Godly Fisherman

Xiao Peng smiled faintly: "Then leave it to me and see how I handle the fish." After speaking, he took the bucket and went into the kitchen directly.

Ye Yuli followed and walked into the kitchen helper. Unexpectedly, the others followed them into the kitchen, all wanting to see how Xiao Peng handled the puffer fish.

Yang Meng and Pan Peiyu didn’t join in the fun. They had to send the fish caught from the Internet to the ice store, leaving Ye Yuli to make dried bonito, and they had to deal with the roasted pig. They couldn’t eat meat around a pig. Right?

Xiao Peng picked out a male puffer fish from the bucket and said to Ye Yuli, "Give me your Japanese cooking knife. I will make a puffer fish."

Ye Yuli heard: "Pengpeng, you can also cook Yusheng? Can you also cook Japanese cuisine?"

Xiao Peng curled his lips, with a look of disdain: "When we Chinese people eat raw fish, the Japanese people still don't know how to fish. The word "burn" in the word "popular" refers to barbecued meat, and "脍" refers to It's just sashimi! The things that the Japanese people play are passed down to them by our ancestors!"

Xiao Peng just picked it up and dropped the knife in his hand, chopped off the entire fish head and threw it directly into the trash can. Ye Yuli was immediately dizzy after looking at it. This method of handling is too. . . . . . Layman now?

This is not to blame for Xiao Peng, a layman, the Japanese cuisine is very meticulous when processing ingredients, and it is not wasteful. How could it be like Xiao Peng, who cut the whole fish head and threw it away?

Xiao Peng threw away the fish head and did not stop. Instead, he quickly cut open the fish belly, then rinsed the whole fish in the running water. While rinsing, he cleaned all the internal organs in the fish belly.

"Sister Ye, you must remember that the toxins of the redfin puffer fish are concentrated in the blood, internal organs, fisheyes and gills. When cleaning the blood of the fish, it must be washed repeatedly with running water, as well as the blood vessels in the abdomen of the fish. , Must be cleaned up. There is also a close relative of pufferfish, called pufferfish, which looks very similar to pufferfish, except that it is covered with hard spines. In comparison, it is much simpler to deal with pufferfish, which only has the liver. Poisonous." Xiao Peng explained to Ye Yuli while cleaning the puffer fish: "When cleaning the entrails, you must pay attention to the puffer fish liver and the sperm-nest. This is the supreme delicacy. When cleaning the entrails, These two organs must be handled carefully, and spared."

"Isn't fish liver the most poisonous place on puffer fish?" Fang Ranran asked.

Ye Yuli nodded and answered Fang Ranran’s question: “Yes, the liver and ovary of the puffer fish are the most toxic parts, but they are also the best places to eat. In 1975, the legendary Japanese Kabuki actor Bando Mitsugoro ate a few slices. The puffer liver poisoning died. Since then, the Japanese government has ordered the use of puffer liver to be banned. This is still the case today. Wild puffer liver is absolutely forbidden. However, many artificially cultivated river puffer fish have low toxicity or no toxicity at all. Some Japanese restaurants will Tasting the fish liver from the farmed puffer fish secretly, the same is true for the puffer fish-nest. However, the puffer fish-nest is definitely a good thing. In Japanese cuisine, it is called Baizi, especially the Baizi before breeding. Delicious. It's also called Xi Shi milk. Just listen to this name to know how delicious it is."

Xiao Peng raised a thumb to indicate that Ye Yuli was right, and he carefully collected the fish liver: "I'm going to use this for soaking wine. Don't move. It's poisonous."

After cleaning the fish, Xiao Peng took the knife and carefully sliced ​​the fish skin. Cut off the back and tail of the fish and throw it aside. After a little processing of the fish skin. Cut shreds into ice water to soak.

"The puffer fish skin is absolutely delicious. It is a pity that the skins of many kinds of puffer fish are highly toxic. Fortunately, the redfin puffer fish is not among them. After soaking the puffer fish skin in ice water, mix it with a little sauce. Mustard, that’s supremely delicious.” After Xiao Peng finished speaking, he took the puffer fish skin out of the ice water and put it on a plate to mix it with sauce: “Who wants to taste it?” He ate it by himself. One bite: "It tastes really good."

The reason why Xiao Peng took a bite of the puffer fish himself is a custom, including the puffer fish chef of the Japanese country, who always eats the first bite after he has cooked the puffer fish. This is the chef's confidence in his craft.

Although Xiao Peng was eating with gusto, everyone around him hesitated.

After all, the toxicity of pufferfish poison is equivalent to 1,250 times that of the highly toxic drug sodium chloride. This poisoning is not a joke.

Xiao Peng saw that everyone hesitated and did not force it. Instead, he took out a sashimi knife and carefully sliced ​​the fish.

The puffer fish has very little fat. Like most white-meat fish, thin slices are used to make sashimi. The puffer fish is very tough and chewy, so it is a big challenge for the chef's knife skills. The fish fillets should be as thin as possible, otherwise they are difficult to chew.

Of course, some people like to cut the fish thickly when they eat pufferfish, and they like the feeling that it can't chew.

After gaining the inheritance of knowledge, Xiao Peng was not a knife worker. As Xiao Peng raised the knife and dropped it, slices of fish fell on the cutting board. Everyone took a closer look and took a breath. The fish fillet under the kitchen knife is really as thin as a cicada's wing. The slices of translucent fish meat, regardless of size or thickness, are measured like a ruler.

