Chapter 655

Qin Jianfeng showed his fierce sword skills in front of his friends!

Although for a long time did not face such a big scene, but Jianfeng students said he was unambiguous!

In the past, I didn't fall behind in all my kung fu training in the army!    

Next, what Qin Jianfeng did made Tang Dao and others feel dizzy, because after washing away the refined salt from the fish, Qin Jianfeng grabbed a handful of flour and smeared it on the fish!

At this time, the water on the fish is not dry. When it comes to flour, it immediately turns into batter.

A group of friends gaped and looked at each other!

Qin Jianfeng ignored the melon eating crowd behind him! One by one, it took nearly ten minutes this time, and the whole carp turned into a white dough!

At this time, in addition to the carp mouth that Qin Jianfeng was carrying, it could be seen that it was a fish, otherwise some people would think it was a silkworm baby.

"Jianfeng, what are you doing?" There is a circle of friends!

"Yes." Qin Jianfeng's left hand vibrated slightly in the eyes of everyone's surprise. The whole fish reappeared, and the dough wrapped outside the carp fell to the ground like a broken stone.

All the people who eat melons: "yes

"How handsome Base friends are very emotional way!

Qin Jianfeng: "yes

"Well! pretty good! pretty good! It's really good material. " After finishing the arrangement, Qin Jianfeng put his head together, sniffed it with his nose and exclaimed.

On one side of the Tang Dao: "the sword of the Tang Dynasty!"

After seeing Qin Jianfeng's action, Tang Dao had a flash in his mind. He finally knew what mystery Qin Jianfeng was making!

The answer is actually very simple!

Qin Jianfeng is removing the fishy smell of this big carp!

Refined salt can dissolve the fishy smell of fish, but it can also destroy the taste of fish.

So, use clear water to wash away part of the refined salt, because it is tasty before!

Later, after sprinkled with refined salt, some refined salt was put into the fish by massage. The purpose of flour was to keep the fish fresh and tender after the refined salt was added, and also to remove the fishy smell to a greater extent.

A scoop of water washed away the flour residue outside the fish, but Qin Jianfeng's preparation work did not end.

I haven't made such a big fish for a long time! Qin Jianfeng felt that he had to work hard!

Cut the white radish with the thickness of two adult arms into radish pieces. And put it in the press!

More than ten seconds later, out is a very pure white radish juice.

The big guys have been silly!

Then, Qin Jianfeng dipped a clean sponge into the white radish juice. From the small mouth under the belly of the fish into the belly, and then a sponge, until the juice of the two white radishes is completely sucked up by one sponge after another, all into the belly of the fish, this is the end.

Rao is the elite backbone of every wolf tooth member. His patience is far beyond the ordinary people's comparison! However, let them just watch Qin Jianfeng busy, is also some sit and stand uneasy!

Qin Jianfeng gently rubbed the fish belly with his hands!

This time, it's like massaging the dead carp!

Tang Dao is very clear. Just now, what Qin Jianfeng did was to remove the fishy smell from the outside of the fish. Now, he uses radish juice to absorb and dissolve the fishy smell from the inside of the fish.

You know, using radish in some dishes can make the soup taste better.

If radish is used as auxiliary material, it can have the role of catalyst, which can improve the taste and reduce the fishy smell.

"Ah! I wonder! You say, "why do I come all the way here?" Make complaints about the work at hand, and Qin Jianfeng can't help but bestie his way to his friends.

A group of good friends

"Fish!"

"Cooking!"

"Tell your heart!"

"Good brother, have a chat!"

“····！”

Many friends are heartless!

Qin Jianfeng: "yes

"Thank you for your face! I've lived so long! I've never seen guests cook by themselves! It's a long experience Qin Jianfeng looked up and sighed!After ten minutes, Qin Jianfeng went in and pulled all the sponges out of the fish's belly and threw them aside. Then he poured the water into the fish's belly from this small hole, and then shook it a few times and poured it out.

After such an operation, the fish is cleaned up!

All the friends left behind are tree thumbs!

Qin Jianfeng put the rearranged carp in the fish plate which had been cleaned by him, and then directly put it into the pot.

Seeing this scene, people just gasped for a long time. After tossing for so long, they finally finished the preparation work!

Silver gun and others looked at the watch! good heavens! The whole time is as long as half an hour. I'm afraid I can't wait to be in a hotel.

A large marching iron pot was put on the stove. If you want to cook this big carp, I'm afraid you have to use such a big pot. If you change it into a normal pot, I'm afraid it won't be enough for the fish!

