"[Dragon Ball]? What kind of dish is this? ”

Hao Libao was intrigued.

[Exploding Dragon Whisker] He knew, but he had never heard of this [Canghai Dragon Ball].

"This is the dragon marrow vegetable in the cramping skin, crushing the bones and sucking the marrow."

Li Yi made a joke, so he called the apprentices of the Shuitai group to go to the storage room together and caught two dragons and came out.

Hao Libao knew these two dragons, and yesterday he thought that Li Yi was going to kill them, but Li Yi said that he would keep them until today and kill them.

After asking the Shuitai apprentice to kill the dragon barge and remove the fish head, fish skin, and fish meat, Li Yi took the fish head and the remaining fish bones and put them on the board.

"You can take the fish skin back to be dried to make dragon skin, the fish meat is beaten into minced fish, fried into balls, and made into spitting beads in [Oolong Tuzhu]."

Li Yi explained, while taking the kitchen knife, he split the joint of the fish bone with the heel of the knife, and pried open a section of the joint.

After the joint was pried open, the empty groove in the center was revealed, and there was a layer of transparent gelatinous body inside, which was the pith of the dragon grouper.

Seeing this scene, Hao Libao finally understood what Li Yi said about the dragon marrow.

The bones of all fish are hollow and contain gelatinous bone marrow.

When Hao Libao was young, the family conditions were not good, and when his mother came back from buying fish, she saved meat for him to eat.

After he had eaten the meat, leaving only the bones and the head, his mother would eat the head of the fish in the soup, and then bite the bones with the big spines little by little, smacking the taste.

When he was a child, he looked curious, and learned from his mother to bite open the fishbone joint, and sure enough, he sucked up the delicious bone marrow, but there was only a trace of taste, which was similar to the nectar in the trumpet flower, only enough to taste it.

Therefore, when he found out that Li Yi really wanted to use fish bone marrow to cook, Hao Libao couldn't help but be even more surprised.

The amount of fish bone marrow is too small, even if it is a fish as big as a dragon barb, there is not much fish bone marrow, how can it be enough to make a dish?

Sure enough, when Li Yi pried open all the bone joints and dug out all the dragon grouper and fish marrow, he only dug out a small bowl.

"That's too little."

Hao Libao couldn't help but complain: "That's it, what kind of dishes can you make?" ”

"This is the dragon marrow! How many do you think you can have? ”

Li Yi said with a smile, then patted the dragon head on the side, and said with a smile: "Don't forget, the cerebral marrow is also the marrow." ”

So saying, he brought a boning knife, and removed the gills, mouth, and chin from the fish's head, leaving only the skull.

Later, he took Reba's exclusive battle axe, cut open the skull in front of the fish's head, and dug out the fish's brain.

While he was busy, Hao Libao and the apprentices in the rear were all observing his movements.

Seeing that Li Yi had removed all the meat from the fish head in three strokes and dividing five by two, Hao Libao's expression was quite indifferent, but several apprentices in the back were already glaring their eyes out.

Deboning is a basic skill that chefs have to know, but most of the bones to be removed are the limb bones of chickens, ducks or cattle and sheep, and few people can remove skulls.

Although there are also kung fu dishes such as "grilled whole pig's head" and "braised silver carp head", they are also stewed until the bones are removed.

Raw skulls, even if they claim to be experienced in the industry, it is the first time they have seen it.

Even pigs, horses, cattle and sheep, which have thick heads on their heads, are not easy to remove their skulls raw, let alone fish heads with skin all but the bones.

Therefore, after seeing Li Yi's operation, the apprentices immediately became serious, and their attitude towards Li Yi became much more serious.

"It's almost now."

After Li Yi dug up the fish brain, the small bowl was successfully filled.

Seeing the gray-white translucent brain marrow in the bowl, Hao Libao immediately guessed the reason why Li Yi picked the fish head.

Obviously, Li Yi didn't want the fish brain to get blood.

