I'm in Food Wars: Starting a Food World

After tasting a plate of Genghis Khan barbecue, and waiting for a while for the next pot, Li Xuan continued to try another dish, Sakaki Ryoko's soy-flavored glutinous fish lips.

There is no way, Genghis Khan barbecue does not want the barbecue we usually eat, put the meat on it after eating, put the meat on it after eating, and don’t rush to eat the vegetables next to it if you don’t want to eat it.

When the mutton is grilled, it has a "communication" with the vegetables. The mutton is not only mutton, but also has the fragrance of vegetables.

You must know that Genghis Khan’s barbecue uses butter, and the taste of vegetables that absorb the butter is also a word!

It retains the taste and sweetness of vegetables, but it also has the aroma of beef. It is not an exaggeration to say that it is vegetarian beef!

And the mutton mixed with vegetables has a special taste. The authentic Genghis Khan barbecue meal, the "Seventeen" is to read one pot and then another pot.

Finished eating here refers to eating all the ingredients on the iron pot, which is called finished!

This soy-flavored glutinous fish lip can be said to be a relatively luxurious dish, because its main ingredient is the fish lip. Although it is a river fish, only the front part of the fish head is used for large fish weighing more than ten kilograms.

Such two dishes of soy-flavored glutinous fish lips, I am afraid that dozens of fish can make it together!

In ancient times, it would definitely only be affordable by dignitaries and nobles, but in modern society, food materials will not be wasted.

It's like a chicken head, chicken neck, chicken wings, chicken legs, chicken breast, chicken feet, chicken and other parts are all clearly divided for you.

You can buy whatever part you want, there will be no waste at all, and there will always be someone who needs every ingredient.

Pick up a piece of jelly-like fish lips, and before you eat it, you can smell the freshness of the fish, as well as the aroma of fermented soybeans and a touch of roses.

Some people hate the aroma and taste of tempeh, and find it very unpleasant, but Li Xuan can be said to be a full-fledged tempeh lover.

I still remember that before crossing, sometimes the money was not enough every month, so he didn’t buy instant noodles, but a can of dace in black bean sauce.

After opening the canned dace with black bean sauce, add water, add some soy sauce and heat it up, and it’s a perfect meal!

With a bowl of white rice, Li Xuan won't feel tired of eating it for two days!

And the breakfast at home when I was a child was a bowl of white porridge with ginger and fermented soybeans!

Mince the ginger and stir-fry it with the fermented soybeans. It will not be a problem if you keep it for a few days. You can drink two bowls of porridge every day with just a little bit.

The salty aroma of tempeh and the spiciness of minced ginger are definitely a magic weapon for dinner!

Suck the fish lip into your mouth, the first thing you feel is the softness of the outermost layer, and then a little fish lip melts in your mouth!

Soft and waxy with a floral scent of roses.

Not only that, but also the fragrance and freshness given by the golden hook and scallops, so that the fish in this lake also have the taste of the sea.

There are also aromas of minced garlic, shallots, tangerine peel, and the most delicious tempeh.

The unique taste of fermented soya bean melts in the mouth as the fish lips melt, which makes Li Xuan, a fermented soya bean lover, ecstatic!

This fermented soybean meal must have been processed, retaining the taste and aroma of fermented soybeans, but it is not as salty as usual, but it is just right.

Tempeh is a fermented food, because of its production process, its high salinity is an advantage and a disadvantage.

It is an advantage when it is used as a meal, but it is a disadvantage when it is paired with other dishes. It will highlight itself too much and make other ingredients lose their own style.

But the tempeh, fish lip and other ingredients here are very well blended, there is me in you, and you in me, complementing each other.

"Liangzi, you have not only demonstrated your accomplishments in fermented ingredients, but also demonstrated your control over fermented ingredients, and you have not completely immersed in fermented ingredients.

I didn't relax in other aspects, and I improved my cooking skills in all aspects, which is both professional and broad, which is great!"

Receiving Li Xuan's compliment, the intellectual older sister Sakaki Ryoko who usually loves to laugh smiled even more happily, her eyebrows and eyes were curved, and like everyone else, she also very much hoped to be recognized by Li Xuan!

Like Nao Sadazuka and the others, Sakaki Ryoko briefly talked about how she made this dish......

As George Bernard Shaw said: "You have one mind, I have one mind, and we exchange each other, each has two minds.

The idea to conceive this kind of thing is not an apple, and it is not that you have an apple and I have an apple, and it is still an apple after the exchange.

And whether it is Nao Sadazuka, Arato Hisako or Tadokoro Megumi, they are not stingy, and Sakaki Atomic is even more so!

So what if others know?

The real magic is the chef himself, not the recipe sheet!

This soy-flavored glutinous fish lip is actually not difficult to make, and it can even be called simple.

Fresh fish lips are first chopped into small pieces, then ginger, onion, salt, and rose wine are mixed into special pickling water, and the fish lips are submerged for pickling.

Here, the golden hook, dried scallops, and shallots are chopped separately, and the Xinhui tangerine peel that adds flavor is soaked and cut slightly.

The other main character, fermented soy bean, can’t be used directly, but should be finely chopped, and then rinsed with water to remove impurities and saltiness. The main purpose is to obtain its aroma and aroma of fermented soy bean, not its salty taste.

At the same time, the finely chopped tempeh will better blend with the fish lips after a while, and the taste will become softer.

The next step is to make the sauce, which is a relatively cumbersome step.

Separately fry the scallops and gold hooks in a pot without oil, and the tempeh is the same, fry until fragrant, and volatilize 3.0 of the water.

Then fry golden garlic, stir-fry minced ginger in peanut oil until fragrant, and stir-fry slowly with minced red onion, golden hook, scallops, tempeh, and tangerine peel.

Add cooking wine, monosodium glutamate, sugar, oyster sauce, chicken sauce, red oil, soy sauce, glutinous rice flour, coriander powder and other ingredients, and it will become the most perfect sauce!!!

Soaked here for a while to remove the fishy taste, drain the water, lightly wrap the glutinous rice flour on the outside, fry it in a pan, and finally pour the sauce on it and steam it in the pan.

Doing so not only makes the fish lips thoroughly cooked, but also becomes softer under the action of water vapor, and at the same time allows the taste of the sauce to penetrate into the fish lips, and the outer layer of glutinous rice dough will also soften.

When you eat this way, you can feel the double soft and glutinous taste of glutinous rice powder coating and fish lips, with a sense of layering!.