After cutting the fish fillets, Xiao Peng did not stop, but found a large plate and began to slowly assemble it. Under Xiao Peng's skillful hands, the puffer fish fillets formed a lifelike peacock pattern on the plate.

However, because the slices were too thin, the peacocks used less than one-twentieth of the fish for a plate of peacocks. Xiao Peng wiped his hands, and Xiao Peng thought for a while, directly found a few more plates, and began to show off. Special pendulum, there are exactly ten people on Qianliyan now. Xiao Peng simply had one plate per person, so there was more than half of the fish fillets left. Xiao Peng directly squeezed two slices of raw fish and ate it: "It tastes very good. Who wants to taste it?"

Unexpectedly, when he had just finished asking, Ye Yuli directly picked up a slice of Yusheng and put it in her mouth.

Xiao Peng was taken aback, what happened to Ye Yuli? Courageous?

?Ye Yuli smiled when everyone looked at herself: "Almost all the puffer fish meat is non-toxic. As long as the guts are excavated, peeled and washed, it will not be toxic. Unless the puffer has been dead for too long, the internal organs The toxins inside dissolve in the body fluids. After a long time, it penetrates into the muscles. It will be poisonous. Our puffer fish are freshly caught, and the internal organs are also cleaned up and cleaned in the first time. Therefore, the fish meat is very toxic. low."

After listening to Ye Yuli's words, the crowd around the audience suddenly realized that they could no longer bear it. The sashimi of the puffer fish on the plate is like a work of art, and I am reluctant to eat it, but this unplated fish fillet is not stressful.

Ye Yuli was not idle either, because the puffer fish had a fresh and elegant taste, so she used chili and grated radish to make a "maple sauce." To match the taste of the puffer fish, she prepared a few small plates of sweet soy sauce and orange vinegar. Everyone experiences different tastes.

A few people opened their eyes as soon as they imported the puffer fish. This taste is too delicious, right? The deliciousness of puffer fish and the combination of maple leaf sauce constantly impact people's taste buds. The others were okay, slowly tasting the taste of the puffer fish. The three children, Fang Ranranmili and Hou Zhenzhen, directly sliced ​​one by one, and the taste was so delicious that they couldn't stop.

Fang Ranran was too courage to eat at this time, and put a chopsticks and puffer fish skin into his mouth. As soon as he clicked his mouth, he saw Fang Ranran's eyes turn and said nothing, just taking advantage of the situation. Note that one chopstick follows the other chopsticks and stuffs fish skin into the mouth.

When the others found out, Fang Ranran had eaten a small bowl of fish skin by himself.

"You steal it!" Millie was the first to react.

Fang Ranran's chopsticks didn't stop: "I didn't steal it, you didn't eat it."

Hou Zhenzhen is an action pie. Seeing Fang Ranran eating so excited, he directly gave himself a chopstick. After she chewed a few times, she stretched out the second chopsticks without saying anything.

Millie was not stupid, and ate quickly with chopsticks. As a result, another unstoppable chopsticks appeared.

The three little girls ate vigorously, and Yin Chongde and others were embarrassed. Seeing the little girl eating so fragrant, they wanted to taste it too, but how embarrassed to grab it with the little girl?

Xiao Peng watched from the side hehe Zhile, this is not to blame yourself, just let you eat without eating, now you regret it.

Ye Yuli coughed dryly: "Ran Ran, you eat less, let Grandpa Liu and Grandpa Jiang also taste it."

Although Fang Ranran was self-willed, she was also a sensible child. He found a few small plates and filled Yin Chongde and the others with a small plate of fish skin.

Yin Chongde quickly tasted the puffer fish skin made by Xiao Peng, a small plate of fish skin, just one or two chopsticks. After eating, several people began to regret at the same time: "Why was it so timid just now, so delicious? Why don’t you eat more of your own food?"

After Xiao Peng made the puffer, he put the crab, bass, pomfret, etc. into the steamer, and left the rest to Ye Yuli. Although Xiao Peng is now very good at cooking, he is really lazy and doesn't like the kitchen.

Ye Yuli was not idle either. Instead of making lobster first, she took out a bonito and sliced ​​it directly into thick slices of fish. After removing the thorns, the corn stalk was lighted and the fish skin was smoked and grilled. The skin of the fish turned purple. After that, sprinkle with salt and serve directly on the plate.

"Mom, can you eat that simple?" Fang Ranran looked unbelieving.

Ye Yuli nodded: "This is the traditional fisherman's way of eating in Kochi Prefecture. It's just that they use straw. We don't have it here. I use corn stalks depending on the location."

While several people were still preparing food in the kitchen, Pan Peiyu ran over: "Boss, there are two ships approaching us."

Xiao Peng was taken aback: "The fish thief? Just drive away!"

Pan Peiyu shook his head: "Looking at the route and the speed of the boat is not like stealing fish. The speed is quite fast. According to the radar, the two boats are not big. The speed is at least 30 knots. The fishing boat can't drive so fast. It seems to be coming. From the island. Looking at the speed, I'll be on the island in half an hour."

Xiao Peng shook his head: "This Nima came in a hurry to eat? Two ships? The battle is not too small."

As soon as Xiao Peng's voice fell, Ye Yuli's cell phone rang, and Ye Yuli answered the phone: "Qingya, what can I do?"