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Then there is the big picture.

Secondly, the fish meat needs to be separated from the fish bones, including the fish bones in the abdomen, and then the fish flesh is separated from the fish skin. It is very difficult to rely solely on the middle knife.

Yu Zhiboyan grabbed the kitchen knife and cut ten knives in a row.

Knife! Hundred birds face the phoenix!

Xing!

Suddenly, the singing of the birds rang!

Then, a dozen knives of the same size flew out.

This time, it is no longer just flying along the surface of the salmon, but deep into the salmon's body.

In the blink of an eye, the salmon split, and the purebred fish was separated and clearly separated from the other fish.

Although Yu Zhiboyan can only play a dozen sword birds today, this skill is still very sharp!

Then, Yu Zhibo wrapped the divided fish with a white towel, and absorbed a small amount of blood on the fish with the towel.

Because the bloody fish is very unpalatable, it will have a strong pungent fish smell. If it is not removed as soon as possible, it will affect the final taste.

The fish flesh is separated by the fish flesh, and with a middle knife, cut into very thin and thin fish fillets. The fish line on the top is clearly visible, even a little transparent.

Then, Yu Zhibo used ice to build a large ice table, which was recessed on all sides, which was conducive to the use of his hands.

He put the cut fish on ice and separated them with safety flakes to keep the fish delicious.

After cutting the salmon, you can eat it directly.

Next, Yu Zhibo did the same thing, cutting off the remaining salmon.

Finally, Yu Zhibo made several seasoning plates, which contained ginger, garlic, vinegar, mustard, chili sauce and other seasonings.

Gorham!

Gorham!

Seeing the sashimi full of salmon, the crowd couldn't help swallowing.

Especially in the small world, Yu Zhiyong is followed by the master, a vicious technique of repairing plates, turning the sashimi into petals, which are surrounded by layers in a circle, like a blooming peony, beautiful and so many Got a little appetite.

As you can see, each type of sashimi has its own unique fish pattern. When they are combined, it is like a masterpiece of an abstract master. The twists and turns of the white silk pattern seem to be full of philosophy, giving people a strong feeling. visual impact.

Although Cardo Ronaldinho has eaten many things before, he can see this exquisite salmon. He is hungry right away, and there is no table manners at all. He stretches out a big hand to catch it. A lot of sashimi and condiments are there. Do not touch, directly into the blood basin of the mouth?

The salmon cut a thin layer of ice with a sharp knife and placed it on the ice. The irritation of the frost made the fish fillet into little Lolita's mouth, it was quickly enveloped by heat, and immediately gave her a feeling of rebirth.

Just like salmon will not slip while alive, when the sashimi gets into her mouth, Cado Lori will feel slippery, just like a girl's skin, so people can't let go of her hand!

Especially salmon is very fresh. When chewed, it will burst into a unique sweet fish, rich and delicious, great!(Read more @ hotmtlnovel.xyz)

Others saw it, like a hungry ghost reincarnated, swallowing a lot of sashimi into their mouths and raising their mouths.

What must be emphasized here is that salmon sashimi with wasabi is delicious and exploding!

Although the taste of wasabi is heavier and more spicy, this is not a problem for gourmets!

Wasabi can not only remove the fishy smell, but also give people a different taste. It is really like a god's match. It is a seasoning not to be missed when tasting sashimi!

To Yu Zhibo’s surprise, even though he made a lot of salmon sashimi, he still couldn’t satisfy Ronaldinho’s stomach!

She is like a bottomless pit, she cannot fill it!

Time, Yu Zhiboyan was a little dizzy!

You really want him to*, ah, overwork, coughing, it should be the rhythm of low back pain.

In the face of those customers who cannot eat enough, it is a painful and happy problem for a chef.

Yu Zhiboyan rolled up his sleeves and was immediately full of fighting spirit.

Be sure to fill the belly of Little Lolita!

At the moment, what he wants to make is home-cooked rice, dumplings.

Dumplings, also called dumplings, are semi-circular pasta with fillings. Because of their flat shape, they are called "Pingshi" in some places.

"Paspalin banknotes" said: "There are stuffing, or noodle corners-and steamed and fried foods can be called dumplings with water and soup."

Yu Zhiboyan once entered the ranks of the world's little masters and learned a special dumpling exercise at Yangquan Restaurant.

That is shrimp dumplings.

As a feature of Yangcheng, shrimp dumplings are different from other places in China in terms of filling and dumpling skin production.

First, Yu Zhibo cooked the fat, and then cut them into small pieces with a junior knife, each piece the size of a mung bean.

Cut the fish into pieces, put it in a bowl, take out the kitchen knife, peel off the shrimp, wash the iron wire, and then wipe the water with paper.

The devil is in the details.

If you don't dry the water in the shrimp, it will not stick together easily when you mix the shrimp stuffing well.

Then, Yu Zhibo flattened the shrimp with a knife. During this process, Yu Zhibo was very careful, fearing that if he accidentally took the shot too hard, he would beat the shrimp meat into puree, which would not taste good.

Then, cut a knife on the back of the shrimp to ensure that the shrimp can be steamed better during the steaming process.

Of course, it is good to only use these paddings.

However, in this way, the taste of dumplings will be too monotonous and easily greasy.

Therefore, Yu Zhibo also specially made horseshoes.

The horseshoe is refreshing and sweet, which can not only improve the taste of dumplings, but also increase their flavor, at most two birds and one stone.

Yu Zhibang washed the horseshoes, peeled off the horseshoes, and used a knife to cut the horseshoes into small cubes the size of fat.

Then, Yu Zhibo poured all the fillings into a large bowl.

Then, add salt, chicken essence, sugar, sesame oil, white pepper, protein, carrots and coriander.

Yu Zhibo grasped him in a clockwise direction with his hands. At the same time, he grasped, while grasping, while wrestling in the bowl.

Through this wrestling, you can incorporate the flavors of various seasonings into the filling, which is commonly known as taste.

As you can see, with the passage of time, the original clear filling, after some stirring, gradually merges into one, becoming you, you have me, and it is no longer difficult to separate from each other.

After filling it, it's time to eat dumpling wrappers.

Yu Zhibang first washed his hands with clean water. Before starting to make dumplings, he focused on removing the odor from his hands.

Because it takes a while to marinate after the filling is mixed, it is arranged into dumpling wrappers.

Why are shrimp dumplings different from other dumplings?

The answer is about to be solved here.

Because the dumpling skin of shrimp dumplings needs not only starch, but also clear powder.

First put in a pot of bottom water, wait for the water to boil and extinguish the fire, immediately pour the clear powder and starch into it, and use a rolling pin to quickly stir in the same direction.

In this process, the speed must be fast!

Never slow down!

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