I'm the Culinary God-Chapter 850 - 366: Afraid of Fishbones When Eating Hairtail? Make a Hairtail Dish Where Even the Bones Are Edible!

Chapter 850: Chapter 366: Afraid of Fishbones When Eating Hairtail? Make a Hairtail Dish Where Even the Bones Are Edible!

This is related to a lost dish.

A Silver Shrimp Soup has already added a baked Fish that countless customers praise, and the Silver Shrimp Soup makes Geng Lishan and the others clap their hands in admiration.

If we bring back another lost dish, won’t the business be even more booming?

He laughed and said:

"I’m planning to go to Building No. 12 to learn from Chef Yin how to make noodles, maybe you could go with me, senior brother."

"Ha, your timing is perfect, old Yin just ordered two yellow cattle from old Huang, by the time we finish, the two of us will have to sneak away with a beef hind leg."

Lin Xu: ??????

Senior brother, we’re going there to learn skills, how can we take and eat as well?

With this kind of bandit behavior, we’ll eventually be hit on the head someday.

Thinking he’s never seen the process of disassembling a whole cow, Lin Xu said:

"Let me know when the cattle arrive, I’ve never seen this beef carving process before, it’d be great to catch a glimpse this time."

"Sure."

While talking, Xie Baomin stirred the pot with a spoon:

"If you’re making braised ribbonfish, the heat is just right."

"I’m making crispy bone ribbonfish, Yueyue is always afraid of getting fish bones stuck, so I’m making some ribbonfish with no bones to spit out."

"Then you need to fry for another one and a half to two minutes, crispy bone ribbonfish needs to be fried for a while longer, thoroughly fried, so the fish bones are crispy enough."

When the ribbonfish is fried to a golden brown on the surface and the incisions are crispy brown, use a skimmer to take out the ribbonfish, and then start frying the next batch.

Once all the ribbonfish are fried, Lin Xu brought over the pressure cooker to start preparing for stewing.

For this crispy bone ribbonfish, it’s best to stew it in a clay pot on low heat for two or three hours, so the meat and bones become perfectly soft and crispy.

But since they’re eager to eat now, the clay pot has to be replaced with a pressure cooker.

Wash the pressure cooker clean, then place a bamboo mat at the bottom, which effectively prevents sticking to the pot.

With the additions of scallion and ginger, and the large ingredients fried earlier all placed at the bottom, then add in the fried ribbonfish, add a spatula of white sugar, half a spatula of dark soy sauce, two spatulas of light soy sauce, one spatula of lard, one spatula of caramel, a few dried chilies, a small handful of Sichuan peppercorns, and two small spoons of salt.

There’s already enough saltiness in the light soy sauce, so just add a little salt to enhance the freshness.

Once all these are added, also pour in a pound of rice wine and a pound of Chen vinegar.

For the fish bones of the ribbonfish to be crispy soft, besides frying them properly, the other secret weapon is stewing them with vinegar, which softens the fish bones, making them tender and delicious.

Finally, add pork bone broth over the ribbonfish, close the lid, and begin stewing.

After half an hour of stewing, you can have crispy, tender meat that also pairs well with rice, it’s called crispy bone ribbonfish, also known as boneless ribbonfish.

After observing the ribbonfish being made, Xie Baomin walked away to guide Zhuang Yizhou and the others in cooking.

Meanwhile, Lin Xu went to the roast duck oven, lighting the charcoal in preparation for making grilled Fish.

Since it was introduced the night before, Fish has become the most popular dish in the store, selling faster than even the new stewed pigeon during its introduction, driving people crazy.

The traditional pickled flavor paired with honey, then slowly grilled over fruitwood charcoal, has enchanted many customers.

One serving at the restaurant isn’t enough, they even carry an extra portion to go, enjoying it during movie or ball game nights, paired with some drinks, the taste is indescribably wonderful.

Once busy, Lin Xu discovered Dou Wenjing left, Chen Yan was also nowhere to be seen.

Only Shen Baobao was still holding a phone, taking pictures of the Chestnut Cake on the table.

"Where’s Sister Yan? Has she left?"

