Chapter 136 Pickled Fish 1

In the live broadcast room, everyone was discussing Mo Qingyan's choice of black fish.

"That's weird. There are sea bass, why did Brother Mo choose snakehead fish?"

"Yes, the meat of the black fish is not as delicious as that of the sea bass. In fact, I think it is not as good as the grass carp."

"The only advantage of black fish is that it has few bones and the meat is firm. But it doesn't taste as delicious as the other two fish."

"The most important thing is that the black fish has a strong fishy smell. I ate it once before and vomited. Anyway, I have never seen black fish cooked deliciously."

…

Among the three types of fish, the most popular one among ordinary people is sea bass, followed by grass carp, and finally black carp.

Of course, it was impossible for the cameraman who followed Mo Qingyan to focus all the shots on Mo Qingyan.

While everyone was choosing their fish, the camera scanned all the contestants present.

The audience in front of the camera can basically see clearly what fish everyone chooses.

Among the one hundred participating chefs, in addition to Mo Qingyan and the young female chef next to her, three others chose black fish.

Among them are Chen Kang and Zhou Ningren.

Mo Qingyan chose black fish because he saw sauerkraut among the side dishes provided.

So, Mo Qingyan planned to make a dish of pickled fish.

After Mo Qingyan caught the black fish and put it on the chopping board, she took out a kitchen knife, held down the body of the fish, and hit the fish's head with the knife.

Mo Qingyan used just the right amount of force, able to stun the fish without damaging its head.

After stunning the fish, quickly kill it and separate the fish meat, bones and head.

After putting the fish bones and fish head aside, Mo Qingyan began to clean the mucus on the fish meat with a kitchen knife.

Please note that the mucus on the black fish is very heavy and full of fishy smell. If the fish is not cleaned properly, it will naturally have a strong fishy smell.

At the same time, clean the mucus so that the fish will not slip when filleting.

Hold the kitchen knife at a 45-degree angle and slowly pull it back. Your hands must be steady so that the force is even.

The fish slices must be thin.

The meat of black fish is relatively resistant to cooking. If it is sliced ​​too thickly, it will affect the taste.

While Mo Qingyan was slicing the fish, the third-level state banquet-level female chef next to her had already prepared the fish and was heating the oil in a wok.

After Mo Qingyan sliced ​​the fish, she put it on a plate and set aside.

Then start processing the fish bones and fish heads.

After chopping off the shark fins on the fish bones, chop the fish bones into sections, and then chop the fish head into pieces.

Wash the sliced ​​fish meat three times with clean water. Then wash the fish bones and fish head three times and place them on plates separately.

Drain the fish fillets, add salt, pepper, MSG, a few drops of white wine, and dry starch.

Then, use your hands, with the same force. Mix quickly.

In order to make the fish meat more tender and smooth, Mo Qingyan also added the egg white of an egg.

After processing the fish meat, start processing the fish bones and fish head in the same way.

Mo Qingyan took out the sauerkraut.

After cutting the sauerkraut, Mo Qingyan tasted it.

The sauerkraut provided by the organizer is of good quality, slightly spicy, sour and crispy, with a strong sour and refreshing taste.

Originally, seeing Mo Qingyan actually slicing fish fillets was enough to surprise the third-level state banquet-level female chef next to her.

Now, seeing that Mo Qingyan actually took out the sauerkraut, she was even more surprised.

Because it was the first time she saw someone cook fish with sauerkraut.

After all, it is hard to imagine how sauerkraut and fish should be paired together.

That’s right, here in China, just like there is no kumquat lemon tea, there is no such dish as pickled fish.

However, the third-level state banquet-level female chef was only surprised for a moment, and soon turned her head around and concentrated on finishing her dish.

The audience in the live broadcast room were also surprised when they saw Mo Qingyan take out the sauerkraut.

"Why is Brother Mo holding pickled vegetables?"

"Yeah, could it be that Brother Mo is going to cook fish with pickled cabbage?"

"No way? This pickled cabbage can be used to cook fish? This is the first time I've heard of it."

"Lychees are used in cooking, kumquats and lemons are used to make tea, and leeks are used to make dumplings. This is the first time I've seen this. Brother Mo is not very good at it. Brother Mo is also planning to come up with some new ideas this time!"

