Cut the skin and guts from the head of the pufferfish, then finely remove the whole flesh from both sides. Pen ~ fun ~ pavilion www.biquge.info

"Boss, do you use cold water or hot water for the noodles?" asked Five Eyes, holding a large wooden basin.

"What I'm going to do is fry the dumplings, let's use warm water. Liu Mang responded, then took out two quick knives and finely chopped the fish into minced fish.

Liu Mang left the pork eye and pork roe, he took a bowl for pounding garlic from the table where the tools were placed, pounded it into a slurry, and then carefully filtered out the residue with filter paper, leaving only the juice for later use.

This time, Liu Mang's 'Yusheng Dumplings' uses the method of 'braised finless porpoise', or uses poisonous mushrooms to reconcile, but this time he will present it in a different way, so as to be more in line with the taste of Dongying people.

The poisonous mushroom was taken out of the space by Liu Mang with the person on his back just now, and a small half bottle of monkey wine was taken out together.

During this time, Liu Mang found that monkey wine is not only delicious, but also has a fruity aroma that can remove the fishy smell of meat and fish, which is better than cooking wine and rice wine.

Chop the mushrooms, add a little monkey wine, salt, pepper, mix in the pork meat and the juice you have just strained, place it in a small basin, and stir it constantly with your hands in one direction.

After stirring for about ten minutes, the filling of the dumplings is ready, and when the dough is kneaded, you can start wrapping.

"Hey, is he going to make a fish head?" Taking advantage of the vacancy, Liu Mang looked at the opposite side.

It was found that Hideo Fukuda was struggling to hold a fish head and place it in a baking tray, while his assistant kept spreading the juice from a basin.

The fish head in the baking tray is huge, weighing at least twenty or thirty pounds, and it looks like a small mountain in the baking pan.

"Grilled tuna head? ”

He has been coming to Toei for many days, and Liu Mang has also discussed Toei cuisine with masters such as Ida Huaishu and Kanejiro Kanemoto.

So he knows that Dongying people don't like to eat fish heads, and most of them use it to make clear soup for dishes, and it is very rare to use the whole fish head to grill it, like Hideo Fukuda.

"Liu Mangjun, are you going to make dumplings?" Hachiro Yamano walked over.

"That's right. Liu Mang nodded.

"You can slow down a little bit, because Fukuda-kun's dishes will take a little time. ”

"Why!" Five Eyes, who was kneading the dough, squinted his eyes: "Do we still have to wait for him?"

"Well, that's it. Hachiro Yamano laughed dryly: "This is also to ensure the fairness of the game, if you give it to passers-by one after the other, you won't be able to distinguish the advantages and disadvantages." ”

"No problem. Liu Mang thought about it and agreed.

Hachiro Yamano is right, if you make your dumplings first and leave them for a while, it will indeed affect the taste, and the best way is to master the time and let the dishes of the two be baked together.

"Xiao Wu, after you knead the dough, let it rise for a while, and we will make dumplings later. Liu Mang commanded.

"Understood. Five-eyes nodded, placed the dough in the basin, and put a wet towel on it.

Since there was enough time, Liu Mang and the others simply walked to the place where Hideo Fukuda was cooking and watched.

Seeing Liu Mang coming, Hideo Fukuda, who was handling a big fish, snorted coldly with his nostrils facing to the sky.

There was a big fish still struggling on the board in front of him, and Hideo Fukuda wrapped the head of the fish in a towel and held it down with his hand, then picked up a sharp long knife and quickly cut open the belly of the fish.

This big fish was huge, weighing about a dozen kilograms, with a bulging belly and a body covered with fine dots.

As Hideo Fukuda cut open the belly with a knife, a large amount of crystal clear, orange-red roe flowed out of the gap in the belly.

"Boss, this is salmon roe, right?" asked Five-Eyes curiously.

"Well, that's right. Fresh salmon roe is full of umami and the taste of seawater, and the flavor is very unique. Liu Mang nodded and replied.

Hideo Fukuda used a small basin to pack the roe and discarded the large fish with hollowed out roe.

"It's a little confusing, what does this Fukuda Hideo want to cook? Grilled fish head, and remove fish roe?" Liu Mang thought secretly.

There is another big difference between Dongying cuisine and Chinese cuisine, that is, the variety is very simple. There are just a few things back and forth, such as sushi, grilled food, boiled food, etc.

The difference in taste is only in the difference in the ingredients and the level of the chef's skills, and the methods are actually very different, and there is not much difference.

"Oh, it turned out to be a cooking ball. After waiting for a while, when he saw Hideo Fukuda's assistant take down the pottery urn on the stove, stir the rice inside in a wooden basin, and dissipate the heat, Liu Mang understood.

Dongying's rice balls Liu Mang has eaten, and most of them are triangular. The rice balls are usually wrapped in a pickled plum and wrapped in a piece of dried seaweed on the outside, making it easy to carry.

I heard Ida Huaishu say that cooking rice balls is also very particular, and when pinching, you need to dip some salt on your hands, and the pinching force must be even, otherwise it will fall apart.

Toei's rice balls are actually somewhat similar to sushi, and the recipe is similar. However, Liu Mang feels that sushi is a little more upscale, and rice balls are more commoner, and any housewife in Dongying will make it.

"Master, I think the dishes that Hideo Fukuda is cooking now are nothing special, they are all ordinary ingredients, and there is nothing out of the ordinary. Liu Mang couldn't help but ask softly to Erlang Xiaoqiao next to him.

"I'm also very curious, could it be that he changed his way today? I've seen Fukuda cook before, and there are all kinds of ingredients for cooking, all of which are very cold things. Jiro Kohashi was also a little surprised.

"Liu Mangjun, my cooking is already halfway done, you should go back and do your business, lest it be too late to get it, and it will be embarrassing. Seeing Liu Mang and Erlang Xiaoqiao, standing in front of him and pointing, Fukuda Hideo said very unhappily.

"Hehe......" Liu Mang shook his head a little funny, turned around and walked towards the place where he was cooking.

As he walked, he thought to himself that his attack was still too light just now, and he should have kicked off his two front teeth as well, so as not to look annoying.

"Xiao Wu, you cut the dough, and I will roll the dumpling skin. Walking back to his place, Liu Mang commanded.

"Okay!" Goyan replied, took out the dough from the basin, kneaded it on the cutting board, and divided it into small balls of uniform size.

I have to say that during this period of time, under the supervision of Liu Mang, Wuyan has really made great progress. Whether it's killing fish or slaughtering chickens, ingredients or kneading dough, some of the things that are done are easy to do.

Liu Mang didn't look at the wrong person at first, in addition to being a little lazy and hippie, Wuyan is still very talented in cooking.

It's just a natural material to do this business, as long as it is polished for a period of time, it will soon be able to stand alone.