Hao Xin watched in amazement as Hao Xian devoted herself to scraping dace meat as if she were carving a work of art, she never thought that her brother in his twenties without a girlfriend could bring such visual enjoyment when cooking.

Hao Xian scraped half of the fish with a straight knife, suddenly thought of something, and said:

"The most suitable part for making fish skin horns is fish green, that is, fish loin, you know this, right?"

Since there is an audience, of course, you have to turn on the commentary mode while cooking.

This is to help him better understand why the dish is delicious, not to pretend or be greedy.

Not really.

Although it is a dish that can only be made by relying on the plug-in of "Peng Zu's Kitchen Sutra", rather than his own strength, this does not mean that there will be no gain after doing it once.

In fact, Hao Xian found that after cooking dozens of roast geese these days, he had a deeper understanding of the contents of his father's notes, and also formed some beneficial physical memories during the cooking process.

Fresh dace is so rare in Myokoku, and he has to consolidate his knowledge while making it. You must not empty your brain and just rely on the power of plug-ins, that will only make no progress.

"Of course I know that the fish loin is white in color, delicate in texture, rich in gum and strong in adhesion, making it the most suitable fish for skin! My dad complained to us several times, saying that many chefs are impatient nowadays, and the fish is scraped very roughly, and the meat under the fish green will be scraped off together. Hao Xin replied. Since it was Hao Xian who took the initiative to speak, there was no need to worry about disturbing him.

Li Pengju smiled and nodded, pretending to understand.

"A pound of dace meat only has eight dollars of fish greens, and scraping out the fish greens separately for use not only tests the chef's skills, but also increases the burden on the restaurant. The most authentic method of fish skin horn is to stop when you see the light brown-red fish, but the restaurant will undoubtedly lose a lot of money in this way, and most customers will not be able to eat the difference between fish blue and other fish, so they simply take all the fish. ”

When Boss Hao said this, he had already scraped off all the fish greens of the whole fish and put them into a small bowl.

"But we don't waste anything, and we can use all the ingredients."

He quickly poured the remaining fish meat, fish heads and bones into the pan, fried until fragrant, and then added water to simmer.

"The fish soup base is slowly boiled first, and we start to make the skin."

Hao Xian carefully inspected the fish green in the small bowl, picked out the small fish bones, picked up two kitchen knives and chopped them violently.

It wasn't until I felt that I had chopped enough, then put the fish back into the bowl, add a small amount of salt, sugar and cornstarch, first beat the glue with my hands, stir until it was viscous enough, and then change to beating, and repeatedly hit hard for a long time, and the fish finally became strong.

"The next step is to add cornstarch, and now most stores will replace cornstarch with flour because then you can use less fish meat and the skin is less likely to break. But what I'm doing for you today is, of course, the hardest but also the most delicious. ”

"Uh-huh!" Hao Xin also began to smile and nod.

The corn starch that Hao Xian said is actually potato flour or corn flour, which is often used when thickening. Whereas, the flour is wheat starch.

Both are commonly used ingredients in cooking, and there is no difference between them and them, but the scope of application is naturally different for different dishes.

Hao Xian slowly rubbed cornstarch into the gelatinized fish, without adding any water, oil or egg white, relying purely on the water in the fish to mix the cornstarch to form a dough.

He walked to the side of the workbench, sprinkled cornstarch, and placed the fish dough on top of the cornstarch to continue rubbing.

The surface of the dough is no longer rough and has become smoother, and Hao Xian has also changed his kneading technique, kneading it into a long cylindrical dough, about the same thickness as the rice rolls in Hong Kong-style morning tea.

As the fish dough formed, Hao Xin's eyes completely lit up, and his mouth became more and more moved.

She knew very well how delicious the fish skin corners would be if she cooked them the way her brother was cooking them now!

Hao Xian picked up the kitchen knife again, cut the fish dough into small pieces the size of dried bananas, picked up the rolling pin, and began the final step of making the fish skin-

Roll!

"Although the fish skin is almost finished, the person who travels a hundred miles is half ninety, and the more he gets to the end, the more he can't be anxious. The fish dough made entirely of fish green and cornstarch has no gluten and is easy to break, so you must be careful when rolling the fish skin.

"But the hard work is worth it, only in this way can you get the most transparent fish skin, and even the filling in the bread can be seen clearly after cooking!"

Hao Xian smiled and held up a piece of thin, transparent and crystalline fish skin.

Hao Xin and Li Pengju gained great satisfaction just by admiring the fish skin in his hand.

But they didn't have time to relax, and Hao Xian said solemnly:

"It's still early! I just rolled out a piece of fish skin, and the filling was not wrapped, now is not the time to relax! ”

The two of them had to nervously watch Hao Xian roll out the remaining fish skin piece by piece, arrange it neatly on the plate, and then take out two bowls from the refrigerator.

One bowl contains shrimp that have been shelled and washed, while the other bowl is pork that is half fat and half lean. He got up early in the morning and rushed over to get ready.

Then he took out two more egg whites.

Hao Xian chopped the shrimp and pork together, sprinkled a little salt, added half of the egg whites and stirred the filling, and began to do the thing that the whole family would do together during the New Year's holidays-

Make dumplings!

With a small spoonful of filling, a piece of fish dough and a little egg white on the edge, Hao Xian skillfully wraps a cute and charming fish skin horn.

"Brother, can you let me pack it together?"

Hao Xin couldn't help but want to eat a good meal quickly, and he wished that he could roll up his sleeves.

When my dad did it, she actually wanted to try it!

"Don't worry, don't look at me and my dad to wrap it up easily, it's actually easy to get the skin through, just wait for the delicious food."

Hao Xian shook his head and refused, his hands kept moving as he spoke, and one after another delicate fish skin horns lay side by side on the plate.

Hao Xin was a little disappointed, but soon looked forward to it, because Hao Xian finally wrapped all the fish skin corners and was ready to cook in the pot immediately!

"It's been about forty minutes, and the fish soup is ready."

Hao Xian looked at the time and nodded with satisfaction.

He walked to the pot where the fish soup was boiling with a plate full of fish skin horns, lifted the lid, and the hot steam gushed out, and the umami of the fish instantly wafted out.

Plop, plop, plop......

The skin horns are poured into the soup and tumble and swim like a live fish.

Hao Xin closed his eyes and sniffed the aroma greedily.

She didn't dare to look at it, for fear that when the corners of the fish skin floated one by one and the old brother began to put on the plate, she would not be able to help but pounce on it and grab the food.

The three of them didn't speak for a while, just quietly waiting for the food to come out of the pot, swallowing their saliva silently.

I don't know how long it took, but Hao Xian's proud voice finally sounded:

"I've been waiting for a long time, Fengcheng Fish Skin Corner, please enjoy!"

Hao Xin opened his eyes-