super food empire

Chapter 1363 Chapter One Thousand 360: Sour Orange Crystal Subcutaneous

Relying on the precise dissection of the scorpion-tailed dolphin, Long Yue can be said to have amazed the audience with his skills. Coupled with the gap in strength between the other nine, it seems that he stands out from the crowd with amazing talent.

So, in the face of the embarrassing star addition system, what kind of parts will Long Yue choose for cooking?Is it relatively easy to fillet fish with fins?Or the challenging Yupi Baizi?Or cod liver that is barely cookable?

Soon, everyone saw his choice, neither high nor low was fish skin, three-star fish skin!

Do not underestimate the skin of the scorpion-tailed porpoise. The skin of the puffer fish is poisonous. The skin of the scorpion-tailed porpoise is more toxic. It must be carefully processed to completely remove the toxin before eating, otherwise it will be harmful. Has.

Moreover, there is another difficulty in handling the fish skin of the scorpion-tailed porpoise, and that is the spikes!
Ordinary puffer fish also have spikes on the surface of the skin, but they are small, dense and hard. The spikes of scorpion fish are harder, sharper and larger. If they are not cleaned thoroughly, they will not be edible at all, let alone highlight the softness of the puffer fish skin. /Smooth, refreshing and tender taste.

Fortunately, all of this did not bother Long Yue. After Long Yue took out the poison sac and cut off the fish tail, he cut off the neck and bled the fish skin completely, rinsed it clean and laid it flat on the stone countertop. The blade in his right hand was turned upside down. , Press the blade with the halberd finger of your left hand, stick it flat on the side edge of the fish skin, push it forward one by one, each stroke is very decisive, not afraid of cutting off the fish skin at all.

Although the skin of puffer fish is much thicker than that of ordinary fish, and its collagen content is very high, it is very elastic, but it is still easy to be cut off by a little carelessness under the sharp blade. Long Yue's speed and accuracy shows that he has real experience Absolutely confident in yourself.

Soon, under the watchful eyes of all the judges, the fish skin was cut into two layers, the outer skin with stronger poison and the venomous spines on it were all discarded, and the white inner skin was soft/soft and thin, almost translucent, transparent. It is especially beautiful in the sun, and the texture is like a gel.

Qin Yu nodded secretly, while affirming Long Yue's knife skills, he thought of an incident he encountered when he was a child.

At that time, he was seven years old and tasted fugu for the first time. He felt that the skin of the fugu was so sticky that he couldn't chew it at all, so he asked the chef why he didn't clean the thorns completely.

The chef's answer is that it is enough to clean up the poison, and it is good to eat those tiny bone spurs. If you feel that you cannot chew, you can turn it over and swallow it in one bite.

As a result, I ate a cat, and soon after eating, I started to have a stomachache, and there was blood when I went to the toilet, and the poor blood disappeared like this.

From then on, he refused to eat puffer fish skin any more. Anyway, he would not feel the deliciousness if he swallowed it directly. It would be better not to eat it.

Later, as he grew older and became better at cooking, he became more experienced and knowledgeable. He finally understood one thing, that is, the puffer fish skin can be cleaned, but it is just a lot of trouble. And if it is not handled well, hehehe, people with gastric ulcers say they are very hurt.

Therefore, in line with the dual responsibility standards of being responsible for the diners and being responsible for the food, every time he cooks fugu, he will take the trouble to clean the skin carefully.

in the field
Boil the water and boil the soup and chill it in ice water. Prepare the seasoning and finely chop the chives. Finally, cut the shrunk puffer fish skin into thin strips, carefully arrange them in elegant porcelain plates, and cover them with a small lid. Tao Cuisine is declared complete.

Glancing at the other nine candidates who were still struggling, Long Yue walked up to the judging platform on the round stones in the sea with a tray in his hand, and placed the porcelain plates in front of the judging one by one: "Cold sour orange peel , you seniors will definitely be satisfied!"

"Oh? So confident?" King Chu was surprised.

"Fish skin with three stars, qualified six stars and above, are you sure you can get three stars?" Long Ziyun said, although Long Yue is from his own family, he will definitely not favor it because of this.

"It's definitely fine, otherwise I'll jump into the sea to feed the fish!" Long Yue pointed to the sea surface, making a joke and a little guilty.

"Then let's see how strong you are." After finishing speaking, Long Ziyun opened the small cover first, followed by the other ten judges.

In an instant, the light of Qi burst out fiercely, and the white light engulfed the entire judging booth, and even the surrounding sea water was illuminated as transparent as jade. Be meek.

After a while, the light of the breath slowly converges and gathers into a bunch that rises rapidly, three inches is fleeting, and the promotion of the best product gets the vision, which is refreshing, and the six inches fly by, and the promotion treasure gets the vision of tearing clothes and armor.

Seven inches, eight inches and nine inches, the color turns blue, the promotion is wonderful, and the vision is immersive, becoming a super delicacy with the ability to attack in groups.

In the end, under the gaze of everyone in the audience, the light of breath stopped at ten inches!
Seeing this scene, there were exclamations from every corner of the auditorium, and all the big foodies also showed shock.

Although the scorpion-tailed dolphin is a relatively rare high-grade ingredient, it should be known that Long Yue only uses fish skin, and it is served in cold salad.

Compared with the main dish, cold salad is more difficult to increase the appetite. It can be said that it is the most difficult of all categories. The ability to get ten inches of appetite with cold puffer fish skin can no longer be described as amazing.

Under the light of the ten-inch food gas, the crystal light shines in the porcelain plate, and the puffer fish skin, which is as thin as a vermicelli, is crystal clear and translucent. It is paired with the kumquat-colored spicy radish puree and emerald-green chive filaments next to it, which is simple but not simple. The three colors are accompanied by a pleasant fragrance, which makes people feel the breath of spring in advance.

Pick up the small porcelain pot, pour some sour orange vinegar, the crystal clear jelly is immediately dyed golden, the sour, slightly sweet and fruity fragrance makes people feel refreshed, and the breath of spring suddenly becomes more lively.

"It smells very authentic. Let me taste it first." After sitting for so long, he could finally taste the delicious food. The King of Chu couldn't wait to pick up the chopsticks, picked up a few pieces of puffer fish skin, dipped them in sour orange vinegar, served with a little Chives are delivered to the mouth.

As soon as you take it in your mouth, the well-prepared sour taste falls on your tongue, and immediately opens the closed taste buds, like flower buds blooming in spring, and the whole person becomes energetic. The cool and sour taste rises from the mouth to the top of the head. .

The teeth fall down and chew lightly. It is crispy with waxy, soft and Q-bouncy. The rich collagen brings an excellent rich taste. The fish skin is not fishy at all, but has a light sweetness. It is served with sour orange vinegar and shallots. Really refreshing and delicious, it whets the appetite.

"It's really good. I haven't eaten such authentic cold puffer fish skin for a long time. You should try it soon!" King Chu closed his eyes and made a satisfied nasal sound, impatiently stretching his chopsticks to the porcelain plate again.

(PS: Foodies, let’s eat all the edible parts of puffer fish. The poor balloon is blown up~)

(End of this chapter)