Chapter 579 A dish that is both beautiful and delicious—watercress fish! Cousin-in-law’s request! [Please subscribe]

Shen Jiayue pulled out an air fryer from the cupboard. Ha, now that the tool is in hand, let’s wait for the relatives at home to tremble!

She held the pot and placed it on the workbench. When she saw Lin Xu put the prepared bass into the pool, she asked curiously:

"What kind of fish are you going to make?"

"Today I'm making watercress fish, a fish dish that's more suitable for eating with rice."

Doubanyu?

Shen Jiayue recalled the dry-roasted fish she had eaten in the store before and asked curiously:

"Is watercress fish the same as dried roasted fish?"

Lin Xu shook his head:

"It's different. The dry-roasted fish is spicy and salty, while the watercress fish is salty and fresh with a little sour and sweet. Apart from the bean paste, no additional chili is added, while the dry-roasted fish must be soaked.

Pepper."

Different ingredients and different methods result in a very similar dish, but the taste is very different.

The dry-roasted fish is tender, juicy and has a first-class texture.

Because the watercress fish has been fried, the fish skin tastes crispy.

After hearing Lin Xu's explanation, Shen Jiayue was looking forward to this dish:

"It makes me so greedy. I'll eat more when you cook it later."

"No problem!"

It was still early now, so Lin Xu did not cook the watercress fish directly, but first processed the other ingredients he brought.

For example, peel and remove the roots of the green onion, clean and mince the ginger, peel the garlic, and slice, dice, dice, and mince it according to different dishes.

As for the vegetables you bring, they are also washed and pre-processed.

Shi Wenshan rolled up his sleeves and put on an apron to help. He was one of the few contestants in the family who could still cook. As for his aunt, aunt, second aunt and others, their cooking skills were inversely proportional to their medical skills.

Fortunately, the income is good and there is a nanny at home, so there is no need to waste time on pots and pans.

And for the doctors at home, it makes more sense to spend their time on saving lives and healing the wounded. For cooking and other things, it is better to use money.

Not long after, all the relatives at home had arrived.

Lin Xu came out to say hello to everyone, declined the request from his aunt, aunt, second aunt, and others to come to the kitchen to help, and returned to the kitchen to continue cooking.

He cut the braised meat and put it on the plate, and prepared other dishes.

Only then did I start preparing to make watercress fish.

The sea bass is slaughtered cleanly, cut with a diagonal knife, and marinated with onions, ginger and salt.

Shi Wenshan was very interested in this dish and asked curiously:

"Is this thing difficult? Can I learn it?"

Lin Xu said:

"It's not difficult. As long as some details are grasped in place, the fish will not be unpalatable."

He said while rubbing onions and ginger on the fish:

"The meat of seabass is thick, so just cut it a little deeper. If you use mandarin fish, wash it with salt and then rinse it with cold water to wash off the mucus on the surface. The fish will taste better."

Different fish have different initial processing methods.

For scaly fish, the scales can usually be removed cleanly, while for scale-less fish, you need to scrub the fish with salt water to wash off the mucus on the surface.

Wash the fish inside and out and put it in a basin to marinate.

Taking advantage of this time, Lin Xu began to prepare the ingredients for this dish.

Change the green onions into chopped green onions, and the amount should be a little more, about half a bowl, because this dish requires adding green onions twice, once during cooking and again before serving, so the amount of chopped green onions should be enough.

Cut the ginger and garlic into fine pieces and place them on separate plates.

Then Lin Xu scooped up a spoonful of bean paste and put it on the chopping board, and started chopping it with a kitchen knife.

Shi Wenshan asked curiously:

"Does this still need to be chopped?"

"Yes, many Sichuan dishes require mincing the bean paste, and the sauce is missing... Brother, if you really want to learn this dish, I will tell you a secret, follow it, and you will never go wrong."

Upon hearing this, not only Shi Wenshan became interested, but Shen Jiayue, who was making honey chicken wings in an air fryer next to him, also turned his face curiously.

Wow, there is actually a formula.

Let me just say, there are martial arts secrets in martial arts novels. Cooking and martial arts belong to the same traditional culture, so naturally they have to have their own secrets.

