delicious master

Chapter 339 Yellow Chicken Fish

Although it is a non-profit organization, their action efficiency is still very fast.

In less than 10 minutes, Tang Xiaokang saw boxes and boxes of yellow chicken fish being brought in, frozen and kept fresh by ice cubes, and put into the frozen warehouse behind by everyone.

Now that the weather is so hot, it won't last long with ice cubes alone.

Xiao Yuanyuan went to the old man's office to rest, the weather was too hot, Tang Xiaokang was afraid that she would suffer from heat stroke if she stayed outside for too long, after all, the summer in Sakura Country is much more severe than that in Ningcheng, the sun is so hot that it makes people feel hot.

The ingredients and venue are ready, and other people are busy with other things.

Tang Xiaokang moved his body and took out the kitchen knife he had prepared from his bag.

This was ordered from my father yesterday, and it was airlifted by the company's plane overnight.

There are no handy kitchen knives here in Sakura Country, and no one goes to Dongju, so I can only get two kitchen knives from my father’s collection.

The heavy kitchen knife was shaken in the hand, and the weight was good.One is Wang Mazi, and the other is Deng's sword.

They are all time-honored brands, and they are also the brands that Tang Xiaokang uses most easily.

Except for the old man's kitchen knives, which are custom-made and mass-produced by a professional master, Tang Xiaokang has always been very satisfied with the inherited brands of several time-honored brands.

At least it's much easier to use than most kitchen knives.

Wang Mazi held it in his hand, and the yellow chicken fish caught in the morning was placed on the chopping board.

Now is the peak season for yellow pheasant, and it is also the time when it is the most plump. Normally, this kind of deep-sea fish is very difficult to catch. Although it is relatively common in the seafood market in Sakura Country, the number is definitely not large.

Even with today's quantity, it has almost wiped out all the nearby seafood markets.

There is nothing too particular about how the fish is cooked. After all, you don’t know how to cook. You just need to slice the fish perfectly, fast enough, and keep it delicious.

Remove the scales, wash, and then cut open the yellow chicken fish, and lay the whole fish on the chopping board.

The first step in making the rest of your life is to remove the fish bones. Generally, chefs use professional tools to remove the bones, and there are special tweezers for removing the bones.

Tang Xiaokang definitely doesn't need it, otherwise the old man will laugh to death.

Gently stroking the fish with his hand, he could quickly feel the position of the fishbone through the texture.

Many times, this sensitive perception can bring a lot of overflow to the chef.

Picking up the kitchen knife, he pressed the back of the knife against the flesh of the fish, and pushed it along the texture. With Tang Xiaokang's light force, a layer of fishbone emerged from the back of the knife.

Holding the fishbone between his fingers and the back of the knife, he exerted great force. If he could see through the microscope that the fish was shaking slightly, the slender fishbone came out smoothly, and Tang Xiaokang pulled it out just like that.

He followed the same pattern again and again, and soon there was a pile of fish bone spurs piled up next to Tang Xiaokang.

The movements are handsome and gorgeous, very aesthetically pleasing to a Chinese chef.

Use the back of the knife to pick up the thorns in the fish and remove the bones. This is the method taught by the old man, and it is also the basic skill that the older generation of chefs have learned.

In order to practice, Tang Xiaokang's hands were scratched many times by fishbone, and he almost contracted tetanus.

Now it seems that the effect of the previous training has started to be good, and I can still remember it until now.

The fishbone was thrown into the trash can at his feet, and Tang Xiaokang was still looking for the fish that slipped through the net.

Although the posture looked very cool just now, it is the first time to try raw yellow chicken fish. Tang Xiaokang is not very clear about the structure.

For example, he felt just now that he actually had one or two fishbone left in it several times, but he didn't pull it out.

Now Tang Xiaokang is checking these missing guys.

There are two very obvious, because they have been pulled out, but unfortunately the strength behind is not enough, and they are still left on the fish.

There were also three or four fish bones that had not been pulled out at all. After picking them all out one by one, Tang Xiaokang stroked the body of the fish again. After confirming that there was no problem, he started to the next step.

On the left is the pool. After washing his hands, he picked up the kitchen knife. Looking at the texture of the yellow chicken fish in front of him, Tang Xiaokang began to cut the knife very carefully.

Practicing craftsmanship is practicing craftsmanship. Just now, Xiaokang has accumulated a lot of accumulation in removing fishbone soup, so he dared to remove it boldly and quickly.

But he has never tried such a thing as sashimi. He has always learned from the old man's explanation and watching other people's demonstrations.

Feeling the slight texture inside the yellow chicken fish, Tang Xiaokang cut the knife very carefully. At first, he did not slice it, but divided it back and forth with a cross-shaped knife to separate the fish reasonably.

For this point, thanks to the system's original knife skills training mission, Tang Xiaokang's knife skills foundation has been improved a lot, otherwise, just relying on the effort of changing the knife along the texture is enough to torture people.

It's not too much trouble to change the knife, especially as it becomes more and more smooth as you go later, the speed naturally starts to speed up a lot.

In just a few minutes, each piece of fish has been divided. The side of the blade is attached to the edge, and the blade falls on the skin of the fish. With a forceful stroke along the entire bottom, all the pieces of fish are easily removed.

This is half of the yellow chicken fish, ready to make pure yusheng without fish skin.

The other half, Tang Xiaokang, is preparing to make yusheng with fish skin.

Although it seems that there is not much difference, the only difference is whether there is fish skin or not, but the difference in taste is not small.

The sashimi with fish skin will be more elastic and taste more crispy.

The yusheng that only has fish meat is more delicious, and the fishy smell of sea fish will be greatly reduced.

This is also a matter of personal preference.

Take the cut fish pieces, follow the knife cut just now, slice all the fish pieces into complete yusheng, and place them in the bowl.

The requirements for top-quality sashimi are very high, the speed must be fast, the texture must be smooth, and the thickness of the sashimi slices also has this requirement.

If it is too thick, it will affect the taste. If it is too thin, you will not be able to taste the original taste of sashimi. Whether it can be stable is the biggest requirement for the chef.

This generation is very familiar with Tang Xiaokang. No matter how sliced ​​anything is, Tang Xiaokang can already do it with his eyes covered.

It's just that today is a bit more special. You need to follow the knife and the texture of the fish meat to fillet the fish.

In this regard, the fresh beef from Houchaoshan is very similar.

The salary of the professional beef cutters in Chaoshan is not low, and it is not as good as that of the fish masters here in Sakura Country.

I don't want Tang Xiaokang, who can obviously rely on his talent and technology to make a living, but he insists on relying on his handsome face.

With a knife in his hand, his subordinate Yu Sheng also slowly appeared.

(End of this chapter)