Chapter 579 The magical artifact of rice that coexists with appearance and deliciousness - Douban Fish! My cousin's request! [Please subscribe]

Shen Jiayue pulled out an air fryer from the cabinet. Haha, I got the tools, and then I will wait for the relatives at home to tremble!

She held the pot and placed it on the workbench. When she saw Lin Xu put the prepared bass into the pool, she asked curiously:

"What fish are you going to make?"

"Today, making beanban fish is a kind of fish dish that is more suitable for rice."

Douban fish?

Shen Jiayue recalled the dried roasted fish she had eaten in the store before and asked curiously:

"Is Douban fish the same as dried roast fish?"

Lin Xu shook his head:

"It's different. Dried roasted fish is spicy, salty, and bean bacon fish is salty and fresh, with a small amount of sweet and sour. Except for bean paste, no other peppers are added. Dried roasted fish must be soaked.

Pepper."

Different ingredients and different methods lead to a very different taste of the dish that is obviously very similar.

The dried roasted fish tastes fresh and juicy and has a first-class taste.

Because the beanban fish has been fried, the skin tastes crispy.

After hearing Lin Xu's explanation, Shen Jiayue was looking forward to this dish:

"I'm so greedy. I'll have to eat more when you're ready."

All things are hot, cold, sweet and sour.

My cousin and his husband's family are from Jiangnan and are not used to eating in the north. Although the mother-in-law and daughter-in-law are generally harmonious, there are times of friction.

"I'll take it to the living room and let everyone see their brother-in-law's skills."

Ten minutes later, the fish had been almost marinated, and Lin Xu was cooking oil in the wok.

Documentary Channel?

Lin Xu asked:

I just said that there are martial arts secrets in martial arts novels. Cooking and martial arts belong to traditional culture, so naturally they must have their own secrets.

But Shen Jiayue can actually make trouble-free dishes like roasted wings, which is a bit of a thing.

Shi Wenshan looked at this scene with a little surprised expression:

It tastes enjoyable and appetizing, making people want to open a bottle of beer and take a bite.

Lin Xu said:

Lin Xu said, then tasted the honey roasted wings made by Shen Jiayue.

Then Lin Xu scooped a stir-fried spoonful of bean paste and put it on the chopping board, and started chopping with a kitchen knife.

"It's not difficult. As long as some details are grasped, the fish you make will not be difficult to eat."

He said while rubbing the fish with onion and ginger:

"The meat of the sea bass is thick, just a little deeper than the flower knife. If you use mandarin fish, rub it with salt first, then rinse it with cold water to wash off the mucus on the surface, and the fish will taste better."

"Yeah, it smells good!"

If fried too much, the fish will lose its tender texture and will taste dry and dry.

The cooking level of the whole family is limited to the basics.

Wow, there is actually a mantra.

Lin Xu was so happy that he heard this.

Not long after, the relatives at home arrived.

"Soy sauce, cooking wine, vinegar, salty and salty vegetarian, sweet and spicy onion, ginger and garlic, so add some starch when you come out of the pot!"

Han Shuzhen was excited as soon as she heard it:

"Don't say, this is really made by Yueyue. At that time, she was in Yinzhou, and she pestered Xiaoxu to learn to cook. I also looked at it. From the beginning to the end, Xiaoxu moved her mouth and operated the whole process. Later,

I made it a few more times, and it was better than it once."

Boil this for a while, cover the pot and simmer.

After chatting for a few words, Shi Wenqing was so excited that she swallowed her saliva by the fragrance of Douban fish. She picked up the plate and said:

But at this time, he felt like he hadn't eaten for two days.

"When will I start making it? Then I'll try it in the store."

Rub the fish inside and out, and marinate them in a basin.

"Is this still necessary to chop?"

Everyone laughed.

Change the scallions into scallions, and the amount should be increased, about half a bowl. Because the scallions should be placed twice in this dish, once during cooking, and once before the pot, so the amount of scallions should be enough.

As she was talking, Shen Jiayue said:

"Sister Wenqing, you are really stupid for three years after one pregnancy. In the past, my cousin wanted to cheat you, but now I'm fooled in just a few words. Is it too scary to have a baby?"

