Chapter 483 Korean Anchovy Shrimp

Ye Fei can be said to be a veteran of fish delicacies. He has made crispy grass carp, silver carp two-color chopped pepper fish head, and volcanic perch. No matter what kind of fish it is, it can be said that every dish is delicious. It's amazing, even Bazhen Yushi and Chibian Fuxia didn't even let go of the fish bones, which shows how masterful Ye Fei is in cooking fish-based delicacies.

Today, he is going to use this mandarin fish to make a classic dish in Anhui cuisine - golden cured fish!

I saw him put the slaughtered mandarin fish on the cutting board, and the first thing was to get the meat.

Use gauze pads on the fish, and use a narrow and sharp knife to slice the meat from the tail to the head.

Ye Fei also did this step when making volcanic perch, so it can be said that he is familiar with it at this time.

Take off the fish meat on both sides of the mandarin fish body evenly, then clean off the fish skin, and then cut them into pieces of about half a centimeter, and put them in a bowl.

At this time, only the head and bones of a mandarin fish remained, but Ye Fei didn't throw them away because it was still useful.

Seeing that Ye Fei changed a back knife, took the fish head connected to the fish bone, patted the fish head twice with the knife, and put it on another plate.

After finishing these, Ye Fei started to deal with the anchovy shrimp.

Shrimp is an ingredient that Ye Fei has used many times, so it is very fast to process.

Remove the shrimp line, then remove the shrimp head, use a sharp knife to gently slide the middle part of the shrimp, remove the front shrimp skin, and then cut down the white and tender shrimp meat exposed , Keep some of the shrimp meat and the tail of the shrimp together.

The shrimp meat is crystal white and tender, like warm jade.

Take a small plate, put two sections of shrimp meat in the plate, use the head of a small rolling pin made of red rosewood, carefully crush the shrimp meat into shrimp paste for later use.

After these are processed, the next step is to deal with the pork belly.

The pork belly that Ye Fei uses is pork belly from woolen pigs. Ye Fei knows how delicious this kind of pig meat is, and it can be said to be the best among pork.

Take the pork belly, rinse it under the tap first, then take a clean white cotton cloth to blot the water stains on the meat, then put the pork belly on the cutting board, and start cutting with the back kitchen knife.

The pork belly is first cut into fine pieces, and then the meat is minced.

Just like chopping dumpling stuffing, after chopping the pork belly into a soft and sticky puree, put it in a bowl.

Next remove the ginger juice.

Chop the fresh ginger and green onions with a knife as much as possible, wrap them in a piece of gauze, put them in a thick plate, take the rolling pin of red rosewood wood, and use the other end to roll on the gauze bag, there is light yellow Ginger juice comes out.

After the ginger and green onion inside were all crushed, Ye Fei picked up the gauze bag and squeezed it hard with his hand, more ginger juice and green onion juice flowed into the plate.

Take the big bowl with pork belly paste again, put the fish head, fish bones and crushed shrimp meat into the bowl, pour in appropriate amount of ginger juice and green onion juice, appropriate amount of refined salt, two spoons of rice wine, appropriate amount of monosodium glutamate, lightly Stir lightly, and when the fish bones and fish head are coated with the sauce, put the shrimp paste in and mix it into stuffing. Then, in front of everyone, Ye Fei once again showed a kind of sauce that he has never used before. Skills - Shaping!

Shaping is a very important and difficult skill among chef skills.

As a chef, you not only need to be able to carve various ingredients into various shapes you need, but also to be able to knead or shape many kinds of soft ingredients into various exquisite patterns.

Ye Fei has never used the skill of shaping before, that's because those delicacies are not necessary.

But today's delicacy is a bit special, he needs to make a few small things out of meat stuffing.

I saw Ye Fei pick up a ball of minced meat, turn it around in his hand, then knead it, and finally put the thing in his hand on a clean porcelain plate.

It's just that when everyone saw what Ye Fei put on the porcelain plate,

All crazy.

"I'll wipe it, is that okay too?"

"Haha, God Ye didn't learn sculpture before, did he? These little crabs are so cute."

