Gourmets in the Heavens

Continue to look at the sleepy fish in his hand.

The sleepy fish, which has had its internal organs and fishy parts removed, is now even whiter and cleaner. The skin is delicate and scaleless, and the whole body looks like a long sword without a handle.

The whole body has an unusual whiteness, and even the eyes and fins are surprisingly pale.

If you separate them carefully, you can still see a very clear main spine under the fish body.

"Xiaofan, have you tried smoking?"

Hearing Zhao Youqian's question, Zhang Xiaofan was obviously a little surprised, but quickly shook his head.

However, Zhao Youqian didn't seem to be surprised by Zhang Xiaofan's confusion. "Smoke and fire" are actually some of the most primitive means of preserving food. Later, in the hands of cooks, they gradually developed into a method that can compete with frying and frying. cooking techniques.

In the northeastern land of Yaozhou, smoked sauce is a very famous category name of wine dishes.

"Smoke is not to make cured dishes, but tea smoke, salt smoke, sugar smoke and other methods, using smoke as the taste of cooking ingredients and the medium to make the ingredients mature..."

"Mei fish is fine in texture and not many thorns, but it is quite rich in oil, which is suitable for smoking."

I saw Zhao Yougan talking non-stop, and his hands didn't stop.

Facing the sleeping fish on the chopping board, it was completely divided into two halves, including the spine.

This is not just one fish, but a total of two fishes cut open in one go, you can also know the precision of his knife and the sharpness of the blade!

Zhang Xiaofan's eyes light up slightly just because of this method of identifying ingredients and quickly processing them. Although he didn't fully understand it, at least he has found a way.

Zhao Youqian didn't explain it when he reached this step, but concentrated on the four and a half fish in his hand.

The sea salt is rubbed evenly on the surface of the fish, and there is no need to use cooking wine, onion and ginger juice, or pepper to remove the fishy smell.

Just let the fish sit aside for about 15 minutes, Zhao Youqian then processed other sleepy fish and prepared an iron pot.

A large amount of white sugar and tea leaves were spread in the iron pot. Obviously, the iron pot has not been raised and is quite rough. It is completely the most common cast iron pot. It's thick enough to see no benefit at all.

But for Zhao Youqian, this is enough.

Turn on the fire to heat the iron pot, and the sugar and tea inside are also heated up by the pot from cold to hot at the same time.

After 15 minutes, the excess water in the marinated mei fish meat precipitated. Zhao Youqian wiped off the excess water with kitchen paper, then made a plate with tin foil, put the fish skin side by side, and put four and a half fish meat Put it in.

At this time, the heating temperature of the iron pot was already very high, so Zhao Youqian put it directly into a steamer rack, and then closed the lid.

Because of the aggregation of water vapor and temperature, the temperature in the iron pot increased again after the lid was closed. Under the heat accumulation, the sugar and tea leaves mixed and reacted, and wisps of white smoke began to appear slowly.

At this time, Zhao Youqian opened the lid very quickly, and put the plate made of tinfoil, including the most critical meiyu fish meat, into it.

Then put the lid back on again.

The next time is just to wait, and as the production method of Xun, time is also the most critical.

Reduce the heat a little bit, roughly to the level of medium heat, and you can see through the transparent cover in the iron pot, the smoke is still white for about 1 minute, and it starts to turn into a light yellow in the next 3 minutes.

After another 3 minutes, it was only 6 minutes in total, and there was only thick yellow smoke left in the whole iron pot.

But this is not the best state, the atomized sugar is still a little too sweet at this time, only wait for about 2 minutes, there is already a little bit of brown in the yellow smoke.

This is the best time to turn off the fire!

Then use the residual temperature for another 2 minutes, and then open the lid at this time, the first thing that comes out is the strong caramelized sugar and the dry taste of the tea.

But immediately, the burnt yellow, with a little reddish brown, as if the white Meiyu was completely replaced by the color of the smoke, would appear in front of everyone.

The unique fragrance of smoked fish made Zhang Xiaofan salivate unconsciously.

And when Zhao Youqian sprinkled high-grade rice wine on the smoked Meiyu meat, and then ignited the alcohol, accompanied by the soaring golden brilliance, the tempting aroma of the wine and the umami, even Nuliang Huapiao couldn't help but say goodbye to the kitchen. Take a second look...

Chapter 51 A talent comparable to a gourmet king

It was as if there was a fresh sleepy fish flashing away in the flames, Zhang Xiaofan thought he was dazzled, wiped his eyes, he didn't see the phantom again, it was really a hallucination.

Only a few other regular customers looked at each other, and it was obvious that there was a special vision.

Generally speaking, not only the golden light dishes, but also the taste is amazing, surpassing Zhao Youqian's general cooking level.

'Did Zhang Xiaofan bring the ingredients?It seems that their ingredients are not simple...'

The mei fish made by smoked and roasted first has a color that is obviously different from that of ordinary fish dishes, as if it has been marinated, and the burnt yellow with reddish brown luster is particularly attractive.

If you are a drinker, I am afraid that you can't help it at this time, and you need two more glasses of wine to satisfy your hunger.

And the layer of white wine sprinkled on at the end, after burning, soon exudes a seductive aroma.

Most of the stimulating alcohol is removed, and what is left is the purest and most intoxicating aroma of food.

"Try it!"

Serve the meiyu on the plate separately, and cut the four fish into eight pieces. Except for Tanjiro and Nezuko who both share one piece, everyone else divides one piece and there are two pieces left, which can be kept for later diners come to taste.

After all, the longer the smoked sleepy fish is kept, the more flavorful the unique aroma of sugar and tea leaves becomes.

It is an excellent cold dish.

This time, Zhao Youqian is also trying to see if diners will accept this method. In addition, this kind of fragile fish meat can also maintain more flavor when cooked in this way of smoking and grilling after marinating.

By the way, it can also maintain the complete posture of the fish and concentrate the umami taste of the fish.

This is also the reason why Zhao Youqian's first dish for Professor Zhang Xiaofan is this kind of smoked sleepy fish, it can be eaten for a long time once it is finished, and it also allows those guys in Zhang Xiaofan's world to experience more what is called cooking from another world.