Chen Nian is not a serious person at all, and he likes to complain and joke when he is with his friends.

And if someone is willing to take the joke, that would be great. Speaking of Chen Nian, although the mother and the baby have been solo for more than 20 years, he has never thought about finding a girlfriend. Moreover, he also has certain expectations for the girlfriend he is looking for in the future.

First of all, it doesn’t matter if you look worse than yourself, but you must be interesting inside. At least you can tell something that the other party can take it.

Secondly, it is best to have your own hobby and be willing to dig deeper. Just like you, you like cooking, so study more advanced skills in cooking, study how to make the dishes better, enrich your knife skills, etc....

Next, we must achieve a certain degree of self-discipline and have a certain degree of planning in doing things.

You can sleep in or do something else, but you can't be confused all day long and have no direction or purpose in doing things.

Finally, just be able to love it cleaner.

As for the other aged people, it depends entirely on their own. The requirements are not very high, because aged people can do these things by themselves, and there are actually not many rigid requirements in this.

So while chatting with An Hongdou, Chen Nian began to become more curious about An Hongdou without realizing it, but he didn't notice this himself.

After the fish was cut soon, it was just lifted up and trembled. Although the fish meat that was already clearly distinguished still had some adhesions between each other, its shape can now be fully seen.

Then put the fish aside and started to prepare marinade, a little water, a few slices of green onion, ginger, a little salt and an appropriate amount of cooking wine.

Then put the cut fish into it. Generally speaking, adding these things must be the main function to remove the fishy smell. After all, the combination of cooking wine, onions, ginger and other cooking wine, onions, and ginger is also very obvious.

After soaking in water, the sauce also soaks out the flavor of the seasoning itself. The sauce also invades the deep texture of the fish meat, constantly moistening, and infusing the original flavor of the sauce into every cell of the fish meat.

In the subtle point that the naked eye cannot see, the muscles on this cut mandarin fish are experiencing a comfortable spasm, and there is no idea what they will face next.

However, this time there is another function for fish, which is to absorb the base flavor. Although the taste cannot be tasted by taste when the finished product is made, this is a process that must be gone through. In terms of base flavor, there is no need to taste the taste of the seasoning with taste, otherwise it is not eating the dish, but conducting molecular-level analysis.

This fish needs to be marinated for about 10 minutes, and between this, Aang puts the fish head and tail just cut into a pot and frys it.

These will form the head and tail of the squirrel mandarin fish in a while.

Although these two are usually just for decoration, it is hard to guarantee that anyone will eat them, so after the aged corn starch is wrapped on it, it is put in a pan and fry it for about 56 minutes until the fish head is completely fried.

However, since the aged age has been controlling the heat and oil temperature, the head and tail of the fish are generally light yellow, with a little white glow.

From the moment, An Hongdou saw that what Chen Nian wanted to make was the squirrel mandarin fish. At this time, when she saw Chen Nian blowing out her head and tail, she couldn't help but sigh at the chef's magic. It was obviously a fish, but the head and tail she made was really a bit similar to that of a squirrel.

"Although this dish is called squirrel mandarin fish, it is actually also called pine nut fish, and pine nuts are actually a product of the north, so if you want to trace the root cause, this dish may be the first to be founded in the north.

However, it is difficult to explain this kind of ancient thing without detailed records. However, in a more widely circulated manner, this dish was made by the chefs of Jiangnan when Qianlong went to Jiangnan when he went to Jiangnan. "Chen Nian said.

An Hongdou nodded thoughtfully: "So is this dish named because it looks like a squirrel?"

Chen Nian shook his head again: "There is part of this reason, and part of it is because when pouring the sauce, when the sauce comes into contact with the fish, it makes a sound like a squirrel screaming, but I think it's a bit difficult."

An Hongdou thought about the squirrel's scream in his mind: "It's quite cute."

Chen Nian couldn't help but look at him sideways, thinking that this girl was different. Some celebrities had previously called for not eating meat and eating more vegetarian food, but An Hongdou was obviously a little out of place with them.

It can be imagined that some people may feel cruel when they hear them say this, but after all, they are cooking and not wasting ingredients. What's so cruel?

Therefore, the more you look at An Hongdou, the more you like it.

Soon after the fish body was marinated, the aged one was taken out, and the moisture on it was sucked clean with a kitchen tissue to ensure that there was no moisture left in the gap. Then, the fish meat was put into the beaten eggs, drizzled the egg liquid, and then put it in corn starch to start wrapping it with powder.

The reason for using corn starch is that using corn starch on this dish is crisper than fried with potato starch and sweet potato flour.

This was also what Chen Nian thought about at noon.

The original surface of the fish body was stained with egg liquid. Although some of it was filtered off when taken out, the wet surface quickly stuck the corn starch evenly on the body.

At this time, it was like wearing a white gauze dress. Although it looked holy and elegant on the outside, you could still see the delicate body inside through the white gauze dress.

Sexy and charming.

After putting on your clothes, you can start dancing.

Put wide oil into the iron pan to ensure that the fish can be completely fried when put into the pan, and then heat the oil.

Holding the ends of the fish head and tail in your hands, the cut diamond-shaped body was put into the pot. After encountering high temperature, the diamond-shaped fish that drooped under the action of gravity was instantly set. The starch wrapped outside acted as the main support function.

He then fryed both ends in the oil pan for a while before letting go of the fish and letting the fish sink completely. Then he took out a second piece of fish and took out a piece of it.

The same steps are ctrl-c plus ctrl-v.

Finally, when the fish was out of the pot, the whole fish body was fried to the same color as the head and tail. It was gently tapped on it and the appearance was crispy. Aged with ruthless iron hands broke it off and threw it into his mouth to taste it. He found that the fried this time was already very good.
Chapter completed!