Chapter 445: Fine operation (1

Volcanic bass, this kind of fish leaf fly is not the first contact. He, like many people, heard it for the first time. He would rather believe that this is an ornamental fish. Instead of a succulent edible fish.
But now that I know that this is a bass, Ye Fei is also welcome, no matter how good-looking it is, it will also be eaten, just like a girl or a boy, no matter how beautiful you look Or how handsome, after all, you want to be your wife or husband.
Packing fish, Ye Fei can also be regarded as a veteran, he just killed a few crunchy meat catfish, so the volcanic bass is also familiar with handling.
Go to Lin and go to the internal organs, then dig out the fish gills, wait for everything to be cleaned, and then wash it under the faucet. Put the volcanic bass on a plate first, and then turn around to get other auxiliary materials.
There are not many supplementary ingredients for this cuisine, but they are all essential.
The first is the bamboo shoots. Ye Fei just got the bamboo shoots from the storage compartment. He knew that the bamboo shoot system selected bamboo shoots by the side of Wanlu Lake. This kind of bamboo shoots have been eaten and can be said to be extremely delicious, sweet and crisp It is unforgettable to take a bite. Now with this volcano, I don't know what kind of taste will appear in a while.
Then there are dried shiitake mushrooms.
Ye Fei, a shiitake mushroom, has been used many times, but he did n’t introduce it to the audience. Only he knows that the shiitake mushrooms provided by the system are not ordinary shiitake mushrooms, but cultivated from the century-old toon tree. In addition to its fresh fragrance, this kind of shiitake mushroom also has a scent of toon.
After these two ingredients are taken out, they are followed by ham, refined salt, slices, shallots, cooking wine and other auxiliary materials.
There are not many ingredients in this cuisine. There are only four or five kinds of food sandwiched back and forth, which highlights one of the characteristics of Cantonese cuisine, fresh!
Many dishes in Cantonese cuisine do not use too many dazzling aniseed ingredients or fine powder at all, but use a small amount of food to match them, so that the prepared food strives for the best original taste, which is why many Cantonese food tastes light, because it has less seasoning added.
To prepare these things, Ye Fei first soaked the dried shiitake mushrooms in water.
Many people do n’t understand why shiitake mushrooms need to be dried, and dried shiitake mushrooms are much more expensive than fresh shiitake mushrooms, because this kind of ingredients is not the same as many ingredients. Whether it is dried shiitake mushrooms or fresh shiitake mushrooms, first of all, their nutritional composition is not much different The main difference between the two is that fresh mushrooms contain an ergosterol, which is not found in many ingredients. Ergosterol itself is insoluble in water, so people do n’t easily absorb it after eating it, and dry it. After the mushrooms are exposed to sunlight, ergosterol will be converted into vitamin d, which is more conducive to human absorption.
For dried shiitake mushrooms to be used in dishes or soups, you must first soak the dried shiitake mushrooms, and soaking the dried shiitake mushrooms is tricky. Use appropriate warm water to ensure that the dried shiitake mushrooms can be soaked. Hair, while not destroying the nutritional content of shiitake mushrooms.
There are usually two ways to make shiitake mushrooms. The first is to add sugar to the hair and the other is to make it with hot water.
But whether it is sugar or hot water, it will take a long time.
Ye Fei did not choose either of these methods, but chose a fast foaming method. I saw that he first burned some warm water, the water temperature was about 50 degrees, and then took a crystal bottle and poured the warm water into the bottle. Then, put the shiitake mushrooms in, and then saw him add another spoonful of white sugar into it, then blocked the bottle mouth, shake it directly and violently a few times, wait until he stopped, then watch the dry in the bottle The shiitake mushrooms have absorbed water and rose.
This is a method often used by old drivers, and the reason for adding a spoonful of white sugar to it is that there is a nutrient substance called guanylic acid in the mushroom. The existence of this substance is also one of the reasons why the mushroom produces aroma. After adding sugar, you can prevent the loss of this nutrient.
After soaking the shiitake mushrooms, Ye Fei took the fresh bamboo shoots, washed them, cut them into thin pieces of bamboo shoots with a knife, and put them on a plate for use.
