Chapter 269: Bad Fish Fillet

Shandong cuisine pays attention to soup.

Zhang Fan thought that the ability to serve Shandong cuisine was even more evident when he prepared the dishes.

Diao Tang uses all good ingredients, while Diao Zao uses the distiller's grains after brewing, sublimates it into fragrant grains and marinates it in dishes, making such delicacies as Zao Liu Sanbai, Zao Liu Fish Fillets, Zao Shao Sea Cucumber, Zao Steamed Pork, etc. , and even see the beauty of turning decay into magic.

Diao Chao may seem simple, but it is actually quite sophisticated.

It’s not like some people are self-righteous and simply think that it is made by soaking distiller’s lees in water.

If so, how can there be such a bad fragrance?

The correct way is to crush the fragrant grains, add good rice wine, star anise, bay leaves, cinnamon, fennel, white pepper, pepper, lemongrass, onion, ginger, osmanthus and other spices, stir thoroughly and let it stand for the second time. Fermentation brings the unique aroma of Zaolu!

After the lees have fully absorbed the flavor of the rice wine and spices, they are wrapped in gauze, scooped up, and hung on a wine jar. The juice drips into the jar, and the lees become fragrant lees that can be eaten.

in.

Zao Liu fish fillet is a common dish in Shandong cuisine.

Jiaodong is close to the sea, so yellow croaker is mostly used, while Jinan is close to lakes and rivers, so grass carp or black fish are mostly used. In fact, the more particular ones have to use mandarin fish.

Moreover, it is best to come in March or April during the lunar spring, so that it is plump and delicious!

"Egrets fly in front of Xisai Mountain, and peach blossoms and flowing water make mandarin fish fat."

This poem can explain everything. At the same time, some people say that mandarin fish in August has the fragrance of osmanthus, so it is more delicious.

…

Choose mandarin fish.

Then use the diagonal knife method to slice out thin butterfly slices with a knife.

That is, the first blade does not break the fish, and the second blade opens, so that the fish fillets are thin enough and large enough, like a butterfly!

Magnolia slices, also known as bamboo shoot slices, only use the most tender bamboo shoot tips, slice them and boil them in water for later use.

Use chicken tenderloin, which is the two tender pieces of meat under the chicken breast, also called chicken teeth. Cut into large thin slices. Add egg white, starch, salt, and season well.

Heat the oil in a red pot. When it is 40% hot, put the battered fish fillets and chicken fillets into the pot and blanch them until the fish fillets and fish fillets turn white and control the oil. Then blanch them in clean water to lock them in. The fish and chicken fillets are tender and juicy without the excess oil.

Take the pot again, add the prepared clear soup, and add salt and sugar to taste.

Add the cooked bamboo shoots and bring to a boil over low heat.

Add the fish fillets and chicken fillets in turn, then add the fragrant fermented marinade and shake gently, slowly pour in the water starch, thicken the gravy and take it out of the pot.

Fish fillets, chicken fillets, and magnolia slices are three white, white and elegant yet different.

Um!

A plate of piping hot fish fillets.

When it began to appear in front of Xiaolin Ringtong's eyes, her eyes couldn't help but light up.

…

The bad aroma can stimulate people's taste buds and increase people's appetite.

The tuna fish fillet at the izakaya is made from mandarin fish grown naturally in pure waters, with fresh and tender meat.

In addition, the fragrant bad koji is brewed with Shaoxing's old wine. The prepared bad fish fillet has a clear gravy, the fish fillet is as white as jade, and the rich bad smell goes straight into the nasal cavity, making Kobayashi Gendan breathe faster. frequency.

No exaggeration.

The meat of this dish is smooth and tender, with a sweet and fragrant aroma.

It is definitely favored by a group of gourmets, and it is definitely a dish that must be ordered in life.

"Ah...uhhhh!"

"As expected, the bad smell is really irresistible."

“Not only does it cover up the earthy smell of mandarin fish, but it also maintains the umami taste that fish should have. It has a smooth and tender texture and only takes one sip. It’s really great!”

At this moment, when the big foodie Kobayashi Gentian faced the cooking made by Zhang Fan, his original depressed mood actually dissipated, and his face was filled with excitement instead.

“The battered fish fillets, the side dishes of black fungus, green beans and the essence of this dish are marinated. Even the fish fillets are very plump and large. It tastes very satisfying and gives a great enjoyment to the taste buds! "

yes!

Really satisfied!

It really heals my fragile soul, it’s always good food!

…

When it comes to delicious braised food recipes, wine is naturally indispensable.

As for what can create a special taste on the tongue, we must mention rice wine, which occupies a place in Chinese cuisine.

Um!

