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

Jerome salmon has a high yield rate, and there are no small thorns 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 outer center 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, what was left was a whole strip of pink, tender and crystal clear 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 needed was the half near the back.

This half of the meat is lower in fat and will be firmer and can be cut into very thin slices.

After washing the belly of the fish, Li Yi put it on the side plate.

These belly meats are all good things. They are the top ingredients for making sashimi. They can also be stewed in braised sauce or boiled in white. After they are cooked, they will really melt in your mouth.

He rinsed the other half of the back meat and put it on the chopping board.

After washing the knife, Li Yi dried the knife with a clean rag, and then applied a thin layer of lard on the knife.

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

Then, he cut the knife again, and only heard the sound of "sand", and a piece of fish fillet about two millimeters thick was cut off.

Seeing this scene, Li Ruotong 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 a thick slice."

"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 back meat into 2mm thick slices, Li Yi put them into ice water and washed them with onion and ginger water.

This step can remove the fishy smell left 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 scooping out the washed fillets, he placed them in a starch bowl so that both sides of the 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 uniform, forming a fan shape.

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

"This breaks the meaty fibers and makes it more tender."

Li Yi explained: "When Xiang Jiang made pork chops, he would also hit them with a hammer, the same reason."

"Oh, I see."

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

"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 platoons. 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, interjected and said 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!"

What she was talking about was the sliced ​​video on the beep station. "Chinese Restaurant" and Li Yi's related video content have 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 had also heard about this, but he didn't care.

He's just doing 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 picked up the smashed fish fillets with his chopsticks and put 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.

As for the fish fillets taken out of the pot, due to the difference in temperature and thickness, they took on the shape of lamps one after another, and there were some slight curls and pleats on the outer ring, which looked like fresh flower petals.

Seeing this familiar shape, Liu Yifei understood: "Are these fish fillets used to make petals?"

"That's right."

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 have already demonstrated the skill of using minced fish to decorate flowers, and the skill of using broth to condense into soup flowers, and now he has shown the skill of making flower petals with fish fillets.

Looking at these slender 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 the dishes 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.

If you want to make fish fillet petals 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.

After taking the dried yam, he peeled off the meat of the yam 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 tip, he squeezed out a seven-sided yam puree on a plate.

Inserted 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 the inside to the outside, the steps are the same as the steps of making broth peony flowers.

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 fish peony flower 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 remembered how amazed they were when they first saw peony flowers in broth yesterday.

After inserting the fish fillets and peony flowers, 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 sauce.

And the broth he left yesterday is used to prepare abalone juice.

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