The main spines and fine spines are removed from the peeled fish flesh, and Liu Mang finely chops them into fish puree. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

Chop the carrots, celery, and onions into the same pieces and add to the fish puree. Vegetables not only enrich the taste of the fish puree, but also balance the nutrients between meat and vegetables.

Add salt and black pepper to taste, then add egg whites and flour and beat repeatedly.

There are no things such as ginger and shallots to go fishy, and there is no cooking wine and flower carving. Liu Mang only found a little whiskey in the refrigerator to replace it, but the effect was not bad.

After the fall, the fish paste is elastic and very viscous. With a sweet smell of fish.

"Need help, handsome?" asked Jones, holding a verdant gherkin in his hand.

"No, just help me. Liu Mang smiled faintly.

"What is your Chinese idiom called?" Jones took a bite of the cucumber to his mouth, and thought for a moment: "The husband sings the wife, right?"

"Miss Jones, your Chinese is really good, where did you learn it?" asked Liu Mang as he boneed a tarpon.

"At school, I hired a Chinese teacher to teach me for a year. ”

"A year? That's too fast, isn't it? Liu Mang was a little unconvinced.

"Liu Mang, Jones is a language genius, she knows not only Chinese, but also English, German, French, and Italian. Li Ruonan said with a smile.

"So many doors? That's amazing. ”

"Do you want to throw these things away? I'll help you. Jones asked, seeing the fish skin on the table, putting on plastic gloves.

"No, these fish skins will be used for the rest of the meeting. Li Ruonan replied.

"You Chinese are so funny, you simply don't waste anything. Jones laughed: "When I went to China, I found that even the claws of birds were eaten. ”

"You mean chicken feet and duck feet, and if done right, they're a delicacy. ”

"Really? I'll definitely try it if I have the chance. ”

Part of the prepared fish paste is filled with fish skin, and the other part Liu Mang uses it to knead into small balls. Then bring to a boil in hot water. After scalding, put it in cold water to cool, and wear it with an iron skewer used for barbecue in Guwei's house.

The way it is worn is also very special, following the habits of the Americans. For each fish ball, a little onion is also worn in the middle to synthesize the taste.

"Is this a barbecue?" asked Guvey.

"Yes. ”

"That's right, I have a nice German beer in the fridge and we can have some together. ”

Three grass carp more than one foot long, filled with filling, and thirty skewers of silver carp balls, when these are ready, Liu Mang began to grill.

The oven in the Guvey house is the kind of charcoal-burning American-style round grill. Hearing that Liu Mang was going to barbecue, Gu Wei had already lit the charcoal fire in the grill.

"Is this chili sauce?" Before the barbecue, Liu Mang then searched in Gu Wei's refrigerator and let him find a bottle of American-style sauce.

"Well, sweet and sour, slightly spicy. Liu Mang dropped a little on his fingertips, put it in his mouth and sucked it.

"Mr. Goowe, don't make a fire under the grill too big, it's not a steak, it doesn't need to be burned by a fierce fire. Seeing that Gu Weisheng was afraid that the fire was not big enough, and was about to pour charcoal into the grill, Liu Mang said.

“ok!”

Brush the grill with a layer of oil first, and then Liu Mang put the fish wrapped in the filling.

"Mang, is this the kind of boneless fish I ate last time?" asked Guvey.

"It's pretty much the same, but today it's not that complicated for this fish, just peel off the skin and refill the filling. ”

"Very special method, I've only seen potatoes stuffed in the belly of a turkey before, I didn't expect fish to do the same. And it can be so complete. Jones couldn't help but poke the grass carp on the grill with his hand and sighed.

"Chinese chefs value individual skills the most. For example, I have been cutting potatoes and radishes for three years in order to practice my knife skills. ”

"Liu Mang, are the fish balls also baked?" Li Ruonan took out the skewered fish balls from the basin.

"Mr. Liu Mang, is this meatball made from the Asian carp just now?" Jones's gaze was immediately attracted by the white and jade-like fish ball in Li Ruonan's hand.

"That's right, in fact, Asian carp is just a general term, and there are many other species of them. For example, this fish ball is made from tarpon meat. The flesh of silver carp is very delicate, and it is a very popular fish in China. ”

Liu Mang took the fish balls from Li Ruonan's hand, placed them on the grill, and then picked up a bottle of chili sauce he found just now and raised it: "Miss Jones, do you eat spicy?"

"You can eat a little bit. ”

The grass carp on the grill is grilled over a charcoal fire, and the skin of the grass carp gradually shrinks and makes a squeaky sound.

A fish is about two catties after being filled with filling, so the roasting time is relatively long, but the fish balls put on the back are cooked first.

Liu Mang brushed a little oil, sprinkled with chopped basil leaves, and then picked up a bunch and handed it to Jones: "Taste it, Miss Jones." If you feel that the taste is lighter, you can drizzle some chili sauce. ”

"Hmm. Jones took the fish ball to his mouth, blew a few breaths, and then carefully bit one off from it.

"Huh, there's no smell?"

The surface of the fish balls was not sprinkled with salt, just a little of basil leaves and other vegetables, but Jones's eyes immediately narrowed after a light bite.

The texture of the fish balls is very elastic, and there is a slight sense of resistance when biting down with your teeth, but after chewing it in your mouth, the fresh and sweet taste immediately bursts out on the tip of the tongue, and with the taste of the vegetables inside and the slight spicy sensation of black pepper, it is really addictive.

"Is it delicious?Miss Jones?" asked Liu Mang.

"It's so delicious!" Jones nodded repeatedly: "If you hadn't seen it with your own eyes, it would be hard to imagine that this kind of fish ball is actually made with a low-grade ingredient like Asian carp." ”

"Miss Jones, you are wrong. Liu Mang smiled and shook his head: "There have always been crappy chefs, no low-grade ingredients." Every kind of ingredient has its desirable place, and it is also a gift from nature to human beings. ”

"That's right! That's right!" Gu Wei had already chewed on the grilled fish balls: "Dear Mang, you must teach me this method of making fish balls." If I can't eat it after you're gone, I'm going to die of a broken heart!"

"Please, you're human, not an elf. Jones chuckled.

"The main event is yet to come. Liu Mang pointed to the grilled fish on the grill: "This is the real meal today." ”

At this moment, under the continuous baking of the charcoal fire, the surface of the grilled fish has become charred, and the enticing aroma of meat emanates from the fish, which makes people can't help but come up and inhale again.

"Gollum. Gu Wei swallowed: "Mang, how long do you have to wait?"

"There's no hurry, I still need to bake it for a while. Liu Mang sprinkled salt and black pepper on it and waited quietly.