Chapter 105 Panlong preserved beancurd juice steamed White Eel
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This white eel is good in size, measuring up to one meter long, making it a satisfying meal. However, when it comes to cooking, it is more troublesome compared to its ordinary siblings.
Scrape off the mucus, and Ren Xiaonian began to clean its internal organs, followed by the gills on its head.
Once it is properly processed, rinse off the blood foam with clean water, then scoop it out and press it on the cutting board. Cut it into a thickness of about two to three copper coins, without stopping the knife. After the cutting is done, set it aside for later use, and the next step is to prepare the ingredients for soy sauce.
"Wow! It's incredible!"
Just at this moment, Qin'er came back.
She almost ran into the room, exclaiming in surprise and covering her mouth tightly, not allowing herself to make a sound. From her appearance, it was clear that she had discovered a tremendous secret.
At least, it was the big secret in her opinion.
"Did you see something you shouldn't have seen?" Ren Xiaonian said while pouring out a handful of Yangjiang fermented black beans from a small jar and grinding them into a paste. She turned her head, panting, and whispered mysteriously.
"Could Miss Xiao Nian be the tapeworm in my stomach?" Qin'er opened her mouth and laughed, "I haven't said anything yet, but you already know everything!"
"Besides this white eel in front of me, I don't know anything else."
Xiaonian spread her hands in innocence.
Then, she finely chopped a small amount of ginger, spring onion, and green and red pepper.
The spring onion and peppers were set aside, while the ginger was mixed with diced fermented black beans. Then, a pinch of salt, sugar, sesame oil, and pepper were added for seasoning. Some soy sauce, a little bit of oyster sauce, and a small amount of dark soy sauce were poured for flavor enhancement. A splash of rice wine was added to remove the fishy smell and add fragrance. After these steps were completed, a teaspoon of cornstarch was added and everything was stirred evenly.
"Oh! Will the fish cooked with such a thin layer of salt have no taste?" Qing er spoke up, captivated by Xiao Nian's focused demeanor while preparing food, seemingly forgetting her earth-shattering revelation.
"Just a little bit is enough."
Xiǎo Niàn remembered that in "Tiao Ding Ji", it was emphasized that for this fried eel with soy sauce, salt must not be added too much, because all seasonings are already salty.
After stirring the ingredients evenly, she placed the sliced white eel into the mixing bowl and stirred again to marinate.
During the marinating process, Xiao Nian paid extra attention to filling each knife cut with fermented soybeans.
Fill the fermented black beans, then add an appropriate amount of peanut oil to enhance the fragrance, and then grab the slippery white eel, swirl it around the bowl twice, and stir evenly.
"Qin'er, go to the cabinet and help me find a concave dish," Xiao Nian said.
"Alright!"
During their time on the boat, Qin'er has become accustomed to assisting Xiaonian with cooking, forming a certain level of synergy.
At the very least, it does not hinder Xiaonian's progress.
Not long after, she found the concave plate that Xiao Nian needed and placed it by Xiao Nian's side.
Then, Xiao Nian lifted the white eel and placed it in the concave plate, circling it three times from the outside to the inside, forming a shape like a coiled dragon. Then, she spread the remaining fermented black beans from the condiment bowl on top of the "dragon".
Next, wait for the steamer to heat up, and then place the dish with the white eels in it into the steamer. Steam on high heat for about 15 minutes.
She strictly follows the three key points for steaming seafood fish as recorded in "The Art of Cooking in a Cauldron": plenty of water, high heat, and full steam. When the time is up, remove the whole dish.
"Qin'er, you must remember one thing, people here don't often eat seafood, their digestive system is not as strong as the people from our coconut island. Once they eat uncooked seafood, they may experience mild diarrhea, or even worse, poisoning."
Since she doesn't know when, Xiaonian has regarded Qin'er as her half apprentice.
"Got it!" Qin'er questioned, "But how do we determine if the seafood is cooked or not? Should we try a bite?"
"Of course not! How can we casually eat the food of the host? Moreover, it would be difficult for you to swallow, as the 'color' in the sensory appeal of appearance, aroma, and taste would be gone," Xiaonian tapped on her pig's head, then used a bamboo skewer to poke the eel's back a few times. "Look, this skewer easily goes into the fish flesh, indicating that it is cooked."
Finally, she sprinkled a circle of green and red chili peppers and scallions on "Panlong" and poured hot oil over it. This completed the preparation of "Panlong Steamed White Eel".