"No, she was overwhelmed by fatigue, asked Sister Yuanyuan for the keys, and went to the back neighborhood to sleep, specifically instructed to save some ribbonfish for her."

Having spent the previous night on the long chair in the police office, for a pampered lady, it must have been uncomfortable.

Only love’s warmth sustained her, otherwise she would’ve headed home to sleep long ago.

"What about Sister Jing?"

"The ordered equipment has arrived, she’s inspecting the goods, she also told me to ask if you have time this afternoon to make hot drinks."

"I do, I do, I’ll go to the workshop this afternoon to teach them how to make some hot drinks commercially, maybe it’ll be launched at Ziqiang Shengjian tomorrow."

Half an hour later, Lin Xu removed the pressure cooker from the stove.

He took off the steam valve, waited for the steam inside to be released, and opened the lid, allowing a delicious aroma to waft out.

Nearby, the assistant sniffed, surprised, and said:

"I originally thought there would be a strong vinegar odor, but surprisingly, the vinegar isn’t overpowering, instead the aroma and savoriness is more apparent... mm, it’s really tempting."

Lin Xu took a large frying pan, placed it on the stove, and poured the ribbonfish from the pressure cooker into it, removing the scallion and ginger, then stewing to reduce.

After half an hour of pressure, these ribbonfish were all rosy-red, trembling as if boneless.

Xie Baomin took a glance:

"Ribbonfish is great, the heat is spot on."

At this point, you can’t use a spatula to stir in the pan, only constantly move the frying pan to make the ribbonfish turn inside.

As it cooks, the unique flavor of ribbonfish, fragrance of pork bone broth, and lard continually tantalize the taste buds, compelling one to reach and sample a taste.

Soon enough, the broth inside began to thicken.

Once the ruby-red broth was evenly coated on the ribbonfish, Lin Xu ladled some seasoning oil and poured it over before serving.

Distribute the ribbonfish into several small bowls, set some aside for the pampered lady, and the lunch at the restaurant began. 𝒇𝙧𝙚𝓮𝙬𝙚𝓫𝒏𝓸𝓿𝓮𝒍.𝓬𝙤𝓶

With rice in hand, gently picking up a glossy ribbonfish draped in thick broth, lightly biting a piece devoid of fish bones.

With a single bite, the meat is completely tenderized, the sweet and salty taste full of rich umami and aroma, taking bites of ribbonfish followed by mouthfuls of rice, the sensation is utterly delightful.

"Wow, really can’t feel any fish bones, I just love eating fish without spitting bones."

"Yeah, finally not afraid of getting fish bones stuck in the throat."

"Boss, is it only ribbonfish that can be made this way?"

Lin Xu took a bite of ribbonfish:

"Not really, Crucian carp, Yellow croaker, Butterfish, can all be made this way, the bones become crispy soft and the meat delicious."

Xie Baomin sampled Lin Xu’s crispy bone ribbonfish, smiling and said:

"During the Qing Dynasty, there were four crispy dishes in the palace, namely crispy ribbonfish, crispy chicken, crispy meat, crispy kelp, all excellently flavorful. Junior, you can research when you have time. Even if not launching new dishes, they can at least let everyone try."

Four Crispy Dishes of the Palace?

Is that even a thing?

Lin Xu laughed and said:

"Sure, I’ll research and give it a try."

As soon as he finished speaking, the system jingle sounded in his mind:

"Host’s challenge of palace dishes triggered the side task [Recreate Classic]: Please host create the Four Crispy Dishes of the Palace within a week, without the help of the points mall and Cooking Learning Card, each at no less than Superior level. Upon completion, will reward Superior level lottery of lost palace dish."

"Since the host has already mastered Perfect Level Crispy Meat Technique and Superior Crispy Bone Ribbonfish Technique, side task [Recreate Classic] progress +2, host only needs to recreate two more within a week for the reward, congratulations."

Lin Xu: ??????

Upon task announcement, declared half completion.

System, are you here for entertainment?

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This Chapter has 5400 words, asking for monthly tickets, brothers, my cervical spine hasn’t been feeling well these last few days, let me adjust before resuming three updates.