Bi Fang said with certainty: "This stinky salmon must have a very good history, master, why don't you tell us about it!" ”

Luo Xiang'er can only wait in front of the stove for half an hour now, so she is happy to popularize relevant knowledge for everyone. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

Then he explained: "This dish can be said to be very famous in Huaxia, another continent, and it is also very distinctive! ”

"Let me start with where it came from. In the early years, merchants in Anhui traveled far away, releasing rows along the way and fishing for food. The osmanthus fish that has been stored for a long time is easy to have a peculiar smell, so it is wiped with salt and turned over and over. ”

"Thousands of miles away, the fish has not changed color, the shape is correct and the flavor is strong, the oil is stir-fried, the smell is fragrant, of course, this smell is the smell you smell, it should be said to be stinky."

"Later generations will carry forward this dish, the stinky fish pickling method has been refined to form a routine, first use the best fine salt to soak the water, the osmanthus fish soaking for four to six days, the proportion should be just right, otherwise the taste will be biased."

"After the well-made stinky osmanthus fish is out of the tank, the gills are still red, the scales do not fall off, and the quality has not changed, but the skin exudes a special smell that seems to be smelly but not smelly."

"However, after washing, it is slightly fried in hot oil and cooked over a fine fire, not only does it have no peculiar smell, but it is very fragrant, which is a first-class delicacy. This dish has become a model of Huizhou cuisine in Huaxia, and it is said that if you have not eaten stinky salmon, it is equivalent to not eating Huizhou cuisine! ”

Ying Long had already opened his mouth wide, and said with great anticipation: "That must be very delicious, isn't it?" ”

Luo Xiang'er said with a smile: "This fish is marinated first and then burned, the meat seems to be stinky and fragrant, tender and delicious, with a special fermented fragrance, never forget, the flavor is unique, and it is amazing after eating!" Anyone who has eaten it will be impressed! ”

Xuanwu already likes to eat fish, shrimp and shellfish, his eyes are shining, he looked at the stinky salmon that was slowly cooking on the stove, and then looked at Luo Xiang'er: "Master, you must have eaten it, what do you think?" ”

The four pairs of eyes turned to Luo Xiang'er's face in unison, and they thought that the master's evaluation was definitely the most professional, objective and fair!

Luo Xiang'er recalled: "I really ate stinky salmon, and I deliberately went to Jixi in southern Anhui, which is the most authentic place to make this dish, to find the stinky salmon made by the best chef and taste it!" ”

"At that time, the food was brought to the table, and I smelled the smell, so I picked up a small piece very conservatively and chewed it carefully. I just feel that the fish in my mouth is getting more and more fragrant, and it is a different kind of freshness! ”

"Taste it carefully, the taste of this stinky salmon meat is between cured meat and fresh meat, with a long aftertaste and a chewy taste, which is not comparable to ordinary fresh fish!"

"It can be said that this dish is very delicious and delicious!"

Everyone, you say a word, and more than half an hour passed quickly, and Luo Xiang'er got up and walked to the stove.

She lifted the lid of the pot, and when the soup in the pot was about to dry, she sprinkled green garlic neatly, thickened it with cornstarch water, drizzled with a little cooked lard, and put it on a plate.

Luo Xianger put a stinky salmon on one of the ten plates prepared in advance. Of course, there were eight plates that were grabbed in the hands of Bi Fang, You, Ying Long and Xuanwu, and each of them grabbed one plate with one hand!

They don't want to let the food disappear from their eyes because of their negligence! You, Yinglong and Xuanwu, one person put it into the space and one plate, which was the stinky salmon that had been discussed in advance and left for Gu'er, Xiaoding and Xiaowu. (To be continued.) )