The appetite that has been suppressed for a long time really exploded in one breath? Looking at Xun Yu, who had turned into a cute thing, Wang Yong felt that her character design was beginning to develop in a strange direction......

"Yeon, this is too ugly, restrain yourself!" Cao Cao said with a little headache.

The cute foodie who had already put on a 'please eat' scene heard this, and suddenly recovered a little bit of seriousness. coughed slightly, and then asked slowly, "So, what's delicious?" ”

Well...... It's a bit weird to ask a serious question...... It's not as good as it used to be!

"I just got a bighead carp, also known as a fathead fish...... "Anyway, it's nothing, Wang Yong replied directly.

"Huh?" Xun Yu suddenly showed a slightly disappointed expression, "That kind of fish has a lot of spines on its body, so you have to be very careful when eating it." And the meat has an earthy smell, so it's not very delicious! ”

"It's a chef who makes inedible ingredients into delicious dishes...... Of course, there is really no way to eat it, or it is too expensive to make, besides! Wang Yong said with a smile.

After all, you can't just take a piece of wood or stone and let him cook it, can you? If one day, humanity is reduced to eating wood and stone, it is really not far from extinction...... Slowly, it seems that I checked it in my previous life...... The bark of the elm tree is edible, and there seems to be edible mud cake on the Haitian side...... Is this a slap in the face?

"So, let's try out how our chef plans to cook bighead carp!" Cao Cao gestured to everyone.

"That's right!" Wang Yong looked at the more than 20 people, "The fish is only six kilograms, so probably only the ladies have a mouthful." ”

Not counting the fish head, two or three catties were missing all of a sudden, plus bones and internal organs, it was probably about eight catties of fish meat. In the yamen, there are eight female officials, including Cao Cao, Xun Yu, Xiahoudun, Cao Ren, Le Jin, Guo Jia, Dian Wei and Cheng Yu, especially Dian Wei, a foodie, and eight catties of fish and meat are estimated to be barely enough to eat.

"Huh?" Xiahou Yuan, Cao Hong, and Li Dian suddenly showed dissatisfied expressions, "Don't worry, you are favoring one over the other!" ”

"Bighead carp is rarely eaten, and it's not hard to get one, but unfortunately I only have one on hand!" Wang Yong stretched out his hands, just a fish, what could he do? If everyone has a share, everyone will not have enough to eat!

"Easy!" Cao Cao instructed Wen Ming, "Can you bring another six-kilogram bighead carp?" ”

"Okay!" Wen Ming smiled back with a professional smile when he heard this, and then got up and left, returning to the House of Everything.

"Let's deal with the first one first!" Wang Yong didn't expect Lao Cao to be so generous, anyway, if someone pays, he doesn't mind. It's rare to have chili peppers, and I'm in the right mood, and I can't wait to go back to cooking.

Then he thought of something, turned around and shouted: "The dish to be made will have a spicy taste, and some people may not like the taste!" ”

"Spicy, what's that?" Cao Cao was stunned for a moment, "Dogwood or ginger, or even mustard?" ”

"It's kind of like that, but the taste is a little purer!" Wang Yong thought about it and replied.

"That's okay!" Cao Cao nodded, such words are really nothing. Subconsciously think of ginger, and when cooking fish, ginger wine is often used to flavor it.

Wang Yong smiled secretly, when the dishes came up, what kind of expressions would they show after eating the taste of chili peppers. Seriously, this chili pepper thing is really amazing, many women clamore for acne if they eat too much, but once they eat it, it will be a trend that can't be stopped.

However, if you eat too much, constipation is the most terrible result......

Sauerkraut and chili peppers and other materials are directly available, sour bamboo shoots are also directly available, tofu is just made today, Liu Li is indeed very diligent, he has been getting up earlier than him, and he will help clean up and make preliminary preparations together.

"The bighead carp is indeed very vigorous, even if it has been caught for so long, it is still very fresh. This means slapping it on the head with a kitchen knife to knock it out before going under the knife. Then remove the scales, open the abdomen to take the internal organs, and dig out the gills of the fish......" Wang Yong muttered as he moved his hands.

"If you don't kill it, will you kill it again?" Liu Li didn't know why, and he couldn't bear to watch this scene. After all, Wang Yong just stunned the fish, not killed. It can be said that this bighead carp was disemboweled, almost alive.

"That's what you have to do for the sake of freshness. The appetite is often based on the pain of the ingredients, and there is a way of cooking carp, the body of the fish has been fried, the fish is still alive, and the fish mouth is one by one, as if the chef uses this to prove their knife skills and craftsmanship. Wang Yong shrugged his shoulders, but he was not slow at all.

In a blink of an eye, the head of the fish was also chopped off by him, and the fish body was cut twice and the fishy line was taken out.

"Fish and meat for later, make soup first!" Wang Yong put down the kitchen knife in his hand, and then put his hands together to see it off. Then he picked up a kitchen knife, chopped the fish head in half, and simply marinated it with ginger salt and cooking wine (rice wine).

Put oil in the soup pot to burn red, then put in ginger slices and stir-fry until fragrant, then take out the fish head, fry it slightly on both sides, and then put in the prepared sour bamboo shoots, after a simple stir-fry, put in water and boil. At this time, the tofu is added, and it is usually boiled for about five minutes until the soup turns milky white.

At this time, there was no need to guard, Wang Yong just let Liu Li watch the fire and began to continue killing fish.

I didn't waste much time making the fish head soup, and the fish was still very tender. Wang Yong took the body of the fish, the head left and the tail right from the tail of the fish, the knife was pushed forward to the fin of the fish's head and the spine, cut it off with a knife, turned over, and took another one.

Slice the fish with the skin facing down, from right to left. If the fish is thin and small, in order to obtain larger fillets, you can cut the fish obliquely to achieve the visual effect of wide fillets. Since this bighead carp is fat enough, it is cut straight in turn.

"I didn't expect the knife skills to improve a little more......" Wang Yong couldn't help but smile as he looked at these quickly cut meat slices. Vaguely, I felt that when I went down, the blade seemed to touch those subtle fish bones. It was impossible to feel it before, but now I can vaguely feel it, and I don't know if I can take out the fish meat without avoiding the bones.

In this way, if the fillet does not have fine spines, the taste will be further improved. Foreigners don't like freshwater fish, largely because they have too many resources, and there are plenty of garlic cloves to eat. On the other hand, they don't like to eat this species with a lot of spines.

The sliced fish is slightly marinated with starch and salt, and mixed well with cooking oil. The starch is handmade by Wang Yong with wheat flour, using the old method; And for a better taste, tender meat powder is added...... You may not believe it when you say it, but this is also made by hand.

The principle is very simple, find the papaya, use a special bamboo knife, the green fruit peel hanging on the papaya tree is cut, and the white emulsion can flow out from the place where the green fruit peel is cut, collect the emulsion, carefully dry it, and add starch to dilute it after crushing it to make tender meat powder.

Why did Wang Yong do this, on the one hand, it was fun, and on the other hand, he made a lot of dishes, only to find that many of the finished condiments have more or less different tastes, and they are not even pure. In addition, there is too much negative news, so I simply learn to do it myself. It must be safe to make, after all, the whole process from material selection to production is clear.

If he didn't have this experience, I'm afraid that now he would have to worry about getting tender meat powder.