A mouthful of fried rice at a sky-high price, Old Tang apprenticed on the spot

Chapter 494 Killing Fish

Li Yi didn't have any intention of chatting with these leaders at first, seeing that Director Feng didn't intend to talk to him, he winked at Xiao Zhang and the others behind him, then returned to the stove, and continued to work.

[Yulin Fragrant Waist] He was only halfway done. The egg meat rolls had just been steamed in the pan, and it was time to make fish balls.

Hunan Province is inland and there are no sea fish, so the fish used in this dish is usually mandarin fish.

But this time Li Yi made it with sea fish, that is, the money spot fish he used to make the fish head with chopped peppers.

After returning to the desk, Li Yi asked Xiao Zhang and Xiao Guo to carry out Qian Banan from the water tank.

This golden spot weighs twelve catties, which is about the same weight as that of the tiger puffer fish, but a bit bigger than the tiger puffer fish.

It has been three days since Shen Han bought it back, but it is still active and very vigorous.

After Xiao Zhang and Xiao Guo put it on the water board, it bounced suddenly and almost jumped off the table.

Fortunately, Li Yi grabbed its gills and controlled it.

Sensing the commotion here, Feng Ju, who was talking to Xia Zhuo, looked back suspiciously, but found the money spot that Li Yi pressed in front of him.

Seeing such a big leopard-like fish covered with round spots all over its body, Ju Feng was very surprised and came over out of curiosity.

As soon as he came over, the dozen or so people behind him also surrounded him, surrounding Li Yi and Xiao Zhang in the center.

The three of Xiao Zhang were marveling at the ferocity of the money spot, when they heard the movement behind them, they found that all the leaders had come, and they were stunned for a while.

Li Yi didn't take it seriously, and still handled the ingredients on his own.

"Knife."

He reminded.

Xiao Zhang came back to his senses when he heard his voice, and hurriedly handed him the fish-killing knife.

"Help me press it."

Li Yi signaled Xiao Zhang and the two to come forward and press the fish body and tail, then took the rolling pin, and hit the head above the fish's eyes.

Qian Ban, who was still tense, trembled, and then softened.

Seeing this, Li Yi opened the fish's gills with his hands, pointed to the inner skull above the fish's gills, and explained to Xiao Zhang and the others: "The longer the fish struggles, the more adrenaline and cortisol it secretes. The more hormones there will be, and a lot of lactic acid will accumulate in the fish, which will affect the taste.

Therefore, when killing fish, it is best to destroy the brain directly, so as to minimize the struggle of the fish before death. "

Xiao Zhang and the others came to help him as a kitchen assistant for free, and if they were to contribute, they would naturally have to give him some benefits.

But under the watchful eyes of the leaders and chefs around, the three of Xiao Zhang were so nervous that they were sweating profusely, and they only knew how to nod in response.

As for how much you listened to, it is not known.

After hearing Li Yi's explanation, Feng Ju was aroused curiosity.

This young chef seems to be different from the chef in his impression.

When other chefs explain cooking methods, they start from the taste.

But this little chef starts from a deeper and more scientific point of view to explain why he should do this.

Interesting!

Not caring about the crowd around the audience, Li Yi continued to explain: "If it's a small fish, you can use a long nail to directly penetrate the fish's brain.

But the bones of this big fish are too thick for nails to penetrate.

Therefore, we can start from the inner skull of the fish gills, where the bones are relatively weak. "

After explaining, he held the slender fish knife steadily, along the top of the fish's gills, with the blade facing outward, and quickly pierced into Money Spot's brain.

Money Banner struggled immediately, his whole body twitched violently, the fish's gills closed, and even clamped the blade.

However, Li Yi had expected it a long time ago, and had already taken out his hand in advance, and the outward-facing blade did not cut himself.

Seeing this scene, Feng Ju, who was on the sidelines, couldn't help but marvel: "This fish is wild, is it wild?"

Shen Han came forward and explained with a smile: "It's wild. It just landed the day before yesterday, and it was sent by air."

"No wonder."

Bureau Feng nodded and asked, "Isn't this fish cheap?"

"This one is three thousand and eight."

Shen Han explained truthfully.

"So expensive?"

Feng Ju frowned.

Seeing this, Shen Han quickly added: "The total price is a bit high, but this fish is enough for more than a dozen people, so it's not too expensive if shared equally.

When we receive foreign guests this time, the quality of the ingredients must pass the test. It's time to save, it's time to spend! "

Feng Ju thought for a while, and his brows relaxed: "It's not too exaggerated to calculate it this way, but it's better to control the cost if it can be controlled. The official financial pressure is also great, so it can't be too extravagant and wasteful."

"Yes Yes."

Shen Han echoed again and again.

While speaking, the struggling strength of Qian Ban on the desk has gradually relaxed.

Seeing the gills of the fish opened again, Li Yi stretched out his hands to grab the gills, opened them, and then quickly slashed the gills on both sides.

Blood gushed out quickly, dyeing the purplish red gills even more bright red.

Then, he took the scaler, knocked off a piece of scale from the fish's tail, and cut a hole in the fish's tail with a knife.

Blood spurted and flowed wantonly on the chopping board.

Looking at the flowing blood, Li Yi continued to explain: "After the brain is destroyed, the fish's heart will continue to beat for a while.

We can take advantage of this period of time to use the pressure of the heart to expel blood and let the blood out of the fish as much as possible.

This can effectively remove the fishy smell and also allow the fish to be preserved for a longer period of time. "

While speaking, Li Yi allowed the blood to flow, while beating the scales all over Money Spot with a scaler.They were all cleaned up.

When the scales are finished, the fish blood is almost released.

Li Yi took the water pipe and washed the blood and scales away.

Afterwards, he took the rag and wiped the knife blade, held down the body of the fish, and pierced the slender fish knife directly into the belly of the fish.

"Ugh!"

"Eh?"

Seeing Li Yi's actions, the chefs onlookers all exclaimed in unison.

They breathed a sigh of relief after seeing that the bright red blood flowing out from the knife edge was not mixed with green variegated colors.

Bureau Feng didn't know why, so he turned around in doubt and asked, "What's wrong?"

Seeing this, Liao Wendong explained: "He probably wanted to pierce the heart of the fish and let the blood out to enhance the taste of the meat.

But the heart of the fish is too close to the gall, and if one is not careful, the gall will be punctured.

Once the courage is broken, the fish will be bitter and useless. "

"Fortunately."

Dong Haiqiang added: "He stabbed quite accurately, did not pierce the gall, and his technique is very good."

"Oh?"

Feng Ju was aroused by their words, and carefully observed Li Yi's movements.

After puncturing the heart and letting out the remaining blood in the heart, Li Yi used a knife to chop open along the spine gap at the fish's tail, took a steel wire, and pierced it along the nerve opening in the spine.

Seeing Li Yi's operation, Director Feng couldn't help being curious and came forward and asked, "What is this method?"

Seeing his inquiry, Li Yi explained casually: "After the fish dies, it will still pulsate under the action of autonomic nerves, that is, thump.

That is not easy to deal with, and it will also lead to the accumulation of muscle lactic acid.

This can damage the nerves in the spine, and the fish will not move completely, which is easier to handle. "

"I see!"

Bureau Feng nodded suddenly.

Looking at Li Yi, he suddenly asked curiously: "Are you a professional chef? Is it home school or a technical school?"

"I am self-taught."

Li Yi explained with a smile: "My undergraduate major is food science and engineering."

"Oh! No wonder!"

Bureau Feng understood now.

No wonder this kid is full of terminology. He turned out to be a college student majoring in food.

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(End of this chapter)