Steamed fish, because of the original flavor and the cooking process is not complicated, therefore, each step is very important, and the taste is very different if it is slightly lacking.

Take pickled fish as an example, the amount of salt, wine and vinegar must be just right, and the marinating time should not be too long, no more than 20 minutes, and the fish should be steamed before it stiffens.

Steaming is also exquisite.

First of all, the wine and vinegar during marinating alone are not enough to completely remove the fishy smell of the fish, so it is best to add shredded ginger when steaming, and you can add some chopped green onions when steaming.

Among them, the spicy and aromatic components of ginger also have a certain suppression of the fishy smell.

As for the chopped green onions, they are naturally fragrant.

Secondly, the heat and time of steaming are also particular.

Steamed fish pays attention to high steam, so you must wait for the steam before putting the fish into the steamer, and the whole process must be steamed with high heat.

In terms of time control, because the meat of the osmanthus fish is delicate, the steaming time should not be too long, usually 15 minutes is enough, and the time is longer, the tenderness of the fish will be sacrificed, and if the time is too short, the fish may not be cooked.

Again, it's not all after steaming, and there are things that are ready in advance.

Because it is steamed, although the original flavor of the osmanthus fish is maintained, it is still slightly insufficient, and it has to be adjusted with some extra flavor.

While steaming the fish, Ivan opened another stove and put the pot on the shelf.

It's time to boil the sauce.

He first added some oil, heated it on low heat, added a little red pepper shreds and stir-fried it a few times, added a little water, boiled it into an oil-water mixture, and then began to pour about three spoonfuls of white wine, a spoonful of soy sauce, and a small spoonful of sugar into the pot, and boiled it into a sauce that was not thick or light.

For steamed fish, seasoned sauces are very important.

As soon as the fish is steamed, the sauce is just boiled.

Ivan lifted the lid of the steamer, picked up the wok, and poured the sauce evenly over it.

All right.

Steamed mandarin fish in white wine.

Let's not talk about the taste, at least this looks good, the fish with white flowers, the yellow ginger shreds, the green onions, and the amber sauce, the color matching is very beautiful.

Ivan took a little more time to boil the shrimp head juice and make the steamed tofu with the shrimp head juice.

Immediately afterwards, another squirrel fish was baked, and a plate of baby cabbage with soup was baked.

"Alright, let's eat. ”

Ivan said very calmly, and with another shake of his hand, a red wine glass appeared in his hand, and another shake, and another, and another, and another.

Since eating fish should be accompanied by wine, let's have some wine.

Anyway, there is still white wine.

Fang Yizhi's eyes straightened again.

Grape wine luminous glass, although this glass cup is not as good as the luminous cup, but such a transparent and delicate glass cup, where has he ever seen it?

What's more, Ivan took one or three?

He couldn't help but wonder, how many treasures does this new master still have?

Invisibly, Ivan pretended to be forced again.

But his focus is not on the taste of the dishes, especially the steamed mandarin fish in white wine.

After the wine was poured, he didn't bother to pay attention to the reactions of the other two, and first stretched out his chopsticks to poke at the steamed mandarin fish, carefully clamped a piece, and stuffed it into his mouth.

"Ding, the host has successfully developed a top-grade second-class delicious steamed mandarin fish, and the special reward points are 2,000. ”

Another windfall.

Ivan had long expected that the taste of this steamed fish should not be bad, but he still did not expect that it would be a top-grade second-class delicacy.

He seems to have caught the inspiration for making delicious food: with heart.

The practice of conceiving new dishes with heart.

Carefully conceive the combination of ingredients.

Treat each process with care.

......

As long as you put your mind to it, and if you don't deviate from the concept, the taste of the food will not be bad.

And on this steamed mandarin fish in white wine, he really put his heart into it.

He once saw a saying: "Steaming is undoubtedly the highest courtesy for a fish......"

From a chef's point of view, he is very much in agreement with this statement.

For fish with delicious meat, steaming is undoubtedly the best way to preserve its deliciousness.

The whole fish only needs to be marinated slightly, and the ginger and shallots are in the steam, you have me, I have you, after the baptism of ginger and shallots, the fish meat has been removed from the fishy smell and left the umami, and then cooked with a little soy sauce under the decoration of flower-like shredded green onions and red peppers, and finally, after the initiation of hot oil, it is dressed up gorgeously.

The whole process is nothing short of a baptism.

The fish is still the same fish, intact as ever, but the meat is already like clotted fat and extremely fresh.

Peel aside the red and green green onion shreds and red pepper shreds, pick up a piece of snow-white fish, dip it in a little soy sauce, the entrance is the meat is delicious, the lips and teeth are fragrant, the freshness of the fish itself is perfectly preserved, it seems to be an understatement, but it is just right, an increase of one point is thick, and a decrease of one point is light.

Ivan couldn't help but give a thumbs up for his dish.

Although this steamed fish dish with white wine does not reach the level of first-class deliciousness, let alone a superb, for him, this dish may not be less rewarding than the superb crystal shrimp dumplings.

It's an epiphany.

It was indeed an epiphany.

In the eyes of many people, cooking is an easy task, but it is not easy to do it well, and you need the guidance of a famous teacher.

But Ivan now discovers that this may not be the case.

Intentions are more important.

Especially when it comes to innovative or micro-innovative dishes.

For example, Ivan, as Jiang Menglin's apprentice, can learn a lot of new skills from Lao Jiang, but once it comes to innovation, Lao Jiang may not be able to help him.

At this time, the most effective way is to first understand the ingredients, study the combination of ingredients, and then think of the appropriate cooking method.

Master may not be able to teach all of this, but as long as you put your mind to it, you will be able to find suitable information on the Internet.

What Ivan needs to do is to combine and design according to the information he has or found on the Internet, and it becomes an innovation.

That's his biggest takeaway today, not just a dish.

Obviously, this dish is indeed good, and it was first recognized by Dong Xiaowan.

"Derpy, this fish is delicious! it's better than squirrel fish!"

That's the difference.

It is also a mandarin fish, and it is also a second-class delicacy, but Dong Xiaowan prefers steamed mandarin fish.

This is the charm of steamed fish.

Keeping the fish tender and original in the simplest way of cooking will appeal to those who are more particular about taste and texture, and they prefer the original flavor rather than the complex flavor of various ingredients.

Of course, everyone's requirements for taste are different.

For example, Fang Yizhi, he is torn between squirrel fish and steamed fish, one bite on the left and one bite on the right, alternating between one bite and one bite, which seems to be difficult to choose.

"Master, can I come to Mochizuki Tower to eat every day in the future?"

It was clear that he had been fascinated by the few delicacies on the table.

"Yes, you can give the silver. ”

This is Ivan's answer.