Food: Random stalls, customers chase me all over the country

Chapter 511-Completely Different West Lake Vinegar Fish
Although this grass carp is not raised by the system, nor is it created out of thin air by the system, the quality strictly selected by the system is still trustworthy.

The preparation of West Lake Vinegar Fish is simple and uses few seasonings. If the fish itself has a strong fishy smell, it will definitely be difficult to swallow.

The black film on the fish's back was not heavy, but Wang Fan did not just leave it alone. According to the requirements on his recipe, the black film on the fish skin had to be scraped off with a knife.

Boil the water to 85 degrees, lay two slices of grass carp with their backs facing up, and use this half-boiling water to scald the fish skin.

The fish skin, which had been scraped clean of scales, shrank instantly when it came into contact with hot water. Wang Fan picked up a kitchen knife and gently scraped off all the black on the fish skin with the back of the knife.

After cleaning it again, wipe the fish with absorbent paper and it will look cleaner.

Zhuo Qianqian looked at Wang Fan's steps and compared them with the fish she had eaten before. She found that the fish's back was covered with black skin.

"Boss, is it crucial to remove the dark skin?"

Wang Fan nodded. "Of course it's crucial. If you don't remove it, the fish will be very fishy. If it's braised, sweet and sour, or stewed, it's fine. But if you don't remove the black skin, like West Lake Vinegar Fish or steamed fish, the fishy smell will be too strong. I guarantee you won't want to pick up your chopsticks just by smelling it."

"Forehead……"

Not only did I pick up my chopsticks, I even took two bites...

Forget it, there’s no need to tell the boss about this dark history.

Wang Fan didn't think much about it and continued to process the fish.

Cut the fish diagonally at intervals of 3 cm, cover the fish with chopped green onion and ginger, pour some rice wine on it and marinate it briefly, and finally apply a little starch on the fish.

Marinate for about 15 minutes before boiling water.

The fish in this dish can be steamed or boiled, but Wang Fan uses the boiled method.

Put the onion, ginger and yellow wine deodorizing set into the water, sprinkle a little salt in, put the fish into the pot and cook it slowly over low heat until cooked.

After cooking for about 5 minutes, the eyes on the fish head gradually bulged up. Wang Fan picked up the pot and placed the fish meat on another stove. He did not turn on the fire or lift the lid, and continued to cook it.

I have already started preparing another pot and started making the sauce.

The water in the pot, light soy sauce, salt, sugar, and a little pepper were poured into the pot by Wang Fan and stirred evenly while the water had not yet reacted.

Add Zhenjiang vinegar before the water boils and continue to cook over low heat.

Dark soy sauce for coloring, corn starch for thickening, every step is done just right, the thick sauce has become very viscous in the pot, and the rich aroma of vinegar has filled the small kitchen.

But because the fire was low, the vinegar aroma was not pungent, but rather mellow, like aged wine that had been decanted.

Use a spoon to scoop out a spoonful of sauce and pour it down. It is like a thick dark red line without any silkiness.

Turn off the heat and lift the lid of the pot containing the fish. The fish meat inside has turned white and shrunk slightly, indicating that it is fully cooked. Pick up the colander and rub the edges and bottom, then gently scoop up the fish meat, keeping its shape unchanged and put it on the plate.

When the sauce was poured on the fish, Zhuo Qianqian couldn't help but exclaimed "Wow".

The feeling is particularly magical, just like an ugly girl who suddenly turns into a peerless beauty after putting on makeup.

The cooked fish meat was originally white and looked unappetizing. The dark red sauce was poured on the fish, and the two colors neutralized each other, making the color of the sauce brighter.

Clear juice and glistening starch is the best description of the current state.

Finally, sprinkle a layer of ginger rice on it, and this dreaded delicacy is ready. Wang Fan took out two pairs of chopsticks, handed one to Zhuo Qianqian, and said, "Here, try it."

Although she had eaten a particularly unpalatable version of the fish before, Zhuo Qianqian still picked up a piece of fish out of absolute trust in the boss's cooking skills.

"what?"

She didn't even have to eat it. Just from taking a bite with her chopsticks, Zhuo Qianqian could feel the difference.

soft!
As soon as she picked up the food with chopsticks, the word "tender" appeared in her mind.

The chopsticks effortlessly tore a piece of meat from the fish. The tender white fish meat was mixed with a hint of dark red, which gave her a fresh and refreshing feeling.

The flavor of balsamic vinegar is strong but not pungent, and it has a light sweet aroma.

Dip the piece of fish into the sauce on the plate. The thick dark red sauce will completely wrap the fish.

Even if you lift your chopsticks, no sauce will fall into the plate.

Wang Fan said, "I've cleaned up all the fish bones, so you can just eat it directly."

Fish bones are much easier to remove when they are raw than after they are cooked, but this requires special techniques and superb knife skills, which most people cannot do.

Grass carp itself is a species of fish with relatively many bones. Big fish may be better, but the meat of big fish is not as tender as small fish. Wang Fan feels that this dish is more troublesome to eat, which may be the reason why it has been criticized.

But our ancestors were not stupid. Theoretically, as long as the cooking method was correct, this dish could be called West Lake Vinegar Fish. It didn't matter whether grass carp, sea bass or bamboo fish was used.

It’s just that grass carp and carp are relatively cheaper. If you really want to use a one or two kilograms of bamboo fish, then this dish will cost at least 200 yuan.

Zhuo Qianqian nodded and carefully put the fish into her mouth.

She usually gave the dishes to Wang Fan first, but this dish had a huge psychological impact on her, so she thought it would be better to try the poison herself first.

As soon as the fish enters your mouth, the aroma of vinegar rushes straight into your nose, but maybe there is not that much vinegar in it, so it only feels a little sour, but not pungent at all.

As soon as the taste buds on the tip of her tongue sensed the taste of the sauce, Zhuo Qianqian opened her eyes wide in disbelief.

The one I had before definitely didn’t taste like this!

When I ate that portion, I felt that the vinegar was vinegar, the fishy smell was fishy, ​​and the sugar was sugar. But the one in my mouth now, without any filter, does not have any fishy smell at all.

Moreover, the sourness of vinegar and the sweetness of sugar blend so perfectly that it is difficult to define whether it is sour or sweet.

Then the freshness of the fish and the saltiness of the salt come in, which directly elevates the taste in your mouth.

The finely chopped ginger rice exudes a faint ginger scent, which, when blended with other flavors, actually gives her a delicious taste of river crab.

With a gentle chew, the tender fish meat melts in your mouth. It is so soft that it breaks completely with just a touch of the tongue. After being cleverly blended with the sauce, the freshness and unique flavor of the fish meat can only be described as skyrocketing.

"Wow, it's so fresh. It's completely different from what I ate before."

Zhuo Qianqian gave a thumbs-up and praised, "Boss, this is even better than that Louwailou place."

(End of this chapter)