This is an inseparable topic.

As we all know, Zhejiang is the main producing area of ​​rice wine.

Grain and water sources are the most critical raw materials for rice wine. Huzhou, as the location of the Hangjia Plain, was the center of the origin of rice farming in the Chinese Dynasty.

In the Song Dynasty, there was a saying that it was "the granary of the world".

And as the best wine making product, "Jinchai Nuo" is unique to Huzhou and is also known as Taihu Nuo rice.

Moreover, the Hangjia Plain is backed by Taihu Lake and contains famous mountains such as Mogan Mountain.

The wine of Lao Shaofang is taken from the original ecological bamboo forest source water of Mogan Mountain at the end of the West Tianmu Mountain. It flows through the original ecological bamboo sea of ​​Mogan Mountain and is filtered through layers of bamboo roots and granite. The water is full, pure and of high quality. Clear, refreshing and sweet, it is a rare good source of water for wine making!

for a long time.

Grain is too precious, and wine made from grain is even more precious.

Only the distiller's grains as a wine-making product are the protagonists of the dish. The best fragrant grains and rice wine are the foundation of a good bowl of grains.

Add rice wine and spices, stir thoroughly and let it sit. The yeast in the lees will ferment again.

Finally, use gauze to filter the clear juice, so that you have the gravy.

There are only two words to pay attention to when eating bad fish fillets:

Oops!

slip!

Compared with "bad", "sliding" cooking techniques are the top priority.

Marinate the tender and smooth fish, add the sauce and oil, add the fermented gravy to thicken the sauce, and quickly cook it to create these famous dishes.

If it's not cooked well and the heat is wrong, it will be no different from ordinary dishes.

…

After these days of getting along.

Xiaolin Ringtong admired and admired Zhang Fan more and more in his heart. After all, he was excellent in all aspects, with strong cooking skills and high talent!

Of course, the most important thing is that he is handsome, and he is so handsome that he has no friends.

At this moment, she was sitting in a corner of the izakaya, eating delicious rotten fish fillet, while secretly looking at shopkeeper Zhang.

For Ryo Kobayashi, such behavior is about to become a habit.

However, in recent times, too many bad things have happened in Totsuki Academy due to the appearance of Nakiri Thistle.

The Toyue coup, the establishment of the Central Food Agency, the abolition of all research associations, laboratories, clubs, etc., any matter that comes out can make her feel depressed!

In particular, Megijima Fuyusuke, Isshiki Kei, and Kuga Teruki, the three top ten, were directly dismissed, which made her even more disheartened.

Therefore, she could only drink alone.

After finishing the last sip of wine, Kobayashi Ringtong placed the empty wine bottle in front of Zhang Fan and said softly: "Zhang Fan, the wine is gone. Can I get another bottle?"

"Um?"

"Can you still drink?"

Zhang Fan put away the empty wine bottle, then raised his head slightly and glanced at her.

Seeing that her delicate and pretty face had begun to blush due to the stimulation of alcohol, it looked a little different under the light!

"This wine is not strong, so I can continue to drink it."

Kobayashi Gentian breathed out the turbid smell of alcohol, and his eyes became a little blurry.

"Okay, then I'll give you another bottle of wine, but it can only be the last bottle. After you drink it, it will be gone." With no choice but to take out a bottle of wine, Zhang Fan could only continue to take out a bottle of wine and handed it to Xiaolin Ringtong. .

"Don't worry, I will definitely control myself."

Kobayashi Rgentan finally looked at Zhang Fan with a faint smile, and then continued to drink.

After that, the two of them had nothing to say!

…

It’s good to be bitter or spicy.

Be happy and dancing.

Any diner can find temporary relief in an izakaya. And Zhang Fan's izakaya will always look like that.

But no matter what, these all kinds of diners give people a warm resonance.

There is laughter.

There are tears.

There is a story.

There are also simple home-cooked dishes.

Speaking of Kobayashi Rgentan, this girl is indeed a real sweetheart.

Faced with the many top ten who want to depose Nakiri Senzaemon and support Nakiri Thistle to take the throne, she is just watching the excitement and does not take it too seriously. She always holds the thought that "such a decision will make things more interesting in the future." " idea.

In fact, Gentian is somewhat similar to Joichiro.

She also felt that there seemed to be nothing to learn in the entire Totsuki Academy, and that the so-called "elite education" concept was indeed boring.

Therefore, she likes to run around and approve of any delicious food.

Deep down, she didn't even support Nakiri Thistle.

You know, Kobayashi Gentian uses rare ingredients, and the dishes it makes are definitely much more tasteful than ordinary restaurants outside.

