Douluo Continent on the tip of the tongue

Even if it only takes five minutes, Qi Han will not stand aside and wait.

After placing the jar filled with chopped pepper into the time-accelerating black technology, Qi Han quickly found the other protagonist of this chopped pepper fish head from the ingredient cabinet: fish.

For the dish of fish head with chopped pepper, there are requirements for the choice of fish.

Since the only edible part is the fish head, the most suitable fish for this dish is silver carp.

Silver carp is also called bighead carp, fat-headed fish, and big-headed fish.

From this name we can tell that its head must be very big.

Okay, this is nonsense.

Silver carp has been persecuted for thousands of years because of its large and thick head. Compared with other common freshwater fish, the head accounts for a higher proportion of the body. The head is gelatinous and is more delicious when used in cooking.

.

Silver Carp: What a sin!

Of course, when Qi Han cooks fish head with chopped pepper, he will definitely not choose silver carp, because Ruyi doesn’t like it.

Silver Carp: Why is there a little shame in the joy...

The fish Qi Han took out from the food cabinet was as big as a chopping board. Although such a large fish is rare, it is not uncommon, but the one in his hand is even more peculiar...

Its head takes up half the size of the whole fish.

Even if it is silver carp, the proportion of the fish head is only about one-third of the whole fish. From this point of view, this fish can probably be called fat-headed fish, or big-headed fish.

Although it is actually a century-old hammerhead silver carp.

Come out! Skybreaker...oh no, Hammerhead!

This kind of soul beast also does not belong to the types of sea soul beasts recognized by Douluo Continent. It lives in the upper area of ​​​​the ocean, and relies on its very hard head bones to attack other soul beasts with headbutts.

As he gradually became stronger, his head got bigger and bigger, and finally he was honored to be chosen by Ruyi, and became the chosen child...oh no, fish head.

Hammerhead Silver Carp, please give your acceptance speech.

Hammerhead Silver Carp: What the hell...

According to Newton...I forgot, just Newton's three laws. According to one of Newton's three laws, the effects of force are mutual. The Hammerhead Silver Carp can kill other spirit beasts with its head, and the counterattack force generated is natural.

It can also be enough to shatter the fragile brain inside its skull and cause its own death. In order to prevent such a situation, there is a large amount of colloid in the head of the hammerhead silver carp to absorb shock.

So it has so much gum, it must be delicious.

Just thinking about it, Qi Han couldn't help but shed tears of disappointment from the corner of his mouth.

This hammerhead silver carp had already passed out from drunkenness when it was placed in the food cabinet. At this moment, Qi Han placed it on the chopping board and only twitched its hips symbolically twice... Oh no, tail, prove yourself.

Even at the last moment of his life, he still did not give up his desire for life. Soon, Qi Han sharply cut off the fish head and a circle of meat behind the gill cover.

Hammerhead Silver Carp, die!

Qi Han had discovered something a long time ago, his kitchen knife was unusual.

It's hard to say how it works when cutting people, but when cutting any food, it's as sharp as cutting iron through clay.

For example, now, when he stood the fish head up and cut the head of the hammerhead silver carp in two with one slash, the skull, which was hard enough to kill the soul beast, did not bring any hindrance to him.

It is not necessary to cut off the fish head completely. It is best to leave some parts of the fish head to connect the two halves of the fish head together, so that the fish head can be opened like a book without being completely separated.

At the junction between the fish's head and abdomen, there is a black membrane on the inner wall of the fish. The scientific name of this black membrane is the "visceral layer", which lubricates and protects the internal organs.

It has a fishy smell and needs to be removed.

After carefully scraping it clean with a kitchen knife, Qi Han took the knife down and performed a tooth extraction...oh no, a tooth cutting operation on the hammerhead silver carp.

Don't ask, just ask.

The meat on the edge of the gill cover is thicker and needs to be marked with a knife before putting it on the steamer so that it can be heated more evenly and steamed more easily.

Similarly, use a knife to make a crack a little behind the fish eye, which serves as an entrance for the water vapor to heat the internal structure of the fish head during the steaming process. The processing of the hammerhead silver carp head is complete.

With a pair of fish eyes facing upward, open the fish head and place it on the chopping board. The unfolded fish head is as big as the chopping board. The blue-black fish head shines with a metallic cold light. You can feel the fish bones just by looking at it with the naked eye.

Hard texture…

So there must be a lot of meat in such a big fish head!

Qi Han pinched his chin and nodded affirmatively.

It's time to have a full meal.

After evenly sprinkling a layer of salt and finely ground pepper on the fish head, add the four-piece fish removal kit and smear them so that they are in full contact with the fish head, then cover with a dust cover and marinate for about ten minutes.

Achieve the initial purpose of removing fishy smell...

Wait, what is the four-piece deodorizing set, you ask?

In the general steps to remove the fishy smell, onions, ginger, and cooking wine are commonly used to achieve the purpose of removing the fishy smell.

Sometimes garlic is also added, which becomes onion, ginger, garlic, and cooking wine, which is the so-called four-piece set for removing fishy smell.

But actually...

There is no difference between the two. You can add garlic or not. Grain

Didn’t expect it!.jpg

At this point, the time-accelerating process of chopping chili peppers has almost been completed.

While the fish head was being marinated, Qi Han took out the jar with chopped chili peppers, scooped out enough to cover the entire fish head, put it into the sieve, and then put the sieve into the water and rinsed it twice.

all over.

