Chapter 170 An all-fish feast!

Author: Nian Beifeng

Chapter 170 An all-fish feast!

"What kind of goods cost so much?" Wang Zhengyu was confused by the question.

"I won't buy the other eight delicacies: abalone, sea cucumber, shark's fin, bird's nest, skirt, scallops, because they are too expensive. These are enough." Zhou Mochen thought for a while and said.

"You are really good at eating. I know, I will make sure to get everything for you. This is the beach, so things are easy to find. I also want to see what big dishes you will make tomorrow." Wang Zhengyu said with a smile.

"Don't worry, Director Wang, I will definitely make you satisfied." Zhou Mochen replied with a smile. One of the most luxurious dishes in Chinese cuisine. Isn't it a well-deserved reputation?

Zhou Mochen picked the two largest yellow croakers, one weighing 5 pounds and the other weighing 3.5 pounds, and started deboning them.

Use a knife to scrape the scales and remove the bones from the whole fish. This is where the master’s experience is most tested. Take a chopstick and poke it through the fish’s mouth to break off all its fibers. The more you poke toward the tail, the thinner and thinner the skin becomes. It’s easy.

Poke leakage, so the chef needs to be brave and careful, poke to the farthest tail root, feel the joint, break it, and take out the fish bones.

Whether the deboning was successful or not, the main test was whether there would be water leakage. Zhou Mochen was absolutely confident in the deboning. Then he took two green onions, rubbed salt on them, propped up the fish maw, and marinated it overnight to get the flavor.

Both fish are treated in the same way, and they are properly stored after being processed. You can officially start cooking at noon tomorrow.

Zhou Mochen prepared a fish feast for dinner. There were only a few people, so one of each kind of fish was enough to eat. After learning how to make seafood for so long, this was the first time he tried it. He was very happy to have something fresh.

.

After sorting through the dishes to be made, we started to deal with the fish. Needless to say, steaming the grouper is the first choice. The hairtail is also simple, whether it is vinegar-flavored or fried. Anyway, there are many hairtails, so every day

Try everything, and at least leave some for the program team.

Zhou Mochen thought about how to make golden pomfret for a long time, and chose a method of crispy bone. In addition to the processed one, there are two large yellow croakers left, which are perfect for making sauce. Eel, pan-fried, or roasted in red wine can be used.

There were enough ingredients and the cooking time was not long, so Zhou Mochen went ahead and started cooking.

After a while, Wang Zhengyu brought all the ingredients. Zhou Mochen also brought a lot of dry goods. First, soak all the dry goods, and then simmer them slowly with broth after eating.

I took a look at the ingredients brought by the program crew, including chicken, pork, beef, mutton, vegetables, etc. They were really welcome. I also got addicted to the noodles made by Zhou Mochen in the morning. I wanted to have a big meal in the evening.

The draft was ready in my mind instantly.

"Is there anyone here to help wash the vegetables?" Zhou Mochen shouted when he saw so many vegetables.

"Brother Chen, let me help you!" Zhao Jinmai hurriedly dropped her sea fish and ran over.

"And my brother and I!" Zhang Zifeng pulled Peng Yuchang and came to help.

"Let me help you with the meat." Chef Huang also took the initiative to come to the kitchen.

After Zhou Mochen divided the work among several people, they each performed their duties.

The dishes of the program crew did not have such exquisite requirements, so Zhou Mochen cooked them in a rough way, most of which were braised and stir-fried. Zhou Mochen also chose a chicken to make white-cut chicken.

The sky is slowly getting dark, and the stews are slowly simmering on the small stove.

At this time, Zhou Mochen also started to process the seafood. Both the hairtail and pomfret needed to be fried first, so he simply cooked them together. He took out the hairtail and pomfret that had been marinated in the afternoon.

Heat up the pan and pour oil. After the oil is hot, fry the marinated hairtail segments until both sides are golden brown. Then remove and drain the oil and set aside.

First fillet the pomfret. Cut off the head first and keep it. Then cut the fish to the bone along the middle line from the head to the tail. Fill the fish to both sides along the middle line. After filling one side, turn the fish over and fillet the other side.

On one side, keep the fish bones.

