Chapter 938： Bar-headed Goose (1/2)
Before dealing with the red-gold-eye bream, Lin Chou went back to the alley shop where he hadn't set foot for a long time and turned the cabinets and cabinets for a while. When he returned to Sister Hu, he had a little watering can in his hand.
This is a flashlight, also known as a flame torch or a blowtorch, the simplest type of manual pumping and pressurizing.
The age of this thing is estimated to be the same as that of Lin Chou himself, and it is rusty, but fortunately, it hasn't missed it.
It added fuel, and Lin Chou was going to test whether Uncle Hu's high-grade liquor could also be burned.
Go back and fill most of the bottle of white wine into the tank, cheering up.
There is a small tray under the nozzle of the blowtorch, and the wine is poured on it to start the fire. The wine in the tank is sprayed out from the nozzle under the action of air pressure, and then ”coaxed” to burn into a ball.
Lin Chou's mouth twitched.
”The thing that Uncle Hu drank is really wine? The temperature is quite high when the fire is lit...”
The blowtorch can be used, but the speed of the nozzle needs to be adjusted to concentrate the flame and raise the temperature as much as possible.
Jiang Nan hugged the cat and couldn't put it down,
”Should it be used for grilling fish?”
Lin Chou put out the blowtorch,
”That's it.”
I searched the small ”shelves” used by Sister Hu to put kitchen utensils and obtained dried kelp root*6 and dried fish bones*1.
There are many kinds of sea fish bones that are good things. It is very good to use them when making soup. It is the most affordable and old partner with kelp root-the kind that does not require money.
Pour a drop or two of soy sauce, a pinch of salt, boil the froth twice over high heat and then change it to a low heat. A pot of soup is already half of it.
Lin Chou sniffed it, then scratched his head.
”Why doesn't it smell like fish bones?”
Then Sister Hu also came over and smelled it.
”Hey, is it too long? The kelp tastes much heavier than fish bones.”
The clear soup and clear water, not even the fishy smell.
Lin Sorrow said helplessly,
”Forget it, just use fresh ones.”
With that, twelve red-gold-eyed breams were on the chopping board, and their big innocent eyes reflected the dark golden luster with grass green as the base.
These eyes are kind of pretty.
Red gold eye bream is a very simple ingredient that can be processed to everyone's satisfaction. As long as you carefully scrape off the scales and then cut off the head from the gills, you can squeeze all the internal organs with a hand. Besides, it's just that the ”belly volume” of this product is a bit small.
The forehead of each red gold eye bream is high and convex, which means that these fish are of good quality and should be carefully selected by Xiao Hong.
Lin Shou looked at the twelve beautiful fish heads on the chopping board,
”Well, this is not a waste...”
Jiang Nan suggested,
”Bring the soup, do you want to make the soup?”
Lin Chou really thought about it.
”You can't stew the soup. I'm going to use fish bones and fish tails to stew the soup. There is not much meat on the fish head, but it is very delicate. It can be grilled with salt and it should taste good.”
Lin Chou found a fairly flat bluestone slab, washed it and put it on the charcoal fire for later use.
As he spoke, the movement of his hand did not fall. He divided each red gold eye bream into three parts, which is the common splitting mode of two pieces of meat + one bone, and the fish bones and fish tails were placed directly into the soup pot. Stewed inside, adding ”fish flavor”.
The belly of the red gold-eye bream is relatively small, so the spines on the abdomen are rarely short. If you cut off the thin layer with the bones, you won't feel that a lot of fish is lost.
The flesh of the red gold-eye bream has a frozen texture of pigskin, white and shiny, and the oily light on the flesh seems to jump, giving people a lively and vivid feeling.
Jiang Nan and Sister Hu came around,
”Wow, this fish...really beautiful...”
Sister Hu muttered,
”You can eat it just by looking at it. It would be a pity if you stew it directly.”
Mingguang, which is located by the sea, has an ”unreasonable” preference for all kinds of sashimi, pickled and soaked in seafood, as if in the eyes of Mingguang people, only ”raw” is the greatest respect and release for ”fresh”.
Sister Hu said,
”The fat of this fish is so good, it feels like it's running out of the meat.”
There are not many opportunities to eat better-quality deep-sea fish in the alley, but it is not completely unavailable. Often, if you get a suitable fish, it feels like the Chinese New Year. It is very serious and respectful to eat.
Take the small-scale “customs” of the three alleys of Pythagorean and Echo as examples. For deep-sea fish suitable for sashimi, the whole fish will be divided into several parts according to different meat quality. The dipping sauce is not wasabi or wasabi sauce, but used The concentrated stock of fish head and fish tail and fish bones combined with different ”secret recipes”, served with fresh soy sauce, juice from oyster shells and several fragrant wild vegetables, is extraordinary.
Well, almost every housewife in the alley is a master at cooking sashimi when there are good fish.
Lin Chou threw the fish bones attached to the fish tail into the kelp soup pot, turned the fish fillets over on the chopping board, and the fish skin was on top.
The beautiful red color of the red golden-eyed bream skin changes from light to dark, and when it reaches the back, it is almost like a fire.
At this time, the blowtorch was turned on, and the real flame spewed out, searing the fish skin.
”Zizi~”
The grease immediately sputtered from the fish skin and meat, dripping with light blue water drop-like flames, and then extinguished on the chopping board.
The red fish skin quickly tightened as it sizzled under the wine and fire, pulling a thin piece of raw fish into a nearly cylindrical shape. The color of the fish skin seemed to penetrate into the meat with heat, reflecting a faintly beautiful appearance. Bright.
The thin layer of fish flesh near the fish skin seemed to become translucent, and then gradually penetrated outwards.
Seeing the sense of hierarchy in this best state, Lin Chou immediately moved away from the flame and attacked the city by a piece of fish meat.
The nose is filled with oil and sweet smell, there is no smell, some are just the sweetness from the depths of the sea, it seems that the sweetness that can be felt only by relying on the nasal cavity.
Jiang Nan's mouth couldn't close, and was shocked.
”Wow...wow...wow...”
The same word, three tones, perhaps the only way to express Jiang Nan's mood.
Lin Chou was still not satisfied,
”The temperature of the wine and the fire is not enough, and the maturity is too deep. Well, if there are a few pieces of ice, it will be better. It will taste better if it is soaked in ice water.”
Sister Hu rolled her eyes directly to him—this little **** was getting more and more hypocritical somehow.
A large bowl of steamed rice is placed there hot, and the properly grilled red golden eye bream is cut into half-centimeter thick slices and placed gradually, the whole is like a blooming peony.
”Ah...Does Sesame have it? Yes? That's great~”
Sprinkle a little sesame seeds on it to enhance the fragrance. Lin Chou walked around in the yard, pinched a handful of fresh sesame leaves, washed them and cut them into filaments and placed them in the center of the sashimi flower.
”perfect.”
Sister Hu said strangely,
”Isn't it sashimi? This...”
Lin Chou smiled, drained the stewed soup from the pot and poured out the residue, and placed it in a basin to stand still.
”Make a different kind of tea with rice. Many ingredients for the sashimi dipping sauce are not brought here.”
Even if there is not a lot of meat on the fish bones, there is still a lot of fat in the boiled broth, and a thin layer of oily skin will soon form on the surface of the fish soup with the breeze.