I burn big seats in the countryside

Chapter 60 Golden Retriever Lionfish

Li Yan can cook any dish at will, and any dish can convince everyone, but he chose a more difficult dish, 'Golden Lionfish', which is not an easy dish.

This dish is called "the first dish in Hebei".

The raw material of this dish is carp or grass carp, and fish of more than three and a half catties is selected.

At this time, the onlookers said:
"As expected of a master."

"That's right, I have never seen this dish in restaurants and restaurants in the city."

"It's amazing, it's amazing."

On the TV, when the camera turned to the auditorium, everyone looked astonished.

The Yunxi family watching TV, Li Huimei kept talking:

"It's amazing, it's amazing. This chef is not only good-looking, he is even better at cooking."

When Yunxi heard her mother's praise, and Li Yan on TV, the pressure in her heart spread instantly.

The very powerful chef on TV was at the same temple fair banquet as me. Watching Chef Li Yan on TV, the pressure in my heart swept over instantly.

Especially this Chef Li Yan on TV, with exquisite and perfect knives, and such a powerful background introduction, this chef is really amazing.

What is even more surprising is that a fan casually said, "I want to watch the cooking on the spot." Unexpectedly, he chose lionfish to cook.

Such strength and aura are very strong.

On the TV, the atmosphere at the scene was very lively, and people kept cheering:

"Li Yan, come on."

I saw that Li Yan was cooking with a neat technique. He picked up the processed fish, turned the fish over to look at it, wiped off the water, and after putting it away, he began to choose the knives on the table.

Then, holding a relatively wide knife, I used the cooperation of the left and right hands to "swish, swish, swish" a few times. The technique was fast and the blade was sharp, and the fish head was split from the lower lip. The fish head was facing left, and the fish back was facing outwards. Lay flat on vegetable pier.

After arranging the position of the fish, Chef Li Yan changed another knife after a burst of cheers.

The other knife is slender, and the moment it is pulled out, the knife is sharp and powerful. Although it is small, it is very sharp. The blade is 2 cm wide and 30 cm long.

Watching Chef Li Yan take out the knife, the voices outside the camera quieted down, for fear of disturbing him.

The Yunxi family in front of the TV was also very quiet, watching intently, especially Yunxi, looking at the knife in Chef Li Yan's hand. This time, he must watch carefully to see how to operate the knife.

On the TV, the camera is not looking at other places shaking back and forth, but is on Li Yan's hand, staring at the fish carefully, for fear of missing something.

Just as everyone watched quietly, the slender knife in Li Yan's hand fell on the gills of the fish in an instant, and the knife fell directly.

Generally, the fish is cut from the back of the fish with the knife, and cut along the back until the bone on the belly of the fish is reached, where the meat can be deboned.

The golden lionfish comes in the opposite direction. Cut the knife from the gills, along the position of the gills, remove the bones from the belly of the fish, separate the fish meat, and pick the meat on the belly of the fish upside down. When it reaches the back of the fish, Stop the knife, it cannot be cut off, if it is broken, you have to start from the beginning.

In this step, the chef needs to be very careful and cannot use brute force. If the fibrous tissue of the fish is damaged, it will also affect the subsequent shredding.

The fiber of the fish is destroyed, and it will be broken soon after shredding, which will also destroy the beauty of the dish.

I saw that Li Yan's knife was so soft that it could be bent. He inserted the knife directly into the fish bone from the gills, and watched the surface of the fish skin slide. Soon, the knife came out from under the fish's belly. Curved knife.

After seeing this operation, not only the audience shouted.

Even Li Huimei, who was watching TV, said:

"It's really amazing. It's worthy of being a top chef. This temple fair must be yours. If you kill them, you will always be number one."

Yunxi on the side also said:

"awesome."

However, Yunxi was a little embarrassed when she heard what her mother said. Yunxi thought: Mom, I want to participate too. You are such a fool.

Yunxi thought about watching the show and telling her parents that she would also go to this temple fair.

At this time, Li Yan on TV had already sliced ​​the fish.

Then Li Yan changed another set of things, not a knife, but two iron pieces, each with a circle at the bottom.

At this time, Li Yan put the two knives together, and the raised part of the circle fit each other, twisted it, and it turned into a pair of scissors.

There was a lot of shouting at the scene, not to mention the exquisite knife craftsmanship, but the combination of these knives is unexpected, and what is even more impressive is that the usage of each knife is beyond imagination.

I saw Li Yan quickly picked up the fish, supported both sides, and cut the fish into filaments. In less than 6 minutes, he finished cutting one side, and then cut the other side.

The audience at the scene cheered continuously.

Li Yan quickly finished cutting. After Li Yan stopped, he said:
"Now I put it in the water basin, and everyone can see the filaments of the fish."

I saw that Li Yan picked up the fish, but none of the shreds fell.

The moment it is put into the pot, the shredded fish slides and blooms instantly in the water, like a chrysanthemum with asparagus in the water, thousands of thin willows with hundreds of silks, swaying with the shaking of the water, the shredded fish is very spiritual .

At this time, the host said excitedly:

"Look, everyone, the fish's filaments are distinct, and they sway slowly with the water flow. The thickness of the fish filaments is uniform. This is simply the birth of a work of art. I am honored to see Chef Li Yan's masterpiece today. Really honored."

Accompanied by cheers and applause, they were all applauding for Li Yan.

Such exquisite knife skills, Yunxi in front of the TV, opened his eyes wide, looked at it in surprise, and said:
"Amazing."

I saw that Li Yan on TV showed everyone the exquisiteness of shredded fish, and then proceeded to the next step.

Adjust the batter, hang it evenly on the shredded fish and the fish, heat up the oil, and let the oil warm into the fish.

I saw Li Yan shaking the fish while frying, so that the gills of the fish were stretched, and the fish shreds were scattered, so that it could be shaped.

When it is fried to golden brown, remove it and place it on a plate. At this time, the shredded fish is golden yellow.

The shredded fish is like a lion's golden fur, with both sides erected, fluffy and curved, and it has been well shaped.

Yunxi looked at the lifelike fish, which had already been finalized. It really looked like the innocent dog of Gao Fuxing's family.

Although Yunxi has never seen a lion with his own eyes, Yunxi has seen a poodle.

On TV, Li Yan, the fish is very domineering like that dog.

Li Yan then made the toppings. When the toppings were ready, they were poured over the fish.

Li Yan said:

"Food can be diverse, don't destroy the taste of the ingredients themselves, you can use tomato sweet vinegar for sweet and sour taste, or chili tomato for sweet and spicy taste, adjust according to personal taste, this is the diversification of toppings."

As soon as the words came out, the crowd at the scene immediately stood up and applauded when they saw the fish meat taking shape.

At this time, the host took a bite and said in admiration:

"The tenderness of the shredded fish, the crispness of the batter, and the sweet and sour taste are simply enjoyable. This is not only a delicacy that satisfies the taste buds, but also a visual feast."

"Next, let's pass the food to the audience, let's continue to interview Chef Li Yan."

With the handing out of the fish plate, the camera returned to the host and Li Yan.

At this point the host asked:

"Chef Li Yan, what do you think about participating in this temple fair, or your competitors, what do you want to say, or do you have any words from colleagues."

The host just wanted to ask, are you ready to put on a fork, such a great cooking skill.

Li Yan on the side smiled faintly after listening to the host's speech.

Li Yan looked at the camera, pointed to the fish plate passed back from the audience very low-key, it was completely clean, and said:
"In less than 3 minutes, just the CD, nothing to say, I am the first."

(End of this chapter)