Looking at the dishes prepared in front of Li Yi, Cai Yan was very interested.

"What kind of dish is this?"

He pointed to a plate of sliced puffer fish fillets and asked curiously.

"[Zhuang Zhou Mengdie]."

Li Yi explained: "Sliced with puffer fish meat, supplemented by peach blossom stuffed as a fire-inducing thing, the fish fillet rolls over after ignition, like a butterfly flapping its wings, so it is named Zhuang Zhou Mengdie." ”

"Oh, that's the one you did in Yangzhong?"

Cai Yan suddenly smiled: "I watched that paragraph, my assistant helped me find it, it looks really good, the effect is great, but I haven't seen it with my own eyes." ”

When Li Yi heard this, he said with a smile: "Then why don't you bother Mr. Cai to do it for you and send this dish out, you can just see the effect." ”

Hearing his words, several people present were a little surprised.

actually let Cai Yan serve the food himself?

Not to mention that his status in the circle is not low, but he is in his seventies, and he is not suitable for serving, right?

But hearing Li Yi's suggestion, instead of getting angry, Cai Yan happily agreed.

Then, he put on a plastic food mask, personally served the dishes, and sent them out.

Soon, there was laughter in the front room.

It didn't take long for him to return to the back kitchen with a tray and say with a smile: "Zhuang Zhou Mengdie, this dish is really wonderful."

Use fish to imitate butterflies, use burning wine to add aroma, whimsy, simply wonderful, wonderful! Ha ha! ”

He was a little unsatisfied, and even wanted to send a few more dishes out.

But Huang Xiaoming hurriedly persuaded him.

He's so old, if he accidentally slips or falls, it won't be good.

However, Cai Yan was a little regretful.

It was a treat for him to see the faces of his diners as they ate delicious food.

But he also understands that the program team is worried about his health problems.

In order not to cause trouble to others, he didn't say much.

So, in order to adjust his mood, he came behind Li Yi and admired it.

Watching skilled chefs prepare dishes is also his enjoyment.

Seeing that Li Yi took out a strange-shaped shelf, put it on the pot, and covered it with a layer of plastic wrap, he asked curiously: "What kind of dish is this?" ”

In the videos he watched, Li Yi did not come up with such a tool.

"Watching the flowers in the rain."

Li Yi explained: "The scales of the anchovy are removed, the meat is turned into flowers, threaded with thread, and steamed together.

The scales of the anchovy are rich in oil, and they are steamed out by high fire and drip onto the anchovy flowers, hence the name "Falling Rain View Flowers". ”

"Descaling?"

Cai Yan was a little puzzled: "Anchovy has always been scaleless, the essence of anchovy is under the scales, how can you eat it if you remove the scales?"

Unless it is a sea shad, the scales of the sea shaving are too hard, and there is no way to eat them without the scales.

I've eaten steamed anchovies made from sea anchovy in some restaurants and restaurants, wrapped in pork lard and steamed, and then scaled and eaten with the scales.

People who haven't eaten it may not know and think that anchovy is eaten like that, but I know that it is to fool people. ”

As he spoke, he asked curiously, "I remember that you didn't catch a few anchovies in Gaoyou Lake?" For example, the captain of the local fishery administration also said that it was a shaving fish, could I have seen it wrong? ”

Li Yi listened to his question and explained: "In the past, steaming wild anchovy was indeed without scales, because the essence of anchovy is the fat under the scales, and after the scales are removed, the fat layer is destroyed, and the taste is not delicious."

But if it is a court dish version, it must be scaled, and if the emperor is given scales, he will be punished.

That's why the imperial chef developed this dish in order to preserve the freshness of the anchovy while avoiding the trouble of having too many anchovy bones. ”

"Interesting."

Hearing his explanation, Cai Yan nodded thoughtfully, but then asked puzzledly: "But the scales of anchovies are small and dense, if you scrape the scales with something, it will definitely break the fat under the scales, how do you get rid of the scales?" ”

"There is nothing difficult in the world, but I am afraid of those who have a heart."

Li Yi said with a smile: "As long as you are willing to use your brain, no matter how difficult things are, there is a way to do it, and you must believe in the wisdom of working people!" ”

"Haha! Reasonable. ”

Cai Yan saw that he was clumsy, so he smiled and asked: "Then how did the working people go to the anchovy scales?" ”

"Cai Sheng, is this trying to trick me?"

Li Yi smiled and joked.

Seeing this, Cai Yan smiled and said, "Where can I still find wild river anchovy now?" What are you afraid of? It's like I asked for the audience's friends! Borrow flowers to offer Buddha! ”

Seeing that he said it bluntly, Li Yi stopped going around in circles and said with a smile: "Okay! It's not a great secret recipe, just teach you a little trick!

If you want to remove the scales of a fish with relatively small scales and delicate flesh, you can first adjust some edible alkali solution, that is, soda, and soak it for a while, and the scales of the fish will be loosened.

But don't soak it for too long, soak it for too long and the meat will fall apart, and it won't taste good.

Soak for about three to five minutes, and you can remove the scales.

When removing the scales, you can use the peeled corn cob to wipe it, and the scales will be scraped off without hurting the flesh. ”

This is Shuanglin's secret ingredient for handling anchovies.

He soaked it in ash water, although he didn't know that the ash contained potassium carbonate, which hydrolyzed to produce hydroxide, making the solution alkaline.

But he knows that the ash water of plants and trees has a good effect on decontamination and oil, and it is also very useful for removing anchovy scales.

Hearing Li Yi's explanation, Cai Yan smashed his palm, as if he suddenly realized, and screamed: "Oops! So that's it! Wow! Learned, learned, learned, learned!

That's right! Alkaline water can marinate meat, make meat tender, used to soak fish scales, and can also make fish scales loose, wow! Terrible! ”

The more he thought about it, the more wonderful he felt, and he couldn't help but laugh and praise: "The wisdom of the working people is really infinite!" This is really the experience of our ancestors! ”

Listening to their conversation, the audience in the live broadcast room was unconscious.

"Really? I had a chance to give it a try. ”

"I don't know if alkaline water can be scaled, but the fishmongers in my hometown do use corn cobs to scrape the scales of small fish.

Those particularly small crucian carp are not easy to knife, so they use corn cobs to scrape, and they scrape very cleanly. ”

"Wow! I've also learned that every time I cook fish, there are some small scales that are particularly difficult to scrape, so next time I'll try to scrape them with a corn cob! ”

"Brother Yi is really our housewife's friend, and I can learn a lot of tricks by watching his show every day!"

There was a lot of discussion in the live broadcast room, and in front of the camera, Li Yi had already fished out an anchovy from the basin on the side and dealt with it.

Seeing this anchovy, Cai Yan took two steps forward, looked at it carefully, and then asked, "Is this the anchovy you hung up in Gaoyou Lake?" ”

"It's not."

Li Yi shook his head and said: "This is a farmed sea anchovy, and the anchovy caught is still in the tank." ”

When Cai Yan heard this, he nodded with a smile and said, "That's right, I still recognize sea anchovers and river anchovy." ”

As he spoke, he paused and asked, "Can I take a look at the few anchovies that I caught?" ”

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(End of chapter)