Chapter 445 Fine Operation (1 Chapter)

Volcanic perch, don't say it's the first time I've come into contact with this kind of fish, Ye Fei, like many people, it's the first time I've heard of it, if it wasn't for this guy with a system in his mind to transmit information, he would rather believe that this is an ornamental fish , rather than a meaty edible fish.

But now that he knows it’s a perch, Ye Fei is not polite anymore, no matter how good-looking it is, it will be eaten, just like a girl or a boy, no matter how beautiful you are Or how handsome you are, you will be someone's wife or husband after all.

Ye Fei is also an old hand at cleaning fish. He has killed a few of the crispy grass carp alone, so he is also familiar with handling the volcanic perch.

Go to the lin to remove the internal organs, then dig out the gills, wait until everything is tidied up, and then wash it under the faucet, put the volcanic perch on a plate first, and then turn around to get other auxiliary materials.

There are not many auxiliary materials for this delicacy, but they are all essential.

The first is the bamboo shoots. Ye Fei just got the bamboo shoots from the storage compartment, and he knew that the bamboo shoots selected by this bamboo shoot system are the bamboo shoots by the Wanlu Lake. Ye Fei has eaten this kind of bamboo shoots. It can be said to be extremely delicious, sweet, fragrant and crispy. , let people take a bite and it will be unforgettable. Now it is paired with this volcanic perch. I don’t know what kind of superb taste will appear in a while.

Then there are dried shiitake mushrooms.

Ye Fei has used shiitake mushrooms as an ingredient many times, but he didn't introduce the details to the audience. Only he knows that the shiitake mushrooms provided by the system are not ordinary shiitake mushrooms, but cultivated from century-old toon trees. In addition to its own fresh fragrance, this kind of mushroom also has a fragrance of Chinese toon.

After these two ingredients are taken out, there are auxiliary materials such as ham, refined salt, ginger slices, green onions, and cooking wine.

There are not many ingredients in this delicacy, and there are only four or five kinds of ingredients sandwiched together. This highlights a characteristic of Cantonese cuisine, fresh and fresh!

Many delicacies in Cantonese cuisine do not use too many dazzling ingredients or fine powder at all, but use a small amount of things to match, so that the food made is the best in its original flavor, which is why many Cantonese cuisine tastes bland because it has less seasoning added to it.

To prepare these things, Ye Fei first soaked the dried shiitake mushrooms in water.

Many people don't understand why shiitake mushrooms should be dried, and dried shiitake mushrooms are much more expensive than fresh shiitake mushrooms, because the ingredients of shiitake mushrooms are different from many ingredients, whether it is dried shiitake mushrooms or fresh shiitake mushrooms, first of all, their nutritional content is not much different The main difference between the two is that fresh shiitake mushrooms contain a kind of ergosterol, which is not found in many ingredients. Ergosterol itself is insoluble in water, so after people eat it, it is not easy to absorb it, and it is dry After shiitake mushrooms are exposed to sunlight, ergosterol will be converted into vitamin D, which is more conducive to human body absorption.

If you want to use dried shiitake mushrooms in dishes or soups, you need to soak the dried shiitake mushrooms first, and there are skills in soaking dried shiitake mushrooms. You need to use appropriate warm water, so as to ensure that the dried shiitake mushrooms can be soaked hair, and at the same time it will not destroy the nutritional content of shiitake mushrooms.

There are usually two ways to soak shiitake mushrooms. The first is to add sugar to soak hair, and the other is to soak hair in hot water.

But whether it is soaking with sugar or hot water, it actually takes a long time to soak.

Ye Fei chose neither of these two methods, but chose a quick method of soaking hair. He first boiled some warm water, the water temperature was about 50 degrees, then took a crystal bottle, and poured warm water into the bottle , and then put the shiitake mushrooms in, and then I saw him add another spoonful of sugar into it, then blocked the mouth of the bottle, and shook it violently for a few times. After he stopped, he looked at the dried mushrooms in the bottle The shiitake mushrooms have absorbed water and swelled up.

This is a method often used by old drivers, and the reason why a spoonful of sugar is added is because there is a nutrient called guanylic acid in the shiitake mushrooms. The existence of this substance is also one of the reasons why the shiitake mushrooms produce aroma ,

Adding white sugar can prevent the loss of this nutrient.

