Chapter 182: Scraping the Fish Scale

Xue Lingbing didn't know what Peng Bai was talking about, but when she remembered the strange feeling just now, and then the reason why Peng Bai came to the Xue family, she roughly connected something, nodded to Peng Bai, walked over and picked up Xue Xue who was still sleeping, and left.

"Ha! The weather is really good today!" Peng Bai put away the money, picked up his bag, shouted loudly, and then turned around and left.

Peng Bai will never be dirty. Peng Bai bought all the 30,000 yuan of money to burn for the deceased people. He burned them all to the ghost officers that night, but just one piece was burned, and all these ghost officers appeared, including Liu Feng.

Peng Bai told them very seriously that except for what he agreed to, the rest here were given to them by Xue Lingbing. When the paper money like a hill turned into ashes, these ghosts would go crazy. Peng Bai was sure that if he asked them to hostage the King of Hell now, they would do it.

Liu Feng had already got a lot of money, but under Peng Bai's sharp eyes, he returned the ghost money he got to the ghost crew. Of course, Peng Bai believed that if Liu Feng went back to play with the ghost girl, he would definitely not have to spend a penny.

Qin Feiyang was grateful to Peng Bai and told Peng Bai how to call him. Strangely, this method of calling Qin Feiyang was exactly the same as the method of calling Liu Feng. He shouted three times in a row: Qin Feiyang, I love you.

Liu Feng said he wanted to have fun, and as the team disappeared, Peng Bai started his wandering career again.

...

Carrying a large black bag and wearing casual clothes that had just been bought from a super large clothing store, Peng Bai came to a new city - Changyu City.

Changyu City is a coastal city with a relatively developed fishery, so most of the hotels here are seafood restaurants.

Peng Bai can be said to be a huge weakness in things like fish. Peng Bai came here to enhance his ability to use materials like fish. So Peng Bai played the signboard of a small worker this time, instead of treating himself as a chef in the previous city and finding a job in a restaurant, so he was full of big bags and was not giving up.

A small worker does not need a chef qualification certificate, and the work he does is absolutely unfavorable to the chef and cooking skills, that is, just sweeping the floor, packing things, carrying goods and other miscellaneous tasks. Therefore, Peng Bai quickly found a small worker's job in a very large seafood restaurant, Wanghailou. The probation period is one month, with a salary of 300 yuan for food and accommodation, and after he becomes a regular, he will be 700 yuan a month.

Peng Bai is not unfamiliar with such a job. Peng Bai once worked in Manhanlou. In addition, Peng Bai is willing to endure hardships and is diligent in his work. He quickly integrated into the kitchen, a simple but complex circle.

The distribution of power in the kitchen of Wanghailou is very simple, but the two chefs each bring a group of people, which is harmonious on the surface, privately lowers the materials, skill in knife skills, and cooking skills.

Peng Bai did not participate in any force. He was a small worker. The small worker was a chore. Peng Bai just wanted to join these two forces. Whether they were willing to ask for it or not was a different story!

"Peng Bai, come here to help me scrape the fish scales."

"Peng Bai, come here to make some cold dishes."

"Peng Bai, wash those dishes and wait for it."

On such days, Peng Bai finally came into contact with fish, a ingredient that Peng Bai was afraid of in the past, and also knew that fish scales could also be made into cold dishes. Of course, it was just one of the extraordinary marine fish. The scales of rivers and lakes were extremely fishy. If they were made into cold dishes, it would be strange if they didn’t overturn the table and scold them!

Learning skills secretly and increasing knife skills is what Peng Bai is doing now. Although it is monotonous, it is enough for Peng Bai. After two months, Peng Bai has practiced that as long as the fish is kept in his hand, it can be sorted out in the shortest time, and changing the knife becomes the main ingredient that can be cooked immediately. As for cooking skills! Peng Bai has practiced it many times in his mind. Peng Bai believes that if he wants to cook, it is still quite simple to cook dishes with fish-based dishes, which are nothing more than the control of the heat and the use of ingredients.

"Peng Bai, hurry up and get the carp out. Today, I'm a distinguished guest. You must clean it when you scrape the scales." He is a small worker like Peng Bai, but he is good at flattery and quickly integrates into one of the two forces, so he also has the right to command Peng Bai.

"Okay, I'll get it done right away." Peng Bai responded, and then walked towards the big basin that the little worker said was to hold carp.

