Cai Youyou and others have been at sea for more than ten days.

Before preparing for the return trip, they began to catch seafood during the day, and at night, they lit the boat's high-powered lights to attract fish to come closer and catch fish in the sea.

It is worth mentioning that the baleen whale mother and son rescued by Cai Youyou and Mo Xun actually found their ocean-going boat, and when they sailed, they would always follow not far from the ocean-going ship, as if they were escorting them and repaying them for saving their lives.

On the morning of this day, Cai Youyou did not follow Mo Xun and Wang Fatzi to the sea to catch seafood, but put on an apron early and waited in the kitchen.

That's right, on this day, Old Man Qiao is going to teach her how to cook!

"Yoyo, Master will teach you how to deal with the hairtail fish first."

Ribbon fish, also known as saury, skirt fish, fat belt, oil belt, tooth ribbon fish, body shape side flat like a belt, silver-gray, dorsal fin and pectoral fin are light gray, with very small spots, the tail is black, the head of the hairtail is large, to the tail gradually tapering, the height is twice the length of the head, the total length is about one meter.

Hairtail is rich in fat, protein, vitamin A, unsaturated fatty acids, phosphorus, calcium, iron, iodine and other nutrients. The flesh of the hairtail is delicate, and it does not have the muddy smell of ordinary fish.

Both fresh and frozen hairtail fish are easy to process and can be combined with a variety of ingredients. Common methods include stewing, steaming, frying, steaming, and braising it, and can also be made into dry pot, hot pot, and multiple Western and Japanese dishes. Fish is easy to digest and is a home-cooked dish that is suitable for all ages.

Old Man Qiao explained to Cai Youyou, while quickly and cleanly processing the hairtail.

He removed the heads of the fresh hairtail fish one by one, cut open the belly, removed the internal organs, and specially instructed Cai Youyou: "You see, the abdominal cavity of the hairtail fish or other fish has a layer of this black mucosa. When we handle fish, we must clean this layer of black membrane, otherwise the fish will become fishy and bitter, making people feel that it is difficult to swallow. ”

Mr. Qiao cut the cleaned hairtail into medium-sized hairtail segments, salt, cooking wine, ginger, and green onions and marinated for more than ten minutes, and then wiped the pickled hairtail dry and patted both sides evenly with dry starch.

Cai Youyou knows that this is done to ensure that when the fish is fried in the pan, it will not stick to the pan, so as to ensure the integrity of the fish skin and the beauty of the dish.

She carefully memorized every step of Old Man Qiao's handling of the ingredients.

On Mr. Qiao's side, put oil in the pot and put in an appropriate amount of peppercorns and star anise. When the oil temperature is about 70% hot, and the peppercorns and star anise begin to release their fragrance, add the processed hairtail segments and fry them until golden brown on both sides.

While frying the fish, Mr. Qiao told Cai Youyou that the oil is hotter, not only does the hairtail fish form quickly, but the starch on the fish is not easy to stick to the pan, which can be said to kill two birds with one stone.

When the hairtail was fried, Old Man Qiao smiled at Cai Youyou: "In this way, the semi-finished hairtail is ready, and other materials and condiments can be added, and these semi-finished products can be processed into braised hairtail, soy sauce hairtail and other different dishes, but it is also okay to serve it like this, the name of this dish is dry fried hairtail." Do you taste it? ”

As he spoke, Old Man Qiao took a piece of fried hairtail, put it on a small plate, and handed it to Cai Youyou for her to taste. Read the latest chapter of "Otherworldly Restaurant: Xueba's Private Caipaw Book House" for free for the first time.