In the days of Naruto Live

Chapter 525 The Secret Realm (17)

Then there's the big picture.

Second, the flesh of the fish needs to be separated from the bones, including the belly bones, and then the flesh from the skin.Intermediate knife skills alone are difficult.

Yu Zhiboyan grabbed the kitchen knife and made ten cuts in a row.

Knife!A hundred birds face the phoenix!
兴！
Suddenly, the singing of birds sounded!
Then, a dozen small knife birds of the same size flew out.

This time, instead of just flying along the surface of the salmon, it went deep inside the salmon.

In the blink of an eye, the salmon is split open and the pure fish is separated and visibly separated from the rest of the fish.

Although Yu Zhiboyan can only release a dozen sword birds at most today, this skill is still very sharp!
Then, Yu Zhibo wrapped the cut fish with a white towel, and used the towel to absorb a small amount of blood on the fish.

Because fish with blood is very unpalatable, it will have a strong pungent fish smell, if it is not removed as soon as possible, it will affect the final taste.

The fish meat is separated by the fish meat, and with the middle knife, it is cut into very thin and thin fish fillets, and the fishing line on it is clearly visible, even a little transparent.

Then, Yu Zhibo made a large ice table out of ice, with all directions and concave sides on both sides, which is good for the use of hands.

He keeps the cut fish on ice with safety tabs to keep the fish nice and tasty.

After you've cut your salmon, you can eat it right away.

Next, Yu Zhibo did the same and cut off the rest of the salmon.

In the end, Yu Zhibo made several condiment plates, each containing ginger, garlic, vinegar, mustard, chili sauce and other condiments.

Gorham!
Gorham!
Looking at the sashimi full of salmon, the crowd couldn't help swallowing a mouthful of saliva.

Especially in the small world, Yu Zhiyong is followed by the master, a vicious dish repair technique, turning the sashimi into petals, wrapping layers into a circle, like a blooming peony flower, beautiful and exciting Gave up a little appetite.

You can see that each kind of sashimi has its own unique fish pattern. When they are combined, it is like a masterpiece of an abstract master. The twists and turns of the white silk pattern seem to be full of philosophy, giving people a strong visual impact.

Although Cardo Ronaldinho has eaten a lot of things before, he can see this delicate salmon, and he will be hungry immediately. He has no table manners at all, and he just stretches out a big hand to grab it. A large amount of sashimi is even seasoning. Don't touch it, and directly enter Dakou's blood basin?
The salmon is served on ice with a thin layer of ice cut off with a sharp knife.The stimulation of the frost made the fish fillet hot as soon as it entered the little Lolita's mouth, and immediately gave her a feeling of rebirth.

Just like salmon doesn't slip when it's alive, Kado Lori feels slippery and soft when the sashimi enters her mouth, just like a girl's skin, so people can't let go of her hand!
The salmon in particular is so fresh, when chewed, it bursts into a unique sweet fish, rich and delicious, great!

Others saw it, like a hungry ghost reincarnated, and swallowed a lot of sashimi into their mouths, holding their mouths up.

A special highlight here is the salmon sashimi with wasabi, delicious enough to explode!

Although wasabi tastes stronger and spicier, all this is not a problem for foodies!

Wasabi can not only remove the fishy smell, but also give people a different taste. It is really like a combination of God. It is a seasoning that cannot be missed when tasting sashimi!

To Yu Zhibo's surprise, even though he made a lot of salmon sashimi, he still couldn't satisfy Xiao Luo's stomach!

She's like a bottomless pit, she can't fill it!
Time, Yu Zhiboyan was a little dizzy!
You really want him to *, ah, overworked, coughing, should be the rhythm of low back pain.

It's a matter of pain and pleasure for a chef dealing with underfed guests.

Yu Zhiboyan rolled up his sleeves, immediately full of fighting spirit.

Be sure to fill the little loli's stomach!

At present, what he wants to do is potluck, dumplings.

Dumplings, also called dumplings, are semicircular stuffed pasta that are called flat food in some places because of their somewhat flattened shape.

"Pasparin Notes" says: "There are fillings, or vermicelli - and steamed and fried foods can be called dumplings with water and soup."

Yu Zhiboyan once entered the ranks of the world's young masters, and learned a special dumpling practice in Yangquan Restaurant.

That's shrimp dumplings.

As a specialty of Yangcheng, the production of shrimp dumplings is different from other places in China, both in filling and in the production of dumpling wrappers.

First, Yu Zhibo boils the fatty meat, then uses a junior knife to cut them into small pieces, each the size of a mung bean.

Cut the fish into pieces, put it in a bowl for later use, take out the kitchen knife, peel off the shrimp, clean the wire, and dry the water with paper.

The devil is in the details.

If you don't dry out the water in the shrimp then it won't stick together as easily when you mix the shrimp stuffing well.

Then, Yu Zhibo flattened the shrimp with a knife.During this process, Yu Zhibo was very careful, afraid that if he accidentally patted too hard, he would beat the shrimp meat into a paste, which would not taste good.

Then, cut a knife on the back of the shrimp to ensure that the shrimp meat can be better steamed during the steaming process.

Of course, it's fine to just use these paddings.

However, in this way, the taste of the dumplings will appear too monotonous and tend to be greasy.

Therefore, Yu Zhibo also specially made horseshoes.

The water chestnut is refreshing and sweet, which can not only improve the taste of dumplings, but also increase its flavor, at most two birds with one stone.

Yu Zhibang washed and stripped the horseshoe, and cut the horseshoe into small cubes the same size as fat with a knife.

Yu Zhibo then poured all the filling into a large bowl.

Then, add salt, chicken stock, sugar, sesame oil, white pepper and protein to it, and add diced carrots and coriander.

Yu Zhibo grabbed him in a clockwise direction with his hands, and at the same time, he was grabbing, and while grabbing, he wrestled in the bowl.

With this wrestling, you can incorporate the flavors of various seasonings into the filling, otherwise known as a palate.

You can see that with the passage of time, the original clear filling, after some stirring, gradually merged into one, becoming you, you have me, and it is no longer difficult to separate from each other.

After filling it, it's time to eat the dumpling skin.

Yu Zhibang first washed his hands with clean water, and before starting to make dumplings, he focused on removing the peculiar smell from his hands.

Because after the stuffing is mixed, it takes a while to marinate, so it is arranged as a dumpling wrapper.

Why are shrimp dumplings different from other dumplings?
The answer is about to be addressed here.

Because the dumpling skin of shrimp dumplings must not only have starch, but also have clear powder.

First put in a pot of bottom water, wait for the water to boil and turn off the fire, then immediately pour the clear powder and starch into it, and quickly stir in the same direction with a rolling needle.

In this process, the speed must be fast!
Never slow down!
(End of this chapter)