Hearing Li Yi's words, there was a barrage of ridicule in the live broadcast room.

"Don't don't, Brother Yi thinks so highly of me, I can't even soak instant noodles, how can I make minced fish? What a joke! ”

"Making minced fish? It's impossible to make minced fish in this life, at most add two fish balls when you go out to eat noodles, so that you can maintain the purple sauce of life. ”

"@老妈"

"Why don't you do it directly, Brother Yi, and get on the little yellow car link, right? I definitely buy it! ”

In front of the camera, Zhao Jinmai was also smiling and quipping: "Brother Yi, are you too confident in us?" The mere act of pureing the fish is enough to stump 99% of people. ”

But Huang Xiaoming on the side interjected: "I think it's okay, I can't use fish with many spines, you can use ordinary fish!" ”

When he was explaining the method of fish paste to Li Yi, he was listening carefully and recording his voice with his mobile phone.

After interjecting a sentence, he motioned to Li Yi: "Brother Yi, do you continue to say, do you still need to add lard to the fish mushroom?" ”

"That's right."

Li Yi kept in his hands, and while making flowers, he explained: "The purpose of adding oil is to increase the delicate and smooth taste of the fish mincing, as well as the whitening effect.

However, if you add too much oil, it will cause honeycomb-like holes to appear in the inside of the minced fish, making the taste rough.

Similarly, starch can be added, but not too much, starch is a binder, thickener, added to the fish minc, can enhance the water absorption of the fish minc.

The addition of starch can allow the minced fish to enter more water, and it can also enhance plasticity, which is conducive to forming.

However, if you add too much, the minced fish will become hard and the color will be dark, which will affect the quality of the finished product. ”

Listening to Li Yi's explanation, Huang Xiaoming remembered it seriously and nodded again and again: "I understand, I have to let my cousin see this paragraph."

His daughter especially likes to eat crab sticks and fish balls in hot pot, but eating too much is unhealthy.

When I went back, I asked him to follow this section to learn how to make minced fish, make minced fish by himself, blanch the fish slippery, and eat fish balls, which is healthier. ”

When Li Yi heard this, he said with a smile: "If you do it yourself, there is no need to be so troublesome, you can buy some moray eel or mackerel, and if you can't do it, you can use grass carp."

As long as you master the five elements I mentioned, the taste of the fish paste will definitely not be bad. ”

As he spoke, he had already made more than a dozen hibiscus fish flowers and put them in warm water.

Liu Yifei has been looking at the fish flowers in the warm water, and she wants to know if the fish flowers will melt after they enter the water.

However, after watching it for a long time, the fish flowers that were put into the warm water not only did not melt, but became more and more moisturized, and they looked very beautiful.

Noticing her curiosity, Li Yi put in another hibiscus fish flower, and then took out the fish flower made by Liu Yifei first.

The fish flower is still the same as when it was first put in, and it has not changed in the slightest.

Under Liu Yifei's surprised gaze, Li Yi pinched the two ends of the tin foil box and gently pushed it, and the fish flower fell off and landed on Li Yi's palm.

Pinched the fish flower with two fingers, and Li Yi handed it to Liu Yifei.

Liu Yifei received it in her hand blankly, and the slight flick of the tentacle made her very puzzled: "Why did it harden?" Can you pick it up? ”

When I was just decorating the flowers, this fish flower was still like cream, and I would touch it with my hands.

But after soaking it in warm water for a while, it actually became a lot more flexible, as if it was cooked, and it could be clearly touched with your hands.

"Because it's set!"

Li Yi smiled: "The finished fish paste is gelatinous, it will not dissolve in water, but if you want it to maintain its shape, you must first set it with warm water."

The protein in the fish will start to denature above 40°C, and the warm water I mixed with is 40°C.

It allows the surface of the flower to form a film of coagulated proteins, which allows its shape to be fixed.

In this way, when it is steamed in the steamer, its shape will not be loose. ”

Zhao Jinmai heard the words on the side and asked in surprise: "You mean, after this flower is steamed, it will still maintain its current appearance?" ”

"That's right."

Li Yi nodded.

"Impossible, right?"

Zhao Jinmai was a little unconvinced: "My grandmother's steamed flower rolls will collapse after they come out of the pot, such a thin flower is still made of minced fish, steamed in the pot, and can it still maintain its current shape?" ”

"You'll find out later."

Li Yi smiled and didn't explain again, just put the last fish flower into the warm water.

The "hibiscus flower" is enough, and while the fish is fixed, he wants to fry the crab roe.

The stir-fry of crab roe is very simple and not difficult.

Li Yi first added some lard to the pot, heated the oil, and after stirring the onion and garlic to bring out the fragrance, he poured the peeled crab roe into it.

Stir-fry lightly over low heat, stir-fry the crab roe, and after the crab oil is fried, he pours all the removed crab meat into it and continues to stir-fry.

After the crab meat is also fried until it is fragrant and dry, and the surface shows a slightly charred color, add a little salt and pepper to taste, which is the common bald butter on the market.

But what Li Yi wants to do is a high-end version.

When he saw that the crab meat was slightly charred, he opened the lid of the soup bucket for the seafood stock on the side.

At this time, the seafood stock has been boiling for more than an hour, and the freshness is very strong.

He scooped a spoonful of the stock out and poured it into the pot.

Zila!

The stock was put into the pot, and the whole pot of bald butter boiled.

Push the bottom of the pot to allow the stock water to evaporate quickly and avoid sticking to the pan.

It didn't take long for the water in the stock to be boiled dry, and the umami flavor of the stock seemed to be encapsulated in crab roe oil, and it became a little richer.

Then, Li Yi took out the peach blossom brew made yesterday and poured 50ml into the pot.

Alcohol is the best flavor enhancer, and with the volatilization of alcohol, the aroma of crab roe oil in the pot has reached the extreme.

After the smell of alcohol had all dissipated, Li Yi added some salt and pepper to the pot.

After a few more stir-fries, he turned off the heat.

In the pot, the high-end version of bald butter is ready.

The rich aroma made everyone present swallow their saliva.

But Li Yi didn't give everyone a chance to taste it.

After he put the crab roe out, he took Liu Yifei to collect it, cleaned the clean crab bucket, and filled the crab bucket with crab roe.

After filling the crab bucket with a full amount of crab powder, he took the piping bag and sealed the crab bucket with fish paste.

Then, he took the shaped "hibiscus flower" in Liu Yifei's hand, put it on the crab bucket, and adhered to the fish paste below.

Looking at the hibiscus fish flowers blooming on the crab bucket, everyone present couldn't help but admire.

"Look good!"

Zhao Jinmai couldn't take his eyes off it, and he was completely amazed by the shape of this [Hibiscus Crab Bucket].

But Wu Lei's focus is on ingredients.

He looked at the fish mushroom flower, couldn't help licking his lips, and admired: "It's full of crab crab powder, and there are fish mushroom flowers made of seven kinds of fish and shrimp meat on it. ”

5

(End of chapter)