Then he said with emotion:

"This fish is really big. The scales alone can make two dishes."

Lin Xu on the side was a little surprised.

Real or fake?

Can fish scales be used for cooking?

He asked curiously:

"Chef Song, can you eat fish scales?"

"Why shouldn't fish scales be eaten? Blanch the fish scales and simmer them for a few hours to make fish scale jelly. It tastes better than skin jelly. You may wash them and wrap them in dry starch and fry them in an oil pan. Sprinkle some chili after they are out of the pan.

The noodles are just crispy fish scales."

Wow!

Lin Xuzhen never thought that Fish Scales could do this.

He is not very interested in fish scale jelly.

But I want to try crispy fish scales.

My own baby Shen likes to eat this kind of fragrant and crispy snacks. I will try to collect the fish scales and fry them later.

After sending Song Dahai away.

Lin Xu quickly came to the pool and said to the cook who was slaughtering the carp:

"Keep the fish scales for me. Chef Song said he can cook them. I plan to try them."

"Hello, Master Lin!"

Return to the stove.

He cooked several tables of reserved dishes in succession, and then saw his senior brother Xie Baomin striding into the kitchen.

"Lao Song is gone?"

"He left. He said he had to be busy when he got back. He ate a bowl of rice and then went back."

"Hey, this old boy really doesn't want to suffer at all. After picking up two sugar canes, he actually ate a bowl of rice before leaving. He has to pick up two more sugar canes tomorrow."

While talking, Xie Baomin picked up the remaining sugar cane and began to make Cantonese-style sugar water.

To make sugar water, you need to have sweetness, so you can only use sugar cane roots.

Use a kitchen knife to peel off the outer layer of hard skin on the sugar cane, and then remove the joints, leaving only the core of the sugar cane that is easier to chew.

Lin Xu picked up one and tasted it.

This sugar cane still has enough water, but it doesn't have enough sweetness because it hasn't been grown for enough time, but it tastes fresh and refreshing that mature sugar cane doesn't have.

Well, it’s the taste of nature.

Xie Baomin cracked the sugar cane core into four pieces, then put it into a pot used for making desserts, added water and started to boil.

"Green sugarcane is more intoxicating and more suitable for drinking in the current weather."

Lin Xu didn't know much about how to make this kind of sugar water. He asked while chewing the sugar cane in his hand:

"Just use sugar cane?"

"What's the point? At least you have to put some pear in it. What you get out of this is sugar cane and pear soup. No sugar is added. Drinking it so cleanly will not only relieve the fire, but also clear the lungs."

It sounds very good.

Lin Xu asked again:

"What else can I put besides Sydney?"

"Fruits similar to those used to reduce fire will work, or other ingredients will do, such as yams, water chestnuts, taro, etc. It doesn't really matter, as long as the attributes of the ingredients conflict with each other."

Is it that simple?

As soon as Lin Xuda thought of this, the system prompt sounded in his mind:

"The host listened to the instructions of the state banquet master and understood the qualified sugar water technique-the combination of ingredients. Congratulations to the host."

Sugar water technique?

How can you still understand it so well?

It seems that I will chat with these chefs more when I have nothing to do in the future.

Maybe you can understand a wave of techniques.

Isn’t this just free money?

Soon.

The water in the pot is boiling.

Xie Baomin covered the pot, turned down the heat, and continued to cook.

"The water in sugar cane is sufficient and it is relatively resistant to cooking. You should cook it for a while as much as possible so that the fresh flavor in the sugar cane can be cooked into the soup."

Lin Xu nodded and remembered it secretly.

These knowledge points will come in handy when doing it for Baby Shen later.

It took about twenty minutes.

Xie Baomin went to the storage room and took two pears.

Peel and cut into small pieces and put into the pot.

It took about five or six minutes to cook.

Turn off the heat and remove from the pot.

"Sydney pears can't be cooked for too long, as long as the flavor comes out. Although this thing sounds very particular, as long as you understand the mixing skills of the ingredients, you can make a pot of sugar water in minutes."

Lin Xu nodded and then asked:

"If you add sugar, which step is more appropriate?"

"When boiling pear, put two pieces of borneol sugar in it, it will taste very good."

After Xie Baomin finished speaking, he poured some soup into the bowl, blew it on first, then drank it when it was not too hot, nodded and said:

"Well, it's good. Although the sweetness is a bit bland, the freshness of green sugar cane is still very strong. Try it, junior brother, and see if it inspires you."

Lin Xu nodded and poured some for himself.

Drink it when it is not too hot. The soup is slightly sweet, with a unique fresh taste of sugar cane, and the refreshing feeling of snow pear in the middle.

After drinking it, I feel refreshed.

Delicious!

Xie Baomin served himself a large bowl and patrolled the kitchen with it.

Just when Lin Xuda was about to drink some more, the cook who had butchered the carp before came over with a small basin:

"Master Lin, these are the fish scales you want. The head chef just taught you how to make sugar water. I didn't dare to come over and disturb you. They are all here. Do you need me to wash them for you?"

"No, no, I can just wash it myself. I'm sorry to bother you."

"You're offended by this, Master Lin. You are a great contributor to our Building No. 2."

Lin Xu represented Building No. 2 and won the championship in this cooking competition, which made everyone in Building No. 2 feel elated. The chefs regarded him as a hero.

After the cook left.

Lin Xu came to the pool and carefully washed the fish scales in the basin twice.

Worried about the fishy smell.

He grabbed some more flour and went in, grabbing and washing the scales of the fish as if they were fat intestines.

After washing again.

Drain the fish scales, then pour some cooking wine and green onion and ginger water to remove the fishy smell, sprinkle some salt, and set aside to start marinating.

He has never eaten the spicy fish scales that Song Dahai mentioned, and has never even seen them.

So I can only try to make it step by step based on my experience in making other dishes.

After marinating for about ten minutes.

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Sprinkle some dry starch into the fish scales, mix well, and let the starch hang evenly on the surface of the fish scales.

Finish this.

He set up the oil pan, heated the oil to 50% heat, and started frying.

Grab a handful of starch-coated fish scales and throw them into the pot.

Then stir it a few times with a spoon to spread the fish scales.
To be continued...