Chapter 159 Golden-Body Red-Tailed Yellow River Carp

Ye Fei live broadcast room.

None of the people thought that this audience named Lu Shan Yake would hit fifty aircraft carriers if he didn't make a move.

That's 1.5 million!

What made everyone even more speechless was that this person spoke in such a low-key way, not much, meaning, I am a poor man.

Thinking of these few words of Lu Shan Yake, many people can't wait to have the urge to spray three catties of blood, thinking that if you are considered poor, then what are we like? This is too shocking.

After Lushan Yake finished rewarding fifty aircraft carriers, he directly hid his achievements and fame, and this guy stopped talking.

"Lushan Yake, come out!"

"Come out quickly, I won't finish with you, you are too shocking, can you give us some hope in life?"

"Yake... I have to give you one hundred and one points for you who are pretending to be. Even if you are proud, I can't deduct one point. It's too unexpected and hard to guard against."

I'm a foodie: "It seems that there are more and more experts in Ye Shen's live broadcast room, but I seem a little abrupt."

Eat all over the world: "Oh, I'm going, this girl is really coming and going like the wind, I haven't realized it yet, is it over?"

Taotie made a lot of wry smiles: "I've been taught, I've really been taught. I thought I would be extravagant today, but I didn't expect there to be someone more awesome than me."

An elegant bomb from Lu Shan Yake directly blew up Ye Fei's live broadcast room to pieces.

If there is one person who remains calm, it is an old man in Nanjiang. This old man is still in the same rhythm, spaceship, aircraft carrier, spaceship, aircraft carrier, which makes people crazy.

Ye Fei didn't know the situation in the live broadcast room at all. After he finished the pastry biscuits, he put the biscuits on a plate, but he didn't dare to put them aside because he knew Qin Zekai and Duan Ziwang too well. If the biscuits were out of his sight , I guess I can only clean up the dishes when I finish cooking the sweet and sour crispy fish.

We have to guard against Qin Zekai and Yinsanhe!

After Qin Zekai finished eating the shortbread in his hand, this guy stared straight at the remaining few on the plate: "God Ye, can I have another one?"

Yinsan also stared at the pastry biscuits eagerly: "Ye Fei,

We are on the same platform. Logically speaking, we should be regarded as colleagues. I think colleagues should share their blessings. I don’t want one for myself. Is it okay for Mr. Qin and I to share one? "

Ye Fei pretended not to hear, and said directly: "Friends, the pastry pancakes have been finished just now, let's cook the second dish, this dish can be said to be made in many places, but the most authentic one is Sichuan cuisine. "

"Sweet and sour crispy fish, this is a very common home-cooked dish in Xichuan. The most important step in making this dish is the ingredients. If the fish is well selected, the taste will be very delicious."

"In fact, there are many kinds of fish that can be used to make sweet and sour crispy fish. The most common are the four major carp, herring, grass carp, bighead carp and silver carp. This dish is to use these four kinds of fish, in fact, it is wrong, there is another kind of fish that is also the best ingredient for making sweet and sour crispy fish, and that is carp."

With that said, Ye Fei came to the front of the storage compartment, opened a storage compartment, and took out a fish from it.

Look at this fish again, with a flat body, a big belly, a horseshoe-shaped mouth, two pairs of long whiskers growing on both sides of the mouth, a golden body, and a little orange-red at the tail.

Seeing the shape of this fish, many people are already surprised.

"carp?"

"Damn it, the carp Ye Shen took is really beautiful, fat and big, it looks delicious, tender and juicy, and it's the best carp."

"No, shit, no, brothers, this fish... has a golden body and a red tail, this... this damn is a Yellow River carp!!"

"Damn it, Yellow River carp? This is the ultimate carp."

"It's more than the best. Legend has it that this kind of fish is related to dragons. The carp leaps over the dragon's gate. According to legend, this kind of fish has crossed the dragon's gate and can transform into a dragon with just a click of its forehead. But in order to be able to be with its brothers and sisters, it insists on coming back. Therefore, the ancients said that this kind of fish is dragon fish, especially the carp in the Yellow River, which is a rare delicacy."

