" Pork in a wok, a traditional dish in the capital of the Extreme North Province. Legend has it that it was created by the chefs of Daotai Prefecture in the late Qing Dynasty to entertain foreign guests. There are two kinds of sauce, cooking sauce and sleeping sauce. The cooking method is as follows..."
"Twice-cooked pork, also known as boiled pork in Sichuan, is one of the traditional famous dishes in Sichuan. Legend has it that it came from the end of the Qing Dynasty. The surname of Ling in Sichuan was Hanlin. He was frustrated in the officialdom and retired from home. He created it after researching. There are garlic sprouts, green peppers, lotus white, potatoes, etc. The cooking method is as follows..."
" Comin mutton, a dish from Xin Province. The origin is unknown. It's best to choose the exquisite lamb hind leg meat. There are many cooking methods, and there are different ways to cook it in different places. There are 11 ways to cook it in detail. The methods are as follows..."
When Xiang Ye saw these dishes, many cooking methods for these dishes automatically popped up in his mind. Moreover, according to the information that popped up in his mind, if he wanted to cook them, it would probably be even more delicious than these dishes.
Thinking of this, Xiang Ye could not lie down anymore. He could not help but sit up and go to the kitchen to take a look. Although Xiang Ye rarely ate at home, he would still eat occasionally, so there were still some vegetables left in the fridge that Ai Bo usually used.
Then, Xiang Ye's mind flashed. He remembered the fish that were frozen in the fridge.
There was also the crispy grass carp he had eaten last night.
Now that he knew how to do it, he could give it a try!
Thinking of this, Xiang Ye also walked to the freezer and fished out a grass carp that looked relatively small. However, no matter how small it was, it still weighed 15 to 16 pounds.
After a day and a night of freezing, the toy was completely frozen. Xiang Yehua melted for a while before he began to clean it.
He removed the scales and cleared out the contents of its stomach. Xiang Ye's luck was not bad. This grass carp was a female, so there were still a lot of fish roe in its stomach that had not yet grown. Other than this, there was also the fish bubble Xiang Ye kept. Although his consciousness told him that fish intestines could also be eaten, Xiang Ye was not interested in the intestines of all animals.
After cutting open the fish's stomach, Xiang Ye discovered for the first time that the grass carp's teeth grew in the throat. Moreover, this fish might be a little big, as its teeth were especially sharp and thick.
After processing the fish, Xiang Ye also chopped off the fish head and then shaved off the meat on the two halves of the fish.
Today, Xiang Ye prepared to cook it in two ways. One was to eat it in a hot pot, and the other was to make it into a dry pot. In fact, Xiang Ye originally wanted to make it into the grilled fish from yesterday.
However, the problem was that he did not have an oven to roast fish, so he could only settle for the next best thing.
As for the head fish and the bones in the middle, he could use them to make soup later.
After confirming the cooking method, Xiang Ye also raised his knife and began to slice the fish.
It had to be said that the skill given by the system was really a BUG. One had to know that Xiang Ye had never cooked anything before, but now when he picked up the kitchen knife, his technique was very stable. The fish slices were just the right thickness, and he even chopped off the bones and fish heads.
Then, he prepared to boil the soup. First, he fried the chopped fish head and bones, then put a few slices of ginger in them, and then poured the cooking wine. Here, he had to explain that Xiang Ye's fish was wild, and the black membrane in the stomach had been torn clean.
Therefore, the original fishy smell of the fish was much smaller. If it was farmed, it was best to marinate it first. Otherwise, the fishy smell would not be easy to remove.
When the fish head and bones were almost fried, he started to boil the water slowly.
At the same time, he turned on another stove. First, he put the cauliflower, enoki mushrooms, and potato slices into the oil. Then, he put the fish slices into the oil.
Then, it was the process of frying in the dry pot. He left some oil in the pot, then put in minced garlic and stir-fried it until it was fragrant. Then, he added sauce. He definitely had to put in the bean paste from Sichuan. Then, he could also add some spicy sauce, garlic sauce, chili sauce, and the like according to his taste. After stir-frying the red oil, he added the dried chili slices, fish meat, oyster sauce, cooking wine, soy sauce, sugar, salt, and a little chicken essence to enhance the taste.
After stir-frying it evenly, he added the cauliflower and potato slices and stir-fried it again. When it was about to be served, he added some pepper oil. The taste rushed. Wow, even Xiang Ye felt his mouth constantly salivating. It seemed to be even more delicious than last night's.
At this time, the fish head and bone soup that was stewing over there was ready. Xiang Ye poured it into a small pot, then heated it with an induction cooker and brought it to the table.
Smelling this fragrance, Xiang Ye could not help but raise his eyebrows. This smell rushed straight into his mind from his nostrils. This smell was really amazing!
He first tasted the dry pot. It was spicy and delicious. The fish was actually crisper than the one he had eaten last night. Xiang Ye's fish had been frozen for a day and a night, so it was definitely not as fresh as yesterday's. Even so, his fish was still better than the one made by the restaurant yesterday. Of course, this did not mean that the restaurant's food was not good.
If an ordinary person could score 60 points for cooking at home, then an ordinary restaurant would score 65-70 points. The standard of that restaurant could definitely score 85 or even 90 points, but it was still a lot worse than Xiang Ye.
Master level, as mentioned before, was basically the top existence among the specializations.
It was not a problem for Xiang Ye to say that he was a chef at the level of a head chef at a state banquet.
He was just so exaggerated!
The fish that he cooked for himself was definitely better than the ones sold outside.
Just as Xiang Ye was eating happily, he suddenly heard the sound of a key opening the door. Then he saw Ai Bo walk in from outside.
As soon as Ai Bo opened the door, the fragrance of the house immediately wafted out.
It also burrowed into Ai Bo's nose!
"F * ck, are you eating alone at home?”Ai Bo's eyes lit up as he sniffed the air. He then shouted excitedly.
"Eat alone my ass. If you're not at home, I'll have to make some food myself, right? Didn't you move? Why did you come back?”Looking at Ai Bo, Xiang Ye asked with some doubt.
"Hai, don't mention it. My father-in-law and mother-in-law are here. How can I stay there?”
Hearing Xiang Ye's words, Ai Bo also smacked his lips. After changing his shoes, he ran over impatiently. Without washing his hands, he directly picked up a piece of dried fish meat and threw it into his mouth.
"Yes! Yes! Yes! Delicious, where did you buy this fish? Delicious, I've eaten fish for so many years, but I've never eaten such delicious fish!”
Ai Bo shouted excitedly as he stuffed the food into his mouth.
"I bought it with wool. I caught it yesterday and made one.”Hearing Ai Bo's words, Xiang Ye said casually.
"You…did this?" Hearing Xiang Ye's words, Ai Bo looked at him in confusion.
"Yeah, the fish scales and intestines are still there.”Xiang Ye said calmly as he pointed at the trash that had not been thrown away in the distance with his chin.
However, Ai Bo could not remain calm…
This book comes from：m.funovel.com。