A gourmet master who started by visiting restaurants

Yu Wei was shocked when he heard about the dried abalone that was more than [-] years old.

Cheng Wanwan was also confused because she had been here several times and had never heard from Fourth Master that there was such a jar of dried abalone that was more than 20 years old.

She had seen Abalone more than once, but Lu Zhen never mentioned it.

As a result, Yu Wei took the initiative to speak out as soon as he came over.

Cheng Wanwan was a little unhappy, but when she heard that Yu Youfu bought the abalone and put it at Lu Zhen's place, she understood.

Yu Wei has tasted dried abalone. This dried abalone needs to be stored for more than 20 years. It is not just a matter of finding a glass jar and keeping it sealed like this.

From time to time, I have to take it out to bask in the sun, and occasionally bake it.

And as time goes by, the weight of the abalone will become lower and lower, because the water is constantly evaporating.

Yu Wei shook his head, "I can't cook abalone, but I'm pretty good at eating it."

Lu Zhen laughed loudly: "It seems that Wanwan hasn't told you. To be honest, my cooking skills may be the worst among my fellow apprentices, but my business is the most profitable."

Yu Wei's face was full of doubts, and then he turned to look at Cheng Wanwan.

"Although the Fourth Master first learned to cook from my great-grandfather, he later went to Hong Kong Island and learned a very good way of preparing seafood."

Lu Zhen nodded and said: "Yes, so if you don't know how, I will teach you how to do it. You don't have to worry about not knowing how to handle it, especially the abalone that is more than 20 years old. Don't sell it, keep it." Eat it for yourself, it’s all good stuff.”

The dried abalone that has been produced for more than 20 years can now cost more than tens of thousands of yuan each, and it is still expensive but not marketable.

If you put it up for auction, you might get a very high price.

However, the super high price is a super high price. In fact, no one will sell it. This kind of treasure must be what I plan to eat.

But Yu Wei didn't care very much.

"If you want to make the dry food delicious, it will be enough to make a documentary."

"Yes, but now that there are fewer shark fins, other things are booming."

Cheng Wanwan, who was standing behind, didn't bother to say anything and just started to fish in silence.

Although Cheng Wanwan is just a little girl, she is very skilled in everything from disemboweling to scraping fish scales.

Yu Wei turned to look at Cheng Wanwan's operation and couldn't help but ask: "When did you learn this skill?"

"When I was a kid, I saw my grandpa's koi fish which looked pretty good. I thought it must be delicious, so I cut it myself. But later I found out that it didn't work, so I asked my grandpa for help."

When Yu Wei heard this, he thought to himself, isn't this just a beating from his mother?

"So your grandpa... still taught you?"

"No, I was scolded by him, and then my great-grandfather scolded my grandpa. In the end, grandpa had no choice but to give in and teach me how to butcher fish."

Yu Wei was stunned for a moment, what a guy, the super senior pressed him down, it was amazing.

However, Cheng Wanwan's knife skills are very good, which was already demonstrated when she dealt with Dong Xingban last time.

After cleaning up the roughly treated grass carp, Cheng Wanwan used kitchen paper to wipe off the water on the surface of the grass carp, then made a cut on the head and tail of the fish, and then gently picked it up to hide the inside of the fish. The fishing line was pulled out.

Although in fact only carp has the so-called fishy thread, which means that the fishy smell is stronger, other fish can be ignored at all.

Most of the causes of fishy smell are blood and internal organs. Fishing lines do not necessarily have a strong fishy smell.

But everyone has their own approach, and it won’t make any difference if you take this extra step.

Immediately afterwards, Cheng Wanwan was about to start processing the fish bones.

Grass carp has many fish bones, large and small. For what Cheng Wanwan is going to make next, it is best to pick out the fish bones.

Cheng Wanwan changed to a knife, pushed upward from the tail of the fish, and cut off the meat on both sides of the fish body.

Then cut the fish belly separately, because this fish belly is used to make another dish.

Cheng Wanwan gently stroked the cut fish meat with her hands and felt the presence of fish bones inside.

Of course, even without touching it, Cheng Wanwan knew based on experience alone that the fish bones were mostly found in the tail, back and steak.

However, the purpose of stroking is to determine the precise position of the fish bone. In this case, the knife will be more accurate.

After finding the correct positions for the fish bones in the three places, Cheng Wanwan processed the large bones of the fish steak first. She pressed the knife against the fish steak and gently pushed it outward to separate it. In one fell swoop, the large bones in the fish steak were completely removed. Taken out.

However, the difficulty in removing fish bones is never the big bones, but the densely packed small fish bones on the tail and back of the fish.

Cheng Wanwan was able to get out the thorn by gently drawing a knife along the middle line, making a knife on each side, and cutting upward from the middle.

The last step is to deal with the fish bones on the back of the fish. They are also small spines. You only need to follow the cutting method of the fish tail to remove the small spines.

Yu Wei looked at Cheng Wanwan's fine knife skills and had to praise him.

Although he can actually do it now, this kind of work is really hard work.

Cheng Wanwan cut the fish belly and bones into pieces and put them together, obviously to make a dish. In addition, the fish body after deboning was cut into double-fly fillets.

The so-called double-flying fish fillets actually mean that the first cut is not cut, and then the second cut is cut at the same interval, so that the fish fillets can be spread out, like wings.

Set the sliced ​​fish fillets aside for marinating.

Cheng Wanwan's every step was done smoothly, and she was confident about what she wanted to do.

Yu Wei looked at Cheng Wanwan and was not in a hurry to take action.

Marinating fish is not too complicated. Add sliced ​​ginger to the fish fillets, then add salt, sugar, cooking wine, a little starch and pepper to marinate.

This can achieve the effect of removing fishy smell.

Finally, drizzle a circle of oil to isolate the fish from contact with the air, reduce the progress of oxidation, and also increase the flavor of the fish.

Cheng Wanwan handed the marinated fish fillets to Yu Wei who had washed his hands.

"Help me stir."

"Okay! Look at my ruthless iron hand." Yu Wei raised his hand and stirred thoroughly.

In addition, the fish belly, fish bones and fish heads are marinated in different ways.

Cheng Wanwan cut the fish head into large pieces.

Add a whole egg, add sugar, then add salt and pepper, then pour a circle of Cantonese rice wine, some soy sauce to add freshness, and finally pepper and starch.

But these are much more starchy than freshly marinated fish fillets.

Because these starches are used to coat the fish pieces.

Cheng Wanwan said nothing and handed the fish pieces directly to Yu Wei, who had just washed his hands.

Yu Wei didn't say anything, so he continued to stir the fish pieces.

Cheng Wanwan turned around and took out a large casserole and started boiling water while she went to wash the rice.