Li Shizhen, a physician in the Ming Dynasty, praised mandarin fish as "capybara", which means that its taste is as delicious as a pufferfish. In ancient times, people compared mandarin fish meat to dragon meat in the sky, and its flavor is indeed extraordinary.

After Bai Xiaobai finished reading the source of the osmanthus fish, he continued to scan the other main ingredient - broccoli.

The system is supplied with a whole whole broccoli.

The color is emerald green, the flower bulbs are firm, and the buds are fine.

Bai Xiaobai touched the flower bud, which was very firm, indicating that the broccoli was very fresh.

The electronic tone of the system continues to sound and introduces:

[The ingredients are good to eat, and the sources of broccoli are as follows. 】

Broccoli: Selected organic broccoli from Shan Dong Province, without any chemical fertilizers, without any pesticides, natural organic, naturally grown, very healthy and nutritious.

The broccoli seen by the host was freshly picked and less than ten minutes away from the body.

Sure enough, it's fresh!

After Bai Xiaobai looked at the source of the broccoli in the system, he sighed slightly.

Broccoli is a cruciferous vegetable native to the Mediterranean region of Europe, and was used in large quantities in Western cuisine in the past.

It was not until the Guangxu period at the end of the Qing Dynasty that broccoli was introduced to China.

Because it is rich in protein, sugar, fat, vitamins and carotene, and has the highest nutritional content of its kind, broccoli is hailed by nutritionists as the "crown of vegetables" and is said to be used to prevent cancer.

To this day, this ingredient is widely used in Chinese cuisine.

Broccoli plants are fragile and prone to cabbage worms, and most of the broccoli in good condition sold in the market and supermarkets have been medicated, so it is inevitable that there will be pesticide residues on the buds of broccoli.

There is a system of strict inspection and control, and the ingredients provided do not have to worry about this.

Bai Xiaobai personally likes vegetarian fried broccoli, which is not only simple but also delicious.

As for stir-fried cinnamon fish balls with broccoli, this is the first time in his life that he has made them.

The ingredients are counted and everything is ready.

Bai Xiaobai began to get busy.

The first is to cook the cinnamon fish.

After being prompted.

Bai Xiaobai learned that the fish itself is not poisonous, but the front half of its dorsal fin is hard spines, with 12 dorsal fin spines, 3 anal fin spines and 2 pelvic fin spines.

These parts are distributed with venom glands, and if the stinging is severe, the swelling and pain, fever, and chills are severe, so the stinger part must be removed.

With the unicorn black spot knife in hand, Bai Xiaobai killed the Guiyu first, then cut the abdomen to take out the fish's internal organs, wash it, and cut off the stinger.

This is followed by the first key step in the preparation of 'Stir-fried Fish Balls with Broccoli' – making the fish balls.

Fish balls are not regular 'balls'.

This is a technical term for Chinese cuisine.

There are many Chinese dishes named "fried balls", such as: fried sea bass balls, grouper balls, lobster balls and so on.

In fact, the method is due to the traditional method of carving knife flowers on the fish pieces, and when cooking, the fish pieces are heated and rolled into a spherical shape at high temperatures, hence the name.

It's just that this practice is rare now, and most restaurants and hotels use cut fish pieces, but this type of dish is still habitually called "fried balls" in Chinese cuisine.

Bai Xiaobai used a unicorn black spot knife to debone the osmanthus fish, slice it into fish pieces, and then carved knife flowers on the fish pieces.

Put the saury fillets into a small stainless steel basin, add seasonings to marinate to taste, and set aside.

Cut the broccoli buds and stems into small flower buds of almost the same size and wash them with water.

Boil a pot on a stovetop shelf and bring water to a boil.

Pour in the sliced broccoli and blanch for one minute.

Blanching is to remove the dirt on the surface of the broccoli, and after blanching, the broccoli is medium-rare, and then the color is greener, and it is easier to cook completely.

When blanching, remove the broccoli and drain.

Place a wok on the stovetop and pour in an appropriate amount of peanut oil.

This step is not to stir-fry directly, but to make the osmanthus fish oiled.

Only after the oil is passed, the fish is set, and in the next frying process, the fish meat will not fall apart.

When the oil in the pan is hot, pour in the marinated cinnamon fish.

In order to avoid damaging the integrity of the fibrous tissues of the fish, Bai Xiaobai does not use a spatula, but just gently turns the pot to let each piece of cinnamon fish meat fully oiled.

Use medium heat to oil until eight mature, drain the oil, and the cinnamon fish slices will be oiled.

After oiling, the cinnamon fish slices are in good condition, and the fish meat is slightly rolled up and becomes a cinnamon fish ball.

Bai Xiaobai left a small amount of oil in the wok to heat, then added a small amount of minced ginger and green onions to stir-fry until fragrant, and added a small amount of rice wine to stir-fry until fragrant.

Add salt, sugar and other seasonings, then add the blanched broccoli and oiled osmanthus balls.

Turn on the fire.

King Lingkuang Lang——

The emerald green broccoli and the white and tender cinnamon fish meat echo each other under the action of the flame.

The aroma of fish and broccoli blends little by little.

The fragrance splashed and came to the nose -

In the end, the water starch hooked a thin sauce and it was done.

After Bai Xiaobai finished cooking, turn off the heat.

A cold electronic voice hinted in his head:

[Host, the beautiful utensils for fried cinnamon fish balls with broccoli have been prepared, please check. 】

Bai Xiaobai habitually opened the gourmet beauty counter, and there was indeed an extra tableware in it.

It is a diamond-shaped white porcelain plate, white and flawless, very clean.

Bai Xiaobai put the 'broccoli fried cinnamon fish balls' in the pot into it without any garnishings.

The fifth whole fish feast is ready.

I couldn't wait to pick up the original chopsticks, Bai Xiaobai picked up a piece of cinnamon ball, put it in my mouth, and chewed it slightly.

The meat is tender and has no small thorns, and it melts in the mouth, which is really delicious.

Another bite of broccoli is crisp and fragrant, not greasy, with a faint aroma of fish, and it is also very delicious.

One bite after another, Bai Xiaobai didn't need to go with any rice.

In the blink of an eye, a plate of 'fried cinnamon fish balls with broccoli' was swept away.

Bai Xiaobai didn't let go of a little MSG or soy sauce in this dish, but this dish was really delicious.

far beyond Bai Xiaobai's cognition.

This definitely comes from the umami taste of the ingredients themselves.

It seems that his cooking skills have improved so much.

Bai Xiaobai is very clear.

The vast majority of Chinese chefs use monosodium glutamate or chicken essence to enhance the freshness.

MSG and essence of chicken are almost indispensable flavoring agents in Chinese cuisine, or 'magic potion' is more accurate.

There is a big difference between a dish with and without MSG.

Even if the chef's skills are average, as long as the 'magic potion' MSG is used, the dishes are more than ten times more delicious.

On the other hand, if you don't use MSG and it's an ordinary ingredient, it's hard for even a clever chef to create amazing food.

This is what Bai Xiaobai has personally experienced before, if the dishes are not added to MSG, there is always a little less taste and not enough deliciousness.

Bai Xiaobai's father used to open a store before his death, and the store was full of boxes of MSG.

MSG was discovered by the Japanese Benzene, and whether it is harmful or not has been debated in the scientific community.

However, Europeans and Americans never use MSG for seasoning, and Japanese and Korean people rarely use MSG, but Chinese people like MSG.

Bai Xiaobai now feels that he has the ability to avoid using MSG in cooking through his cooking skills, and he can also cook amazing food.