There are many people who like to eat fish in the live broadcast room, and there are even many viewers who live at the beach all year round. After seeing the fish that Ye Fei took out, many people did recognize it.
Bayu!
"Ye Shen, are we going to make mackerel as the first dish today?" His Majesty asked.
Ye Fei smiled and said: "Yes, long live the Lord, our first delicacy will be Spanish mackerel. This is a kind of sea fish. It is very common in many seaside cities in Lushan Province and is also very popular because the price is not high." It is relatively expensive, the meat is tender and nutritious. Many friends in Lushan Province like to use Spanish mackerel to make mackerel dumplings. This is one of the more common ways to eat it. In addition, there is another very popular way to eat it, That’s smoked mackerel, and our first delicacy today is smoked mackerel.”
"Smoked mackerel? No way? It's filled with smoke? We won't be able to see clearly for a while."
"Today's show was great. Let's see what the smoke rising into the sky looks like at Ye Shen's place."
"Hahaha, just don't let these guests run away."
"Smoked? I heard that eating too much smoked food is bad."
"Ignore the information above. If it doesn't taste good, you don't have to eat it."
"Although you can't eat too much smoked food, you can't deny that it's delicious."
"That's right. Ye Shen also made steak and Genghis Khan barbecue earlier. These are all."
"That's right, it's like you eat smoked delicacies every day."
Ye Fei's live broadcast room has never lacked incidents of insulting people. Many times, someone will be caught by everyone without knowing what they say, and then they will attack violently.
Chi Wang Tian Xia looked at the news and laughed loudly: "Let me tell you, are you overthinking?"
"Hey~~Brother Tianxia, what do you say?"
"The smoked mackerel in Lushan Province is not what you think. Although this delicacy has the word smoked, it is not smoked."
"No way? The smoked mackerel isn't smoked yet? How to do it?"
"Of course not, I can't say it now. You will understand later when Ye Shen cooks it. In fact, I was also fooled by this delicious food at the beginning. I thought it was smoked, but after eating it in my mouth, Then I realized that that was not the case at all.”
Ye Fei also smiled and said: "Yes, the smoked Spanish mackerel is indeed not smoked. Let's start cooking it next."
This fish is not small, but it is not a problem for Ye Fei to clean up.
After slaughtering and cleaning the fish, they rinsed it under the faucet. Everyone saw Ye Fei cutting off the head and tail of the fish with a knife and throwing it away. Then he cut the fish into sections, each section about four centimeters thick.
He took a basin from the side and put all the fish pieces in it. Then he took other seasonings from the storage compartment, such as refined salt, white sugar, cooking wine, soy sauce, white vinegar, spices, etc.
First put cooking wine, soy sauce, white vinegar and spices in a basin, and then add salt.
When marinating Spanish mackerel segments, you must ensure that each segment is evenly coated with salt, and there must be no less salt. It must be marinated inside.
After Ye Fei spread several fish sections evenly, he then added other fish sections. It can be said that every section was not missed.
After everything was sprinkled, it was placed directly in a storage compartment and marinated.
Taking advantage of this time, Ye Fei took out the peanut oil.
"Oil? Damn it, don't tell me this smoked mackerel is fried."
"Pfft~~Isn't this fried mackerel?"
"You are wrong. Smoked Spanish mackerel is really fried. This delicacy is not only delicious and fragrant, but also has a light smoky taste. That's why it is called smoked mackerel. Don't be fooled by its name. I was deceived." Chi Wang Tianxia said with a laugh.
In fact, he didn't know it at all. It can be said that many people in the live broadcast room were really deceived by the name. They all thought it was smoked, because this kind of food preparation method is also very common in China, such as bacon and smoked tofu. There are many smoked bamboo shoots and so on. The delicacies made in this way can not only be stored for a long time, but also the taste will not change.
Ye Fei also blinked his eyes mischievously and said: "Yes, smoked mackerel is indeed fried. Although this delicacy is a big item among the four-four tables, its preparation method is very simple. Pickled and fried, the main taste of salted mackerel is eaten, so it is also called smoked salted mackerel.”
Put the wok on the stove and prepare it without turning on the fire. You have to wait until the fish pieces are marinated before turning on the heat. Otherwise, the oil temperature will be too high for a while and the fish pieces will be over-fried.
Not long after, the fish segments were marinated. Looking at the marinated fish segments, there were some signs of being slightly soft. This means that the salt water has penetrated into the inside.
Although the fish pieces are marinated, they cannot be fried immediately because there is too much water in them and the water needs to be removed before frying.
Ye Fei casually opened another storage compartment and put the marinated fish segments in.
If you let it dry naturally, it will take a long time, but if you put it in the storage compartment, it will be done in a short time.
Ye Fei took out the fish segments and put them aside, then turned on the fire, heated the pot a little and added oil.
When the oil temperature reaches 70 to 80% hot, which is about 220 degrees, carefully put the fish segments into the oil slowly from the side of the pot.
There was an explosion, and soon a lot of jumping oil bubbles began to appear next to the fish pieces. Each of the oil bubbles moved the fish segments, making them slowly swim back and forth.
