The sweet and sour fish method is very simple, it tastes sweet and sour, the outside is charred and the inside is tender, the meat is delicious, and there is no fishy smell, it is very appetizing, and adults and children basically like to eat it.

And sweet and sour fish, in fact, is not just a practice.

First of all, it is also sweet and sour fish, and the method is slightly different depending on the fish.

Secondly, sweet and sour fish is also a whole fish dish, as well as sweet and sour fish fillet, sweet and sour fish pieces, sweet and sour fish balls, and other branch options.

And because of the purpose, Chihuo is naturally a carp to be made.

If the Chinese want to make sweet and sour fish, they really prefer carp, and it is also the Yellow River carp.

But because it's Japan, it's not that particular.

As for the size of the fish, if you are cooking a whole fish, then about 1,000 grams is the best, and the meat of this size is the most delicate and delicious.

In terms of seasoning, it should be sour and sweet, and the seasoning should be sufficient, so that the soup will taste delicious and clear.

It is said that carp has the effects of nourishing and strengthening the stomach, diluting water and reducing swelling, clearing milk, clearing heat and detoxifying, etc., and carp has a good therapeutic effect on pregnant women's fetal restlessness and pregnancy swelling. The protein content of carp is not only high, but also of good quality, the human digestion and absorption rate can reach 96%, and can provide the human body with essential amino acids, minerals, vitamin A and vitamin D; The fat of carp is mostly unsaturated fatty acids, which can reduce cholesterol well, and can prevent and treat arteriosclerosis and coronary heart disease, so eating more fish can lead to a long and healthy life.

Chihuo recalled the knowledge about this aspect of cooking in his mind, and he already knew it in his heart.

In general, this is the most common dish of whole fish.

But Chihuo likes to go off the beaten path, so he doesn't plan to cook the whole fish directly.

Because he also thought that the fundamental purpose was to experiment with the aspects of the glossy cuisine, not the dish itself.

If the whole fish is made like this, how can it be eaten by the elves normally?

The best thing to do, it seems, is fish balls?

Because the balls are easier for the elves to eat, and they will also appear more convenient.

Moreover, when the time comes, he will need to consider not so simple problems.

Cooking is a means, not an end.

If the sweet and sour fish balls are completed, it will be necessary to consider mass production and consider using them as medicine.

In that case, the question of how to keep it fresh, and a series of problems, must be considered in advance.

In this way, ordinary fish balls will not work, and they must be shrunk to make them drier.

It is estimated that some other additives and the like will be added to make it possible to maintain its quality.

All in all, this aspect is actually quite cumbersome.

But these follow-ups, Chihuo is not prepared to take care of it himself, but will throw it to others for consideration.

He only needs to develop the most preliminary part of this sweet and sour fish ball, which is the dish itself.

It should be said that this is really the Far Moon Resort, which can be described as one of the business places of the Far Moon Group.

In addition, this is the Nagikiri family's own private kitchen, and the ingredients are well prepared.

He just asked, and was directly pointed at by Erina Nagikiri, and found the Yellow River carp.

I thought that this was Japan, and it was unrealistic to want the Yellow River carp, but it turned out that he underestimated Yuanyue and was slapped in the face directly.

Moreover, the Yellow River carp here has a big one if it is big, and a big one if it is small.

A kitchen is huge, and there are almost all the ingredients in it, can you believe it?

For the first time, Chihuo felt that he was weak, and sure enough, he had always made his own dishes, and no one was so well prepared.

His virtual kitchen has everything he wants, and he can redeem everything from the system, but the kind of kitchen in front of him is the ideal place for chefs.

Without further thought, he directly found a huge Yellow River carp.

This Yellow River carp must be above 1,000 grams, and it is even said that it will have 2,000 grams, which is very likely.

If you're cooking whole fish, you're not going to be able to do that.

However, if you are making fish balls, the bigger the fish, the more suitable the meat will be.

Because in general, the meat of large fish is thicker, and the meat of small fish is more watery, so the former is more suitable for making fish balls.

Of course, the above is just a general situation, after all, there will always be some exceptions in this world.

But this special case is not here in the Yellow River carp.

Choose larger fish to make the red fire easier to handle.

Once the fish has been washed and the scales and guts have been removed, the first step is simple.

Remove the head and tail, take the middle part, and remove the bones, leaving only the flesh.

The meat can then be chopped into puree.

For Chihuo, this step is quite crucial.

How to make more compact fish balls depends on how to chop them here, and how to squeeze a lot of water away in the process.

His approach is not only chopping, but also slapping.

Yes, use a rolling pin to pat.

His rolling pin is simply a bamboo stick, and it is also embodied.

This is a certain slashing contract card, after being fused by Po, the opponent's bamboo stick has evolved successfully, and then synchronously fed back to Chihuo's body, so that his own divine tree chakra particles are directly transformed into this special rolling pin.

This kind of bamboo stick, just like he used a stand-in at the beginning, can directly materialize it, and it is completely his own.

The real benefit of it is actually the same as the tentative contract card, which is just a bamboo stick, but it can be big or small, long or short, quite magical.

For pastry chefs, this rolling pin is an artifact.

Moreover, this is also a bamboo stick, one of the rolling pins that will not spoil the pastry the most.

Even, this is still a tangible product, there is no pollution on it, but it can vaguely penetrate the breath of life, so that the pastry can get a greater flavor from it.

And if it is used for slapping fish balls, it also has similar benefits.

As for how to deal with the water in the fish balls, Chihuo naturally has another way.

His slapping only naturally squeezes out a certain amount of water, while the other part still needs to rely on his boiling.

In fact, his boiling escape had already integrated some of the skills he had at the beginning to explode the flame and deal with water vapor, and he was very agile and powerful.

Red Fire's cooking skills are unique, and between his beatings, the boiling is applied to the fish balls.

This makes the fish puree not only dehydrate quickly, but even ...... during this process It has been steamed directly.

Yes, the removed water is not wasted, and the fish paste is directly steamed with this water.

This will keep the fish as fresh and delicious as possible!

Even, such a delicious fish paste, Chihuo is not prepared to add other additional seasonings.

If you want to add seasoning, it must be the sweet and sour itself that is added at the end, and everything else is sure not to be added.

The fish paste was slapped by him, and it gradually turned into fish balls.

Yes, this kind of technique is really profound, and it is actually in the slapping of the fish balls, and it is made one by one.

Because he added Tai Chi Spiral Jin in the beating, he was able to succeed.

In the end, Chihuo directly concocted a sweet and sour sauce according to the recipe that had been thought out for a long time, and directly mixed the fish balls with these sweet and sour sauces and put them in the oil pan to fry.

Fry until the surface is slightly yellow, stir-fry for a while, pour in the sweet and sour sauce directly, stir-fry evenly and then get out of the pot.

Sweet and sour fish balls, that's it!