MTL - A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot-Chapter 298 The Secret Recipe for Handling Shad

  Chapter 298 The Secret Recipe for Handling Shad

  Seeing the dishes prepared in front of Li Yi, Cai Lang was very interested.

   "What kind of dish is this?"

  He pointed to a plate of cut puffer fish fillets and asked curiously.

   "【Zhuang Zhou's Dream of a Butterfly】."

  Li Yi explained: "Using slices of puffer fish meat, supplemented with peach blossom stuffing as a fire starter, the fish fillets will curl up after being ignited, just like a butterfly flapping its wings, so it is named Zhuang Zhou's Dream Butterfly."

   "Oh, the one you did in Yangzhong?"

  Cai Lan suddenly smiled and said, "I've seen that part, my assistant helped me find it, it looks really good, the effect is great, but I haven't seen it with my own eyes yet."

  Hearing this, Li Yi smiled and said, "Why don't you bother Mr. Cai to do it for you and send this dish out, just to see the effect."

   Hearing his words, everyone present was a little surprised.

   Actually asked Cai Lan to serve the food himself?

   Not to mention that his status in the circle is not low, it's just that he is over seventy years old, so he is not suitable for serving food, right?

   But after hearing Li Yi's suggestion, instead of being angry, Cai Lan happily agreed.

  Afterwards, he put on a food plastic mask, took the food himself, and delivered it.

   Soon, laughter came from the front hall.

   Not long after, he returned to the back kitchen with the tray, and said with a smile: "Zhuang Zhou Mengdie, this dish is really wonderful.

  Using fish meat to imitate the beauty of butterflies, using burning wine to add aroma, whimsical idea, simply wonderful, wonderful! Ha ha! "

  He was a little unfinished, and even wanted to send out a few more dishes.

  But Huang Xiaoming quickly persuaded him.

  He is so old, if he accidentally slips or falls, it will be bad.

  However, Cai Lan felt a little regretful.

  Seeing the faces of the diners eating delicious food is a kind of enjoyment for him.

   But he also understands that the show crew is worried about his health.

  In order not to trouble others, he didn't say much.

  So, in order to adjust his mood, he came behind Li Yi and admired it.

   Watching skilled chefs make dishes is also his enjoyment.

  Seeing that Li Yi took out a shelf with a strange shape, put it on the pot, and covered it with a layer of plastic wrap, he asked curiously: "What kind of food is this for?"

  In the videos he watched, Li Yi never took out such a tool.

   "Looking at the flowers in the rain."

  Li Yi explained: "The scales of shad are removed, the meat is turned into flowers, threaded with thread, and steamed together in a pot.

  The scales of shad fish are rich in oil, which will be steamed out by the fire and dripped on the shad fish flowers, so it is named Luoyu Guanhua. "

   "Descaled?"

  Cai Lan was a little puzzled: "Shalfish are never scaled, the essence of shad is under the scales, how can you eat it without the scales?

   Unless it is sea shad, the scales of sea shad are too hard to eat without removing the scales.

  I have eaten steamed shad made of sea shad in some restaurants and restaurants. They are wrapped in lard oil and steamed. After steaming, the scales are peeled off to eat the meat.

  People who have never eaten it may not know it, thinking that shad is eaten like that, but I know it, that is to fool people. "

   As he spoke, he asked curiously: "I remember you caught some shad in Gaoyou Lake? Like Jiang shad. The captain of the local fishery administration also said it was Jiang shad. Could it be that I misunderstood it?"

Listening to his question, Li Yi explained: "In the past, steamed wild shad did not remove the scales. That's because the essence of shad is the fat under the scales. After removing the scales, the fat layer will be destroyed, and the taste will be reduced. Not good.

  But if it is a court dish version, it must be eaten, and if it is eaten by the emperor, it will be punished.

  That's why the imperial chef developed this dish, in order to preserve the deliciousness of shad fish and avoid the trouble of having too many spines. "

"interesting."

Hearing his explanation, Cai Lan nodded thoughtfully, but then asked in puzzlement: "But shad's scales are small and dense, if you use something to scrape the scales, it will definitely break the fat under the scales. How are you going to get rid of the scales?"

"Nothing is unachievable."

  Li Yi said with a smile: "As long as you are willing to use your brain, there is a way to do even the most difficult things. You must believe in the wisdom of the working people!"

   "Haha! Makes sense."

  Seeing that he was hiding his clumsiness, Cai Lan smiled and asked: "Then how did the working people remove the shad scales?"

   "Is Cai Sheng trying to trick me?"

  Li Yi made a joke with a smile.

   Cai Lan saw this and said with a smile: "Where can you find wild shad now? What are you afraid of? Think of it as me asking for the audience friends! Borrowing flowers to present Buddha!"

  Seeing that he spoke bluntly, Li Yi stopped playing around in circles, and said with a smile: "Okay! It's not a great secret recipe, just take it as a little coup for everyone!

  If you want to remove the scales of shad fish, which have relatively small scales and tender meat, you can first mix some edible alkaline solution, that is, soda water, and soak for a while, and the fish scales will loosen.

  But don't soak for too long, the meat will fall apart after soaking for too long, and it won't taste good.

   After about three to five minutes of soaking, the scales can be removed.

  When removing the scales, you can use the peeled corncobs to rub, and the scales will be scraped off without damaging the meat. "

   This is Shuanglin's secret recipe for shad.

  He soaked it with plant ash water, although he didn't know that plant ash contained potassium carbonate, and the carbonate in it would be hydrolyzed to produce hydroxide, making the solution alkaline.

  But he knows that plant ash water is very effective in decontaminating and degreasing, and it is also very useful for removing shad scales.

  Hearing Li Yi's explanation, Cai Lan smashed her palm, as if she had suddenly realized it, and yelled: "Oh! So that's the case! Wow! I learned it, I learned it, I learned a trick!

yes! Alkaline water can be used to marinate meat and make it tender. It can also be used to soak fish scales and loosen fish scales. Wow! sharp! "

  The more he thought about it, the more wonderful it became, and he couldn't help laughing and exclaiming: "The wisdom of the working people is indeed infinite! This is really the experience of our ancestors!"

  Listening to their conversation, the audience in the live broadcast room didn't know what was going on.

   "Is it really possible? I'll try it out when I get a chance."

   "I don't know if alkaline water can remove scales, but the fishmongers in my hometown do use corncobs to scale small fish.

   Those very small crucian carp are not easy to cut, so they use corn cobs to scrape them, and the scraping is very clean. "

   "Wow! I also learned that every time I make fish, some small scales are particularly difficult to scrape. Next time I will try to scrape with corncobs!"

   "Brother Yi is really a friend of our housewives. Watching his show every day, I can learn a lot of tricks!"

   There was a lot of discussion in the live broadcast room. In front of the camera, Li Yi had already fished out a shad from a basin beside him, and began to deal with it.

  Seeing this shad, Cai Lan took two steps forward, looked it over carefully, and then asked, "Is this the shad you hoisted from Gaoyou Lake?"

"no."

  Li Yi shook his head and said: "This is a farmed sea shad, and the shad caught is still in the tank."

   Cai Lan heard this, nodded with a smile and said, "That's right, I still recognize Haisha and Jiangsha."

   As he spoke, he paused and asked, "Can I have a look at those shads that were caught?"

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  (end of this chapter)