The two young men in the kitchen immediately brought in the machine and started to make stuffing, but because the amount was too large, it was really unrealistic for six people to be busy, Meng Chuan said: "Master Zhuang, you go to Li Gong and ask Li Gong to summon some people who can cook to come over and help cook." Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ”

Master Zhuang also realized that five people to three hundred people to make fried spring rolls to eat, this workload is too big, and it is unrealistic to want to complete, this is not like ordinary cooking, mixing flour and water into the machine, the steamed bread machine will make its own steamed buns, this fried spring rolls have to be wrapped one by one, and then fried one by one, which is more troublesome than making dumplings.

"Okay, Xiao Meng, you command them to work here, I'll go to Li Gong and ask Li Gong to send us some people. Our workers here are all from the countryside, and they will also make spring rolls, and when they come, they will definitely save us a lot of effort. ”

While Master Zhuang went to find Li Gong, Meng Chuan studied how to eat this hairtail, this fish is not easy to make, first of all, it smells fishy, it is more difficult to get rid of, and secondly, the meat is particularly easy to break, and it is not easy to make this hairtail fish in a big pot of rice.

Because of the quality of the hairtail, frying or frying is a must, but just throwing the hairtail directly into the oil pan and frying it can't get rid of the fishy smell of the hairtail, and secondly, the meat quality is very crispy, and the taste is really not good.

Although this is a special period, it is not practical to emphasize the taste too much, but now is the time for workers to panic, and sometimes a meal can calm the panicked hearts of workers a lot.

So try to make the food as delicious as possible within your ability, which is the main thing.

So what kind of hairtail is good to make?

Braised hairtail? Meng Chuan shook his head, although the braised hairtail fish looks good and tastes good, but the hairtail is not very suitable for stewing, the small pot of rice is fine, pay more attention when cooking, do not let the fish directly touch the bottom of the pot, and the fish will not break if it does not meet the hot pot. But there is no way to do this with a big pot of rice, if you really stew the braised hairtail into a pot of minced meat, it is really worth the loss.

Why don't you make a dry fried hairtail? This method is also simple, and the meat will not be broken, so it is convenient for everyone to eat, but if it is only fried, it is difficult to improve the taste, so this can only be used at the end when there is really no way to do it.

As for the sweet and sour hairtail, Meng Chuan did not consider this dish at all, because this dish is too unrealistic to make, vinegar, there must be a lot in the kitchen, but sugar is different, sugar is not a necessary seasoning in a big pot of rice, basically the big canteen will not store sugar in large quantities, first of all, in terms of ingredients, it is not enough, and the most important point is that the sweet and sour hairtail fish also needs to be boiled, otherwise the sweet and sour flavor cannot be cooked.

This is different from the sweet and sour fish we usually eat, if you just pour the sweet and sour sauce on the hairtail, it is difficult for the hairtail to taste, because the meat of the hairtail is relatively tight, not as fluffy as the fish we usually eat, so this dish will not be considered first.

There are basically only a few ways to make hairtail, so is it really necessary to make this dry-fried hairtail?

Meng Chuan saw a large pile of green onions in the corner of the kitchen at this time, and his inspiration suddenly flashed, whether to make a scallion baked hairtail, this dish is not usually very common, and its popularity is far less than that of braised hairtail and sweet and sour hairtail, but in the current situation, this should be the best choice, then make a scallion baked hairtail for everyone to eat.

At this time, Master Zhuang also came over with twenty or thirty people, and when Meng Chuan saw it, he said, "Master Zhuang, you have brought so many people over." ”

Master Zhuang smiled: "When Foreman Li heard that you were going to make fried spring rolls, he shouted directly, 'Who will make spring rolls, stand up and go to the canteen to help.'" At that time, these twenty or thirty people stood up, and anyway, they had nothing to do, so they came to help, and the rural people could not be idle. ”

"But Xiao Meng, this fried spring roll is really popular with everyone, as soon as everyone hears that they can eat spring rolls for dinner, they are all excited, and the decline just now is a few points less."

Meng Chuan smiled, "By the way, Master Zhuang, let's take out some of our hairtail fish, I'll make you a scallion baked hairtail, since everyone is in a very low mood, then we have to let everyone eat well, so that everyone is happy." ”

Master Zhuang felt reasonable, "Okay, I'll go get it." ”

This hairtail is salted, although it can be kept not bad, but the fishy smell is still not small, after Meng Chuan got the hairtail, he first took everyone to clean the hairtail, and then cut it into five-centimeter-long segments, and then added some ginger slices of cooking wine to marinate.

The marinating time does not need to be too long, half an hour is enough, the main purpose is to remove the fish, especially cooking wine, the effect of removing the smell is very good, but there is something better than the cooking wine to remove the fish, that is, liquor, but there is no liquor in the kitchen, so you can only use cooking wine to remove the fish.

If we usually make it at home, Meng Chuan very recommends using baijiu, because some people are not used to smelling the smell of cooking wine, but using baijiu will not have this concern, and the taste will be better.

After marinating, we began to fry, or fry the hairtail, which is a necessary step to make the hairtail, because the hairtail can not be stewed hard, once the stew is ruthless, the meat will be broken, so generally we eat the hairtail, basically by frying or frying, and after frying, the hairtail meat will not be so easy to disperse when stewed.

There is a large pan of pancakes in the kitchen, Meng Chuan is going to use this to fry the hairtail, first pour a centimeter of oil into it, and when the oil is hot, put the hairtail in it to fry, because the hairtail meat is not thick, so you don't need to fry it for too long, you only need to fry it until both sides are golden brown and you can take it out.

Generally speaking, the green onions we make are red green onions, if there are no red green onions, then our green onions can also be used.

Cut off the green onions, put them in the pot with the hairtail, and start to simmer, the simmering time does not need to be too long, five minutes is enough, and then sprinkle some soy sauce before coming out of the pot, and a dish of scallion baked hairtail is done.

As soon as the person next to him smelled the hairtail full of the scent of green onions, his saliva flowed, "Comrade, can you give me a taste of this hairtail." ”

Of course, this is no problem, Meng Chuan used chopsticks to clip a piece of scallion baked hairtail fish to the person who made the hand, "Be careful of scalding." ”

The man immediately took it and stuffed it into his mouth.

The worker next to him saw Zhang Laosan's face of enjoyment, and hurriedly asked, "Zhang Laosan, what does this hairtail taste like?" ”

When Zhang Laosan heard the words of his co-worker, he hurriedly swallowed the hairtail in his mouth and praised loudly: "It's delicious, it's so delicious, the hairtail is full of green onion fragrance, and the hairtail fish has been fried and baked for five minutes, and it is really burnt and fragrant when chewed, it is simply delicious." ”