25. Crispy small miscellaneous fish
Before frying small miscellaneous fish, it is necessary to prepare a batter that can wrap the small fish. This batter has a special name called crispy batter.Tan Duzhi saw that Ye Huangui got several kinds of powder into the big bowl, and he asked curiously, "What are you doing?"
Ye Huangui said: "Oh, I'm making the batter for frying fish."
Tan Duzhi thought for a while and asked: "I saw you cooking before, and I have a question. Do you have a recipe for making shortbread or making batter? It's like a sword repairer's sword move. Every material How much is fixed?"
Ye Huangui smiled and said: "Yes! Although everyone's dishes taste different, after the exploration of many food lovers, many dishes have recipes." He rolled his eyes: "Take For this batter, it’s not simply a matter of adding water to the batter.”
Ye Huangui said: "Look here, there is half a bowl of flour, and one-tenth of the starch must be added to it, and half of the starch must be added with pine powder. This is not over yet, we need to add a small spoonful of sugar and a spoonful of oil , The crispy paste prepared in this way is only crispy when fried. If some of the ingredients are added too much or not enough, the taste will be worse.”
Pine powder is a material used by Danxiu to make alchemy. After Ye Huangui tried it, he felt that it was similar to the baking powder in his previous life.After adding pine powder, the fried batter is more crispy and more beautiful in color.In a sense, pine powder is an artificial additive, right?
When Ye Huangui came into contact with pine powder for the first time, he didn't expect to be able to taste the taste of artificial additives in the distant cultivation world. At that time, he was so moved that he almost cried.
Hearing Ye Huangui babble a lot, Tan Duzhi seems to understand: "... oh..."
After Ye Huangui stirred the powder to be blended in the basin, he added half a bowl of water into it.After the powder in the bowl was stirred, it turned into a milky white paste, and the small spoonful of oil that Ye Huangui added didn't feel like there was any splash of oil.
At this time, he took the small miscellaneous fish that had been marinated with green onion, ginger water and salt. These miscellaneous fish were mostly squid and minnows, with some small sweetfish mixed in.The fish with scales removed has a beautiful luster and is very fresh at first glance.
Ye Huangui scooped up a few small miscellaneous fish with a strainer and threw them into the bowl of crispy paste. Once the small fish entered the bowl, the skin was covered with a layer of paste.At this time, the oil in the pot was also hot, and Ye Hugui took a chopstick and dipped the tip of the chopstick into the oil, and fine bubbles immediately appeared on the chopstick.
This proved that the oil temperature was about the same. He carefully picked up the small fish in the batter and slid them one by one along the side of the pot into the pot.The small fish sank as soon as it was put into the pot, and immediately there were large streams of oily flowers in the pot, and there were one or two small popping sounds mixed with the rising green smoke.
When the batter on the outside of the small fish turned golden yellow, the fish slowly surfaced from the sinking state.Ye Huangui took another strainer and fished out the fried golden fish and put them in the big bowl next to them.
The deep-fried small fishes have lost their original appearance. They are covered with golden batter, and their bodies have taken on various shapes due to frying.A smell of fish mixed with the smell of fried food came from outside the door, and the gluttonous auspiciousness couldn't walk.
After most of the small fish in Shau Kei were fried, they filled three big bowls full. Just when Tan Duzhi thought the fish was cooked, Ye Huangui was still standing by the stove with his hips akimbo.He increased the flame at the bottom of the pot, and then used a Shau Kei to scoop out the discolored slag floating in the pot and throw it aside.
When he put the chopsticks in the oil and big bubbles appeared at the tip of the chopsticks, he picked up one of the bowls of small fish and poured it into the pot.
The re-fried small fish made a squeaking sound in the oil, and within less than half a stick of incense, the color of the small fish became a little darker, and the strainer would make a rustling sound when touched.
Ye Huangui took out a large porcelain basin, and there was a bamboo mat at the bottom of the porcelain basin.There are thin holes in the mat, these holes are for the convenience of filtering oil.Ye Huangui took out the fish from the pot and put it on the mat, the smell of the fish made him drool: "Wow, it smells so good!"
It doesn't take long to re-fry the small fish. After the remaining two bowls are all fried, the first batch of fish can be eaten.
Ye Hugui hastily put down the fence and extinguished the flame of the stove. He picked up a flat and round squid and handed it to Tan Duzhi: "Old Tan! Try it!"
