In Ivan's impression, wild crucian carp is generally considered big if it weighs more than 1 catty, and there are very few more than 3 catties.

And the one in front of me weighs at least more than 5 pounds.

It's a rarity.

Because of the many spines, crucian carp is actually not expensive, and the crucian carp sold on the market generally does not exceed ten yuan a catty.

But it can't be generalized.

If it is a pure wild crucian carp, if the size goes to about one catty, it will cost at least thirty or fifty yuan a catty.

Moreover, the bigger it is, the more valuable it is.

When it comes to about three catties of wild river carp, the price is at least 100 yuan.

And in front of him, Ivan estimates, two or three hundred yuan a pound is the minimum.

No wonder Jiang Menglin was ready to deal with this fish himself.

It's so precious!

Ivan couldn't help it.

He immediately walked over, put his hand close to the fish box, and silently recited: identification.

【Ingredient Identification】

Ingredient name: Wild carp

Ingredient information:

- Wild carp, weighing 5 catties and 4 taels, 10 years old, protein content of about 15%, fat content of about 10%, meat quality.

- Origin: Bac Giang, Guangdong Province.

- Grade evaluation: the third class of the upper grade.

- Efficacy: Flat and sweet in nature, into the stomach and kidneys, with the effect of replenishing deficiency, removing losses, warming the stomach and eating, and replenishing vitality.

......

Sure enough, it's a wild river carp!

And it's also a first-class third grade!

Ivan couldn't help but sigh again at the preciousness of this fish.

But he was a little painful.

Due to a momentary itchy hand, his identification, because it is a high-quality ingredient, 100 points are gone.

If you talk about the value of points, it is several times more expensive than the fish itself.

Fortunately, this is just an ingredient, and if it is a delicious product that has been prepared, the points will be consumed at least a hundred times.

Alas, you still have to quickly improve the level of cooking, only when the level of cooking is improved, the appraisal fee is getting cheaper and cheaper.

But Ivan doesn't regret it.

In his opinion, points earned are used, and he earned 3,000 points the night before.

Jiang Menglin started the teaching mode again.

He pointed to the crucian carp.

"I said that the most suitable freshwater fish to make yusheng is crucian carp, and I am not unfounded. ”

In the "Chef's Handwritten Record", Yang Ye, a Tang man, divided the fish suitable for making yusheng into three grades. The first class is only crucian carp, the second class is mackerel, bream, sea bream and sea bass, and the second class includes mackerel, mickerel, mackerel, yellow croaker and bamboo fish, and all other fish do not enter the stream. ”

"Of course, the one that is suitable for making yusheng must be this kind of big crucian carp. ”

"You come to practice killing fish, you can't kill fish when you see them, that doesn't help much to improve your cooking skills, at most it's just to practice faster. ”

"If you want to make a profit, you have to understand the characteristics of each type of fish, the corresponding cooking knowledge, the common cooking methods, etc. ”

Jiang Menglin spoke in detail, and Ivan also listened very carefully.

But he was ashamed.

He suddenly found that he still seemed to have deviated a little bit in the practice of Shuitai Kung Fu.

I'm practicing like crazy, but I'm practicing in a mess!

And the reason for the lack of discipline lies in the lack of relevant knowledge!

This really doesn't help much to improve your cooking skills!

Ivan realized a lot at once.

Alas, it seems that this practice method has to be changed, and we have to find a way to master a little more relevant knowledge!

He couldn't help but ask, "Why didn't anyone tell us these things when we were practicing?"

"Isn't that normal?"

Jiang Menglin asked rhetorically first.

"Someone else is not your father, why bother to salivate at you for no reason?"

He was very straightforward.

Ivan had to admit that this was very reasonable.

Indeed, there is no love without a cause, and no one wants to waste energy on others without benefits.

Including Ivan himself.

He couldn't help but think, Master, are you ready to be my father now?

Jiang Menglin said again: "Even if it is a master-apprentice relationship, if you want the master to teach you sincerely, first you have to show the proper attitude to impress the master." If you are not self-motivated, how can Master waste too much energy on you?"

Again, it's a very straightforward sentence.

"As the saying goes, 'the master leads the door, and the practice is in the individual', how much a person can learn is not how much the master has taught, but whether he has his heart, brain, attitude, and sincerity. ”

Jiang Menglin added another sentence.

This sentence is also what he wants to say to Ivan the most.

I think that's how he came back then.

At that time, Lao Zhao accepted more than a dozen apprentices at a time, and he didn't have so much time to guide them one by one.

Now that I think about it, Lao Zhao accepted apprentices and adopted a model of big waves and sands, only those who are willing to endure hardships, can persevere to the end, and can impress him with sincerity, can finally reap something.

And Jiang Menglin is one of them.

Now, he's using it for Ivan again.

Next, he is going to combine the processing of ingredients to tell Ivan something specific.

Ivan's sincerity really touched him.

"Go, prepare a basin of ice water. ”

He pointed to a large basin next to the tank.

When Ivan had prepared the ice water, he grabbed the large crucian carp that had been raised for many days from the tank, wrapped it around its head in a towel, then took the multi-purpose knife, slashed it on each side of the tail, and threw it into the ice water basin.

"Do you know why I'm doing this?"

Ivan shook his head.

"Top sashimi is a fresh word, so the fish must be fresh and as bloody as possible. ”

"The reason why I have to make a knife on the fish's tail is because the fishtail does not cause much damage to the fish, and the ice water can paralyze its wounds, so that its blood can slowly drain without pain. ”

"That's important. ”

"If a fish struggles violently before it dies, it will have a chemical reaction in its body, which will seriously affect the taste of the meat. ”

"In addition, ice water can also play a role in freshness and quality, it can not only seal the freshness and sweetness of the fish before it dies, but also give the fish a good texture when cutting the fillet. ”

This is the top sashimi processing essentials, Jiang Menglin has demonstrated to chefs before, but rarely talked about it so specifically.

To put it bluntly, it was Ivan's attitude that moved him and made him want to teach him more.

After a few moments, the fish was motionless in the icy water.

The blood has run out!

Jiang Menglin picked it up, carefully dried the water with a towel, and put it on the special board for yusheng processing.

Next, remove the scales, gills, internal organs, and skin, Jiang Menglin did it in one go.

The action is not too fast, but the technique is absolutely clean.

Next, he took a clean towel from Ivan and began to wipe the remaining blood from the fish.

"Remember, from this point on, the fish must not get wet again, otherwise the umami of the fish will run away. ”

He reminded again.

Then, he began to decapitate, tail, diaphragm, bone, and red muscles, and in one go, until finally only a few pieces of white fish meat remained on the board.

After doing all this, Jiang Menglin finally stopped.

"Let me ask you, why do you only use the white meat at the front of the tail and the side of the waist?"

Ivan shook his head.

Jiang Menglin began to explain.

"Although the belly is tender, the fat content is too high, and the meat lacks texture. ”

"The red muscle part is dead flesh, which also lacks texture and contains fine thorns, so it has to be given up as well. ”

"Only the white flesh at the front and waist of the tail is elastic because it is the part that fish often exercise, and this is the essence of sashimi. ”

......

Ivan was immediately stunned.

No wonder the best shrimp dumplings always fail, it turns out that there is a problem with the material!