"It seems that the one who came this time is really a distinguished guest!" Peng Bai murmured as he could lie in. The three-flowered carp weighing twenty kilograms in the bathtub used as a fish basin. When Peng Bai came to Wanghailou, the fish was here. It is said that the fish was bought at a high price. Although the carp is a river fish and basically no one eats it in this coastal city, the carp is a treasure when it is big, and even the lobster cannot compare with this fish.

"No matter how big a guy is, he will be eaten!" Peng Bai smiled at the carp that was still waving his tail and bubbled.

"Can that fat man do it alone?" A small worker asked the small worker who arranged the task to Peng Bai.

"It's OK, this fat man is very good at shave fish scales." The worker who arranged the task to Peng Bai nodded and said.

Peng Baicai didn't care what others said about him! He just needs to do his own job well.

Peng Bai pulled out a large piece of uncut tablecloth from the shelf where some simple tools were placed, and threw it directly onto the basin. This tablecloth, one meter long and one meter wide, covered the fish head.

"Get up." Peng Bai copied with his big hand, and leaned into the carp's mouth directly through the tablecloth with his left hand.

Although Peng Bai's left hand strength is more than one level different from his right hand, it is still quite easy to raise a fifty kilogram of things with one hand. The carp was struggling and Peng Bai grabbed it out of the bathtub by Peng Bai. Then Peng Bai drew a circle with his left hand, and the entire upper half of the carp was wrapped in the cloth.

"You struggle hard! No one can come to save you." Peng Bai remembered this very famous line, and after slid his right hand, he directly pulled out his kitchen knife that had changed shape and became inappropriate.

Everyone in the kitchen knows that Peng Bai brings a kitchen knife, but Peng Bai pretends to be crazy and says that this is passed down from his ancestors and he has no skill in knife skills. In addition, Peng Bai is like a fool, doing all kinds of work and never complains, so everyone has become accustomed to it.

Not to mention, after Peng Bai's kitchen knife changed its appearance, it was simply impossible to compare with any tool for scraping fish scales.

"Damn it!" Peng Bai screamed inwardly, grabbed the kitchen knife with his right hand, and slapped the fish head heavily with the blade. After about three breaths, the big carp stopped struggling and fainted as Peng Bai thought.

When scraping the scales, you must complete it from the tail to the gills of the fish. If there is a pause in the middle, it will be troublesome to scrape it. And only by completing it in one go, the scales can be cleaned. This is the experience summarized by Peng Bai's long-term work.

Brush! Peng Bai held the kitchen knife in his right hand, and steadily and quickly from bottom to top. In less than five minutes, there was a layer of fish scales that were larger than copper coins on the water surface of the bathtub where the fish was originally filled.

Peng Bai opened the tablecloth and put the carp in the sink. Fortunately, the sink in Hailou was big enough, otherwise he wouldn't be able to put such a big carp!

Remove the gills, open the carp, and remove the carp's fishy tendons. Peng Bai skillfully cleaned the carp.

To remove gills, Peng Bai used the method to grab the edge of the fish's face and open a blank space. Then Peng Bai put his culprit knife in and scratched it three times. The gills on one side fell off like this. The same steps on both sides were even completed.

When the carp is opened, Peng Bai uses a kitchen knife to open a small mouth to the carp's excretion eyes. The elasticity of the fish is very strong. Peng Bai reached in through this small mouth, grabbed the fish's internal organs and rinsed it with water.

The most difficult, but now the easiest step for Peng Bai is to remove the carp skewers. There are two carp skewers in total. When ordinary chefs remove the fishy tendons, they will cut four knives under the fish head and above the fish tail, and then find the fishy tendons to be pulled out. However, Peng Bai found the rule of fishy tendons in daily life. Most of the fishy tendons are in the middle of the fish head, where the fishy tendons are fingered at the back. Peng Bai’s current process of picking fish tendons is to open two small holes that are only three fingers wide at the bottom of the fish head and above the fish tail, then open the small hole and pull out the fish tendons.

Fish tendons are the most fishy smelly on carp and are also an important part of limiting fish meat. Carp without removing fish tendons will appear very stiff and fishy after being prepared. However, after being removed, the chef will use ingredients to remove the fishy smell. After serving, you will not taste any fishy smell unique to rivers and lakes. Not only that, if the chef likes, you can place the carp without removing fish tendons into any shape. No matter what shape it is, it will be as straight as a corpse after cooking.

After washing the carp's body, Peng Bai put the carp in a huge fish plate that had been prepared for him.
Chapter completed!