Doomsday Pavilion

Since the Six Dynasties, the ancients, such as the scholar-official class and the literati, have been highly praised, and they have used too many poems and songs to write a large number of articles to praise the freshness of the Yangtze River, saury, puffer fish, and shad.

Regardless of the taste part, its brilliant, metallic silver-white scales and a sharp sword-like shape are actually very characteristic and very attractive.

However, hidden under its scales are many small fish bones, and it is a pure natural green and pollution-free nightmare for some tricky mouths who are addicted to life but spit out thorns.

Okay, in fact, you don't need such a tricky mouth...

How many tiny fishbones are and how flexible tongues are needed are probably between the little Big sis without a boyfriend and the little Big sis with a boyfriend can try to challenge it like this.

emmmm...

But well!

The cockles are steamed, the original taste is as it is, a pot of tea or a glass of old wine, three or two friends slowly and carefully, even eating fish and spitting can also become elegant due to the slow time of warming and swallowing.

but...

As a particularly qualified cook and a generous, generous boss who likes to give customers discounts, Lin will not let customers have such an unpleasant experience.

Swordfish is flat and slender, and it is not suitable for processing with the usual three-slice fish and then remove the blood and get the meat.

Since ancient times, the practice of coriander is nothing more than dry frying, etc., using wine, vinegar, glutinous rice and other methods to make the fish bone soft.

Then there are the great cooks who work hard to deal with it in advance, such as the method that boss Lin uses: shaving.

The scalpel was simply broken open and left as three pieces, two on the sides and one fish bone.

Lin Chou's Saber Technique is obviously impeccable. After the scalpel that is thicker than one finger is divided into three pieces, the part of the fish bone is smooth and clean without any meat.

The more thorns of Coilia sapiens are actually hidden on their sides. They are almost transparent, curved and thin, but they are very tough and seem to be harmless, but if they really pierce people In his mouth and throat...

Well, it still makes you feel painful when scratching your ears and cheeks.

Put the fish skin on the bottom and the top of the chopping board. Scrape the fish lightly with a knife. With a sound and even a bit crunchy rustling, a layer of crystal clear fish paste accumulates on the blade of the cold iron knife.

One knife and one knife went down, and soon there was only a piece of fish skin left in this part of the knife, with a layer of thorns hanging on the inside.

"Huh~"

With the last cut, Lin Chou used a lot of strength to directly scrape off all the thorns attached to the fish skin. The thin fish skin was very clean without any fleshy residue.

After processing three fish in this way, the fish paste obtained is nothing more than a bowl the size of which is the size of two hands folded.

The meat quality of Coilia sapiens looks somewhat similar to that of shrimp meat at this time, it is slightly translucent, it is a very clear translucent, as if there is no blood in the body of Coilia sapiens.

The scraped minced fish is mixed with ice water, egg white and cooking wine soaked in green onion and ginger, and beaten in a pottery pot. The length of this process varies from person to person. It depends on the strength and technique, until the whole fish is thrown. Hold the velvet in your hand and place it naturally with the palm of your hand down and the velvet will not fall.

At this time, the fish paste has become even more...well, Lin Chou thinks that he can even use the word "clear" to describe it.

The crystal clear fish paste looks like a thin layer of water or grease floating on the surface, sticky, moist and slightly reflecting the light of the flame in the stove.

Three Mushroom Soaked Fish Cloud Egg Dumplings, this is what Lin Chou will prepare next.

The traditional three-mushroom soaked fish cloud is actually a Cantonese dish that is fried and then cooked, but Lin Chou's method today is a little different.

He will cook the three mushrooms into jelly, then mix them with the minced fish to make egg dumplings, and finally cook them together with the eight raw soup cooked in advance.

The so-called three mushrooms originally referred to enoki mushrooms, straw mushrooms and winter mushrooms, but in the cataclysm era, using mushrooms indiscriminately would be fatal. Lin Chou had to replace them with the existing chicken fir, tricholoma and hairy mushrooms——

According to the price conversion before the cataclysm, the prices of these three mushrooms are more than thousands of times higher than those of the original three mushrooms.

Cut the hairy mushroom and tricholoma directly, and the chicken fir must be torn into filaments and then chopped.

Put a small amount of special oil mixed with lard oil, chicken fat, and clean oil in the pot. Saute the dried garlic, dried shrimp, scallion, and ginger slices into the hot oil and discard it. When the oil cools down, reheat it. Stir-fry the three kinds of mushrooms slightly until half cooked, then add the boiled skin jelly soup and cook until it is slightly thicker than usual. Season with only a small amount of salt and sugar, let cool and freeze, then mash and prepare. The fish paste is mixed evenly.

Lin Chou has always felt that the reason why fish mushrooms are called Yuyun can actually be regarded as an evaluation of its taste and appearance. Unlike the elastic, firm and tough finished fish balls, the fish clouds Lin Chou hopes are soft and dense. The kind of flexibility.

With these preparations, the process of making egg dumplings is very traditional. Our ancestors have been using this method for hundreds of thousands of years.

Find a metal spoon that you usually use, place it on the charcoal fire, apply oil on the surface, and finally pour a small amount of the three yellow adults and their concubine's children into the spoon... Why does it seem weird...

In short, just pour in the egg liquid, shake it evenly and flatten it out, and a piece of egg skin will come out perfectly.

Finally, package into... package into...

Boss Lin was very hesitant while pinching his chin. Why should I wrap this thing in a shape? ?

Whatever you want, just wrap the egg dumplings into the shape you like...

Don't underestimate it, making egg dumplings can be done here.

It is estimated that ordinary people can only make this kind of round egg dumplings together to make it into a semicircle. But Boss Lin is different. With the help of the newly-born baby of the three yellow adults, Ai Fei, he puts it as a binder. These egg dumplings are wrapped in various shapes, about the size of an adult's fingertips, and can be said to be very delicate.

Egg dumplings!

All of them are beautifully rounded and full with thorns, and they look like a small siumai.

After watching the whole process, Wu finally realized that the play should have been grabbed by his own efforts, and said with a disdainful expression.

"Brother Sorrow, your taste is really fascinating. If you say good egg dumplings, good egg dumplings, listen to the name, they are really dumplings, how come you have plastic surgery into a bun shape? ?"

Boss Lin Chou was not happy,

"Open your dog's eyes and see clearly, the folds on the top of your buns look like protruding streamers. It's called a siumai shape!"

"Deideidei, you are right."

Wu Ke's speed of admitting mistakes can be said to be second only to the speed of making mistakes.

Anyway, we are waiting to eat. You are a cook. What do you say? As far as your strength is worth, Mr. Wu doesn’t dare to scold the cook until he finishes eating. It’s a matter of life...

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