Lisko's American life

Now that the ingredients have been prepared, and the fish meat has been successfully transformed into the form of mashed meat according to his own ideas, the next process becomes much simpler and easier to control.

Of course, the simplicity is that for a person like Lisko who already has a strategy in hand, for a novice chef who has never had a strategy or even obtained relevant information, these steps are still relatively complicated. The taste of the pills becomes fresh and smooth, and at the same time, the taste is excellent. Any next step needs to be treated with caution, and even special attention should be paid to the timing of adding these condiments. The fish **** were not as smooth as expected.

For those experienced chefs, they already have a general concept and understanding of how much the seasoning needs to be put in their hearts. Even because they are too familiar with these processes, they do not need any weighing, and they simply use a small spoon to distinguish the seasoning. , a more appropriate amount can be taken out.

But for a novice chef, it is the most difficult thing to master this kind of weight. For example, the guide says that you need to put 40 grams of salt. How much is 40 grams? There may not be a more accurate concept. If you put too little, the taste may be weaker. If you put too much, it will directly destroy the meat puree that you finally made, and the taste of the fish **** made is also more heavy. Many people are unable to accept it.

Faced with this situation, Lisko has an easier solution. He first weighs the approximate weight of his mashed meat, and then makes a corresponding comparison according to the example provided in the guide. The fish paste that comes out is 1200 grams, but the above example is only 400 grams, so when adding condiments next, you must multiply each value by three times according to the share above.

This kind of simple math problem is naturally not too difficult for Lisko. All the seasonings should be added in three times according to the corresponding proportion, and each time they are added, they should be added and stirred as much as possible. These seasonings are all naturally volatilized in the whole meat puree, rather than all agglomerated together.

After stirring once, there is resistance on the hands when it is time to stir, and even when the meat paste becomes a little thicker, temporarily let it sit in place for about 10 minutes to dry, and then add it later. The next seasoning, and then filter and push back and forth about three times, all the seasonings can be added. The fish **** stirred in this way not only have firm and tender meat, but also contact all the seasonings with all the meat. .

For Lisko, this process is relatively easy to control and grasp. The only thing that feels a little tired is that during the stirring process, you should pay attention to the process of clearing first and then slowing down, so you deliberately control your strength and slowly stir slowly. This process is more tormented, not only the whole person's wrist is a little sore, but also needs to pay attention to one's own strength, which is really a laborious and time-consuming thing.

After all the seasonings are in close contact with the meat puree, the process is not completely completed. It is also necessary to add salt, egg whites and starch. After slowly adding them in order, the original clear meat puree has also become white. It seems that at this time, the meat paste can no longer be called that, but it feels more appropriate to use a more appropriate name, that is fish paste.

Now the state in the basin is like a bowl of white porridge, and there are bubbles constantly emerging during the stirring process, but even so, Lisko still does not stop stirring, because for those who have strategies Whether it is successful or not is a comparative phenomenon and observation.

When he felt that the stirring had almost reached a suitable range, Lisko took out the rice bowl that had been prepared a long time ago, then took out a piece of fish paste in his hand and put it into the clear water in the bowl, observing the other party. Specific performance in clean water.

One of the most notable features of the performance of the stirred fish paste in water is that it does not sink. If it still shows a sinking action, it means that the horn in the fish paste has not spread to all the meat fillings.

And Lisko looked at the fish paste floating on the water and finally realized that his stirring work could come to an end temporarily. At the same time, the production of fish **** also entered the next itinerary.

The next Yu Rong also needs to enter a quiet waiting process, and this process usually takes 20 to 30 minutes. Originally, it was necessary to put these mixed fish paste in the refrigerator to refrigerate, but Lisko took a look at the outside. The air and the temperature of the room at this moment, I feel that there is no need to put it in the refrigerator, and the temperature required by the guide is below 30 degrees. In the current Colorado area, the temperature in the air is almost below zero. Even though the room was warmer, the air temperature did not reach 20 degrees.

In these 20~30 minutes, Lisko was busy all morning, and finally got a time to breathe. He originally wanted to go outside to see Li Feng who was exercising with his granddaughter, but he was afraid of his own. The daughter will pester her after she sees her father, making him unable to carry out the next stage of work, so she temporarily makes herself a cup of warm black tea in the living room, while enjoying the tranquility after labor, while waiting for herself food can be processed as soon as possible.

At this stage of his fish ball making work, he has almost completed 2/3 of the process~www.readwn.com~ The rest is to successfully transform the fish paste that originally belonged to porridge into fish balls. Carrying out this step with confidence, Li Keke found the corresponding video early, and after repeated observation many times, he has almost grasped the key points of how to squeeze into fish balls.

After two cups of black tea, my body, which was still a little cold, instantly warmed up. I picked up the watch and looked at the time distance displayed on it. It was almost half an hour after I finished my preparations. It was the best time to start the next step. Lisko immediately picked up the stove in his home and first boiled a large pot of water. After the water was completely boiled, he turned the fire into a small fire, and kept the water as long as possible. between 60 and 70 degrees.

Squeeze the fish paste into egg yolk-sized **** with the tiger's mouth in your left hand, scrape it down with a small spoon in your right hand, and slip it into the pot along the edge of the pot. Prepare a cup of cold water next to his right hand, scrape the fish **** and dip the spoon once, so that the fish mud sticks to the spoon and affects the shape. Lisko keeps in mind the main points of these movements and starts the real operation according to the method seen in his video. I have to say He is quite gifted for this kind of thing. After a few experiments and a few failed products, he quickly got the main trick.

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