Old Tan smiled all over his face, and worked hard for a long time to be happy for the rich. He gave Master Jin a wink, and the other party understood it and took out another killer move.

"Zhoushan hairtail?"

Johnson Johnson was very surprised that he could actually meet this rare product. It is the first batch of seafood national geographical indication trademark owners and is known as the best hairtail in the world.

The hot hairtail fish on the market is located in the tropical region, grows fast, has loose muscles, and is large in nature. It tastes rough and loose, and has large bone particles, which greatly affects the taste.

Zhoushan hairtail is a cold-water hairtail. It has thin and delicate meat and small size, usually less than one meter, and has no stone bones on the back, making the taste better.

In jargon, three small and one thick. Three small means small head and small head, especially small eyes, and the prominent feature is that the eyes are black. One thick means thick meat. Zhoushan hairtail of the same weight is narrower and thicker than other hairtails.

The scales are prone to fall off, the bones are small and fat, there are no convex bones on the back, the meat tastes more tender and has high flexibility. It supports the middle of the hairtail and can hang it to the bottom, forming an inverted U-shaped shape.

Steamed hairtail fish is tender and smooth, the fish bones are very fine, and it tastes delicious when chewed, without any graininess, and it feels like pink, and it is smooth at this moment...

After eating a few dishes, the final dish was the last one, Shunde Yusheng. Chen Xiaoqing made a special documentary called Xunwei Shunde.

The so-called fish-salt is the name of Chinese river fish sashimi by southerners. Many people believe that fish-salt should originate from island cuisine, but in fact, raw fish-salt slices appeared a thousand years ago.

In the pre-Qin period, sashimi originally meant finely chopped raw meat, and later sashimi was called raw fish sashimi. It became a fashion in the Tang Dynasty. At that time, poets and literary masters all had excellent skills in making fish sashimi.

The movement is quick and easy, and the rhythm is harmonious.

Bai Juyi once said that eating sashimi and watching singing and dancing are two great things in life, which shows that eating raw fish fillets had been integrated into the diet of the ancients.

This method of eating has developed to its peak during the Song Dynasty. There are 38 famous fish sashimi in the literature, such as fish bladder, two-color sashimi, red silk crystal sashimi, fresh shrimp hoof sashimi, etc. It was only in the Ming Dynasty that "Compendium of Materia Medica" had objections to fish production, and the trend of eating fish sashimi gradually declined after the Ming and Qing Dynasties.

Shunde chefs have three cooking skills, and the number one ranks first is cooking fish. Not eating fish in Shunde means that they have never been to Shunde.

Gourmet Shen Hongfei once said: The pond fish trained by Shunde people are clean and clear, without any fishing fish. From the selection of ingredients, bloodletting, knife skills, ingredients, placing plates, to the entrance, every link is in the precise examination of the chefs.

"We like to use squids and bass." Master Jin introduced while taking action: "First place the mountain spring water to keep it hungry for a few days, and if possible, it will create waves to allow the fish to exercise fully."

"On the one hand, it consumes body fat, and on the other hand, lets the fish spit out the mud and sand in the stomach. The fish made in this way are not only hygienic but also tender and smooth, with a fresh and sweet taste, just right."

Take out the sharp knife, first cut the fish's jaw, then cut the tail, and then put the fish back into the water.

Let the fish flow away naturally while the blood flows, so that there is no blood stasis in the body, and ensure that the fish fillets are as white as snow and delicious as flawless.

Johnson stared at him without turning his eyes. He heard from the master that whether the fish is delicious depends on the skill of the knife. He lifted the meat on the fish back and cut it into 0.5 mm thin slices. It is important to note that the fish bones will be hidden when they are thin, and when they are thick, the fish bones will appear.

The most important ingredients are earth-pressed peanut oil and rock salt, including soy sauce, mustard, peanuts, sesame, garlic slices, shredded ginger, onion, lemon leaf shreds, pepper shreds, sour choy slices, wild mountain pepper, etc.

The blue and white plates are kept in the freezer three hours in advance, and the fish can be kept low and the taste is better when mixing the fish.

Order some rice wine, sterilize and improve freshness, and stir it constantly with chopsticks: "We Guangdong people pay attention to good luck in doing things. If you eat fish, you will also have auspicious saying: fishing fish."

"Snap means mixing well, but it also means making money in Cantonese. Snap all the ingredients with the fish and yell while catching them: Snap up and fishing, and you will be prosperous."

Pick up a piece, and the light is as thin as a cicada's wing, and even the texture is clear. Put it in your mouth, and there are more than a dozen seasonings, sweet, sour, bitter, spicy, salty, crisp, fresh, fragrant and smooth, wonderful...

The only thing that is not good is a bit cruel. The fake news that millions of people were infected with liver flukes caused a lot of turmoil. For a time, eating sashimi became a heresy, which was equivalent to eating raw meat and drinking blood, representing some kind of barbaric custom.

Some wise men even shouted that eating sashimi was banned, promoting cooked food, and requiring that the harm of bad food customs be written into primary and secondary school textbooks, so that the next generation would love life and stay away from fish!

Finally, experts pointed out that deep-sea fish are not contaminated, and salty water can kill liver flukes. The restaurant that makes fish is good immediately, puts the thorns into salty water and raises them, and uses deep-sea fish.

Salmon comes from the fairy tale-clean Nordic. Norwegians eat salmon, either marinated, smoked, fried, or cooked, but rarely eaten raw.

The island country has set a precedent for sashimi. Salmon is served with soy sauce and mustard, and at most a piece of lemon slice.

Although the dispute over Shunde fish-producing has never stopped, its tender and crispy taste has attracted a large number of diners, making it more dangerous and beautiful.

In ancient times, people tried to eat puffer fish to death, but now some gourmets carried coffins to eat fish. They all had their own fearlessness, in the eyes of Johnson:

Life is precious, and beauty is even more expensive.

If it is for the sake of delicious food, both can be thrown away!

Master Jin wiped his hands clean, and Johnson signaled to sit down and chat: "There are many kinds of fish, each with its own characteristics. The ingredients of the two Hakka fish are similar. The difference is that the Wuhua fish will soak in vinegar for a short time to soften the fish meat and sterilize. The ingredients are made of seasonings such as Houttuynia cordata, garlic paste, ginger and tea oil."

"Most fish farming in Chaoshan area are made of grass carp. Two large lateral muscle quilts are not stained with a drop of water. The excess fish blood is skimmed with a clean towel and can be hung up and waited for the order of the guests."

"The dipping sauce will be paired with Chaoshan specialty Puning bean paste and peanut butter, as well as a specialty fish sticky sauce made of sesame oil."

"In Guangxi, Hengxian is equivalent to fish growth, and fish growth is equivalent to Hengxian. The fish should be selected from black birds, bamboo and green fish, osmanthus fish or grass carp caught in Yujiang. It is important to cut the fish into a toothpick-like thickness, and the knife method is divided into double flights and solo flights."

"The double flying is used on the narrow end of the fish block. The first knife does not cut it off, and the second knife goes straight down. The two pieces of fish cut are connected, like flying butterflies."

"Flying solo on the wide part of the fish piece, fitting the pattern of the fish meat in one size fits the whole thing. Eating it now is very good at cutting skills."
Chapter completed!