Three to five minutes later, a strong aroma appeared on the entire first floor of the bamboo building. This aroma was the smell of fried fish. It was fragrant but not greasy. After rushing into the nostrils, it made people feel like they were in the sea.
After a while, when the surface of the fish began to become crispy and hard and the cut surface turned golden, Ye Fei turned off the fire directly, then used a slotted spoon to pick up the fish to control the oil, and placed it in a basin.
In fact, this delicacy is enough for family use, but Ye Fei is going to have a banquet, so he still has to put it on a plate.
Another very important feature of Four Four Seats is that the requirements for utensils are relatively strict. If other delicacies pay attention to color, flavor, shape, then Four Four Seats pays more attention to the utensils than these delicacies. , that is to say, what the four-four seats pay attention to is that they have all the colors, flavors, shapes and utensils.
Ye Fei took out a saucer from the side. The saucer was rectangular, with a concave center. Then when the slopes on the four sides went up, they suddenly turned and an edge appeared, and then there was a wide slope. The edge, just on this edge, is covered with golden patterns. At first glance, this plate looks high-end and classy.
Especially antique experts like Long Longlong recognized this plate at a glance as it was definitely a good thing used in ancient palaces. This guy was very excited, but he couldn't get it, and he kept looking around in front of the computer in a hurry.
"No, no, I didn't expect Ye Shen to have so many good things. I must go and see them after the live broadcast ends."
Ye Fei rinsed the rectangular golden flower plate and put it on the table. He opened the storage compartment and took out a tender Chinese cabbage. He broke off the green leaves on the outside until they were exposed. The yellow core inside stopped when it was opened, but the obvious characteristic of this cabbage heart is very obvious, that is, there is a golden edge on the edge of each cabbage leaf.
Seeing this, many old viewers in the live broadcast room were not calm.
Why
Because Ye Fei has used this kind of cabbage before. In the episode when an old man from Nanjiang was a guest on the live broadcast, Ye Fei used this kind of cabbage to make a non-spicy Sichuan dish, which is a kind of soup. Specifically, it is called Soup Supreme. — Boiling water cabbage! And this kind of cabbage is the famous and rare good thing - Phnom Penh cabbage!
Ye Fei just said that the process of making this delicacy is very simple, but no one thought that in the end Ye Fei would come up with such a top-notch ingredient, Phnom Penh cabbage. When making boiled cabbage, it was so easy to scare an old man from Nanjiang. Mei's tongue melted. What did Ye Fei just do
Bye bye, bye bye, throw a lot of them into the trash can, once again, there is no suspense about the extravagant waste!
The old man in Nanjiang who was holding the mobile phone smiled bitterly and murmured: "I really want to send someone to pick up what you threw in the trash can. This kind of cabbage is really delicious."
After Ye Fei removed the outside of the golden-edged cabbage, he rinsed the cabbage heart under the tap again to make sure it was completely clean, and started to break it off again.
Seeing Ye Fei's action, many viewers in the live broadcast room were on tenterhooks, fearing that if he threw this thing away again, he would lose this cabbage, brother.
This time Ye Fei did not throw it away, but put the broken cabbage leaves on the chopping board. When it was almost time, he put the remaining cabbage aside, then arranged the cabbage leaves on the chopping board neatly, and the cabbage helped the direction. Consistent, then he took a knife and clicked it, cut off the cabbage, and then threw it directly into the trash can.
An old man from Nanjiang felt like his mouth was cramping, and the veins on his forehead were popping out.
"What a pity, what a pity."
Only the cabbage leaves are left. These cabbage leaves have golden edges and yellow cores, which are very eye-catching.
Ye Fei carefully laid all these leaves on the bottom of the plate. He was very particular when laying them out, keeping them as slightly apart as possible.
Then the fried fish pieces were picked up with chopsticks and placed on a cabbage leaf. The fish pieces were not as big as the leaves. After placing them on top, everyone found that the fish pieces seemed to be swimming in a golden ocean.
"I wonder if this kind of visual effect can be any better."
“The golden-edged cabbage wraps the Spanish mackerel segments that are crispy on the outside and tender on the inside. It’s so satisfying to take a bite.”
"As I said before, Ye Shen is Ye Shen. Every delicacy is so particular. Phnom Penh cabbage, such top-quality ingredients are only used as a foil in this delicacy."
After a while, Ye Fei placed all the fish segments on the plate. Immediately after the skill came online, a burst of aroma spread out in all directions.
Brothers and sisters, ask for anything. We have been attacked by several people again. I think we can avenge this revenge. With a little effort, we can kill them. Call the headquarters and subscribe for support! Many friends also asked, why did Mao write so detailed about some delicacies or cuisines? Can I say that what we have written so far is true? When you look at a lot of delicacies, you think, wow, it’s delicious, but you don’t know why it’s so delicious. So I will write down whatever I can think of or find information about. We sometimes make fun of each other, but when we cook delicacies We are also very serious *^_^*
(End of chapter)