MTL - A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot-Chapter 282 High version bald butter

  Chapter 282 High-end version of bald butter

  After hearing Li Yi's words, there was a barrage of ridicule in the live broadcast room.

   "Don't, don't, Brother Yi thinks highly of me. I don't even know how to make instant noodles. How can I make minced fish? What a joke!"

   "Making minced fish? It is impossible to make minced fish in this life. At most, I add two fish **** when I go out to eat noodles, so that I can maintain my life."

  “@老妈”

   "How about Brother Yi, you can do it directly, and use the link on the little yellow car? I will definitely buy it!"

   In front of the camera, Zhao Jinmai was also laughing and joking: "Brother Yi, don't you have too much confidence in us? Just the step of smashing the fish into mud is enough to stump 99% of people."

  But Huang Xiaoming on the side interjected: "I think it's okay, I can't make it with fish with many spines, it can be done with ordinary fish!"

  When Li Yi explained how to make minced fish, he listened carefully and recorded the voice with his mobile phone.

   After interjecting something, he signaled to Li Yi: "Brother Yi, go ahead and add lard to the mashed fish?"

   "Exactly."

  Li Yi didn't stop in his hands, while making flowers, he explained: "The purpose of adding oil is to increase the delicate, smooth and tender taste of the fish paste, as well as the whitening effect.

   But if too much oil is added, honeycomb-shaped holes will appear inside the minced fish, making the taste rough.

   Similarly, starch can be added, but not too much. Starch is a kind of binder and thickener. Adding it to minced fish can enhance the water absorption of minced fish.

  Adding starch can allow more water to be injected into the minced fish, and can also enhance the plasticity, which is conducive to shaping.

   But if too much is added, the minced fish will harden and the color will become dark, which will affect the quality of the finished product. "

  Listening to Li Yi's explanation, Huang Xiaoming memorized it carefully and nodded repeatedly: "Understood, I have to show my cousin this paragraph.

  His daughter especially likes to eat crab sticks and fish **** in hot pot, but eating too much is unhealthy.

  When I go back, I will ask him to learn how to make minced fish, make minced fish by himself, boil the fish and eat fish balls, which is healthier. "

  Li Yi laughed and said, "If you make it yourself, there's no need to go to such trouble, you can buy some conger eel or Spanish mackerel, if you can't do it, you can use grass carp.

  As long as you master the five elements I mentioned, the taste of minced fish will definitely not be bad. "

   While speaking, he had already made more than a dozen hibiscus fish flowers and put them in warm water.

  Liu Yifei has been looking at the fish flower in the warm water. She wants to know whether the fish flower will melt after entering the water.

  However, after looking at it for a long time, the fish flower that was put into the warm water not only did not melt, but became more and more moist, looking very beautiful.

   Noticing her curiosity, Li Yi put in another hibiscus fish flower, and then took out the fish flower made by Liu Yifei that was put in first.

  The fish flower remained the same as when it was just put in, without any change.

  Under Liu Yifei's amazed gaze, Li Yi pinched the two ends of the tin foil box and gently pressed it, and the fish flower fell off and landed on Li Yi's palm.

  Pinching the fish flower with two fingers, Li Yi handed it to Liu Yifei.

  Liu Yifei received it in a daze, and the tiny bullets from the tentacles made her very puzzled: "Why did it harden? Can I pick it up?"

  When I was just pasting the flowers, this fish paste flower was still like cream, and it would stick to it even if I touched it with my hands.

  But after soaking in warm water for a while, it actually became a lot more flexible, as if it was cooked, and it can feel obvious to the touch with your hands.

   "Because it is finalized!"

  Li Yi smiled and said: "The finished minced fish is gelatinous, it won't dissolve in water, but if you want it to keep its shape, you need to set it with warm water first.

  The protein in fish meat will start to denature above 40°C. The warm water I mixed is 40°C.

  It can form a film of coagulated protein on the surface of fish paste flower, so that its shape can be fixed.

   In this way, when it is steamed in the steam box, its shape will not be loose. "

  Zhao Jinmai heard the words from the side, and asked in surprise: "You mean, after steaming, this flower will still keep its current shape?"

   "Exactly."

  Li Yi nodded.

"impossible?"

  Zhao Jinmai was a little unconvinced: "My grandma's steamed flower rolls will collapse after they come out of the pot. Such a thin flower is still made of minced fish. If it is steamed in a pot, can it still maintain its current shape?"

   "You'll find out later."

  Li Yi smiled, didn't explain any more, just put the last minced fish flower into the warm water.

   The "hibiscus flower" is enough, and while the minced fish is solidified, he will stir-fry the crab powder.

   The frying of crab powder is very simple and not difficult.

  Li Yi first added some lard oil to the pot, heated up the oil, added the onion and garlic and stir-fried the aroma, then poured the peeled crab roe into it.

   Gently stir-fry over low heat to disperse the crab roe. After frying out the crab oil, he pours in all the removed crab meat and continues to stir-fry.

  Wait until the crab meat is also fried until fragrant and dry, and the surface shows a slightly burnt color, then add some salt and pepper to taste, and it is the common bald butter on the market.

   But what Li Yi wants to do is the high-end version.

  After seeing that the crab meat was slightly charred, he opened the lid of the soup bucket of seafood broth.

   At this time, the seafood broth has been boiled for more than an hour, and it is very fresh.

  He scooped out a spoonful of broth and poured it into the pot.

   Zila!

  When the broth was put into the pot, the whole pot of bald butter boiled immediately.

  Push the bottom of the pot to allow the water in the broth to evaporate quickly to avoid sticking to the pot.

   It didn't take long for the water in the broth to be boiled dry, and the umami taste of the broth seemed to be sealed in crab powder oil, which became more intense.

  Following, Li Yi brewed the peach blossoms that he made yesterday, and poured 50ml into the pot.

  Alcohol is the best flavor enhancer. With the volatilization of alcohol, the aroma of crab powder oil in the pot has reached its peak.

   After the smell of alcohol dissipated, Li Yi added some salt and pepper to the pot.

   After continuing to stir fry a few times, he turned off the fire.

  In the pot, the high-end version of bald butter is ready.

  The rich aroma made everyone present swallow their saliva.

  But Li Yi didn't give everyone a chance to taste it.

  After filling out the crab powder, he took Liu Yifei to collect it, cleaned the crab bucket, and filled the crab bucket with crab powder.

   After filling the crab bucket full of crab powder, he took the piping bag and sealed the crab bucket with minced fish.

  Following, he took the shaped "hibiscus flower" in Liu Yifei's hand, put it on the crab bucket, and stuck it together with the minced fish below.

  Seeing the hibiscus fish flowers blooming on the crab bucket, everyone present couldn't help admiring.

   "It's so beautiful!"

  Zhao Jinmai stared at it intently, and was completely amazed by the shape of this [Hibiscus Crab Fight].

  But Wu Lei's focus is on the ingredients.

  He looked at the minced fish flower, couldn't help but licked his lips, and exclaimed: "It's full of crab fighting crab powder, and the minced fish flower made of seven kinds of fish and shrimp meat is on it. If you take this bite, won't it be fragrant?"

   5

  (end of this chapter)