Chapter 281 A high-end Sichuan dish that combines freshness, smoothness and tenderness—Steamed Jiang Tuan! [Please subscribe]

Not long after, everyone came out of the room where the dry dishes and dipping sauces were made.

Xie Baomin asked with a smile:

"What about the two river dumplings? Take them out and let Lao Dai show you his skills... Junior brother, watch out, the steaming techniques of Sichuan cuisine are completely different from those of Cantonese cuisine."

Cantonese cuisine emphasizes freshness and natural flavor in its cooking methods.

That’s why steaming sea bass is so simple. Steam it, decant the soup, add shredded green onions and ginger, top with steamed fish soy sauce, a squirt of hot oil, and it’s all ready!

No matter whether it is a street stall, night market or an ordinary family, this dish can be made delicious.

But Sichuan cuisine is different. Steaming in Sichuan cuisine is a major dish.

Jiangtuan has a delicious taste and has been a tribute since ancient times. Such a rare ingredient naturally needs to be set off with a bunch of expensive ingredients to highlight its status.

Dai Jianli said:

"Yes, brother Lin, take a good look at the routines and techniques of steamed dishes, just in case you need them in the future, and you can also accumulate some experience."

He was quite excited.

Because the Liangjiang Tuan "borrowed" from Building No. 15 is excellent in both quality and size.

It's a bit higher than the breeding Jiangtuan that Lao Huang got, which is why he took the risk to "borrow" it this morning.

When Brother Lin comes, you have to eat well.

As the original owner of Jiangtuan, Song Dahai looked at Lao Dai helplessly:

"You bitch, use my Jiang Tuan as a favor."

While he was complaining, Lin Xu asked curiously:

"Chef Song, where did you buy this Jiang Tuan? Is it still available?"

"A few friends happened to buy these while traveling on the Minjiang River. They used an aerator to get them all the way to the capital. I tried hard to get a few pieces, but this bitch stole half of them."

Dai Jianli took the net and fished out the river balls from it while saying:

"What you said is wrong, Lao Song. I want to eat alone when I get some delicious food. I want to be like you. Do you have any dipping sauce?"

When the several head chefs nearby heard this, none of them agreed with his words.

You bastard, you even stole so many things from us, and you still put on a show of self-sacrifice. You are as shameless as Xie Baomin.

After the jiangtuan was fished out, everyone came to the kitchen and started watching Dai Jianli cooking steamed jiangtuan.

The ingredients for making steamed Jiangtuan are already prepared in the kitchen.

The ham has been cooked, the scallops have been soaked until soft, and the fish maw has risen.

In addition to these precious ingredients, the kitchen also prepares the best mushrooms - small flower mushrooms, dried bamboo shoots - magnolia slices and other ingredients that add flavor and freshness.

Lin Xu felt a burst of emotion in his heart.

Jiang Tuan is already delicious enough. If you add these ingredients and cook it together, how delicious will it taste?

Dai Jianli asked when he went to clean up Jiang Tuan by the pool:

"Should I steam these two items or make another dish?"

Xie Baomin said:

"It's all steamed. I haven't had the fresh soup of steamed Jiangtuan for a long time. I plan to drink more today because I don't know when I want to drink it again next time."

Steamed Jiangtuan is basically done by everyone present.

But it’s not easy to come across such good ingredients, so if I come across it this time, I’ll eat it to my heart’s content first.

While Dai Jianli was cleaning up, Lin Xu rolled up his sleeves and went to help.

Jiangtuan has small eyes and a long mouth, and looks like a mouse from the front, so in the Yangtze River Delta region, this fish is also called rat catfish.

This fish has no scales on its surface, is covered in mucus, and feels slippery to the touch.

Lin Xu asked curiously:

"Chef Dai, are these slimes rubbed with salt?"

Dai Jianli shook his head:

"If you don't rub it well with salt, you can't wash it clean. You have to scald the skin of the fish dumplings. Only by scalding the outer skin can the layer of mucus on the surface be removed, so that the steamed fish meat won't smell fishy."

hot?

Lin Xu immediately remembered how to make catfish.

When stewing catfish in Northeastern China, the surface of the catfish will be scalded with hot water to remove the mucus.

"For fish with scales, just scrape off the scales. But it is best to scald fish without scales, because fish without scales basically live under water and have a stronger fishy smell."

While talking, Dai Jianli cut open the belly of the fish.

The internal organs of Jiang Tuan were then cleaned out, and the most eye-catching internal organs were the fish maw, which looks to be very thick in texture, which is the fish bubble.