This step is mainly because the chopped chili pepper is too salty and will affect the taste, so the salt in it is washed away.

Adding a lot of salt in front is mainly to marinate more thoroughly and prevent the chopped peppers from fermenting and becoming sour, so there is no conflict between the one before and the other.

Cut the garlic into minced garlic and put it into the pan with hot oil together with the chopped chili peppers. The calm oil surface will boil instantly, and countless small bubbles will appear. At the same time, in the crisp "sizzling" sound, the rich and pure aroma of the chopped chili peppers will be heard.

The spicy taste slowly merges with the aroma of minced garlic, and it hits your face under the heat. That aroma...

Qi Han couldn't help but calm down and quietly swallowed again.

So delicious!

Add a tablespoon of tempeh oil with dark tempeh, and stir-fry it briefly twice. The aroma becomes more intense and fills the entire kitchen.

Finally, add a spoonful of sugar to taste, and stir-fry the chopped chili peppers in the pot over medium-low heat until the red color in the chopped chili peppers slowly penetrates into the oil, and the light yellow rapeseed oil slowly turns orange.

After being fried to this extent, the red color of the chopped chili peppers in the pot becomes a little brighter, and there is an extra layer of oil on the surface, making it look particularly attractive.

The minced garlic hidden in the chopped chili peppers has turned golden brown, and the garlic aroma has become stronger and stronger. Although it cannot cover up the spicy taste of the chopped chili peppers, it is just the right embellishment.

Turn off the heat, use a spatula to remove the chopped chili oil from the pot, and keep the orange oil in the pot for subsequent use.

Taking an extra-large dinner plate that was big enough to hold the fish head, Qi Han placed ginger slices, knotted green onions and a few perilla leaves in the center of the plate, then crossed a pair of chopsticks into a cross and placed them on the plate.

above.

Here is another cooking tip.

Focus on what you need to take the test!

After putting the fish head on the plate, it needs to be steamed in a pot, but the plate is different from the steamer. The high-temperature water vapor in the pot cannot penetrate through the plate and reach the bottom of the plate that is in close contact with the fish head, so it can only be steamed towards the end.

On the upper side, this will cause the top to be steamed, but the bottom to be steamed, or the bottom to be steamed, but the top to be steamed.

The cross structure set up with chopsticks can easily separate a space between the fish head and the plate, allowing water vapor to penetrate deep into it and steam the fish head-down side faster.

Just take out the two chopsticks after steaming, and you will get the ginkgo dripping with fat intestines.

After placing the chopsticks in a cross shape, the fish head on the side is almost marinated.

With the fish eyes facing up, open the fish head and cover it on a plate, put it into the steamer, and then add a little white vinegar to the water in the steamer.

Another cooking tip.

The white vinegar here is the same as the perilla leaves before, both to better remove the smell. As for its effect...

Whoever uses it knows it, and everyone agrees with it after using it.

Steam in the pot for three minutes, then pause and carefully remove the dinner plate.

Why be careful…

Because it's so hot.

Slowly tilt the plate, and slowly pour the water that has collected at the bottom of the plate into the sink. Then cover the entire fish head with the reserved chopped peppers and put it back into the pot to steam for five minutes.

The poured water is called "fishy water", and most of the fishy smell is in it.

With such a step, the fish head will have almost no fishy smell.

After five minutes, turn off the heat and simmer for another two minutes. This step is similar to resting the meat, in order to make the temperature inside and outside the fish head more uniform, thereby making the meat more tender and the gelatin more elastic.

As soon as the lid of the steamer was opened, a burst of aroma swept over him instantly. This time, the spicy taste of chopped chili peppers was no longer the protagonist. Against it, the fresh aroma of fish heads flooded into Qi Han's mouth.

Nasal orifice.

The smell of the fish head was so alluring, and the force that hit him was so fierce that Qi Han couldn't resist it.

But... Qi Han knew that the aroma at this moment had not yet reached its peak, because this dish is still a semi-finished product until now.

While steaming the fish head, he had already chopped a handful of chopped green onions. At this moment, he evenly sprinkled half of the chopped green onions on the bright red chopped chili peppers. When the green chopped green onions and the bright and attractive red chopped chili peppers met, it was visually stunning.

The beauty above is immediately revealed.

As the saying goes, red goes with green...ahem.

The orange-red oil left over from frying the chopped chili peppers now has a use.

After the oil is quickly reheated over high heat, slowly and evenly pour it on the fish head with chopped pepper.

Countless small bubbles appeared, accompanied by the sound of "sizzling" oil, and a fragrance that Qi Han couldn't resist.

Among the aroma, there is the fragrance of green onions escaping from the boiling oil, the spicy taste of the fried chopped chili peppers that explode again under the heat, the rich garlic fragrance, and the fish meat meeting the boiling oil.

The aroma of fish comes out after being slightly burnt.

Sprinkle the other half with chopped green onion, chop the fish head with pepper, and serve!

(ps: I changed the writing method for the description of cooking in these two chapters, because I always felt that the previous cooking steps were too boring, just like Baidu Encyclopedia, there is no such thing as making people hungry after reading it, I don’t know

Is it better to change the writing method now? It can be regarded as a small attempt, so I hope readers who have read it will give me feedback. If you like it, I will use a writing method similar to these two chapters to describe the cooking process.

.)