Chapter 483: Korean anchovies

Ye Fei can also be said to be a veteran of fish food. He has made crunchy bonito, made bonito two-color chopped pepper head, and also made volcano bass. No matter what kind of fish, it can be said that every dish is made It's amazing that even two people, including Bazhen Yushi and Eaten Fu, haven't even missed the bones of the fish. It can be seen how powerful Ye Fei is in cooking with fish as the ingredient.
Today, he is going to use this catfish to make a classic dish in Anhui cuisine—golden fish!
I saw that he put the slaughtered catfish on a cutting board, and the first thing was to take the meat.
Gauze the fish and use a narrow, sharp knife to slice the meat from the tail to the head.
Ye Fei also did this step when making volcanic bass, so at this time it can be said that it is familiar with light traffic.
Take out the fish on both sides of the carp flatly, and then clean the fish skin, followed by a few knives, all cut into pieces of about half a centimeter, and put them in a bowl.
At this point, the head and bones of a catfish were left, but Ye Fei did not throw it away because it was still useful.
I saw Ye Fei changed a back knife, brought the fish head to the bone, and tapped the fish head twice with the knife, and put it on another plate.
After doing this, Ye Fei started to deal with anchovies.
Ye Fei, a shrimp, has also been used many times, so it can be processed very quickly.
Remove the shrimp line, then remove the shrimp head, use a sharp knife to gently slide the shrimp in the middle of the shrimp, remove the front shrimp skin, followed by a knife, cut the exposed white tender shrimp meat Keep the shrimp and tail together.
The shrimp was crystal clear and tender, just like Wen Yu.
Take a small dish, put two pieces of shrimp in the dish, and use a small rolling pin made of red rosewood to carefully crush the shrimp into shrimp paste.
With these processed, the next step is to handle pork belly.
The pork belly used by Ye Fei is pork belly taken from wool pigs. How delicious the meat of this pig is, Ye Fei knows it, and it can be said that it is the best in pork.
Bring the pork belly, rinse it under the faucet, and then take a clean white cotton cloth and blot the water stains from the meat. Then put the pork belly on the cutting board and start cutting with a back kitchen knife.
The pork belly is first cut into small pieces, and then the meat is chopped.
It's like chopping dumpling stuffing. Finally, the pork belly is chopped into a soft and thick puree, and then placed in a bowl.
Then remove the juice.
Cut the fresh and fresh onion as much as possible with a knife, wrap it with a piece of gauze, put it in a thick dish, take the red rosewood rolling pin, and use the other end to roll on the gauze bag. There is a light yellow Ginger juice came out.
After all the and spring onions were broken, Ye Fei picked up the gauze bag and held it hard with his hands. More and spring onion poured into the dish.
Take the big bowl with pork belly puree again, put the fish head and fish bones and crushed shrimp into the bowl, pour the right amount of and green onion juice, the right amount of salt, two spoons of rice wine, the right amount of MSG, and light Stir it lightly. When the fish bones and fish heads are coated with sauce, put the prawn puree in and mix into the filling. Then in front of everyone, Ye Fei once again showed a kind of Skills ---- Shaping!
Shaping is a very important and difficult skill in chef skills.
As a chef, you not only have to sculpt various ingredients into various graphics you need, but you also have to be able to knead or shape many kinds of soft ingredients into various exquisite patterns.
Ye Fei has never used the skill of shaping before, because those foods are not necessary.
But today this dish is a bit special, he needs to make a few small things with meat filling.
I saw Ye Fei picking up a ball of meat stuffing, moving it around in his hands, kneading and kneading, and finally put the things in his hands in a clean porcelain plate.
It was just when everyone saw what Ye Fei put on this porcelain plate, they were all crazy.
"I wipe, can this be okay?"
"Haha, Ye Shen didn't learn sculpture before, right? These little crabs are so cute."
"Uh uh, pinch crabs with meat? I rely on them."
"I'm convinced. Ye Shen's technique is too strong. Is this crab pinch so real?"
"My mother is wondering. How did the crab leg Ye Shen pinch out?"
"Fuck, every time Ye Shen broadcasts a surprise, it's no exception!"
"Yeah, knife work, shape and sculpt at will, this Nima is shaped again, should you be so strong?"
"I can eat this crab in one bite."
That ’s right, Ye Fei made four small crabs with the mixed meat paste. This is not the point. The point is that the four crabs are like the real ones. Whether they are body or legs, it can be said that there is no difference between them .
It is not an artist who is a chef, as long as many things can be done.
But Ye Fei is different. The four little crabs he pinched are just flexible, so people can't move their eyes at a glance.
At this time, everyone not only admired Ye Fei's cooking skills, but also admired his skills in art. Without a person who has studied art for quite some time, this step would not have been possible.
No matter what everyone thought, Ye Fei pinched the four crabs, put them on a plate, and then turned around to handle the fish.
Now the fish has no fish bones, especially catfish. This kind of fish has fewer spines, and it can save a lot of troubles.
Bring the bowl of fish fillets, then add the right amount of refined salt, the right amount of MSG, and a spoonful of rice wine, then beat the red-tailed chicken eggs, separate the egg whites and yolks, take the right amount of egg whites, and finally Add about six grams of starch, and start to gently grab and mix by hand.
He only needs to make the fish fillet fully covered with paste, which is usually what is called sizing the ingredients.
After the fish pieces were evenly sizing, Ye Fei set the large bowl aside again, and then took a medium bowl again, put the remaining egg whites in the bowl, and then added the appropriate starch, Immediately afterwards, a small bowl of paste was prepared.
This thing has a nice name, called egg bubble paste, also called Korean paste, or snow-coating paste, which is used in many kinds of cuisines. Its main function is to make the appearance of the ingredients full, loose and tender. The color is white and flawless. In general configuration, the ratio of egg white and dry starch is two to one, that is, two grams of egg white and one gram of dry starch.
After Ye Fei configured the egg foam paste, it was also set aside.
Bring the shelled anchovies ~ EbookFREE.me ~ Wrapped in dried starch and put it together with the well-salted pieces of fish, but not in the same bowl.
After doing this, Ye Fei began to take out a steamer and put it on the stove, and then set it on fire.
While boiling the steamer, Ye Fei took out a large plate and placed the fish head and fish bone just in the middle of the plate, with the fish head facing east and the fish tail facing west.
Then brought the four small crabs that had just been squeezed out of the meat paste and placed them in the four corners of the southeast and northwest, with the crab heads facing outwards and its tail facing inwards.
After doing this, it didn't take long to wait for the steamer to be ready. Ye Fei took off the lid of the steamer and put the fish head, fish bones and meat crabs on the tray in the steamer to start steaming.
The reason why it is steamed first is to allow the crab and fish head to be shaped.
After steaming, Ye Fei did not open the pot, but turned off the fire and let it suffocate in the steamer.
Take out another wok, place the wok on the stove, turn on the heat, pour the appropriate amount of rose cooking oil into it, and add to the 30% heat, Ye Fei took the shelled anchovies and placed them in Rotate the prepared egg batter, wait for the shrimp to cover the appropriate egg batter, and fry it in rose cooking oil.
The outside egg foam paste will bubble when it encounters oil. When it comes up with the shrimp skins, remove them, and then warm the oil to 40%, and put the anchovies back inside and fry them.
It can be said that the steps to make this golden croaker are very anti-lock, and some are very troublesome.
But Ye Fei took each step very seriously and very carefully.
After the shrimp is fried in 40% of the hot oil, the shrimp can be considered processed.
This processed shrimp has a good name, called Korean anchovies!
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