This is......

Oh my God, it only took him two days to practice the [Flower Twisting Knife Technique]?

Han Li's heart could be said to have been turned upside down. Pen? Interesting? Pavilion wWw. ｂiquge。 ｉｎfo

The reason why he taught Zhang Shan was originally that he wanted him to improve his knife skills in two days, and he could make yellow sea bream and guppies, but he didn't expect this kid to completely eat it.

This is not learning one plus one equals two, this is learning a knife work!

This kid is a culinary genius, no, a culinary monster.

After Zhang Shan finished cutting the potatoes, he saw Han Li and greeted him politely: "Chef Han is here, see if my knife skills are qualified now?" ”

Qualified? Nima, this is already at the same level as me, okay?

"Ahem, it's already good."

On the face, Han Li still tried his best to remain calm, "Since the prerequisite work is ready, let's try it tonight, and tomorrow we will give Mr. Song and them a try." ”

Zhang Shan: "Okay. ”

In the evening, Zhang Shan and the others came to the kitchen.

Han Li took out a quick-freezer box from the food store, opened the lid, and inside was a fish with a sideways shape and a thick body, the yellow background was covered with reddish scales, and at first glance it was a yellow snapper.

Yellow snapper generally live in clean waters and feed on seaweed. The meat is delicious, has a fishy smell common to all kinds of fish, is refreshing and delicious, and the meat is tough.

Kaisheng's yellow snapper comes from the shallow waters of Guangdong, Guangzhou, and Guangzhou, and is quick-frozen on the ship, and then flown over, not to mention the top ingredients.

After waiting for a while, after the yellow snapper was thawed naturally, Han Li washed it, scaled and cut the gills, cut the head and tail with a knife, and pulled out the internal organs from the side.

"The fish body has a special cutting method, to put it in the shape of a peacock opening the screen, so the middle section is cut into slices with a knife, each slice is 0.5 cm to 1 cm is better, pay attention to cut from the back, the part of the fish belly must be connected."

While dealing with the body of the fish, Han Li told Zhang Shan the method of guppies over and over again:

"After disposing of the fish body, according to the method I used to do, the fish skin will be marinated, and the specific sauce is ginger slices, salt, chicken essence, white pepper, cooking wine, vinegar and mixed well, and the time is 5-10 minutes."

"Then it is steamed in a pot, the time is the same as pickling, and finally it is plated, decorated with chopped green onions and red peppers, and poured with steamed fish and steamed fish drum oil and sesame oil, the taste is numb and fresh, and the color of the dish is quite appetizing."

After listening to this, Zhang Shan began to simulate the method of making fish in his mind.

Then, Han Li said, "Of course, I'm just giving you an idea, and it depends on how you innovate. ”

"Chef Han, what are you going to do with the head and tail of the fish?"

As soon as Zhang Shan spoke, he immediately thought that it was a little inappropriate to ask such a question, so he changed his words, "I'm sorry, what is the taste of the fish head?" ”

"It's fine." Han Li smiled, "I also use the steaming method for the fish head and fish tail, but the ingredients are different, and the difference is generally salty and fragrant. ”

Salty ......

Zhang Shan repeated a few times, and there were probably some prototypes of cooking fish bodies in his heart.

"Okay, let's get started now."

Having told everything that needed to be told, Han Li began to prepare the head and tail of the fish.

Zhang Shan took the fish body and turned around to use the independent kitchen on the other side.

These are also some of the unspoken rules when working with other chefs to protect their secret recipes from being revealed.

Although Han Li's yellow snapper guppies were good, he wouldn't steal them.

Zhang Shan prepared a cutter, put the yellow snapper body on the cutting board, and directly used the [Twisting Flower Knife Method].

In the next second, the cutter in his hand turned into a silver light, and it swept over the back of the fish with a few "boom" sounds.

After a while, the entire body of the fish automatically spread out, forming a continuous segment, each piece of fish fillet was neatly sized, the tangent line from the belly of the fish was one centimeter, and the thickness of each fillet was 0.5 centimeters, which was already the limit of the data given by Han Li.

The thicker the fillet, the less beautiful the "peacock tail" will be when it is plated, but it is too thin and easy to break when marinated and steamed.

Zhang Shan found a glass bowl, placed the cut fish skin in it, found high-grade refined salt, pinched the salt grains in his right hand, sprinkled a few grains evenly on each fish fillet, and then added ginger slices and a little white pepper.

When the salt melted, he dripped in some cooking wine and let it sit to marinate.

He didn't choose to put vinegar because he felt that the acidity of the vinegar would ruin the deliciousness of the fillet, and if he chose lemon instead, maybe it would be better in terms of texture and taste.

This point was triggered by Zhang Shan from Han Li's "salty" fish head, the acidity of lemon is weaker than vinegar, which will not bring an abrupt feeling to the fish fillet, and the faint sweetness in the lemon juice water can match the salty aroma of the fish head and increase appetite.

Because the cut fish fillet is very thin, so the marinating time is not too long, only five or six minutes, taking this opportunity, Zhang Shan will heat the steamer, and when the pot is steamed, the fish fillet has been marinated.

He took out the fish fillet, put it in a fan shape on the plate, pressed one by one, and made the shape of a peacock opening the screen, and then picked out a fresh lemon, selected the most fleshy part in the middle, cut a few slices and put them on the plate, and steamed them in the pot.

Heat Master activates!

The second the fish fillet was put into the pot, Zhang Shan immediately urged his skills.

For a moment, there seemed to be some kind of connection in his mind to the fire, and the gas flame under the stove immediately erupted, sometimes large, sometimes small, as if moved by his heart.

After the large steaming and ripening, Zhang Shan quickly lowered the heat and carried out micro-steaming to lock the juice.

At this time, Han Li had already put the cooked fish head and tail into the pot and steamed it.

Taking advantage of this opportunity, he prepared a small mound of minced ginger and chopped green onions, cut red pepper into sections, and poured soybean oil into another horse spoon.

When the oil in the pot came up, Zhang Shan put the minced ginger and red pepper into it, dripped in a little sesame oil, and began to stir-fry.

On the other side, the fillet is out of the pan.

Zhang Shan threw away the lemon slices and emptied the water in the plate, and the fish slices had been fixed into a peacock fan shape after steaming.

He sprinkled chopped green onions in the center and poured in the steamed fish soy sauce, which is reserved for steamed fish.

Boom Activation!

After finishing the fish fillet, Zhang Shan hurriedly stir-fried the spices in the pot for the last time, and before the time was over, he left the horse spoon from the flame and poured hot oil on top of the fish fillet.

"Whew!"

Hot oil is put into the plate, fried fish fillets, mixed with chopped green onions, making a pleasant sound, and a stream of fresh fragrance comes straight out, tempting and coveting.

Zhang Shan picked out the red pepper again, piece by piece, put it on the side of the plate, and put a section on every three slices.

"The timing is just right."

A salty fragrance wafted in.

It turned out that Han Li also took the fish head and fish tail, the fish head was placed in the middle of the "Peacock Open Screen", and the fish tail stood under the fish head.

A yellow snapper guppy is officially complete!

Zhang Shan took a look, the standing fish tail was like a peacock's head, the fish head was like a body, and with the fish fillet that was placed, there was really a smell of peacock opening the screen!