After sticking the hibiscus fish flowers, Li Yi sprinkled a small pinch of golden shrimp on the stamens of each hibiscus rain flower, and then put the crab bucket into a shallow plate.

After making five servings in turn, Li Yi stopped.

In the steamer, the fish gelatin has been steamed.

After Li Yi took out the fish gelatin, he let off the heat for a while, and put the plate containing the crab bucket into it.

The temperature was reset to 100°C, and the pressure was also selected as the standard 1 atmosphere.

Subsequently, Li Yi set the steaming time to 20 minutes and then started steaming.

The door of the electric steamer is glass, so you can see the situation inside.

Zhao Jinmai came forward to look at it curiously and admired: "The current kitchen equipment is so advanced, and the temperature and pressure can be set." ”

"This kind of has been there for a long time, but it is commercial, and it is not usually used at home."

Li Yi said with a smile: "This kind of steamer is more convenient to control the heat, if you use a steamer to steam at home, use the smallest fire, as long as it can be steamed, so that you can best retain the shape of the fish flowers." ”

When Wu Lei heard this, he couldn't help but say: "Actually, even if you don't do styling, just eat like this, it should be delicious." ”

"Of course." Huang Xiaoming said with a smile: "The materials used are all good materials, crab roe, and three fresh flowers of the Yangtze River, so it won't be unpalatable!" ”

Seeing that it would take 20 minutes to steam, Liu Yifei pulled down Zhao Jinmai and went back with her to continue picking petals.

There are still dozens of flowers left to pick, and when they finish picking, they can just eat [Hibiscus Crab Bucket].

Seeing this, Huang Xiaoming also patted Wu Lei: "The fish should be almost adapted, and it can be changed to the tank." ”

The fish in the storage room are the heavy work, and the two reluctantly glanced at the [Hibiscus Crab Bucket] in the steamer, and went back to pour the fish with enthusiasm with the feeling that they could eat delicious food after finishing their work.

Li Yi was not idle, and the seafood stock on the stove had already been boiled.

He came to the desk and took the steamed fish gelatin.

After almost an hour of steaming, the gelatin is already filled with moisture and re-expands into a thick cylindrical shape, full of toughness.

The water oozing from the plate has become viscous, which is the gelatin that has been steamed out of the fish gelatin.

After taking the knife, Li Yi shaved off the remaining dry pieces of grease on the outside of the fish gelatin, which is the main source of the fishy smell of the fish gelatin.

Then, he carefully cleaned the fish gelatin, cleaned all the impurities, and then cut it into pieces and put it aside for later use.

The seafood stock in the soup bucket has been boiling for two hours, and the umami is extremely rich.

Li Yi turned off the heat and strained the stock out with a strainer.

Placing the scraps on a plate beside him, he poured the stock back into the bucket and set it aside.

Then he took a piece of lean tenderloin, stirred it into minced meat with a meat grinder, and quickly chopped it with the back of his knife to puree the meat.

At this point, a layer of oil has formed on top of the broth in the soup bucket.

Finding a bowl, he used a spoon to fill out the top layer of oil.

This layer of oil is the essence of the essence of the seafood broth, which is the oil boiled out of the shrimp brain, crab roe and other parts, and the umami is extremely strong, which is used to cook vegetables, cook noodles, and put a little bit of it will be very fragrant.

After skimming off the soup stock, Li Yi put the soup bucket back on the stove.

After putting the meat puree in the broth, he turned on the stove and simmered it on the smallest heat.

Like the previous hanging stock, the seafood stock he needed this time also needed to be washed.

As the temperature rises, the impurities in the soup are absorbed by the meat puree, and the stock becomes clearer.

By the time Li Yi fished out the meat puree that had gathered into a ball, the seafood broth had become as translucent as clear water.

But this is only the first step, in order to make the stock look like peony petals, you need to add fish gelatin and simmer for at least four hours.

So, Li Yi added the processed fish gelatin to the broth and slowly simmered it over low heat.

By the time it's thick enough, it's time for the afternoon.

Ding!

The electric steamer sounded a reminder bell, and the steaming time he had set had arrived.

Hearing the voice, Zhao Jinmai, who was helping Liu Yifei sort out the petals, came over in a puff of smoke.

In the storage room, Wu Lei's voice also came: "Okay?" Okay? ”

The next moment, he and Huang Xiaoming ran out one after another.

Looking at Li Yi wearing heat-insulating gloves and bringing out the [Hibiscus Crab Bucket] from the steamer, not only a few people at the scene were amazed, but even the live broadcast room was full of admiration!

"Wow! That's pretty too, right? ”

"Cow beep! The shape really didn't collapse! ”

"Amazing! This is called cooking! ”

"Look at this look! How do you compare that kind of garbage with ketchup? ”

"That's already a work of art, isn't it?"

"I can't even give it to me, it's amazing!"

The audience's admiration is not unreasonable, Liu Yifei, who had just put the petals and came to the front, was also amazed by the exquisite [Hibiscus Crab Bucket] on the plate.

Five delicate flowers bloom quietly on the plate, and the petals made of fish paste are unusually thin, white and crystal clear.

The stamens camouflaged by shrimp roe are delicate and charming, golden and pink.

The crab bucket below is golden in color, as if it is a delicate flower pot, buried in the same golden soup.

In the steaming heat, they look as if they are really blooming hibiscus flowers.

"It smells so good!"

Zhao Jinmai greedily inhaled the aroma that was steaming from the plate.

The aroma wafts from the broth beneath the crab bucket, and the flavor of crab roe and fresh fish is tempting to salivate.

Liu Yifei asked curiously: "How can there be soup here?" ”

She clearly remembered that when Li Yi put it in the steamer just now, there was not even a drop of water in this plate.

Li Yi explained: "This is the crab oil overflowing from the crab roe filled in the crab bucket during the steaming process.

After steaming the crab oil, the dish will not be so greasy to eat. ”

Wu Lei couldn't wait any longer, and interjected to ask, "Brother Yi?" Can you eat it now? ”

Seeing that he was in a hurry, Li Yi smiled and nodded: "You can eat it, be careful not to burn it." ”

Wu Lei waited for his words, and when he heard this, he took the chopsticks and put them on the plate.

But the crab bucket filled with crab roe was a bit heavy, and the shape was irregular, so it was difficult to clamp, and he was afraid of damaging the fish flowers on it.

So in a hurry, he chose to get started directly.

Pinching the carapace protruding from both sides of the crab bucket, he picked it up.

The back of the crab bucket was stained with crab oil at the bottom of the plate, and he was afraid of dripping down, so he directly stuck out his tongue and licked the crab oil on the crab bucket.

Seeing that he didn't care about his image at all, Huang Xiaoming couldn't help but laugh and ridicule: "You slow down, let the audience see, I still think you haven't eaten for a few days!" ”

"Haven't I had a good meal in a few days? When I was in the crew, I was looking forward to today. ”

Wu Lei held the crab bucket, smacked the taste of crab oil in his mouth, and shook his head proudly: "This is heaven!" ”

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(End of chapter)