For a moment, the fragrance filled the room, and it even attracted an unexpected acquaintance.
Scrape off the mucus, and Ren Xiaonian began to clean its internal organs, followed by the gills on its head.
Once it is properly processed, rinse off the blood foam with clean water, then scoop it out and press it on the cutting board. Cut it into a thickness of about two to three copper coins, without stopping the knife. After the cutting is done, set it aside for later use, and the next step is to prepare the ingredients for soy sauce.
"Wow! It's incredible!"
Just at this moment, Qin'er came back.
She almost ran into the room, exclaiming in surprise and covering her mouth tightly, not allowing herself to make a sound. From her appearance, it was clear that she had discovered a tremendous secret.
At least, it was the big secret in her opinion.
"Did you see something you shouldn't have seen?" Ren Xiaonian said while pouring out a handful of Yangjiang fermented black beans from a small jar and grinding them into a paste. She turned her head, panting, and whispered mysteriously.
"Could Miss Xiao Nian be the tapeworm in my stomach?" Qin'er opened her mouth and laughed, "I haven't said anything yet, but you already know everything!"
"Besides this white eel in front of me, I don't know anything else."
Xiaonian spread her hands in innocence.
Then, she finely chopped a small amount of ginger, spring onion, and green and red pepper.
The spring onion and peppers were set aside, while the ginger was mixed with diced fermented black beans. Then, a pinch of salt, sugar, sesame oil, and pepper were added for seasoning. Some soy sauce, a little bit of oyster sauce, and a small amount of dark soy sauce were poured for flavor enhancement. A splash of rice wine was added to remove the fishy smell and add fragrance. After these steps were completed, a teaspoon of cornstarch was added and everything was stirred evenly.
"Oh! Will the fish cooked with such a thin layer of salt have no taste?" Qing er spoke up, captivated by Xiao Nian's focused demeanor while preparing food, seemingly forgetting her earth-shattering revelation.
"Just a little bit is enough."
Xiǎo Niàn remembered that in "Tiao Ding Ji", it was emphasized that for this fried eel with soy sauce, salt must not be added too much, because all seasonings are already salty.
After stirring the ingredients evenly, she placed the sliced white eel into the mixing bowl and stirred again to marinate.
During the marinating process, Xiao Nian paid extra attention to filling each knife cut with fermented soybeans.
Fill the fermented black beans, then add an appropriate amount of peanut oil to enhance the fragrance, and then grab the slippery white eel, swirl it around the bowl twice, and stir evenly.
"Qin'er, go to the cabinet and help me find a concave dish," Xiao Nian said.
"Alright!"
During their time on the boat, Qin'er has become accustomed to assisting Xiaonian with cooking, forming a certain level of synergy.
At the very least, it does not hinder Xiaonian's progress.
Not long after, she found the concave plate that Xiao Nian needed and placed it by Xiao Nian's side.
Then, Xiao Nian lifted the white eel and placed it in the concave plate, circling it three times from the outside to the inside, forming a shape like a coiled dragon. Then, she spread the remaining fermented black beans from the condiment bowl on top of the "dragon".
Next, wait for the steamer to heat up, and then place the dish with the white eels in it into the steamer. Steam on high heat for about 15 minutes.
She strictly follows the three key points for steaming seafood fish as recorded in "The Art of Cooking in a Cauldron": plenty of water, high heat, and full steam. When the time is up, remove the whole dish.
"Qin'er, you must remember one thing, people here don't often eat seafood, their digestive system is not as strong as the people from our coconut island. Once they eat uncooked seafood, they may experience mild diarrhea, or even worse, poisoning."
Since she doesn't know when, Xiaonian has regarded Qin'er as her half apprentice.
"Got it!" Qin'er questioned, "But how do we determine if the seafood is cooked or not? Should we try a bite?"
"Of course not! How can we casually eat the food of the host? Moreover, it would be difficult for you to swallow, as the 'color' in the sensory appeal of appearance, aroma, and taste would be gone," Xiaonian tapped on her pig's head, then used a bamboo skewer to poke the eel's back a few times. "Look, this skewer easily goes into the fish flesh, indicating that it is cooked."
Finally, she sprinkled a circle of green and red chili peppers and scallions on "Panlong" and poured hot oil over it. This completed the preparation of "Panlong Steamed White Eel".
For a moment, the fragrance filled the room, and it even attracted an unexpected acquaintance.