"Uh uh uh, pinching crabs with meat paste? Damn, awesome."

"I'm convinced. Ye Shen's technique is so strong that it's boundless. Do you want to pinch this crab so realistically?"

"I'm so fucking confused, how did Ye Shen get the crab legs?"

"Damn, God Ye has surprises every time he broadcasts live, and there are no exceptions!"

"Yeah, knife skills, shape, carve, this nima is also a shape, do you want to be so strong?"

"I can eat this crab in one bite."

That's right, Ye Fei made four small crabs out of the mixed meat. This is not the point. The point is that these four crabs look like real ones. Whether it's the body or the legs, it can be said that they are no different from the real thing. .

A chef is not an artist, as long as many things can be done almost.

But Ye Fei is different. The four little crabs he squeezed are simply a flashback, and people can't take their eyes away after seeing them.

At this time, everyone not only admired Ye Fei's cooking skills, but also admired his skills in art. If he hadn't been a person who had studied art for quite a while, it would have been impossible to achieve this step.

No matter what everyone thought, Ye Fei pinched the four crabs, placed them on a plate, and then turned around to deal with the fish.

Today's fish meat has no bones, especially mandarin fish, which has fewer bones, which can save a lot of trouble of picking bones.

Take the bowl with the fish pieces over, then add an appropriate amount of refined salt and monosodium glutamate into it, and add a spoonful of rice wine, then smash the red-tailed chicken eggs, separate the egg white from the egg yolk, take an appropriate amount of egg white, and finally Added about six grams of starch, and started to mix it gently with your hands.

He needs to fully coat the fish meat with the paste, which is what is commonly referred to as sizing the ingredients.

After the fish pieces were evenly attached to the starch, Ye Fei put the large bowl aside again, then took a medium bowl again, put the remaining egg whites into the bowl, and then added appropriate amount of starch, Immediately afterwards, it was made into a small half bowl of paste.

This thing has a nice name, called egg paste, also known as Gaoli paste, or snow dressing paste, which is used in many kinds of cuisines. Its main function is to make the appearance of the ingredients look plump, loose and tender, The color is white and flawless. In general configuration, the ratio of egg white to dry starch is two to one, that is to say, two grams of egg white is mixed with one gram of dry starch.

After Ye Fei prepared the egg batter, he also put it aside for later use.

Take the anchovies in their shells, coat them with dry starch, and put them with the fish pieces that have been starched, but not in the same bowl.

After finishing all this, Ye Fei took out a steamer and put it on the stove, and then turned on the fire.

While the steamer was burning, Ye Fei took out a large plate, put the fish head and fish bones in the middle of the plate, with the fish head facing east and the fish tail facing west.

Then he brought over the four small crabs that had been pinched with meat paste just now, and arranged them in four corners, with the heads of the crabs facing outwards and the tails facing inwards.

After these were done, it didn't take long for the steamer to be ready. Ye Fei took off the lid of the steamer, put the fish heads, fish bones and meat crabs in the steamer and started steaming.

The reason why it is steamed first is mainly to allow the crabs and fish heads and bones to be shaped.

After the steaming was done, Ye Fei didn't open the pot and take it out, but turned off the fire and let it suffocate in the steamer.

He took out another frying pan, put the frying pan on the stove, turned on the fire, poured an appropriate amount of rose cooking oil into it, and when it was 30% hot, Ye Fei took the anchovy shrimp with shells over and put them in the The prepared egg batter was rotated for a while, and after the shrimp was coated with a proper egg batter, it was fried in rose cooking oil.

The egg batter on the outside will bubble when it meets the oil. After the shrimp skins are all up, take them out, then heat the oil to 40% hot again, and put the anchovy shrimp in it again for deep frying.

It can be said that the steps to make this golden cured fish are very locked, and some are very troublesome.

But Ye Fei took every step very seriously and carefully.

After the 40% hot oil is used to fry the shrimp, the shrimp is considered finished.

This kind of processed shrimp has a good name, called Koryo Anchovy Shrimp!

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