Volcano perch, not to mention this is Ye Fei’s first time coming into contact with this fish. Like many people, this is his first time hearing about it. If he didn’t have a system in his mind to convey information, he would rather believe that this is an ornamental fish. , rather than an edible fish with excellent meat quality.
But now that he knows that this is a bass, Ye Fei is not polite. No matter how beautiful it looks, it will be eaten, just like a girl or a boy, no matter how beautiful you are. No matter how handsome you are, you are going to be someone else’s wife or husband after all.
Ye Fei is an expert at handling fish. He has killed several crispy carp, so he is very familiar with handling this volcanic bass.
Remove the internal organs, then dig out the gills, wait until everything is put away, then wash it under the faucet, put the volcanic bass on a plate first, and then turn around to get other auxiliary ingredients.
There are not many auxiliary ingredients for this delicacy, but they are all essential.
The first thing is the bamboo shoots. As soon as Ye Fei got the bamboo shoots from the storage compartment, he knew that the bamboo shoot system chose bamboo shoots from Wanlu Lake. Ye Fei had eaten this kind of bamboo shoots before, and it can be said that it is extremely delicious, sweet, crispy and refreshing. , one bite will be unforgettable. Now paired with this volcanic seabass, I don’t know what kind of delicious taste will appear in a while.
Then there are dried shiitake mushrooms.
Ye Fei has used shiitake mushrooms many times, but he did not introduce the details to the audience. Only he himself knows that the shiitake mushrooms provided by the system are not ordinary shiitake mushrooms, but are cultivated using century-old toona trees as the foundation. Shiitake mushrooms, in addition to their own fresh aroma, they also have a toon aroma.
After taking out these two ingredients, there are ham, refined salt, ginger slices, green onions, cooking wine and other auxiliary ingredients.
There are not many ingredients in this delicacy. There are only four or five kinds of ingredients sandwiched together. This highlights one of the characteristics of Cantonese cuisine, freshness!
Many delicacies in Cantonese cuisine do not use too many dazzling aniseed or fine powder at all, but use a small amount of things to match them, so that the delicacies made are as authentic as possible. This is why many Cantonese food tastes bland because there are less seasonings added to it.
After preparing these things, Ye Fei first soaked the dried mushrooms in water.
Many people don’t understand why shiitake mushrooms need to be dried, and dried shiitake mushrooms are much more expensive than fresh shiitake mushrooms, because the ingredients of shiitake mushrooms are different from many ingredients. Whether they are dried or fresh shiitake mushrooms, first of all, there is not much difference in their nutritional content. , the main difference between the two is that fresh mushrooms contain a kind of ergosterol, which is not found in many food ingredients. Ergosterol itself is not soluble in water, so it is not easily absorbed by people after eating it, and dry After shiitake mushrooms are exposed to sunlight, ergosterol will be converted into vitamin D, which is easier for the body to absorb.
If you want to use dried shiitake mushrooms in dishes or soups, you first need to soak the dried shiitake mushrooms. There is a trick to soaking dried shiitake mushrooms. You need to use appropriate warm water, so as to ensure that the dried shiitake mushrooms can be soaked. hair, and at the same time, it will not destroy the nutrients of the mushrooms.
There are usually two ways to soak mushrooms. The first is to soak them with sugar, and the other is to soak them in hot water.
But whether it is soaked with sugar or hot water, it actually takes a long time to soak.
Ye Fei did not choose either method, but chose a quick hair soaking method. He first boiled some warm water, the water temperature was about fifty degrees, then took a crystal bottle and poured the warm water into the bottle. , and then put the mushrooms in, and then saw him adding another spoonful of sugar, then plugging the mouth of the bottle, and shaking it vigorously a few times. After he stopped, he looked at the dried contents in the bottle. The mushrooms have absorbed water and swelled up.
This is a method often used by experienced drivers. The reason why a spoonful of sugar is added to it is because there is a nutrient called guanylic acid in the mushrooms. The existence of this substance is also one of the reasons why the mushrooms produce aroma. , adding sugar can prevent the loss of this nutrient.
After soaking the mushrooms, Ye Fei took the fresh bamboo shoots over, washed them, cut them into thin slices with a knife, and put them on a plate for later use.
Then he brought the ham over and cut it into slices as well, except that the ham slices were much thicker than the bamboo shoot slices.
