I'm the Culinary God-Chapter 532 - 263: Fish Intestine Omelette! Son-in-law Is Skilled at Cooking Fish? Then Have a Full Fish Feast! [Seeking Monthly Ticket]_2
After finishing up, Lin Xu packed the fish slices that Dai Jianli requested, and also included a box of Fish Jerky, delighting this "honest man" who exclaimed he’d have to treat Lin Xu to a feast of river fish.
Next, Lin Xu continued to grill fish and make Fish Jerky.
After seeing off his relatives and friends, Shen Guofu sat in the business van driven by Zou Cheng, heading home with Lin Hongqi and Tan Yajun to play billiards. Han Shuzhen also took Chen Meijuan for a high-end SPA experience in Beijing.
The celebration was over, and everyone went back to their usual business.
But online was a different story.
Under the topic of Lin Ji’s Food, the netizens who attended the celebration began to make their move.
Big Pighead on Willow Branches: [Picture][Picture][Picture][Picture] The roasted suckling pig I had today at Lin Ji, dipped in white sugar, was simply the best!
The Naughty Thoughts of a Kitten: [Picture] Actually, pairing it with Caviar is also very tasty, thanks to Mr. Lin’s hospitality.
200 Pounds of Cuteness: [Picture][Picture] I liked Mr. Lin’s Sweet and Sour Pork even more, tastier than what I have at home.
Girl, You Dropped Your Boyfriend: [Picture][Picture] I’d like to nominate Mr. Lin’s White Jade Lotus Root Strips for praise; getting to eat this dish really made the trip worthwhile.
Sorry, I’m a Cop: [Picture][Picture][Picture] Doesn’t Lin Ji’s roasted whole lamb deserve a name? It’s so delicious, it still leaves me craving more.
Spring Breeze Cannot Blow You: You *****, if you’re gonna chat, can you please stop posting pictures? What good does making me drool do for you?
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In the evening, Lin Xu began preparing dinner.
After preparing several refreshing dishes, Lin Xu brought over the fish intestines that were removed while making Fish Jerky.
The innards had already had the gallbladders removed by the kitchen helpers, and the fish intestines were cleaned inside out. Now they were ready to be cooked.
He had originally planned to make Stewed Fish Entrails.
But as he took them out of the bowl and onto the cutting board, he realized he had slightly too much. If he just made Stewed Fish Entrails, it might go to waste if it wasn’t all eaten.
He thought for a moment, then picked out a set of fish intestines from the mix and a few chunks of fish fat resembling tofu, preparing to make a pan-fried fish intestines and Egg dish to try.
He got this inspiration from the Silverfish and Egg dish.
Fish intestines are tender and smooth, so frying them with eggs should yield an unexpectedly good effect.
As for the fish fat, it was meant to enhance the flavor of the pan-fried fish intestines and eggs, making the dish even more delectable.
To prevent any mistakes while cooking, he specifically asked Zhu Yong, "What’s the process for making pan-fried fish intestines and eggs?"
This was a delicacy Zhu Yong had known how to make since he was young. He replied without turning his head, "Fry the fish intestines first to get rid of any peculiar smell and fishiness, then either mix the intestines into the beaten eggs or pour the eggs directly into the pan, as long as you can form a pancake. There’s nothing specific beyond that."
Hmph, just as he had speculated.
Silverfish are soft and tender and can be directly mixed with the eggs.
However, fish intestines have a stronger smell, so frying them briefly is effective in removing the smell and also results in a better texture that’s more fragrant and smooth.
Once he confirmed the method, he cracked seven or eight eggs and added some scallions and salt into the egg mixture for seasoning.
Dishes like this pan-fried egg don’t require much effort in seasoning. A simple addition of salt is sufficient.
As for the fish intestines, he’d sprinkle some pepper powder while frying them to get rid of the fishiness. That would be enough.
After everything was prepared, Lin Xu set up the wok and began cooking.
He didn’t add any oil to the wok but poured the diced fish fat into it. Soon after heating, smoke started to rise from the wok.
At first, it was steam accompanied by a fishy smell. In a short while, the steam disappeared, and the bottom of the wok was lined with bubbling fat as the fish oil started to render.
When the fat chunks shrank, Lin Xu poured the sectioned fish intestines into the wok, frying them with the rendered fish oil.
Using fish oil to fry the intestines maximizes the umami flavor and also improves their texture.
Soon after hitting the wok, the intestines began to shrink and morph, turning from soft, noodle-like shapes into a more structured and distinctive form.
Lin Xu pinched some pepper powder and sprinkled it into the wok, using the spatula to spread the intestines and fat chunks flat. Once flattened, he poured half of the egg mixture from the bowl into it.
The egg mixture couldn’t be poured in all at once, or else the appearance of the pan-fried egg wouldn’t be appealing.
After the egg mixture was in the wok, he didn’t stir immediately, allowing it to envelop the intestines and begin to set. Once the egg mixture had mostly solidified, he flipped the forming pancake and spread it out again.
Then he poured the remaining egg mixture into the wok.
This way, the partially cooked egg combined with the fresh egg mixture to form a slightly thick, round pancake. It not only looked appealing but also allowed the pancake to absorb as much of the fish oil as possible, giving it a richer texture.
And the fish intestines wrapped in the egg wouldn’t overcook. Instead, they became even more tender because of the egg’s insulation.
Once this new layer of egg mixture had set, Lin Xu shook the wok to loosen the pancake, then skillfully flipped it over with his spatula to continue frying the other side.
He also pressed down on the surface of the pancake with the spatula to force out any uncooked egg mixture and extra fat, preventing a greasy taste.
After both sides were fried well, Lin Xu carried the wok over to the plate.
Tilting the wok and gently shaking it, he allowed the pancake to slide smoothly onto the plate.
After finishing the omelet, he added cooking oil to the wok and poured in the Grass Carp bones—marinated with Scallion and Ginger, Cooking Wine, and other seasonings—for low-temperature immersion frying. This method involves frying in oil heated to less than half its usual frying temperature. This allows the heat of the oil to penetrate deep into the fish bones while keeping the flesh attached to them tender and juicy.