Tan Duzhi stretched out his hand to grab the fish, and he took a subtle bite, half of the fish's body was gone, revealing a clear section.From the cross-section, you can see that the fish meat inside is covered by the thin batter on both sides. The fish has been deep-fried, and the color of the bones and meat is similar to that of the batter.
His mouth is full of the smell of fish, and the fish bones are crispy after chewing, so there is no need to spit out the bones and meat.Crispy and crispy, it’s just a small fish wrapped in flour and fried, how can it be so delicious? !
Tan Duzhi couldn't help throwing the rest of the fish into his mouth, Ye Huangui looked at him with bright eyes.This time without waiting for Ye Huangui to post, Tan Duzhi gave an affirmative answer: "It's very delicious!"
Ye Huangui squeezed a fish and stuffed it into his mouth. After chewing, he sighed happily: "Sure enough, a clean fish is delicious when fried!"
The pure natural and pollution-free small fish in the green mountains and green waters are fresh and fragrant, and the taste cannot be stopped at all!
The fish had only been marinated briefly, and Ye Huangui was afraid that Tan Duzhi would find it bland, so he thought for a while and said, "Old Tan, do you think the taste of the fish is a bit bland? Do you want to add some salt and pepper or chili? "
While talking, he glanced at Tan Duzhi's chest, he hesitated, can Tan Duzhi eat spicy food now?
Tan Duzhi thought the fish tasted great, but after hearing from Ye Huanguiyi, he became interested in fish with salt and pepper or chili flavor: "Good."
Ye Huangui took out two small plates, and poured two kinds of powder into the plates, one was taupe salt and pepper, and the other was red chili powder.He put two small plates in front of Tan Duzhi: "You try to eat this with fish."
Tan Duzhi pinched the tail of a long and narrow minnow. He rolled the fish head in salt and pepper and put it in his mouth. After hearing a few clicks, he raised his eyebrows slightly: "The taste is different."
The fish dipped in salt and pepper had a numb feeling, and his tongue suddenly became uncomfortable.
Ye Huangui smiled: "I made this salt and pepper by myself. I used rattan pepper and Chinese prickly ash. Does it feel spicy? Is it acceptable?"
Tan Duzhi nodded, and he rolled the minnow's body in the pepper again.This time, Lao Tan frowned, he opened his mouth, and his mouth was on fire!
It was the first time Tan Duzhi ate chili at such an age, and he felt a tingling pain in his mouth, but after the stinging pain, there was a hearty feeling.His mouth was numb and hot, and his lips became redder because of the hotness.
He pointed to the chili plate: "What is this?"
Ye Huangui smiled and said: "This is the chili noodles I made myself. I put three or four types of chili peppers in it. Isn't it very strong?!"
Beads of sweat oozed from Tan Duzhi's forehead, and his handsome face turned red: "Mmm! It's delicious!"
As he spoke, he held up the small fish to dip the chili noodles again, but felt that the chili noodles were not dipped enough, so he directly used the small fish as a spoon to scoop up some chili noodles: "It turns out that there is such an exciting taste in the world!"
Seeing Tan Duzhi sweating profusely, Ye Huangui realized belatedly: "Old Tan, you...haven't you eaten chili before?"
Tan Duzhi squeezed the little fish and replied: "I have been taking Bigu Dan since the beginning of Qi training, and the memory of food is still in the Tan family before I started. Tan's diet is light, and this is indeed the first time I have tasted it. Such heavy food."
Ye Huangui's food was either sweet or salty, but he didn't realize that Tan Duzhi had a strong taste.Immediately he became happy: "That's great! Let me tell you, I'm also great at cooking spicy dishes! But I can't eat spicy food very much, and a lot of chili peppers in my house are wasted. I will have you in the future. I'm relieved!"
Tan Duzhi nodded subtly: "Yes!"
The crispy small fish just out of the pan tasted so good, with the addition of salt and pepper and chili noodles, Tan Duzhi ate a big bowl of small fish without knowing it.The remaining small fish were packed by Ye Huangui in a sealed jar and placed in the cabinet.
Ye Huangui put it away and pointed it to Tan Duzhi: "The little fish is here, you can take it yourself when you want to eat it. As long as you like the things in this cabinet, you can do whatever you want."
Tan Duzhi nodded: "Okay."
Ye Huangui burped twice with a fishy smell, and he rubbed his stomach: "I'll steam the fish, have a steamed fish for lunch, and stir-fry bean sprouts, okay?"
