Chapter 184: Fish cut

"It's really a waste. If it were me, I would have to have at least two tricks to be greedy for other people's contributions. Whether it's okay or not, I'll do it first. If I don't even do it, I will surrender. It's a waste." Le Xiaodao said coldly, then looked at Peng Bai who was pointing to the little worker.

Peng Bai felt a cold light flashing through Le Xiaodao's eyes when he looked at him, and he was secretly shocked. According to Le Xiaodao's eyesight, he wouldn't be able to see his true identity?

"Your name is Peng Bai? Your surname is Peng?" Le Xiaodao looked at Peng Bai with a clear eyes and asked coldly.

"Yes." Peng Bai replied calmly.

"Give him a carp weighing ten pounds and clean the fish immediately." Le Xiaodao ordered his subordinate.

Peng Bai walked forward calmly, followed the method of cleaning the carp and easily washed a ten-pound carp and placed it on a plate.

"Very good...very good... Your technique reminded me of an old friend who passed away." Le Xiaodao's words made Peng Bai sweat in a cold sweat.

However, Peng Bai immediately calmed down. His father, let alone clean fish, had never taught and guided him even by cutting vegetables. It was the result of his own efforts to achieve what he is today. It would be impossible to see his true identity from the method of clean fish.

"Okay, you have passed my test. Let's stand here and watch me cook fish." Le Xiaodao's face was a little slower and he said to Peng Bai.

Peng Bai nodded dispensable and stood by the stove.

"Next, I will demonstrate the production process of the Fanlong fish. If you have any opinions, please come up with it. I, Le, are a diligent, studious, and humbly listen to the teachings!" Le Xiaodao fired the stove and said with a smile.

"Bad!" Peng Bai cursed in his heart, but smiled like everyone else.

The smile on Le Xiaodao's face flashed and focused all his attention on the fish.

Brush! A cold light rose from Le Xiaodao's right hand and quickly approached the super-large carp.

"Tornado Sword Method?" Peng Bai almost cried out. The sword method used by Le Xiaodao was clearly known to Peng Bai, but he could not use the whirlwind sword method in cutting vegetables.

"Get up." Le Xiaodao grabbed the carp's mouth with his left hand and gently lifted it. The big carp weighing thirty kilograms was easily lifted by Le Xiaodao and then threw it into the air.

A cold light, another ball of cold light, came forward. Peng Bai looked at Le Xiaodao's technique and the use of the knife very concentratingly. This time, the cold light flashed, and each ball of cold light came into contact with the carp's back.

"Bang!" The carp fell back into the huge fish plate used to serve the carp just now, and another cold light was handed over.

It took only ten seconds from the time of taking out the knife to the time of retraction, but it took an hour so long to give everyone the feeling.

Among them, Peng Bai saw the most carefully because he was the closest person to Le Xiaodao. In addition to the special training that Peng Bai had experienced before, Peng Bai saw every knife he used Le Xiaodao very carefully.

Le Xiaodao's whirlwind knife technique is not used to cut fish, but to cut the smelly knife on the fish's body. Each knife is one part of the body, just breaking the fish skin. Moreover, the place where the knife is entered is at the junction of the fish scales, that is, where there are traces of fish scales on the fish skin. Peng Bai has not counted how many swords were produced in total, but Peng Bai is very clear that this fish was cut at least hundreds of times, but because of the use of Le Xiaodao's odor knife technique, the appearance of this fish is no different from just now.

"Brush!" Le Xiaodao grabbed a handful of salt and sprinkled it on the carp, then another handful, then another handful.

"Damn, you can't use so much salt to make salted fish!" Peng Bai looked at Le Xiaodao stupidly. There were at least three taels of salt on a handful of salt, and more than one pound of fine salt was used on this side alone.

Le Xiaodao didn't care about the strange eyes and strange thoughts of the people below. After sprinkling four handfuls of salt, he gently rubbed the carp's body facing upwards with his hands.

"No! Do you still have to massage this fish?" A vegetable cutter let out a low scream. Although the sound was small, it still came into Peng Bai's ears in the silent environment of the crow and magpies.

"Is this delicious?" Peng Bai was also very strange, but he would never think of giving a massage to the fish.

The carp was turned over by Le Xiaodao, and then four handfuls of salt were sprinkled with the other half of the fish, and then they continued to rub it.

Le Xiaodao rubbed the fish body and picked up the water basin from the clean water held by the follower behind him, and scooped the clean water after scoop of it to wash away the salt on the carp's body.

