Aroused by the proposal, Ozhaofeng was so motivated that he completely abandoned the idea of using rare ingredients.

The taste of rare ingredients made from ordinary ingredients is the highest level of culinary art!

It was precisely because he figured this out that he finally stepped into the ranks of super chefs when he was over half a hundred years old.

In the following time, the three super chefs began a heated discussion, pondering various ways to achieve the effect of ordinary ingredients to be fake.

Fernan could eat, but he couldn't do it, so he didn't participate in the discussion, but went to the stove with great interest and came up with the idea of the pot of soup.

The soup in the soup pot exudes a tangy aroma, which is the charm of free amino acids floating in the air.

There are many components of umami, and the umami in seafood mainly comes from organic alkalis and free amino acids.

Fernan took a clean spoon, scooped up a spoonful of the soup, blew it, and tasted it.

Well, fresh!

Abalone and dried scallops release a large amount of organic alkali when the chicken broth is boiled overnight, which is the base taste of the soup.

The lips, skirt and sea cucumber provide a huge amount of gum to the soup, making it thick and tasteful.

Xiaobai was by the soup pot, looking at Feinan with a blank eye, hoping to dip himself in two drops to taste.

Naturally, Fei Nan would not let him get his wish easily, and led him around several times with a soup spoon before stuffing it into his mouth.

Tasting the soup, Xiaobai was so beautiful that her eyes narrowed, shaking her head, so unhappy.

But Fei Nan didn't let him taste more, wouldn't it be beautiful to keep his stomach and eat big yellow croaker later?

While everyone was busy, time flew by, and when Liao Jie blew the yellow croaker, the sky outside was dark.

The green onion was taken out of the abdominal cavity of the yellow croaker, the body of the green onion was already soft, and the surface of the yellow croaker was slightly dry.

But that's not final, it needs to be the last step.

The pot is hot, and Liao Jie is ready to blow the blank.

Increasing the air velocity only speeds up the time it takes for the yellow croaker to marinate, but it also needs to be fried to keep its shape propped up.

The oil used to fry fish is also particular, generally fried fish is made with sunflower oil or rapeseed oil, but this dish uses meat oil, that is, lard.

Animal fat is rich in amino acids and has a strong fragrance, which is used to fry fish and more easily stimulate the flavor in the fish.

Therefore, the soup made with fried crucian carp in lard will always be more fragrant than the fish soup fried in vegetable oil.

Shoveled a piece of snow-white meat oil and put it in a pot to burn, so that the oil temperature was kept below 80 degrees, Liao Jie tied the cheeks of the yellow croaker with a cotton rope, carefully pinched the fish head with a clean tablecloth, scooped up the oil with a spoon in one hand, poured it on the fish, and slowly fried it with oil temperature.

The heat of this step is very important, fresh fish cannot be fried directly, the skin of fresh fish is tender, and the skin will break if fried directly, so it must go through the pickling step.

On the one hand, it can be tasted in advance, and on the other hand, it also makes the epidermis firm and easy to set.

By the time Liao Jie fried the yellow croaker until it was set, the soup was almost ready.

Because Ou Zhaofeng did a lot of preliminary work, it didn't take too much time to boil the soup, and it was soon ready for the heat.

If you prepare it in advance, the soup will be frozen in the freezer and turned into fish jelly, which is easier to stuff into the belly of the fish.

But Liao Jie did not choose to do this, but chose the most traditional method, directly pouring soup.

In Liao Jie's soup, all the ingredients were finely chopped by him, which accelerated the dissolution of umami and gelatin, but also increased the difficulty of pouring soup.

At this point, Ou Zhaofeng raised a question, in the practice he learned, the soup in the belly of the fish does not have to be so chopped, and it is generally cut to the size of a soybean grain, which will play a role in supporting and shaping the abdomen, and will also make the visual impact of the abdomen a moment higher, and it seems to have a good inside.

However, Liao Jie gave his explanation, in principle, the finer the ingredients in the soup, the stronger the umami of the soup, the more fragrant, and closer to the liquid state.

Cutting into soybean grains can certainly play a supporting role to a certain extent, but it also reduces the difficulty of making this dish in disguise, and the soup will be less likely to leak, but it also loses a certain taste.

Of course, it also has the advantage of allowing guests to see the type of ingredients in the soup more clearly, which will look better.

The two approaches have their own merits, no one is necessarily correct, and the final thing to look at is the quality of the finished product.

After filling the soup, Liao Jie plugged the fish's mouth with the soaked bird's nest.

After the soup is boiled, the gum is already very viscous, and after it is blocked with bird's nest, it will not flow out again.

He then smeared the whole fish with cornstarch before putting it in a steamer.

The corn starch will emerge to form a protective film that locks in the juice of the fish, and then through the surge of water vapor, the gelatinous matter in the soup in the belly of the fish slowly penetrates into the yellow croaker to fill the water it has lost.

Taking advantage of the steaming time, Liao Jie stewed another bird's nest, which was used to cover the yellow croaker after it came out of the pot.

After another hour and a half of waiting, the yellow croaker finally came out of the steamer.

The official swallow was put out and spread on the yellow croaker, Liao Jie turned on the fire to collect the juice, thickened the bird's nest soup, poured it on the bird's nest, and then flowed down the body of the fish to wrap it.

Serving the dishes on the table, Liao Jie breathed a sigh of relief, and stretched out his hand to invite Fei Nan and others: "Fill the soup with yellow croaker, please." ”

This dish was made for a whole day, again with a lot of prep work already omitted.

If you prepare it normally, you will have to wait at least a week to eat this dish.

After a day of anxious waiting, everyone couldn't wait and gathered around.

Eating yellow croaker in soup must be for the most distinguished guests at the table to open their stomachs, take the meaning of openness and honesty, and see the sun.

Ou Zhaofeng and the others did not discuss, and directly handed over the table knife to Feinan.

After taking the dinner knife, Fei Nan was not polite, and directly took the knife, opened a U-shaped window on the belly of the fish, and picked the tender fish meat.

There is no golden light, only a strong fragrance, and the belly of the fish is opened, and the strong fresh fragrance makes the whole kitchen swallow a mouthful of saliva together.

Before the entrance, Feinan knew that the day's wait was not in vain and it was definitely worth it!

The golden soup ripples, and you can't see the particles of the ingredients, but it's even more attractive.

After taking the spoon, Fernan put a spoonful on the belly of the fish, mixed it with the soup, and put it into his mouth.

Satisfy!

Comfortable!

The fish is locked in all the juice and flavor, and soaked in the soup, and has already become extremely tender.

In addition, the soft meat of the fish's abdomen is the most fatty, and it has become like jelly, so you don't need to chew it at all, you only need to gently sip it with your tongue, and the fish will melt together with the soup, and the fragrance will overflow.

Fernan has only one word to describe the feeling: "Xian!"