Stop pretending, I am the God of Cooking and I am showing off my cards! - Chapter 792 Only by paying attention to everything can you make the famous dish of West Lake Vinegar

Chapter 792 Only by paying attention to everything can you make a famous dish as beautiful as crab meat – West Lake vinegar fish! 【Please subscribe】

“Hey, Uncle Sun is so awesome!”

Several young people from the Reservoir Management Bureau rushed to help. Some opened the net, some protected the fish, and some helped to participate in the tug of war.

Not long after, a big herring weighing more than thirty kilograms was dragged to the shore.

Everyone gathered around and took pictures with their mobile phones. They didn’t expect that Uncle Sun would catch a big fish of about thirty kilograms as soon as he shot it. He is worthy of being the chairman of the fishing association and his skills are high.

Old Suntou smiled, took out a few pieces of dried fish from his bag, put them on a disposable plate, placed them in front of Dundun, and rubbed the little guy’s head.

Every time I take Dundun out to fish, I can gain something. This is really better than any bait equipment.

Xiangdong checked the condition of the fish and found it to be quite healthy. He said to Lao Suntou:

“You can take this fish away later, as a reward for helping us.”

I actually caught several fish in the morning, including a crocodile gar weighing less than ten pounds. This helped to eliminate a scourge for the reservoir, and now it was natural to send a fish.

Lao Suntou said with a smile:

“Okay, I’ll take it away later and let Xiaolin clean up and make some dishes.”

If he had come by himself, he wouldn’t have wanted this fish, but today from a metaphysical point of view, Dundun also contributed a lot, so he had to take it away for everyone to try.

He took a picture of the big herring with his mobile phone and casually posted it in the Linji Food group:

“Let’s wait to eat the big fish we caught together with Dundun in the evening.”

After sending the message, he sent it to the Yingchun Street Fishing Association group to let everyone see the skills of the chairman. At the same time, he encouraged the young people in the group to guard against arrogance and impetuosity, stabilize their mentality, and the big fish will naturally catch it. Take the bait.

In the store, Shen Jiayue looked at the photo of the big fish with Lao Sun’s hair, and couldn’t help but post in the group:

“Uncle Sun is so awesome. I can’t even imagine how to drag such a big fish out.”

As soon as she sent it out, the oven next to her made a “ding” sound. The set baking time was up. Shen Jiayue immediately put down her phone and ran to the oven happily.

Hoho, the moss biscuits made by my baby are coming out of the oven!

She turned on all the cameras and took another picture of the end of the oven countdown. After taking the picture, she opened the oven door, and a strong smell of moss mixed with the aroma of noodles wafted out from inside.

“Wow, it smells so good. I feel like I succeeded.”

She was actually quite reckless when she did it, but now she was a little afraid to do it for fear of overturning.

But when she put on insulated gloves and nervously pulled out the baking pan, she discovered that the biscuits inside were golden in color and slightly swollen, and the moss on top exuded an alluring fragrance and looked very tempting.

“Wow, I really didn’t expect that I could make such beautiful biscuits. I made this alone without Xu Bao’s help. Put ‘Awesome Chef Shen’ on the public screen!”

Hahaha, I really didn’t expect it to succeed.

Shen Jiayue was so excited that she was a little incoherent. She held the baking sheet and turned it upside down on the large tray next to it, so that all the cookies inside were placed on the tray.

This will cool the biscuits quickly and prevent the remaining heat from the baking pan from burning the biscuits.

The biscuits on the tray are golden in color and very attractive. The shredded moss garnished on top is dark green, which matches the color of the biscuits very well and gives it a feeling of seaweed biscuits.

Shen Jiayue picked up a piece and put it into her mouth to take a bite. The biscuits were fragrant and crispy, and the noodles had a rich flavor. Paired with the salty taste of the green vegetables, it was really enjoyable to eat.

“It’s so delicious, much better than the seaweed biscuits in the supermarket.”

Shen showed off in a self-proclaimed manner. He even brought his mouth close to the camera and recorded a chewing sound, which sounded really crispy.

But it’s hard to say whether netizens will think so after the video is uploaded.

Because this kind of blatant poisoning behavior is so bad, especially at night, it can easily lead to overeating and overeating, which is quite dangerous.

This girl finished the biscuits in her hands and began to post photos everywhere. She wanted to let everyone on the space station know that she could make biscuits, and they were high-end moss sesame biscuits!

At the same time, Lin Xu was in front of the aquarium in Building 4, listening to Lao Wu explaining the cultivation of West Lake vinegar fish.

“The fish used in West Lake Vinegar Fish is not specifically limited to grass carp. We have used sea bass, mandarin fish, and even grouper before, but some lay experts do not limit it to grass carp… but grass carp It’s not that it can’t be used. If you keep it in clean water for a few days and feed it some soy flour, the fish will still be delicious.”

