Chapter 239： Bonito sashimi and gourmet food (2/2)

Shan Ye moved his lips, ”Four sounds.”

”Oh, it turned out to be jiàn!”

”Hahaha...”

...

”Mr. Lin has a new dish coming out? I wonder if you are lucky enough to eat meat?”

When Shen Dalu entered the door, he bowed at a right angle of ninety degrees, which frightened Lin Chou.

You are so old, with a big beard, and you are not afraid to stretch your old waist...

”Master Shen, what are you doing!”

Shen Daru looked ashamed, ”Mr. Lin, the previous few things, I was... ashamed! Please also Mr. Lin to be stunned by me, otherwise, it will be difficult to calm my ashamed.”

The last few times...what's the matter?

Lin Chou didn't let Shen Daru bend down anymore. After Shen Daru sat on the chair, Xiang Shanye and Tong Ziji smiled friendly with a little bookishness.

”The two are here, old Shen is polite.”

Shan Ye didn't say anything. When he was washing the car before, this old boy made Shen Daru suffer.

Boy Ji had a tender face, so he couldn't sit still and didn't eat anymore, so he ran out to let the wind go.

Shan Ye said, ”Brother Lin, cook a pot of Black Mountain wild boar. You need a large piece of white meat, and a plate of garlic paste.”

Lin Chou nodded, ”Where is Master Shen?”

Shen Daru is still ashamed,

”Mr. Lin can call me old Shen... The Taiping meat yan made by Mr. Lin is still unforgettable. However, since Mr. Lin has a new dish, I definitely want to try it. I wonder if I can have it. This honor...”

”Yes! Why not!”

Lin Choule bloomed, what does it mean to be dozing, someone gave a pillow, that's it!

For dishes like boiled white meat, all that is needed is a piece of **** and a pot of hot water, and Lin Chou began to process the bonito.

Taking into account the age of Shen Daru, Lin Chou chose the belly part of bonito. The flesh of the belly part is rich in fat, while the fish oil fat of tuna is completely different from other animal fats and is rich in a variety of unsaturated fatty acids. It has the effects of strengthening the brain, delaying cardiovascular aging, and anti-aging. It is very suitable for the elderly to eat.

The bonito sent by Nian Yi is about 1.2 meters long. As a smaller genus in the tuna family, this bonito is already perfect:

Fusiform, thick head and tail, smooth lines, bright body surface color.

After removing one side of the fish belly, Lin Chou put the remaining part back into the incubator.

The thickest piece of fish belly is nearly four centimeters thick and weighs about 700 grams. When it is cut, completely transparent crystal fish oil rather than **** water flows out of the fish meat. This shows that Nian Yi’s people are very professional in handling this bonito. No blood remains in the fish, and the freshness is perfect.

Lightly press the surface of the fish with the cold iron knife surface, the part of the fish meat and the cold iron knife is immediately covered with a little frost. After cooling every inch of the fish meat to close to zero, gently press one side of the fish skin, and tear the fish with your hands. The skin was torn off intact, and the fish belly was set aside.

In fact, making a sashimi is very simple, so simple that there is no need to fire.

Cut the fresh basil leaves into thin filaments, take the immature white seeds from the devil pepper, mince half of the onion from the big wild onion, mince the garlic slices, and add a clove of green lemon to a small bowl.

Dip some vinegar with apple and lemon juice, add clear oil, pepper and red onion to make a viscous shape, make a simple vinegar sauce, pour it into a small bowl with seasonings, and finally add a few drops of soy sauce, and put it on the stone. Intraday.

Cut the fish belly into 1.2 cm thick uniform slices according to the muscle texture, and place them on the bottom of the plate in a semi-folded shape around a small saucepan.

Take a piece of red-hot bluestone, use tweezers to hold the sashimi close to the fish belly, and roast it at a distance of two centimeters for three to five seconds to ensure that each piece of sashimi is evenly heated.

Lin Chou could have used the spray gun provided by the system to roast, but in the end he chose this more primitive way. He believed that the sashimi roasted with stone would be fresher and more natural.

Lin Chou placed the stone plate in front of Shen Daru, ”Master Shen, taste how my bonito sashimi tastes.”

Shen Daru took a deep breath and couldn't help closing his eyes slowly.