Chapter 706 Ruthless
“It seems that making a movie is not that simple!”
Li Yi also understood the reason behind this for the first time. Hearing this, he smiled and said: "We open a store to stimulate the appetite of customers, so I won't make it exactly the same."
With that said, he went to the storage room and fished out a basket of lively fresh shrimps, removed the heads and meat, and took out dozens of shrimps.
Taking out four shrimps, Li Yi cut them into small pieces with a knife and put them into a bowl.
He sprinkled some pepper and cooking wine into the bowl, pinched a pinch of cornstarch, stirred briefly, and then poured the shrimp into the casserole.
"this is okay."
Dai Long saw his intention, nodded and smiled: "Add some diced carrots and corn kernels to make it look better."
Li Yi added shrimps to the soup, using the pale pink color of the mature shrimps to neutralize the discomfort caused by the light green soup and stimulate appetite.
He suggested adding diced carrots and corn kernels to further increase the richness of color and make the soup more attractive.
However, Li Yi did not accept it and shook his head and explained: "Just add some shrimps, but it will be completely different if you add diced carrots and corn kernels."
"Right."
Dai Long did not insist and immediately asked: "What about the cabbage slices?"
“You still need to add cabbage slices, but you need to adjust their position.”
As Li Yi spoke, he chopped the remaining shrimp into shrimp paste with the back of a knife.
After sprinkling some pepper and a little cooking wine into the shrimp paste, and adding some cornstarch and mixing well, he picked up the processed yellow croaker, came to the stove, and scooped out the soup in the pot with a spoon. , pour it into the belly of the yellow croaker.
Dai Long was not surprised to see his operation, but Zhao Wenzhuo and Xiong Xinxin came over curiously and looked at him intently.
The photographer also came closer and took a close-up of Li Yi's operation.
The audience in the live broadcast room also watched it seriously, and posted comments of admiration from time to time.
“It really doesn’t leak even a drop!”
“There’s no way this dish isn’t delicious.”
“The person who invented this dish must be a genius. How could he think of making fish like this?”
“It doesn’t leak, it doesn’t leak, but what about the mouth? How to block it?”
Soon, Li Yi answered the audience’s doubts with practical operations.
He took the eight-percent filled yellow croaker back to the chopping board, scooped up the minced shrimp meat on the chopping board, and smeared it on the mouth of the yellow croaker's mouth, blocking the belly of the yellow croaker.
Following that, he set up a frying pan and dug a few spoonfuls of snow-white lard into the pan.
The oil content of fish itself is not enough. Except for the parts with higher fat content such as fish belly and fish head, the meat of other parts is relatively thin, so it needs to be mixed with meat oil to make it fragrant.
After all the lard in the pot melted, Li Yi turned down the heat.
Then he returned to the desk.
Looking at the camera, Li Yi smiled and said, "If you want to try making this dish at home, you should pay attention to what I will do next."
As he spoke, he motioned for the photographer to come closer and take pictures of the yellow croaker on the plate.
“Next we need to fry the yellow croaker to shape it.”
Li Yi explained: “In this step, it is best not to use a colander to hold the yellow croaker and fry it directly, because the fish skin will stick to the colander after being heated. If you are not careful, the fish skin will be easily broken and the appearance will be affected.
Yellow croaker in soup is about completeness. If it is incomplete, the quality of the dish will be greatly compromised, and it will be considered a failure.
So when frying, it is best to hold it with your hands and fry it slowly with 30% to 40% hot oil to let it set. "
Hearing his words, the live broadcast room was filled with “horrified” emoticons.
“Huh? Hold it with your hands and fry it?”
“Hold it with your hands to explode? Aren’t you afraid of it breaking in your hands?”
“What a thief!”
“I just want to eat fish, not fried Kunzhao.”
Li Yi was amused when he saw the jokes from the audience in the live broadcast room. He smiled and then explained: "If you don't want to be burned by the oil, you should try not to leave any moisture on the fish. So before putting it in the pot, you can use kitchen paper to wipe the fish." Wipe away as much moisture as possible.”
After saying that, he took the kitchen paper, took the fish out, placed it on the kitchen paper, wiped it carefully twice to make sure there were no obvious water stains, and then put it on a clean plate.
Following that, he took a small bowl from the side and cracked an egg into the bowl, taking only the egg white. Then he added 20 grams of cornstarch to it and mixed a small bowl of protein paste.
“In order to help the fish shape faster, we can apply some protein paste on the fish.”
Li Yi grabbed the prepared protein paste and poured it on the fish. Then he smeared it on the fish while applying it to the seal: "You can also apply a little on the seal of the shrimp paste. After the protein and starch are heated, It will gelatinize quickly, which can help it quickly set its shape, and can also seal the gaps to prevent soup from leaking.”
After spreading the egg white batter evenly, Li Yi came to the oil pan and felt the temperature of the oil with his palm.
“Note, when frying this fish, the oil temperature must be controlled at 30 to 40%, which is about 150°C. It should not be too high, otherwise the fish skin will break as soon as it is fried.”
Li Yi reminded, and then returned to the counter, hooked the fish's mouth with his left index finger, and held the fish tail with his right hand, picked up the yellow croaker, and put the yellow croaker into the pot.
When the yellow croaker is put into the pot, the reaction of the oil in the pot is not violent, and there are only some tiny bubbles floating upward from the belly of the yellow croaker.
The photographer on the side moved the camera closer to take a close-up of the pot.
I saw that Li Yi's finger hooking the fish's mouth was almost close to the oil surface. Seeing this scene, Zhao Wenzhuo and Xiong Xinxin who were behind could not help but frown and take a breath.
Although they were trained in martial arts, they had been injured to some extent, but those injuries were all passive injuries, and few of them took the initiative to seek fault.
Even if you are a dragon and tiger martial artist, it only takes a second or two to throw and smash.
But Li Yi is different, he is putting his hand into the frying pan!
In the live broadcast room, the audience who were shocked by this scene all said "Iron Hands is ruthless".
Even Dai Long frowned slightly when he saw this scene.
Although the oil temperature of 30% to 40% is indeed not too hot, it is already higher than the temperature of boiling water.
Li Yi soaked the yellow croaker a little deeper for the fried effect, which is understandable.
But is he really not afraid of getting burned?
However, Dai Long soon saw the clues. Li Yi's hand near the oil pan was not motionless, but was constantly changing his fingers.
This will change the position of the contact finger close to the oil surface, so that it will not be heated for a long time.
Seeing this scene, Dai Long breathed a sigh of relief.
It turned out to be a skill. He almost thought that Li Yi really had a pair of iron hands.
After frying for more than a minute, Li Yi took the fish out of the oil and looked at the degree of frying.
Seeing the slightly yellowed fish tail, he put the fish back into the oil and released his right hand.
The fish tail fell into the pot, completely submerged in the oil, and deep-fried.
Looking at the camera, Li Yi reminded: "This step is to heat the whole body of the fish, but be careful not to put all the fish heads into the pot, otherwise the sealing area will cause the most damage, and the soup will easily leak out, so the fish heads I want to blow it up last."
As he spoke, he kept changing his hands. After the fish body was completely set, he released his hand and let the fish head sink into the oil pan and start frying.
Half a minute later, he took the colander, took out all the fried fish, and put it on the plate.
The cameraman immediately came closer and took a close-up.
I saw that the color of the yellow croaker on the plate became more and more golden after being fried.
Moreover, its skin was not damaged at all, and the belly sealed by the shrimp paste was tightly sealed, and not a drop of soup leaked out.
4
(End of this chapter)