She pricked up her ears and listened carefully.

Lin Xu said:

"Soy sauce, cooking wine, vinegar, salty and salty ingredients, sweet and spicy onions, ginger and garlic, add some gravy after serving!"

After speaking, he pointed to the bean paste being chopped on the chopping board and explained:

"The so-called spicy refers to minced bean paste, sweet refers to sugar, and Ajinomoto refers to MSG. There is nothing difficult about this dish. There are only so many tricks. As long as you practice it well, the fish you make will definitely be delicious.

Unpalatable."

Completely chop the bean paste, scoop it up with a kitchen knife, and put it into a bowl.

Ten minutes later, the fish was almost marinated, and Lin Xu burned oil in the wok.

When the oil was 60% hot, he lifted the marinated seabass, removed the green onion and ginger, wiped the moisture on the surface, then put it into the oil pan and started frying.

Frying the seabass not only tastes more fragrant, but also removes the fishy smell, and the fish skin tastes better.

The fish should not be over-fried. Generally, it can be taken out when the surface is slightly charred to control the oil.

If it is fried too much, the fish will lose its tender texture and taste dry.

Take out the fried fish and set it aside. Then pour out the oil in the pot, leaving the bottom oil, heat it up, pour in the chopped bean paste, and stir-fry over low heat.

The reason why I changed it to low heat is because it can better bring out the aroma and red oil of the bean paste.

The reason why this dish is delicious is that it is made with fried bean paste as the base. If the heat of the frying is not high enough and the aroma of the bean paste does not come out, the fish will be unsatisfactory.

Lin Xu stir-fried slowly, letting the hot oil completely bring out the aroma of the bean paste, and at the same time, the oil in the pot completely turned into red fat.

At this point, add minced ginger, garlic and half of the chopped green onion, and continue to stir-fry.

Use red oil to stir-fry the aroma of the onion, ginger, and garlic to further enrich the aroma of the bean paste.

Stir-fry until the minced ginger turns slightly yellow, then start seasoning.

Lin Xu scooped up a spoonful of light soy sauce and poured it into the pot along the edge.

When the aroma of soy sauce rose, he poured another spoonful of rice wine into the pot.

Boil it for a while, then pour in half a spoonful of balsamic vinegar.

Finally, add half as much sugar as the balsamic vinegar.

Stir evenly to allow the various flavors to blend, add the fried fish, and add a large bowl of water, just over half of the fish body, not too much, because the juice needs to be collected in the end.

Boil the water, use a ladle to scoop the water from the pot and pour it on the fish continuously, especially the parts of the fish head and tail that cannot be soaked in the soup. You need to be patient and scald multiple times.

Shi Wenshan looked at this scene with a surprised expression:

"I thought it was a simple dish, but I didn't expect it to be so laborious. I can't even pour the soup on it."

Although this step seems simple, it is actually a bit cumbersome and troublesome.

Because there is not much soup on both sides of the fish body, you should be careful not to touch the fish body when scooping it up, and at the same time, scoop out as much soup as possible until it continuously pours on the head and tail of the fish.

Let it simmer for a while, then cover the pot and simmer again.

After ten minutes, turn the fish over in the pot and continue cooking.

Cook for another ten minutes. When the meat on both sides of the fish is fully cooked and trembles slightly as the soup in the pot boils, it means it is time to take it out of the pot.

Lin Xu held a large colander, carefully scooped out the fish, and placed it on the prepared oval fish plate.

Arrange it and adjust the skin and body of the fish.

Then use a leak-tight drain to remove all the debris from the soup in the pot, and filter the soup cleanly.

Bring to a boil again over high heat and add the prepared gravy.

Soon, the soup becomes thicker.

The ruddy soup exudes an alluring fragrance, coupled with the sticky texture, which makes people greedy just looking at it. Even if there are no side dishes for this kind of soup, Lin Xu feels that it should be accompanied by rice.

Even if he eats, he can easily eat two large bowls.

While the soup is still boiling, turn off the heat, pour the remaining chopped green onions into the pot, and stir until the chopped green onions are completely mixed with the thick soup.

Then ladle the soup from the pot and slowly pour it on the fish.
To be continued...