The program team designed the game in order to increase the effect of the program, so the needles used to play the needle threading game all used pins with enlarged needle eyes.

However, even so, the program team still overestimated the hands-on ability of the diners.

Three groups of couples challenged to thread the needle, and they only won a nine-percent discount consolation prize.

So, the subsequent couples summed up their experience and chose to try a different game.

The new game is called Heart-to-Heart, and the rules are that the host asks a question, and both couples answer at the same time, and if the answers are consistent, it is considered a success.

This game was recommended by Huang Xiaoming, and he served as the game host.

Originally, he was full of confidence in this game, but after four groups of couples played it in a row, only one group of couples got a 20% discount, and one of the groups of couples was a little unhappy because they didn't answer a single question correctly.

So, Huang Xiaoming hurriedly changed to a quick question and answer game, which can release water and ask some common sense questions.

In this way, the atmosphere of the scene finally became joyful.

The game session also takes at least a few minutes, which makes the kitchen a lot less stressful.

The diners at the first table have already ordered and asked for a [rouge goose breast], a [peony fish fillet], two [hibiscus crab buckets], and two [national color and heavenly fragrance].

[Hibiscus Crab Bucket] and [National Color Tianxiang] are both made in advance and can be served directly.

【Rouge goose breast】The rouge and goose breast meat to be used are also prepared in advance, and Li Yi has already marinated the goose breast meat with rouge and set it aside.

The goose breast meat is also cooked, and it only needs to be sent to the steamer to be steamed under pressure for 20 minutes, and then drizzled with apricot blossom sauce, and it is ready to serve.

Only the [peony fillet] needs to be freshly made.

【Peony Fish Fillet】 is one of the imperial dishes made in Bada Sichuan, and it is a salty and fresh kung fu dish that is not spicy.

For any Sichuan dish that is not spicy, the difficulty of making it is skyrocketing, and [Peony Fish Fillet] is no exception.

The authentic [Peony Fish Fillet] is made with sea bass from Sichuan Province, and it must be more than 5 catties of sea bass, otherwise the meat is not thick enough to be sliced.

But when Li Yi was attached to Shuanglin, he improved this dish and made it with Zheluo fish, which successfully conquered the taste buds of Qianlong and the harem concubines.

If you want to make [peony fish fillet] with sturgeon, you must have more than 10 catties of sturgeon.

However, there are very few Zheluo fish in reality, and three or five catties are rare, when Li Yi asked the program team, he didn't expect to get it, and offered to replace it with sea bass if he couldn't find it.

But the program team really helped him buy two sturgeon fish of more than 10 catties, one 11 catties and one 13 catties.

While playing games in the front yard, Li Yi and Wu Lei took out the smaller 11-pound Zheluo fish together.

Seeing that Li Yi had made another big fish, Li Ruotong was no longer surprised, but asked curiously: "What kind of fish is this?" Is it toxic? ”

"It's a sturgeon, it's not poisonous."

Li Yi put the fish on the desk, wiped the knife with a rag, and prepared to kill the fish.

Hearing that it was not poisonous, Li Ruotong was much more relieved, and then came to the front curiously, looked at the flat head of Zheluo Yu on the desk, and wanted to reach out and touch it.

"Be careful, this fish is fierce."

Li Yi reminded her: "This is a carnivorous cold-water fish, and it is not pleasant to be bitten." ”

Hearing him say this, Li Ruotong hurriedly withdrew his hand and smiled at Zheluoyu: "I won't touch you, don't bite me!" ”

Making a joke, she asked Li Yi: "Is this a raised fish or a wild fish?" ”

"Wild, the program team bought it from the country of geese."

Li Yi explained: "The sturgeon is a cold-water fish, and it generally lives in areas above 45 degrees north latitude.

In the early years, this fish was very common in the Northeast, HLJ, Songhua River, and Mudanjiang River.

But in recent years, this kind of fish has been rare in the wild, and there are still farmed ones. ”

Hearing Li Yi mention his hometown, Zhao Jinmai hurriedly followed, looked at the Zheluo fish on the desk, and then shook his head: "I haven't seen this kind of fish." ”

"When you were a kid, there weren't many wild fish left."

Li Yi asked her with a smile: "You have heard of the local wild fish in the Northeast into three flowers, five Luo, eighteen sons, and seventy-two miscellaneous fish?" ”

Zhao Jinmai was stunned for a moment, thought about it and then wondered: "I seem to have heard my grandfather say that there are three flowers and five Luo, he said it when he stewed me crucian carp flowers." ”

"Crucian carp... Beggar? ”

Li Ruotong listened to it funny, and asked with a smile: "Is it a crucian carp?" ”

"It's not a crucian carp."

Zhao Jinmai shook his head and explained: "We call crucian carp in the Northeast crucian carp melon seeds, but crucian carp flowers are not crucian carp.

There are no spots on the crucian carp seeds, but there are spots on the crucian carp seeds, which are better than the crucian carp seeds, but I don't know what the scientific name is. ”

"It's called a bonefish."

Li Yi said: "It is also a carp of the carp family, but it is generally not very large, and the maximum is not more than 2 kilograms.

It has 7 to 12 large black spots on the central axis of its body, which grow on the skin, and the scales are still there even after scraping, so it is called the bony fish. ”

"Yes, yes, that's it."

Zhao Jinmai slapped his hands and said with a smile: "This fish stew is particularly fresh. ”

"That's right, there are three flowers and five flowers, crucian carp is one of the three flowers, and the other two are anchovy flowers and bream flowers, that is, local mandarin fish and bream."

Li Yi pointed to the Zheluo fish in front of him and explained: "Wuluo refers to the five kinds of fish: Zheluo, Faro, Yaluo, Tongluo, and Huluo.

This kind of Zheluo fish is one of the five Luo, and it is also the largest and most delicious one.

It is a carnivorous cold-water fish that belongs to the salmon family, so it is also called the salmon salmon.

Carnivorous fish tend to grow relatively large, and this kind of fish can grow up to more than 100 catties, but it is not the limit.

In the 80s, there was a legend that there was a lake monster in Kanas Lake in the Western Regions, and after local researchers studied it, they all thought that it was a particularly large salmon, which is this kind of fish. ”

"Oh! I know! I watched that show when I was a kid! ”

Zhao Jinmai was recalled: "When I was a child, it was broadcast on TV, it seemed to be "Approaching Science", saying that there were big red fish in Kanas Lake, and they would drag the horses drinking by the lake into the water and eat them.

I remember that there was a video in the show, saying that the fish was more than ten meters long, and I didn't know if it was real or fake. ”

"No one has ever fished it up, no one knows if it's true or not, it may be a gimmick made by the local tourism bureau to promote tourism, but the salmon can indeed grow bigger."

Li Yi said, filling the vegetable sink with water, and said with a smile: "But no matter how big you grow, you can't escape the fate of being eaten, no way, delicious is the original sin!" ”

So saying, he pressed the head of the fish and slashed it at the back of its gills and its tail.

Suffering from pain, the fish twisted violently and slid into the water-filled vegetable sink.

This is the Cantonese-style way of handling fish, so that the fish can drain the blood from the body and get rid of the bloody smell of the fish meat in the process of struggling.

Soon, after the Zheluo fish stopped struggling, Li Yi fished it out again, peeled the skin and bone, divided it by two in three times, and shaved out two white and tender clean meat.

5

(End of chapter)