Naturally, Tan Duzhi would not have any opinion: "Okay."
Ye Huangui took out his stove again, and he was going to stew a pot of rice in a casserole.As for the big pot that is usually used for cooking, he plans to use it to steam Channa.
The slaughtered snakehead was lying on a large plate, with some shredded ginger sprinkled on its body and on the back of the fish. If it hadn't been betrayed by the flower knife behind it, it would have been thought to be alive.
Making steamed fish is very simple. After the water in the cauldron boiled, Ye Huangui put the plate on the steaming rack and left it alone: "Old Tan remember to remind me that the fish will be almost steamed after two sticks of incense. If you steam it for too long, the fish will not be tender."
Tan Duzhi, who was forced to act as a humanoid timer, nodded: "Okay."
Ye Huangui opened the cabinet again, this time he took out a wooden barrel covered with gauze from below.Uncovering the gauze, I saw a piece of goose yellow bean sprouts thriving in the wooden barrel.Some bean sprouts are hung with open mung bean shells. These bean shells are like small hats, which are very cute.
Ye Huangui took out a Shau Kei, he bent down and reached out to pull the bean sprouts in the barrel.I saw him pulling the tip of the bean sprouts, and with a little force, the roots of the bean sprouts made a fine pulling sound.Then he put a handful of bean sprouts two or three inches long into Shau Kei.
The freshly picked bean sprouts are fresh and tender, because they do not see light, their leaves are light yellow, and the stalks under the leaves are white and tender enough to squeeze out water.
Not long after, Ye Huangui tore away most of Shau Kei's mung bean sprouts. Looking at the bucket now, he had torn away the taller bean sprouts, and the remaining beans could continue to grow.
Ye Huangui sprinkled some water on the bean sprouts, and then continued to cover the bucket with gauze.
After he stuffed the barrel back into the cabinet, he turned his head and saw Tan Duzhi staring at the bean sprouts in Shau Kei fascinated.Ye Huangui chuckled: "Old Tan, don't tell me, you haven't seen bean sprouts before."
Tan Duzhijun blushed slightly, but he nodded honestly: "Yes. These are bean sprouts? Are they sprouts made from beans?"
Before frying small miscellaneous fish, it is necessary to prepare a batter that can wrap the small fish. This batter has a special name called crispy batter.Tan Duzhi saw that Ye Huangui got several kinds of powder into the big bowl, and he asked curiously, "What are you doing?"
Ye Huangui said: "Oh, I'm making the batter for frying fish."
Tan Duzhi thought for a while and asked: "I saw you cooking before, and I have a question. Do you have a recipe for making shortbread or making batter? It's like a sword repairer's sword move. Every material How much is fixed?"
Ye Huangui smiled and said: "Yes! Although everyone's dishes taste different, after the exploration of many food lovers, many dishes have recipes." He rolled his eyes: "Take For this batter, it’s not simply a matter of adding water to the batter.”
Ye Huangui said: "Look here, there is half a bowl of flour, and one-tenth of the starch must be added to it, and half of the starch must be added with pine powder. This is not over yet, we need to add a small spoonful of sugar and a spoonful of oil , The crispy paste prepared in this way is only crispy when fried. If some of the ingredients are added too much or not enough, the taste will be worse.”
Pine powder is a material used by Danxiu to make alchemy. After Ye Huangui tried it, he felt that it was similar to the baking powder in his previous life.After adding pine powder, the fried batter is more crispy and more beautiful in color.In a sense, pine powder is an artificial additive, right?
When Ye Huangui came into contact with pine powder for the first time, he didn't expect to be able to taste the taste of artificial additives in the distant cultivation world. At that time, he was so moved that he almost cried.
Hearing Ye Huangui babble a lot, Tan Duzhi seems to understand: "... oh..."
After Ye Huangui stirred the powder to be blended in the basin, he added half a bowl of water into it.After the powder in the bowl was stirred, it turned into a milky white paste, and the small spoonful of oil that Ye Huangui added didn't feel like there was any splash of oil.
At this time, he took the small miscellaneous fish that had been marinated with green onion, ginger water and salt. These miscellaneous fish were mostly squid and minnows, with some small sweetfish mixed in.The fish with scales removed has a beautiful luster and is very fresh at first glance.