Then I brought the ham and cut it into slices, but the ham slices were much thicker than the bamboo shoots.
After chopping the ham slices, put them with the bamboo slices.
At this time, Ye Feicai fished out the shiitake mushrooms, and the wet shiitake mushrooms, ham slices, and bamboo shoots were placed on the same plate.
After this was done, Ye Fei turned around and started to pack the volcanic bass.
I saw him take the back knife, go down, cut the head of the volcano bass first, and then cut in the middle again, split the fish head, and then began to deal with the fish body.
The main process of processing the fish body is to separate the fish from the fish bones. This process is also a test of a chef's knife, because the fish and the fish bones are grown together. How can the fish be removed without hurting the fish bones? How about it?
The knife Ye Fei chose was a thin, sharp, wide knife. This knife was the first time he used it, and it was so bright that even Ye Fei picked it up and pressed it on the chopping board. Press the bend to see how thin the knife is.
After taking this thin and wide knife, Ye Fei will remove the head of the volcano bass and press it under his hand, and then start the knife from the direction of the fish head.
The thin and wide knife first walks along the big bone of the fish's spine, and then cuts slowly in the direction of the fish's tail. In this process, Ye Fei's hand holding the knife can be said to be consistent with the fish body in parallel, basically There was no shaking.
When the knife reaches the tail of the fish, Ye Fei gently pulls the knife back in his hand, cuts the fish skin at the tail, and then uses his left hand to hold the meat at the tail and lift it up. The flesh appeared before the crowd.
Ye Fei turned the fish a bit, and everyone was surprised to find that Ye Fei's cutting position with the blade was so smooth that there was no speech at all, let alone the place of heavy knife.
Put the whole half of the fish on a white plate, and then Ye Fei cut the other half of the fish in the same way.
Finally, when both halves of fish are on the plate, look at the cutting board, leaving only a flat fish bone.
Discard the fish bones and use only fish.
Ye Fei took a piece of fish and cut the pieces of fish horizontally with a knife to make a knife edge. This knife edge was deep, but instead of cutting the meat, it stopped when it seemed to be broken or broken. .
This is also a process that tests the knife, because if the knife in your hand is not well controlled, if you don't pay attention, the fish will be cut in half.
Ye Fei cut both pieces of fish out, and then took a large, white, blue and white porcelain plate. First, place the split fish head on the edge of the plate, and then carefully spread the two cut pieces of fish on the fish. The back of the head.
At this time, Ye Fei began to take the soaked shiitake mushrooms, cut them directly into shiitake mushroom slices, and also took the fresh bamboo shoot slices, and then the ham slices, in each of the knife marks ~ EbookFREE.me ~ Shape the ingredients carefully.
To do this, Ye Fei prepared a small bowl of seasoning with cooking wine, refined salt and soy sauce, and directly poured it on the fish. Spread the chopped and spring onion on the fish.
These steps are not many, but Ye Fei has done every step very carefully, because he knows that Cantonese food is not only full of color and aroma, but also perfect in shape, so it must be delicate.
After everything is done, put the plate in a steamer and start to steam.
There are many cooking methods for Cantonese cuisine, but the most commonly used methods are steaming, simmering, stewing, potting, etc. These methods have one thing in common, which is to use less oil, which fundamentally guarantees that they can be made with these methods. The cuisine can maximize the deliciousness of the ingredients.
Put the prepared fish in the steamer, turn on the medium heat, and Ye Fei steamed for about eight or nine minutes, then turn off the heat directly.
The fish is well cooked. Steaming for too long will make the fish grow old and harden, so you must master the time.
When the fire was turned off, Ye Fei opened the lid and a cloud of white smoke rose up. Ye Fei smelled a scent of fish that refreshed the spirit. His saliva almost came out, but Still hold back.
After getting used to the aroma, use a pair of chopsticks to pick out the unscented green onions and ginger, and then put the remaining green onions and on the fish, and pour a little hot juice up With the sound of Dora, a cloud of white smoke rose again, but after the white smoke disappeared, Ye Fei found that a light mass appeared.
Seeing this light group, Ye Fei's eyes almost fell out of his eyes.
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