After the empress transmigrated, she became the judge of the entertainment industry.

Chapter 658 Basic Techniques for Cooking Fish

"If we're having dinner together, I'll go back to my room to take a shower first, and then I'll come find you."

Sheng Luoxin said.

"Okay, let's go cook first."

As Sheng Hanyu spoke, she sent another message to Ye Jiner, saying that everyone would go over for dinner together later.

Ye Sanqing went downstairs to the hotel lobby to wait for them so he could see the fish.

I can just take the fish directly to the kitchen, cook it, and then bring it to the room along with the other dishes.

Because of the cooking competition practice, they had already contacted the kitchen and said they might be able to borrow the space.

Ye Sanqing entered the kitchen, put on an apron, rolled up his sleeves, and asked, "What are you going to cook?"

"There are mainly two types: the larger ones are used for boiled fish fillets, and the smaller ones are used for deep-frying."

Sheng Hanyu was also fully prepared and was scooping fish out of the bucket.

"Basic techniques?"

Ye Sanqing was somewhat surprised, "I thought you had some innovative ideas."

"Yes, there is, but I think we should focus on familiarizing ourselves with the materials and basic techniques right now. At least that's the case at this stage."

"Actually, I mainly need to familiarize myself with it, right? I understand. You tell me, and I'll do it."

Ye Sanqing nodded.

Sheng Hanyu certainly didn't need to be familiar with the techniques; his only problem was plating and carving...

But that's not really that important; as long as it's passable, it's fine.

Because the theme of this variety show isn't actually the most exquisite cuisine...

"Okay, kill the fish first. Don't cut off its head, stun it first..."

Sheng Hanyu was shocked to see Ye Sanqing pick up a kitchen knife and try to chop up the fish.

"Isn't this going to be cut?"

Ye Sanqing asked in surprise.

Usually, the head of such a large fish is taken out and used to make soup, right?

"Kill them all before you start cutting."

It's not like I've been killing fish at RT-Mart for ten years...

No, generally speaking, not every chef can be so swift as to decapitate a still-wriggling fish with a single, decisive chop...

"Okay, then remove the scales?" Ye Sanqing did as instructed.

"Yes... and then slice it to this size, I'll slice one for you to see."

Sheng Hanyu gave a demonstration.

Actually, this fish isn't very big, since it's wild and not as big as those raised in fishponds.

However, the meat is firm, so it can be sliced ​​into very thin slices without falling apart, and it will even jiggle when picked up, making it look quite elastic.

"I think I saw a video of fish fillets being put into hot pot."

As Ye Sanqing sliced ​​the fish, he said, "But it has to be placed on ice."

"Yes, this fish can be cooked. It won't fall apart easily when put in a hot pot. Of course, it shouldn't be cooked for too long."

Sheng Hanyu cleaned up the fish head, tail, and bones, saying, "Use this to make soup base."

"Okay, the film is ready."

Ye Sanqing picked up a piece of fish and showed it to Sheng Hanyu; it was almost transparent.

"You really do learn it after just one look!"

Despite having already witnessed Ye Sanqing's learning speed firsthand, Sheng Hanyu still couldn't help but sigh.

He practiced his knife skills for a long time...

Although he was quite talented, he didn't actually practice for ten years, but he also didn't succeed on his first try.

“I’ve always been this way, so…”

Ye Sanqing suddenly smiled, "I've never really been unsure about anything before, it's just that lately..."

Sheng Hanyu knew that she had brought up filming again, "That's not bad either. Life is more interesting when there is a bit of uncertainty."

"Huh? Is it appropriate to talk about such philosophical things while filleting fish? What about the small fish after the big fish is done?"

Although not every slice of fish needed to be placed on the ice, Ye Sanqing temporarily put the container of fish slices into the refrigerator.

It seems that the flavor of this kind of thing is lost relatively quickly.

When boiling fish fillets, the difference between the time the hot oil is poured on and the time it is eaten should be as small as possible.

And since I'm going to make soup, I'll leave it for now.

"Actually, we shouldn't do anything. But we don't have the time or place to keep them right now, so we need to clean their bellies and gills a little."

Sheng Hanyu pointed out, "If they're sold in the market, they've usually been kept for a few days since the animals were fed, so their bellies are relatively clean. Or you can buy them and let them sit at home for a few more days."

"But after the stomach is opened up, wouldn't deep-frying have a different effect?"

"Yes, so we need to flatten it out..."

This small fish is a size between an eel and a loach, so it can basically be prepared like eel slices, but the meat will be slightly thicker.

Ye Sanqing laughed, "It's still fish slices after all."

"Yes, but it has the spine with it. Because the fish is small, the bones are hard to remove, and the bones will become crispy after frying. So it's okay."

"I understand. Does this mean that similar body types can all utilize this method?"

Ye Sanqing indeed applied what she learned to other situations, but after saying that, she added, "However, the texture of the meat may not be the same..."

"Some of these shapes have softer meat that is easy to fall apart, so it's best to deep-fry them whole."

Sheng Hanyu found the picture on her phone.

"Why do you have a complete aquatic creature encyclopedia saved on your phone...?"

Ye Sanqing thought he was going to take out some kitchen tutorial videos or something, but when he looked, it turned out to be an illustrated guide...

"Because this is the most accurate..."

Sheng Hanyu pointed to the small yellow croaker and said, "This kind is just deep-fried or pan-fried. The point is to create a contrast in texture between the surface and the inside. But the kind we're dealing with needs to be fried more thoroughly."

"understood."

Ye Sanqing prepared the fish, sliced ​​some ginger, and began the initial marinating process.

"Okay, now let's coat the large fish fillets with the batter. Be careful not to break them while stirring..."

Although it's not usually easy to break, Sheng Hanyu really doubted whether Ye Sanqing's strength was excessive.

"I have a good balance between work and rest."

Ye Sanqing stirred the fish slices well, and there were no problems.

"Now that the small fish are marinated, let's prepare the oil. We'll also need some shredded scallions."

"I think the difficulty in making several dishes is not the technique, but the overall planning."

Ye Sanqing looked at the fish in the pot that was making delicious noises and said.

"Yes, so you need to be familiar with the basic operations and steps. This way, you won't waste time after you've planned the recipe, since competitions are usually very time-sensitive."

"I understand. I will try to do all the basic things as much as possible."

Both dishes were quickly cooked and ready, along with the other dishes they ordered from the hotel.

"We're back!"

Ye Sanqing opened the door and spoke, but she found the atmosphere in the living room to be somewhat subtle.

The focus rushed out, passing Ye Jin'er and Sheng Luoxin who were sitting opposite each other on the sofa, and began to call out loudly.

"This cat is really quick to react."

Sheng Hanyu took out some small, unsalted fish that she had specially reserved for Jiao Dian and placed the box on the ground.

You can feed it raw food, but since it's a domesticated cat, you should try to avoid parasite problems.

"Why are you two sitting here in silence? Are you meditating?"

Ye Sanqing walked to the dining table and said, "Come and eat."

"No, we were just chatting."