Lin Xu had heard Lao Xie say this before, and he asked:

“Isn’t this the same way as raising crispy Anhui fish?”

Lao Wu smiled and shook his head:

“It seems to be the same, but there are actually differences. The crispy Anhui carp is made from more than three kilograms of grass carp and raised in running water. Then it is fed with soybean meal for several months, which completely changes the muscle texture of the grass carp. Regardless of whether it is made into fish or fish. Still hot pot, the texture is very crispy, and you can’t cook it whole. You can only slice it and stir-fry, bake it, make porridge, hot pot, make fish raw, etc. Otherwise, the fish will not be chewable and you will not be able to eat it.”

My day, is there such a restriction on how to eat crispy Anhui fish?

Lin Xu didn’t expect crispy Anhui fish to be so complicated. No wonder it was grass carp, but the price was much higher.

Wu Shouye continued:

“Although the grass carp used for vinegar fish needs to be stocked in clean water and fed with soybean meal, the growth cycle only lasts a few days, which is different from the several-month growth cycle of crispy Anhui fish. To put it simply, the grass carp used for vinegar fish is considered Amateur fitness enthusiasts can just eat some protein powder to build muscles, but Crispy Wanyu is a professional bodybuilder who needs to constantly eat protein powder to build muscles and make his body look like marble.”

After hearing this, Lin Xu finally understood.

It seems that the plan to bring two crispy Anhui fish home from Building 10 to make vinegar fish is going to go bankrupt.

However, you can use crispy Anhui fish to make Shunde rice porridge hot pot, and use the porridge as the bottom of the pot to scald the fish fillets. It tastes absolutely extraordinary.

Wu Shouye used a net to fish out a grass carp weighing about two kilograms from an aquarium in the corner, and said while working:

“This fish was delivered last week. It rested for three days and was fed with soybean meal for a few more days. Now it looks obviously longer, probably because it has lost less fat.”

He pointed to the remaining grass carp and said:

“Take it with you when you leave later. Try to make a vinegar fish for your younger siblings to try.”

Lin Xu was not polite:

“Thank you very much, Chef Wu… By the way, my wife and my father-in-law both said that we haven’t tasted authentic Hangzhou cuisine in Hangzhou, let alone West Lake vinegar fish. They are very disappointed. Where should I eat when traveling? Is it more appropriate?”

Wu Shouye thought for a while:

“If you want to be safer, go to the State Guesthouse over the West Lake. My brother is in charge of the restaurant inside. They are all authentic Hangzhou cuisine. There is almost nothing wrong with it except that it is expensive.”

oh? There is also a state guesthouse in Hangzhou?

Lin Xu was a little surprised. He thought it was only available in the capital.

Seeing his confused look, Wu Shouye did some popular science seriously:

“Actually, there are state guesthouses in almost all major cities. If you search carefully, you can find them. When traveling to other places, if you are worried about the pitfalls in terms of catering and you are not short of money, the most recommended one is actually the state guesthouse, which costs 500 to 600 per capita. You can eat the most authentic local dishes, which is much more reliable than Michelin and Black Diamond restaurants.”

The state guesthouse has the task of receiving foreign guests, and profit is not the first priority. Therefore, stability of the dishes and other items is the first priority, and profit is the second.

There are almost no pitfalls when you go to a place like this to eat. Even if there are bad reviews, it is because you are not used to the taste.

Lin Xu secretly wrote it down and planned to tell his father-in-law later.

From now on, when you go out, look for the state guesthouse for meals and accommodations, and you will never fail.

Arriving at the small kitchen, Wu Shouye began to prepare the ingredients for West Lake Vinegar Fish, including ginger, sugar, salt, rice wine, rice vinegar, soy sauce, pepper, lotus root starch and other ingredients and condiments.

Lin Xu looked at the lotus root noodles and asked curiously:

“This dish is thickened with lotus root starch?”

“Yes, because compared to ordinary starches, lotus root starch is brighter and moister. It has better visual and taste. And generally speaking, it is made from lotus roots produced in West Lake. The fish are also raised in the water of West Lake. So It’s the original flavor, but now… I can only think about it.”

Nowadays, the West Lake is full of tourists, so you can’t even think about raising fish and lotus roots.

Lin Xu adjusted the camera, and the recording of the new video officially started.

“Hello everyone, I am Lao Wu, the executive chef of Building 4 in Diaoyutai! As a inheritor of Zhejiang cuisine, I saw that many people online complained about West Lake vinegar fish. Today, while Brother Lin is here as a guest, I will make a West Lake vinegar dish. I’ll give you some insight into the fish, and at the same time tell you why you stepped into the trap.”

After the opening remarks, he began to introduce the ingredients to be used.

