Stop pretending, I am the God of Cooking and I am showing off my cards!

Lin Xu first used kitchen paper to dry the water on the surface of the fish.

Then start marinating.

He doesn't know much about steamed fish.

But I have watched a lot of food videos before, and I know that the process of making steamed seabass is nothing more than marinating it first, then steaming it in a pot, and finally pouring the steamed fish with soy sauce, sprinkling onion and ginger shreds and pouring a spoonful of hot oil.

After recalling what I did online.

He put the fish in a basin, poured cooking wine over it, then grabbed scallions and ginger slices and rubbed the surface and abdominal cavity of the bass all over.

Then divide the onion and ginger into two halves, stuff half into the belly of the fish, and half on the body of the fish.

Just marinated the fish.

Uncle Gao walked in with his hands behind his back.

In the past two days, there have been some activities to respect and care for the elderly in the community, and Uncle Gao has been there to help.

However, every time it was time for lunch, he declined the lunch provided by the community and strolled to the store to eat.

Well, the lunch box is not as delicious as the food cooked by the apprentice.

"Do you want to eat fish today?"

Uncle Gao looked at the marinated seabass in the basin and said to Lin Xu:

"Before marinating fish next time, remember to cut the meat on the back of the fish, so that it can be steamed through more easily."

Steamed fish is a dish that requires high heat.

Sometimes if you steam it for an extra minute, the tender texture of the fish will be greatly reduced.

In order to allow the fish meat to mature at the same time, it is necessary to change the knife in the thick part of the meat.

Changing the knife is also very simple. Just make a cut along the spine, or use the tip of the knife to cut three centimeters apart in the thick part of the meat.

"Uncle Gao, why did the head chef of the restaurant where I worked in the past require the seabass to be intact and not to be modified?"

Niu Chuang, who was busy packing lunch boxes, asked curiously.

The others hurriedly listened.

The master's lecture at the State Banquet is definitely not to be missed.

Uncle Gao likes young people to ask questions.

He smiled and said:

"Because the fish in the restaurant are all small, in order to save costs, they purchase only one pound of fish. This kind of fish is easy to pickle and steam. The key is that it doesn't have much meat. Customers will be gone after just a few bites, which will cause them unconsciously. An unfinished idea... This is a small trick for the hotel to increase repeat customers."

Can it still be like this?

"As long as you want to steam the big fish deliciously, you have to change the knife."

After marinating for eight or nine minutes.

Lin Xu brought a steaming fish plate and placed a few green onions and chopsticks on it. This could hold the fish up and steam the fish more easily.

Then he removed the onion and ginger from the marinated fish and was about to put it on the plate.

Uncle Gao suddenly reminded:

"Put some lard on it and steam it."

Apply lard?

"Applying a layer of lard can not only increase the flavor of the fish, but also lock in moisture to the maximum extent, making the fish taste more tender."

Uncle Gao picked up a cup of sour plum soup and took a sip:

"In fact, the best way is to wrap the fish in blanched pork net oil and steam it, so that the steamed fish will be more fragrant."

Pig net oil?

Can it still be used like this?

The lard used in the store is lard.

Lin Xu plans to order some pork net oil and steam the fish next time he sees Boss Hu.

Since the master recommended it.

That's definitely a good approach.

After all, the master has worked in Diaoyutai all his life, and his cooking skills and experience are far beyond what ordinary chefs can match.

It can be said that he can give many restaurants a foothold by teaching them just two tricks.

Lin Xu held the seabass, smeared a layer of lard on the surface with his hands, and then laid the fish upright on the plate, so that the steamed fish would look good.

Then put scallions and ginger slices on the fish, put it in the steaming cabinet and start steaming.

Uncle Gao on the side continued to teach the experience of steaming fish.

The steam in the steaming cabinet is more abundant, and the steamed fish will be more tender and delicious.

If you don't have a steaming cabinet, you can just add more water to the pot, boil the water and then add the fish for steaming.

In short, the trick to steaming fish is to shorten the steaming time as much as possible.

The faster you steam the fish, the more tender and delicious it will be.