Ye Huangui scooped up a few small miscellaneous fish with a strainer and threw them into the bowl of crispy paste. Once the small fish entered the bowl, the skin was covered with a layer of paste.At this time, the oil in the pot was also hot, and Ye Hugui took a chopstick and dipped the tip of the chopstick into the oil, and fine bubbles immediately appeared on the chopstick.
This proved that the oil temperature was about the same. He carefully picked up the small fish in the batter and slid them one by one along the side of the pot into the pot.The small fish sank as soon as it was put into the pot, and immediately there were large streams of oily flowers in the pot, and there were one or two small popping sounds mixed with the rising green smoke.
When the batter on the outside of the small fish turned golden yellow, the fish slowly surfaced from the sinking state.Ye Huangui took another strainer and fished out the fried golden fish and put them in the big bowl next to them.
The deep-fried small fishes have lost their original appearance. They are covered with golden batter, and their bodies have taken on various shapes due to frying.A smell of fish mixed with the smell of fried food came from outside the door, and the gluttonous auspiciousness couldn't walk.
After most of the small fish in Shau Kei were fried, they filled three big bowls full. Just when Tan Duzhi thought the fish was cooked, Ye Huangui was still standing by the stove with his hips akimbo.He increased the flame at the bottom of the pot, and then used a Shau Kei to scoop out the discolored slag floating in the pot and throw it aside.
When he put the chopsticks in the oil and big bubbles appeared at the tip of the chopsticks, he picked up one of the bowls of small fish and poured it into the pot.
The re-fried small fish made a squeaking sound in the oil, and within less than half a stick of incense, the color of the small fish became a little darker, and the strainer would make a rustling sound when touched.
Ye Huangui took out a large porcelain basin, and there was a bamboo mat at the bottom of the porcelain basin.There are thin holes in the mat, these holes are for the convenience of filtering oil.Ye Huangui took out the fish from the pot and put it on the mat, the smell of the fish made him drool: "Wow, it smells so good!"
It doesn't take long to re-fry the small fish. After the remaining two bowls are all fried, the first batch of fish can be eaten.
Ye Hugui hastily put down the fence and extinguished the flame of the stove. He picked up a flat and round squid and handed it to Tan Duzhi: "Old Tan! Try it!"
Tan Duzhi stretched out his hand to grab the fish, and he took a subtle bite, half of the fish's body was gone, revealing a clear section.From the cross-section, you can see that the fish meat inside is covered by the thin batter on both sides. The fish has been deep-fried, and the color of the bones and meat is similar to that of the batter.
His mouth is full of the smell of fish, and the fish bones are crispy after chewing, so there is no need to spit out the bones and meat.Crispy and crispy, it’s just a small fish wrapped in flour and fried, how can it be so delicious? !
Tan Duzhi couldn't help throwing the rest of the fish into his mouth, Ye Huangui looked at him with bright eyes.This time without waiting for Ye Huangui to post, Tan Duzhi gave an affirmative answer: "It's very delicious!"
Ye Huangui squeezed a fish and stuffed it into his mouth. After chewing, he sighed happily: "Sure enough, a clean fish is delicious when fried!"
The pure natural and pollution-free small fish in the green mountains and green waters are fresh and fragrant, and the taste cannot be stopped at all!
The fish had only been marinated briefly, and Ye Huangui was afraid that Tan Duzhi would find it bland, so he thought for a while and said, "Old Tan, do you think the taste of the fish is a bit bland? Do you want to add some salt and pepper or chili? "
While talking, he glanced at Tan Duzhi's chest, he hesitated, can Tan Duzhi eat spicy food now?
Tan Duzhi thought the fish tasted great, but after hearing from Ye Huanguiyi, he became interested in fish with salt and pepper or chili flavor: "Good."
Ye Huangui took out two small plates, and poured two kinds of powder into the plates, one was taupe salt and pepper, and the other was red chili powder.He put two small plates in front of Tan Duzhi: "You try to eat this with fish."
Tan Duzhi pinched the tail of a long and narrow minnow. He rolled the fish head in salt and pepper and put it in his mouth. After hearing a few clicks, he raised his eyebrows slightly: "The taste is different."
The fish dipped in salt and pepper had a numb feeling, and his tongue suddenly became uncomfortable.
Ye Huangui smiled: "I made this salt and pepper by myself. I used rattan pepper and Chinese prickly ash. Does it feel spicy? Is it acceptable?"