After cutting the ham slices, put them together with the bamboo shoot slices.
At this time, Ye Fei took out the mushrooms and put the wet mushrooms on the same plate as the ham slices and bamboo shoot slices.
After doing this, Ye Fei turned around and started to clean up the Volcano Bass.
I saw him taking the back knife, slashing it down, first cutting off the head of the volcanic bass, then making another knife in the middle, splitting the fish head open, and then started to process the fish body.
The main process of processing the fish body is to separate the fish meat and fish bones, and this process also tests a chef's knife skills. Because the fish meat and fish bones themselves grow together, how can the fish meat be removed without damaging the fish bones? Woolen cloth
The knife Ye Fei chose was a wide knife with a thin back and a sharp edge. This was the first time he used this knife. It was so bright that even Ye Fei picked up the knife and pressed it diagonally on the chopping board. The knife actually worked. The bend when pressed shows how thin the knife is.
Taking the thin and wide knife, Ye Fei held the volcanic bass with its head removed under his hand, and then started cutting from the direction of the fish's head.
The thin and wide knife first ran along the backbone of the fish, and then slowly sliced towards the tail. During this process, Ye Fei's hand holding the knife could be said to be consistently parallel to the body of the fish. There was no shaking up and down.
When the knife reached the tail of the fish, Ye Fei gently pulled the knife back, cut the skin of the tail into sections, then pinched the meat of the tail with his left hand and lifted it up, leaving half a complete piece. The fish meat appeared in front of everyone.
Ye Fei turned the fish meat, and everyone was surprised to find that the place where Ye Fei cut it with the blade was so smooth that it made people speechless. There were no undulations at all, let alone the place where the knife was heavy.
Put the complete half piece of fish on a white plate, and then Ye Fei cut off the other half of the fish using the same method.
Finally, when both halves of the fish were placed on the plate, looking at the cutting board, only a flat fish bone remained.
Discard the fish bones and use only the flesh.
Ye Fei took a piece of fish meat and used a knife to cut the fish piece horizontally to make incisions. The incisions were very deep, but they did not cut off the meat, but stopped when they seemed to be connected but not broken. .
This is also a process that tests your knife skills, because if you don't control the knife well, the fish will be cut in half if you don't pay attention.
Ye Fei cut out the two pieces of fish, and then took a large white blue and white porcelain plate. First, he placed the split fish head on the edge of the plate, and then carefully spread the two slices of fish meat on top of the fish. The back of the head.
At this time, Ye Fei started to take the soaked mushrooms and cut them directly into slices. He also took the fresh bamboo shoot slices, and then the ham slices. In each knife mark, he carefully put the three flaky ingredients. .
After making these, Ye Fei prepared a small bowl of seasoning with cooking wine, refined salt, soy sauce and other ingredients, poured it directly on the fish, and sprinkled the chopped ginger and green onions on the fish.
These steps are not too many, but Ye Fei does every step very carefully, because he knows that Cantonese food not only needs to be full of color and flavor, but also needs to be perfect in shape, so it must be done carefully.
After everything was done, put the plate in a steamer and start steaming it.
There are many cooking techniques for Cantonese cuisine, but the most commonly used methods are steaming, baking, stewing, stewing, etc. These methods have one thing in common, that is, they use less oil, which fundamentally ensures that they are cooked using these methods. The delicious food can maintain the delicious taste of the ingredients to the greatest extent.
Put the prepared fish in the steamer and turn it on over medium heat. Ye Fei steamed it for about eight or nine minutes and then turned off the heat.
The fish is very cooked, but steaming it for too long will make the fish older and harder, so the time must be mastered.
After turning off the fire, Ye Fei opened the lid of the pot, and a cloud of white smoke rose up. Ye Fei smelled the refreshing smell of fish, and his saliva almost flowed out, but Still held back.
After he got used to the aroma, he used a pair of chopsticks to pick out the onions and ginger that had been cooked and tasteless, then placed the remaining onions and ginger shreds on the fish, and poured a little more hot sauce on top. With a chirping sound, a cloud of white smoke rose again, but after the white smoke disappeared, Ye Fei discovered that a ball of light appeared.
Seeing this light group, Ye Fei's eyes almost fell out of his eyes.
"Damn it, what kind of trouble are you going to make?"
(End of chapter)