[BL] The Film King Cooks Live Everyday [Interstellar]

Chapter 121: One Dish, Four Cooking

Chapter 121: One Dish, Four Cooking

　
The program team was very moved by the mooncakes sent by Ruan Tang, so they were given a half-day vacation, and a new task was assigned the next afternoon - using the same ingredient as the main material, making Four completely different dishes are prepared, and the ingredients selected by each group of partners cannot be repeated. After completion, the program group will give each group a tarp.

　
According to the weather forecast, there will be heavy rain tomorrow. If there is no tarpaulin, the wooden house they live in may become a water curtain hole.

　
For Ruan Tang and Shi Mingxu, the five chefs, this kind of task can be said to be a no-brainer, but since they need to prepare their own ingredients, it is also a bit challenging.

　
In fact, Ruan Tang and He Yunchen had already obtained a tarp before, but there was nothing wrong with having an extra tarp. They were always prepared, so they readily accepted this task.

　
The best ingredients are of course pork, but the wild boars in Seablue Star are not easy to catch, and they don’t know where they are hidden. Ruan Tang thought it was troublesome to catch them, so he directly chose fish.

　
One fried steak, one sweet and sour, one braised, and one spicy, just four different flavors.

　
As for the fishing job, of course it fell on He Yunchen, and he strode towards the creek.

　
Different from Ruan Tang's method of catching fish with the bait, He Yunchen pays attention to quickness, precision and ruthlessness in catching fish. I saw him holding the basin in one hand, and casually catching fish in the water with the other hand. He sent it in his hand.

　
Since catching fish, you will inevitably get wet. The clothes are tightly attached to his body, which exposes his standard inverted triangle figure, and even his eight-pack abdominal muscles are faintly visible, which makes the hearts of the girls watching the live broadcast explode. The barrage was once so dense that nothing could be seen.

　
After handing over the plastic basin containing the fish to Ruan Tang, He Yunchen went back to the wooden house to change his clothes, blocking the scorching eyes from the door.

　
The audience could only retract their scorching gaze regretfully, and focused on Ruan Tang, after all, this one is also a figure of male god level.

　
First of all, what Ruan Tang has to do is to fry the grilled fish. As the name suggests, the fish is to remove the bones and fry it with a slow fire without destroying its integrity. This not only ensures the freshness of the fish, but also ensures that it does not deform. In fact, It is a more difficult Kung Fu dish.

　
The fish caught from the stream are not small in size, and there are no natural enemies and pollution in the stream. The gravy of these fish is very fat and thick, and there is no fishy smell, so he doesn't need to spend too much effort to remove the fishy smell.

　
Ruan Tang scraped off the scales of the fish, opened it to remove the internal organs, opened the belly of the fish, and slowly wiped off the black film inside with his fingertips. The reason why you wipe it off slowly with your fingertips instead of scraping it with a knife is that you are afraid of destroying the smooth shape of the fish.

　
The head and tail are then chopped off with a knife, and the fish is divided into three parts, which are processed sequentially. Split the fish body in half from the spine, carefully remove the fish bones, and then put the fish belly together and cut into pieces. The texture of the fish meat can be clearly seen from the cut surface, so that the fried fish It will look great. The cut fish head is spread out and flattened, and three cuts are made upward from the gills to divide the fish head into four pieces, but the mouth is connected. The same is true for the fish tail, cut into three pieces with two knives, but connected at the end.

　
Fry the fish block, fish head, and fish tail one by one, and only fry the side with the skin in order to shape the fish. When the fish skin is fried until golden, it becomes resilient and less prone to cracking, which makes subsequent processing much easier.

　
Spread the fried fish evenly on a plate, then put some mushroom slices, scallions and ginger slices, heat a pot of water, then put the plate on his homemade wooden rack and start steaming over low heat. Set up another pot, use the removed fish bones to cook soup, add soy sauce, cooking wine and a little vinegar to taste, wait until the fish is steamed, pour the boiled maroon fish soup into the plate, and then use high heat to collect the juice and taste.

　
When the fried grilled fish is out of the pan, it will be in a beautiful and complete state. The fish is firm and tender, extremely delicious, and there is no bone. Those who are afraid of eating fish because they don’t spit out fish bones can also enjoy it without any scruples. Good food.

　
[There is a fake cat at home: Oh my god, what kind of angelfish is this, why is it so delicious?]

　
[Chenyuan Chenyuan: Yes, there is no seasoning, how can it be so fresh?]

　
[Mu Wange: It's so delicious! My Tangtang cooking skills are simply superb, the male god proposes to marry me!]

　
Next, what Ruan Tang will cook is sweet and sour fish, also known as West Lake vinegar fish. Although it is both a sweet and sour dish, the recipe is completely different from squirrel mandarin fish.

　
After removing the dirt inside the fish belly, Ruan Tang cut off the head of the fish, and cut a beautiful knife on the body of the fish. This is not only for the sake of beauty, but also for the convenience of taste later.

　
Coat the fish head and body with cornstarch, deep-fry in an oil pan until it is half-cooked, take it out of the pan, take it out and put it on a plate. Then use boiling hot oil to add water, vinegar, sugar and water starch to make a gravy, pour it evenly on the fish, and coat it with a smooth and shiny sweet and sour sauce.

　
The scalding hot oil thoroughly cooked the half-cooked fish while ensuring its fresh and tender meat quality. The knife cut open on the fish before also made the sweet and sour sauce fully tasty. The final sweet and sour fish was bright red in color and so delicious that people couldn't stop eating it with chopsticks. It was also loved by the audience.

　
[Ye Liuzhang: So tender, so hot, so delicious!]

　
[Following you for no reason: delicious, delicious, everything I eat is delicious!]

　
[Genuine Devil: I just like this sweet and sour taste!]

　
The third dish is braised fish. This method is relatively common, but Ruan Tang has a very precise control over the heat, and cleverly uses the method of changing the fire to make the fish taste better. Changing the fire means two big fires Burn, simmer on low heat three times, switch back and forth. The fish made in this way not only has no damage to the skin, but also has a smooth and soft texture, which is as delicate as tofu. Seasoned with rich and delicious sauce, it can be said to be very delicious.

　
[Lianzhao: Wow, I feel like I can finish three bowls of white rice with this fish!]

　
[Demon Star Gemini: Yes, it's really tender. It's obviously a very common braised fish, but it's the best I've ever eaten!]

　
The fourth dish is the spicy boiled fish fillet. Ruan Tang made this dish during the live broadcast. Although the audience has eaten it a few times, they are still never tired of eating it.

　
The task was completed, and they successfully obtained the tarpaulin sent by the program group. Boiled fish fillets are quick and easy to make, so Ruan Tang exchanged a pot of boiled fish fillets with the program crew for a small bag of rice, and cooked a pot of white rice.

　
After coming to Seablue Star for so long, he has never had a meal, and he really misses it very much. Today's dishes are all very light dishes, and they must be eaten with white rice in order to have a good meal.

　
I don't know if it's his illusion, but he always thinks that the white rice cooked with firewood is soft and glutinous, and has a faint fragrance, which is more delicious than rice cooked in a rice cooker.

　
Together with Ruan Tang and He Yunchen, the two of them enjoyed a delicious meal and were very satisfied.

　
Compared with a large group of people huddling together to eat, it seems to be very good to live in a quiet world for two occasionally.