"I don't believe Brother Mo, what does this fish cooked with pickled cabbage taste like?"

…

At this time, Gao Moqi and Xu Yi were also in the live broadcast room, watching Mo Qingyan's competition.

"Mo Qi, can this pickled cabbage be used to cook fish?" Xu Yi asked Gao Mo Qi curiously, "What will the fish cooked with this pickled cabbage taste like?"

He was just too curious.

"I don't know, I've never eaten it." It was also the first time that Gao Moqi saw fish cooked with sauerkraut.

"But I believe in Mo Qingyan."

Gao Moqi believed that Mo Qingyan knew what was going on.

Since he used sauerkraut to cook fish, there must be a reason for it.

The dishes made from this will definitely taste good.

It’s just a pity that he couldn’t go to taste it in person.

Afterwards, Gao Moqi looked at the pile of burn treatment medicines placed next to him.

These medicines were all bought for him by Mo Qingyan.

Although no medicine was applied at that time, when she came back later, Mo Qingyan went to the pharmacy and bought a lot of burn medicine.

I even bought a lot of scar patches and beauty patches.

I’m just afraid that Gao Moqi’s arm will be left with a scar.

However, these medicines are basically useless.

Because of Mo Qingyan's emergency treatment last night, Mo Qingyan's burned arm was now no longer seriously injured except for being slightly red.

However, after wandering outside for so long, even Gao Moqi's parents rarely cared about him.

Apart from Xu Yi and a few friends, almost no one cares about Gao Moqi.

All of a sudden, there was someone named Mo Qingyan who cared about him, and Gao Moqi felt warm in his heart.

Mo Qingyan didn't know what the judges' tastes were, or whether they could eat spicy food.

Although they are playing indoors, the weather is still very hot.

Therefore, when Mo Qingyan prepared the soup base ingredients, she did not use too much chili pepper.

I just prepared some Sichuan peppercorns, millet peppers, and green peppers.

Then prepare the common ingredients such as ginger, onion, garlic, etc.

Afterwards, Mo Qingyan picked and washed some baby cabbages and bean sprouts.

Mo Qingyan was still preparing the side dishes, while the other participating chefs had already prepared their dishes.

For example, the third-level state banquet-level female chef next to Mo Qingyan.

She and Mo Qingyan both chose black fish.

However, her dish was already prepared.

When you are done, press the red button on the desk.

Then a staff member will come over and put the dish on the tray in front of the contestants and then cover it with a lid.

Then, a number plate with the same number as the contestant's drawn is placed. The contestants can then temporarily leave the competition venue.

The dishes prepared by the contestants will be brought to five judges by the staff for them to taste and score.

At this time, more than ten minutes have passed.

The other chefs have already prepared their dishes one after another.

Mo Qingyan was still washing vegetables.

Once the ingredients and side dishes are prepared, you can start cooking.

Heat oil in a pan, add onion, ginger, garlic, a little bit of Sichuan pepper, millet pepper and green pepper, then add sauerkraut.

Stir-fry together over high heat until the sauerkraut smells delicious, then serve on a plate.

Then, he heated the oil in the pan again, and then Mo Qingyan added a little bit of lard.

Lard can make the soup base more fragrant and thicker.

After adding a few slices of ginger, add the fish bones and fish head.

After frying the fish bones and fish head, add the fried sauerkraut.

Then, add boiling water.

Note that it must be boiling water.

Because only by adding boiling water will the fish soup be thick and milky white.

After the fish soup boils over high heat, remove the fish bones and fish head and place them on a plate.

Next, turn the high heat to low, and then add the marinated fish fillets to the fish soup.

When adding fish fillets, be sure to break them up and put them into the pot little by little.

The fish fillets cooked in this way will not lose their starch.

Then, in order to ensure that the fish fillets are heated evenly, you need to use a spoon to gently push them in the pan a few times.

When the fish fillets turn milky white and begin to curl, they are cooked.

All the fish fillets must be removed.

Next, add the baby cabbage and bean sprouts into the soup, turn on the highest heat, and after it boils, pour it into a large plate along with the fish soup.

After putting the fish head and bones into the large plate, place the fish meat on top.