"Isn't this useless contribution?" Peng Bai shouted secretly. If you want to taste it, you must let the salt stay on the fish for at least five minutes, but the addition of this did not last more than one minute!

The clean water washed away the salt from the fish's body, but it caused Peng Bai's all kinds of questions. This is simply torture on this dead carp! What does it have to do with cooking the carp?

Next, what Le Xiaodao did made Peng Bai feel dizzy, because after Le Xiaodao washed away the salt on the fish, he actually grabbed a handful of flour and applied it to the fish. The water on the fish was not dry yet, and when it encountered the flour, it immediately turned into batter.

One handful after another, this time it took nearly ten minutes, and the whole carp turned into a white dough. In addition to the carp's mouth held by Le Xiaodao, it can be seen that it was a fish, otherwise some people would really think that it was a silkworm.

"Open." Le Xiaodao shook his left hand slightly in everyone's surprise eyes, and the whole carp appeared again. The dough wrapped around the outside of the carp fell all over the ground like a broken stone.

"Well! It's really a good material." Le Xiaodao leaned over and sniffed it with his nose.

Peng Bai's mind flashed with a flash of inspiration. He finally knew what this Le Xiaodao was making. The simple answer was - Le Xiaodao removing the fishy smell of this big carp. The refined salt can dissolve the fishy smell of the fish, but it can also destroy the fish's qian. It can only rinse away part of the refined salt with clean water. Because I used a taste knife before, I used a scented knife, and then the massage and scented salt method after sprinkling the fine salt, let some of the refined salt enter the fish meat. The flour was used later to keep the fishy smell of the fish meat fresh and tender after the fine salt was added, and at the same time, it can also remove the fishy smell of the fish meat to a greater extent.

Peng Bai used this method of using flour in the process of making pig belly. When eating pig belly in the folk, there is a step to remove the smell of pig belly. That is, sprinkle flour on the pig belly and rub it hard. This not only removes the smell of pig belly, but also makes the pig belly soft during the cooking process.

The scoop of clean water washed away the remaining flour outside the fish's body, but Le Xiaodao's preparations did not end.

All the chefs are already dizzy. They can't figure out what Le Xiaodao is doing? What is the effect of doing this? The reason is very simple. They didn't think about it at all. What can they see just by looking at it?

Le Xiaodao cut two white radish as thick as an adult's arms into pieces by a whirlwind knife method, and then put them into the juicer. What came out was very pure white radish juice. Then Le Xiaodao used a clean sponge to dip the white radish juice, stuffed it into the fish's belly from the small mouth below the fish's belly, and then another sponge, until the juice of the two white radish was completely sucked dry by sponges one after another, and stuffed it into the fish's belly, and then it ended.

Le Xiaodao gently pressed the fish's belly with both hands. This time it was more like massage the dead carp. Peng Bai knew very well that Le Xiaodao had just done to remove the fishy smell outside the fish body, and now he used the characteristics of white radish juice to absorb and resolve the fishy smell to remove the fishy smell inside the fish. Peng Bai had struggled with radish for a long time and knew that using radish in some dishes can make the soup taste better. If radish is used as an auxiliary material, it can act as a catalyst, which can enhance the umami and reduce the fishy smell.

After ten minutes, Le Xiaodao reached in, pulled out all the sponges inside the fish's belly, threw them aside, then poured the clear water into the fish's belly through this small hole, shook it a few more times and poured it out.

"Put on the pot." Le Xiaodao placed the reorganized carp in the fish plate that had been cleaned by his entourage and ordered loudly.

Everyone then let out a long sigh. After struggling for so long, they finally completed the preparation work. The whole time was as long as half an hour. If it were a guest, they would probably not be able to wait long ago.

A pot bigger than the one Peng Bai had just arrived at the construction site was put on the stove. If you want to cook this big carp, you may have to use such a big pot. If it were replaced with a normal pot, it would probably not be enough to put it in the fish's belly!

Three buckets of salad oil were poured into the pot before reaching two-thirds of the pot. The burning flames licked the bottom of the pot, and the temperature of the oil pan continued to increase.

Le Xiaodao reached out to his hand, placed it above the oil, and closed his eyes. He was relying on the feeling of his hands to feel the temperature of the oil. Because such a large pot and so much oil, he could no longer judge the temperature in the oil pan based on his experience, but the oil temperature directly determines the taste of the ingredients after cooking it into the dish. Peng Bai learned it again.

"What does Peng Junwei have to do with you?" Le Xiaodao suddenly opened his eyes and turned around and looked at Peng Bai and asked.

"Ah?" Peng Bai was stunned by Le Xiaodao's sudden question.
Chapter completed!