After the fish was steamed and the lunch boxes were almost packed, everyone washed their hands and started busying with things in the store, and the new temporary chefs also helped.

Lin Xu took green onion, ginger and a red bell pepper, preparing to cut them into thin strips and sprinkle them on the fish after it was steamed.

But he discovered it only after he started cutting.

The green onions are a bit soft and round, so they cannot be cut into hair-like shapes.

Is it because I'm not good at knife skills?

Uncle Gao said:

"Cut the green onions and leaves separately. Make a vertical cut on the white part of the green onion. Take out the core of the green onion. Then roll up the remaining green onion. Roll it into a roll and then cut it into fine pieces."

Learned, learned!

Lin Xu immediately followed the instructions, and the chopped green onions were indeed thin and long. After cutting, they also had a curling effect, which made them look beautiful.

"Master, do onion leaves have to be cut like this?"

"Yes, the green onion leaves are also rolled up and cut, so that when hot oil is poured on them, the aroma of the green onions can be maximized and integrated into the fish."

After cutting the green onions, Lin Xu cut some ginger and red pepper shreds, which not only made the fish taste better, but also made the fish more attractive.

After getting these ready.

Lin Xu started kneading the dough.

Not long after, Uncle Gao said:

"The fish is ready to be brought out. It should be the best time to eat it."

So fast?

This is only eight minutes at most, right?

Lin Xu put down the dough in his hand, came to the steaming cabinet, put on insulated gloves, and as soon as he opened the cabinet door, the unique deliciousness of fish and the strong aroma of lard wafted out.

He took a deep breath.

It smells too good, doesn’t it?

After taking out the plate.

The fish skin has cracked and bloomed, revealing the white and tender fish meat inside, which looks particularly tempting.

Following Uncle Gao's instructions, Lin Xu poured out the steamed soup from the plate, and then took off the green onions and chopsticks underneath.

Don't ask for the soup on the plate when steaming fish.

Because it is steamed from the fish, it has a strong fishy smell.

Moreover, the excess lard on the fish will melt and drip into the soup. If it is not poured away, the fish will feel greasy when soaked in the soup.

Next, pour steamed fish soy sauce on the fish, and put the sliced ​​green onion and ginger on the fish.

Burn a little peanut oil, and use a spoon to pour it on the green onion and ginger bit by bit. Let the hot oil fry the aroma of these ingredients, and at the same time make the aroma of the steamed fish soy sauce more intense.

so.

A fresh and fragrant steamed seabass is ready.

"Wow, this tastes so delicious!"

Shen Jiayue stopped teasing cats.

Bingerdianer ran over to prepare for dinner.

At this time, Lin Xu also received a prompt tone from the system:

"The host made steamed seabass that satisfied Shen Jiayue, completed the reward task [Fish Steaming], and received an excellent cooking learning card."

Great!

You can use this cooking learning card to learn another dish.

Lin Xu was happy.

The system prompt sounded again:

"The host made excellent steamed seabass on the first try. The fish steaming technique has automatically improved to one level. Please work harder and make more delicious meals."

Is there such a good thing?

At this time, on the road outside the store.

Yue Liyue, who looked worried, was walking to the store accompanied by a middle-aged man.

"My dear, why don't you go to the Beijing Liaison Office to eat? The Yangcheng Liaison Office in Beijing tastes pretty good. Dad, I came all the way to see you. You won't take me to eat at a roadside stall, right?"

The middle-aged man is Yue Liyue's father.

He came to the capital on a business trip to see his son.

Originally, he wanted to go to a high-end restaurant for a meal, but his son insisted on going to a roadside restaurant and said that the Cantonese food there was very authentic.

whispering sound! Is there authentic Cantonese food in Beijing?

What a joke!

"You'll know when you get there, the food is absolutely delicious."

After saying that, Yue Liyue opened the store door.

His father was about to say something more when he suddenly smelled a nice fresh fragrance.

My eyes suddenly lit up...

——————

If you like steamed fish, you can try it. As long as it is live fish and steamed, the taste of the fish will not be too bad. Please give me some monthly recommendations, brothers!