Next, add some chili peppers, green peppers, and Sichuan peppercorns, and then add chopped green onions. Finally, drizzle with hot oil to stimulate the aroma.

This pickled fish dish is ready.

The sour, fresh and fragrant smell instantly began to spread.

Even among many scents, it stands out very much.

But soon, the fragrance was sucked away by the range hood above.

I have to say, the range hoods above the competition venue are really amazing.

There were one hundred contestants cooking together on site, and there was so much smoke.

Almost all of it was sucked away by the range hood above.

Therefore, even though there were many people at the scene, they did not feel the strong smell of oil smoke.

By the time Mo Qingyan finished cooking, there were only a dozen chefs left on the scene.

Making pickled fish is quite time-consuming.

After making the pickled fish, Mo Qingyan also pressed the red button on the table.

A staff member immediately took his food away.

Then, Mo Qingyan left the competition venue and went to the waiting room to wait for the results.

Li Zhenmin had already prepared the dishes and came to the waiting room very early.

When he saw Mo Qingyan enter the waiting room, he immediately stood up and waved at him.

Mo Qingyan immediately walked over with the cameraman.

Almost everyone in the audience followed his gaze.

After all, when someone comes in, they are alone.

Mo Qingyan walked in, but brought a cameraman with her.

"How is it?" Li Zhenmin asked Mo Qingyan.

"Not bad." Mo Qingyan replied.

"You look very confident. What fish did you choose?" Li Zhenming asked.

Mo Qingyan answered every question: "Black fish."

"Black carp?" Li Zhenmin was stunned. "Why would you choose black carp? Don't we have sea bass? And even if we don't choose carp, we still have grass carp?"

Li Zhenmin couldn't understand why Mo Qingyan chose the worst black fish.

"Do you want it steamed or braised?" Li Zhenmin continued to ask.

"Neither." Mo Qingyan said: "I paired it with pickled vegetables and made a pickled fish dish."

"Use sauerkraut? Isn't that too risky?" It was the first time that Li Zhenmin heard of using sauerkraut to cook fish.

No need to ask, this must be another innovation of Mo Qingyan.

Just like the beef brisket pot last time.

But this isn’t your ordinary food competition!

This is a third-level state banquet chef competition.

In this kind of competition, the most important thing is to be stable.

After all, there is no such thing as a resurrection match in this competition.

Everyone has only one chance in every game.

If you lose, you will be eliminated immediately.

Especially since it is the first game now, this kind of promotion match is perfect for innovation.

The most important thing is to seek stability.

Of course, Li Zhenmin is not saying that innovation is bad.

However, in the promotion round, it is the most irrational behavior to innovate dishes.

If you mess up, you will be eliminated.

"Risk?" Mo Qingyan shook her head: "No, I know my limits."

To be honest, when others were choosing fish, Mo Qingyan was also observing.

Most of the contestants' chefs chose sea bass.

A small number of people also chose grass carp.

Only a very small number of contestants chose black fish.

Contestants who choose black fish must be confident in their cooking skills. Others just want to stand out among the crowd of chefs.

To be honest, when other people look at gourmets, they only know that gourmets can make money by eating and drinking, and that it is a very easy job.

In fact, being a gourmet can sometimes be very painful.

Just like in big games like this. Every gourmet needs to taste hundreds of dishes every day.

This has a huge impact on the taste buds.

The most important thing is, as a state banquet-level chef, when tasting dishes and giving scores. It needs to be absolutely strict and fair.

Because once fairness is lost, the career of the gourmet judge will be over.

Because most chefs choose sea bass, the dishes they make are very similar.

After all, there are only a few ways to cook sea bass.

Steamed, braised, fried, etc.

In order to advance conservatively, many chefs choose steamed sea bass.

After all, steaming sea bass is simple to make and not difficult at all.

However, it is often the simplest dishes that are easiest to tell whether a chef’s cooking skills are good or bad.

Because many chefs choose steamed sea bass.

Therefore, the judges had higher and higher requirements for the steamed sea bass dish.

The later it is cooked, the less likely the taste will be outstanding. The score will be lower.

So, although the competition clearly lasts for two hours, many participating chefs seemed to be in a hurry and prepared the dishes as quickly as possible.

After eating the 78th steamed sea bass, the five judges from the fourth competition area all shook their heads in unison.