Gourmet conquest starts from the entertainment industry

"What dry goods cost so much money?" Wang Zhengyu was dumbfounded by the question.

"Eight treasures. Abalone, sea cucumber, shark's fin, bird's nest, skirt, scallops, and others. I won't buy them. They are too expensive. These are enough." Zhou Mochen thought for a while and said.

"You really know how to eat. Got it, I promise to get it all for you. This is the seaside, and things are easy to find. I also want to see what big dishes you make tomorrow." Wang Zhengyu said with a smile.

"Don't worry, Director Wang, you're indispensable, I'm sure you'll be satisfied." Zhou Mochen replied with a smile. One of the most extravagant dishes in Chinese cuisine. Isn't it a waste of fame.

Zhou Mochen picked two of the largest yellow croakers, one weighing 5 catties and the other weighing 3.5 catties. Start dealing with deboning.

Scrape the scales with a knife and remove the bones from the whole fish. Here is the most test of the master’s experience. Use chopsticks to poke in through the mouth of the fish and break all its fibers. The more you poke towards the tail, the thinner the skin will be. It’s easy to poke leaks, so the chef needs to be bold and careful. Poke to the furthest tail root, where you feel the knuckles, pinch it, and take out the fishbone.

Whether the bone removal is successful or not, and whether the main experiment will leak, Zhou Mochen has absolute confidence in the bone removal, then takes two green onions, rubs the salt on them, props up the fish maw, marinates overnight, and tastes it.

The two fish are treated in the same way, and they are kept properly after treatment. We can officially cook at noon tomorrow.

For dinner, Zhou Mochen is going to make a whole fish feast. There are only a few people, so one of each of several kinds of fish is enough to eat. After learning how to cook seafood and sea fish for so long, it is the first time to try it. He is also very happy to have something new.

After looking at the dishes to be prepared, I started to deal with the fish. Needless to say, steamed grouper is the first choice. Hairtail is also simple, whether it is vinegary or fried, there are many hairtails anyway, so try every kind, and save some for the program team anyway.

Zhou Mochen thought about how to make golden pomfret for a long time, and chose a method of crispy bones. In addition to the processed ones, there are two large yellow croakers left, which are perfect for making sauces. Eels, pan-fried, and red wine are all available.

All the ingredients are enough, and the cooking time is not long, so Zhou Mochen let go to do it

After a while, Wang Zhengyu brought all the ingredients. Zhou Mochen also brought a lot of dry goods. First, soak all the dry goods, and then simmer slowly with broth after eating.

I glanced at the ingredients brought by the program group, such as chicken, pork, beef, mutton, vegetables, etc., I'm really welcome. He also became addicted to the noodles made by Zhou Mochen in the morning. Want to have a big meal tonight.

In an instant, the belly draft was ready.

"Anyone here to help wash the vegetables?" Zhou Mochen saw so many vegetables. Just shouted.

"Brother Chen, I'll help you!" Zhao Jinmai hurriedly dropped her sea fish and ran over.

"And me and my brother!" Zhang Zifeng pulled Peng Yuchang and came to help.

"Let me help you with the meat." Xiaochu Huang also came to the kitchen on his own initiative.

After Zhou Mochen divided the work among several people, they each performed their duties.

The dishes of the program group are not so delicate, so Zhou Mochen cooks them in a rough way, most of which are stewed. The chicken was also selected by Zhou Mochen as a white-cut chicken.

The sky was slowly getting dark, and the stewed dishes were slowly simmering on the small stove.

At this time, Zhou Mochen also started to deal with seafood. Both hairtail and pomfret need to be fried first, so they are made together. Take out the hairtail and pomfret that have been marinated in the afternoon.

Turn on the fire and pour oil into the pan. After the oil temperature rises, deep-fry the marinated octopus until golden brown on both sides. Then remove and drain the oil and set aside for later use.

Pomfret first fillets the fish. First cut off the head of the fish and keep it for later use, then cut the fish to the bone along the midline from the head to the tail, and slice the fish along the midline to both sides. After slicing one side, flip the fish over and slice the other side. Keep the fish bones for use.

