With the accurate dissection of the scorpion-tailed thorny dolphin, Long Yue can be said to be astonishing in the audience, coupled with the gap in the strength of the remaining nine people, it seems that he is even more amazing and gorgeous. Pen Fun Pavilion wWw. ｂiquge。 ｉｎfo

So, in the face of the embarrassing star system, what kind of parts will Long Yue choose for cooking? Is it the relatively easy fish meat and fins, or the challenging fish skin and white seeds, or the almost impossible to cook cod liver?

Soon, everyone saw his choice, neither high nor low is the fish skin, the three-star fish skin!

Don't underestimate the skin of the scorpion-tailed dolphin, the skin of the puffer fish is poisonous, and the skin of the scorpion-tailed dolphin is more toxic, and it must be carefully processed and completely removed before it can be eaten, otherwise it will harm others and yourself.

And there is another difficulty in handling the skin of the scorpion-tailed spiny dolphin, that is, the spikes!

The spikes on the surface of the common puffer fish also have spikes, but they are small, dense and hard, and the spikes of the scorpion-tailed puffer fish are harder, sharper and larger, and if they are not cleaned thoroughly, they cannot be eaten at all, and they cannot highlight the smooth/smooth refreshing and tender taste of the puffer fish skin.

Fortunately, all this is difficult for Long Yue, I saw that after Long Yue took out the poison sac and cut off the fish tail, the broken neck and bloodletting quickly peeled off the fish skin completely, rinsed it and pasted it flat on the stone countertop, the blade of the right hand was reversed, and the halberd finger of the left hand held down the blade, flat on the side edge of the fish skin, and pushed forward one by one, each time it was very decisive, and he was not afraid of cutting off the fish skin.

Although the skin of the puffer fish is much thicker than that of ordinary fish, and the collagen content is extremely high, it is very elastic, but under the sharp blade, it is still easy to be cut off by the slightest mistake, Long Yue can be so fast and accurate, which shows that he is indeed experienced and has absolute confidence in himself.

Soon, under the gaze of all the judges, the skin of the fish was cut into two layers, and the more toxic skin and the stinger on it were all discarded, and the white inner skin was soft/soft and thin, almost translucent, and it was particularly beautiful through the sun, and the texture was like a gel.

Qin Yu secretly bowed his head, and while affirming Long Yue's knife work, he thought of an incident he encountered when he was a child.

He was only seven years old at the time, and when he tasted puffer fish for the first time, he thought it was too hard to chew, so he asked the chef why he didn't clean the thorns completely.

The chef's answer was that the poison could be cleaned up, and those tiny bone spurs were good to eat, so if you felt that you couldn't chew them, you should roll them over and swallow them in one gulp.

As a result, I meowed, and soon after eating, I began to have a stomachache, and there was blood in the toilet, and the poor blood was gone.

Since then, he has never eaten puffer fish skin, and he can't feel the taste of it if he swallows it directly, so it's better not to eat it than to eat it.

Later, as he grew older, he became more and more experienced in cooking, and he finally understood one thing, that is, the puffer fish skin can actually be handled cleanly, but it is very troublesome, as long as it is handled well, you can fully appreciate the deliciousness, and if it is not handled well, heheda, people with stomach ulcers say that they are very hurt.

Therefore, in line with the double responsibility standard of being responsible for the diners and responsible for the food, every time he cooks the pufferfish, he will take the skin seriously and clean it without bothering.

In the field

Boil the soup with ice water, mix the seasoning, finely chop the chives, and finally cut the shrunken puffer fish skin into thin strips, carefully arrange them in an elegant porcelain plate, cover with a small lid, and the whole dish is completed.

Glancing at the remaining nine candidates who were still struggling, Long Yue walked to the judging table with a tray and stepped on the cobblestones in the seawater, and placed the porcelain plates in front of the judges one by one: "Chilled sour orange crystal peel, your seniors will definitely be satisfied!"

"Oh, so confident?" King Chu was surprised.

"Three-star fish skin, qualified six-star and above, are you sure that you can get three stars?" Long Ziyun said, although Long Yue is his own family, he will definitely not be partial because of this.

"There must be no problem, otherwise I will jump into the sea to feed the fish!" Long Yue pointed to the sea, and he was a little guilty of making a mistake.

"Then let's see how much strength you have. After Long Ziyun finished speaking, he took the lead in uncovering the small cover, and the other ten judges also unveiled it one after another.

In an instant, the light of the food qi burst out, and the white light engulfed the entire judges' seat, and even the surrounding sea water was illuminated as transparent as jade, and the remaining scorpion-tailed thorn dolphins in the fish tank were deflated, and their eyes squinted and became docile.

After a while, the light of food qi slowly retracted, converging into a beam of rapid rise, three inches were fleeting, and the promotion of the best product obtained the vision was refreshing, and the six inches flew by, and the promotion treasure obtained the vision split clothes and armor.

Seven inches, eight inches, nine inches, the color turns blue, the promotion of the wonderful product obtains the vision of immersion, and becomes a super food with real group attack ability.

In the end, under the gaze of everyone in the audience, the light of food gas stopped at ten inches!

Seeing this scene, exclamations sounded in all corners of the audience, and all the big eaters also showed shock.

Although the scorpion-tailed spiny dolphin is a relatively rare high-end ingredient, it is important to know that Longyue only uses fish skin, and it is made cold.

Compared with the main dish, the difficulty of cold salad is higher, and it can almost be said that it is the most difficult of all classifications.

Under the light of ten inches of food, the crystal light in the porcelain plate shines, the puffer fish skin as thin as a vermicelli is crystal clear, with the golden orange spicy radish puree and the green chives next to it, simple but not simple, the three colors are accompanied by a pleasant fragrance, making people feel the breath of spring in advance.

Pick up the small porcelain pot, pour some lime vinegar, the crystal clear gum is immediately dyed golden, slightly sweet and fruity in the sour, which makes people feel refreshed, and the breath of spring suddenly becomes more vivid.

"It smells authentic, so let's try it first. After sitting for so long, he could finally taste the food, and the king of Chu couldn't wait to pick up the chopsticks, pick up a few puffer fish skins, fully dip them in lime vinegar, and serve them with a hint of chives in his mouth.

As soon as you enter the mouth, the carefully prepared sour taste falls on the tongue, and immediately opens the closed taste buds, like a blooming flower bud in spring, and the whole person becomes energetic, cool and sour from the mouth to the top of the head, opening the mind and feeling relaxed.

Teeth fall and chew gently, crispy and glutinous, soft and Q elastic, rich collagen brings excellent rich taste, fish skin is not fishy at all, but has a light sweetness, with lime vinegar and chives, it is really refreshing and delicious, making people appetite.

"It's really good, it's been a long time since I've eaten such an authentic cold salad puffer fish skin, and you guys should try it too!" King Chu closed his eyes and let out a satisfied nasal sound, and couldn't wait to stretch his chopsticks to the porcelain plate again.

(PS: Foodies, let's eat all the parts that can be eaten by the pufferfish, poor balloon, it's fried~)