After soaking the shiitake mushrooms, Ye Fei took the fresh bamboo shoots, washed them, cut them into thin slices with a knife, and put them on a plate for later use.

Immediately afterwards, the ham was brought over, and it was also cut into slices, but the ham slices were much thicker than the bamboo shoot slices.

After cutting the ham slices, put them together with the bamboo shoots.

At this time, Ye Fei fished out the shiitake mushrooms, and put the drenched shiitake mushrooms, sliced ​​ham and bamboo shoots on the same plate.

After all this was done, Ye Fei turned around and started to clean up the volcanic perch.

I saw him take the back knife, cut off the head of the volcanic perch first, and then cut the head of the fish with another knife in the middle, and then began to process the body of the fish.

The main process of processing the fish body is to separate the fish meat from the fish bones, and this process is also a process that tests a chef's knife skills, because the fish meat and fish bones themselves grow together, how to remove the fish meat without hurting the fish bones Woolen cloth?

The knife Ye Fei chose was a wide knife with a thin back and a sharp edge. It was the first time he used this knife. Pressing the bend shows how thin the knife is.

Taking the thin broad knife, Ye Fei pressed the headless volcanic perch under his hand, and then started to cut the knife from the direction of the fish's head.

The thin and wide knife first walks along the back of the fish, and then slowly slices towards the tail. During this process, Ye Fei's hand holding the knife can be said to be consistently parallel to the body of the fish. There is no shaking up and down.

When the knife came to the tail of the fish, Ye Fei gently pulled the knife back in his hand, cut the skin at the tail of the fish into sections, then pinched the meat at the tail with his left hand and lifted it up, and the whole half piece The fish appeared in front of everyone.

Ye Fei turned the fish, and everyone was surprised to find that the place Ye Fei cut with the blade was so smooth that it was speechless, without any undulations, let alone the heavy knife.

Put the complete half of the fish on a clean white plate, and then Ye Fei used the same method to slice off the other half of the fish.

Finally, when the two halves of the fish are all placed on the plate, and looking at the cutting board, there is only one flat fish bone left.

Discard the fish bones and use only the flesh.

Ye Fei took a piece of fish meat, and used a knife to cut the fish piece horizontally to make a series of incisions. The incision was very deep, but it didn't cut off the meat, but stopped when it seemed to be broken. .

This is also a process that tests the knife skills, because if the knife in your hand is not well controlled, if you don't pay attention, the fish will be cut in half.

Ye Fei cut out both pieces of fish, then took a large white porcelain plate, first put the split fish head on the edge of the plate, and then carefully spread the two pieces of cut fish on the fish the back of the head.

At this time, Ye Fei began to bring over the soaked shiitake mushrooms, directly cut them into slices, brought over slices of fresh bamboo shoots, and then sliced ​​ham, and carefully put three kinds of sliced ​​ingredients into each knife mark .

After finishing these, Ye Fei prepared a small bowl of seasoning with ingredients such as cooking wine, refined salt and soy sauce, poured it directly on the fish, and sprinkled the chopped ginger and scallions on the fish.

These steps are not many, but Ye Fei does each step very carefully, because he knows that Cantonese cuisine not only needs to be complete in color, fragrance, but also in shape, so it must be done carefully.

After everything is done, put the plate in a steamer and start steaming.

There are many cooking methods of Cantonese cuisine, but the most used methods are steaming, baking, stewing, stewing, etc. These methods have one thing in common, that is, use less oil, which fundamentally guarantees the use of these methods. The delicious food can keep the delicious taste of the ingredients to the maximum extent.

Put the prepared fish in the steamer, turn on the medium heat, and Ye Fei steamed it for about eight or nine minutes, then turn off the heat directly.

The fish is very cooked, steaming for too long will make the fish old and hard, so the time must be mastered.

When the fire was turned off, Ye Fei opened the lid of the pot, and a cloud of white smoke rose up. Ye Fei smelled the refreshing smell of fish, and his saliva almost flowed out, but Still held back.

After getting used to the aroma, he used a pair of chopsticks to pick out the scallions and ginger that had been boiled and tasteless, then put the remaining scallions and ginger on the fish, and poured some hot juice on it. With a chirping sound, a ball of white smoke rose again, but after the white smoke disappeared, Ye Fei found a ball of light appeared.

Seeing this light cluster, Ye Fei's eyeballs almost fell out of his eyes.

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