Lao Yang was not mocking, but sighing.

Li Yi has already proved his strength with his professional skills in handling puffer fish, and it is not difficult for him to burn puffer fish at all.

After scooping half a pot of oil into the pot, Li Yi turned on the fire and raised the temperature of the oil.

Seeing that Li Yi added so much oil, Liu Yifei was a little curious: "Do you need so much oil to burn puffer fish?" ”

"It's going to be fried first."

Li Yi explained: "Tetrodotoxin can remain stable below 120°C, so it cannot be decomposed by boiling, and the toxin will start to be destroyed only when heated above 120°C."

After this temperature, the higher the temperature, the faster the toxin will be destroyed, and after reaching more than 150 °C, it only needs to be maintained for about 4 minutes for the toxin to be basically removed, which is also the last step of puffer fish detoxification. ”

"That's it!"

Liu Yifei nodded ignorantly, and then sighed: "This is also amazing, there was no chemistry in ancient times, how did you find out that this can be poisoned?" ”

"The wisdom of the working people."

Li Yi said with a smile, while reaching out to feel the temperature on the oil pan.

Sensing that the oil temperature was about 60% hot, he put the sliced puffer fish liver into the oil pan and soaked it and fried it.

The fire continued, the oil temperature was still rising, and after three minutes, the oil temperature reached 80% hot, and the puffer fish liver had been fried until the skin was pale yellow, forming a layer of crispy shell, and also releasing a very strong special aroma.

"It smells so good!"

Zhao Jinmai couldn't help but sniff and exclaimed: "What a special aroma!" Why is it so fragrant? ”

Li Yi took the fence, fished out the puffer fish liver, put it aside to drain the oil, and explained: "There are two places on the puffer fish that are named Xi Shi.

One is fish white, called Shih Tzu milk, and the other is fish liver, called Shih Tzu liver. ”

Zhao Jinmai looked strange when he heard it: "Why do you have to call it like this?" Sounds weird. ”

This question was not easy to answer, Li Yi pretended not to hear, put the processed puffer fish meat into the oil pan, and fried it.

In addition to detoxifying, over-frying can also make the fish soup white.

After frying, the fish will absorb more oil, and the protein will be more easily separated and melted into the soup to form free protein.

Grease is insoluble in water, and after a long time of simmering, the grease will be crushed in a violent boil, forming small particles wrapped in free protein, suspended in the soup, showing a milky white color.

It didn't take too long, and after the surface of the puffer fish meat formed a light burnt yellow color, Li Yi fished it out.

Pouring the oil back, leaving only a little base oil in the pot, Li Yi put two garlic seeds into it.

After the garlic was fried until it turned slightly yellow, he poured the puffer fish meat back.

After adding two spoonfuls of water to the pot and letting the water cover the puffer fish noodles, he added some garlic leaves and a green onion knot to it.

Increasing the fire, Li Yi scooped some salt with a small spoon, put it on the back of his hand, and licked it.

The boss saw his actions and reminded with a smile: "This is salt, the front jar is sugar, and MSG is the bottom jar." ”

Hearing this, Li Yi glanced at him, smiled and nodded, without explaining.

But Liu Yifei in the back suddenly asked: "Brother Yi, are you tasting the saltiness of salt?" ”

She remembered that Li Yi had said before that the saltiness and taste of salt from different origins were different.

Li Yi was a little surprised to hear her say the reason for her actions.

He had explained it once before, but he didn't expect her to remember.

"That's right."

He nodded and explained, "I'll taste the saltiness of this salt, so that I can adjust the salt." ”

Hearing his explanation, the boss was stunned and suddenly a little embarrassed.

He also thought that people couldn't tell the difference between salt and sugar, but he didn't know that they were controlling the subtle changes in the salt mouth.

In the live broadcast room, the audience is also discussing.

"Last time, Brother Yi said that the taste of salt is different, I tried it, and it is really different, the coarse salt of pickled pickles, and ordinary table salt, although they are salty, but the taste is really different!"

"I tried to buy two brands of salt, tasted it, and there was really a slight difference when I tasted it carefully, and I could tell the difference when I closed my eyes!"

"I bought Himalayan rose salt at a high price, although it does have a special flavor, but it is really expensive! I can't bear to eat it at all. ”

"Recently, I've also started to learn to cook, salt is really magical, it can turn decay into magic, no taste of any dish without salt, but with a little salt, my God, it's like opening the senses! No wonder salt is the first of all flavors! ”

The audience was discussing with great interest, while Li Yi covered the pot and let the puffer fish stew.

Seeing that he didn't put soy sauce, the boss smiled and asked, "Do you want to make white roast?" ”

"White roast is a little more authentic."

Li Yi said, rinsing his hands.

There is absolutely no harm in making puffer fish, especially wild pufferfish, to wash your hands frequently.

The fish meat of puffer fish is low in fat, but the meat is very tender.

The fire in the kitchen was fierce, and after five minutes of cooking, the puffer fish was already seven or eight medium-cooked.

Li Yi lifted the lid of the pot, and the soup in the pot had turned milky white, looking like crucian carp soup that had been boiling for half an hour.

At this time, Li Yicai put the puffer fish skin, seminal vesicles and puffer fish liver into it.

These are easy to cook and should not be stewed for too long.

After simmering on high heat for another three minutes, Li Yi lifted the lid again, and the soup had become a little thicker with the naked eye.

This is the collagen in the fish skin that is stewed out.

Opening the pot and letting the steam drift away, Li Yi added some pepper to the pot.

This step is to reduce the juice over high heat, and it is also to use the temperature to stimulate the aroma of the seasoning.

The fresh and fragrant taste spread, and Liu Yifei and Zhao Jinmai couldn't help but swallow their saliva.

And several masters on the side were watching and communicating, nodding again and again.

"This white burning technique is quite professional, and I have learned it at a glance."

"It smells pretty good, and the fragrance is particularly prominent."

"The pepper just has to be put out of the pot to make it taste enough."

"Collect the juice again, and you can get out of the pot, this soup is eaten with a bowl of rice, don't be too fragrant!"

Listening to the jokes of the masters, Li Yi gently shook the pot to avoid sticking to the bottom, and the soup in the pot was already thicker.

Seeing the bubbles tumbling in the soup, Li Yi decisively turned off the heat, and the master on the side had already taken the soup pot quickly.

picked up the pot and poured the puffer fish into the soup pot with the soup and meat, and Master Cai on the side had already pointed the camera at the soup pot and took a big close-up.

Quickly cut some chopped green onions and sprinkled them on the milky white pufferfish, Li Yi rinsed his hands and said with a smile: "It's okay, white braised pufferfish, who wants to taste it?" ”

Before a few people present could agree, the live broadcast room was already like a kindergarten classroom, and they all raised their hands.

"Me! I! ”

"I'm not afraid of death, I'll eat first!"

"Show off my mouth!"

"Get out of the way! I owe 1.8 million in mortgage, I'll do it first! ”

In front of the camera, Liu Yifei had already taken out a spoon and came to the soup basin.

"I'll try it!"

4

(End of chapter)