Chapter 679 Squirrel Fish (Part 1)
Kill the fish the same way.
The bloody scene is blurry for a few seconds.
After killing the fish, scrape off the scales, loosen the meat, and then cut off the head, which is not needed.
After removing the head, flatten the fish with the back of a kitchen knife and remove the backbone.
Then place the fish skin side down on the chopping board, and use a knife to make even cuts on the white and slightly pink fish meat.
"Use a little pressure when cutting, but be careful not to cut the fish."
She lifted the fish and gave it a close-up, then began to work again. "Finally, after all the internal pattern cuts are completed, the preparations are complete."
After the cut fish meat is rinsed in water, it becomes granular and looks like a pine cone.
"Then we coat the squirrel fish in eggs and dry starch."
When coating with flour, Jiang Qiuqiu also gave a close-up.
Because there are many cuts, you must be careful when coating the fish with flour so that the gaps between each piece of fish can be evenly coated with flour.
"As everyone knows, in our recipe, the next step after coating with egg liquid and starch is—"
【Heat oil in a pan! 】
【Heat oil in a pan! 】
We are all old fans, who doesn’t know this?
Jiang Qiuqiu laughed twice, "That's right, we need to heat the oil in a wok."
I found a slightly deeper pot and processed the remaining fish while the oil was heating. The oil temperature gradually rose and tiny bubbles appeared in the pot.
This is how people use their naked eyes to detect the opportunity of delicious food. Jiang Qiuqiu pointed at the small bubble and said, "Now, we can put the fish down."
She held the squirrel fish's tail and dipped the cut fish meat into the oil.
The high temperature causes the fish skin to curl up, and the originally slightly white meat quickly turns an appetizing color in the orange-yellow oil. The loose flesh also slowly swells and stretches out, making each grain of meat look plump.
Along with this, the aroma of fried food wafted gently, but we were all people who had seen the world, so this little aroma——
【Woo woo woo, I died, again! 】
【I would like to call Jiujiu the strongest! 】
[This isn't my first time cooking fish, but I still can't control my saliva.]
[Great news! Great news! Is anyone learning this? Ambitious people, come learn this!]
【Come on @xx food @ Tengxiang...】
Someone tagged more than a dozen food bloggers who opened small shops in one breath.
As time passed, small starch residues floated away, and the color of the fish gradually turned golden. If it accidentally touched the pot, it would no longer feel soft.
At this time, the fish can be taken out of the pot.
Find a long plate and put the fish meat in it. Originally, this dish should be served with a fish head, but we are not eating fish heads today, and we are sharing the dishes. Cut the fish into two halves, left and right, and then serve each with a bowl of rice and a small dish of pickled radish, which is just right, so the fish head will not be a bother.
The meat is ready, but now is not the dish’s peak moment.
As Jiang Qiuqiu spoke, she took out a bowl from the cupboard. Small, white, pointed particles with a slightly strange fragrance appeared in front of everyone.
【?What's this?】
The milky white pine nuts went into the oil pan.
Nuts and hot oil are always the best partners.
What does the sizzling sound evoke? The delicate fragrance of pine nuts.
High-quality forest nuts themselves have a high oil content. After frying, their crispy and fragrant taste and rich aroma are completely irresistible.
(End of this chapter)
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