Dai Jianli picked off the fish bubbles and put them aside, and said with a smile:

"This is a good thing. It is dried and made into fish maw, which is a tribute from all dynasties. Ancient books record that in the past, Jiang Tuan was huge, and the prepared fish maw was also very impressive. Unlike now, it is not only small but also caught.

It’s almost time to become a protected animal…”

Looking at the fish bubbles, Lin Xu couldn't help but think of the prepared fish maw.

Those fish maws should be from sea fish. Use sea fish to make freshwater fish, so be careful!

After cleaning the fish, the fish offal was given to the chef to make pickled fish offal. Dai Jian used a rope to tie up Jiang Tuan's fish head and carried it to the stove.

It's time to perm your skin.

Guo Weidong said to Lin Xu:

"This type of aquatic product blanching has requirements for water temperature. It should not be lower than 80 degrees. It cannot be blanched below 80 degrees, but it should not exceed 85 degrees. If it is exceeded, the fish will be burned."

So strict?

Soon, small bubbles began to form at the bottom of the pot, which was a sign that the water temperature had reached 80 degrees.

After working in the kitchen for so long, Lin Xu has an idea of ​​how hot the water should be.

For example, if dense bubbles appear on the edge of the pot, the warm water is around 70 degrees, and small bubbles begin to appear at the bottom of the pot. When the water temperature is 80 degrees, and big bubbles appear at the bottom of the pot, it is basically above 90 degrees.

Dai Jianli put two pieces of river dumplings on top of the pot, and used a spoon to scoop out the water from the pot and pour it on the fish.

As soon as it was poured on, the mucus on the fish immediately solidified into a film, just like a facial mask.

After scalding it several times, lift the fish and throw it into the pot and rinse it again so that the skin of the fish is fully soaked with hot water.

After scalding, take it out immediately, put it under the faucet, quickly wash the mucous membranes on the fish body, and use cold water to cool the fish body to prevent the loss of umami substances.

After doing this, dry the water on the fish, place it on the chopping board and start cutting.

Changing the knife for Jiang Tuan is very simple. Just cut the thick meat on both sides of the back a few times every two or three centimeters. The depth should be more than one centimeter so that the seasoning can completely penetrate.

After changing the knife, start adjusting the marinade.

The meat of Jiang Tuan is very tender, so salt cannot be applied directly to the meat for marinating, otherwise the water in the fish will be killed and the quality of the fish will be reduced.

Dai Jianli brought a bowl and put onion and ginger water, pepper, salt, and two small spoons of rice wine into it.

Stir evenly, wait until the salt is completely dissolved, and apply it all over Jiang Tuan's body with your hands.

After smearing, cut some green onion and ginger, flatten it and stuff it into the belly of the fish, then put the fish in a basin, and finally pour the remaining marinade on the fish and start marinating.

Taking advantage of the time of marinating the meat, Dai Jianli began to modify the ingredients.

The cooked ham is cut into thin slices. This is a top piece. In Jiangnan cuisine, it is enough to make a honey-glazed fire recipe. However, in Sichuan cuisine, it becomes an embellishment, foil, and condiment.

“In addition to adding umami flavor to the ham, the most important thing is to season the glutinous rice dumplings so that they taste more delicious and avoid the stale taste of the ingredients caused by too much salt.”

Lin Xu was surprised by the senior brother's words.

It's so extravagant that ham is used as salt. No wonder everyone is looking forward to this dish. The taste is enough to make people want to eat.

After cutting the ham, cut the other ingredients one by one.

Then add half a pot of stock into the pot, bring to a boil, put the mushrooms, magnolia slices, scallops and fish maw one by one into the pot and blanch them.

Use the fresh aroma of the stock to remove the odor in the ingredients, and at the same time let the heat in the stock awaken the umami substances in the ingredients.

There must be an order when blanching. Blanch the fish maw first, then the scallops, and finally the magnolia slices and mushrooms. Putting the mushrooms at the end can effectively prevent the mushrooms from odor.

After all the ingredients are boiled, bring the broth in the pot to a boil again over high heat.

Then put two pieces of pork net oil in them and blanch them in soup stock for one minute.

When steaming later, the pork net oil will be wrapped on the fish, so blanch it in advance to prevent the fishy and peculiar smell of the pork net oil from contaminating the fish.

These ingredients have been prepared and the Jiang Tuan is almost marinated.

Take the Jiang Tuan out of the basin, remove the onion and ginger, and place it in a basin according to the shape of Yin and Yang Pisces.

After arranging it, insert the thinly sliced ​​Jinhua ham into the fish where the knife was cut, and then cover it with pork net oil.
To be continued...