MM Racing Chapter 453 Welcome Dinner (Part )
Chapter 453 Welcome Dinner (Part )
I adjusted my mentality and put these things aside for the time being.
Yang Sikang refocused his attention on the things in front of him, such as... today's dinner.
As a regular program of his fleet, it is inevitable to hold a welcome banquet for the new members who join the fleet on the night when the construction is completed, and today is naturally no exception.
Thinking that it was still relatively early, Yang Sikang simply came to the kitchen to prepare some more gorgeous dishes for today's dinner.
For example, add a few puffer fish or something like that.
Of course, fresh pufferfish still requires a little time and special connections to buy, but Yang Sikang solved this problem with a phone call after a long time.
After he came to the kitchen, he thought about it and decided to make a special dish with a strong visual impact.
First, separate the fat and lean parts of the pork and chop them into minced meat. Then, remove the bones and bones from the fish you just bought and mince them into minced meat.
Then, the lean meat part is washed with water, and then wrapped in gauze to squeeze out the water. In this way, the color of the lean meat disappears, and it can maintain the same color as river fish meat and fatty meat.
Mix the three types of minced meat together, add salt, starch, egg white, onion and ginger, stir and beat until it sticks to your hands and does not fall off, then it is considered qualified.
The next step is very simple, just fry enough egg skin, then wrap the minced meat with the egg skin and steam it in the pan, then cut it into even slices.
But after steaming, he doesn't plan to call it a day.
So, he made an extra large pot of mashed potatoes, mixed the seasonings, and then kneaded the mashed potatoes into the shape of Dong Huanglong on the plate, and then covered it with the cut meat slices.
Because the lean meat has been color-washed and no other seasonings that affect the color are added, these slices of meat look exactly like tofu even though they are made of pure meat.
Pay attention to stacking layer by layer, and the final effect will be like dragon scales.
Then Yang Sikang casually found a few radishes of suitable size, used a knife to quickly carve the radish into dragon claws and dragon heads, decorated them on the plate, and then served them with fish cakes colored with vegetable juice. lotus leaves and flowers, and the plate is dotted with a few balls of dipping sauce like stars.
I enjoyed it while making it, and Yang Sikang had a smile on his face after it was completed.
But making such a dish takes a long time, and during this time the puffer fish he requested has been delivered.
Although pufferfish has always been said to be poisonous, in fact, farmed pufferfish has long been less toxic.
However, you still need to be careful when handling pufferfish. This kind of thing is not something you should be afraid of just in case.
It's just that in Yang Sikang's fleet, it seems that he, Shenyue, and Mavis are the only three people who need to pay attention to this issue.
This dish is not very difficult, especially if the puffer fish used is not wild.
It's just that the original method was too extravagant. Only three or five of the best parts of a puffer fish were removed, and the rest was discarded.
Relying on his excellent knife skills, Yang Sikang sliced nearly 20 puffer fish he bought into thin, translucent and uniform thickness slices in one go.
Even the maids who had known his cooking skills were surprised by this knife skill. Yang Sikang had never done such an exaggerated display of knife skills in the past.
Each piece is thin and translucent, but the thickness is completely uniform. Although the size varies depending on the part of the fish, there are no holes in any piece and everything remains intact.
The simpler the Chinese cuisine is, the more technical it is in the details.
This is not something that can be learned with a recipe book. Only by practicing repeatedly and failing can you master the essence.
Yang Sikang also spent a lot of time on this skill, and because he used to do other things most of the time, he couldn't even remember how much time he spent on this skill.
The cut fish fillets were arranged neatly on the plate as expected, and then added with the osmanthus wine purchased in Chongying when the Donghuang people came.
Although I didn't prepare the original peach blossom stuffing, it would be useful after processing it. There are no butterflies in this place anyway.
Yang Sikang then fried and shaped the fins and other corners of the puffer fish into a butterfly shape and placed them around the puffer fish meat on each plate. He poured the distilled and fragrant flower wine on top, and then poured it around. Serve with your own dipping sauce.
Two simple words are enough to describe this thing: Yusheng.
Although most people think of Shigesakura when it comes to sashimi or sashimi, it was actually Tohuang who first started eating raw fish.
After finishing these two improvised dishes, Yang Sikang looked at the time and could almost start preparing his usual main dishes that pay more attention to the actual eating experience.
And because of Alabama and the others, Yang Sikang specially prepared a turkey.
It’s just that as a person with good cooking skills, and he can be regarded as a Donghuang person...
This thing looks very big to him.
This thing is so big that it tastes worse than a white-feathered chicken.
It’s true that I gained so much weight for nothing.
After shaking his head, Yang Sikang still quickly directed the maids to cut the turkey apart while preparing the ingredients, condiments and other items he needed.
They were busy until dinner time, and the shipgirls had already gathered together in the backyard of the villa.
As the number of people increased, the restaurant in the villa became a bit crowded, so the big table was simply placed in the backyard. Anyway, several villas around it were also granted to Yang Sikang, so no one would come to complain.
Dishes were served one after another. Although the maids were equally skilled in craftsmanship, after all, they were also the ones making the usual meals in Yang Sikang's fleet. Except for the new ship girls, almost no one was surprised. .
Yang Sikang's dishes caused a slight reaction when they were served, but that was about it.
For other fleets, it may be a rare thing for the commander to cook in person, but for Yang Sikang, it is just a basic practice.
Only Hao and George V were very interested in Yang Sikang's craftsmanship, especially George V. He was amazed just by looking at it and expressed his own thoughts.
Until finally... Yang Sikang's two spur-of-the-moment dishes were served.
"Is this made in the image of Donghuang's dragon? It's actually possible to make dishes like this... No, this dragon head and this dragon claw, such ingenious craftsmanship?! Well, this is really something that can be made by hand ?"
George V was surprised by the lifelike dragon head and claws. On the contrary, the dragon body, although stunning, looked like a vegetable at first glance, which made her not very interested.
Hao's eyes fell on the fish cakes, and her intuition told her that these little things should be edible.
It looks like a snack and is just as delicate.
At this time, Yang Sikang and Belfast came over with the last four small plates.
"This is called Panlong vegetable. How about it? I'm pretty good at it, right?"
While speaking, Yang Sikang placed the two plates in different positions, and when others were surprised to see the thin fish fillets on the plates that were almost invisible at first glance, he said:
"As for this dish..."
Before he finished speaking, the ship girls suddenly looked in the direction of the living room.
The guests are coming.