Chapter 539 Cooking Boiled Fish
The best-of-three games ended with Yang Ming winning.
Luffy and the others could only watch helplessly as others tasted the beggar's chicken with gusto. Not to mention how uncomfortable the taste was, just like a bachelor watching others show affection, and their hearts were chilled.
Since Naruto ate it secretly behind everyone's back, the portion of the remaining beggar's chicken was severely reduced. Yang Ming and his party were not satisfied with the meal, and they all turned to Yang Ming for help.
"Boss, just make another dish!"
"Boss, we don't ask for a raise or promotion, we just want to eat some delicious food!"
"Boss, since we have hard work without credit, please give me another one!"
Seeing his employees making a fuss, Yang Ming shrugged and couldn't refuse.
After all, this visit to the One Piece world is equivalent to giving his employees a holiday to travel.
It just so happened that before that, Yang Minggang had just completed a system task, and the reward was how to make boiled fish.
Yang Ming took out the money he grabbed from the auction and gave it to Bai, asking him to buy some freshwater fish and bean sprouts first.
This is the Chambord Islands, where ingredients from all over the world are gathered, and these things can be easily purchased.
While waiting for Bai's grocery shopping to come back, Yang Ming was not idle. He used the kitchen of Xia Qi's bar to do some preliminary work.
Since there were many people, Yang Ming luckily found a big pot this time and started cleaning the peppers.
Boiled fish requires a lot of chili peppers, and the pot is big enough. This time Yang Ming took two or three kilograms of chili peppers and put them on the cutting board to cut them open.
In fact, you don’t need to cut the peppers in any way, but after cutting them, the spiciness inside will be better extracted, making the whole pot of boiled fish even spicier.
The Chambord Islands are surrounded by the sea, and the weather is wet and cold. It is best to eat boiled fish. The common condition of seaside syndrome can be well relieved by eating this dish.
When the peppers were almost processed, Bai Ma came back without stopping, holding a large bag in both hands. The bag was wet and smelled of fish.
"Bai, are the freshwater fish you bought fresh?"
Bai nodded, "Boss, don't worry, these are the freshest fish."
Yang Ming asked this for a reason. Boiled fish seems to be a primitive method, but the actual workmanship is very exquisite. Fresh and live fish must be selected.
In this way, it can not only give full play to the effects of chili peppers in keeping out the cold, replenishing qi and nourishing blood, but also removes the fishy smell of fish while maintaining the freshness and tenderness of the fish.
At the same time, the cooked meat will not become tough at all, and the texture will be smooth and tender, oily but not greasy.
Generally, when eating boiled fish, you only need to take a bite of the fish to see if it is smooth and tender, and you will know whether it is fresh.
After all, some unscrupulous merchants use chilled freshwater fish in order to save costs, and the meat will taste a bit woody.
Yang Ming is naturally not a shady boss. As a chef, even if he cannot use the best ingredients provided by the system, he must strictly treat every cooking process.
Because the devil is always in the details. If one link is wrong, it will affect the final dish.
Yang Ming killed the fish, washed it, chopped off the head and tail, and chopped the remaining fish steak into several pieces.
Then, Yang Ming laid the fish flat, took out the dragon-slaying knife, used a sharp knife to separate the two large pieces of fish meat and fish steaks, and then continued to cut the two large pieces of fish meat into appropriate fillets.
The dragon-slaying knife has sharp characteristics. It can easily cut through fish bones and even cow bones, so Yang Ming can cut it very easily and comfortably, as if he is in a deserted place.
During the whole process, Yang Ming seemed to have mastered it countless times, and his knife skills were flawless and pleasing to the eye.
The cut fish fillets are crystal clear, and each piece is as thin as gauze. When you pick it up, you can still see the scene behind it.
Yang Ming put the cut fish fillets in a basin, mixed them with a little salt, cooking wine, cornstarch and an egg white, allowing the seasonings to fully penetrate, and then put them aside to marinate.
The flavor of the fish is marinated at the front, so you can't think about seasoning it again later as usual, it needs to be marinated thoroughly.
You can see that after a layer of egg white covers the fillet, it looks a little shiny under the light.
At this time, Yang Ming boiled a small pot of water, washed the bean sprouts he bought, scalded them in the boiling water, then took them into a large basin and sprinkled a little salt inside. In boiled fish, the presence of bean sprouts is equivalent to a lubricant, which can add a refreshing taste to a single dish and prevent people from getting tired of eating it.
After finishing all this work, Yang Ming took the big pot he had prepared before and added three times the amount of oil for cooking.
After the oil is hot, Yang Ming puts in the chopped peppers that he prepared before and sautés until fragrant, then adds ginger, garlic, green onions, peppercorns, chili powder and dried red peppers and stir-fries over medium-low heat.
So many spices are stir-fried, and the spicy smell roars in like a strong wind. The refreshing fragrance makes people feel like they are in the ocean, and the whole body is enveloped by the fragrance.
Didn't you see that even Bai, who was standing at the door of the kitchen, was drooling in a rare way?
After the fish is tasted, it is the turn to put in the fish heads and tails and fish steaks that were removed before. Yang Ming turns to high heat and mixes well, adding a dazzling array of condiments.
These fish heads and tails and fish fillets are used as the basis for cooking "soup". With them, boiled fish can have more flavor, instead of just adding fish fillets.
For boiled fish eaten outside, people usually remove these things before serving and use them as the base for the next dish of boiled fish.
Ahem, I didn’t expose anything.
Yang Ming continued to stir-fry for a while, then added some hot water. When the water boiled, kept the fire high, and put in the fish fillets piece by piece.
The amount of water used for cooking fish should not be too much. Put the fish fillets in so that they are just submerged in water. After cooking and pouring them into the basin, some of the fish fillets should be exposed.
After Yang Ming used chopsticks to break up the stuck fish fillets, he turned off the heat after a few minutes.
Then, Yang Ming poured the cooked fish and all the soup into the large basin that had just contained the bean sprouts.
At this time, Yang Ming took another clean pot, poured oil in it, heated it, turned off the heat and let it dry for a while, then added Sichuan peppercorns and dried chili peppers, and slowly stir-fried the Sichuan peppercorns and chili peppers over low heat to bring out the aroma of the Sichuan peppercorns and chili peppers.
Before cooking the fish, stir-fry some Sichuan peppercorns and chili peppers. During cooking, the red pigment in the chili peppers can be fully leached out, making the oil red and bright.
Yang Ming pays great attention to the heat during this process to avoid burning.
Never stir-fry Sichuan peppercorns or anything like that, because they rely on oil for frying, and never use high heat, otherwise everything will be burnt, which will affect your appetite and be bad for your health.
When the color of the peppers was about to change, Yang Ming immediately turned off the heat and poured the oil and Sichuan peppercorns in the pot into the large basin containing the fish.
When it's done, you can see the red peppers everywhere.
Yang Ming took a bite and found it spicy but not dry, numb but not bitter. It is commonly known as Ma Shangtou. It is spicy and enjoyable. No wonder boiled fish is so popular in the world.