Cut the fish fillets into 3 cm long pieces and cut the fish bones into 3 equal parts in the horizontal direction. Mix the fish fillets with egg white and marinate.

Heat the pan and pour oil. After the oil temperature rises to a certain level, add the fish fillets and fry for two to three minutes. During the frying process, use chopsticks to gently spread the fish fillets until the color turns white. Then use a slotted spoon to remove the fish from the oil pan.

Drain oil from slices.

Then mix flour, cornstarch, baking powder, salt and water in a bowl. Add oil and stir evenly to form a batter. Roll the fish head and fish bones in the batter and fry them in the oil pan for four to five minutes.

Crisp. Place the fried fish bones on the plate and arrange them into the shape of the fish.

Pour the oil back and light the fire. Add the ginger slices and garlic slices, stir-fry until fragrant. Then add the mushrooms, celery stalks, red pepper, fish sauce and sugar, stir-fry, add the fish fillets, and pour in the rice wine.

Mix corn starch and water in a bowl, pour the water starch into the pot, boil, stir, and thicken the gravy. Add some white pepper. Then place the prepared fish fillets on the crispy fish bones.

The method for hairtail is similar. Add shredded ginger and garlic, stir-fry over medium heat until fragrant. Add fried hairtail, shredded green onions, vinegar, white sugar, light soy sauce, Shaoxing wine, and pepper oil, stir-fry until

The sauce will thicken. Finally, put the sauce and fish on a plate and drizzle with a little sesame oil.

The simplest ones are fried hairtail and pan-fried eel. They are washed and cut, marinated, trimmed over high heat, and fried slowly over low heat. Fry until golden brown on both sides. High-end ingredients often only require the simplest cooking.

It can bring out the mellow flavor of the ingredients themselves.

The last thing Zhou Mochen made was red wine-roasted eel and sauce-glazed large yellow croaker. Compared with the former, the sauce-coated large yellow croaker was more complicated and delicate.

The most important thing when cooking red wine is red wine. Wash and cut the eel into pieces, then cut the back of the fish on the inside of the belly, but not cut it, into an open piece. This will make it more delicious and easier to cook. Add a little red wine, salt, and uncooked fish.

Pick up the onion, ginger and garlic and marinate for half an hour. Add a little oil to the pot and fry the marinated eel pieces on both sides. After frying, use the oil in the pot to stir-fry the pepper, onion, ginger and garlic until fragrant, then pour in

For the eel, add sugar, red wine, a little salt, and simmer over low heat until the juice is reduced.

The sauce-coated large yellow croaker focuses on the skill of cutting and frying. With exquisite skills, the large yellow croaker is deboned and meat is removed, and carefully cut into pieces with peony blades. The fresh and tender fish meat exudes the smell of the ocean. The fish fillets are wrapped in egg white.

The carefully prepared wheat pulp is fried under the high temperature of the oil pan to create a golden coating. The fresh fish meat is wrapped in a crispy skin, and the taste can be said to be crispy on the outside and tender on the inside.

Finally, the ancient vinegar-sour juice made from maltose, date paste, and old vinegar is poured on the fried fish, giving it a crystal-clear and moist appearance. It is sweet and sour in the mouth and appetizing, and is suitable for all ages.

After the dishes are done, the time to steam the grouper is just right. Put the sauce ingredients into a bowl, stir evenly, add water and mix in the frying pan, heat it up, and pour it on the fish body. Put oil in the frying pan and heat it

When hot, add shredded ginger and stir-fry, pour over the fish body, then add chopped green onion,

The preparation of the sauce is also very simple, just mix light soy sauce, fish sauce, sugar, and white pepper.

"Teacher Huang, please bring our dishes into the house first. These are all. I will serve them from the program team now." Zhou Mochen said as he directly ordered some plates of fish. Zhou Mochen, who had a lot of fish, cooked more and asked them to

The people from the program team gave it a try.

The dishes prepared for the program crew are more resistant to hunger. They include braised beef, Dongpo pork, plain chicken, salt and pepper lamb chops, as well as some vegetables and sea fish. The portions are quite sufficient.

Taking the time to look at the dry goods for soaking, they were almost there. Zhou Mochen found a casserole, communicated with Zhuzhu, and put the cooked broth in Xingchenzhu into the casserole. Washed and drained several precious dry goods.

water, cut into small dices, put in a casserole, and simmer over low heat.

