Xie Baomin wanted to see Lin Xu's skills in making carp noodles and handed over the packed carp.

Laying the fish flat on the chopping board, Lin Xu used a kitchen knife to start cutting the carp.

Start cutting from behind the gills and cut forward with the knife diagonally until you reach the backbone of the fish.

Xie Baomin glanced at the curvature of the knife edge and said with a smile:

"Yes, I'm afraid you'll be beaten into a peony flower knife."

After hearing his senior brother talk about the Peony Flower Knife, Lin Xu asked:

"Senior brother, why are sweet and sour carp usually shot four or five times on one side?"

Xie Baomin said with a smile:

"In the past, people used to eat at the Eight Immortals table. The table was small and could seat two people on one side, which was exactly eight people. After the sweet and sour carp was served, each person took a piece. It happened that all the most delicious parts of the fish were taken away, and the rest

The fish heads, bones and tails will be removed directly."

"I'll go, isn't it a waste?"

"Actually, what the sweet and sour fish eats is the outer layer of puff pastry and sweet and sour sauce. Using a peony knife only increases the surface area, and after taking away the eight pieces of fish, there is really nothing left to eat."

The best way to make sweet and sour fish is carp of about one and a half kilograms. There really isn’t much meat for a fish of this weight. After cutting, the fish meat is basically all removed, and there really isn’t much meat left.

After scalloping both sides of the fish, marinate the fish with onion, ginger, salt, and light soy rice wine. This fish is big enough, so it should be marinated as thoroughly as possible.

While taking advantage of the pickled fish, Lin Xu began to mix the batter.

To make sweet and sour carp, whole egg puff pastry is used, and all the deliciousness lies in the crispy shell on the outside.

But the baked carp noodles are different. The essence of this dish lies in the baked noodles, and there is also an extra step of softening. The whole egg paste can easily turn into a paste.

You have to hang dry powder paste.

Mix low-gluten flour and potato starch in a ratio of 1:1, and put them in a tray for later use.

After completing this step, the ramen dough has relaxed well.

Lin Xu took it out, rubbed it in alkaline water and started to roll it out, smoothing out the protein in the dough so that the noodles would be thinner, longer and more flexible.

Sprinkle some flour on the chopping board, place the rolled strips on the chopping board, dip some flour on the surface, and then stretch it out.

Push the forehead of your right hand onto your left hand and continue to pull.

While pulling, roll the noodles on the flour to prevent them from sticking.

Pulling until the thirteenth button, Lin Xu stopped.

The ramen noodles at this moment are slightly thicker than hair.

Xie Baomin watched in admiration:

"It's not thick, it's good, and it can be stretched to thirteen buckles easily. This is already the sign of a senior Bai An master... Can I continue to stretch this noodle now?"

Lin Xu touched the noodles and said:

"It's okay. It's no problem if you stretch it to fifteen buckles."

"Then you can learn from Master's noodles with clear soup. You should learn it quickly, so that you don't have to laugh at me all the time."

"Okay."

Lin Xu laid the stretched noodles flat on the chopping board, chopped them with a kitchen knife every other foot, and cut off the long noodles.

At this time, the noodles are very neat and orderly. You can't touch them with your hands. You can only put a kitchen knife in and use the kitchen knife to lift up the noodles.

When the oil in the pot is 30% hot, put the noodles in and fry.

The noodles are very thin, and a lot of water is lost during the stretching process, so you cannot fry them in high oil temperature, otherwise the noodles will burn when they are put into the pot.

This step is a bit like frying instant noodles. When the surface of the noodles is browned, it becomes a flatbread.

Gently scoop it out with a slotted spoon and place on absorbent paper to absorb excess grease.

Today's fish is too big, so the amount of noodles should be larger to avoid not eating enough.

Lin Xu fried some more noodles, then took the marinated fish, removed the onion and ginger, wiped the water on the surface, and put the carp into the dry powder paste while holding the fish tail.

Grab the dry powder and rub it on the fish, trying to spread it evenly on the fish body and knife blade.

Cover all the inside and outside with dry powder paste. Hold the fish tail and shake it a few times to shake off the excess dry powder, so as not to spread out in the oil pan during frying and cause the fried batter to become bitter.

