In the store, Xie Baomin began to teach Lin Xu how to cook fish heads.

Today's fish heads were relatively large, so he specially used the largest double-eared wok to fill half of the pot of water and started to cook over high heat.

But he did not put the fish head in immediately. Instead, he placed the huge fish head in a basket with the fish skin facing up, and then poured hot water of about 70 or 80 degrees Celsius onto the fish skin.

Lin Xu was a little surprised:

"Does it also need to be blanched when cooking fish? Senior brother?"

"It is easy to break the skin if you cook it directly. If you blanch it first and then cook it, the skin can be more complete. This step is very similar to that of white-cut chicken. Even all dishes that require a complete skin need to be blanched in advance."

Xie Baomin explained while busy.

He scalded the fish head several times, then put the fish skin down into the pot.

After putting it in, add sliced ​​ginger and large green onions into the pot, and then pour in a spoonful of rice wine.

When dense bubbles appear on the edge of the pot, turn down the heat and keep the water in the pot at about 70 or 80 degrees.

This water temperature can keep the fish meat as intact as possible, and the fish skin will not be damaged.

Dai Jianli, who was frying crayfish next to him, said:

"This dish mainly involves soaking the fish in hot water. It is the same as boiled chicken, boiled shrimp and other dishes. The water should not be boiled or even reach 90 degrees. It should be soaked slowly so that the fish meat is intact and the bones are easy to remove."<

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Huaiyang cuisine is a famous literati cuisine that pays attention to elegance. The most elegant thing about this braised silver carp head is to remove the bones cleanly while keeping the fish skin intact.

In this case, soaking in hot water becomes the only option.

Zhuang Yizhou was born in Yanjing Hotel, so he had more opportunities to come into contact with this dish.

He asked curiously:

"When I was an apprentice in the past, a master said that if you don't want to cook it, you can steam it. Steaming can also achieve the effect of keeping the skin and meat from rotten but separating the fish bones."

As soon as he finished speaking, Dai Jianli said:

"Then you can slap him with a big ear scraper. Isn't this misleading? Why use the soaking method? It is to let the hot water seep in along the seams of the bones. The steaming method has a high temperature. Not only does the hot water not enter, but it will also make the fish meat

The water is lost, and the meat is all stuck to the bones. It's a waste, and a spoonful of chopped pepper is poured on it to make a chopped pepper fish head."

Xie Baomin also said:

"The steaming method cannot make a complete fish head. We, the head chefs, once tried it. We put dozens of fish heads there, steamed, boiled and fried them all, but the soaking method still worked."

When the head chefs of Diaoyutai gather together, they not only fight among themselves, but also occasionally make various attempts for dishes.

In this regard, Director Liao of the catering department is happy to see the result. Anyway, this kind of ingredient is not expensive, and it will be eaten as a staff meal after practice, without causing any waste.

Many famous dishes that seem out of reach to ordinary people are already tired of them.

Seeing that the two head chefs had no intention of hiding anything, others joined in.

Wei Qian asked:

"Chef Xie, what is the maximum water temperature for fish heads?"

"Eighty-five. If the temperature exceeds 85 degrees, the gelatin of the fish skin will dissolve, the muscle tissue and texture of the fish will also break, and the meat will become rotten and cannot be disassembled. If you have time, it is best to complete the whole process Below 80 degrees, the integrity of the fish is the highest."

While the fish was soaking, Xie Baomin began to prepare the auxiliary ingredients, including soaked mushrooms, soaked scallops, fresh winter bamboo shoots, and a piece of Jinhua ham.

Boil Jinhua ham in water and slice mushrooms and winter bamboo shoots.

After everything is ready, set up another pot on the stove next to it, add pork bone broth to the pot, put the winter bamboo shoots and shiitake mushrooms in and blanch the water to remove the astringency of the shiitake mushrooms and winter bamboo shoots.

After the ham is cooked, slice it into slices and blanch it in water to awaken the umami flavor in the ham as much as possible.

Zhu Yong looked at these ingredients and said in surprise:

"Shiitake mushrooms are fresh from grass, scallops are fresh from the sea, ham is fresh from land, winter bamboo shoots are fresh from the ground, and fish heads are fresh from the river... This dish is actually five fresh foods in one."

Xie Baomin wiped his hands, shook his head and said:

"No, it's not five delicacies in one, it should be six delicacies or seven delicacies."

Lin Xu couldn't understand his senior brother's words more and more.

Isn’t this dish just five ingredients?

Are there any other ingredients?

