Boom!

Boom!

Boom!

In the case of a flurry of chickens flying and dogs jumping.

Yang Rui held the kitchen knife, closed her eyes, held her breath, and knocked three times with all the strength of her body.

But I don't know if Yang Rui's strength is too small, or if this big grass carp is too vigorous.

It withstood three heavy blows, and the fish didn't faint yet.

"Sister Rui, use some strength! Knock hard! ”

"I'm already exhausted! It's my best strength! ”

Wang Chunxia, a veteran of cooking and cooking, was nervous and in a hurry by Yang Rui.

to the end.

Jiang Ning, who was still overjoyed, reminded behind them.

"Let's use it. It is more convenient to grab it directly and throw it on the ground. ”

I was reminded of this.

Wang Chunxia immediately followed Jiang Ning's method.

She grabbed the large grass carp with both hands, raised it above her head, and pushed her hands down.

Plop.

The big grass carp fell heavily to the ground.

And completely fainted.

Yang Rui looked at the motionless big grass carp and her eyes widened in disbelief.

"This ...... This...... Is that okay? ”

"Sister Rui, you have little strength, when you kill fish in the future, if you can't knock it out, you can use it directly, it's more convenient."

"Good! I remembered. ”

I learned a little more about the small skills of daily life.

Yang Rui is also an eye-opener.

Next, it's time to kill the fish......

Scrape the scales, dissect the abdomen from the side, and clean the internal organs......

These processes are all dirty and smelly, and for Jiangning, a person who likes to cook, they find it very troublesome.

However, Wang Chunxia and Yang Rui have a very tacit match.

One teaches, one learns.

It's all serious.

In Wang Chunxia's life, she never thought that she could be a teacher for others, she could teach people!

Yang Rui never thought that she would be willing to learn to kill fish for a bite to eat.

The two of them had smiling faces, sparkling in the sun.

……

Jiang Ning only wants the meat of the big grass carp, so the last step is to peel the fish body.

This step is very testing of the knife work.

Wang Chunxia and Yang Rui couldn't do it well, and in the end, Jiang Ning could only go into battle in person.

She pressed the fish in one hand and held a kitchen knife in the other.

The sharp blade, starting from a small opening, was embedded in the small gap between the skin and the flesh of the fish.

Little by little, the skin of the fish is pulled up.

Little by little, the blade moves forward.

One knife to the end.

Jiang Ning's movements didn't pause.

Suddenly.

A whole piece of crystal clear fish meat appeared in front of everyone.

Wang Chunxia and Yang Rui were stunned.

"Sister Ning, how can you do anything? I haven't seen anything you wouldn't. ”

"That's amazing! The skin of the fish is clean, and there is no residual fish meat at all. ”

Jiang Ning did the same way, and the other half of the fish body was also skinned.

Six or seven catties of large grass carp took out about three catties of fish meat.

The fish is rich in fat, shiny, and has a hint of pink, which is delicious at first sight.

The next steps are relatively simple.

It's chopped into mud.

What Jiang Ning is going to do today is fish balls, and the fish meat should be chopped into a delicate puree.

She gave this task to Wang Chunxia and Yang Rui.

While they were chopping fish.

Jiang Ning went to the small vegetable field in front and got green onions and ginger.

Wash the green onion and ginger, then crush it with the back of a knife, put it in a small bowl, pour in some water, and leave it for a while.

It's a simple and useful green onion and ginger water.

To completely remove the fishy smell of fish, it is to rely on this green onion and ginger water.

After a while.

Wang Chunxia and Yang Rui's fish meat has been chopped.

Jiang Ning put the whole three catties of fish and meat into a large wooden basin.

Then add the flour and starch.

and two egg whites.

She said carefully.

"Egg whites increase the stickiness between the fish, making it easier to set and making the fish more tender and tasty. If possible, be sure to add it. ”

And then.

It's green onion and ginger water.

Strain through a sieve and add an appropriate amount of green onion and ginger water.

Finally, add a little cooking oil.

Once again, the aroma of oil is brought out.

Next is the easiest step, which is stirring.

"When stirring, you should rotate in one direction, clockwise or counterclockwise, in the same direction, so that the fish will be more strong."

Under the fusion of green onion and ginger water, the flour starch and the minced fish meat are completely fused together.

When the fish sticks to your hands and doesn't fall off quickly, this slimy state is almost the same.

In a large iron pot on the side.

Jiang Ning had already boiled a pot of hot water.

It's bubbling and bubbling.

Change the stove fire to a low one.

Jiang Ning stood in front of the stove, holding fish in a wooden basin in one hand and a spoon in the other.

Her palms clenched, and she made a few movements back and forth.

From the position of the tiger's mouth, a round fish ball emerged.

Then gently scrape it with a spoon.

The fish balls are rounder.

I quickly put it in the hot water on the side.

At the beginning, the fish balls sink to the bottom of the water.

As the hot water boils, the fish balls slowly become cooked and float up from the bottom of the water.

A white and tender one.

Round cute.

Jiang Ning's movements did not stop, and one fish ball after another emerged from the tiger's mouth.

And each one is uniformly sized, standard round shape.

This can make Wang Chunxia and Yang Rui stunned again.

They couldn't see the movement of Jiang Ning's right hand at all, why did the fish balls come out, and every one of them was round?

"Sister Ning, you slow down, I can't see clearly."

"Okay, I'll slow down, you take a closer look."

Jiang Ning slowed down.

The trick of pinching out fish balls with a tiger's mouth actually lies in gestures, and you must make a hollow fist.

Push up with the bottom little finger and ring finger.

The position of the tiger's mouth is just a circle, so the fish meat that emerges is also round.

Then with such a light scrape on the spoon, it will be easily formed.

After Jiang Ning did some, he asked Wang Chunxia and Yang Rui to try it too.

The hot water scalding fish balls on the side were also replaced with fried.

Wang Chunxia and Yang Rui made it for the first time, and the fish balls they made were crooked, Wang Chunxia made it big, and Yang Rui made it small.

Both of them were embarrassed.

"It's okay, as long as you can eat it. We fry these in oil, and if we fry them, they will be deformed. ”

Heat the pan with cold oil.

The fish balls are put into it one by one.

As the pan gets hotter little by little, the white fish balls begin to become golden and crispy.

Steaming with an enticing scent.

It makes people keep secreting saliva.

Jiang Ning couldn't help it, so he ate one secretly.

Take a bite down.

The golden surface of the fish balls can be heard with the sound of clattering and cracking, just like pleasant music.

Charted on the outside and tender on the inside.

Tender and juicy.

The fish doesn't smell fishy at all, just want to be fragrant and tender.

Even if it doesn't stick to any sauce, it's delicious.

Another dish of fish ball soup.

Before coming out of the pot, Jiang Ning added some green acanthopanax to it.

If you don't have eleuthero, you can use other varieties of green wild vegetables.

The white fish is paired with green vegetables, and the clear soup is refreshing and moisturizing.

Not to mention how delicious it is~