dmims Chapter 747 Grilled Fish
Chapter 747 Grilled Fish
Chapter 747 Grilled Fish
When Ning Ci came back, Yang Ming was preparing to cook the gar.
As for the classification of food ingredients according to the combination of deliciousness and nutrition, the most concise and to the point is "these four legs are not as good as two legs, and two legs are not as good as those without legs". After screening in this way, the fish is the most delicious.
The wisdom of the ancients has been handed down to this day. It is not unreasonable for people to always like to eat fresh food.
Compared with frozen fish, freshly caught fish is vastly different.
Perhaps it is because fish are born in water, and water is dynamic, and fish swim in it all day long. How can a fish that swims around not taste good?
"Roasting" should be the earliest method used by humans after mastering cooking ingredients, and it is also the most primitive way of making ingredients. Today, grilling has evolved and derived a method of enjoying food based on grilling, and fish is no exception. Grilled fish is now on the street. The most lively place where foodies gather, diners flock to it, and the food stalls are second only to the signature dish of crayfish.
But the technique of roasting is easy to get started but difficult to master.
When most people think of grilling, don’t the images pop up in their minds, put a fork through the fish, place it on the grill, and that’s it?
If you think so, it can only be said that the pattern is broken!
There is no doubt that grilling is one of the best ways to cook a whole fish.
"Grilled whole fish" tastes delicious, and what's more, it's one of the easiest ways to cook it.
The dry, intense heat of grilling can turn fish brown, crispy and rich in flavour.
Using charcoal to grill, if the firewood used is the kind of old fragrant wood, it can also increase the flavor of smoke.
Of course, in this dead forest where Yang Ming is, among other things, sandalwood that is hundreds of years old is everywhere, and the most important thing is that it doesn't cost money!
Yang Ming chose a 500-year-old sandalwood from it. This kind of sandalwood is used as a valuable furniture material in rich families in modern society. If it falls into Yang Ming's hands, it can only be reduced to firewood to add flavor to grilled fish.
As for the skill of roasting, it is easy to get started but difficult to master because:
One of the most common problems with grilling fish is that the fish tends to stick to the grill.
For beginners, it is best to use a special grilled fish net, so that you don't have to worry about the problem of not being able to turn it over.
In addition, even if the fish belly is stuffed with seasoning, you don’t have to worry about the seasoning coming out even if you use a grilled fish net to clamp the whole fish. At the same time, the fish is very tender, so it is relatively difficult to control the heat.
Generally speaking, it is better to start grilling fish directly from the high temperature zone, because the fish skin is less likely to stick to the hot surface, but if it is a large fish with thick meat, it should be roasted slowly at low temperature in the indirect heating zone until it is almost cooked. At that time, go to the high temperature zone to bake quickly at high temperature.
And the gar that Yang Ming is cooking now happens to be of that kind with thick meat.
With skillful movements, Yang Ming scraped off the scales of the fish delicately, and then cleaned the internal organs of the fish, washing it from head to tail.
Among them, pay special attention to the belly of the fish.
why?
Because wild fish, because they eat more miscellaneous things, are likely to have parasites in their bodies!
You don't want to eat a centipede-grown parasite in your mouth, do you?
Generally speaking, most of these parasites are hidden in the belly of the fish, as long as there are bumps and floating on its belly, you can know it.
Before grilling, one of the most overlooked problems is to carefully clean the grill.
This is important with all grilling, but especially with fish, which has very tender flesh that tends to tear more easily when it sticks to the grill, and dirty grills are more likely to stick.
Cold fish are more likely to condense, and fish with a wet surface are more likely to stick.
So, Yang Ming kept the gar at room temperature, carefully patted the surface dry with paper, then seasoned the inside and outside of the fish with salt and black pepper, and then smeared the whole body with oil, which also prevents sticking.
The flames rose.
After the grilling temperature stabilized, Yang Ming cut a few oblique cuts on the body of the fish, and then put the fish into the grill. If you don’t use a grilling net, you can keep the fish and the grill at 45 degrees, so that the grilling marks will be more beautiful , and flip fish easily.
At the same time, Yang Ming put the back of the fish towards the hottest area of the grill, because the back of the fish is thicker, so it requires higher heat.
Seeing this, do you think that the skill of baking is so simple?
If that's the case, you haven't tried real barbecue, at best you've had simplistic barbecue in a cafeteria.
When grilling, when to turn over, you need to accumulate experience, and more importantly, you need unique vision and techniques.
Under normal circumstances, you can wait until the tail has turned yellow before turning it over. If you use a grilled fish net, you can turn it directly. If you don’t use a grilled fish net, many people will use a shovel to turn it over, but you must insert the shovel under the fish.
By the time you find the fish still stuck to the grill, it's too late, the skin has been ripped, and someone used food tongs, which can be rough.
Yang Ming has a very useful method that can perfectly avoid these defects.
Yang Ming used the meat cutting fork to flip the fish, inserted the meat cutting fork under the grill, and then tried to lift the fish from the bottom.
If the fish is a little sticky, try again later. If it is not sticky, it will be easily lifted. If the fish and the grill are prepared well enough, it will not stick.
After confirming that it could be turned over, Yang Ming turned it over with a meat cutting fork, and then slowly put it down.
After flipping, it's time to wait for the fish to cook.
It's a pity that Yang Ming doesn't have a quick-read thermometer on hand, otherwise he can insert it into the thickest part of the fish to confirm that it reaches 57 degrees Celsius, which means the inside is cooked.
It doesn't matter if you don't have one. According to Yang Ming's past experience, just insert a chopstick into the thickest part of the fish. Continue to grill the fish.
After some adjustments, once the chopsticks can be inserted into the thickest part of the fish, it means that the grilled fish is fully cooked.
Accompanied by the rising cigarette smoke, the unique sandalwood fragrance of sandalwood, mixed in the smoke, mixed with the delicious smell of fish, slowly diffuses.
Just take a breath and feel the joy from the bottom of your heart!
Before serving, Yang Ming placed the grilled fish on a large banana leaf to cool down.
Afterwards, Yang Ming directly grasped the fruits picked by other employees, squeezed the fruits, let the juice inside splash out, and dripped on the grilled fish little by little, making a slight crackling sound. sound.
At this point, it's basically ready to serve.
Of course, due to obsessive-compulsive disorder, Yang Ming disposed of the fish head and tail before giving them a taste.
(End of this chapter)