"It seems that making a movie is not so simple!"

Li Yi also understood the reason behind this for the first time, and smiled when he heard this: "Let's open a store, if we want to stimulate the appetite of customers, I won't reproduce it exactly the same." ”

With that, he went to the pantry and fished out a basket of live green shrimp, went to the head to get the meat, and took dozens of shrimp.

took out four shrimps, Li Yi cut them into small pieces with a knife, and put them in a bowl.

Sprinkled some pepper and cooking wine into the bowl, pinched a pinch of cornstarch, and after a brief grab, he poured the shrimp into the casserole.

"That's fine."

Dai Long saw his intentions, nodded and smiled: "Add some diced carrots and corn kernels, it looks better." ”

Li Yi added shrimp to the soup, using the pale pink color of the shrimp after ripening to neutralize the discomfort caused by the pale green soup and stimulate appetite.

He suggested adding diced carrots and corn kernels to further increase the richness of the colors and make the soup more enticing.

However, Li Yi didn't accept it, shook his head and explained: "Just add some shrimp, and add diced carrots and corn kernels, it's not like it at all." ”

"That's right."

Dai Long didn't insist, and then asked, "What about the cabbage chips?" ”

"Choy sum slices still have to be added, but the position needs to be adjusted."

Li Yi said, and chopped the remaining shrimp into shrimp puree with the back of the knife.

After sprinkling some pepper and a little cooking wine into the shrimp puree, and adding a little cornstarch and mixing well, he picked up the processed yellow croaker, came to the stove, scooped the soup in the pot with a spoon, and poured it into the yellow croaker's belly.

Seeing his operation, Dai Long was not surprised, but Zhao Weizhuo and Xiong Xinxin all came over curiously and looked at him intently.

The photographer also came to the front, taking a close-up of Li Yi's operation.

The audience in the live broadcast room also watched it seriously, and from time to time they posted barrage praise.

"I really don't miss a drop!"

"It's impossible for this dish to be unpalatable."

"The person who invented this dish must have been a genius, how could he have thought of doing this?"

"No leak is not leak, but what about the mouth? How to block? ”

Soon, Li Yi answered the audience's doubts with practical operations.

He took the eight-point filled yellow croaker back to the cutting board, dug up the chopped shrimp meat on the cutting board, and smeared it on the mouth of the yellow croaker, blocking the abdomen of the yellow croaker.

Then he set up the oil pot and scooped a few spoonfuls of snow-white lard into the pot.

The fat content of the fish itself is not enough, except for the belly, fish head and other parts with high fat content, the meat quality of other parts is relatively thin, so it is necessary to match meat oil to be fragrant enough.

After all the lard in the pot melted, Li Yi turned off the heat.

Then he returned to the desk.

Looking at the glasses, Li Yi smiled and said, "If you want to try to make this dish yourself at home, you should pay attention to what I do next." ”

As he spoke, he motioned for the photographer to approach and photograph the yellow croaker on the plate.

"Next, let's use deep frying to shape the yellow croaker."

Li Yi explained: "At this step, it is best not to use a colander to hold the yellow croaker and fry it directly, because the fish skin will stick to the colander after heating, and if you don't pay attention, it will easily break the fish skin and affect the appearance."

The importance of filling the soup with yellow croaker is integrity, if it is incomplete, the quality of the dish will be greatly reduced, and it will be considered a failure.

So when frying, it's best to hold it in your hands and fry it slowly with three or four percent hot oil to let it set. ”

Hearing his words, the live broadcast room was full of "frightened" emojis.

"Huh? Frying with your hands? ”

"Brother Yi, you look up to us too much, we will watch this kind of food lively."

"I can see that he really wants to teach us!"

"Hold the fried in your hands? Aren't you afraid of collapsing? ”

"Loss thief!"

"I just want to eat fish, not fried kun claws."

Looking at the barrage of laughter from the audience in the live broadcast room, Li Yi was amused, and explained with a smile: "If you don't want to be melted by oil, you should try not to leave water on the fish, so before putting it in the pot, you can use kitchen paper to dry the water on the fish as much as possible." ”

With that, he took the kitchen paper, took out the fish, put it on the kitchen paper, and carefully wiped it twice to make sure there were no obvious traces of water before putting it on a clean plate.

Then, he took a small bowl from the side, beat an egg into the bowl, only took the egg white, and then added 20 grams of cornstarch to it, and mixed a small bowl of egg white.

"To help the fish shape faster, we can apply some protein paste to the fish."

Li Yi grabbed the adjusted egg white paste and poured it on the fish, and then smeared it on the fish while smearing it on the seal: "You can also wipe a little bit at the position of the shrimp paste seal, the egg white and starch will quickly gelatinize when heated, which can help it quickly shape, and can also seal the gap to avoid leakage of soup." ”

After spreading the egg whites evenly, Li Yi came to the oil pot and felt the temperature of the oil with his palm.

"Note that when frying this fish, the oil temperature must be controlled at three or four percent, that is, about 150 °C, not too high, otherwise the skin of the fish will break as soon as it is fried."

Li Yi reminded, and then returned to the desk, hooked the fish's mouth with his left index finger, held the fish's tail with his right hand, picked up the yellow croaker, and put the yellow croaker into the pot.

When the yellow croaker is put into the pot, the reaction of the fat in the pot is not violent, only a few small bubbles float upwards from the belly of the yellow croaker.

The photographer on the side brought the camera closer and took a close-up of the pot.

I saw that Li Yi's fingers hooking the fish's mouth were almost close to the oil surface, and seeing this scene, Zhao Weizhuo and Xiong Xinxin in the rear couldn't help frowning and taking a breath.

Although they were born in martial arts, they were all injured somewhat, but they were all passive injuries, and few people took the initiative to find guilt.

Even if you are a dragon and tiger martial artist, it is a matter of a second or two.

But Li Yi is different, he is putting his hand into the oil pot!

In the live broadcast room, the audience who was shocked by this scene also brushed "iron hands ruthlessly".

At this scene, even Dai Long frowned slightly.

Although the temperature of three or four percent of the oil is indeed not too hot, it has already exceeded the temperature of boiling water.

Li Yi soaked the yellow croaker deeper for the sake of frying the effect, which is understandable.

But isn't he really afraid of getting hot?

However, Dai Long quickly saw the clue, Li Yi's hand close to the oil pot was not motionless, but kept changing fingers.

This changes the position of the contact finger close to the oil surface and does not heat it for a long time.

Seeing this scene, Dai Long breathed a sigh of relief.

It turned out to be skillful, and he almost thought that Li Yi really had a pair of iron hands.

After frying for more than a minute, Li Yi took the fish out of the oil and looked at the degree of frying.

Seeing the tail of the fish, which had turned slightly yellow, he put the fish back in the oil and let go of his right hand.

The tail of the fish fell into the pan, all of which was submerged in the oil, and it was soaked and fried.

Looking at the camera, Li Yi reminded: "This step is to heat the whole body of the fish, but pay attention, we don't put all the fish heads into the pot, what is so hard is the sealing place, it is easy to leak the soup, so the fish head should be fried last." ”

As he spoke, he kept changing his hands, and only after the fish body was all set, did he let go of his hand, so that the fish head was not in the oil pan and was soaked and fried.

Half a minute later, he took the colander, fished out all the fried fish, and put it on a plate.

The videographer immediately approached and took a close-up.

I saw that the yellow croaker on the plate became more and more golden after being fried.

And its skin is not damaged in the slightest, and the belly sealed by shrimp paste is even tighter, and not a drop of soup leaks out.

4

(End of chapter)