Chapter 137: Food Class, Fried Fish Balls
Boom!
Boom!
Boom!
In a chaotic situation.
Yang Rui took the kitchen knife, closed her eyes, held her breath, and knocked it three times with all her strength.
But I don’t know whether Yang Rui was too weak or this big grass carp was just too resilient.
The fish actually withstood three heavy blows and did not faint.
"Sister Rui, use some strength! Hit harder!"
"I have used all my strength! I have used the greatest strength I can!"
Wang Chunxia, an experienced cook, was made nervous by Yang Rui and became flustered.
To the end.
Jiang Ning, who was still very happy, reminded them from behind.
"Just throw it. It's more convenient to just grab it and throw it on the ground."
Being reminded like this.
Wang Chunxia immediately followed Jiang Ning's method.
She grabbed the big grass carp with both hands, raised it above her head, and pulled it down with both hands.
With a plop.
The big grass carp fell heavily to the ground.
And completely fainted.
Yang Rui stared at the motionless big grass carp with her eyes widened in disbelief.
"This... this... is this also okay?"
"Sister Rui, you are not strong enough. Next time when you kill fish, if you can't knock them unconscious, just throw them. It's more convenient."
"Okay! I'll remember that."
I have learned a few more little skills for daily life.
Yang Rui was also greatly enlightened.
Next, it’s time to kill the fish…
Scrape the fish scales, cut open the belly from the side, clean out the internal organs...
These processes are dirty and smelly, and for Jiang Ning, who likes cooking, they are very troublesome.
However, Wang Chunxia and Yang Rui work together very well.
One teaches, the other learns.
They are all serious.
In her life, Wang Chunxia had never thought that she could be a teacher to others. She could teach others!
Yang Rui never thought that just for a bite to eat, she would be willing to learn how to kill fish.
Their smiling faces sparkled in the sunlight.
…
Jiang Ning only wanted the meat of the big grass carp, so the last step was to peel the fish.
This step is very demanding on knife skills.
Neither Wang Chunxia nor Yang Rui could do it well, so in the end Jiang Ning had to do it himself.
She held the fish body with one hand and held a kitchen knife with the other.
The sharp blade started from a small cut and embedded into the tiny gap between the fish skin and the fish meat.
The fish skin was pulled up little by little.
The blade moves forward bit by bit.
One cut to the end.
Jiang Ning's movements did not pause for a moment.
all of a sudden.
A whole piece of crystal clear fish meat appeared in front of everyone.
Wang Chunxia and Yang Rui were both stunned.
"Sister Ning, how come you know everything? I've never seen anything you don't know."
"Amazing! The fish skin is clean, without any fish meat left."
Jiang Ning used the same method to peel the other half of the fish.
From a grass carp weighing six or seven pounds, about three pounds of fish meat were taken out.
The fish meat is rich in fat, shiny, and has a hint of pink. It looks delicious at first glance.
The next steps are relatively simple.
Just chop it into paste.
Jiang Ning is going to make fish balls today, and the fish meat needs to be chopped into a fine paste.
She gave this task to Wang Chunxia and Yang Rui.
While they were chopping the fish.
Jiang Ning went to the small vegetable garden in front and got some green onions and ginger.
Wash the onion and ginger, then smash them with the back of a knife, put them in a small bowl, pour in some water, and leave them for a while.
It’s simple and useful onion and ginger water.
To completely remove the fishy smell from fish, you need to use this onion and ginger water.
After a while.
The fish meat for Wang Chunxia and Yang Rui has been chopped.
Jiang Ning put three pounds of fish meat into a large wooden basin.
Then add flour and starch.
And two egg whites.
She said carefully.
"Egg white can increase the stickiness between the fish meat, making it easier to shape the fish meat. It can also make the fish meat more tender and taste better. If conditions permit, you must add it."
And then.
It's onion and ginger water.
Filter through a sieve and add an appropriate amount of onion and ginger water.
Finally, add a little bit of cooking oil.
Once again stimulate the aroma of oil.
Next comes the easiest step, which is stirring.
"When stirring, turn it in one direction, clockwise or counterclockwise, so that the fish meat will be more chewy."
With the fusion of onion, ginger and water, the flour starch and chopped fish meat are completely blended together.
When the fish meat sticks to your hands and doesn't fall off quickly, it is almost ready.
In a large iron pot on the side.
Jiang Ning has already boiled a pot of hot water.
It is bubbling.
Reduce the stove fire to low heat.
Jiang Ning stood in front of the stove, holding fish in a wooden basin in one hand and a spoon in the other.
She clenched her palms and made several back and forth movements.
From the tiger's mouth
A round fish ball appeared at the right position.
Then scrape it lightly with a spoon.
The fish balls are rounder.
Quickly put it into the hot water aside.
The fish balls sank to the bottom of the water at first.
As the hot water rolls, the fish balls slowly become cooked and float up from the bottom of the water.
A white and tender one.
Round and cute.
Jiang Ning's hands did not stop moving, and fish balls came out one after another from his mouth.
And each one is uniform in size and a standard round shape.
This made Wang Chunxia and Yang Rui stunned again.
They couldn't see the movement of Jiang Ning's right hand at all, so how did the fish balls appear, and each one was round?
"Sister Ning, please slow down. I can't see clearly."
"Okay, I'll go slower, you guys watch carefully."
Jiang Ning slowed down his movements.
The trick to making fish balls with the tiger's mouth actually lies in the hand gestures. You must make a hollow fist.
Use your little finger and ring finger to push upwards.
The position of the tiger's mouth happens to be a circle, so the fish meat that comes out is also round.
Then just scrape it lightly with a spoon and it will be easily formed immediately.
After Jiang Ning tried some, he asked Wang Chunxia and Yang Rui to try it as well.
The fish balls that were boiled in hot water were also fried.
It was the first time for Wang Chunxia and Yang Rui to make the fish balls, and the fish balls they made were crooked; Wang Chunxia’s were big, while Yang Rui’s were small.
Both of them felt embarrassed.
"It doesn't matter, as long as it's edible. We fried these, and frying them will deform anyway."
Hot pan, cold oil.
The fish balls were put in one by one.
As the oil pan gets hotter, the white fish balls begin to turn golden and crispy.
It emits an enticing aroma.
It makes people drool.
Jiang Ning couldn't help it and secretly ate one first.
Take a bite.
The golden surface of the fish balls can be heard making crackling sounds, which sound like pleasant music.
Crispy on the outside and tender on the inside.
Fresh and juicy.
There is no fishy smell of fish meat at all, it just tastes fragrant and tender.
It's delicious even without any sauce.
Another fish ball soup.
Before serving, Jiang Ning added some green Eleutherococcus senticosus.
If you don't have Eleutherococcus senticosus, you can use other varieties of green wild vegetables.
The white fish is paired with green vegetables, and the clear soup is refreshing and nourishing.
Don't mention how delicious it is~
Continue read on readnovelmtl.com