When talking about soy sauce and rice vinegar, the trademarks were also specially displayed:

“To make West Lake Vinegar Fish, you need to use Hangzhou’s local Huyang soy sauce and Pisces rice vinegar. These two plus the rice wine that Hangzhou locals like to use, that is, rice wine, are called the three treasures of Hangzhou cuisine. Almost all Hangzhou dishes are made from Don’t prescribe these three condiments.”

After he finished speaking, Lin Xu began to add:

“What is the difference between this kind of soy sauce and vinegar and the ones from other places? For example, Zhenjiang balsamic vinegar, can it replace Pisces rice vinegar?”

Wu Shouye said:

“Those with strong tastes can choose Zhenjiang Balsamic Vinegar, but if you want to get the crab flavor from the fish, it’s best to use Pisces Rice Vinegar, because it has a fresher taste and can better bring out the deliciousness of the fish.”

When making local dishes, local condiments are very important.

For example, when making Northeast iron pot stew, you cannot use red bean paste from Sichuan and Chongqing; when making steamed hairy crabs from Shanghai, you cannot use Shanxi mature vinegar; and when making Jiangxi three-cup chicken, you cannot use highland barley wine instead.

For many dishes, only local condiments can create that unforgettable taste, and the whole dish has a soul.

After introducing the condiments, Wu Shouye boiled a pot of water and started killing the fish.

First remove the scales, gills and internal organs, then cut off all the dorsal fins, pectoral fins, pelvic fins and other parts, and trim the fish tail into a scissors-shaped swallowtail.

“West Lake vinegar fish pays attention to its shape. The fish must be completely trimmed and even the tail must be shaped. If the West Lake vinegar fish you eat has fins, then don’t hold out any hope.”

When Lin Xu heard this, he smiled and said:

“Yes, with this standard, I guess one of those popular restaurants in Hangzhou will be overturned.”

These days, the catering industry has been improving efficiency. Although this has increased profits, the negative side effect is that the processing of ingredients is not as meticulous as before.

It is a routine practice to steam fish until the fish scales are eaten. Some rough chefs cannot even pick out the gills of the fish, so they start cooking it in a hurry. The taste of the fish produced in this way can be imagined.

In addition, there are fewer and fewer steps such as bleeding before killing fish, and the black membrane in the belly of the fish is not cleaned, which results in excessive fishy smell.

Wu Shouye cleaned the fish and the water in the pot was almost boiling.

He turned off the fire, scooped the water in the pot with a spoon and stirred it repeatedly. When the water temperature in the pot dropped to about 80 degrees, he put the grass carp on a plate, scooped up a spoonful of hot water and poured it on the fish. The fish skin on the sides was all soaked.

After rinsing, put the fish on the chopping board and gently scrape the fish skin with a kitchen knife. There was originally a lot of black film on the fish skin, but it suddenly became less.

“The fishy smell on the fish not only comes from the black film in the fish teeth and abdominal cavity, but the black film on the outside is actually very fishy, ​​so before cooking, you need to scald the fish skin and carefully scrape off the black film on the skin, so that the fish meat It’s fresher.”

Pouring hot water and scraping fish skin may seem simple, but the operation is not.

If the water temperature is low, the black film on the fish skin will not fall off, but the skin will be damaged when scraping. If the temperature is too high, the skin will easily shrink and crack, and the whole fish will be ruined.

Therefore, the water temperature must be kept between 80 and 85 degrees, and you should also take a spoonful and slowly pour it on, trying to make the fish skin evenly heated, otherwise it will still overturn.

When scraping, you should also pay attention to the angle of the road and the knife, so as to scrape off the black film without damaging the fish skin.

Seeing this, Lin Xu already understood why those hotels overturned.

Wu Shouye’s steps in cooking fish, from raising the fish to trimming the fins, to scalding the skin and scraping off the black film, are steps that few other restaurants can do.

And these are the keys to preventing fish meat from becoming fishy.

Coupled with the different seasonings, overturning is inevitable, and it can even be said that it is difficult not to overturn.

After scraping off the black film on the fish, the whole fish looks much whiter.

Clean the surface of the fish with clean water and start cutting.

Wu Shouye laid the fish flat on the chopping board, cut the fish from the tail, sliced ​​forward along the spine, and divided the fish into two halves along the head.

The one with the backbone is called the male piece, and the one without the backbone is called the female piece.

He cleaned the fish’s belly and mouth again, removing all the blood bruises, fish teeth and other parts to reduce the source of the fishy smell as much as possible.

Clean it up and start cutting.

The first is the female piece, which is required to have the fish skin intact and darkened with a knife.

The so-called hidden knife is to place the fish skin side down on the chopping board, and make a cut on the thicker fish spine. This makes it easier to absorb the flavor, but you must be careful not to damage the fish skin when operating.

