Feng Yifan's "Hibiscus Lychee Fish" is a dish that came to mind after listening to his daughter's request, thinking that his daughter had made a new good friend in kindergarten today, and the pure friendship between the three little girls was very sweet.

It is also a dish that he innovated in his previous life, and after combining them, he created a new dish.

After the black fish was processed and salted, Feng Yifan dealt with the grass carp with more spines again.

The treatment method is the same as that of the black fish, which is to slice the whole piece of fish meat, but because the grass carp has more small spines, the next treatment is more delicate.

Feng Yifan used the knife in his hand to scrape off the whole piece of fish meat very quickly.

The scraped fish directly presents the appearance of minced meat, and the small thorns can also be cleaned off during the scraping process.

The whole process is not only a test of patience, but also a test of knife skills.

And He Yaqian was dumbfounded beside her, watching the fish meat paste being scraped off, she was really completely convinced.

Sure enough, cooking is such a thing, you can only look at it.

Feng Yifan acted skillfully, and very quickly scraped off the fish meat and removed the small thorns in it.

"Actually, if you do it at home, you don't have to scrape the fish off like I did, but remember to clean the bones, or use some fish with fewer spines.

Then, you can use a blender to puree the fish and the effect will be the same. ”

Then, Feng Yifan also cut off some pig fat, and also manually and quickly chopped all the pig fat cut into small dices.

Finally, stir the pork fat puree and the minced fish together, add the green onion and ginger water and some seasoning, and beat in one direction in a container.

After beating the fish puree, Feng Yifan took out some eggs and separated the egg whites from the egg yolks.

This step is very delicate, and Feng Yifan does it completely by hand, and after the egg yolk and egg white are separated, they will not fall apart at all.

While doing it, Feng Yifan said: "You can also use a separator here, in fact, now there are suitable tools to do it, and it is more convenient and faster than such a hand movement." ”

After separating the egg whites, Feng Yifan began to break up the egg whites, manually stirring them very quickly in one direction.

Finally, the egg whites are whipped into a creamy shape.

Seeing this, Yang Xiaoxi over there couldn't help but exclaim: "Wow, Uncle Feng is so powerful, he can turn the water in the egg into cream." ”

Feng Ruoruo immediately explained to Yang Xiaoxi: "That is not water, that is called egg white, after it is cooked, it will become a white and tender egg white on the outside of the egg yolk." ”

After listening to Feng Ruoruo's explanation, Yang Xiaoxi also immediately nodded and said, "Well, I know, it's egg white." ”

He Yaqian muttered bitterly: "Oh my God, where is this dish easy?"

Photographer Ah Fei said with a smile: "It's really not difficult for Chef Feng to come here, you haven't seen the fried rice at noon." ”

Meng Shitong hurriedly made a silent gesture: "Don't speak, watch carefully." ”

Feng Yifan then mixed the beaten egg whites and the fish puree, and also stirred them well.

Then turn on the heat and put the pot, pour the best peanut oil into the pot, just slightly burn a little heat, and use a large iron spoon to scoop up a piece of fish puree and put it into the oil pot.

"Remember this step, don't touch the fish puree that goes in, just rely on the oil to slowly heat it up and shape it. ”

After explaining, Feng Yifan quickly began to paste the fish one by one.

Pieces of fish and meat puree like willow leaves were put into the oil pot by Feng Yifan at a very fast speed.

The whole process is really a test of hand speed, and Feng Yifan almost didn't stop, before the oil temperature rose, he had already put all the fish puree into the oil pot.

Then, as soon as the oil temperature rose, he gently flicked it with a spoon to make sure that each piece of willow leaf-shaped fish was shaped, and he fished it out directly.

Then it was still the same pot of oil, and Feng Yifan quickly coated those pickled black fish fillets with flour.

"You have to pay attention to the fact that when you wrap the flour, you must pinch these three corners, so that you can ensure that the flour covers the gaps between the fish and meat, and after the flour is coated, you can go down to the oil pan to fry. ”

Feng Yifan said as he said that he had already put the first pinched fish fillet into the pot.

When the fillet is heated, the skin of the fish shrinks rapidly, and the fillet quickly becomes a ball.

"The first time you fry it is to set it, so the oil temperature must not be too high, and it should not be too old.

Then raise the oil temperature for a second re-frying. ”

During the explanation, Feng Yifan did not stop at all, every movement was very fast and accurate, there were almost no superfluous movements, and it would not be messy everywhere.

Throughout the cooking process, Feng Yifan is almost like an artist, showing the art of cooking in the kitchen.

Whether it is the four Meng Shitong in the shooting, or the two girls who watched with Feng Ruoruo.

They were all completely impressed by Feng Yifan's cooking, that kind of chic and methodical appearance, and there was really no panic at all.

Even if he is the only one in the kitchen, he can always be at ease and complete every dish by himself.

The hibiscus lychee fish was finally formed, and everyone understood the meaning.

This dish does not use hibiscus flowers or lychees, but is made entirely from two types of fish.

The black fish fillets are fried and then boiled into red balls of sweet and sour broth, which look like red-skinned lychees.

The fillet made of white and tender fish puree, after some seasoning cooking, is placed on the plate like a white hibiscus flower.

Feng Yifan's final plating was also very serious, and the white and tender hibiscus fish fillet in the middle was arranged into a flower.

Around the plate, fish balls that look like lychees are decorated with them.

The red and white colors are intertwined, and it is really a beautiful dish.

Meng Shitong looked at the finished dishes, and finally couldn't help but sigh: "Really, it's really a work of art, it's so beautiful, it seems to be a bright red lychee placed on the side of the hibiscus flowers." ”

He Yaqian was completely speechless, she really didn't think that she could make this dish at home.

As for the photographer Ah Fei, he was relatively calm, and he only thought about one sentence in his heart: basic operation, don't 6.

Yang Xiaoxi and Chen Yaofei clapped their hands together and applauded Uncle Feng's dish vigorously.

Yang Xiaoxi exclaimed excitedly: "It's so beautiful, Uncle Feng, your dish is really beautiful, is this dish for us to eat?"

Feng Yifan nodded with a smile when he heard this, and said, "That's right, Uncle Feng made this for you." ”

Chen Yaofei said softly: "Thank you, Uncle Feng, the dishes you cook are really beautiful, more beautiful than those dishes that my grandparents and I ate in foreign restaurants." ”

Feng Yifan also smiled at the little girl and responded: "Thank you Feifei for the compliment." ”

When everyone praised Feng Yifan, Feng Ruoruo did not open her mouth to praise, and the little girl looked at everyone happily praising her father.

Feng Ruoruo's children's hearts were very proud, because everyone praised their father.

After letting everyone praise a few words, Feng Yifan took the dish and said to the three little girls: "Okay, let's go quickly, this dish must be eaten while it is hot, you go out to eat first, and Dad will send the rest soon." ”

Feng Yifan took the lead with the dishes, and the three little girls followed hand in hand, and rushed out of the back kitchen to serve the dishes together.