Chapter 1296： Three Mushroom Soaked Fish Cloud (1/2)
Since the Six Dynasties, the ancients, such as the scholar-official class and the literati, have been highly praised, and have used too many poems and songs to write a lot of articles to praise the freshness of the Yangtze River, saury, puffer fish, and shad.
Regardless of the taste, its brilliant, metallic silver-white scales and a sharp sword-like shape are actually very characteristic and very attractive.
However, hidden under its scales are many small fish bones, and it is a pure natural green and pollution-free nightmare for some tricky mouths that are addicted to life but spit out thorns.
Okay, in fact, you don't need such a tricky mouth...
How many tiny fishbones are and how flexible tongues are needed are probably because the young ladies who don't have a boyfriend are discouraged, but the young ladies who have a boyfriend can try to challenge this.
emmmm...
But well!
The cockles are steamed, the original taste is the same, a pot of tea or a glass of old wine, three or two friends slowly and carefully, even eating fish and spitting can also become elegant due to the slow time of warming and swallowing.
but...
As a particularly qualified cook and a generous, generous boss who likes to give customers discounts, Lin will not let customers have such an unpleasant experience.
Swordfish is flat and slender, and is not suitable for processing with the usual three-slice fish and then remove the blood and get the meat. After the slices, it is estimated that there is only a small layer of meat attached to the skin.
Since ancient times, the practice of coriander is nothing more than dry frying, etc., using wine, vinegar, glutinous rice and other methods to make the fish bone soft.
Then there are the great cooks who work hard to deal with it in advance, such as the method that boss Lin wants to use: shaving.
The scalpel was simply broken open and left as three pieces, two on the sides and one fish bone.
Lin Chou's knife technique is obviously impeccable. After the scalpel that is thicker than one finger is divided into three pieces, the part of the fish bone is smooth and clean without any meat.
The more thorns of Coilia sapiens are actually hidden on the side. They are almost transparent, curved and small, but they are very tough and seem to be harmless, but if they really pierce people In his mouth and throat...
Well, it still makes you feel painful when scratching your ears and cheeks.
Put the fish skin on the bottom and the top of the chopping board. Scrape the fish lightly with a knife. With a sound and even a bit crunchy rustling, a layer of crystal clear fish paste accumulates on the blade of the cold iron knife.
One knife and one knife went down, and soon there was only a piece of fish skin left in this part of the knife, with a layer of thorns hanging on the inside.
”Huh~”
With the last cut, Lin Chou used great strength to directly scrape off all the thorns attached to the fish skin. The thin fish skin was very clean without any fleshy residues.
After processing three fish in this way, the fish paste obtained is nothing more than a bowl the size of which is the size of two hands folded.
The meat quality of Coilia sapiens looks somewhat similar to that of shrimp meat at this time, it is slightly translucent, it is a very clear translucent, as if there is no blood in the body of Coilia sapiens.
The scraped minced fish is mixed with ice water, egg white and cooking wine soaked in green onion and ginger, and beaten in a pottery pot. The length of this process varies from person to person. It depends on the strength and technique, until the whole fish is thrown. Hold the velvet in your hand and place it naturally with the palm of your hand down and the velvet will not fall.
At this time, the fish paste has become even more...well, Lin Chou thinks that he can even use the word ”clear” to describe it.
The crystal clear fish paste looks like a thin layer of water or grease floating on the surface, sticky, moist and slightly reflecting the light of the flame in the stove.