Cut the fish fillet into 3 cm long pieces, and cut the fish bone into 3 equal parts along the horizontal direction. Fish fillets marinated with egg white

Ignite a hot pan and pour oil. After the oil temperature rises to a certain extent, put in the fish fillets and fry for two to three minutes. During the frying process, use chopsticks to gently spread the fish fillets until the color turns white. Then use a slotted spoon to remove the fish fillets from the pan to drain the oil.

Then combine the flour, cornstarch, baking powder, salt and water in a bowl. Add the oil and mix well to form a batter. Roll the fish head and fish bones in the batter, put them in the oil pan and fry for four to five minutes until crispy. Put the fried fish bones on the plate and put them in the shape of fish.

Refill the oil and light the fire. Add sliced ​​ginger and garlic, stir-fry until fragrant. Then add mushrooms, celery stalks, red pepper, fish sauce and sugar, stir fry, add fish fillets, and drizzle with rice wine.

Mix cornstarch and water in a bowl, pour the waterstarch into the pot, boil, stir, and thicken. Add some white pepper. Then put the finished fish fillets on the crispy fish bones.

Hairtail is similar. Add shredded ginger and garlic slices, stir-fry over medium heat until fragrant. Put the fried hairtail, shredded green onion, vinegar, white sugar, light soy sauce, Shaoxing wine, pepper oil, and stir-fry until the juice thickens. Finally, plate the sauce and fish and drizzle with a little sesame oil.

The simplest ones are crisp fried octopus and pan fried eel. They are all washed and cut, marinated, closed on high heat, and fried slowly on low heat. It is good to fry until golden on both sides. High-end ingredients often only need the simplest cooking to bring out the mellow taste of the ingredients themselves.

The last thing Zhou Mochen cooked was eel with red wine and large yellow croaker with sauce. Compared with the former, the large yellow croaker with sauce is more complicated and delicate.

Red wine burning focuses on red wine. Wash and cut the eel into pieces, then cut the back of the eel inside the belly, but do not cut it into an open piece, which is better for taste and cooking. Add a little red wine, salt, soy sauce onion, ginger and garlic to marinate Cook for half an hour, add a little oil to the pot, and fry the marinated eel pieces on both sides of the pot. After they are all fried, use the bottom oil in the pot to sauté the pepper, green onion, ginger, and garlic until fragrant. Pour in the eel, add sugar, red wine, A little salt, simmer on low heat until the juice is collected.

The sauced large yellow croaker focuses on knife skills and frying. With exquisite skills, the large yellow croaker is deboned to take the meat, and carefully cut into peony blades. Fresh and tender fish exudes the breath of the sea. The fish fillets are wrapped in wheat ear paste carefully prepared with egg whites, and fried under the high temperature of the oil pan to form a golden coat. The fresh and tender fish meat is wrapped in a crispy skin, and the taste can be described as crispy on the outside and tender on the inside.

Finally, the old-fashioned acetic acid sauce made of maltose, date paste, and old vinegar is poured on the fried fish, showing a crystal and moist appearance. The taste is sweet and sour, and it is suitable for all ages.

After the dishes are done, the time to steam the grouper is just right. Put the sauce ingredients in a bowl, stir well, add water to mix in a frying pan, heat up, and pour over the fish. Put oil in the frying pan, heat it up, add shredded ginger and stir-fry, pour it over the fish body, then add chopped green onion,

The preparation of the sauce is also very simple, just mix light soy sauce, fish sauce, sugar, and white pepper.

"Ms. Huang, bring our dishes into the house first. These are all of them. I will serve them from the program group now." Zhou Mochen said directly with a few plates of fish. Zhou Mochen made more fish if he had a lot of fish, and let the program crew try it.

The dishes made for the program group are relatively hungry. Braised beef in brown sauce, Dongpo pork, white-cut chicken, lamb chops with salt and pepper, and some vegetables and sea fish. The portions are quite sufficient.

I took the time to look at the dry goods of soaked hair, and they are almost the same. Zhou Mochen found a casserole, communicated with Zhuzhu, and replaced the stewed broth in the Xingchenzhu into the casserole. Wash several precious dry goods, drain the water, cut into small cubes, put them in a casserole, and simmer slowly over low heat.

