After Li Yi found a tin foil box for making egg tarts, he handed it to Liu Yifei and asked her to decorate the flowers in the tin foil box.

Liu Yifei has only tried to use cream to decorate, and it is the first time to use fish paste.

However, the steps of the piping are almost the same, she carefully pinched the piping bag, squeezed the fish minced fish out of the piping mouth little by little, and tried to squeeze out the shape of the petals.

However, maybe it's because the piping mouth is a little big, or maybe she hasn't done piping for a long time, and it's a bit handy, and she is halfway through it, and the shape has collapsed.

"Oops, that's too much."

She was a little embarrassed, so she returned the piping bag to Li Yi: "Forget it, you should come!" ”

"It's okay, you try again."

Li Yi didn't take the framed flower bag, and said with a smile: "The first time is definitely not smooth, just make a few more, there is no waste of this thing, and you can continue to use it if you pour it back in." ”

Hearing him say this, Liu Yifei smiled, nodded, picked up a tin foil box again, and tried again.

With her first experience, her hands are much steater this time.

At first, the petals were a little thick, but as she became more and more proficient, the petals she squeezed out became thinner and thinner, more and more like real petals.

Soon, a lifelike "hibiscus flower" appeared in a tin foil box.

It is white all over, and although it is a little messy in the middle, the petals on the outside are very thin, and it looks beautiful.

"Wow! It's beautiful! ”

Zhao Jinmai came to the front, looked at the "hibiscus flower" in Liu Yifei's hand, and exclaimed: "Sister Yifei, you are so amazing!" If I hadn't told me it was made of fish, I'd have thought it was a real hibiscus flower! ”

Liu Yifei is also very happy, this novel experience of using fish minced fish to make flowers is also her first experience.

She also feels a sense of accomplishment to be able to make such a flower made of fish.

Looking back at Li Yi, she smiled and didn't say anything, but what she meant was thanks.

It was Li Yi who encouraged her and asked her to try again, so she made this "hibiscus flower".

"It's great."

When Li Yi saw her turn around, he smiled and praised her.

Liu Yifei smiled, then held the "hibiscus flower", took out her mobile phone, handed it to Zhao Jinmai, and said with a smile: "Help me take a photo." ”

Zhao Jinmai took the phone, took a few photos for her, and asked her to pose a few POSS.

The photographer also stepped forward and took a few close-ups of the "hibiscus flower".

Seeing the shape of the fish and flesh, the audience was amazed in the live broadcast room.

"Is this all right? I thought it was a flower with fish slices, but that's too much of an exaggeration, right? ”

"This method is already considered molecular cuisine, right?"

"It's so beautiful, not to mention the taste, this creativity alone is already very good!"

"I don't like to eat fish, because I'm afraid of spitting and trouble, this kind of fish flower is simply my dream fish!"

When the camera and the audience were admiring the "hibiscus flower", Li Yi had already mixed a pot of 40°C warm boiled water and placed it next to the fish bowl.

Seeing that Liu Yifei finished taking the photo, he opened his mouth and signaled: "If you don't take a picture, put the flowers in this warm water and soak them!" ”

"Oh, okay."

Liu Yifei answered, but when she saw the warm water brought by Li Yi, she couldn't help asking, "Why do you want to put it in the water?" What should I do? ”

"Fish that has already been beaten will not melt."

Li Yi explained: "Put it in warm water to let it set, otherwise when you steam it in the steamer later, the petals of the fish will collapse and the shape will not look good." ”

"Really?"

Liu Yifei was surprised: "I thought that the fish meat puree chopped so fine would melt after entering the water!" ”

"No, it won't."

Li Yi said with a smile: "If it is Huihua, then I was so busy just now, and I was pumping water and stirring hard, wasn't it in vain?" ”

Hearing him say this, Liu Yifei also remembered the operation he had just done with the fish paste, which was to use ice water to ice his hands, and to add all kinds of green onions, ginger, garlic and seasonings, which looked complicated.

So, she asked curiously, "Is there anything special about this?" ”

"Of course."

Li Yi said with a smile: "Making minced meat is a technical job, paying attention to one water, two salts, three eggs, four oils, and five powders.

Of these five elements, there is a reason why water comes first.

Water can play a role in diluting the fish minc, so that the fish minced can be strongly solvated, so that a large number of water molecules are arranged around, and play a role in shaping the strength.

But because the arrangement of water molecules is directional, and because of the influence of the direction of the charge, it must be in one direction when stirring.

As I saw just now, I kept stirring in one direction, and I didn't change direction halfway.

If you change direction, the minced fish will spit out water and it will not be used. ”

Listening to Li Yi's explanation, the cameraman also pointed the camera at him, and in the live broadcast room, the audience barrage flew one after another.

"Xiaofugui's class has started, come and listen!"

"Teacher Yi speaks slowly, I'll remember it."

"Remember carefully, this is the test center during the exam."

"Classmate, borrow a pen and use it."

"Plug in!"

Seeing the camera coming, Li Yi spoke more carefully: "In addition to water, salt is another key to making minced fish, and it is also very important.

To put it bluntly, cooking with minced fish is to use the salt-soluble and thermal condensation properties of protein to make the minced fish form.

If the amount of salt is too small, it will lead to a small amount of myosin and actin dissolution, the formation of sol viscosity is not strong, and the network formation force is weak.

However, if the amount of salt is too much, it will play a certain role in dehydration, reduce the water-holding capacity of the fish minc, produce denaturation and destroy the protein properties, reduce the elasticity of the fish minced product, and affect the taste.

Therefore, the proportion of salt in the minced fish is particularly important, and it cannot be more or less. ”

Listening to Li Yi's detailed explanation, the audience in the live broadcast room also became serious.

"I'm also a chef, and I learned how to make fish balls from the master, but the master never told me the principle, he just told me how to do it, so I could remember."

"Brother Yi, this is a true religion! This is the secret of hard work, and in the past, it was a trick to pass on the inside but not the outside. ”

"I found that by intercepting all the cooking and teaching skills of my brother Yi in this season's "Chinese Restaurant", I can use it as an advanced textbook for senior chefs!"

"I've learned, I'll open a restaurant tomorrow!"

In front of the camera, Li Yi picked up the piping bag and continued to explain while making hibiscus fish flowers: "The third element in making fish minced fish is egg white."

Egg white has the characteristics of strong draught and good coagulation effect, and the purpose of adding is to increase cementation and maintain the elasticity and tenderness of the minced fish.

However, it should be noted that egg whites are expansive, and if you add too much, the surface will be unsmooth when the minced fish is heated, which will affect the appearance. ”

Quickly made a hibiscus fish flower and put it in the water, Li Yi sniffed the remaining fish paste on his fingers, and said with a smile: "As for oil and powder, it refers to lard and starch."

In fact, these two kinds can be added or not, and the quality of the minced fish is improved, but the amount is not easy to grasp.

I'll tell you the principle first, and it's up to you whether you want to add it when you do it at home. ”

4

(End of chapter)