Chapter 242 Three dishes, all

Author: Round head and round belly

Chapter 242 Three dishes, all

Hearing the vice president's exclamation, the other judges also reacted and couldn't help but look at the pufferfish skin in the basin in surprise.

After iced for a while, Li Yi took out the pufferfish skin and tore off the outer black film and burrs with his hands, leaving only the inner tender skin.

Then, he took the tender skin to the clean chopping board beside him and cut the tender skin into thin strips with a kitchen knife.

Seeing Li Yi's actions, the vice president and several judges looked solemn.

The skin of the leopard-print oriental trolls is also toxic.

Although the dosage is relatively weak, it is not completely harmless after all.

To remove its toxicity, it needs to be cleaned very well.

However, even if it is cleaned, few puffer fish masters dare to make it with cold sauce.

Because the pufferfish poison cannot be removed with boiling water, this is an experience that every pufferfish master knows.

If there is still tuffer toxin left in the pufferfish skin, it will be quite dangerous.

Even they themselves dare not use such radical techniques to make leopard-print oriental snails. Is this kid so bold?

"What? Cold salad?"

Zhao Jinmai also heard the exclamation of the vice president and others, and couldn't help but exclaim in a low voice.

She was also shocked by the word "cold salmon".

If you use pufferfish skin as a cold dish, isn’t Brother Yi afraid of death?

Li Yi ignored their suspicion. After cutting the tender pufferfish skin into thin strips, he adjusted a bowl of edible alkali solution and soaked the tender skin.

Then, he turned around and took the shaved puffer meat under the faucet and started cleaning it carefully.

Seeing that he placed the washed puffer meat on kitchen paper and dipped it in dry water, the vice president and several judges immediately raised their hearts again.

This kid, wouldn’t he use puffer fish to make fish?

As chefs who have been working hard in the industry for decades, their judgments are still very accurate.

After sucking the moisture from the puffer fish meat dry, Li Yi took the washed knife, gently pressed the puffer fish meat with his fingers, and cut it diagonally.

The raw fish meat has a crisp and tender texture, and the texture is very good when you cut it.

Feeling the crispness of the fish meat transmitted after the blade broke through, Li Yi began to secrete saliva under his tongue.

Although humans have been in control of fire for tens of thousands of years, raw food still exists in society today.

Not to mention the various sashimis in Neon Country, even in China, there is a very rich culture of eating raw food.

In ancient times, there was even a special word that represented raw food, which was "cai".

Among the popular idioms, stew and roast represent two types of foods that everyone loves to eat. The raw pork stew represents even the first roast stew representing cooked food.

However, sashimi has always represented fish sashimi, that is, fish sashimi.

Later, the word "黑" was derived, specifically representing sashimi.

As early as the Zhou Dynasty, there were famous dishes such as "Turtle and Carp", namely roasted turtles and sashimi.

During the Tang Dynasty, the domestic culture of eating fish sashimi reached its peak.

Bai Juyi once wrote "Broken Dongting oranges with fruits, cut into Tianchi scales", and mentioned the fish sashimi at that time.

At that time, the Neon Kingdom learned how to eat fish sashimi from the Tang Dynasty, and brought it back to the island country, gradually becoming the sashimi culture today.

To this day, raw food culture is still not rare in the country.

Raw pickled Chaoshan, raw fish in Shunde, drunk shrimp in Jiangnan, Ningbo red paste choking crab, Dali raw skin, cold pig blood in Guidong, and raw fish from Hezhe people in Heizhou Province are all representative dishes of raw food.

These areas with developed raw food culture are also areas with high incidence of dietary parasites in China.

However, one thing that has to be noticed is that even though there are many distinct examples that prove the harm of parasites, many people are still addicted to raw food and cannot extricate themselves.

This also proves that raw food does have a certain charm, making diners linger and unable to forget.

In the dream space, Li Yi also tasted the fish from all over the place through Shuanglin. He was pickled and drunk and choked with river fresh.

After overcoming the psychological disorder of physical discomfort, various raw foods did leave a deep impression on him.

It turns out that as long as it is handled properly, raw food will taste unique.

However, the dream space is the dream space after all.

After returning to reality, Li Yi was still vigilant about raw food.

But it is acceptable to keep the ingredients fresh and provide a crisper texture.

As he kept cutting the puffer fish meat, he had cut it into thin slices, placed neatly in the porcelain plate beside it, gathering into a flower composed of fish meat.

Then he found a bunch of seasonings and made a bowl of dipping sauce.

At this time, the puffer fish skin that had just soaked has also been soaked.

He took it out and washed it again. Li Yi put the fish skin shredded on a plate, cut some scallions and ginger shreds, and covered them on the fish skin shredded.

Added salt, sugar, balsamic vinegar, soy sauce, sesame oil, coriander, chopped green onion in turn. Li Yi brought it to the table, put it down, and casually introduced: "Cool pufferfish skin."

Hearing his introduction, although the vice president and judges expected it, they still felt a trembling in their hearts.

This kid is really not afraid of death!

Putting down the cold pufferfish skin, Li Yi didn’t have time to say more, so he turned around and continued to prepare the other two dishes.

After taking the dry liver under the water pipe, Li Yi started to rinse it carefully.

He washed the liver gland ducts with water and cleaned every corner of the liver.

Looking at his quick and careful movements, the nervous expressions of the vice president and several judges eased slightly.

I have to say that Li Yi’s technique of handling puffer fish is indeed very professional, and it can even be called a textbook.

Even if they come to demonstrate in person, Li Yi may not have done well or comprehensively.

During the process of dealing with the puffer fish, he did not sprinkle any water droplets and fell on other places on the desk.

The blood from the blowfish was also controlled by him on the chopping board, and no drop was leaked.

This is the risk prevention and control awareness, careful insight, and overall control ability that a professional puffer fish must have.

This shows that all the steps are under Li Yi's control and there is no possibility of any mistakes.

After cleaning the puffer fish liver, it was already twenty minutes later.

The puffer fish liver has been washed white and has no blood.

Li Yi put it in a separate small plate, then found a blowtorch, ignited the flames, and sprayed it at it.

The hot flames licked it, causing its skin to dry quickly, and then burnt yellow, and a slight layer of oil to seep out from below.

Then Li Yi took a bottle of high-alcohol liquor and filled a cup of wine.

After putting the puffer fish liver into the wine cup, Li Yi used the blowtorch to ignite the high-level white wine in the wine cup.

A faint blue flame burned, emitting bursts of wine.

Then, Li Yi poured a layer of high-alcohol liquor on the plate of the puffer fish fillets next to him, covering all the fillets.

Waiting quietly, he waited until the blue wine fire in the wine cup was about to dissipate, and then he picked up the wine cup and poured the wine into the plate of the puffer fish fillets.

The wine line that had not yet burned out suddenly turned into a fire snake, falling into the plate, causing a piece of wine that was filled with wine.

Under the roasting of wine, the puffer fish fillets on the plate seemed to be getting fire, and their colors turned white, and the outer layer rolled up, like a trembling butterfly spreading its wings.

Pick up the plate and wine cup and place it next to [Cool Puffer Skin].

Li Yi introduced: "Zhuang Zhou dreams of butterflies, wine-flavored pig liver, three dishes are all."

5

(End of this chapter)
Chapter completed!