Zhou Mochen breathed a sigh of relief after seeing that everything was done. Fortunately, there weren't many people eating, otherwise it would have been quite troublesome to deal with it by himself.

I took out the silk-wrapped rabbit from the refrigerator and processed it a little. I also distributed some rabbits and spicy rabbit heads to the program crew. I carried the snacks and went back to the house.

"Xiao Chen has been waiting for you. Good guy, the seafood you cook really looks good and has an attractive aroma." Chef Huang said as he looked at the seafood on the table.

"Teacher Huang, thank you. This is my first time making this. I have learned it before, but I have never done it before. Let's start dinner. I'm so hungry." Zhou Mochen said with a smile. He also wanted to try the taste of these dishes.

.It’s not too bad when you think about it.

"Yeah, brother Chen, it's delicious." Zhao Jinmai tasted each of them, and the expression on his face became richer each time.

"If it tastes good, eat more. If you want to eat, go fishing tomorrow." Zhou Mochen said dotingly.

"Xiaochen, you are the only one who dares to speak like this, as if the sea is owned by your family." Huang Xiaochu tasted this rare delicacy leisurely.

"Brother! Do you want more rice?" Zhang Zifeng joked when he saw that Peng Yuchang had already eaten a bowl with vegetables.

"Well! I don't care about it today. The food is so delicious. Let's go on a diet to lose weight in the future." Peng Yuchang felt that the sauces of several dishes poured over rice were a supreme enjoyment.

"Xiaochen, your silk-coated rabbit and spicy rabbit meat are very good, they are very suitable for my taste." He Jiong said with a smile.

"Haha, I forgot that people in Teacher He's hometown usually eat chili peppers, and the seafood is a bit bland." Zhou Mochen said, suddenly thinking of He Jiong's hometown.

"Come, first of all, welcome our old friends Zhou Mochen and Zhao Jinmai to Mushroom House. Then, thank Xiaochen for his warm hospitality today. Let's raise our glasses together and give him a toast. Done!" Huang Xiaochu raised his hand.

The wine glass gestured to everyone and said.

"Teacher Huang is so polite. Thank you to the program team for the invitation, and to Director Wang for the fishing rod. And thank you to Mushroom House. Everyone knows that we met here when we were three years old. Thank you for letting me know another person in my life."

Half. Thanks, done!" Zhou Mochen said with emotion. Zhao Jinmai stared at her boyfriend with watery eyes. If there wasn't someone around, she would definitely pounce on him again.

"Haha, these are all fates. These fates all come from Mushroom. It seems that our Mushroom also has the potential to be a Yue Lao." He Jiong said with a smile. He is still very optimistic about these two young people. They have outstanding achievements in their respective fields.

It is a small achievement, but what is more rare is not forgetting the original intention.

"I am the matchmaker!" Zhang Zifeng said aggrievedly.

"Okay, okay! It's all your credit!" Zhao Jinmai quickly coaxed his best friend and said.

There is still a bit of coolness in the night at the beach, and the humidity mixed with the salty smell has a special smell.

Everyone enjoyed the meal happily, and Peng Yuchang even ate until he didn't want to move. There was nothing left on the plate, which was enough to show the charm of the meal.

Zhou Mochen is also very glad to have come this time. Trying different dishes is a very new thing for him. Overall, it is still slightly flawed. He is also thinking about which year the Star Bead will unlock the resources of the ocean.

After dinner, Zhou Mochen went to the kitchen to check out the simmering soup. It would still take some time. So he found a lounge chair and sat in the yard, quietly feeling the coolness brought by the sea breeze.

"Brother Chen." Zhao Jinmai also moved a small stool and ran to sit next to Zhou Mochen.

"Did you have fun at three years old?" Zhou Mochen asked with a smile.

"Hmm, fishing is so fun. Do you want to go tomorrow?" Zhao Jinmai asked expectantly.

"Tomorrow, ask the director if you can borrow a fishing boat to go to a farther place to catch some shellfish." Zhou Mochen thought for a while and said, he ate too much fish today. He wants to change his taste tomorrow.

"Okay, okay." Zhao Jinmai replied with a smile.
Chapter completed!