MTL - A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot-Chapter 293 【Peony Fish Fillet】

  Chapter 293 [Peony Fish Fillet]

  The meat yield of Jerro salmon is very high, and there are no small spines in the meat.

  Li Yi used a knife to cut off the remaining edges and inner membrane around the fish, and sliced ​​off the red meat in the center of the outer side that was close to the outer skin.

   These meats have a relatively high blood content, a strong fishy smell, and the taste is not very good.

   Afterwards, all that was left was a whole strip of pink, tender and translucent meat.

   Along the center of the fish body, Li Yi cut the fish into two vertically.

  The half of the belly meat near the abdomen has a higher fat content and a more tender taste.

   But what Li Yi needs is the half near the back.

  The fat content of this half of the meat is relatively low, the meat will be firmer, and it can be cut into very thin slices.

   Rinse the belly of the fish clean, and Li Yi put it on the side plate.

  These belly meats are good things, they are the top ingredients for making sashimi, and they can also be stewed and eaten in braised or boiled methods. After they are cooked, they will really melt in the mouth.

  The other half of the back was washed clean by him and placed on the chopping board.

  After washing the knife, Li Yi wiped the blade dry with a clean rag, and then smeared a thin layer of lard on the blade.

  Afterwards, he straightened the back meat with his hands, cut off a piece at an angle, and cut a flat slope.

  Following that, he cut the knife again, and with a sound of "sand", a piece of fish fillet about two millimeters thick was cut off.

   Li Ruotong on the side saw this scene, couldn't help but gasped, and asked in surprise, "Can it be cut so thin?"

   "It's not that thin."

  Zhao Jinmai said with a smile: "Brother Yi's knife technique can cut tofu into filaments that can pass through a needle. This fish fillet is already considered thick."

   "Oh yes, that's true."

  Li Ruotong nodded. She also watched the episode of Tofu Banquet and was deeply impressed by Wensi Tofu Soup.

   After cutting a whole strip of tenderloin into two millimeter thick slices, Li Yi put them in ice water and washed them with onion and **** water.

  This step can remove the residual fishy smell in the fish fillets and make the meat more firm.

  After cleaning the fish fillets, he took out a bag of starch and sprinkled a layer on the chopping board.

  After taking out the washed fish fillets, he put the fish fillets in the starch bowl, so that both sides of the fish fillets were covered with starch.

   Then, he picked up the rolling pin and tapped the fish fillets lightly, making the fish fillets thinner and more even, forming a fan shape.

   Li Ruotong looked curiously and asked, "Why knock it?"

   "This can break the meat fiber and make it more tender."

  Li Yi explained: "When Xiangjiang makes pork chops, he also hits them with a hammer, the same reason."

"Oh, I see."

  Li Ruotong nodded, and said with a smile: "Wow! You can understand cooking very well! I have seen those courses that teach cooking, but they only teach some recipes, and they don't talk about principles at all."

   "The teaching courses are aimed at the public!"

  Li Yi smiled and said: "I know you are from Xiangjiang, so I will give you the example of pork chops. If you are from Shanghai, I will give you the example of big row. This is called teaching students according to their aptitude."

   "Makes sense."

  Li Ruotong suggested with a smile: "Why don't you just shoot some teaching videos? Many people will definitely watch them."

  Zhao Jinmai heard it from the side, and interjected with a smile: "Now someone has edited the video of Brother Yi's cooking on the Internet and made it into a collection, and the number of views is not low!"

   She was talking about the sliced ​​videos on the beep station. The video content related to "Chinese Restaurant" and Li Yi has become the number one traffic killer in the food area.

  Many UP masters are making program-related sliced ​​videos, and the total playback volume has exceeded 50 million. There are also UP masters who have successfully achieved a monthly income of over 10,000 by relying on Li Yi's wool.

  Li Yi also heard about this, but he didn't care.

  He just does his job well.

   After smashing all the fish fillets, he heated up the oil in a pan and raised the oil temperature to 50% hot.

  Afterwards, he used chopsticks to hold the smashed fish fillets and lowered them into the pot.

  When the fish fillet was put into the pot, a layer of foam appeared immediately, and the color changed at a speed visible to the naked eye.

   After smashing it with a rolling pin, the thickness of the fish fillet has dropped from the original two millimeters to about one millimeter.

   Such a thin fish fillet cooks quickly, so it must be fried one by one to avoid overcooking.

  But it is also because it is cooked quickly and the frying efficiency is very high. After each fish fillet is put down, it only takes a few seconds to take it out of the pot.

  The fish fillets taken out of the pot, due to the difference in temperature and thickness, have shown a lamp shape, and there are some slight curls and pleats on the outer ring, which look like fresh flower petals.

   Seeing this familiar shape, Liu Yifei understood: "Is this fish fillet used to make petals?"

   "Exactly."

  Li Yi nodded while frying the fish fillets.

  Liu Yifei looked at the fried fish fillets and was amazed.

   The few dishes Li Yi cooked this time, he has already demonstrated the skill of using minced fish to decorate flowers, the skill of using broth to condense into soup flowers, and now he has shown the skill of using fish fillets to make flower petals.

  Looking at these thin fish petals, Liu Yifei couldn't help but think of what Zhao Jinmai said before.

   Li Yi really put a lot of thought into cooking this time!

   Soon, Li Yi had fried the whole fish fillet.

  The tray in his hand was already filled with petal-shaped fish fillets, golden in color and attractive in aroma.

  However, the petals made of fish fillets can't be glued together with the broth like the petals in broth of [National Beauty and Heavenly Fragrance].

   If you want to make the petals of fish fillets look like flowers, you need to add a base.

  The main ingredient of the base is yam paste. When steaming the crabs, Li Yi had already put the yam in and steamed it together.

   Taking the dried yam, he peeled off the yam meat and pressed it into yam paste with tools.

   Then stir in the milk, salt and pepper, stir well, and the base is ready.

  Using a piping bag and a piping nozzle, he squeezed out a seven-sided yam puree on a plate.

  Put a few saffron in the center of the yam paste, and then, he inserted the fried peony fish fillets on the yam paste.

  From small to large, from inside to outside, the steps are the same as the steps of making peony flower broth.

   After a while, a peony flower composed of fish petals appeared on the porcelain plate.

  When he made a prototype, Li Ruotong's eyes widened and he watched intently.

   When the peony flower of the fish fillet was fully formed, she finally couldn't help exclaiming: "OMG! It's so beautiful! This is a work of art!"

  Liu Yifei and Zhao Jinmai exchanged glances, smiled without saying a word.

  They all remember how amazing they were when they saw peony flowers in broth for the first time yesterday.

  After inserting the peony flower of the fish fillet, Li Yi restarted the pot and took out the seafood broth that was boiled yesterday.

   Although the peony fish fillet looks good, it has no taste and needs to be seasoned with abalone juice.

  And the broth he left yesterday is the raw material for making abalone juice.

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  (end of this chapter)