Chapter 168 Boiled Fish Fillet
At the same time, fish-flavored eggplant is also a dish that tastes extremely good.
The taste is extremely delicious. The first feeling of the eggplant soaked in sauce is softness, the second is smoothness, the third is tenderness, and the fourth is fragrance. The aftertaste is absolutely lingering and endless.
The unique mixture of sweetness and umami taste is really mouth-watering.
The tender and smooth eggplant slips into your stomach without chewing.
After taking one bite, you will want to take a second and third bite, and you will feel unsatisfied until you finish it all.
The taste is too thick and lingering.
Qiao Xi squinted his eyes and sighed, "I never knew eggplant was so delicious. It's really delicious."
"Mm, delicious."
The rabbit father, with his mouth full of grease, nodded in agreement. He used the fork in his paw to quickly and accurately pick up a piece of eggplant and put it into his mouth, squinting his eyes in joy.
Tang Zhen savored the aftertaste in his mouth, and couldn't help but ask Jian Yan, who was making the boiled fish fillets, out of curiosity, "Why do you put sugar in the eggplant?"
"I see you put sugar in a lot of your dishes."
"Freshness."
Speaking of adding sugar to cooking, Jian Yan recalled something, saying, "Sour, sweet, bitter, spicy, and salty, the five flavors blend to create a hundred fragrant aromas.
White sugar can be described as a universal 'buffer'.
When cooking, whether you add too much salt or too much vinegar, you can add a little sugar to neutralize and reduce the saltiness or sourness.
Even if you add too much chili pepper, an appropriate amount of sugar can also alleviate the spiciness to a certain extent.
Sugar is an essential seasoning in the kitchen. You can try it next time."
It's okay to try, right?
"What exactly is the amount you mean by a little and a moderate amount?"
Tang Zhen looked puzzled. He really couldn't figure out the amount of seasoning Jian Yan used in the cooking process.
It looked really simple. She just used the cooking spoon to scoop the seasoning from the box, and then with a shake of her hand, the seasoning in the spoon went into the pot.
They followed her technique and learned how to make the food. They thought it was almost the same as what she had scooped, but after putting it into the pot they found that it was either too salty or too bland, which really troubled them.
This is a question of whether they can accurately control the amount of seasoning. Qiao Xi and the others all looked at Jian Yan with burning eyes.
Even without meeting their gazes, Jian Yan could feel their expectant and passionate gazes.
The corners of her mouth twitched, and she said lightly, "I can't answer this question for you. I add seasoning based on my feelings.
For smaller dishes, give less; for larger dishes, give more.”
After she finished speaking, she felt that it was too abstract. After two seconds of silence, she came up with an idea, "You should try more and do more to get a feel for it.
If it doesn’t work once, try it twice. If it doesn’t work twice, try it three times. The more you do it, the more you will feel comfortable with it.
Chinese cuisine emphasizes the flexibility of seasoning, 'there is no fixed taste for food, only what is palatable is precious.'"
is that so?
Okay, then just listen to her and do it more to get the feel for it.
"Got it. We'll get started once you're done."
"Um."
Jian Yan hummed and brought one of the boiled fish to Rabbit Dad, "Dad, please enjoy the boiled fish slices."
The boiled fish was served in a large porcelain bowl, with a layer of bright red oil floating on the surface.
The color is clear, the tender white fish meat and plump bean sprouts are faintly visible in the red oil, and are paired with dotted green chopped green onions. The strong color contrast alone is enough to whet your appetite.
What's more, it smells good.
The aroma also has an enticing spicy taste, and before you even put it in your mouth, your mouth is already watering due to the temptation.
(End of this chapter)
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