delicious."

An anglerfish over one meter long is definitely rare, but it's not uncommon for a fisherman like Li Chengxin to see it.

Anglerfish have only big bones and no bones, so they are very easy to handle.After skillfully handling the anglerfish, cutting off the fish head and peeling off the rough skin, Li Chengxin cut the fish into pieces, marinated it with minced garlic and rice wine, then wrapped it with a thin layer of starch and put it in the oil pan.The fish was rolled in the high-temperature oil pan. After a while, the originally large piece of fish shrunk into a small ball. The outer layer was golden, and the fish inside was white and moist.

After it comes out of the pan, sprinkle a layer of salt and pepper while the oil is still shining, and a dish of salt and pepper anglerfish is completed.

The meat of anglerfish is similar to chicken, so the next dish is three cups of anglerfish.

Put some fish pieces that have not been marinated directly into the oil pan, and put them into the frying pan for dry frying after they are out of the pan.Add oyster sauce and sugar to enhance the taste, stir-fry and add a lot of shredded ginger and basil leaves (basil), a cup of sesame oil, a cup of rice wine, and a cup of soy sauce.

Stir-frying in a hot pot requires quick action to lock in the gravy and stir-fry to produce just the right salty aroma, and it will be out of the pan quickly.

Pour all the remaining fish meat into the boiling water pot, wait for the froth to be removed, then add shredded ginger and rice wine.

Arrange a row of soup bowls. Put chopped green onion and salt into the bowl. Pour the fish soup into the bowl. Use the heat of the fish soup to blanch the chopped green onion to bring out the salty taste of the salt.

At this time, no one questioned whether the angler fish was edible. The first dish of salt and pepper angler fish had already been taken away. There was not much left in the three cups of angler fish. One bowl of fish soup per person was also the best way to digest food. thing.

One fish eats three, and it can feed more than a dozen people present. This anglerfish should feel honored.

　"Attack on Taiwan" is a gourmet program that teaches you how to cook fish. All kinds of sea fish always make my mouth water.

　　
　
(End of this chapter)