Since the Six Dynasties, the ancients, such as scholars and scholars, have written a large number of articles to praise the three freshness of the Yangtze River, the freshness of swordfish, pufferfish, and anchovy.

Taste aside, its brilliant, metallic silver-white scales and a certain sharp sword-like form are actually very characteristic and very tempting.

However, hidden under its scales are a large number of tiny fish bones, and it is a pure natural green and pollution-free nightmare for some delicate mouths that are as fresh as they are alive but weak to spit out thorns.

Okay, you don't need to be so tricky...

How many small bones and how flexible the tongue is needed, it is probably just a little bit like a young lady who doesn't have a boyfriend, but a young lady who has a boyfriend can try to challenge this.

emmmm...

But!

Steamed swordfish, the original taste, a pot of tea or a glass of old wine, three or two friends sip slowly, and even eat fish and spit thorns, which can become elegant because of the slow time.

But...

As a particularly qualified chef and a generous, generous, and like-to-offer discount, Lin will not let customers have such an unpleasant experience.

Flattened and elongated, the swordfish is not suitable for the usual three-slice fish with the blood and flesh - after the slice is estimated to be a small layer of flesh with the skin attached.

Since ancient times, the practice of swordfish is nothing more than dry frying, deep-frying, etc., using wine, vinegar, dregs and other methods to make the fish bones soft.

Then there are the great cooks who work hard to deal with it in advance, such as the method that Boss Lin wants to use: shaving.

The swordfish is simply broken and left as three pieces, two on the side and one on the bone.

Lin Chou's knife technique is obviously impeccable, and after the knife, which is no thicker than one finger, is divided into three pieces, the part of the fish bone is smooth and meatless.

More of the stingers of the swordfish are actually hidden on the side, which are almost transparent, curved and small fish bones, but they are very tough, and they even look harmless, but if they really pierce the mouth and throat of people...

Well, it's still going to make you scratch your ears and cheeks.

The skin of the fish is placed on the top of the plate, and the meat is gently scraped with a knife, accompanied by a sound that is even a little crunchy, and a layer of crystal clear fish paste accumulates on the blade of the cold iron knife.

Knife after knife, soon this part of the knife fish was only a piece of fish skin, the kind with a layer of thorns hanging on the inside.

"Huh~"

In the last knife, Lin Chou used a lot of force, and directly scraped off all the thorns attached to the fish skin, and the thin fish skin had no meat residue and was very clean.

After treating three fish in this way, the resulting fish paste was no more than a bowl the size of two hands together.

The meat of the swordfish looks similar to the texture of shrimp meat at this time, and it is slightly translucent, which is very clear and translucent, as if there is no such thing as blood in the swordfish's body.

The length of this process varies from person to person, mainly depending on the strength and technique, until the whole lump of fish paste is held in the hand and placed naturally in the palm of the hand and the fish paste will not fall.

At this time, the fish paste has become more ... Well, Lin Chou thought he could even use words like "clear" to describe it.

The crystal clear minced fish looks like a thin layer of water or grease floating on the surface, sticky, moist and slightly refracted the light of the fire in the stove.

Three mushrooms soaked in fish and egg dumplings, this is what Lin Chou will prepare next.

The traditional fish cloud soaked in three mushrooms is actually a Cantonese dish that is fried first and then boiled, but Lin Chou's approach today is a little different.

He would boil the mushrooms into a jelly and mix them with the minced fish to make egg dumplings, which would be served together with the pre-cooked Basheng soup.

The so-called three mushrooms originally referred to golden mushrooms, straw mushrooms and shiitake mushrooms, but the indiscriminate use of mushrooms in the cataclysmic era would be fatal, so Lin Chou had to replace them with the existing chicken fir, mouth mushrooms and hairy mushrooms-

According to the price conversion before the cataclysm, the price of these three mushrooms is more than thousands of times higher than the original three kinds of mushrooms.

The hairy mushrooms and mushrooms are directly chopped, and the chicken fir should be torn into fine shreds before chopped.

In the pot, a small amount of special oil mixed with pork net oil, chicken fat and clear oil in proportion, the dried garlic, dried shrimp, green onion and ginger slices are stir-fried in hot oil and discarded, heated again after the oil is cooled, three kinds of mushrooms are crushed until they are half-cooked, and then boiled into the boiled skin jelly soup until it is slightly viscous than that used on weekdays, seasoned with only a small amount of salt and sugar, let cool to become frozen, and then stirred and mixed evenly with the prepared minced fish.

Lin Chou has always felt that the reason why the fish mushroom is called a fish cloud can actually be regarded as an evaluation of its taste and appearance, and unlike the finished fish balls that are elastic and tough, Lin Chou hopes that the fish cloud is soft and dense with a little elasticity.

With these preparations, the process of making egg dumplings is very traditional, and our ancestors have been using this method for hundreds of thousands of years.

Find a metal spoon that you usually use, place it on a charcoal fire, grease the surface, and finally pour a small amount of Sanhuang and her concubine's children into the spoon... Somewhere seems weird...

In short, just pour in the egg liquid, shake it evenly and flatten it with your hands, and an egg skin will be perfectly baked.

Finally, wrap into... Wrap into...

Boss Lin pinched his chin and hesitated, what shape should I wrap this thing into??

Whatever, then wrap the egg dumplings into your favorite shape...

Don't underestimate it, there is an operation here for making egg dumplings.

Ordinary people wrap this kind of round egg dumplings It is estimated that they can only turn it into a semicircle left and right, but Boss Lin is different, with the help of the newborn baby of Sanhuang's concubine as a binder, these egg dumplings are wrapped into various shapes, about the size of an adult's finger, which can be said to be very exquisite.

Egg dumplings into it!

All of them are round and plump, with thorny top flowers, and they look like a small siu mai.

Wu, who watched the whole process, finally realized that the play should have been snatched by his own efforts, and pouted with disdain,

"Brother Chou, you are really fascinated by your taste, what about good egg dumplings, what about good egg dumplings, listen to this name, people are really dumplings, how can you give plastic surgery into a bun shape?"

Lin Chou boss is not happy,

"Open your dog's eyes and see clearly, the pleats on the top of your bun look like protruding streamers, this is called roasted wheat shape!"

"Deideidei, you're right."

Wu Ke's speed of admitting mistakes can be said to be second only to the speed of making mistakes.

Anyway, we are waiting to eat and wait to be fed, you are a cook, what are you talking about, as far as your force is worth, we Wu someone dare not scold the cook before eating, life matters...