When the oil in the pan is 50% hot, hold the fish tail with your hands and immerse the fish head in the oil pan to fry it into shape.

Then, holding the fish tail in one hand and a spoon in the other, scoop up the hot oil from the pot and pour it on the fish, so that the large knives on both sides of the fish body are tilted up, so that it is easier to fry the fish thoroughly.

After the fish body is set by frying, put the whole fish into the oil pan and start frying.

It is quite difficult to fry an eight-pound fish, so it needs to be fried slowly over low heat.

While Lin Xu was busy frying the fish, Xie Baomin sliced ​​the grass carp into fillets to make boiled fish, while the black fish was made into pickled fish. Today's full fish feast will satisfy everyone's desire to eat fish.

After the carp in the pot is fried, set up another pot next to it, add chopped green onion, ginger and stock, then add a tablespoon of white vinegar, a tablespoon of sugar, and a small spoon of salt.

After heating, put the fried large carp in.

This step is the so-called soft slip.

Put the crispy-fried carp into the stock and cook it again, so that the sweet and sour flavor can penetrate into the fish as much as possible, so that the fish will be more delicious.

"It's different from sweet and sour carp. Sweet and sour carp doesn't have this step."

Zhu Yong is more interested in fish, but the baked carp noodle dish is relatively unpopular, so he is somewhat curious.

Xie Baomin next to him smiled and said:

"The sweet and sour carp in Shandong cuisine is eaten for enjoyment, only the pastry and sweet and sour sauce are eaten, but the people in the Central Plains are more pragmatic and want to eat every piece of meat on the fish, so there are steps to escape."

The carp whose outer skin was fried hard is cooked again until it becomes soft.

Because of the white vinegar and white sugar used, the fish meat is not colored.

According to the recipe of this dish, it cannot be colored when cooking. The color is all in the sweet and sour sauce. This will make the fish and the sweet and sour sauce show a contrast in color, making it more pleasing to the eye.

After cooking one side, use a slotted spoon to carefully turn the fish over and cook both sides thoroughly.

When the fish is all soft, remove the onion and ginger, and carefully remove it from the pot.

A huge fish plate has been placed on the workbench. In order to make the fish delicious, it was specially boiled.

A big carp weighing eight pounds or two is put in, and the length is just right.

Next it’s time to pour the sweet and sour sauce.

This step is quite simple. The store makes sweet and sour pork every day, and the sweet and sour sauce is always available.

Lin Xu poured out the fish soup from the pot, added three tablespoons of sweet and sour sauce to it, heated it up and poured a spoonful of hot oil from the fish frying pot into it.

As soon as the hot oil is baked, the sweet and sour smell immediately comes out.

Use a spoon to pour the sweet and sour sauce on the fish, even on the bottom of the plate.

This dish is for dipping baked noodles into sauce. The amount of sweet and sour sauce should be larger, so that the baked noodles cannot be dipped without any juice.

The ruddy sweet and sour sauce quickly enhances the appearance of the whole fish.

After pouring the sauce, cover the fish with fried thin noodles, leaving only the fish head, and the whole dish is officially ready.

At this time, other dishes are basically ready.

Let’s eat.

When Lin Xu came out of the kitchen with the fish plate, the elders and family members who were waiting for dinner all gathered over:

"Wow, this fish looks so majestic!"

"You actually covered the fish with a small quilt. Are you afraid of catching cold?"

"You can tell it's not bad just by looking at it."

"Uh-huh, let me state it in advance. This is my fisherman's catch. Don't forget it."

Looking at her cousin who looked embarrassed, Chen Yan curled her lips speechlessly.

Isn't it just luck that I caught a small carp? Its tail almost went up to the sky.

Wait, when you have the opportunity to go to the beach, I have to show you how terrifying it is when a female fisherman and the fishing rod become one!

What is a mere fishing guy?

If you want to be a Tianshan child in the fishing world!

While she was muttering, Dundun, who had just finished eating the charcoal-grilled white strips, looked up at the ceiling at the service counter downstairs.

Beach?

Even if you go to the edge of the horizon, you still won’t be able to catch fish if you should.

But... I haven’t seen the sea yet.

It would be nice to go for a walk on the beach if you have the chance...

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Chapter completed!