"Yellow River carp is a top-grade food. It is as expensive as cattle and sheep. This is really a good food that makes people greedy just thinking about it."

"That's right. Although there are more and more Yellow River carp sold recently, there are not many authentic ones at all. Many of them are artificially raised."

"God Ye will definitely not use artificially raised carp. We still understand God Ye's temperament."

As everyone was talking, Ye Fei raised the fish that was still beating in his hand, and introduced: "The sweet and sour crispy fish we made today is the one in my hand. This is an authentic Yellow River carp. As you can see, it has a golden body and red tail, and a slender body. This is the standard for carp in the Yellow River. Carp is also called red fish, mackerel or kidnapper. It is a famous fish, and in the Yellow River, carp is a rare delicacy. Based on the long-term experience of eating carp, our ancestors concluded that the carp in four places is the most delicious, namely the Yellow River carp in Xianing, the Yellow River carp in southern Henan, and Lushan. Yellow River carp and Xishan Yellow River carp, since our first dish today is fried pancakes from Lushan Province, the carp we choose for this Sichuan dish is also Lushan Yellow River carp.”

"To make sweet and sour crispy fish, the main ingredient is fish, but there are also other ingredients."

With that said, Ye Fei started to take accessories from another storage compartment.

Onion, ginger and garlic are essential, as well as vinegar, sugar, light soy sauce, starch, small sesame oil, cooking wine, peanut oil, etc.

After all the ingredients were ready, Ye Fei started to kill the fish.

There are many ways to kill fish. Ye Fei uses the most traditional method. First, he slapped the fish head twice with the back of his knife. Cut open the abdomen, take out the internal organs, leaving only the swim bladder inside, and finally remove the left and right gills, and the fish is almost ready.

It’s just that if you want to completely remove the fishy smell of the fish itself, there is another thing that must be taken out, which is commonly known as "turmoil", also known as fishy line.

This thing is located under the head of the fish and one point above the tail of the fish. If you want to take out the fishy line, it is really difficult for inexperienced people to do it, but Ye Fei has system experience in his mind, so it is easier to do it.

He patted the carp's body twice with the blade of the knife, and finally cut the carp obliquely under the head with the knife, and then a white head appeared. Ye Fei grabbed the white head and gently pulled it out. , a white thread was pulled out, and the fishy thread from the fish's tail was pulled out in the same way, and the fish was completely cleaned up.

Wash it under clean water, then put the fish on the cutting board again, and Ye Fei started to move the knife.

How to make the fish more flavorful depends on how to move the knife on the fish. Ye Fei first cut the fish vertically with the knife, and when the cut was about one centimeter, then gently cut the fish with the knife. Tilting to the side, it changed to an oblique knife, and cut against the direction of the fish scales. This knife cut another about three centimeters.

One vertical and one oblique, this is a complete knife.

Then use the same knife method to cut a total of eight knives on one side of the fish, then turn the fish over, and cut eight knives on the other side.

After the sixteen knives were over, Ye Fei cleaned the fish again, then placed it in a large porcelain basin, poured light soy sauce, salt, pepper and cooking wine into the basin to marinate.

Taking advantage of this time, Ye Fei divided the green onion into two parts, one part was cut into chopped green onion, the other part was cut into shredded green onion, minced ginger and minced garlic.

After this step, Ye Fei started to prepare the soup.

The soup of sweet and sour crispy fish is very important, and the ratio of each ingredient is also very strict. If you mix it randomly, the taste of the soup will be unimaginable.

Ye Fei poured sugar, vinegar, light soy sauce and water into a bowl in a ratio of 1:1:1:2, then stirred evenly, and set it aside for later use.

The fish was marinated in the porcelain basin for about fifteen or sixteen minutes. Ye Fei made a paste of flour and starch, and spread it evenly on both sides of the fish.

After finishing all this, Ye Fei took out the frying pan, put it on the stove and heated it up. When the pan was hot, peanut oil was poured into the pan.

When the oil temperature reached seven maturity, Ye Fei pinched the carp's tail with his hand, then slid the fish head down, and directly slid the fish into the oil pan.

The carp was put into the pot, and the oil splashed, and the whole pot of deep golden peanut oil suddenly boiled...