Gourmet Food Supplier

The pufferfish in Yuanzhou’s hand seemed to be stunned and ignorant, completely ignoring his situation and squinting his tail slightly.

"Xiao Yuan has a good catching technique." Zhou Shijie praised it.

"Basic operation." Li Yanyi demanded strict speaking.

"It is this basic operation that many chefs can't reach. When other people catch the fish, the fish will have to swell up." Zhou Shijie said.

"The hands that have to be practiced are steady, accurate, sturdy, and fast." Li Yan nodded.

Zhou Shijie and Li Yanyi discussed Yuanzhou's catching fish technique, while Wuhai on the side was more concentrated. He stared at the pufferfish in Yuanzhou's hand and then took out two words.

"Wait to eat." Wu Haiyan said without a word.

Yuanzhou is dedicated to the puffer fish in front of him.

The pufferfish on the hand is bright and colorful, and it is in the most suitable season. The toxicity is fierce. Yuanzhou concentrates on the left hand and takes the fish with his right hand.

"唰" silver light flashes, Yuanzhou pours the tail of the pufferfish, cuts the fish belly directly, and then dumps all the internal organs and blood in the fish belly.

Yuanzhou's hand was extremely stable. This knife only cut open the puffer's flesh, and did not hurt the internal organs at all. The blood flowed very quickly when it fell.

Because the blood of the puffer fish is highly toxic, Yuanzhou's hands and knives are clean and not contaminated with a trace of blood.

And when the internal organs were poured out, Yuanzhou also gently picked the puffer fish's liver with a knife tip.

Because this is a wild puffer fish, the liver is much smaller than the farm.

After pouring out the internal organs, Yuanzhou flipped his left hand and separated his hand again. This time the knife was cut on the back of the puffer fish.

This two knives faintly echoed, Yuanzhou used the tip of the knife to press the cut puffer skin directly to the next peeling, and took out the complete puffer skin.

The complete puffer fish skin and other unwanted internal organs are placed in a small plate, and then the puffer fish's eyes are treated.

When Yuanzhou handled the eyes, he couldn't use the knife to pick it at first, but he broke it. But now Yuanzhou has a steady knife and picks the eye of the puffer fish.

This is also put together with those internal organs, which require special treatment, and Yuanzhou will never let them contaminate other things.

Even this time, the kitchen knives used to treat the puffer fish, as well as the tableware and pots for the dishes, are all brand new.

“哗啦啦” Yuanzhou opened the faucet and rinsed the fish with live water until the fish was clean and clear with a slight white pearl.

"唰" Yuanzhou's kitchen knife directly took a knife flower, straightened the direction and started to fish directly on the chopping board.

At the same time, Yuanzhou fish began to fire hot oil. This time, Yuanzhou used soybean oil. Generally speaking, many high-end restaurant chefs do not like to use soybean oil.

The reason is very simple. After the soybean oil is prepared, there is always a smell of beans. It is only Yuanzhou that does not need to worry about this problem.

Because this soybean oil is made by Yuanzhou itself, the quantity is very small, and now it has all been poured into the cooked iron pot.

Diamond-shaped flower knives, Yuanzhou, a knife and a fast-moving slice of fish, while Yuanzhou also placed a blooming lotus shape directly in the bowl.

The plate filled with puffer fish was divided into two large and one small plates by Yuanzhou, and it was directly put into the freezer in the side to be frozen.

The puffer fish was very clean, and the pufferfish in Yuanzhou had only one skeleton left.

"咄咄" Yuanzhou opened two knives, then poured out the spinal cord blood, rinsed again, and then began to fish another fish to continue processing.

Yuanzhou was very skilled in handling it. After a good fish was not slow, the oil in the pot just started to smoke.

“Zi La La” Yuanzhou dropped two white puffer fish livers. The hot oil directly wrapped the white liver, and the oil in the pot began to roll.

Of course, this time, Yuanzhou film is also equipped with two plates, the same one big and one small.

"How to pack a small plate like this." Li Yanyi was curious.

"I don't know." Zhou Shijie shook his head.

"It may be taking me away, my family has a cat." Wu Hai touched his mustache, a serious saying.

"Get out of the way, there are cats in your house, there are dogs in my house, a big one." Li Yanyi said with no anger.

"Cats eat fish, dogs eat meat." Wu Hai looked at the fool's eyes and looked at Li Yanyi.

"..." Li Yan had a slap in the face and didn't want to talk.

"It is estimated that we will be able to eat it soon, and we will know it by then." Zhou Shijie smiled and played round.

In fact, it does not blame Wuhai for thinking so, because the small plate is really too small, even can not be said to be a plate, can only be said to be a dish, which may also contain three pieces of puffer fish.

While Yuanzhou is not affected, he has started to cook soup. The soup is made from puffer fish bones and cleaned fish skin and liver that has become golden after being fried.

Because it has been cooked for a while, a faint scent has begun to permeate in the store, gently twitching people's appetite.

"Today's puffer fish tastes a total of two dishes, a puffer fish bream, a puffer fish bone soup, and a white berry and detoxification soup." Yuanzhou began to wash his hands and explain today's dishes.

"Although I don't think Lugan soup is needed, it is still good." Yuanzhou said confidently.

"Of course, I don't need it, but can I drink and see what taste?" Wuhai looked forward to Yuanzhou.

"No, you are not poisoned." Yuanzhou simply refused.

"Then change the question, is that small plate prepared for me?" Wu Hai quickly lost the Yuanzhou's refusal because of other thoughts, and asked for a topic.

"No, you will know right away." Yuanzhou shook his head.

During the conversation, Yuanzhou looked back at the soup cooked in the back, then took out a small bowl and directly took a bowl.

The white-green bowl, the soup in it is like milk, and there is a small puffer fish skin floating on it. It has been stewed with gelatin, and it looks like a transparent one.

"The puffer fish chef will eat the puffer fish that I have made by the chef. Then I will eat it first. You wait a moment." Yuanzhou said seriously.

"Try to poison this kind of thing, please be sure to give me a thick and thick anti-toxicity." Wuhai stood up directly and said seriously.

The expression on Wuhai’s face is very serious, and people can’t tell at a time whether he is eating or really wanting Yuanzhou.

"No, this is a part of a chef who handles puffer fish." Yuanzhou refused to be very simple.

Yuanzhou said that it is true. In the pufferfish test, the last part is to eat the puffer fish that I cook. Because this rule, some chefs who want to fish in troubled water even dare not go to the exam.

After all, puffer fish poisoning is not a joke, but the chef who handles the puffer fish is twice the salary of the average chef.

After Yuanzhou finished speaking, he did not wait for Zhou Shijie and Li Yanyi to talk, and immediately finished the soup in the bowl and prepared to introduce it.

......