"My large intestine has been processed. When Master Xu finishes it, I will start to make it." Nie Ling'er stood up, looked up at the sun in the sky, and estimated the time it took to cook, and couldn't help but speak

He said: "This wave in the morning is probably not enough. I'm afraid this dish will be ready until the afternoon."

"Good food is not afraid of being late!" Yao Tianhedao.

Nie Ling'er smiled and nodded: "This is reasonable."

Nie Ling'er did not go into the kitchen to see Xu Zhien cook, which was a politeness. Besides, she was just curious about the smell of the black scale fish and had no intention of peeking into Xu Zhien's cooking skills. She heard Yao Tianhe say that he was a skilled chef.

, Nie Ling'er actually understood in her heart.

Soon, the dish made by Xu Zhien was completed. It was a soup, called [Black Scale Fish Soup].

He also specially used a small bowl of fish soup to leave three bowls, each bowl filled with a slice of fish for Nie Ling'er, Nie Fan and Yao Tianhe to taste.

"Thanks to the girl for helping her today. Xu is short of money and can only use this fish soup to express his gratitude. I hope the girl will not dislike her." Xu Zhien said to Nie Ling'er.

How could Nie Ling'er dislike it? If you can't taste the precious fish as black scaled fish today, you won't know when you will be waiting for the next time.

Master Xu was thinking about leaving a bowl for himself, which was just what she thought. He couldn't help but say quickly: "Master Xu, you have to be polite. I'm not happy to taste a bowl of soup made of black scale fish today.

”

As he said that, the three of them picked up the fish soup. Nie Ling'er and Yao Tianhe's first move were very consistent. They both took the fish soup with spoons and then put it under their noses and smelled it.

The refreshing aroma comes with a faint unique meat aroma of fish meat. The fish soup raised by this black scale fish has a more obvious flavor level than ordinary fish.

When Xu Zhien was seasoning, he abandoned all the heavy-tasting seasonings and only added a little salt and scallion oil he refined. He did not put the white pepper used to stimulate the aroma directly, for fear that its strong smell would rob the fish soup

It is delicious, but it is made into scallion oil. When the oil temperature is high, it will evaporate a lot of white pepper choking, leaving only its most basic fragrance.

Before the fish soup is released, you only need to add a little refined scallion oil, and the taste of this fish soup will instantly increase by several levels. This seasoning method is a bit complicated, and the tuning is all within scallion oil, but it is the best

Methods to preserve the taste of black scale fish itself.

Nie Ling'er couldn't help but nodded secretly.

Nie Fan, who was standing by, knew not to smell it first. He had already eaten all the food in the bowl with the soup and fish in one breath.

Then he nodded repeatedly: "It's delicious, the fish is so tender!"

Nie Ling'er shook her head helplessly and laughed. She looked at Master Yao and tasted a mouthful of fish soup together.

Sure enough, this fish soup is extremely delicious, and it is not a stunning feeling of hitting the beat, but it makes you feel the aftertaste aftertaste after savoring it. The fresh and fragrant soup base always echoes on the taste buds at the tip of the tongue, making you unable to help it.

I want to take another sip.

Take a bite of fish, it is tender and smooth, but it feels tighter than ordinary river fish. It really makes it live up to its high price.

There is no extra thorn, nor a trace of the earthy smell that river fish should have. It can be seen that Xu Zhien also put in real effort when dealing with the fish. Everything is handled just right without leaving a trace. This is the chef with real skills.

.

"Although the outstanding taste of the black scale fish itself is already very important, it has to be said that the key to the success of this dish is Master Xu's soup hanging technique." Yao Tianhe praised.

Nie Ling'er was also very satisfied and immediately agreed: "Among the many meats, it is relatively difficult to cook fish. A successful fish dish requires too much consideration, so there are many places where you are prone to miss it.

.But today, Master Xu's soup is just right and perfect!"

After hearing Nie Ling'er and Yao Tianhe's words, Xu Zhien couldn't help but be happy, and his confidence in his heart became more intense. He rubbed his hands with some excitement and said, "I hope the diners who are on the trial can also like you."

/p>

"Master Xu, don't waste time. I'll ask my brother to drive the carriage to take you to the registration place. Be more stable and faster." Nie Ling'er urged.

This time Xu Zhien did not refuse. Although the prepared food box was placed in a small stove for heating, the faster the better.

Soups are most afraid of getting cold, especially fish soup. Once the soup is cold, Xu Zhien will also get cold!

After seeing off Xu Zhien, Nie Ling'er also calmed down and began to focus on making her own dishes.

Add water to a porcelain basin, add onion, ginger, cinnamon, bay leaves, pepper and rice wine, then pour in a little soy sauce, and then put the treated large intestine into the porcelain basin.

Step 1: Steaming—

Burn the cage trunk, and after the water boils, steam the cage trunk lid with the large intestine for one hour, that is, two hours, so that the fat intestine can be steamed softly.

As soon as the hour comes, remove the onion segments inserted into the large intestine, and then cut the steamed large intestine into small segments about five centimeters, and then insert a prepared small bamboo stick from the middle part of the fat intestine segment horizontally and vertically to

Fix the shape of the fat intestine segment to ensure that it will not dissipate during the subsequent production process!

Step 2: Brush—

Boil water with a pot, add rice wine, pour in the juice used to soak onion and ginger, put in the cut fat intestine section, boil cold water and boil for another five minutes before taking it out.

The purpose of this step is to remove the odor. No matter what kind of fat intestine dish you make, removing the odor is the top priority!

Step 3: Blast—

Drop a little soy sauce into the drained fat intestine section to enhance the color. The oil temperature is 60% hot. The fat intestine section is put into the oil pan. The high temperature can instantly attach the color of the soy sauce to the surface of the fat intestine, and at the same time, it can instantly shape the fat intestines and achieve the removal.

The effect of exotic fragrance enhancement!

Fry the fat intestines until they are colored and remove them.

Step 4: Burn—

Make a pan of oil, add white sugar and stir-fry the color of jujube and brown sugar, then cook directly into the rice wine until it is soaked in the pot and immediately pour in an appropriate amount of hot water, and pour in the fried fat intestines together.

Add onion and ginger juice, salt, vinegar and sugar, boil over high heat and turn to medium-low heat and simmer for half an hour.

Steam, blanch, fry and cook, the whole process was done in one go, Yao Tianhe watched the whole process, and when the fourth step was reached, the smell of this large intestine had already appeared.

Finally, when the soup was almost done, it was the most critical step. Nie Linger looked at Yao Tianhe: "Master Yao, Amomum villoss powder, cinnamon powder and pepper powder!"

"Here is here!" Yao Tianhe quickly handed the prepared three seasonings to Nie Ling'er.

Nie Ling'er skillfully took 0.3 grams of each of the three kinds of powders, and then poured them into the pot. When the soup is completely sticky, add the bright sesame oil to brighten the dish, then you can take it out of the pot and put it on the plate!

One piece of rosy and shiny fat intestine segments, Nie Ling'er took off the small bamboo sticks on it and placed them in the plate in turn. Sprinkle a little celery on the top of the fat intestines, and finally decorated a few pieces of Yao Tianhe made on the plate.

Hawthorn.
Chapter completed!