Zhou Mochen also heaved a sigh of relief after seeing that everything was dealt with. Fortunately, there are not too many people eating, otherwise it would be really troublesome to deal with it by yourself.

I took the silk-wrapped rabbit out of the refrigerator and processed it a little. Some rabbits and spicy rabbit heads were also assigned to the program group. He returned to the house with the appetizers.

"Xiaochen is waiting for you, good guy, the seafood you cook is really good looking, and the fragrance is attractive." Huang Xiaochu looked at the seafood on the table and said.

"Mr. Huang, this is my first time doing this. I have learned it before, but I have never done it. Let's eat. I'm so hungry." Zhou Mochen said with a smile. He also wanted to taste how these dishes tasted. It won't be too bad if you think about it.

"Yeah, brother Chen, it's delicious." Zhao Jinmai tasted every kind, and the expression on his face became more and more colorful each time.

"Eat more if it tastes good, and go fishing tomorrow if you want to eat it." Zhou Mochen said dotingly.

"Xiao Chen, you are the only one who dares to speak like that, as if the sea was opened by your family." Huang Xiaochu leisurely tasted this rare delicacy.

"Brother! Do you want more rice?" Zhang Zifeng saw that Peng Yuchang had already eaten a bowl with the dish. joked.

"Well! I don't care about it today, the food is so delicious, let's go on a diet to lose weight in the future." Peng Yuchang felt that the sauce and rice of several dishes were the ultimate enjoyment.

"Xiaochen, you cook silk-wrapped rabbit and spicy rabbit meat very well, it suits my taste very well." He Jiong said with a smile.

"Hehe, I forgot that Chili is usually eaten in Mr. He's hometown, and the seafood is a bit bland." Zhou Mochen said suddenly thinking of He Jiong's hometown.

"Come on, first of all, welcome our old friends, Zhou Mochen and Zhao Jinmai, to Mushroom House as guests. Then, thank Xiaochen for his hospitality today. Let's toast together and give him a toast. Done!" Huang Xiaochu raised his hand The wine glass signaled to everyone and said.

"Ms. Huang is very polite. Thanks to the program team for the invitation, and to Director Wang for the fishing rod. And thanks to Mushroom House. Everyone knows that we met Sansui here. Thank you for letting me know another person in my life." Half. Thanks, done!" Zhou Mochen said with emotion. Zhao Jinmai stared at her boyfriend with watery eyes, if there were not someone around her, she would definitely pounce on him again.

"Hehe, this is all fate. These fates all come from Mushroom House. It seems that our Mushroom House also has the potential to grow old in the month." He Jiong said with a smile. He is still very optimistic about these two young people. They have made great achievements in their respective fields, and what is even more rare is that they do not forget their original aspirations.

"I'm the matchmaker!" Zhang Zifeng said aggrievedly.

"Okay, okay! It's all thanks to you!" Zhao Jinmai hurriedly said coaxing her best friend.

There is still a hint of coolness at night by the seaside, and there is a special smell of humidity mixed with salty taste.

Everyone ate happily, and Peng Yuchang couldn't move anymore. There was nothing left on the plate. It is also enough to explain the charm of this meal.

Zhou Mochen is also very fortunate to be here this time. Trying different dishes is a very new thing for him. Overall, it's slightly flawed. I am also thinking about when the Star Pearl will unlock the resources of the ocean.

After eating, Zhou Mochen went to the kitchen to look at the simmering soup, and it would take a while. I found a deck chair and sat in the yard, quietly feeling the coolness brought by the sea breeze.

"Brother Chen." Zhao Jinmai also moved a small stool and sat down next to Zhou Mochen.

"Did you have fun at the age of three?" Zhou Mochen asked with a smile.

"Yeah, fishing is so much fun. Do you want to go tomorrow?" Zhao Jinmai asked expectantly.

"Tomorrow, ask the director if he can borrow a fishing boat and go to a farther place to catch some shellfish." Zhou Mochen thought for a while and said, eating too much fish today. Want to change the taste tomorrow.

"Okay, okay." Zhao Jinmai replied with a smile.