Chapter 751【Canghai Dragon Ball】
“[Canghai Dragon Ball]? What kind of dish is this?”
Hao Libao was intrigued.
He knew about [Explosive Dragon Beard], but he had never heard of this [Canghai Dragon Pearl].
“This dish is the dragon marrow dish that peels off the skin, crushes the bones and **** out the marrow.”
Li Yi made a joke and called the apprentices of the Shuitai Group to go to the storage room together and caught two dragons and brought them out.
Hao Libao knew these two dragons well. Yesterday he thought Li Yi was going to kill them, but Li Yi said he would keep them until today.
After asking Shuitai's apprentice to kill the dragon and remove the fish head, skin and meat, Li Yi took the fish head and the remaining fish bones and put them on the chopping board.
“You can take the fish skin back and dry it to make dragon skin, beat the fish meat into minced fish paste, fry it into balls, and make the spit beads in [oolong spit beads].”
As Li Yi explained, he took the kitchen knife, used the heel of the knife to split the joints of the fish bones, and pried the joints apart.
After the joints were pried open, the central hollow was exposed, with a layer of transparent gel inside, which was the marrow of the dragon fish.
Seeing this scene, Hao Libao finally understood what the dragon marrow Li Yi was talking about.
The joints of all fish are hollow, with gelatinous marrow inside.
When Hao Libao was a child, his family's conditions were not good. When his mother bought fish, she would always save the meat for him.
After he finished eating the meat, leaving only the bones and fish head, mother would eat the fish head cleanly with the fish soup, and then bite open the fish bones with big spines bit by bit, slurping. Taste.
When he was a child, he looked curious and imitated his mother by biting open the fish joints. Sure enough, he inhaled the delicious bone marrow, but there was only a trace of taste, which was similar to the nectar in morning glory, just enough to taste fresh.
Therefore, Hao Libao couldn't help but be even more surprised when he discovered that Li Yi actually wanted to use fish bone marrow to cook dishes.
The amount of fish bone marrow is too small. Even for a fish as big as a dragonfly, there is not much fish bone marrow. How can it be turned into a dish?
Sure enough, when Li Yi pried open all the joints and dug out all the marrow of the dragonfish, he only dug out a small bowl.
“This is too little.”
Hao Libao couldn't help but complain: "With this, what can we cook?"
“This is dragon marrow! How many do you think there can be?”
Li Yi said with a smile, then patted the dragon head beside him and said with a smile: "Don't forget, the brain is also the marrow."
As he said that, he took a boning knife and cut off the gill meat, mouth meat, and chin meat on the fish head, leaving only the skull.
Afterwards, he took Reba's special battle ax, chopped open the skull in front of the fish's head, and dug out the fish's brain.
While he was busy, Hao Libao and the disciples at the rear were observing his movements.
Seeing Li Yi picking off all the meat from the fish's head in three strokes, Hao Libao's expression was relatively calm, but the eyes of several of the disciples behind him were about to pop out.
Deboning is a basic skill that all chefs must know, but most of the bones to be removed are limb bones of chickens, ducks, cattle and sheep, and few people know how to remove skulls.
Although there are Kung Fu dishes such as [Grilled Whole Pig Head] and [Braised Silver Carp Head], they are all stewed until the bones are removed and then removed.
Even for those who claim to be experienced in the industry, this is the first time they have seen a raw skull removed.
Even for livestock such as pigs, horses, cattle and sheep, which have thicker heads, it is not easy to remove the skulls raw, let alone fish heads that are all skin except for the bones.
So, after seeing Li Yi's operation, the disciples immediately became serious, and their attitude towards Li Yi became much more serious.
“It’s almost done now.”
After Li Yi dug out the fish brains, the small bowl was successfully filled.
Seeing the gray-white translucent brains in the bowl, Hao Libao immediately guessed the reason why Li Yi picked the fish head.
Obviously, Li Yi didn't want the fish brain to get blood on it.
Li Yi doesn’t find it troublesome? However, Li Yi really didn't mind the trouble.
Soon, he dug out the marrow and brain of the second dragon and filled a small bowl with it.
Picking up two small bowls full of "dragon marrow", Li Yi nodded with satisfaction: "This should be enough for each person."
After saying that, he took out a pot of isinglass soup that he had cooked yesterday from the refrigerator and put it on the stove to reheat.
This pot of isinglass soup was boiled for four hours yesterday to completely boil out the gelatin in the isinglass. The soup is thick and has formed a jelly-like solid state after being refrigerated.
As the fire heats up, the isinglass in the pot melts again, turning into a pot of thick soup.
At this time, Li Yi poured two bowls of "dragon marrow" into the pot, added some onion **** water and cooking wine, and stirred it with a spoon.
Soon, the "dragon marrow" was cooked and mixed into the soup.
The marrow of the dragon's head is originally transparent, and although the brain is a bit gray, it is not obvious in the golden soup.
As Li Yi stirred, the brain melted, making it even less noticeable.
Turning off the fire, Li Yi brought a silicone mold, poured the cooked "dragon marrow soup" into the mold, and put it in the freezer.
The solidification temperature of isinglass is 20-25°C. Rapid freezing will accelerate the solidification process, and it will take about two hours to turn it into a solid state.
“That’s it.”
After placing the mold, Li Yi wiped his hands and returned to the desk.
This dish is only difficult to make the dragon beads. It will be easy after the dragon beads are finalized.
When it's time to make it, you just need to take out the dragon beads and put them on a plate, heat a pot of stock, use saffron to make it the same color as the dragon beads, and pour it on the dragon beads.
“Good craftsmanship.”
Hao Libao couldn't help but clapped his hands and praised sincerely: "It is indeed the [Dragon and Phoenix Banquet]! Using dragon marrow as the material to make dragon beads, the creativity alone is amazing."
The dragon skin, dragon bones, dragon tendons, and dragon marrow are all good. Being able to enjoy such a banquet can indeed be said to be a life without regrets. "
Hearing what he said, the disciples behind him also looked at each other with expressions of confusion.
After seeing Li Yi's operation of picking off fish heads raw and turning fish marrow into beads, they finally realized Li Yi's true strength.
It turns out that the master didn't lie nonsense last night, this Li Yi really has some brushes!
“Isn’t it true that a person lives his whole life just to eat and drink?”
Li Yi said with a smile, then wiped his hands and signaled to the disciples at the water platform: "Everyone from the water platform, come with me, it's time to make phoenix vegetables."
As he said that, he turned around and walked towards the storage room.
This time Hao Libao didn't need to remind him, all the disciples from Shuitai followed him.
There is still a gap between their level and the five major disciples, so after seeing Li Yi's operation, the shock level was much stronger than that of the five major disciples.
A dish of "Canghai Dragon Ball" completely whetted their appetites. They were all curious, what would Li Yi cook next?
After they followed Li Yi into the storage room, there was a lot of commotion soon.
After a while, they came out carrying half-sized chicks with different appearances.
Li Yi carried a fat goose and asked the fourth apprentice: "You are in charge of roasting meat, right?"
After seeing Li Yi's craftsmanship, the fourth apprentice did not dare to neglect and nodded quickly: "Yes, I am in charge of the oven. I usually roast the duck where we cook."
"That's good."
Li Yi handed the goose to his apprentice at Shuitai and ordered: "Kill the goose according to the method of killing a duck roasted in a hanging furnace."
Then, he signaled to the fourth disciple: "This dish is called [Feng Yu Jiu Chu], and the main dish of Jiu Feng Cuisine will be left to you."
4
(End of this chapter)