Tan Duzhi nodded, and he rolled the minnow's body in the pepper again.This time, Lao Tan frowned, he opened his mouth, and his mouth was on fire!
It was the first time Tan Duzhi ate chili at such an age, and he felt a tingling pain in his mouth, but after the stinging pain, there was a hearty feeling.His mouth was numb and hot, and his lips became redder because of the hotness.
He pointed to the chili plate: "What is this?"
Ye Huangui smiled and said: "This is the chili noodles I made myself. I put three or four types of chili peppers in it. Isn't it very strong?!"
Beads of sweat oozed from Tan Duzhi's forehead, and his handsome face turned red: "Mmm! It's delicious!"
As he spoke, he held up the small fish to dip the chili noodles again, but felt that the chili noodles were not dipped enough, so he directly used the small fish as a spoon to scoop up some chili noodles: "It turns out that there is such an exciting taste in the world!"
Seeing Tan Duzhi sweating profusely, Ye Huangui realized belatedly: "Old Tan, you...haven't you eaten chili before?"
Tan Duzhi squeezed the little fish and replied: "I have been taking Bigu Dan since the beginning of Qi training, and the memory of food is still in the Tan family before I started. Tan's diet is light, and this is indeed the first time I have tasted it. Such heavy food."
Ye Huangui's food was either sweet or salty, but he didn't realize that Tan Duzhi had a strong taste.Immediately he became happy: "That's great! Let me tell you, I'm also great at cooking spicy dishes! But I can't eat spicy food very much, and a lot of chili peppers in my house are wasted. I will have you in the future. I'm relieved!"
Tan Duzhi nodded subtly: "Yes!"
The crispy small fish just out of the pan tasted so good, with the addition of salt and pepper and chili noodles, Tan Duzhi ate a big bowl of small fish without knowing it.The remaining small fish were packed by Ye Huangui in a sealed jar and placed in the cabinet.
Ye Huangui put it away and pointed it to Tan Duzhi: "The little fish is here, you can take it yourself when you want to eat it. As long as you like the things in this cabinet, you can do whatever you want."
Tan Duzhi nodded: "Okay."
Ye Huangui burped twice with a fishy smell, and he rubbed his stomach: "I'll steam the fish, have a steamed fish for lunch, and stir-fry bean sprouts, okay?"
Naturally, Tan Duzhi would not have any opinion: "Okay."
Ye Huangui took out his stove again, and he was going to stew a pot of rice in a casserole.As for the big pot that is usually used for cooking, he plans to use it to steam Channa.
The slaughtered snakehead was lying on a large plate, with some shredded ginger sprinkled on its body and on the back of the fish. If it hadn't been betrayed by the flower knife behind it, it would have been thought to be alive.
Making steamed fish is very simple. After the water in the cauldron boiled, Ye Huangui put the plate on the steaming rack and left it alone: "Old Tan remember to remind me that the fish will be almost steamed after two sticks of incense. If you steam it for too long, the fish will not be tender."
Tan Duzhi, who was forced to act as a humanoid timer, nodded: "Okay."
Ye Huangui opened the cabinet again, this time he took out a wooden barrel covered with gauze from below.Uncovering the gauze, I saw a piece of goose yellow bean sprouts thriving in the wooden barrel.Some bean sprouts are hung with open mung bean shells. These bean shells are like small hats, which are very cute.
Ye Huangui took out a Shau Kei, he bent down and reached out to pull the bean sprouts in the barrel.I saw him pulling the tip of the bean sprouts, and with a little force, the roots of the bean sprouts made a fine pulling sound.Then he put a handful of bean sprouts two or three inches long into Shau Kei.
The freshly picked bean sprouts are fresh and tender, because they do not see light, their leaves are light yellow, and the stalks under the leaves are white and tender enough to squeeze out water.
Not long after, Ye Huangui tore away most of Shau Kei's mung bean sprouts. Looking at the bucket now, he had torn away the taller bean sprouts, and the remaining beans could continue to grow.
Ye Huangui sprinkled some water on the bean sprouts, and then continued to cover the bucket with gauze.
After he stuffed the barrel back into the cabinet, he turned his head and saw Tan Duzhi staring at the bean sprouts in Shau Kei fascinated.Ye Huangui chuckled: "Old Tan, don't tell me, you haven't seen bean sprouts before."
Tan Duzhijun blushed slightly, but he nodded honestly: "Yes. These are bean sprouts? Are they sprouts made from beans?"
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