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1 There is no doubt that grilling is one of the best ways to cook fish.

The "grilled whole fish" tastes very delicious, and even better is one of the easiest cooking methods.

The unique grilled meat is dry and hot, which can make the surface of the fish yellow, the taste becomes brittle, and the flavor is richer.

Using carbon barbecue, if you use firewood, which is the ancient fragrant wood, it can also increase the smell of smoke.

Of course, Yu Zhiboyan is located in this dead forest, not to mention, sandalwood has been everywhere for hundreds of years, and most importantly, I don’t want money!

Yu Zhibang chose a 500-year-old sandalwood. As a valuable furniture material in modern society, this sandalwood fell into the hands of Yu Zhiboyan and could only be turned into burning wood to add flavor to the grilled fish.

As for the baking skills, the introduction is simple, and the difficulty in mastering lies in:

One of the most common problems with grilled fish is that the fish can easily stick to the grill.

For novices, it is best to use a special grilled fish net so you don't have to worry about not being able to turn it over.

In addition, even if the fish belly is stuffed with seasonings and the whole fish is supported by a grilled fish net, there is no need to worry about running out of seasonings. At the same time, the fish meat is very tender and it is difficult to catch the heat.

Generally speaking, it is better to start grilling the fish directly from the high temperature zone, because the skin of the fish is not easy to touch the hot surface, but if it is a large fish with thick meat, it needs to be baked slowly in the indirect heating zone until it is quickly cooked. Then it is heated to a high temperature zone.

Yu Zhiboyan is cooking this eel now, which happens to belong to that type of hypertrophy.

The fish flesh is scraped off the scales delicately with dexterous movements, and then the fish's internal organs are taken out and cleaned from head to tail.

Among them, special attention should be paid to the abdomen of the fish.

why?

Because wild fish, because the food is more complex, the body may hide parasites!

You don't want the centipede to eat in your mouth, do you?

Generally speaking, these parasites are mostly hidden in the belly of the fish, as long as it is protruding and floating in its stomach, you can know.

One of the most overlooked issues before grilling is to clean the grill carefully.

This is important for all barbecues, especially for fish. The meat of the fish is very tender, it is easier to shred when grilled, and the dirty grill is easier to stick.

Cold fish are more likely to clump, and fish on a wet surface are more likely to stick.

Therefore, place the eel at room temperature, pat the dry surface carefully with paper, and season the fish with salt and black pepper, and then coat the whole body with oil to prevent adhesion.

The flame rose.

After the barbecue temperature stabilizes, put a few knives on the fish body, and then put the fish into the grill. If there is no grilling net, you can keep the fish and the grill at 45 degrees, so that the handcuffed barbecue print will be more beautiful and very Easy to flip the fish.

At the same time, Yu Zhibo also put the fish back in the hottest barbecue area, because the fish back is thicker, so it needs higher heat.(Read more @ hotmtlnovel.xyz)

When you see this, do you think baking is that simple?

If this is the case, it means that you have not tried a real barbecue, it is best to do a simple barbecue in the cafeteria.

When grilling, when turning around, you need to accumulate experience, as well as unique vision and skills.

Generally speaking, you can wait until your tail turns yellow before turning it over. If you use a barbecue net, you can turn it over directly. If you don't use the grilling net, many people will turn it over with a shovel, but you must insert the shovel under the fish body.

When you find that the fish is still sticking to the grill, it is too late, the skin of the fish is broken, people use food to clamp, they may be a bit rough.

Yu Zhibo has a very useful method to avoid these defects.

Yu Zhibo turned the fish over with a fork, inserted the fork under the barbecue, and then tried to lift the fish from the bottom.

If the fish is a bit sticky, try again later. If it does not persist, it will be lifted easily. If the fish and grill are good enough in the early days, it usually won't stick together.

After confirming that it could be turned over, Yu Zhibo turned it over with a fork, and then slowly put it down.

After tumbling, you can wait for the fish to be cooked.

Unfortunately, Yu Zhibang does not have a quick thermometer at hand, otherwise he can insert the thickest part of the fish to confirm that reaching 57 degrees Celsius means that the inside is cooked.

no no.

After some debugging, once the chopsticks can be inserted into the thickest part of the fish, it means that the grilled fish has been thoroughly cooked.

Cigarettes with curls, sandalwood's unique sandalwood aroma, mixed with smoke, mixed with a delicious fish smell, slowly spread.

Just take a breath, you will feel heartfelt joy!

Before finally serving, Yu Zhibo put the grilled fish on a large banana leaf to cool.

Then, Yu Zhibo picked the fruit from the other employees and directly squeezed the fruit with his hands to let the juice splash out, dripping on the grilled fish with a slight crackling sound.

By this time, you can basically serve.

Of course, due to obsessive-compulsive disorder, Yu Zhiboyan treats the head and tail of the fish first, and then gives them a taste.

Just take a breath, you will feel heartfelt joy!

Before finally serving, Yu Zhibo put the grilled fish on a large banana leaf to cool.

Then, Yu Zhibo picked the fruit from the other employees and directly squeezed the fruit with his hands to let the juice splash out, dripping on the grilled fish with a slight crackling sound.

By this time, you can basically serve.

Of course, due to obsessive-compulsive disorder, Yu Zhiboyan treats the head and tail of the fish first, and then gives them a taste.

Watching a live eel grilled into a crispy grilled fish, the enjoyment process is self-evident, physically and mentally happy.

Kimimaro lined up, holding a banana leaf in his hand, and got part of the grilled fish from the boss of Yu Zhibo. He immediately happily ran under a big tung tree.

Seeing Kimi Maro getting the best boobs, Giraya licked his face and said:

"Kimi Maro, why don't I trade with you? I heard that young people like you get fat easily by eating fish. For a handsome young man like you, it's best not to be so fat."

I have never seen such a brazen person!

When he looked at Jiraya's grilled fish, his eyes rolled and the fish was only bones.

He is not a dog. He is not chewing bones!

Kimimaro said briskly: "No!"

"If you want to change, go find someone else!"

"This" looked at the delicious fish in front of her, Gilaya hurriedly took out the latest version of "Affectionate Paradise" from her arms. "Why don't I use my autograph in exchange for this affectionate paradise?"

"This is not what I mean to brag. My soulful heaven has not been discounted yet. It is worth a lot of money outside and has my own autograph."

Kimimaro silently opened the soulful heaven and glanced at the catalog:

"The opposite sex is just for reproduction, the same sex is true love!"

"I hooked up with the boss who wears women's clothing!"

"I am the best candidate to be a beautiful woman!"

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