The salmon has a high yield of meat and there are no small spines in the meat.

Li Yi used a knife to cut off the remaining edges and inner membrane around the fish, and then slice off the red meat in the center of the outside close to the skin.

These meats have a relatively high blood content, a strong fishy smell, and the taste is not too good.

Then, all that's left is a whole strip of pink and crystalline meat.

Along the center of the fish's body, Li Yi cut the fish meat into two vertically.

Half of the belly is higher in fat and more tender in texture.

But what Li Yi needed was a half close to his back.

This half of the meat has a lower fat content, which will be firmer and can be cut into thin slices.

Rinsing the belly of the fish, Li Yi put it on a plate beside him.

These belly meats are good things, they are the top ingredients for making sashimi, and they can also be stewed and eaten in a braised or white-braised manner, and they will really melt in your mouth when cooked.

He rinsed the other half of his loin and placed it on the board.

After washing the knife, Li Yi wiped the blade of the knife with a clean rag, and smeared a thin layer of lard on the blade with the side of the knife.

Then, he straightened the loin with his hand, cut off a piece of it diagonally, and cut out a flat bevel.

Then, he went under the knife again, and only heard the sound of "sand", and a fillet about two millimeters thick was cut off.

Li Ruotong, who was on the side, saw this scene, couldn't help but sigh, and asked in surprise: "Can you cut it so thin?" ”

"It's not thin."

Zhao Jinmai said with a smile: "Brother Yi's knife technique can cut the tofu into thin threads that can thread needles, and this fish fillet is already considered a thick slice." ”

"Oh yes, that's right."

Li Ruotong nodded, she also watched the issue of the tofu banquet, and was deeply impressed by Wensi tofu soup.

After cutting a whole loin into two-millimeter-thick slices, Li Yi put them in ice water and washed them with green onion and ginger water.

This step removes any remaining fishy smell from the fillet and makes the meat firmer.

After cleaning the fillet, he took out a bag of starch and sprinkled it on the board.

After removing the washed fillets, he places them in a starch bowl so that the sides of the fillets are covered with starch.

He then picked up a rolling pin and gently tapped the fillet, smashing it thinner and more evenly, forming a fan.

Li Ruotong looked curious and asked, "Why do you want to knock on it?" ”

"This allows the fleshy fibers to break and make it more tender."

Li Yi explained: "When Xiangjiang cooks pork chops, he will also use a hammer to smash it, the same reason. ”

"Oh, I see."

Li Ruotong nodded and said with a smile: "Wow! You know how to cook! I've seen those courses that teach cooking, and they only teach some recipes, and don't talk about the principles at all. ”

"The curriculum is for the public!"

Li Yi smiled: "I know you are from Xiangjiang, so I will give you an example of pork chops, if it is a Modu person, I will give an example of Dapai, which is called teaching according to aptitude." ”

"Makes sense."

Li Ruotong smiled and proposed: "Why don't you shoot some teaching videos?" There will definitely be a lot of people watching. ”

Zhao Jinmai heard it on the side, interjected and smiled: "Now someone on the Internet has edited out the video of Brother Yi's cooking and made it into a collection, and the number of views is not low!" ”

She is talking about the slice video on the beep station, the video content related to "Chinese Restaurant" and Li Yi, which has become the number one traffic killer in the food area.

Many UP owners are doing program-related slice videos, and the total number of views has exceeded 50 million, and some UP owners have successfully achieved a monthly income of more than 10,000 yuan by relying on Li Yi's wool.

Li Yi had also heard about this, but he didn't care.

He's just doing his job.

After smashing all the fillets, he boiled the oil and raised the temperature of the oil to 50% hot.

Then, he used chopsticks to hold the smashed fish fillets and put them into the pot.

When the fish fillets are put into the pot, a layer of foam immediately spreads, and the color changes at a speed that is visible to the naked eye.

After smashing it with a rolling pin, the thickness of the fillet has dropped from the original two millimeters to about one millimeter.

Such a thin fillet cooks quickly, so it must be fried one by one to avoid over-frying.

However, it is also because it is cooked quickly and the frying efficiency is also very high, and after each fillet is put down, it only takes a few seconds to take it out of the pan.

The fish fillets taken out of the pan, due to the difference in temperature and thickness, have shown a lamp-like shape, and the outer circle has some slight curls and folds, which look like fresh petals.

Seeing this familiar shape, Liu Yifei understood: "Is this using fish fillets to make petals?" ”

"That's right."

Li Yi nodded while frying the fish fillet.

Liu Yifei looked at the fried fish fillet and was amazed.

This time, Li Yi has already demonstrated the skill of using fish minced fish to decorate flowers, the skill of using broth to condense into soup flowers, and now he has shown the skill of making flower petals with fish fillets.

Looking at these slender fish fillet petals, Liu Yifei couldn't help but think of what Zhao Jinmai had said before.

Li Yi's cooking this time really wasted a lot of thought!

Soon, Li Yi had already fried the fillet of a whole fish.

The tray in his hand was already full of petal-shaped fish fillets, golden in color and attractive in aroma.

However, the petals made of fish fillets cannot be adhered to with broth like the dashi petals of [National Color Tianxiang].

If you want to make the petals of a fillet into the shape of a flower, you need to add a base.

The main ingredient of the base is mashed yam, and when steaming the crab, Li Yi has already put the yam in it and steamed it together.

After taking the dried yam, he peeled out the yam flesh and pressed it into a mashed yam with a tool.

Then stir in the milk, salt and pepper, stir well, and the base is ready.

Using a piping bag and piping spout, he squeezed out a seven-edged yam puree from his plate.

He planted a few saffron sticks in the center of the yam puree, and then he inserted the fried peony fish fillet into the yam puree.

From small to large, from the inside to the outside, the steps are the same as to make dashi peony flowers.

After a while, a peony flower composed of fish fillet petals appeared in the porcelain plate.

When he made a prototype, Li Ruotong's eyes were already wide and he couldn't take his eyes off it.

When the fish fillet peony flower was completely formed, she finally couldn't help but exclaim: "OMG! It's so pretty! It's a work of art! ”

Liu Yifei and Zhao Jinmai exchanged glances, smiling without saying a word.

They all remember how amazing they were yesterday when they saw the dashi peony flowers for the first time.

After planting the fish fillet peony flowers, Li Yi started the pot again and took out the seafood broth that had been boiled yesterday.

Although the peonies are beautiful, they have no taste and need to be seasoned with abalone sauce.

And the stock he left behind yesterday is the raw material used to make abalone juice.

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(End of chapter)