But then again, it's in the army! If it's in the home of ordinary people! There is no place to look for such a big pot!

This kind of big pot is used for cooking by combat units at platoon level!

Three whole barrels of salad oil were poured into the pan, reaching two-thirds of the pan.

The burning tongue licks the bottom of the pot, and the temperature of the oil pot keeps rising.

The crowd can't wait to clap!

Qin Jianfeng put his hand on the top of the oil and closed his eyes. He felt the temperature of the oil by his hand!

Because there is so much oil in such a large pot, it is no longer possible to judge the temperature of the oil pot by experience, but the oil temperature directly determines the taste of the materials after cooking.

Qin Jianfeng took a basin with some unknown contents, and then inserted it into the incision of the fish's abdomen with a funnel.

With the help of a funnel, all the viscous liquid in the basin is poured into the belly of the fish, and finally the knife edge is sealed with a slender curved needle. This series of actions are completed in one go, which shows Qin Jianfeng's extraordinary skill.

In the spotlight! Big carp in the pot!

It's strange that the boiling oil pan didn't make a sound of half splitting and popping.

"What's the matter? Why not blow it up?" Painting halberd is a wonderful way!

Tang Dao

"Hey, hey! I'm asking you something Painting halberd like a learning baby!

Silver gun looked at him scornfully! He seems to be despised!

Painting halberd suddenly fire!

damn you! What expression!

"Idiot, this is 30% hot oil. How can it explode! Usually let you read more books, you don't read! Now it's a shame Tang Dao a turn head ruthless criticism way!

"Painting halberd"

"Cough! now I see! This, this actually I know! I'm not giving you a chance to show it The ridiculed Comrade Hua Ji licked his big face and said shamelessly!

A group of base friends put up their middle finger with disdain!

I just like your posture of pretending to be better even though you have no culture!

When 30% of the oil boils, even if it drips into the water, there will be no sound. Only when the oil reaches maturity or higher, there will be a cracking sound. Even if you put something with a little moisture in it, a puff of smoke will rise up and crack away.

This need to grasp the heat, grasp the very accurate! It's a great test of the chef's skill!

Qin Jianfeng's right hand grasps the fish's mouth and puts it into the pot. His hand does not leave the fish's mouth.

Put the fish into the pot, pick up a big spoon, spoon by spoon to scoop out the oil in the oil pot slowly.

The group of friends behind us were stunned!

You know, if you say it's through frying to fix the shape of the fish or to make the fish look good, 30% of the oil temperature is too low.

This temperature is not enough! Without a 50% oil temperature, it is impossible.

But there's so much oil in this oil pan. I'm afraid it's not enough time to ladle it out? When the oil is finished, the oil will not boil. Naturally, the fish will become fried fish.

Qin Jianfeng naturally knows. When he scooped out half of the oil in the oil pan, his right hand suddenly lifted the whole carp out of the pan, leaving the wolf teeth on the side confused.

After that, Qin Jianfeng changed a big clean pot!

One side of the cooking class soldiers have been silly!"Come on, don't be stunned! Hurry to the mutton soup Qin Jianfeng will be a short oil carp in the hand, the head is not tired, continue to yell the cooking class soldiers.

Soon, an old monitor of the cooking class poured mutton soup into the pot, which was similar to the oil in the pot just now.

When the temperature rises, the mutton soup gives off a very special smell.

The Tang Dao on one side is thinking about the details of how Qin Jianfeng oiled the carp.

His very clever brain is thinking about it, how can not understand such a simple oil can really fully oil?

Oiling is not frying. It's just a film of oil on the surface of the food. In order to protect the food, so that the internal taste of food to retain more thoroughly. It's just more delicious.

"Make the taste more delicious?" When Tang Dao thought of this, he had a flash in his head, and finally understood why Qin Jianfeng had to use the method of incomplete oiling.

It turns out to be very simple!

Adding a layer of oil film to this super large carp can really protect it.

After all, before Qin Jianfeng had made more than 100 tasty mouth on carp with his extremely sharp knife technique. If you use 40% or higher oil temperature, the taste of carp will naturally expand. thus. It not only destroys the external appearance, but also makes the oil penetrate into the belly of carp, which will make the fish overcooked.

fierce! It's really powerful!

After a short time of cooking, not only the skin of the fish will not be fried, but also the fish wrapped in the skin will just be fried, and a layer of oil film will be coated on the outside, so as to avoid the phenomenon of excessive skin or even peeling in the next cooking.

Qin Jianfeng is the God of wolf tooth! The food is really exquisite!