For the male slice, the knife is cut diagonally from about four centimeters behind the head of the fish, with one cut every four or five centimeters, and the third cut is made diagonally to cut off the backbone of the fish.

In the past, the pots used to make this dish were small, so the male pieces were cut off so that the fish could mature at the same time.

Although there are large pot options now, this habit has remained.

Then beat the lower half of the fish with two more diagonal cuts. There are five cuts in total on the male piece. After all the cuts are done, marinate it briefly.

Rub some salt on the fish with onion and ginger, pour some rice wine on it, then put it on a plate to marinate.

This step is to remove the fishy smell of the fish in advance and use rice wine to bring out the fresh flavor of the fish.

While the fish was being marinated, Wu Shouye took a large piece of ginger and started cutting it. He first cut four or five large pieces and put them on a plate, which were used when cooking fish.

Cut the rest into thin slices, then into thin strips, and finally into ginger rice that is smaller than sesame seeds.

“When making West Lake Vinegar Fish, the ginger rice sprinkled at the end cannot be chopped, it must be cut into small pieces, the better. It is best to be able to taste the ginger flavor, but not feel the presence of minced ginger. This is the most perfect crab meat flavor. The baby will naturally come out.”

Lin Xu gained some experience today and learned another trick.

After cutting the ginger and rice, they each drank a cup of tea and rested for a while. Then they set up the wok, added half a pot of water, and started making West Lake vinegar fish.

Wu Shouye boiled the water in the pot, added ginger slices, salt, sugar, rice vinegar, soy sauce, rice wine, then added the fish head part of the male slices, and then the fish tail.

At this time, reduce the heat to the minimum, wait until the water in the pot stops boiling, then put the female slices in, and start cooking the fish bit by bit by soaking it.

While Wu Shouye was doing it, he looked at Lin Xu and asked:

“You have a soft-boiled sweet and sour carp baked noodles in Kaifeng in the Central Plains. It is actually very similar to the West Lake vinegar fish. This is also evidence that the Song Dynasty moved south. Many people joke that Hangbang cuisine is better than Kaifeng cuisine. This is There is some basis for it.”

Compared with the West Lake Vinegar Fish, the method of making soft-fried carp noodles has an additional step of frying. After frying, it is soft-fried, which makes the fish taste more fragrant and can also greatly reduce the fishy smell of carp.

But the West Lake vinegar fish does not have the step of frying. I have to say that this is very bold, because if you are not careful, the fish will become fishy.

In fact, the continuous negative reviews given by foreign tourists to West Lake Vinegar Fish have already illustrated this problem.

Lin Xu looked at the watery shrimp eyes in the pot and asked curiously:

“Do you keep soaking like this until the end?”

“Yes, keep cooking, and the fire should not be too high. When the fish’s eyes bulge out, it will be out of the pan. This is a sign that the fish has just broken.”

This step is actually similar to steaming. The fish eyes are swollen and then cooked.

After about five or six minutes, the fish eyes in the pot bulged.

Wu Shouye immediately picked up the colander and started to take out the pot.

First, carefully take out the female slices, remove the green onions and ginger on them, and place them on a plate with their backs facing inward. Then take out the male slices as well, with the front and back sections facing each other, and place them on the plate with their backs facing inward.

After doing this, it’s time to season.

Use a slotted spoon to remove the ginger slices from the pot, add some sugar again, then add rice vinegar and soy sauce again to adjust the color to a slightly black state.

Adjust the color, bring to a boil over high heat, simmer for a while, and then add the gravy made from lotus root starch.

When the sauce in the pot is thick enough to be stringy, turn off the heat, bring the wok to the fish plate, and pour the prepared sauce onto the fish, covering the fish body and the bottom of the plate.

After pouring the sauce, sprinkle the chopped ginger and rice finely on top of the sauce, and the entire dish is officially completed.

“The West Lake Vinegar Fish is done. Let’s try it, brother Lin, to see if it’s as bad as the netizens say.”

Lin Xu smiled. If all the restaurants in Hangzhou followed this process to make West Lake Vinegar Fish, no one would say this dish was unpalatable anymore, and even Hangzhou would be able to get rid of the label of a food desert.

It’s a pity… How many chefs can make West Lake vinegar fish to this extent?

He shook his head, picked up the chopsticks, picked out a piece of meat from the belly of the fish, and put it into his mouth along with the thick soup.

The fish meat can be picked up easily and it doesn’t feel too bad.

But at that magical moment, the fish seemed to melt in his mouth. The delicious taste and the sweet, sour and salty taste made Lin Xu unable to believe that he was eating grass carp.

“My God, this fish is so… so delicious!”

The fish meat is so delicious that it seems to be made by reshaping crab meat. It is extremely delicious in your mouth and has no fishy smell at all.

Is this the real West Lake vinegar fish?

Love it, love it!

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