"Senior brother, decorate me with some pickled fish sauce, a little bit is enough. ”

As soon as he entered the dungeon, Ivan made a non-cent request to Tie Niu, who was busy helping Dong Xiaowan steam buns.

In this regard, although Tie Niu was a little puzzled, he still filled him with a small bowl according to his words.

Ivan immediately said to Dong Xiaowan: "Let's go, follow me back to Wanlou, and leave the matter of buns to Senior Brother and Xiaocui." ”

Dong Xiaowan was also a little puzzled by Ivan's ups and downs, but she still followed him to Wanlou.

"Derpy, you're in such a hurry, what are you doing here?"

"Make squirrel fish!"

For Ivan, the first thing to do when he entered the dungeon today was, of course, to try out the squirrel fish first, and after confirming that it was effective, he would exchange it with Wu Ma with the recipe.

In this way, he and Dong Xiaowan have the capital to leave Qin Lou.

"Will you?"

Dong Xiaowan was a little surprised.

Ivan replied confidently: "It should be, try it and you'll know." ”

Of course he would.

If this is not enough, then wouldn't his 10,000 points be spent in vain?

What he has to do now is to take a little bit of the old sauce as a guide, and then configure the new sauce, and then use it to marinate the fish, and make it reach the level of Chef Zheng's pickled fish sauce.

This is exactly the reason why he asked Tie Niu for old sauce.

The old sauce used by Chef Zheng to marinate the osmanthus fish is the essence of thousands of fish, and the more it is boiled, the fresher it becomes, which is not comparable to the new sauce that has just been configured.

This truth is like the old pot bottom of ZQ hot pot, and it is like the old soup of Wenchang chicken.

What has precipitated is the essence.

As soon as he arrived at Wanlou, Ivan set up the pot and began to pour in the old sauce, adding some water to prepare the new sauce.

Because the next recipe is going to be sold to Wu's mother, he is not ready to make any adjustments to the recipe, just to maintain the same level as Chef Zheng.

"Why is this soup boiling?

Watching Ivan's swift movements, Dong Xiaowan asked curiously again.

Why boil?

For disinfection, of course.

Ivan discovered that Chef Zheng's secret recipe for squirrel fish was in line with the scientific principles of food processing in most places.

For example, the use of salt can suppress and inhibit the activity of enzymes and fungi, and the purpose of boiling at high temperature and cooling is also to sterilize, so as to ensure that the old soup will not change flavor and deteriorate for a long time.

In addition, the boiling of this soup is also in line with the process of making fish sauce.

This is not a coincidence, it should be gradually perfected after countless experiments.

Ivan took a moment to explain these truths to Dong Xiaowan in a more popular way.

Then, he began to add salt, tea seed oil, sugar, pepper, cooking wine, white vinegar, and ancient soy sauce to the sauce according to the standard process.

He had already prepared all the ingredients.

After some manipulation, a pot of fresh marinade was prepared.

Ivan tasted it and frowned slightly.

The taste is correct, but the umami is a little worse.

However, Ivan soon understood that it was normal for the umami not to be good enough.

According to Chef Zheng's practice, he will boil the new sauce at the ratio of one part old sauce and one part water, but the new sauce that Ivan boiled is not even one-third of the old sauce, and the fish umami is naturally a little worse.

So how to solve it?

Go get some old sauce to make it up?

Ivan quickly abandoned the idea.

He was thinking, what if there was no old sauce from Chef Zheng, wouldn't he be able to make this squirrel fish? Or would he have to sacrifice the taste of the early stage to slowly accumulate the old sauce?

Ivan did not allow this.

In this case, the secret recipe is incomplete.

A complete recipe must first include starting from scratch.

Although this secret recipe was used to exchange money with Qin Lou, Ivan still didn't want to exchange a flawed secret recipe for the other party.

In other ways, he can play with the eyes of the heart, but when it comes to cooking, he doesn't want to play.

Then complete it!

How to complete?

Ivan remembered how to make fish sauce.

The reason why fish sauce is fresh is that it is made of fish, shrimp or aquatic products as raw materials, using proteases and other enzymes contained in the fish body, as well as a variety of microorganisms to ferment and decompose the protein, fat and other components in the raw fish.

Fish sauce is not only delicious, but also contains amino acids that are essential for the human body, taurine, calcium, iodine and other minerals and vitamins, making it highly valuable for business.

The main process of making fish sauce is pickling, fermentation, and refining.

Among them, curing and fermentation are one and can be considered as a whole.

In terms of fermentation methods alone, there are three main types.

One is the salting method.

Fresh fish and shrimp raw materials are mixed with salt in a ratio of 2:1 or 3:1, and the semi-finished fish sauce can be obtained after a fermentation process of about a week or even longer at a natural temperature, and then the finished product of fish sauce can be obtained after subsequent refining, filtration, and sterilization.

The second is offal fermentation.

The internal organs of live fish are rich in proteases, such as trypsin, chymotrypsin, cathepsin, etc., which can accelerate the decomposition of proteins.

Therefore, when marinating fish and shrimp with salt, the appropriate addition of fish offal can shorten the fermentation cycle.

The third is the koji fermentation method.

This fermentation method is somewhat similar to the fermentation process of sake brewing.

Aspergillus oryzae used in soy sauce and koji seeds used in sake brewing also contain a large number of salt-tolerant enzymes and halophilic bacteria, and when used under the right conditions, these bacteria can accelerate the decomposition process of proteins, etc., and the protein decomposition is high, so this method is often used in large-scale fish sauce production.

For Ivan, he just did the necessary homework on the process of making fish sauce, but he did not have specific practical experience.

Therefore, if he wants to complete Chef Zheng's secret recipe for pickled fish, he still has to experiment himself to see the effect.

But Ivan also has a problem.

According to the fermentation method of fish sauce, even if he uses the more reliable and difficult salting method and offal fermentation method, it is estimated that it will take two or three days to make the sauce taste good.

So what to do?

He promised the boss of Mochizuki Tower to send the money over today.

It seems that we have to think of another way, otherwise, we have to use Dong Xiaowan's old book first.

Fermentation must be accelerated!

Ivan seriously thought about a new countermeasure.

The reason why the salting process is slow is that salt mainly inhibits the activity of enzymes and bacteria that cause fish to decay quickly, but at the same time, proteases that accelerate the breakdown of proteins are also inhibited.

The improvement of visceral fermentation and koji fermentation is to increase the number of proteases and salt-tolerant bacteria to accelerate the decomposition of proteins.

Ivan soon had inspiration.

Another method that can also increase the activity of proteases and other fungi is low salt and high temperature.

Low salt can improve the action of proteases, but low salt can also improve the spoilage effect of spoilage microorganisms, and high temperature can be used to inhibit the action of microorganisms. This can not only inhibit the reproduction of microorganisms, but also the action of protease, but also drive away the odor in the fermentation broth and improve the quality of fish sauce.

"Let's go to the market and buy fish. ”