Although Bai Tan is the head maid of the "Egret Women's Academy", she is recognized by everyone in terms of appearance, posture and work ability.

But when she was a child, she was just a poor fisherman girl from a river bank.

That past happened many years ago.

Bai Tan's parents are both fishermen, fishing day and night to make a living and are busy making a living, so naturally they don't have much time to take care of their children.

In addition, their family is not wealthy, and the restaurant tables are served every day with some unsold river fish.

River fish like to eat soil, and the smell of mud and fishy on their bodies is particularly strong.

In addition, the way my mother cooks river fish is just to boil it in water at will, sprinkle at most a few slices of ginger, which is hard to say is exquisite.

Living on such food for a long time obviously left a huge psychological shadow on Bai Tan.

It would be great if one day I could eat fish every meal, eat vegetables when I want to eat, and eat meat when I want to eat, that would be great.

I don’t know when it started, but this desire arose in Bai Tan’s heart.

But fortunately, God treated her well in the end, and Bai Tan's desire was soon realized.

Because of his beautiful appearance and diligence since childhood, the young Bai Tan was attracted by Chen Lin, who was still a teacher at the time of "Egret Women's College".

He was then recommended to the maid department for training, and soon stood out among the many preparatory maids.

Now, Bai Tan, who has taken over the position of chief maid at a young age, is not inferior to that of executives of major companies in salary.

With enough money to make the foundation, the captain maid naturally can eat whatever she wants.

But even so, her habit of disgusting fish and not liking fishy smell was preserved.

Even if it was the French fish soup made by the three-star Michelin chef in the academy before, she would never touch even a bite.

Can such a special guest really impress such a steamed fish made by Jiang Yun?

At this time, the bamboo steamer in the kitchen emitted tempting steam, while Jiang Yun stood in front of him and counted the time silently.

What was steaming in the steamer was tonight's main course, a plump "seven-star bass".

The seven-star perch is named after the point on the back that is similar to the Big Dipper.

This fish lives at the intersection of light sea water. It has a fierce personality, delicious taste and tender flesh.

The fresh, fat and tender seven-star bass is steamed, which is even more of the best, but it is particularly difficult to make.

After all, the cooking method of "steaming" will directly reflect the quality of the ingredients, and it also tests the chef's heat control the most.

Fish will become very delicate when used when steaming.

If you are not careful, you will steam the juice dry and the meat will be steamed, and it will taste like chewy wax.

If you don’t steam enough, it is easy to get fishy. If the fresh and fragrant fish sauce cannot be steamed, the fishy smell will be severe.

So for professional chefs, how to judge the maturity of fish when they cannot open the steamer to avoid heat loss has become the most difficult place.

Of course, this is absolutely unlucky.

With his current skills, he can see through the maturity inside without opening the steamer.

Almost... Let's start loading.

After silently reciting in his heart for seven minutes and twenty seconds, Jiang Yun waved open the steamer like lightning and took out the seven-star bass with perfect maturity inside.

After steaming, the cut marks on the fish's body cracked three blades like flowers.

The fish inside is white and delicate, as beautiful as marble, exposed to the air.

But this is not over yet, there are still the final steps.

Jiang Yun picked up a special knife and pulled and swung it on the fish.

A piece of plump and juicy meat in the back and belly was lifted out and flew to a small plate beside it.

At this time, there were only a few white bone spurs left on the fish.

Raw fish bones are actually not too difficult for professional chefs. After all, raw fish meat is tough enough and not easy to break.

However, the steamed cooked fish can retain its complete shape after the bones are finished, which is much more difficult.

Raise the fish and put it on a plate, then place it with mashed potatoes, broccoli and thin slices of celery on the side to form a river bank and vegetation.

Finally, with green scallion oil sauce and white white garlic sauce, a river-like trajectory was drawn on the edge of the fish.

Until then, this "river perch" was completely completed.

When the two plates were brought to Chen Lin and Bai Tan, both ladies were stunned.

Very...so beautiful!

The tender boneless fish meat on the plate exudes a bright luster.

Coupled with the "river bank" composed of vegetables and sauces next to it, it is easy for people to forget that this is actually a plate of food.

Because when I saw this fish swimming vividly on the plate, I felt like I saw a romantic landscape painting.

The water made of sauce is sparkling, clear and clear, and the golden mountains are rolling along the side.

The landscaping is grand and magnificent, but the layout is orderly, revealing a dense and profound elegant beauty.

