Dishes that don’t shine are not good dishes

Eight Snapper Eaters (Part 2)

“Spring rolls.” Xie Yunfei put the dishes on the dining table and gave the answer with a smile, “The third dish is fish spring rolls.”

“Fish spring rolls?” Xiaoyun’s eyes lit up after hearing this. Spring rolls made of sea bream meat are very famous in the Chinese cuisine circle. It is not difficult to make this dish. Stir fry fish meat, dried bamboo shoots, shiitake mushrooms, carrots, cabbage or other vegetables, and then use special The dough wraps the fillings and rolls them into long strips, then fry them in a frying pan. It is a simple dish that many families can make.

But similar to other dishes that are easy to learn but difficult to master, it takes a lot of effort to make spring rolls.

Not to mention, it is not easy for ordinary chefs to preserve the deliciousness of sea bream among the many ingredients and highlight it.

A hundred years ago, Liu Maoxing, a special chef who had just completed a tour of the mainland, made a “reincarnation spring roll” with sea bream meat in a duel with the seven-star knife Renn. He did not use dough to wrap the filling, but used Snapper skin. As a finished spring roll, the time since the sea bream was caught has not affected the relationship between the freshness and the texture of the sea bream. The judges were overwhelmed and finally won the legendary kitchen utensil – Yonglin Knife.

Yes, to make good spring rolls, using the freshest ingredients is a must. Just like the fish spring rolls in front of you, not only sea bream, but also other side dishes such as dried bamboo shoots and shiitake mushrooms, also need to be at the most delicious moment. That’s not to mention, the chefs still need to highlight the main character of the sea bream as much as possible while maintaining the balance of many ingredients, so that it can be fully displayed in front of the diners.

The fine knife skills when cutting and serving vegetables, the fire control when spring rolls are deep-fried, and the techniques and skills of handling sea bream…

Not being rude, as before, using the serving chopsticks to pick up the first spring roll into Grandma Ito’s bowl, and then, Xiaoyun just picked up another spring roll, dipped it in a little vinegar, and bit it down.

Azusa Chuan Yue Nai, Wu Shi Shi, Yun Long and the others were not slow in their movements, and put the spring rolls into their mouths one after another.

Then, everyone including Grandma Ito was stunned. The fish spring rolls are delicious, no doubt about it. The shredded bamboo shoots and cabbage cut into two millimeters thick are crisp and refreshing, and the shredded shiitake mushrooms bring a strong flavor. Just like that, this spring roll is enough to be sold in many first-class restaurants, but what surprised everyone even more , but it is sea bream meat that has not lost its umami.

According to the recipe of Huaxia Gourmet Research Institute, when making fish spring rolls, the sea bream meat needs to be overheated in advance. The advantage is that it can lock the deliciousness of the fish meat and will not dissipate too much with time, but the disadvantages are also obvious. Unlike pork and beef, fish meat does not contain much fat. After two times of steaming, the meat itself will be dry. In order to prevent such a situation from happening, some ingredients with more water content will be selected for the side dishes to balance the taste of the fish, or the method of fast frying will be used to minimize the change in taste.

But Xie Yunfei’s fish spring rolls don’t seem to be made in this way. Everyone can clearly feel the juiciness of the fish, which does not come from the moisture of the vegetables, but the oil of the fish itself.

“Brother, this fish has only been fired once?” Xiaoyun raised her head with a strange expression on her face.

It’s not that she hasn’t tasted fish spring rolls made with similar cooking techniques in the past, but most of them are in small restaurants near the sea and lake. All kinds of river fresh seafood are caught and killed, and what she eats is fresh. But the sea bream Xie Yunfei used, no matter how good the protection measures of the Gourmet Research Institute were, when it was delivered to the apartment, more than ten hours had passed since the sea bream was caught.

It stands to reason that such snappers have already passed the so-called ‘golden hour’. But just like the previous two dishes, the freshness of the fish in the spring rolls didn’t seem to be lost at all. After a little processing by Xie Yunfei, it presented a very magnificent scene.

“It’s unscientific!” Wu Shishi complained softly. Although Yunlong didn’t speak, the expression on his face revealed the same meaning.

Xie Yunfei was not at all surprised by everyone’s performance. In fact, he was a little intimidated at first. The three dishes before and after, although Xie Yunfei did try to make them before, but the finished products were only 81 or 82 when the finished product was the most complete, but after getting the “blessing of code”, all of them reached the level of super dishes without exception. level.

Fortunately, before returning to the hall, Xie Yunfei had already thought up his speech.

“I’m also a little surprised that today’s sea bream is so fresh.” Pushing all the problems to the Food Research Institute, this is the solution Xie Yunfei came up with. Maybe it will be seen through by Xiaoyun, Grandma Ito and others, but as long as you bite yourself to death and refuse to admit it, then at most people will think of the special handling skills of ingredients.

Just as he thought, except for Azusagawa Tsukino, everyone else showed suspicious expressions after hearing the words, but they didn’t ask any more questions, they just accelerated the frequency of sticking out their chopsticks.

In the blink of an eye, fifty fish spring rolls disappeared without a trace. Most of them were solved by Xiaoyun and Grandma Ito, and the remaining small part was solved by Wu Shishi, Yunlong and Azusagawa Tsukino.split equally.

“Brother, where’s the fourth dish? Why don’t you make it?” Xiaoyun’s appetite was completely aroused. Seeing that Yunfei was standing aside and there was no movement, she hurriedly reminded her.

“No rush.” ​​The old god Xie Yunfei is here, and he will use some special tools for the next cooking. Calculating the time in my mind, “Now, it should be about the same.”

Saying so, he took out a clean cutting board and a piece of fish from the kitchen, and then took out a few iron boxes from the refrigerator that seemed to have been frozen for a long time.

“Now let’s start making the fourth dish.” While speaking, Xie Yunfei put the fish on the chopping board, and at the same time opened one of the steaming iron boxes.

In the next second, a kitchen knife appeared in front of Yunlong, Wu Shishi and others. It was the willow blade among Japanese kitchen knives.

“Brother, are you going to make sashimi?” Xiaoyun was a little surprised, but she knew that her cousin’s real level of knife skills may not be a problem in making other dishes, but sashimi, this kind is only related to knife skills and fish meat Cooking related to freshness must be Xie Yunfei’s least good at.

Xie Yunfei nodded without denying it. He understood Xiaoyun’s confusion, but he didn’t intend to explain it. He took a short breath and then let it out. After he calmed down completely, he pressed the fish with his left hand and held the willow blade in his right…