Fish slices must be marinated to taste good, unless you are eating raw fish slices directly.
Ye Feng's method of marinating fish fillets is very unique; it was a true skill he learned after five years of apprenticeship.
This thing is exactly the same as knowledge; once you understand it, you'll find it incredibly simple. Outsiders wouldn't even be able to understand a single thing about it.
To put it simply, the key to making these fish fillets so crisp and refreshing lies in one seasoning—salt! A lethal amount of salt! And baking soda and white vinegar.
With a clatter, Ye Feng poured several basins of salt into a large bowl, then added baking soda and white vinegar, causing white bubbles to rise from the bowl.
The ruthless iron hand manipulated spiritual power to knead the fish slices in the bowl, ensuring that every bit of the fish was coated with marinade. Marinating for twenty minutes was the key to making the fish crisp and tender.
While the food was marinating, Ye Feng began to prepare the seasoning, the first thing he would use was naturally Jiang Taigong fishing.
Everyone knows that ginger is warming, and drinking ginger-infused water while it's hot after catching a cold can be very effective. However, there is one thing to be aware of: ginger peel is cooling.
This ginger-flavored fish fillet dish utilizes the warming properties of ginger, so the skin naturally needs to be removed. This is a small task that a kitchen assistant can easily handle.
A group of people used their spiritual power to peel the ginger, and then sliced, shredded, and minced it all in one go.
Add some salt, rice vinegar, light soy sauce, and sesame oil to the bowl containing minced ginger, and the sauce is ready.
Twenty minutes later, Ye Feng rinsed the marinated fish in water to remove all the salt residue from the slices. By this time, the fish slices had become very white.
Ye Feng slapped his long, slender, yet powerful hand on the cutting board, and all the fish slices floated in the air. With a flick of his right hand, a gentle breeze wafted through the kitchen, causing the moisture on the fish slices to dry at a visible speed. (P.S.: Ye Feng's tip: Those without magical powers can use kitchen absorbent paper.)
After the water on the snakehead fish fillets dried, Ye Feng began to coat the fillets with starch.
Ye Feng put salt, pepper, egg white, and Shaoxing wine into a bowl, then placed the fish slices from the air into the bowl and began to gently knead them again. As Ye Feng kneaded, the fish slices gradually became sticky, and then Ye Feng sprinkled a handful of potato starch into the bowl.
Potato starch, also known as cornstarch, must be used here because it is both slippery and elastic. After mixing it evenly, a layer of oil is sprinkled on top to further lock in the moisture of the fish.
Ye Feng put a lot of scallions and ginger into the pot to boil water. After the water boiled and the fish fillets were cooked for a while, he took them out. Only then did he put the fully marinated fish fillets into the boiling water.
As the fish fillets were added, the boiling water in the pot cooled down again, but soon boiled again. Ye Feng didn't wait long; the instant the water boiled, he scooped out all the blackfish fillets and placed them directly into the freshly prepared ice water. Fish fillets cook quickly; cooking them for too long would make the meat tough and unpalatable.
Ye Feng no longer needs to do the plating himself; the kitchen helpers handle all the plating of the fish slices with ease.
Then Ye Feng poured the prepared ginger juice evenly over the fish slices, and the ginger fish slices were finally ready.
[Perfect ginger fish fillets, rated 6.5 stars. The fierce and lively blackfish has a delicate and firm texture, which is further enhanced by the host's perfect cooking skills. Paired with the elevated ginger sauce, the taste is simply exquisite.]
[Effects: After consumption, it increases maximum explosive power by 50% for one hour; increases physical defense by 25%; increases blood and qi by 25%, allowing for greater strength with more injuries; effectively removes 25% of residual pills from the body]
The effect is mediocre, but it also has an additional effect called "Vitality and Courage" that has never appeared before.
Seeing that there were no strange attributes, Ye Feng breathed a sigh of relief. If they were all like the soft-fried pork tenderloin, his reputation would be ruined.
...
...
Jing Lei, carrying a tray, knocked on the door of the private room where Ba Dao was.
Ba Dao said in a deep voice, "Please come in," and Jing Lei pushed the door open and entered. Then Jing Lei gave Ba Dao a strange look.
Ba Dao leaned forward, his buttocks sticking out, forming a strange ">" posture. Jing Lei was completely bewildered by his odd appearance. However, his good manners prevented him from speaking, and he said with a smile, "This is the second main course of the day—ginger fish fillets. Please enjoy, esteemed guest."
After placing the tray on the table, Jing Lei said, "Guest, there's another question that Junior Uncle asked me to answer: do you think the tofu pudding served earlier was sweet or savory?"
Ba Dao was originally only thinking about getting Jing Lei to leave quickly, as the feeling of having something poking at his stomach was really unpleasant. However, after hearing what Jing Lei said next, Ba Dao suddenly became interested.
With a "smack," Ba Dao slammed his hand on the table and immediately said, "Of course, the savory ones are better! The sweet ones are simply hard to swallow. The savory ones not only have a richer flavor profile, but they also leave you wanting more." Getting excited, Ba Dao couldn't help but stand up and talk animatedly about the advantages of the savory ones.
But Jing Lei didn't hear a word he said; his eyes were fixed on one spot, and his mind had completely shut down.
After Ba Dao finished speaking, his excitement wore off, and he instantly realized what was happening when he saw Jing Lei's expression.
Holy crap!
Cursing inwardly, Ba Dao quickly reverted to his ">" shape, then buried his head in his arms, stubbornly pretending to be an ostrich.
Jing Lei felt tainted. Not only were his eyes unclean, but his pure heart had also suffered a severe blow, and it would probably take hundreds of years to recover.
Seriously, who the hell would hide a sword in their crotch?
Ba Dao felt that it would be better to die at this moment. He had been hiding himself so well, how could he have been exposed by just one sentence?!
...
The atmosphere at the Myriad Flowers Sect was quite harmonious. Qingcheng had already picked up a piece of fish covered in minced ginger with her chopsticks.
The white fish fillets, yellow ginger, and brown sauce make this fish fillet look incredibly appetizing.
The moment she took a bite, the bouncy and smooth texture made Qingcheng almost doubt that she was eating sashimi. But the unique aroma of cooked food told her that this was a hot dish.
The minced ginger was slightly spicy, but the fish slices had no fishy smell at all. The combination of the two was still a delicious taste that I had never eaten before.
Regardless of the effects, the sheer allure of these flavors makes me feel that even if the procedures in the lower realm are complicated, I will definitely not lose out!
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