Chapter 60 Fish Slice Tofu Soup
Since Miss Ji directly told others her cooking secrets, she was not afraid of others learning them.
All of them would treasure up the cooking secrets they learned, fearing that they would be discovered by outsiders.
Ji Zhisui didn't think there was anything wrong with this. She knew all this because of the experience of later generations. These were all left behind by their predecessors. They didn't belong to her hard work, so there was no reason to hide them.
The fact that culture can last for so long and be known to later generations is all due to the selfless dedication and unreservedness of our predecessors. How could it be that she kept it to herself?
So when she cooked, she had no intention of hiding from others, nor was she afraid of others stealing her recipes, because those were not her own things.
Besides, cooking is a happy thing for Ji Zhisui. If even cooking becomes cautious and jumpy, how painful it would be!
After answering Mao Gaoyuan's question, Ji Zhisui continued to work on the sweet and sour pork ribs on hand.
After the tenderloins are mixed and marinated, coat each piece of tenderloin with flour and fry them in a frying pan. Put the sauce in a bowl, five spoons of sugar, five spoons of rice vinegar, three spoons of starch, then add water and mix well.
Leave some oil in the pan, pour in the prepared sauce and stir-fry until it becomes thick and bubbling, then add the fried pork tenderloin, let each piece of pork be coated with the sweet and sour sauce, and sprinkle with white sesame seeds after taking it out of the pan.
What's Cantonese cuisine without barbecued pork? Wash and drain the pork belly, then marinate with sugar, white wine, soy sauce, and salt.
Put a little oil in the pot and fry the meat until slightly charred. Don't waste the broth used to marinate the meat, pour it all into the pot, add appropriate amount of water, bring to a boil over high heat, then simmer over medium-low heat.
Cook over high heat until the soup in the pot thickens. Wait for it to cool down, then cut into pieces and serve on a plate. A delicious barbecued pork dish is now ready.
The last dish was fish fillet and tofu soup. Ji Zhisui had seen many lively fish in the water tank earlier, which was a good choice for making soup.
There are so much meat and fish at the banquet, and drinking too much chicken and duck soup will make you feel sick. Making fish fillet soup is just the right way to relieve the greasiness.
Mao Gaoyuan saw Ji Zhisui sending people to catch fish and quickly stopped them, saying, "Miss Ji, there are still plenty of chickens, ducks, and mutton in the kitchen. Why are you catching fish?"
"I want to make fish fillet and tofu soup." Ji Zhisui answered truthfully.
When Mao Gaoyuan heard this, he frowned, quickly snatched the fish from her hand and threw it back into the tank.
"Miss Ji, you are kidding me, right? This is fish meat, something only poor people eat. Those dignitaries wouldn't touch it."
Ji Zhisui then remembered that the coastal areas of Qizhou were rich in seafood resources, especially fish, and sometimes you could buy a big one for just a few cents.
However, fish meat is difficult to process and has a fishy smell, and contains bones when eaten. Most people do not like to eat it, and those who can afford it will not even look at it. Fish meat rarely appears on their tables.
Knowing that the other party was reminding him with good intentions, Ji Zhisui thanked him: "Master Mao, thank you for your reminder. I know my limits and I can handle this."
If you are tired of eating big fish and meat, a bowl of milky white fish soup is the best way to relieve the greasiness. What's more, these fish are black fish with few bones, and the big bones are easy to clean.
Since Miss Ji said so, Mao Gaoyuan couldn't stop her. He still had some hope in his heart. Miss Ji's cooking skills were so good that maybe she could make the fish into a delicious dish.
Thinking of this, he felt hungry again.
He still tastes the delicious taste of boiled cabbage in his mouth, but it's a pity that the cabbage was divided up in the end.
He had eaten two pieces at first, so when the cabbage was finally distributed, he only got a small cabbage leaf.
Now that Miss Ji is here, the fish should taste delicious, right?
Ji Zhisui asked the servants in the palace to clean several fish. After removing the large bones of the black fish, there were basically no bones left, and then cut the black fish into slices.
She checked again to make sure the bones in the fish fillets had been removed. Then she added a small amount of salt, ginger slices, green onions, and starch, mixed them evenly, and marinated them for a while to remove the fishy smell.
When the water in the pot boils, pour in the fish. After it boils, pour in the chopped tofu cubes. When the slightly red fish fillets turn white, it means they are cooked. After turning off the heat, sprinkle with pepper. The refreshing and de-greasy fish fillet tofu soup is ready.
There are three dishes and one soup, all of which are classic Cantonese cuisine. The chef also makes one or two other specialties. There are about twenty dishes in total, which is in line with the standards of a banquet for the Wang family of this status.
Ji Zhisui prepared four dishes, which took the longest time, and she had long been the center of everyone's attention.
The chefs present, as well as the maids and servants who assisted her, looked at the young lady who was chopping meat and cooking vegetables skillfully and with great proficiency. The young lady was good-looking, and even her cooking was pleasing to the eye, flowing smoothly.
So this is the level of the royal chef's apprentice? They were amazed!
Especially the dishes that were prepared, which were so colorful, fragrant and delicious that they made people's mouths water. Unfortunately, these delicious dishes were served to the nobles outside and they had no share. Even though everyone was curious, they remained rational.
I just hope that after the banquet, there will be some of the dishes made by Miss Ji so that the host will reward them.
Mao Gaoyuan had been keeping an eye on Ji Zhisui. After smelling the rich and fragrant fish soup, he couldn't help swallowing his saliva. The fish soup was milky white and fragrant, and looked very delicious.
So he shamelessly asked Ji Zhisui for a bowl of fish soup, and Ji Zhisui did not refuse. She had cooked a lot of fish soup, so there was no need to worry about not having enough.
Mao Gaoyuan looked at the bowl in his hand, which contained a milky and rich soup, sliced fish, and cubes of tofu.
The aroma wafting out was intriguing and tempting, so he picked up a piece of fish and put it in his mouth.
He was very curious about what this earthy and fishy fish would taste like.
"Sha!" Mao Gaoyuan made a sound as if he was burned.
This bowl of fish fillet and tofu soup had just been taken out of the pot, and he couldn't wait for it to cool down while the fish was still piping hot.
But he was reluctant to spit out the fish fillet in his mouth. After rolling his tongue left and right, he swallowed it.
The fish meat is delicate and boneless. Once it enters your mouth, it slowly melts on the tip of your tongue. It is as tender as tofu. The milky and rich soup is also irresistible. The bowl in Mao Gaoyuan's hand is soon empty.
If he hadn't still had some sense, he would have wanted to finish all the fish and tofu soup in the pot.
After he entered the industry, he was very confident in his cooking skills. At that time, there happened to be fish at home, so he used it to cook, but after tasting it, his expression changed.
He found the earthy smell unacceptable and never touched it again.
But the biggest feeling he had about the piece of meat he swallowed was that it was tender and juicy, without any fishy smell. It broke his inherent perception of fish and he even fell in love with fish.
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