Lin Xu took the wine glass with both hands:

Scale fish usually just clean the scales, while scaleless fish need to rub the fish with salt water to wash off the surface mucus.

The oil temperature was 60% hot. He lifted up the pickled sea bass, removed the onion and ginger on his body, rubbed the moisture on the surface, and then put it in the oil pan and started frying.

Fish are different, and the methods of initial processing are also different.

The chicken wings were marinated well. It seemed that this girl had really learned the essence. The taste was salty and light. The honey juice outside was sweet, which completely highlighted the aroma of the meat.

The fish cannot be fried too much. Generally, the surface can be taken out and controlled by slight burning.

Taking advantage of this skill, Lin Xu began to prepare the ingredients needed for this dish.

Lin Xu said:

Luo Jiayao said:

"You all try what I made. These chicken wings, chicken corn, pork ribs, and pigeons are all made by me. Try them quickly."

Upon hearing this, not only Shi Wenshan became interested, but Shen Jiayue, who was making honey chicken wings in an air fryer next to her, also turned her face curiously.

Breastfeeding consumes a lot of money on the body, so Wenqing's cousin has been hungry.

He cut the braised food and put it on the plate, and prepared other dishes.

Wen Qing's cousin is a representative of the top academics at home. He was admitted to Peking University Medical College with excellent grades. Before he graduated from his undergraduate degree, he was admitted to a master's and doctoral degree. Now he works in Peking University's First Affiliated Hospital.

My cousin's cooking skills are really amazing.

Although this step seems simple, it is actually a bit cumbersome and troublesome.

After tasting the beanban fish made by Lin Xu, everyone was praising it for its deliciousness. Shen Jiayue couldn't wait and said to the relatives present:

Soon, all kinds of praise sounded, and even Mrs. Han thought that her granddaughter was amazing. This craft would be fine even if she went out to open a store.

"This is too simple. Just learn from Yueyue. The air fryer makes crispy pigeons, the air fryer makes honey roasted wings, and there are also all kinds of other messy foods. Yueyue basically knows it, and the other cola chicken wings are also available.

It’s very simple to learn anything.”

Everyone is looking forward to eating zengcao the day after tomorrow.

Han Jitong was happy at this moment and took the initiative to pick up the bottle and pour Lin Xu a glass of white wine:

"Thank you for your hard work, Xiaoxu, you have to let you cook when you come to your house. It's my grandfather's dereliction of duty."

Lin Xu came out and greeted everyone, declined the request of aunt, aunt and second aunt and others to come to the kitchen to help, and returned to the kitchen to continue cooking.

Han Jitong waved his hand with a smile:

"That's not possible. You should be busy with whatever you should do. Just eat the dishes you cook occasionally. You have to eat them every day. Your grandma will not force me to take my blood pressure and measure my blood sugar when I see the sky."

Lao Shen thought it was a new trick for dry roasted fish, but when he ate it, he realized that it was very different from dry roasted fish.

So Lin Xu recommended a bunch of steamed dishes, and Shen Jiayue also said that she could teach her cousin to make delicious food and snacks such as cream-yellow mooncakes and sugar-fried chestnuts.

Lin Xu stir-fry slowly, let the hot oil completely fry the aroma of the bean paste, and the oil in the pot also completely turns into rosy grease.

After ten minutes, turn the fish in the pot and continue to cook.

What is passed down to men or women? Shi Wenqing is afraid to contact him.

Shi Wenshan was very interested in this dish and asked curiously:

"Is this thing difficult? Can I learn it?"

"I want to know that many Sichuan dishes need to chop the bean paste, and I can't see the sauce... If you really want to learn this dish, I will tell you a trick and make it accordingly. It's absolutely impossible to make a mistake."

The reason why this dish is delicious is that it is made of fried bean paste. If the heat is not enough, the aroma of the bean paste will not come out, and the fish you make will be almost interesting.

The rosy soup exudes an attractive fragrance, and with the sticky texture, it makes people feel greedy. This kind of soup, even if there is no side dishes, Lin Xu feels that it is accompanied by rice.
To be continued...