But just in order not to get blood, he took so much trouble to remove the meat from the entire fish head, even Hao Libao felt that it was a bit too exquisite.

Isn't Li Yi too troublesome?

However, Li Yi is really not too troublesome.

Soon, he dug out the bone marrow and brain marrow of the second dragon and filled a small bowl as well.

Holding two small bowls full of "dragon marrow", Li Yi nodded with satisfaction: "This should be enough for each person." ”

After saying that, he took out a pot of fish gelatin soup from the refrigerator and put it on the stove to reheat.

This pot of fish gelatin soup boiled for four hours yesterday, and the gelatin in the fish gelatin was completely boiled out, the soup was thick, and after refrigeration, it had formed a jelly-like solid.

As the heat rises, the glue in the pot melts again, turning into a thick pot of soup.

At this time, Li Yi poured two bowls of "dragon marrow" into the pot together, added some green onion and ginger water and cooking wine, and stirred it with a soup spoon.

Soon, the "dragon marrow" was cooked and mixed into the soup.

The bone marrow of the dragon is originally transparent, and although the brain marrow is a little gray, it is not obvious in the golden soup.

With Li Yi's stirring, the brain marrow melted, and it was even more invisible.

After turning off the heat, Li Yi brought a silicone mold, poured the boiled "dragon marrow soup" into the mold, and sent it to the freezer.

The solidification temperature of the gelatin is 20-25°C, and the freezing will accelerate the solidification process, and it will take about two hours to make it solid.

"That's it."

After putting the mold away, Li Yi wiped his hands and returned to the desk.

This dish is also more difficult to make the dragon balls, and the dragon balls will be easy after they are set.

When it's time to make it, just take out the dragon balls and put them on a plate, heat up another pot of broth, mix saffron to the same color as the dragon balls, and pour them on top of the dragon balls.

"Good craftsmanship."

Hao Libao couldn't help but clapped his hands, and praised sincerely: "It's really worthy of the [Dragon and Phoenix Banquet]!" Using dragon marrow as the material to make dragon balls, this idea alone is already amazing.

Dragon skin, keel, dragon tendon, dragon marrow, all of them are bad, and being able to eat such a table of banquets can indeed be said to have no regrets in this life. ”

Listening to his words, several apprentices in the back also looked at each other, each with their own faces.

After seeing Li Yi's operation of removing the fish head raw and turning the fish pith into beads, they finally realized Li Yi's true strength.

It turned out that the master didn't talk nonsense last night, this Li Yi really has a few brushes!

"Isn't it true that people live for a lifetime, and in the end they just want to eat and drink?"

Li Yi said with a smile, then wiped his hands, and the apprentice of the flushing platform signaled: "The people from the water platform are coming with me, it's time to make phoenix vegetables." ”

With that, he turned and walked towards the storeroom.

This time, there was no need for Hao Libao to remind him, and the apprentices of Shuitai followed one after another.

There is still a gap between their level and the five major apprentices, so after seeing Li Yi's operation, the shock is much stronger than that of the five major apprentices.

A [Canghai Dragon Ball] completely aroused their appetite, and they were all curious, what would Li Yi do next?

After they followed Li Yi into the storage room, there was soon a sound of chickens flying and dogs jumping.

After a while, they came out with half-sized chicks with different appearances.

Li Yi carried a fat goose and asked the four apprentices, "You are in charge of roasting the meat, right?" ”

After seeing Li Yi's craftsmanship, the four apprentices didn't dare to slack off, and hurriedly nodded: "Yes, I am in charge of the oven, and I usually cook roast duck there." ”

"That's good."

Li Yi handed over the goose to the apprentice of Shuitai and instructed: "Kill the goose according to the killing method of roast duck in the hanging oven." ”

Then, he motioned to the four apprentices: "This dish is to be made [Fengyu Nine Chicks], and the main dish of Jiufeng Cuisine will be handed over to you." ”

4

(End of chapter)