The puffer fish is very temperamental, and if it is savagely slashed, it will release toxins into the muscles, and the whole fish will be contaminated with the toxins and cannot be eaten. Pen % fun % Pavilion www.biquge.info

Murphy's actions are not like slaughtering pufferfish, but like slaughtering large livestock, and in this way, this precious wild tiger dolphin is ruined.

Hearing the shouts of the two, Mo Fei raised his head and smiled, put the seven or eight pounds of puffer fish into the sink, washed it with water, cut off the fins first, and put the fins in a small bowl.

Then, he cut the belly of the puffer fish upwards and cut it from the bottom to the top, and the belly of the puffer fish was cut in half, and the liver was quickly cut off, carefully removing the intact gallbladder and throwing it away, squeezing the blood out of the liver, and rinsing it with live water.

"Ahh

Gao Hua smiled, "We're thinking too much, Boss Mo's methods are really neat!"

Shen Dali also nodded, "I was shocked just now, it turned out that he did it on purpose, looking at Boss Mo's methods, it is not worse than the master who specializes in dealing with puffer fish." ”

The puffer fish is delicious and not easy to kill, and without a certain amount of experience, it can't be dealt with at all.

As early as the Song Dynasty, there was a book called "Shi'er Bian", which recorded the anecdote of Su Shi sacrificing his life to eat puffer fish. When Su Shi lived in Changzhou, he loved to eat puffer fish. There is a doctor's house, cooking puffer fish is unique, and I want to invite the famous Master Su to eat.

When Su Shi ate puffer fish, his family hid behind the screen, wanting to hear how he tasted it. But seeing Su Shi burying his head and not saying a word, when the family was disappointed, Su Shi, who had burped and stopped putting down chopsticks, suddenly picked up the chopsticks again and said: "It's also worth dying!"

"Risking death to eat puffer fish" has become an allusion and has been passed down to this day.

Wild puffer fish are very poisonous, and the wild tiger dolphin that Murphy is slaughtering is particularly poisonous, which makes it the best puffer fish ingredient because of its umami meat.

In the kitchen, while flushing, Mo Fei picked off the guts of the puffer fish and tore off the fascia everywhere. Then he took a knife from the cheek of the pufferfish, made a circle, and peeled the skin of the fish directly, revealing the crystal clear flesh inside.

Rinse with water several times, remove all the gills, and carefully dig out the fish's eyeballs, which contain highly toxic eyes, he does not dare to be careless at all, and uses scissors to cut them off and throw them away.

At this time, Mo Fei's whole body was already soaked, and the first time he slaughtered a wild pufferfish, he was so nervous that he didn't even dare to wipe the sweat on his face. If it weren't for the surging qi in his body supporting him, I'm afraid he would have been sitting on the ground long ago.

After the blood vessels in the tail were cut, the blood was repeatedly squeezed out, and the water was washed several times, and finally a puffer fish as white as jade was treated.

He washed his hands, wiped his sweat with a towel, and asked the system: "Pompom, how is my brother doing?"

The system checked, "Non-toxic, please keep up the good work." ”

Mo Fei exhaled and took out a sharp zirconia ceramic knife, the blade was slender and single-sided, the angle of the blade was less than 15 degrees, it was extremely sharp, and it was a good knife for cutting fish.

He chose the most tender tenderloin, oblique blades, these days in the food academy to practice knife skills, a lot of progress, only to see a piece of puffer fish meat as thin as cicada wings, put into the white porcelain plate, a moment on the blooming lotus.

The flesh of the fish is no longer white, but has turned into a pale pink, which is so tender in the light that it makes people salivate.

"Pompom, why did the puffer fish turn red? Didn't I clean it?" asked Murphy.

"The host, the top wild pufferfish, will show this color, so don't worry. ”

Gao Hua saw the color of the puffer fish sashimi, his eyes almost lit up, and he said in surprise, "Brother Dali, have you seen it, it is the top puffer fish sashimi!"

Shen Dali's stomach growled, "Why do I feel so hungry?" he said, already swallowing.

Mo Fei took out a carrot, the knife was as fast as the wind, and in a few minutes he carved out a bird and placed it in the corner of the plate.

"It's an osprey!" Gao Hua exclaimed: "I haven't seen you for a few days, Boss Mo's carving is making rapid progress!"

