Chapter 449： taste in memory

  Chapter 449 The taste in memory

Fu Yu was about to go to the stove, so Zhang Jinyu hurried over to prepare the dishes with the order list.

Aohua is actually mandarin fish, but Bei’an is used to calling the mandarin fish grown in the cold water of the river Aohua.

Lengshui Aohua is big, and some can weigh more than ten kilograms. It has few thorns, white meat, garlic clove shape, and delicious taste. It is a high-quality fish among Sanjiang fish.

The Aohua on Qianlima's side has been trapped in the water for more than a week, but it is barely alive, but it seems that it is about to die.

Fu Yu purposely fried it for a while when it was oiled, and increased the proportion when adjusting the sauce.

When tasted like this, the taste will be crispy, and the rich sauce taste can better neutralize the fishy smell of the fish itself.

When the squirrel aohua comes out of the pan, the fresh shrimp and celery **** are also steamed.

The two dishes were taken away by the waiter one after the other.

Fu Yu quickly fried the fried bird shell and three fresh sea sausage.

When I started cooking the squid stewed potatoes, the special fish head soup in the pot also had a milky white color.

Huso fish is also called seven-grain float, and Fu Yu’s family used to eat this dish often.

It’s just that the home-cooked dish is actually called seven-grain floater stewed potatoes, while the recipe of Maxima is more popular, called sturgeon stewed potatoes.

The flesh of sturgeon fish is flexible, and the fish bones are all brittle bones, all of which are edible.

It is also very simple to cook.

Peel and cut the potatoes into cubes and fry until golden.

Cut the beluga fish into pieces, the size of a matchbox, and fry until golden on both sides.

However, because the sturgeon fish is rich in collagen, even if the water has been specially wiped dry before frying, the oil will still collapse during the frying process.

Zhang Jinyu came over to pass the plate, and as soon as he stretched out his hand, he was splashed by the hot oil, and he cried out in pain, and almost threw the plate in his hand.

As a result, he turned his head inadvertently, and found that Fu Yu was holding the spatula motionlessly, with the posture of an iron shirt covered with a golden bell.

Damn it!

Could it be possible that the cooking skills can be trained to a certain level, and the hot oil will not invade?

Zhang Jinyu was almost amused by the weird thoughts that flashed through his mind.

When cooking, the hot oil in the pot is often encountered.

Fu Yu is not really rough-skinned and thick-skinned, not afraid of being scalded.

Instead, when he was doing this type of operation, he would put down the sleeves of the chef's uniform in advance and protect his wrists firmly.

The non-stick chef's clothing is similar to the effect of body armor, it is the nemesis of boiling oil!

So completely unaware of all this, Fu Yu took out the fried fish.

Pour an appropriate amount of oil into the pan.

Stir-fry the ginger, onion and garlic.

Pour in white wine, light soy sauce, sugar, and stir with fried fish pieces evenly.

The potatoes in the stewed fish are not cut, but broken. When you break it with a knife, the surface area of ​​the broken surface increases, and more seasonings are attached, which makes it more delicious to eat.

Cover the pot and wait for the juice to dry up before you can take it out of the pot.

Looking at the work of the pot, Fu Yu handed it over to Zhang Jinyu, and he started cooking Laba Garlic and Roasted Chongch.

When eating fish in Bei'an, there is a formula: carp head, catfish tail, crucian carp belly, insect mouth.

It means that the head of carp is the freshest, the belly of crucian carp is the fattest, the tail of catfish is the most fragrant, and the mouth of insect fish is rich in gelatin, which is particularly plump.

And this dish of Chollima fully utilizes the characteristics of Chongchongyu.

In a whole dish, the mouths of fifteen insect fish will be used.

Pure fish mouth cooking dishes, not like other places, just worm fish cooking.

When he first heard about the recipe of this dish, Fu Yu couldn't help joking with Zhao Meng: "Our boss is really rich and powerful!"

Zhao Meng also said with a smile at the time: "The rich and powerful are not the boss, but the customers who taste this dish."

After all, the price of this dish is enough to order several other dishes.

At that time, I just listened to it for fun.

Fu Yu never thought of learning how to cook this dish from Zhao Meng.

It is mainly all year round, and it is not likely that any customer will order this dish.

Chongchongyu in the store is made into other dishes and served on the table every time, but it is not delayed in selling.

When cooking, Fu Yu completely referred to the cooking method in the classic old taste recipe.

Put the fish lips in a hot pan and add oil. After the oil is hot, fry slowly over low heat, remove and set aside.

Set up a new pot, pour oil and sauté shallots and **** slices, add appropriate amount of soy sauce and Laba garlic.

Add water and put in the fried fish lips.

Flip the fish lips, add rice cakes.

Take out the fish lip and ingredients and put it on a plate.

High heat to collect the soup until thick, then turn off the heat.

After arranging the plate, pour the soup on the fish lips.

The unique fresh fragrance of Chongchongyu is perfectly blended with Laba garlic, and the taste smells particularly strong and attractive.

All dishes are served on the table.

Fu Yu then turned off the fish head soup and put it into a large porcelain bowl.

The fish soup is milky white. The head of the fish looks complete, but in fact it shatters when you touch it. All the essence of the fish brain is stewed into the thick soup. One sip can make your jaw drop.

Seeing the fish head soup being taken away, Fu Yu breathed a sigh of relief.

It can be regarded as a break.

Box 303.

Father Li came back from the bathroom and saw his son Li Yan looking impatient, while Lu Yuning who was walking with him whispered persuasion.

Father Li frowned: "Who are you showing him with a dead face? Xiao Lu, don't worry about him!"

In front of his friends, Li Yan was scolded by his father, but he didn't make a sound to refute, just lowered his head and fiddled with the phone.

Lu Yuning hurriedly smoothed things over: "Uncle Li, he was a little motion sick just now, just eat something later."

Father Li snorted coldly, and didn't deliberately expose this obviously nonsense.

The back kitchen at Maxima's side served the food very quickly, and one after another the dishes were brought to the table.

In order to ease the atmosphere, Lu Yuning glanced at the father and son who were in a stalemate, and thought to himself what a crime he did, that he had to sit at the same table for dinner with them.

Happily speaking, "Uncle Li, this dish looks good! They are all their specialties, right?"

Father Li's expression softened slightly, and he greeted: "Well, they are all very special dishes, and the taste of their home cooking is very authentic. You can't eat such authentic cooking skills in other places."

Lu Yuning said purely for flattery, "Then I have to try it out."

As he spoke, he took the initiative to pass the chopsticks to Li Yan, and after waiting for Father Li to pick up the dishes, he stretched out the chopsticks to pick up the nearest dish in front of him.

It looks like fish.

Lu Yuning carefully looked at the dishes that were brought back, and couldn't help but look carefully at the dish in front of him.

but

Why is this fish stewed with potatoes?

Father Li has already tasted a piece of squirrel aohua with chopsticks. The fried fish is crispy on the outside and tender on the inside, with a strong taste.

Still the taste in memory.

The river fish tastes better than the fish raised in the pond, and it tastes better!

After eating delicious food, Father Li's face became more and more relaxed.

Lu Yuning looked at the fish on the chopsticks, and put it into his mouth with some curiosity.

Suddenly his eyes lit up.

it is tasty!

What kind of dish is this?

Can fish meat still have such a taste?

I have never eaten it!

(end of this chapter)