When I thought of my senior brother bringing the fish up, he said that Chef Qiu was very sorry and gave him a can of crab paste.

This is actually very doubtful.

You've screwed two fishes out of me, and you're still saying that I feel sorry for you.

Chef Qiu is not an M, so how could he feel sorry for himself? He must have been jumping around and scolding his mother at the time, right?

Is the jar of crab paste that the senior brother brought even after being scolded by Chef Qiu? Is it an ingredient for braised silver carp heads?

Thinking of this, Lin Xu asked:

"Is this can of crab paste also one of the ingredients?"

Dai Jianli gave Lin Xu a thumbs up:

"Yes, not only are there fresh fish from the river, but we also have to add fresh fish from the lake. The paste of the male crab can make the soup richer and richer, and it can also increase the thickness of the soup base."

Delicious braised silver carp head, the meat tastes soft and delicious, the fish soup is rich and thick, the gelatin of the fish and the deliciousness of the soup are perfectly blended together.

In order to achieve this effect, you can’t just add lard, because too much lard will make it greasy. You have to add crab paste, so that you can have that plump and thick texture that makes people want to stop.

"Then what is the seventh umami that senior brother just mentioned?"

"It's crab oil, which is the oil made by boiling the crab shells with the crab meat removed. This oil is not necessary, it mainly serves as the icing on the cake."

Xie Baomin knew everything about his junior brother's problems.

Taking advantage of this opportunity, Zhuang Yizhou asked a few more questions to which he usually had no answers:

"Chef Xie, when soaking the fish heads, can I put a bamboo net underneath?"

"It's possible, but it's not recommended because the fish head is very sticky and soft after soaking. If you stretch it with a bamboo net, it will easily break."

It takes a long time to soak the fish heads.

Taking advantage of this time, Lin Xu cut off the meat from the silver carp with its head cut off, and made boiled fish fillets, dry-fried fish fillets, and sweet and sour fish dices.

As for the fish tail and fish bones, they are combined with radish to make fish tail and radish soup.

I'm tired of eating tofu soup all the time, so I'll try something new today.

This chapter is not over yet, please click on the next page to continue reading!

Outside the kitchen, Shen Baobao was looking at the shoes and clothes bought by Chen Yan and the others, while Shen Guofu was chatting with Lao Huang and Cui Qingyuan, who had brought two bottles of collector's edition Guojiao 1573.

As for Han Shuzhen, she didn't come up at all. She was holding Dundun below and watching the big silver carp.

In the kitchen, Lin Xu finished working on the dishes he was going to make, and the fish heads were almost soaked.

Xie Baomin first turned the wok to let the fish heads in the pot move a little, then took the pot away from the stove and slowly poured out the water in the pot.

When there is only a little water left, place the pot on a large plate, tilt the mouth of the pot, and let the fish slowly slide onto the plate.

After decanting the excess soup, start removing the fish bones.

There is a principle for removing the fish head, that is, from bottom to top on the inside and from top to bottom on the outside.

The inner side is the meat side of the fish. When removing it, start with the body of the fish, and then remove the head after removing the body.

"The method of removing the fish head is very particular and cannot be done blindly. Take the fish body as an example. You need to remove a few relatively large ribs first, and then remove the spine."

When the fish head is modified, the bones of the fish head will be cut off, leaving only a thin outer layer of skin connected.

At this time, you must be extremely careful when removing it, otherwise the fish head will be damaged.

Xie Baomin is very experienced in this dish and can dismantle it very quickly. Some bones with fascial tissue will also be cut off in advance to prevent the connective tissue inside from being brought out and ruining the presentation.

"Junior brother, how do you look?"

"It's quite relaxing."

Xie Baomin:??????

This is teaching you techniques, do you think this is an online decompression video?

However, you won’t learn much from this kind of dish over and over again, that is, just to watch the excitement, you won’t be able to figure out the internal structure of the fish heads unless you take apart thirty-five fish heads.

As for learning the essence of bone dismantling, it will take about eight to ten years.

Lin Xu asked curiously:

"Brother, how much does a serving of such a complicated dish cost?"

"There are cheap ones and expensive ones. For example, Building No. 6 costs thousands per serving, and you have to make a reservation. You can only make one or two servings a day, but not more. Other Huaiyang restaurants are not cheap either. Anyway, if you eat out,

Don’t try if it’s less than 1,000, otherwise no matter how much you look forward to, you will be disappointed.”

A chef who can cook delicious silver carp head must at least be the executive chef or head chef of a hotel.

Can such a person sell it cheaply?
To be continued...