Chapter 464： Crispy Meat Carp (2/2)

Lin Chou blinked his eyes and said to Bao Er,

”The more expensive this thing, the higher the price it sells to me, so that the fish I want to raise is more expensive, and the better it is for me, understand?”

Bao Er was stunned and suddenly understood.

”You mean... hitting local tyrants?”

...

After Bao Er unloaded the cargo and left, Lin Chou stood on the shore and took a look. The system did not lie to him. Although the stream was a little shallow, the large and small fishes were densely packed, and they were next to each other. Not afraid, instead, a few sturdy grass carps jumped out of the water, seeming to be demonstrating.

”Ha, really smart, did you know that this handsome is going to feed you?”

Hundreds of kilograms of broad beans were shoveled from the pile into a small pond on the shore, stirred and soaked, poured into a jar of ten kilograms of Qingquan Mountain, and the pond was covered with plastic film to prevent the alcohol from evaporating.

After being soaked all day and night, they were opened again, and these broad beans were completely soaked in water, becoming round, plump and swollen, with a hint of wine.

These broad beans are the ”feed” Lin Chou uses to feed the fish, or to be precise, the exclusive feed used to feed the grass carp.

Grass carp, also known as carp, is lively and swims quickly. Because of its rapid growth, it is easy to raise and its diet range is wide. It is one of the four major domestic fishes cultivated in freshwater.

The grass carp in Linshou Stream is big and heavy, and Mingguang people like to call them oil carp.

The meat is delicate and tender with fewer spines between the muscles and richer in fat compared to other types of grass carp. The taste is quite delicious. Pick up a piece of grass carp and throw it into the pot and boil it to create a pot of milky white soup.

Speaking of grass carp, this fish is a very jealous creature. It is either eating or preparing to eat in its entire life, but no matter how it is eaten, its body shape is a standard spindle shape and very slim.

What's more, what is most expected by any chef is that by changing the range of grass carp recipes during the breeding process, its meat quality and aroma can be significantly changed, and its plasticity is very strong.

Before the cataclysm, the province where other provinces were used to make soup was put into practice to the extreme.

Through simple recipe control, they used grass carp to breed a fish with extremely special meat quality, which the locals call ”crispy meat carp”.

Crispy meat carp is named for its firm, refreshing, sweet, and crispy meat. It is completely different from freshwater fish with tender meat in the general sense. If you use conventional methods to cook crispy meat carp, it will not be cooked, chewed, and chopsticks will not stick .

However, the pursuit of the ultimate in the feeding of ingredients is extremely simple, and the main feed is soaked broad beans.

Broad beans are nutritious and have a high protein content, and because of the strong oily aroma in their taste, they are especially liked by grass carp.

The meat quality of adult grass carp that uses broad beans as the staple food for a long time will change significantly within three months. The content of matrix protein, myofibril protein and collagen in its meat will become higher and higher, which is also the ”crispy” of its meat. The most fundamental reason.

The crispy meat carp can also withstand scrutiny. The ”freshness” of fish meat comes from the savory amino acids in its meat quality. The savory amino acids in the qualified crispy meat carp meat can reach 40% of the total amino acid content. This is a pretty staggering number.

The soaked broad beans can just be swallowed by adult grass carp, making it easier to digest.

The reason why Lin Chou added high-level liquor in it was that he hoped that the meat would have a hint of wine aroma, which is like a famous cooking god. It is necessary to purchase a batch of suitable fish half a month in advance and do not feed it every day. Only pour high liquor into its belly, and the fish that survived half a month later can be used as food.

Lin Chou hopes to achieve this goal in a subtle way to make the wine aroma in the meat more deep and lingering. As to whether it can be achieved, it will take time as a test.

The weight of hundreds of kilograms of broad beans almost doubled after soaking, and only adding a jar of Qingquan Mountain seemed insignificant, and there was almost no smell.

The reason was that Lin Chou didn't know if these guys were born with wine sacs and rice bags. If they could accept the taste of wine, it wouldn't be too late to gradually increase the weight of liquor.