Hearing the exclamation of the vice president, the rest of the judges also reacted, and couldn't help but look at the puffer fish skin in the basin in surprise.

After freezing for a while, Li Yi fished out the puffer fish skin, and tore off the black film and burrs on the outer layer by hand, leaving only the tender skin on the inside.

Then, he took the tender skin to the side of the clean cutting board and used a kitchen knife to cut the tender skin into thin strips.

Seeing Li Yi's movements, the vice president and several judges looked solemn.

The skin of the leopard pufferfish is also poisonous.

Although the dose is relatively weak, it is not completely harmless after all.

If you want to remove its toxicity, you need to wash it very cleanly.

However, even if it is cleaned, few puffer fish chefs dare to make it with the cold salad method.

Because puffer fish poison cannot be removed with boiling water, this is an experience that every puffer fish master knows.

If tetrodotoxin remains in the skin of puffer fish, it can be dangerous.

Even they themselves didn't dare to use such radical methods to make leopard pufferfish, this kid was so bold?

"What? Cold? ”

Zhao Jinmai also heard the exclamations of the vice presidents, and couldn't help but exhale in a low voice.

She was also taken aback by the word cold salad.

Using puffer fish skin to serve cold, is Brother Yi not afraid of death?

Li Yi ignored their suspicions, and after cutting the tender skin of the puffer fish into thin strips, he adjusted a bowl of edible alkali solution and soaked the tender skin.

Then, he turned around and took the shaved puffer fish meat under the faucet and carefully washed it.

Seeing that he put the cleaned puffer fish meat on the kitchen paper and dipped it in water, the hearts of the vice president and several judges suddenly rose again.

This kid, shouldn't he use puffer fish meat to make sashimi?

As chefs who have been in the industry for decades, their judgment is still very accurate.

After absorbing the moisture of the puffer fish meat, Li Yi took the washed slice knife, gently pressed the puffer fish meat with his fingers, and cut it diagonally.

The texture of the raw fish meat is crisp and tender, and the feel of the knife is very good.

Feeling the crispness of the fish after the blade broke through the fish, Li Yi began to secrete saliva under his tongue.

Although humans have mastered fire for tens of thousands of years, raw food still exists in society today.

Not to mention the various sashimi of the neon country, even in China, there is a quite rich culture of eating raw food.

In ancient times, there was even a special word for raw food, and that was "guan".

In the idiom, the name "guan" and "burn" represent two kinds of food that everyone loves to eat, and the one that represents raw food is even ranked in front of the one that represents cooked food.

However, 脍 has always represented yusheng, that is, yusheng.

Later, the word "鲙" was also derived, which specifically represented sashimi.

As early as the Zhou Dynasty, there was such a famous dish as "braised turtle and carp", which was roasted soft-shelled turtle and sashimi.

During the Tang Dynasty, the culture of eating fish belly in China reached its heyday.

Bai Juyi once wrote "Fruit Dongting orange, cut Tianchi scales", and mentioned the fish at that time.

It was also at that time that the Neon Kingdom learned the method of eating fish from the Tang Dynasty and brought it back to the island country, which gradually became today's sashimi culture.

To this day, the culture of raw food is still not uncommon in China.

Chaoshan raw pickled, Shunde yusheng, Jiangnan drunken shrimp, Ningbo red paste choking crab, Dali raw skin, Qiandong cold salad pig blood, Hezhe raw fish of Hei Province, are all representative dishes of raw food.

These regions with a developed raw food culture are also areas with a high incidence of dietary parasites in China.

However, it is important to note that even though there are many clear examples of the dangers of parasites, there are still many people who are addicted to raw food and cannot extricate themselves.

This also proves that raw food does have a certain charm, which makes diners linger and cannot forget.

In the dream space, Li Yi also tasted the yusheng from all over the world, pickled raw, and drunk with river freshness through Shuanglin.

After overcoming the psychological barrier of physical discomfort, he was indeed impressed by various raw foods.

It turns out that as long as it is handled properly, raw food can also taste unique.

However, a dream space is a dream space after all.

After returning to reality, Li Yi is still wary of raw food.

But it's okay for him to keep the ingredients fresh and provide a crispier texture.

As he continued to cut the knife, the puffer fish meat had been cut into thin slices by him, neatly stacked on a porcelain plate beside him, and gathered into a flower composed of fish meat.

Then, he found a bunch of spices and made a bowl of dipping sauce.

At this time, the skin of the puffer fish that had just been soaked had also been soaked.

Scooping it out and cleaning it again, Li Yi put the shredded fish skin on a plate, cut some shredded green onions and ginger, and covered the shredded fish skin.

Salt, sugar, balsamic vinegar, soy sauce, sesame oil, coriander, and chopped green onion were added in turn, and Li Yi brought it to the table, put it down, and casually introduced: "Cold puffer fish skin." ”

Hearing his introduction, although the vice president and the judges expected it, they still trembled in their hearts.

This kid is really not afraid of death!

Putting down the cold puffer fish skin, Li Yi didn't have time to say more, so he turned around and continued to prepare the other two dishes.

After taking the drained liver under the water pipe, Li Yi carefully rinsed it.

He washed the glandular ducts of the liver with the water current, washing every corner of the liver.

Looking at his swift and careful movements, the nervous expressions of the vice president and several judges eased slightly.

I have to say that Li Yi's technique of dealing with puffer fish is indeed very professional, and it can even be called a textbook.

Even if they are asked to demonstrate in person, they may not be as good as Li Yi and do it comprehensively.

In the process of handling the pufferfish, he did not scatter the slightest drop of water and landed elsewhere on the desk.

And the blood from the puffer fish was also controlled by him on the board, and not a single drop was shed.

This is a professional puffer fish master must have a sense of risk prevention and control, careful insight, and overall control ability.

This shows that all the steps are under Li Yi's control, and there is no possibility of mistakes.

After the puffer fish liver is cleaned, it is already twenty minutes later.

The puffer fish liver has been washed white and there is not the slightest trace of blood.

Li Yi put it on a separate small plate, then found a blowtorch, lit the flame, and sprayed it at it.

The fiery tongue licked it, causing its skin to dry quickly, then charred and yellowed, oozing a fine layer of oil from underneath.

Then Li Yi took a bottle of high liquor and poured a full wine cup.

Put the puffer fish liver into the wine cup, and Li Yi used a blowtorch to light the high-grade liquor in the wine cup.

A faint blue flame burned, giving off the aroma of wine.

Then, Li Yi poured a layer of high-grade liquor on the plate of puffer fish fillets on the side, covering all the fish fillets.

Waiting quietly, he waited until the blue flame in the cup was about to dissipate, and then he picked up the cup and poured the wine on the plate of the puffer fish fillet.

The wine line, which had not yet burned out, suddenly turned into a fiery snake and fell into the plate, causing a burst of wine fire overflowing with the aroma of wine.

Under the scorching of wine, the puffer fish fillets on the plate turned white in color as if they were on fire, and the outer layer rolled up, like a butterfly with wings trembling.

Pick up the plate and sake cup and place them next to the "cold puffer fish skin".

Li Yi introduced: "Zhuang Zhou Mengdie, wine-flavored pork liver, three dishes, all ready." ”

5

(End of chapter)