【Fugu sashimi】After the completion of this dish, a red lotus flower blooms in the large white fetal porcelain plate, and an osprey sticks out its beak and pecks at the lotus, which is simply ingenious.

He places a porcelain plate on top of ice cubes to preserve the best taste of puffer fish sashimi.

"Boss Mo's dishes are too exquisite!" The two of them admired while watching.

Mo Fei cut the remaining puffer fish meat into pieces and put it on a plate, took out the hot pot basin, poured in pure water, put in the grassland fresh white mushrooms, lettuce, reed sprouts, and water tofu respectively, and poured the puffer fish meat pieces into it and simmered over low heat. This is the second course [Fugu hot pot].

At this time, the fragrance of [Little Red Oven Stewed Duck] has wafted out, skim off the foam, take out the duck, drain it, and roll it three times in the hot oil, and the aroma of duck meat spreads in an instant.

"Wow, it's so fragrant!" Gao Hua sniffed the fragrance and said, "Da Li, have you ever seen Boss Mo's approach?"

Shen Dali shook his head, "Braised duck, roast duck, roast duck, salted duck, there are many ways to make ducks, and it is the first time to see you when you pass the water and then fry it." ”

After three rolls of oil, the duck's skin becomes golden and firmer. Mo Fei put the duck into the boiling water again and continued to simmer.

Seeing Mo Fei take out another handful of artemisia, Gao Hua said, "Boss Mo, how many dishes are you going to cook? ”

Mo Fei smiled and said: "There are a total of eight dishes, called [Su Shi Eight Dishes], taken from Su Shi's poem "Hui Chong Spring River Evening Scene". ”

Shen Dali said: "This poem is well-known, and everyone knows it, how can it be connected with food?"

Murphy said, "You can memorize this poem again and see what eight dishes you can guess?"

Shen Dali began to carry it, back and forth, except for duck and pufferfish, he really couldn't think of any other dishes.

Gao Hua quipped: "Big gift, Boss Mo still has one in his hand, called Artemisia." ”

"Yes, yes, Artemisia is the same dish. ”

Mo Fei no longer sold Guan Zi and said: "These eight dishes are [Peach Blossom and Bamboo Shoot Soup] [Stewed Duck in Little Red Oven] [Stir-fried Artemisia] [Scrambled Eggs with Reed Sprouts] [Puffer Fish Sashimi] [Puffer Fish Hot Pot] [Puffer Fish Mixed Drink] [Fin Wine], and you can eat them in a while." ”

Shen Dali chanted the poem again, and suddenly realized, "Boss Mo, you are so powerful, it turns out that every poem implies dishes, and you really kneel!"

A large handful of artemisia, Mo Fei only picked the shoots on it, and discarded the rest, which was worthy of picking a small pot, which was only enough to fry a plate of vegetables.

"Oh, I said Boss Mo, you are too wasteful, you can eat the whole root of tender artemisia. Gao Hua said.

"But the taste and nutrition are all in this shoot......"

After washing the artemisia, Mo Fei peeled out the reed buds again, and the white raw reed buds looked attractive, and they were also sweet and delicious when eaten raw.

Finally, there is the processing of spring bamboo shoots. In the cold winter, such fresh spring bamboo shoots are very rare, Mo Fei cut off the tips of the bamboo shoots, cut them into thin strips, blanched them lightly in boiling water, and quickly put them in cold water, so as to keep the bamboo shoots crisp.

At this time, the ingredients have basically been processed, the small red stove is bubbling hot, and the water in the puffer fish hot pot has begun to bubble up tiny bubbles.

Murphy looked at his watch, and it was exactly half past four in the afternoon. He was not in a hurry, skimmed off the oil and foam in the duck soup, and put out a pot of duck soup, the soup was clear and transparent, with the fragrance of duck meat.

Pour this pot of duck soup into the pot, turn on the fire, then cut a few slices of Jinhua ham and put it in, put in the spring bamboo shoot shreds, the pale yellow bamboo shoots and the red ham meat complement each other, just like a picture.

Gao Hua and Shen Dali couldn't stand anymore and desperately wanted to break into the kitchen and take a sip of duck soup and a bite of puffer fish sashimi to fill their stomachs.

Just when they could barely stand it, there was a dense knock outside the door......