His second grandfather used to be a chef in a restaurant and had good cooking skills. Later, he came back here to open a B&B. With his good cooking skills and special style, he attracted a lot of business.

Feng Shen was adopted by his second grandfather at the age of seven, so he was considered to be a living under someone else's roof.

Although no one dislikes him, he doesn’t want to eat a meal. Since childhood, he will help greet guests on holidays or after school every day.

When he got older, he helped in the kitchen.

His uncles and cousins ​​were not interested in cooking. Seeing that he was willing to cook, his second grandfather gave some advice.

After cooking for a few years, he is quite good at several dishes and has some experience in cooking. He got the ingredients and studied them. At least the dishes he made can be eaten.

Now with the benefits given by the system, the recipes of the two kinds of fish are printed in his mind like robot programs.

He was looking forward to today's lunch himself, wanting to know what kind of flavor it would make by making those two fish according to the recipe.

He slices the buckle that has not been completely thawed so that it can thaw as soon as possible.

Then we started making fish.

He is serious about making fish.

Prepare the ingredients first: mix the cooking wine, cut the ginger and green onion, and boil the chicken soup. Roll the pigeon eggs and peel them in the shell. Cut the pigeon jerky meat into shreds, cut the soaked sea cucumber into diced... Put them in the pot to cook the soup.

Then I'm ready to kill the fish.

There are different ways to kill two kinds of fish.

When making Bazhen Sea Bass soup, killing fish is very clean and neat. First, insert bamboo strips directly from the fish mouth, stir it and quickly remove the internal organs from the mouth. Remove the intestines and fish gallbladder, and stuff other internal organs back into the stomach.

This technique requires some skills.

Since the Yellow River carp is braised, of course, it is a whole pot. Remove the gills and internal organs, scrape the fish's belly, and raise the flower knife on the fish's body.

He scratched the fish with a dense knife, which made the fish more delicious.

Then wash the vegetables.

Remove the leaves close to the top of the vegetable, rinse them with water, wash them, and cut them into pieces with one size fits. They are neatly placed, ready to make the boiled vegetable heart.

There is also a cabbage.

Peel off the leaves outside and leave a clean vegetable heart inside. Then cut the head and tail, leaving the middle into three pieces, so as not to loosen. He plans to make a dish of pearl cabbage.

There are enough stoves in his kitchen. As long as the coordination is done, he can cook several dishes at the same time alone.

First of all, he wants to make lotus root cakes and buckles.

The lotus root cake is rubbed into a ball with lotus root powder and rice flour, and then pressed into a sheet. After making the shape, sandwich it between the two quick-buttoned pork.

The bowl was enlarged and the medium size was ready. Then take out a jar from the refrigerator and filled it with a gray sauce. I made two spoons and drizzled it with water on the buckle.

This is his secret mushroom sauce.

Then put the pork in the steamer and steam it for about half an hour.

Half an hour later, he was enough to prepare the other dishes at the same time.

After the soup is boiled, then put the Songjiang perch into the soup and cover it with a pot and cook.

Then it’s about making braised carp. The braised carp on the recipe is a bit different from what he did before. You have to drizzle the fish body with boiling oil several times.

It is said that boiling oil can instantly degenerate the protein on the surface of the fish body and lock the umami flavor of the fish body. This is another reason why the flower knife is cut tightly.

There are also techniques for pouring oil. It must be even and maintain the appropriate oil temperature... Feng Shen put the fish on a steamer, and a spoonful of boiling oil just poured the fish body from head to tail.

Start from the beginning, and the next spoon starts from the tail. After one spoon, the scales wrinkle - the carp scales can be eaten, and the taste is like crisp bones - the fish skin shrinks quickly.

I drizzled a few spoons on one side, turned the fish over, and then drizzled again.

Then hot pot and season.

Put the fish in the pot, braised red, colored, and half-dried sauce, add tomatoes, shredded onions and other side dishes, cover the pot slightly, and then start the pot.

One dish is ready, and then it is made of vegetables.

Get a pot of chicken soup, roast the boiling and scalloping the heart of the vegetable.

Then place the cut cabbage core on a steamer and pour it into boiling broth until it is cooked thoroughly - pearl cabbage.

At this time, the fish soup can also be out of the pot. Take four wide-mouth bowls, each with a fish, a pigeon egg, a sea cucumber, and a few slices of water shield, and then scoop half a bowl of fish soup and add half a bowl of chicken soup.

Add half a pot of fish soup and half a pot of chicken soup. This is the soup at noon.

At this time, the buckles can be made just in time. Take out a big bowl and the buckles are trembling, and the rich mushroom fragrance comes to your nose.

For the last dish, the clean water chicken can also be used for the pot. Take it out and remove it from eight pieces.
Chapter completed!