Beauty is indeed very beautiful, but a plate of food has reached the level of art, both in terms of composition and artistic conception.

But this dish looks beautiful enough, but what about the taste? Can the taste satisfy White Sandalwood, which has a shadow on the fish?

Suddenly, Chen Lin, who was beside him, looked at the head maid who was taken from the river to the city.

First of all, at least judging from the smell after serving, this plate of fish is not fishy at all.

Therefore, Bai Tan also tried to pick up a piece of fish with chopsticks, but was immediately surprised at how amazing the texture of the meat was.

The moment he picked up the fish meat, Bai Tan felt that the crystal-like flesh on the chopsticks was shaking slightly.

The juice is overflowing and very tender, not like meat, it looks like extremely soft and smooth jelly.

Because of his background, Bai Tan has actually eaten a lot of fish and is naturally very familiar with the texture of the fish.

But even so, it was the first time she saw the fish meat that was so oily and juicy, as smooth as jelly.

The seven-star bass of this season are white and fat, because they are properly handled, they will not have any fishy smell, leaving only a strong fresh sweetness.

When you carefully put the fish meat with fish fat and bone marrow into your mouth.

As the white jade-like teeth bite it gently, Bai Tan really felt like she almost swallowed her tongue in an instant.

When the piece of fish in the mouth was chewed gently, the fresh deliciousness accompanied by the sticky gel-like colloid gusseted out like a volcanic eruption.

There is a poem praising the promise: The Yangtze River surrounds the countryside and knows the beauty of fish, and the beautiful bamboos are connected to the mountains and the fragrance of bamboo shoots.

It’s hard to say whether the bamboo shoots are fragrant or not. White sandalwood is now, but she knows that the fish dipped in juice is really delicious.

The tender and smooth fish meat is fat but not greasy, and the greasy oil is melted quickly on the tip of the tongue, turning into countless golden basses wandering in their mouths.

The fish skin is sticky, the fish meat is silky, and the deliciousness seems to carry the spiritual energy of the world that flows through the eternal rivers. It makes people unconsciously feast on their food, as if they are enjoying a beautiful landscape and playing with their taste.

The sweet and fresh feeling almost immediately sank the white sandalwood. After all, this maid was the first time this was the captain who had eaten such a delicious food.

She seemed to see hundreds of fat and fat bass flying out of the plate, swimming and swimming directly into the girl's mouth.

The lively perch swam from his mouth to his tongue, and then quickly spread to his whole body, taking Bai Tan back to the old mountains and rivers, the riverside fishing village, and the wonderful time of traveling barefoot by the river.

Stop...stop...I...I...can't do it anymore...

Unconsciously, the girl unconsciously twisted her slender legs wrapped in white stockings under the table, and her face became more and more flushed.

But even so, she could not stop her hand, the annoying hand that was putting pieces of fish into her cherry lips.

This kind of bad posture during dining is absolutely not allowed in the "Bailu Women's Academy", and it will inevitably be directly dissuaded by the maids next to you.

But at this time, Bai Tan could no longer pay attention to it. Her cold eyes emitted aura like a ferocious beast, as if someone would stop her from eating.

Just as the head maid was shaking and quickly eating the plate of "river perch".

Jiang Yun, who was standing beside him, had a satisfied expression on his face, like a cat lover who successfully fed wild cats.

Jiang Yun was naturally very confident about the dish "River Perch". He expected Bai Tan to like it from the beginning.

The white and fat bass is slowly used to remove all internal organs with bamboo slices, and then scald it with hot water and remove the black film and mucus.

Scrape off the scales carefully and wrap the fish with a towel to beat them with clever force to break the fish's keel so that the bone marrow can flow out quickly when steamed.

When steaming, place the old ginger and tender ginger as thick as hair, and then sprinkle with the compound rice wine prepared by Jiang Yun himself.

Even in the steamed bamboo steamer, Jiang Yun added a bunch of vanilla to remove the fishy smell to ensure that the steam can completely dispel the fishy smell.

In addition, there are hundreds of time to do sauces and other things. If you want to put it in detail, you have to write a recipe.

In short, how could a fish that has been made after so much effort can be fishy and how can it not taste delicious?

After Bai Tan unknowingly finished eating a whole plate of "river perch" with sweat.

Jiang Yun came to her side and asked with a smile: "How is it? It's OK, Bai Tan Maid."

"......It's okay, I can barely pass the test."

At this time, Bai Tan seemed not to dare to look at his gaze, but turned his head to the other side and said in a pretended cold tone.
To be continued...