The Food Guide of a Little Lucky Girl (Part 2)

257 Fish Fillet Peony

This competition was all about good meaning and plate presentation design. When Song Yue heard that it had to have good meaning, and seeing people throwing flowers up from the audience, she immediately thought of the four words "wealth and honor and blossoms", so she used that as the name.

　　When Song Yue had already started, the other contestants were still racking their brains to figure out what to do, until they saw her start to move, and the speed and smoothness with which she killed the fish immediately put everyone under pressure.

　　So they all started to take action first, otherwise they would fall far behind Song Yue.

　　Others did not expect that this rather flamboyant girl, apart from having opened dozens of stores, actually had some abilities.

　　Who can kill a fish so beautifully? The fish fainted after one cut from the back.

　　The strength is just right.

　　This put enough pressure on the other chefs participating in the competition, and everyone was nervous.

　　Song Yue's pleasing action of killing the fish caused cheers from the audience, which scared her so much that she couldn't help but look up. As a result, when they noticed that she was looking at them, they cheered even louder, leaving her speechless.

　　So she ignored them and concentrated on slicing the fish. She planned to use the fish slices to make a flower shape, similar to a peony flower, stacking it layer by layer and then frying it.

　　Another type of flower is the chrysanthemum fish, which is in the shape of a chrysanthemum. The more delicate it is, the more beautiful it is.

　　Both of these styles are state banquet level.

　　Song Yue was processing it very patiently. This was a test of knife skills. Only after the slices or cuts were done well, the final shape of the fish flower would be beautiful enough.

　　While she was slicing the fish, she also took the time to prepare some sauces, using juices from fruits and vegetables of various colors, which she could use to color the fish later.

　　There were no potatoes here, and the shape of the peony flower required a base, so she used pureed yam instead. She coated the sliced ​​fish with starch to create a little base flavor, then started frying it, and finally inserted the slices into the pureed yam.

　　Then use a small brush to color the peony with the flavored vegetable and fruit juice. She chose pink and purple as the color of the peony, which has a bit of a gradient effect and is very beautiful.

　　The difficulty lies in that the color of the fried fish fillets cannot be too brown, because she still needs to color them, but she also has to achieve a crispy and fragrant effect, so she knows how capable she is.

　　After frying it, Song Yue couldn't help but praise herself, "It's so beautiful!" The temperature was just right, so the coloring was also very quick.

　　The chrysanthemum fish is a bit simpler. After being cut, it turns into flower balls directly after frying.

　　For the plating, prepare one side with peony flowers, and put three or two chrysanthemum fish on the other side of the long plate for decoration. The peony side is still lacking some "green leaves".

　　Song Yue had a good grasp of the rhythm and finished the job in less than half an hour.

　　The people in the audience also saw it with their own eyes. The originally lively fish turned into beautiful flowers in the little girl's hands.