In autumn, the direct sunlight gradually moves south to the Tropic of Capricorn.

The time of daylight is also relatively late.

Early the next morning.

The sky of the river and sea is still only cloudy and shining.

When Bai Xiaobai was still sleeping with his head covered, he was holding the quilt with both hands and the quilt between his legs, as if he was rubbing his sister, and his posture was very **.

Six o'clock sharp.

A cold electronic sound sounded in Bai Xiaobai's mind.

[Ding Dong - the host's early bird has worms to eat, don't be a pig, the new product has been upgraded. 】

Bai Xiaobai originally planned to continue to be a pig, but when he heard that the new product had been upgraded, he squinted, turned over, and jumped up.

The new product in my mind has been quietly upgraded.

B-level difficulty food upgrade so quickly, it's really rare, a bit unscientific, and I always feel that it's not that simple.

Bai Xiaobai yawned, rubbed his eyes, and asked, "System, what's new this time?"

Cool electronic audio report:

[Host, the new delicacy is steamed anchovy with Ulva cabbage, which has been upgraded, all the ingredients needed have been prepared, and the host can do related cooking work. 】

Anchovy!

When Bai Xiaobai heard this dish, his head was a little confused.

He'd heard of lettuce and anchovy, but he hadn't touched the two ingredients before, let alone cooked them, so he didn't know the bottom of his heart.

Fortunately, he already knows how to make the new product.

Bai Xiaobai got up, put on a long-sleeved white shirt, and went back to the bathroom to wash up.

After taking care of his personal hygiene, he hurried down to the first floor and couldn't wait to enter the glass kitchen.

All the ingredients needed for the new product have appeared.

A rectangular glass jar about one meter long and half a meter high and half a meter wide appeared next to the exclusive cabinet for gourmet dishes.

The glass tank is filled with more than half a tank of water, and several oxygen jets are inserted in it, constantly spitting bubbles and pumping oxygen into the water, and there is an oblong fish in the tank.

This is the anchovy.

Anchovy is a fish that can survive in freshwater and saltwater, and it is a migratory fish that spawns in the anadromous river, because it enters the river from the sea in early summer every year, and will not appear at other times, so it takes the meaning of 'time', because it belongs to fish, the ancients added the word fish next to it to become 'anchovy'.

Anchovy is known as the treasure in the water of the south of the Yangtze River, the ancient tribute of the royal goods, is a rare and precious fish in China, because the nutrition is extremely rich, the meat is plump, and the taste is fresh and tender.

Since the ancient Six Dynasties, due to the high level of scholars and scholars and scholars, the anchovy is as famous as the puffer fish and the saury, and is called the "Three Freshs of the Yangtze River".

As early as 1990, the Chinese health authorities issued the "Measures for the Sanitation Management of Aquatic Products" to prohibit the puffer fish from entering the market.

Due to the pollution of river sewage, the production of saury has declined greatly in recent years, and this type of food is rarely seen.

Since the construction of a utilitarian dam in the Yangtze River, the anchovy cannot go up the river to spawn, and almost at the same time became extinct in the wild with the 'giant panda' white-sided dolphin.

Nowadays, the anchovies seen in the Chinese market are all artificially farmed, or imported from rice countries.

Bai Xiaobai also saw this ingredient for the first time in his life.

The gill rakers of the anchovy are fine, the scales are large and thin, there are fine lines, the back and head of the body are densely covered with gray-black, the upper side is slightly blue-green luster, the lower side and abdomen are silvery-white, the pelvic fin and anal fin are grayish-white, and the edge of the caudal fin and the base of the dorsal fin are pale black.

The fish swims in the water, driving a burst of sparkling bright silver, swimming extremely fast, very lively, and at first glance it is a very fresh ingredient.

I didn't expect the system to provide live ingredients this time.

Therefore, killing the fish alive is the first big challenge.

Anchovy is special, its scales are different from other ordinary freshwater fish, and they are edible, so Bai Xiaobai does not need to scrape out the scales.

Therefore, it is necessary to ensure that the method of handling live fish must be crisp and neat, but if there is a little mud and water, the anchovy jumps, the scales on the body are broken, and the wounds appear, and the fish meat will be greatly reduced in terms of quality and taste.

Fortunately, Bai Xiaobai was born in a traditional cooking family, and he has been circling around his father since he was a child, and he has long known the method of killing live fish.

However, he also slaughters fish by himself during the New Year's holidays, so Bai Xiaobai's methods are already quite skillful.

There was a hand-fishing net next to the glass tank, Bai Xiaobai scooped up the anchovy, covered it with the net, and quickly knocked the fish out with the back of the knife.

This knock is very forceful, too hard, the head of the fish bleeds profusely, the fish blood will accumulate fish meat, it is difficult to eliminate, and the quality of the fish is also destroyed.

If the strength is not enough, the fish does not faint, it must be repeated, and at this time the fish will resist, in the jump, the fish will tighten and contract, stiff and hard, directly affecting the final taste of the fish.

Bai Xiaobai's strength was quite accurate, and after the fish fainted, he picked up the kitchen knife, neatly disemboweled, took out the internal organs, and removed the gills and fins.

Bai Xiaobai is not a, let alone a vegetarian, human beings prey on other animals as ingredients for their own needs, which is a tradition that has been continued for thousands of years.

If you think that killing live fish is cruel, then killing pigs, chickens, cattle and sheep is even more cruel, then there is no way to have a sumptuous delicacy on the table.

In the face of these animals who make sacrifices for human nutrition, all Bai Xiaobai can do is be grateful, make it a delicacy, and make customers fall in love with these delicacies and eat them all, and never waste them.

This time, the anchovy dish is the same.

Bai Xiaobai was grateful, and after handling the live fish, he carefully washed away the blood.

Place the pre-treated whole fish on a cutting board.

Bai Xiaobai checked another main ingredient, lettuce.

Ulva is a kind of aquatic precious vegetables for many years, mainly produced in China, Zhejiang Province, Jiangsu Province, Hu Province three provinces of lakes widely spread area, this vegetable is a bit like floating on the surface of the water lotus leaf, Bai Xiaobai has heard, has also seen the picture, but has not seen the real thing, let alone eaten.

It is said that the Ulva itself has no taste, but it is better than the roundness, deliciousness and tenderness of the taste.

Therefore, it is generally suitable for soup.

This time, the new product is used to steam anchovies, which is quite creative, and I don't know what kind of wonderful taste experience it can burst out.

Bai Xiaobai, who was looking forward to the new product, walked into the ingredient shelf, put the system in a small stainless steel basin, put it under the faucet, and cleaned it carefully.

The quality of these lettuce is quite high-end, it is a tender tip with curly leaves, emerald green and dripping, pick up a tender shoot at will, gently pinch it and break it, it can be seen that the texture is crisp and tender.

After the anchovy is pre-treated and the lettuce is cleaned.

Bai Xiaobai began to roll up his long sleeves and began to show his skills and officially cook new products.