But in Zhang Fan's eyes, he always felt that in essence, gentian was similar to Yukihira Soma, they both used one kind of ingredient, or one kind of food, to upgrade the cooking!

Therefore, people like her are definitely contrary to the cooking philosophy that Nagiri Thistle insists on!

at the same time.

She is broad-minded and magnanimous.

Know how to respect your opponents, and even more know how to praise your opponents.

In other words, among all the top ten, she has the most basic stance.

…

Pie and Tart are twin sisters who are often mistaken for each other.

Just like dumplings and wontons, glutinous rice balls and yuanxiao, for most people, they can't tell the difference.

Tart!

The place of birth is romantic France.

French: TORTA, translated as "tart", literally translated as "round bread".

As we all know, France is the capital of bread and has produced many classic desserts, and "tart" is one of them.

Use butter dough as the base, and add various seasonal fruits on top. In order to better share and eat, the portions of tarts are generally smaller. Make a plate of tarts with different fruit fillings. It is the best outdoor picnic or party with friends. suitable.

Pie comes from England and is completely different from the French "tart".

After the fruit and other fillings are spread on the butter dough, a layer of dough is placed on top of the fillings to ensure that the juice of the fillings does not evaporate. Subtle but full, full of British gentleman style.

all in all.

The strong one is the tart crust.

And the crispy thing is the pie crust.

At this point, add the sugar in batches to the pot and cook until caramelized, then gradually add water to liquefy the caramel.

Then peel and core the apples, cut them into thin slices, cook the apple slices with caramel liquid in a pan until soft, take them out and place them on baking paper and set aside.

Add a small spoonful of lemon juice and mix well, then add 15g of fine sugar and mix well.

Finally, add the cinnamon.

Next, boil the light cream and vanilla pods, strain out the vanilla, and heat again to a slight boil.

Preheat the oven to 220°C, set the upper and lower heat to the middle layer, and bake for 10 minutes.

Then, lower the oven temperature to 200°C, and bake for 25 minutes, so that the entire apple tart is golden brown and it's done!

…

Caramel apples are an eternal dessert topic that can always be made in various ways.

However, Zhang Fan was still able to make his own style. Although he only used some simple ingredients, the finished product was instantly eye-catching. Therefore, Akane Kubomomo was really impressed while eating the apple tart.

"Hmm~"

"Recipe without water."

"The amount of butter is only half of the flour."

"The texture of this apple tart is more like the crispy and loose texture of cookies, rather than the crispy and layered texture of water-based pastry. It is indeed Zhang Fan's dessert dish that people like!"

Having said that, Akane Kubomomo quickly took another bite of the apple tart. It felt sweet and soft, with moderate sweetness and a cold and smooth texture.

…

Many people don't like tart crust products.

Usually the tart crust is thrown away after the fillings are eaten. Moreover, the outermost tart shell may also affect the taste of the product due to improper freezing time and techniques.

But in fact, good tart shells and fillings, matched in the right ratio, crushed together and melting in the mouth, are the taste they should have. Especially the bitter caramel can fully reflect the mature taste.

The addition of caramel apples also highlights the unique flavor of this apple tart.

The oil-free base makes this tart crust dessert full of warmth!

"The internal structure is perfect, with a honeycomb-like porous structure, and the bubbles spiral outward evenly."

"So that every time you take a bite, it won't collapse."

"The outer layer of the tart shell is dry, but the inner layer tastes like jelly. There is only a rich milky flavor in the mouth, but it is not greasy at all!"

Immediately, Akanekubo Momo couldn't help but marvel at the apple tart in front of her.

…

Akane Kubo Momo.

There is something about her that is the same as Nakiri Erina.

Especially when it comes to emotions, these two people have always been deliberately forbearing.

To be honest, she didn't want to come to the izakaya tonight.

It's just that Ringtong Kobayashi, who was very unhappy because of the recent events at Totsuki Academy, had to drag her along.

And in the end, after some painstaking persuasion from Gendan.

She was dumbfounded and ran to the izakaya.

She understands and understands the concept of dessert cuisine better than many people!

However, the apple tart in front of her made her feel fragrant, soft, spongy and smooth. At the moment of entry, this familiar and delicate taste immediately made Akanekubo Momo reveal an expression of unfinished meaning.

"I never thought I would be able to taste such delicious desserts in my life."

Afterwards, Akanekubo Momo opened her eyes and murmured to herself, with a high degree of recognition for Zhang Fan's cooking in her tone!

"Here, I'll give you some cherries to relieve your tiredness!"

At this time, Mujiuzhienguo enthusiastically brought a plate of cherries.

"Thanks."

Seeing this, Akane Kubomomo could only nod quickly and said.