"Hello everyone, I am Lin Xu, and I will continue to teach you how to cook today!"

In the small kitchen of Lin Ji Gourmet, Lin Xu started filming today’s food program.

"The response to the Sai Bear Paw I made last time was very enthusiastic, but some netizens said that no matter how delicious the Sai Bear Paw is, it is not real bear paw, and the ingredients are so expensive. They asked me if I could use more ordinary ingredients to make high-end Northeastern dishes. Today

, let’s use this carp to make a high-end dish that was famous in Northeast China - jade belt carp."

The opening remarks are very simple. After talking about the dishes, it’s time to introduce the ingredients.

After Lin Xu gave a brief introduction, he did not rush to slaughter the carp, but first changed the ingredients.

The ingredients for this dish are white spring bamboo shoots, red ham, green coriander and black sea cucumber. The combination of the four colors can make the dish look more perfect.

Peel off the outer layer of the spring bamboo shoots and use a kitchen knife to cut the core part into 7-8cm long filaments.

Soak the cut bamboo shoots in water, then cut the Jinhua ham and soaked sea cucumber into seven or eight centimeter long shreds, the same thickness as the bamboo shoots.

Finally, remove the roots and leaves of the coriander, leaving only the crisp and tender stems, and cut them into seven or eight centimeters long.

Cut all the shreds, add some clear chicken soup to the pot, bring to a boil over high heat, first put the sea cucumber in and blanch it.

It doesn't take too long. When the water boils, sprinkle the sea cucumbers in. When it boils again, use a slotted spoon to take it out. Use the heat of the chicken soup to infuse the sea cucumbers with the flavor.

The fished out shredded sea cucumbers should be soaked in cold chicken soup as soon as possible to lower the temperature to prevent the shredded sea cucumbers from melting in the high temperature and being broken into small pieces.

Then put the shredded ham into the pot, blanch it and take it out. Use chicken soup to stimulate the flavor of the shredded ham.

Finally, use the chicken broth that has been used to blanch the shredded sea cucumber and ham, and blanch the shredded bamboo shoots as well.

Bamboo shoots contain a lot of oxalic acid and cannot be eaten directly. It is best to blanch them so that you can enjoy the freshness of the bamboo shoots.

All the ingredients were ready, Lin Xu looked at the camera and said:

"The ingredients in this dish are relatively low-end. Although sea cucumbers and ham are also used, only two sea cucumbers and only a small piece of ham are used. So if you have some cooking experience, you can try it at home.

But forget it for newbies, because the next process of handling the main ingredients is relatively discouraging."

Carp is the main ingredient and the focus of this dish.

Lin Xu has cooked fish dishes many times before, but he still fully demonstrated the entire process of killing fish. This is not only to let people who want to learn cooking take a closer look, but also to let everyone know what the process of killing fish is.

.

Knock the fish on the head with the back of the knife, and while it's still breathing, stab the middle of the pectoral fin with the tip of the knife to release the fish's blood.

Now the fish is alive, and the blood can flow out faster, making the fish meat whiter and cleaner.

After the fish blood is released, quickly remove the scales, gills and internal organs, and clean the black membrane in the abdominal cavity of the fish.

After completing these steps, rinse the fish with clean water, then use kitchen paper to dry the water on the surface and abdominal cavity of the fish, and start changing the knife.

Place the fish flat on the eucalyptus board, cut the knife from the tail, and slice forward flatly against the crest of the fish until it stops a little behind the gills. Raise the knife and remove the piece of fish meat.

.

Then turn the fish over and remove the fish meat from the other side.

Remove the ribs from the fish and cut off the excess corners to make the fish into a standard rectangle.

Lin Xu said to the camera while working:

"This is done for the sake of appearance. All fish meats must be the same width, so you need to cut the sides first. If you do it at home, you don't need to bother. Just pay attention to safety."

When slicing fish, it is very easy to get flakes on your hands, so be careful in this step.

Shen Jiayue, who was sitting behind the monitor, asked curiously:

"Can you ask the enthusiastic stall owner to help me change the knife?"

Lin Xu smiled and shook his head:

"When it comes to eating boiled fish, pickled fish, etc., it's okay for the enthusiastic stall owner to help change the knife, but for this dish... the knife skills of the enthusiastic stall owner may not be up to standard."

Knife skills are the basis of most high-end dishes.

Only with good knife skills can the appearance of the ingredients be enhanced during the pre-processing stage.

This Jade Belt Carp dish requires even higher knife skills, because to put it bluntly, this is a fish roll in which the ingredients are rolled up with fish meat and then steamed in a pot.

If you want the fish tacos to be of complete and consistent specifications, you must have outstanding knife skills.

Lin Xu put the cut fish meat on a plate aside and said to the camera:

"Don't complain about Dubai's knife skills when you see them cut like this. These fish will be cooked into fish soup or made into other fish and meat dishes. They won't be thrown away, and I can't bear to throw them away."

After saying that, he turned the fish meat side up, skin side down, and began to fillet the fish from the tail.

The fish fillet is about five or six centimeters long, four centimeters wide, and roughly rectangular. Only when rolled out like this does the fillet look particularly beautiful and beautiful.

