Sure enough, it's a mansion, and the kitchen is professional enough!

Chang Zhaowen couldn't help but admire, the spacious kitchen window is bright and clean, divided into two, the middle is a public cooking preparation area, the left side is the design of the Chinese kitchen, equipped with a row of powerful stoves, and the high-power fume purification system ensures that no trace of fumes leaks whether it is frying and stewing. On the right is the design of the Western-style kitchen, which is equipped with all kinds of tools.

Chang Zhaowen took out the yellow-lipped fish that was more than one meter long from the ice spirit bag, this size of the yellow-lipped fish is not the largest, but the size is not small. The cooking table is very wide, Chang Zhaowen put the fish flat, pulled out a kitchen knife, the knife fell in his hand, and after a smooth movement, the biggest essence of this fish - a piece of nearly two catties of fresh fish glue was cleanly packed on the plate.

This fish gelatin is a valuable tonic herb, it is said that fish gelatin has nourishing liver and kidney function, and has an excellent hemostatic effect.

Today, Chang Zhaowen didn't plan to cook fish gelatin, he packed the fish gelatin in a sealed box and stuffed it back into the ice bag. It stands to reason that fish gelatin should be dried and then soaked in it when it is eaten in the future, but Chang Zhaowen has not yet figured out what to do with this precious ingredient.

Compared with the fresh fish gelatin, which is often hundreds of thousands of yuan a catty, the meat of yellow-lipped fish is relatively much cheaper, and the market price is only a few thousand yuan a catty.

Many people even think that the taste of this fish is unremarkable, and if it weren't for the famous fish gelatin, I am afraid that the taste of the fish alone would not be able to sell at this price.

Although collagen is not as good as fish gelatin, its nutritional composition is similar to that of fish gelatin, which is a high-protein, low-fat type and has high nutritional value. The content of unsaturated fatty acids is very rich, the ratio of unsaturated fatty acids to saturated fatty acids in yellow-lipped fish is 1.45, and the fish gelatin is 1.51, although the proportion of unsaturated fatty acids in fish gelatin is nearly 0.06 higher than that of fish meat, but considering the price difference of dozens of times, this fish meat is definitely the king of cost performance.

The cooking techniques of seafood are usually relatively simple, generally using steaming, boiling and other methods, without adding additional ingredients, and what you can taste is the umami of the origin of seafood.

But this time, Chang Zhaowen decided to find another way, he wanted to make an upgraded version of the famous Guizhou dish sour soup fish - sour soup yellow-lipped fish.

Sour soup is the soul of this dish, the traditional white sour is made by slowly fermenting with clear rice soup in a sour soup barrel, if you are in a hurry, there is also a quick method: dissolve the yeast-rich old noodles with a large amount of water, pour them into the pot, stir while heating over low heat, and then pour the glutinous rice flour soup mixed with water into the pot and heat it together, and finally fill the jar and seal it. Put it in a place with high temperature and continue to ferment for one to two days.

However, it is best to use red sour soup to make sour soup, the process of making red sour soup is more complicated than white sour soup, and tomatoes and white wine need to be added to the rice soup to ferment together.

Qiangui's sour soup is like the kimchi soup in Shudi, as long as it is stored properly, the more you put it, the more fragrant it becomes.

Many Guizhou nobles who left their hometowns to develop in other places can eat exactly the same hometown dishes in other places to relieve their homesickness as long as they bring such a can of sour soup from their hometown.

However, Chang Zhaowen has a super fermentation machine, and the acquisition of sour soup is definitely a piece of cake for him.

Carefully locking the kitchen door, he reached for the barrel again, and before long, a jar of red sour soup with a rich sour smell appeared on the counter.

Then he changed his knife and removed a large piece of the fattest fish from the huge yellow-lipped fish, and instead used an oblique knife to slice the fish into fillets, sprinkle a small amount of salt, pepper, and white wine to grasp it well, and marinate it slightly.

After hot pan with cold oil, add the fish slices after the green onion, ginger and garlic slices stir-fry until fragrant, fry the fish meat over low heat until the surface is slightly yellow, driven by the hot oil, the aroma of green onion and ginger and the fish aroma begin to rise, tumble and drift around.

"Goo-" Lin Yun, who was left alone by Chang Zhaowen and left in the living room in a daze, suddenly screamed, fortunately no one heard, she must have been in a mess after receiving Jiang Henglin's call, and her food was not delicious, so she was hungry.

What's going on in the kitchen, it smells too good, isn't it?

Lin Yun completely forgot about her current embarrassing situation, she only felt that her saliva was surging secreting, "Goo-"

Chang Zhaowen in the kitchen is still busy, and now is the critical moment, the fish fillet in the pot will officially change from "ordinary fish fillet" to a unique and sour "sour soup fish".

Chang Zhaowen picked up the pot of home-brewed red sour soup and slowly poured it into the pot, and the red sour soup immediately triggered an astonishing aroma as soon as it met the hot fish fillets and hot oil full of green onion and ginger essence. The surging sourness came to his nose, and the rich flavor made Chang Zhaowen's eyes narrow.

At this time, you also need to continue to stir-fry the fish to make the fish completely broken. Then sprinkle in some bad chili pepper and wood ginger oil. Bad chili pepper and wood ginger oil are both special spices of Qiangui. This bad pepper is sour and spicy, and quite appetizing. Wood ginger oil, also known as mountain pepper oil, is another indispensable soul seasoning for making fish in sour soup. Sure enough, after the wood ginger oil was added, the fragrance in the air changed instantly, and there was a fresh lemon aroma, and the little fishy smell of the fish was completely suppressed, and the umami in it was instantly stimulated several times.

Forehead...... Lin Yun was almost restless, what's wrong with her? Evil?

Feeling that he was being pulled by an invisible force, he unconsciously came to the kitchen door, and couldn't help but stick his body to the door, and his nose was attached to the crack of the door without any image, breathing greedily.

It smells so good!

An appetizing sour smell rushed to my nose, my stomach churned, I was so hungry that I felt as if I had been hungry for a long time, my brain refused to think, and all my attention was focused on the strange aroma in the air.

Lin Yun, who was attached to the door, heard the footsteps in the kitchen from far and near, and quickly flashed away, what does the pestle look like at the door like this?! It's a shame, isn't it?

But her body had long since completely refused to accept the remnants of her brain's intellectual drive, and only wanted to be closer to the source of the wonderful aroma.

"Smack!" Chang Zhaowen held a tray containing a casserole with one hand, opened the door with one hand, and a woman rushed straight at him.

"Be careful!" Fortunately, he was quick enough to react, and on the side of his body, he avoided the body that pounced.

"Bang!" Lin Yun almost brushed Chang Zhaowen's shoulder, and there was a close contact between the front and the floor, but she didn't care about the pain, supported the ground with her hands, and looked up at Chang Zhaowen - the casserole in her hand that was constantly bubbling with aroma.

"Uh......" Looking at the embarrassed girl who fell to the ground in front of him, Chang Zhaowen also felt very embarrassed, his first reaction just now was to protect the casserole in his hand instead of helping people, which does seem to be a bit less authentic.

"The fish in this casserole has just been stewed, so it won't be good if it gets hot." Although the other party is a supporting servant in the villa, it should still be explained clearly to avoid misunderstandings.

"......" Lin Yun didn't answer, her two eyes looked directly at the casserole in Chang Zhaowen's tray, and the corners of her mouth vaguely saw bright traces.

Chang Zhaowen sighed, there are too many foodies in this world, forget it, anyway, there is a big pot of stew, and I can't finish it alone: "Or, you can eat some too?" ”

"Hmm!"