A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot

After sticking the hibiscus fish flowers, Li Yi sprinkled a handful of golden shrimps on the stamens of each hibiscus rain flower, and then put the crab bucket into a shallow plate.

After making five copies in turn, Li Yi stopped.

In the steamer, the isinglass has been steamed.

After Li Yi took out the gelatin, he let the heat out for a while, and then put the plate with crab buckets in it.

Reset the temperature, control the temperature at 100°C, and select the standard 1 atmosphere for the pressure.

Afterwards, Li Yi set the steaming time to 20 minutes, and then started the steaming.

The cabinet door of the electric steamer is glass, so you can see what's inside.

Zhao Jinmai came forward to take a look curiously, and praised: "The kitchen equipment is so advanced now that you can even set the temperature and pressure."

"This kind has been around for a long time, but it is only for commercial use, and it is not usually used at home."

Li Yi smiled and said: "This kind of steamer is more convenient to control the heat. If you use a steamer to steam at home, use the smallest fire, as long as it can be steamed. This can best preserve the shape of the fish flower."

Wu Lei heard the words and couldn't help but said: "Actually, even if you don't do styling, just eat like this, it should be delicious."

"Of course." Huang Xiaoming said with a smile: "All the ingredients are good, crab roe, and three delicacies from the Yangtze River. No matter how you do it, it won't be unpalatable!"

Seeing that there were still 20 minutes to steam, Liu Yifei pulled Zhao Jinmai away and went back with her to continue picking petals.

There are dozens of flowers left to be picked, and when they finish picking, they can just eat [Furong Crab Bucket].

Seeing this, Huang Xiaoming also patted Wu Lei: "The fish should have gotten used to it, so they can be replaced in the tank."

The fish in the storage room are the hard work. The two of them looked at the [Furong Crab Bucket] in the steamer reluctantly, and with the feeling that they could eat delicious food after finishing the work, they went back to dump the fish full of energy .

Li Yi was not idle either, the seafood broth on the stove had already been boiled.

He came to the counter and took the steamed isinglass.

After nearly an hour of steaming, the isinglass has been filled with water and re-expanded into a thick cylinder full of toughness.

The oozing water in the plate has become viscous, which is the gelatin steamed from the isinglass.

Taking the knife, Li Yi shaved off the dry piece of grease left on the outside of the isinglass, which was the main source of the fishy smell.

Then, he cleaned the isinglass carefully. After cleaning all the impurities, he cut it into sections and put it aside for later use.

The seafood broth in the soup bucket has been boiled for two hours, and the umami taste is extremely strong.

Li Yi turned off the fire and filtered out the broth through a strainer.

Putting the leftovers of the ingredients on the plate aside, he poured the broth back into the soup bucket and let it stand aside.

Afterwards, he took a piece of lean tenderloin, used a meat grinder to grind it into minced meat, and chopped it quickly with the back of a knife until it became a puree.

At this time, a layer of oil has condensed on the top of the broth in the soup bucket.

Finding a bowl, he used a spoon to scoop out the top layer of oily flowers.

This layer of oil is the essence of the essence in the seafood broth. It is the oil boiled from shrimp brains, crab roe and other parts. It has an extremely strong umami taste. It is used for cooking and noodles.

After clearing the oily broth, Li Yi put the soup bucket back on the stove.

After putting the minced meat into the broth, he turned on the stove and simmered on the lowest fire.

Just like the broth he hung before, the seafood broth he needs this time also needs to be washed clean.

As the temperature gradually rises, the impurities in the soup are absorbed by the meat paste, and the broth becomes clearer.

After Li Yi took out the lumpy meat paste, the seafood broth had become as clear as clear water.

But this is only the first step. If you want to make the broth look like peony petals, you need to add isinglass and boil it for at least four hours.

Therefore, Li Yi added the processed fish gelatin into the broth, and started to simmer slowly over low heat.

Wait until it is thick enough, and it will be in the afternoon.

Ding Ding!

The electric steamer rang to remind him that the steaming time he had set had arrived.

Hearing the sound, Zhao Jinmai, who was helping Liu Yifei arrange the petals, rushed over.

In the storage room, Wu Lei's voice also came over: "Are you ready? Are you ready?"

The next moment, he and Huang Xiaoming ran out one after the other.

Seeing Li Yi wearing insulated gloves and bringing out the [Furong Crab Bucket] from the steamer, not only the few people on the scene gasped in amazement, but even the live broadcast room was filled with admiration!

"Wow! Isn't this so pretty?"

"Bull beep! The shape is really not collapsed!"

"It's amazing! This is called cooking!"

"Look at this shape! How does that kind of garbage with ketchup line it compare?"

"Is this considered a work of art?"

"I don't even want to eat it, it's amazing!"

The audience's admiration was not unreasonable. Liu Yifei, who had just placed the petals and came to the front, was also amazed by the exquisite [Hibiscus Crab Fight] on the plate.

Five delicate and charming flowers bloom quietly on the plate. The petals made of minced fish are extremely thin, white in color and crystal clear.

The stamens camouflaged by shrimp roe are delicate and charming, golden and pink.

The crab buckets below are golden in color, as if they are exquisite flower pots buried in the same golden soup.

In the steaming heat, they looked as if they really were hibiscus flowers in full bloom.

"Smells good!"

Zhao Jinmai greedily inhaled the aroma rising from the plate.

This aroma is wafting from the soup under the crab bucket, mixed with the taste of crab powder and fresh fish, it is tempting to salivate.

Liu Yifei asked curiously: "Why is there soup in it?"

She clearly remembered that when Li Yi put it into the steamer just now, there wasn't even a drop of water in the plate.

Li Yi explained: "This is the crab oil overflowing from the crab roe filled in the crab bucket during the steaming process.

After steaming the crab oil, the dish will not taste so greasy. "

Wu Lei couldn't wait any longer, so he interjected and asked, "Brother Yi? Can we eat now?"

Seeing that he was in a hurry, Li Yi smiled and nodded, "You can eat it, be careful not to burn it."

Wu Lei waited for his words, and when he heard the words, he took the chopsticks and put them on the plate.

But the crab bucket full of crab powder was a bit heavy and irregular in shape, so it was not easy to hold, and he was afraid that the fish flowers on it would be damaged.

So in a hurry, he directly chose to get started.

Holding the protruding carapaces on both sides of the crab bucket, he picked up the crab bucket.

The back of the crab bucket was stained with crab oil from the bottom of the plate. He was afraid of dripping, so he stuck out his tongue and licked the crab oil off the crab bucket.

Seeing his disregard for his image, Huang Xiaoming couldn't help laughing and teasing: "Slow down, let the audience see, I thought you haven't eaten for a few days!"

"Didn't I not have a good meal for a few days? When I was on the set, I was looking forward to today."

Wu Lei held the crab bucket, smacked the taste of crab oil in his mouth, and shook his head triumphantly: "This is heaven!"

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