80s group favorite: Opening a store with the

331-340

Chapter 331 Sweet and Sour Carp, Grow Some Meat

After cleaning the fish again, put clean water in a basin, add a little salt and a little beer, put the fish in, wash it again to let the fish taste a little and remove the fishy smell, and let the fish soak in it for a while.

Then Song Mengying turned around to cut chopped green onions, garlic, and ginger and put them aside.

This time, Song Mengying planned to add some lotus root slices as the base. After cutting the lotus root slices and blanching them, she evenly coated them with starch.

Putting the oil pan on the stove, Song Mengying began to prepare the batter. In order to make it crispy, she added a little beer. After preparing it, she took out the fish marinated in salt water, wiped off the moisture, sprinkled a little dry starch on it, and put it in the batter to start coating it.

Not only should the outside of the fish be coated with batter, but also the inside of the fish cavity. After that, when the oil temperature is about 50%, fry the lotus root slices first until golden brown. Then hold the fish tail and fry the fish in the pan. Shake it twice in the pan to open all the cut edges, then curl up the fish slightly and put it in the pan.

The fish should be in a crescent shape so that it looks more dynamic than a carp jumping over the dragon gate.

When frying, make sure to open the fish's mouth, gills, belly and incision to ensure that every part of the fish is fried and crispy.

After it was shaped, it was put aside and fried slowly over low heat. Song Mengying had already started making the sauce.

This sauce is sweet and sour. First add oil, then pour in chopped green onion, ginger and garlic, and pour in a large pot of vinegar. Boil until the vinegar bubbles up, and the whole kitchen is filled with a sour vinegar aroma.

The aroma of cooking vinegar is enough to make your mouth water.

Then pour in a cup of water, then pour in a bowl of sugar, add a little soy sauce to enhance the color, simmer for a while, turn down the heat and thicken the sauce, and simmer until it turns golden brown.

When serving this sweet and sour carp, the oil, fish and sauce should be hot.

So when making the sauce, the fish is fried slowly in the pan over low heat.

When it came out, Song Mengying placed the fish on the lotus root slices, then scooped some soup and poured it over the fish head. The sweet and sour fish was ready.

Finally, a small cherry was placed in the fish's mouth and lotus seeds were dotted on the fish's body. It was so tempting just by looking at it.

"He Yingcong, take it out." Song Mengying raised her chin and gestured, and He Yingcong came back to his senses.

In his entire life, he had never been ordered around like this. Oh, no, when he was a child, he also used to watch his mother cook soup in the kitchen. After the soup was done, his mother would say to him, "Come on, take your soup and come out to eat."

Such a distant memory. He Yingcong looked at Song Mengying in front of him, smiled at himself, and actually obediently picked up the sweet and sour carp that Song Mengying pointed at, then turned and walked out.

This sweet and sour carp was placed in the middle of the table. Song Mengying took advantage of the oil pan to fry crispy chicken, crispy pork, and pork tenderloin. She used the remaining soup to make sweet and sour pork tenderloin.

Finally, the stewed Dongpo pork elbow was served, as well as a pot of medicinal chicken soup.

This medicinal chicken soup is still needed to supplement Cui Haobai's nutrition. Coming up with design plans for Song Mengying every day is enough to consume his brain cells.