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"What do you mean it's delicious?" "What is it?" -- "What is the barbecue?" - Raw meat, sashimi.

Confucius once said, "You don't get tired of eating, and you don't get tired of being fine." What do you mean? Confucius said that the thinner the sashimi cut, the better it tasted.

Let's take a look at the words written by Xin Qiji in the Song Dynasty, "Hugh said that the perch is good, the west wind is exhausted, and the season eagle is not returned." "That is to say, when the autumn wind rises, the sea bass is on the market when I eat sashimi, I don't work anymore, I eat sashimi."

"It's really fake, you kid didn't fool me, did you? Speaking of which, if I know that your kid fooled me, I would really beat you. Li Lin was a little dumbfounded by what Tao Dayou said, so he said a little annoyed.

"I'm not fooling you, many people read ancient words, but they don't know that "guan" is sashimi, and I said that I learned it completely from China, but I kept it. ”

After all, Qian Jun is older, he has a deep traditional cultural heritage, Tao Da has a say, he knows, so he said: "Xiao Tao is right, these are our traditions, now we have lost it, after we lose it, and then now everyone does not know what this "脍" character means, so we should be ashamed of traditional culture, as Chinese." ”

Tao Dayou looked at Li Lin triumphantly and said, "What's the matter, I'm not fooling you, buddy has studied this." ”

"How could you kid calm down and study this?" Li Lin said a little unbelievingly.

"When we were in college, a few of them were very arrogant, so I found something serious to disgust them."

"What evidence do you have?"

Tao Dayou said: "At that time, we were arguing about which country's tradition of sashimi was, and when it came to this, Xiao Yue was not convinced, saying, "Why do we say that we learned from you, and it was invented by our Yamato nation."

We said, well, I know why you want wasabi when you eat sashimi? Is eating sashimi to be dipped in wasabi? What does wasabi mean?

Dipping condiments, what are condiments? Sashimi is cold, cold, and not easy to digest, so we have to add some condiments and balance it with hot ones, so that we don't have diarrhea after eating.

Is wasabi produced? It is said that this does not produce mustard, but it is produced in China, and this is the evidence. ”

Li Lin listened to Tao Da's endless long talk about the continent, and everyone around him was dumbfounded.

"Okay, it's really worthy of being Tao Lao's child, that is, he is educated." Qian Jun praised.

Li Lin: "You kid, it's hidden!" ”

"Generally average, third in the world." Tao Da has a proud way.

"Okay, then you can continue to say here, we're going to dinner."

"I'm going to drink fish bone broth and shark fin." Tao Dayou said unceremoniously.

"Can you two wait until you're done to study food, everyone is hungry, but they can't move the fish." Jin San was busy working, and seeing the two of them arguing there, he couldn't stand these two anymore.

"Chengcheng! This big one is ours! Li Dashao, you remember something. Tao Dayou said with a smile.

Jin San commanded everyone to take off the net, get off the net, and continue fishing, if you don't catch a big fish again, this big fish can't be eaten, don't you see that Professor Yuan is already staring.

Jin Yuan is in charge, throw those big and small all back into the reservoir, it doesn't take so much, and you have to catch a net, and another net down, this time the cruise ship went around more, and finally under the command of Jin San, a net went down, accurately covering three big fish, and one of the particularly big ones was a golden carp.

Harvest, huge harvest, three nets down, there are nearly two thousand catties of fish, this is not only enough for the use of the restaurant, even if each family in the village is enough, it is estimated that the village will have been wafting a fish fragrance in the past two days.

"I'll keep all the big guys with fish heads!" It was the closest to Jin San's hotel, and the fish was naturally carried to him to clean up, and as soon as the professional over there took the knife, Li Lin shouted.

Of course, there are a lot of those two golden carps, such big fish, but many people are worried.

"Leave me a little too." Tao Dayou hurriedly shouted.

"Then give me two too, and lead one and I will have one." Qian Jun's secretary Huang Zhongdao.

"Do you want fish heads? How good it would be to get more fish bones and go back to make soup for my sister-in-law. Li Lin said immediately.

"The fish head increases IQ! Give it to my child, and grow up to be smart. Huang Zhong said with a smile.

"Pull it down! Even your little bean cube can drink fish soup! Tao Dayou said with a smile.

"The child can't drink it, but her mother can!" Huang Zhong said angrily.

"That's fine, I've convinced you, then I'll give you one." Jin San said very generously.

