All Stars Are My Food Fans

Killing fish is still the same.

Bloody picture, blurred for a few seconds.

After the fish is killed, scrape off the scales, loosen the flesh, and then cut off the head. This part is not needed.

After removing the head, use the back of a kitchen knife to flatten the fish and remove the middle backbone.

Then stick the fish skin down on the chopping board, and use a knife to draw a uniform knife on the white and slightly powdery fish meat.

"Use a little force when cutting, but be careful not to cut the fish."

She lifted the fish, gave a close-up, and then moved her hand again, "After all the inner flower knives have been cut at the end, the preparations are ready."

After the cut fish has been rinsed in water, it has a grainy bloom that looks like a pine cone.

"Then we coat the squirrel fish with eggs and dry starch."

When wrapping the powder, Jiang Qiuqiu also gave a close-up.

Because there are more flower knives to cut, you must be careful when wrapping the flour, so that the gaps of each piece of fish can be evenly coated with this.

"As we all know, in our recipes, the next step after the egg wash and starch is—"

[Start the pot and burn the oil! 】

[Start the pot and burn the oil! 】

They are all old fans, who doesn't know this.

Jiang Qiuqiu laughed twice, "That's right, I just have to cook the oil."

I found a slightly deeper pot and processed all the remaining fish while the oil was burning. The temperature of the oil gradually increased, and fine air bubbles appeared in the pot.

This is how people use the naked eye to detect food opportunities. Jiang Qiuqiu pointed to the small bubble, "Now, we can put the fish down."

She pinched the squirrel fish by its tail, and dipped the cut fish into the oil.

The high temperature made the fish skin curl up, and the originally pale flesh quickly dyed the color of the index finger in the orange-yellow oil.

By the way, the aroma of the fried food wafted gently, but everyone was a person who had seen the big world, this aroma——

[Woooooo, I'm dead, again! 】

[I would like to call the Chiu Chiu the strongest! 】

[It's not the first time I've made fish, but I still can't control my saliva. 】

[Good health, good health, does anyone learn this? Aspiring people come and learn this! 】

[Come on @xx gourmet @ Fujixiang...]

Someone at one breath Aite over a dozen gourmet owners who have opened a small shop.

As time passed by, the small starch slag was freed, and the color of the fish gradually became golden, and it was no longer soft to the touch when accidentally touched the pot.

At this point, the fish can be cooked.

I found a long plate and put the fish in it. Originally, this dish was supposed to be served with a fish head, but I don’t want to eat fish head today, and do I have to divide the dishes? A bowl of rice and a small plate of pickled radishes are just right, so the fish head will not be too busy.

The meat is all set, but it's not yet the dish's brightest moment.

Jiang Qiuqiu said, and took out a bowl from the cabinet. Small granular, white, pointed things with a little wonderful fragrance appeared in front of everyone.

【? what is this? 】

Creamy white pine nuts entered the frying pan.

Nuts and hot oil are always the best partners.

What is the sound of the zilala inspired by? It is the fragrance of pine nuts.

High-quality forest nuts are not low in oil content. After frying, the crispy and fragrant taste and rich flavor are completely irresistible.