When Lin Xu just said that enthusiastic stall owners may not be able to achieve the same knife skills, the two photographers didn't quite believe it.

But when I saw Lin Xu slice the fish into thin rectangular slices, I suddenly felt that no matter how enthusiastic the stall owner was when faced with such a request, he would turn into a fish killer who had been in RT-Mart for ten years - the knife is cold, and so is the heart.

of.

Lin Xu held up the fish fillet for demonstration, and the two photographers discovered that not only the fish fillet was rectangular, but also the fish skin attached to it was drawn in straight lines.

When the second piece was cut, not only the size of the fish was exactly the same, but the width of the skin was also the same.

I just said that people with certain cooking experience can try it at home. The so-called cooking experience here is the experience of being an executive chef in a big hotel, right?

Not only were the two photographers complaining, but Shen Jiayue, who had been staring at the monitor, was also thinking:

"Smelly Xubao, you are here in Versailles. If you have the skills, please teach me!"

Lin Xu cut the fish meat piece by piece. All the fish meat was evenly thin and thick, and the skin was the same width.

This kind of technology is really amazing.

Put these fish fillets in a small basin, add a small spoonful of salt, the egg white of half an egg, and a small spoonful of pepper.

While stirring gently with his hands, he explained the essentials to the camera:

"In the past, cooking required salt to be kept away from meat, because salt has strong water-killing properties and can kill the moisture in the meat. But for these fish fillets, the opposite is required, because only in this way can the fish be cooked

After the glue is rolled into a fish roll, it will stick together and will not fall apart."

It is difficult to pulp the fish, so half an egg white is added. This is not only to make the surface of the fish stickier, making it easier to roll it up, but also to lock in the moisture in the fish.

When the surface of the fish fillets becomes sticky, proceed to the next step.

Lin Xu brought a larger long plate and placed the carp's head and bones completely on it.

At high-end banquets, the fish head is not for eating, but for the concave shape to increase the appearance of the fish.

After setting it up, he placed it on the workbench. Then he took a smaller plate and picked up a piece of fish from the basin, with the skin side facing up.

Place the shredded ham, shredded sea cucumber, shredded bamboo shoots and coriander stalks prepared before neatly and evenly next to the fish skin.

Then start rolling the fish skin from one end, roll all the ingredients into the fish meat, roll it to the end, and use the stickiness of the fish meat to stick the fish roll.

Then carefully place the fish roll sideways on the fish and continue to roll the next one.

Roll up one fish roll after another, place it next to the previous fish roll, stack them neatly from behind the gills to the tail, and start stacking them on top.

There are three layers in total, just enough to use up all the fish fillets.

Lin Xu washed his hands, put a steamer on the stove next to it, brought it to a boil over high heat, kept the water in the steamer boiling, put the long fish plate in, and started steaming.

"The steaming time is about seven minutes. If you use a professional steamer, the time can be halved... At this point, the more labor-intensive steps are basically over. All that's left is to cut off the ingredients and start preparing the sauce."

The sauce should be prepared quickly, and it is best to pour it on the fish when it is steamed and out of the pot.

This can not only seal in the fresh flavor of the fish, but also allow the fresh and tender fish to be served to the table for diners to taste as soon as possible.

"For steamed dishes, the fish will quickly lose its freshness and tenderness after steaming, so the sooner it is served, the more delicious the fish can be enjoyed by diners."

After Lin Xu finished speaking, he took the kitchen knife and began to change the knife.

All green onions, ginger, and garlic are chopped into fine pieces, especially the minced ginger. It is best to reach the point of ginger paste, so that the ginger flavor can be tasted, but the ginger cannot be chewed, which is more in line with the requirements of high-end dishes to eat ginger without seeing the ginger.
p>

Cut the onions, ginger, and garlic into small pieces and place them on a small plate. Then arrange the remaining unused shredded winter bamboo shoots, shredded sea cucumbers, and shredded ham, and chop them into fine pieces as well.

Finally, cut the diced fat pork and green and red peppers in the ingredients into pieces the size of shredded winter bamboo shoots and shredded sea cucumbers.

Lin Xu looked at the time, set up the wok, and started making the sauce.

He added a spoonful of lard to the pot, heated it over high heat, poured in the chopped onions, ginger, and garlic and stir-fried, then added other chopped ingredients and stir-fried over low heat to bring out the aroma of the ingredients.

.

For example, the pungency of ginger, the spiciness of green and red peppers, the aroma of fatty pork, and the freshness of shredded bamboo shoots and ham.

When the aroma comes out, add a small spoonful of pepper to the pot, cook in the balsamic vinegar and rice wine, then add light soy sauce, white sugar, and white pepper, stir-fry evenly, and pour in the prepared clear soup.

This clear soup is the same soup as boiled cabbage. It looks as clear as water, but it tastes extremely fragrant.

The reason why I didn’t add any salt when making the seasoning is because the soup is made from ham, which gives it a rich salty and umami flavor.

You don’t need too much clear soup, just two tablespoons is enough.

Simmer over low heat to let the fresh aroma of each ingredient blend into the soup.
To be continued...