At this time, Qian Jun, who had not been silent, said: "I checked just now, there are sixteen big fish weighing more than ten catties, we want these, you boys want fish heads, those that weigh seven or eight catties, they are also big fish heads when you buy them outside, and my old man won't rob them with you." ”

"You're really my uncle! Sixteen won't give me one? Li Lin said helplessly.

"Sixteen?" Huang Zhong asked suspiciously, and added: "If the fish weighs more than six catties, everyone will keep the fish head, and we don't want the fish meat." ”

"You're ruthless!" Li Lin is really speechless, six catties in weight, pick out a fish here at random, I'm afraid there will be five catties in weight, and more than six catties will be picked out, then there won't be much left, how much does this have to get, so much he can eat?

"What do you want so much for?" Li Lin rolled his eyes and said.

"The leader and I came down this time, but there were many people watching with their eyes, and everyone couldn't send some this time? I don't know if that's enough! Huang Zhong said helplessly, although Qian Jun has a big background, he can't eat alone, right?"

"Okay, Huang Dami chooses what he wants, and the rest is ours." Li Lin spoke.

"Give me the fish scales to the old man, and my old man will go home and cook the fish scales for you to eat." Jin Yuan took a large basin, put all the fish scales in to clear it, and then hung it on a plastic sheet.

"The fish roe is mine, I make caviar for my wife to eat, especially the two big ones." Thinking that such a big carp must have fish roe, Huang Zhong hurriedly shouted again.

But this was a lot of opposition, and he thought that fish roe was a good thing, and of course others thought of it.

"I can only move one, and I have to study the other." Professor Yuan said.

Of course, Jin Yuan also knew that caviar was a good thing, so he said, "Do you kid know how to make caviar?" ”

"It's a good thing, you can't just take it to yourself." Li Lin also said.

"I brought this back for the leader, but it's not what I want." Huang Zhong argued.

"Then who said it was for his wife just now?" Jin San said unceremoniously.

"Don't think about it." Although there will be no genetic medicine left in this carp roe, this thing is the most essential part of the golden carp, and Jin San naturally wants to keep it.

After genetic optimization, the golden carp's offspring are also very strong, so this kind of carp will grow quickly, and such a thing cannot be released casually. "I don't know caviar, but the leader does! Let the leader tell the chef that if you can't do it first, if not, you can leave the fish roe, and we will divide the fish first. “

Qian Jun said: "This is not good, if the caviar is just caught and the fish is disemboweled, the price will definitely be lowered a lot, but the taste is definitely not good."

Fish eggs are actually tasteless things, even sturgeon eggs, which are transformed into delicious caviar, and the process of processing them is all about the skill and knowledge required to be called art. ”

"So exquisite?" Jin San was also a little dumbfounded.

"It's very troublesome, let me briefly tell you, this caviar processing needs to complete more than ten procedures in about 15 minutes; If it takes a little longer, the eggs will not be fresh and will not be able to be made into caviar.

The first is to knock the fish unconscious - not to kill it, because then the eggs [***] will be faster - and then the eggs are removed, sifted, washed, and drained for a mythical figure to cook; At this time, the chef is like a master brewer, able to turn natural ingredients into magic.

The caviar master only has a few minutes to make judgments that will determine the taste and price of the pile of fish eggs in front of him.

He smelled, tasted, looked, and touched the eggs according to their size, color, firmness, dispersion density, and smell, and finally made the most important decision in the whole process: how much salt to put in - yes, "less" - to marinate the eggs into caviar, but the salt taste would not cover the subtle combination of taste and texture.

The best quality eggs should be treated with the least amount of salt, no more than 5% of the eggs; This caviar can be called "maroso" low-salt caviar. "Maloso" means "a little salt" in Russian, but in the United States it means a lot more than a little; That's the way it is in the United States, where the food description rules are not so strict.

After adding salt, the eggs are sifted through a strainer until they are dry, and the jars are very small - two kilograms, or a little more than four pounds, so that the upper eggs do not crush the lower eggs.

The caviar then travels in a freezer from the Caspian Sea to one of the world's most prestigious businesses. The customers of these businesses are people who can afford to pay at least $5 for a small sip.

In fact, if you think about the rarity of sturgeon, it takes so many years for the mother fish to mature and spawn, and the processing requires such a high level of skill, and it is so difficult to transport. It's easy to see why caviar is one of the three most expensive foods in the world.

The other two things are French foie gras and truffles, divided into French black truffles and Italian white truffles, which are also very expensive, and if the caviar from your reservoir is really good, it is a gold mine. ”