Chapter 182 Steamed Fish Belly with Black Bean Sauce
It was said that she was teaching Lolisa how to cook, but in fact Lolisa knew nothing about cooking. In the end, Jiangyou chose to let Nasha hold the photo crystal to record a cooking video, and Lolisa took it back and played it for Meili to watch and learn.
Andre: "..." The photo crystal is -1 again.
The fish that Lolisa brought in were all top-quality, plump grass carp, which were best paired with galangal and fermented black bean sauce to make steamed fish belly in black bean sauce.
This dish has many variations. Steaming it directly makes it steamed fish belly with black bean sauce, while stewing it in a clay pot makes it clay pot fish belly with black bean sauce...
No matter how it is improved and evolved, the salty and fragrant taste and tender and smooth texture are the eternal themes.
The branch didn't have custom-made large steamers, but it did have a number of clay pots. Considering Meili was now adept at making clay pot dishes, Jiangyou felt this was the perfect dish for them to learn.
Although Jiang You knew that the magic lobsters would be almost eaten up sooner or later, she did not expect that the magic lobsters in the entire lake would be consumed so quickly.
It's not that the devil crayfish can't be raised, but it's an invasive species after all, and it's invading the beavers' habitat. Jiang You doesn't think the beavers would want to raise their long-time enemy...
Well, anyway, these naturally raised magic crayfish can reproduce a second time after the first time, and the Witch Forest is surrounded by mountains and water, and there are many delicious freshwater fish, shrimps, shellfish and crabs in the rivers and lakes. After eating them, you can change the ingredients and the cooking method, and the guests will love it anyway.
Galangal and fermented black bean sauce is made by adding garlic, onion, sugar, galangal and oil to brewed black bean sauce and further stir-frying.
In addition to the mellow and delicious flavor of fermented black beans, it also incorporates the wonderful and special aroma of galangal, making it suitable for enhancing the freshness and removing the fishy smell of freshwater fish. In particular, the salty fragrance can also remove oil and greasiness, and it is even more delicious when paired with slightly fatty fish belly.
Jiangyou killed two large grass carps weighing seven or eight kilograms, set the belly aside, cut the head into pieces, and cut the tail into small sections for other uses.
She removed the entire fish belly from the spine, cut it into thick, slightly wide strips, and placed it on a plate; she took another small bowl, put in chopped garlic, minced ginger, and green onion, and added two large spoonfuls of galangal and fermented black bean sauce, and poured in a spoonful of boiling hot oil, which sizzled to release the aroma. At this time, she added a little soy sauce, stirred evenly, and the sauce was ready.
70% of this recipe's success is achieved by preparing the sauce; the rest depends on the cooking time. Pour the sauce over the fish belly and let it marinate for 15 minutes to absorb the flavor and remove the fishy smell.
While marinating the fish, Jiangyou stewed a pot of fish head soup, coated the fish tail pieces with a layer of starch, and fried them in a pan.
Jiangyou found a slightly shallow, flat casserole, heated it up, and threw in a lot of shallots, garlic, and ginger to sauté. He then spread the marinated fish belly neatly on the shallots, poured in the sauce, covered the casserole, and poured a circle of cooking wine. The aroma of wine filled the air immediately.
The photographic crystal cannot record the fragrance, so the taste can only be conveyed by the onlooker Lolisa. The little witch took a deep breath and felt the saliva in her mouth begin to secrete crazily.
Fresh grass carp cooks quickly. Cover the dish and bake over medium heat for five minutes. Then you can open the lid, add chopped green onions, and steam for another minute before serving.
As soon as the lid was opened, the crystal clear and tender fish belly was scattered with black fermented black beans, and the wonderful aroma went straight into people's noses. Not only were they drooling with greed, but even the diners gathered around excitedly, asking seriously if this was a new dish in the restaurant.
“It’s a new dish, but it’s still in the trial stage and not available for sale to the public yet.”
"We'll probably sell it at the Witch Forest branch first until we find a suitable supplier."
"Is there a good fishmonger in town? Please recommend one to me."
"That black sauce? Oh, that's called fermented black beans. There are two flavors: galangal and original. The galangal version is 1 silver coin per can, and the original version is 50 copper coins per can. You only need a little bit each time you cook, and one can will last you a long time~"
Takumi quickly responded to the excited guests and invited the employees to have lunch first.
Today's staff lunch was simple and delicious, consisting of fish belly in black bean sauce in clay pot, fish head soup, fried fish pieces, plus a dish of spring vegetables with galangal and black bean sauce and white rice, making the onlookers drool.
Jericho, who previously said he didn't like fermented black beans, was so happy eating the fish belly this time that even his pupils turned into the shape of a cat.
Jiang You watched him carefully use chopsticks to remove the black fermented black beans from the fish belly and then began to devour it: I understand, this is another person who can taste the flavor of the seasoning but not the seasoning itself.
The grass carp in the lake is originally very fishy, but after being marinated and cooked with galangal and fermented black beans, it takes on a fresh, sweet and salty fragrance. The belly of the fish is the fattest and tenderest part. After being baked over high heat for a short time, the water vapor circulates quickly in the sealed casserole, and at the same time has the effect of steaming and stewing. It does not become overcooked at all and tastes fat but not greasy.
The bones in the fish belly are also the easiest to deal with. Just gently pick them up with chopsticks, and the long bones will slide out automatically. The boneless fish belly can be swallowed in one bite. It is smooth and delicious.
"Delicious! Delicious!" Lolita ate without even looking up. "This dish is no worse than crayfish. I'll go back and talk to Uncle Beaver about raising fish in the lake. Mmm, I absolutely have to arrange it!"
The little witch had a happy meal, and then took a lunch box to pack up some fish belly with fermented black beans and fried fish chunks, insisting on taking them back for Mary to try.
After lunch, Lorisa happily embarked on the return journey with the driver, carrying a lunch box and a crystal for taking photos, carrying a cart full of soy sauce, fermented black beans, cooking wine and sorghum liquor. Presumably, in a while, the branch will be able to serve many new fish dishes.
Jiangyou weighed the bulging purse and stuffed it into his head with satisfaction.
The Winchester clerk, Earl Winston, Andre's sworn brother, had brought Takumiu information about the empty house next door... The previous owner had died ten years prior, childless and without any designated heirs. Therefore, the house had been confiscated by the lord and listed for sale on the market board at the city hall. However, for years, no one had shown interest.
To acquire this empty house, you need to pay 50 gold coins. 25 gold coins are for the land, and 25 gold coins are for the house. There is no negotiation. However, once the full payment is made, there is no need to pay any further fees, and you can freely renovate the house.
"The total price alone is a bit expensive, but if you consider the unit price per area and the rights of permanent ownership, it is still a very cost-effective deal." Jiangyou was tempted as soon as he heard it, and made it his next savings goal. 50 gold coins is a lot, but not a little either. With Jiangyou's current rate of making money, he should be able to get the full amount within half a year at the latest.
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