Is there something wrong with making food a beast?

Chapter 313 Dumplings
"Wow! Such a big sea cucumber!"

Shen Qian carefully picked up the dark brown sea cucumber, which was surprisingly good in both quality and size, with a look of amazement on his face, "This must be exchanged for points from the cooking competition, right?"

"That's right, one point can be exchanged for two catties." Qin Lang nodded and smiled heartily, "Let's just celebrate my getting the Yanxin Emblem."

"Are these also the ingredients needed to cook sea cucumbers with scallions?" Zhou Tianhao touched his chin, and pointed to a bundle of green long and narrow leaves bundled together.

Each of these leaves is as wide as a palm, and the length is even closer to the forearm.

"What kind of leaves are these?" Shen Qian was attracted by Zhou Tianhao's inquiry, and also noticed these unusual ingredients.

"This is the leaf of the broad-leaved bamboo. It has nothing to do with the roasted sea cucumber with scallions. It is another ingredient used in delicacies." Qin Lang explained with a smile, "This kind of You must have never eaten delicious food."

"Then I have to look forward to it." More anticipation appeared on Shen Qian's face, "What is this delicacy called?"

"How about we play a guessing game?" Qin Lang didn't answer directly, but pointed to a bundle of bamboo leaves on the table, "If you can guess how it is used in cooking, I will tell you this What is the food called?"

"It's a secret, isn't it?"

Shen Qian rolled her eyes, staring at the bundle of green leaves that looked different from ordinary ingredients, and suddenly the beggar chicken that she had tasted before appeared in her mind.

Is it...

Her eyes lit up, and just as she was about to speak, Zhou Tianhao on the side was faster than her.

"This bamboo leaf should be used to wrap the ingredients, right? Similar to the way of beggar's chicken?" Zhou Tianhao looked around, "But you didn't prepare any soil this time?"

"Brother Zhou made a good guess. It is indeed used to wrap the ingredients, but this time, instead of using soil, just wrap it with bamboo leaves."

Qin Lang cleaned and processed all the sea cucumbers, put them in a small basin beside him, and then said, "This is a staple food, called zongzi."

"It turned out to be a staple food?" Zhou Tianhao said in surprise, and then glanced at the rice cooker that was idle in the corner, "No wonder you didn't cook."

Qin Lang didn't speak, but just smiled reminiscently.

When he was ordering the ingredients, he suddenly realized that according to the time, it should be Earth's Dragon Boat Festival now, so he planned to make one more delicacy on a whim.

A Dragon Boat Festival without zongzi is soulless.

But let's deal with the sea cucumber first.

Take two pots of water, one pot of cold water, add the onion and ginger, boil the onion and ginger water for later use, and put the sea cucumber in the other pot after boiling.

Take another pot of water, add salt, soy sauce, green onion and ginger water, cooking wine, dark soy sauce, oyster sauce and sugar, and finally add blanched sea cucumbers, turn off the heat after the water boils, close the lid and simmer.

Shen Qian quietly watched Qin Lang's flowing movements, and after Qin Lang's cooking came to an end, she asked curiously, "These steps are for the taste of sea cucumbers?"

"That's right." Qin Lang nodded slightly, "The taste of sea cucumber itself is very bland. For dishes that don't have much flavor, the way of cooking is often to infiltrate the seasoning into the ingredients."

There was a slight pause in his voice, and he suddenly thought of a sentence that the master chef taught him when he was learning this scallion-roasted sea cucumber, and said with a smile, "This is called 'Let it out with taste, let it in without taste'."

Hearing these words, Shen Qian and Zhou Tianhao both looked thoughtful.

This is not difficult to understand. For ingredients that are inherently flavorful, they need to be released through the cooking process. For ingredients that are very bland and almost non-existent, other flavors need to be added through cooking.

Such a simple cooking principle, summed up in ten words, seems to have a feeling of enlightenment.

"Gollum!"

Dan Bao's voice sounded at the right moment, it had been freshly adjusted to the best condition, and the four kinds of auxiliary materials processed by Nian Zhibo flew to Qin Lang.

Minced green onions, minced ginger, diced garlic, and coriander stalks, the ratio is 4:2:1:1.

"It's well done." Qin Lang glanced at the four ingredients, rubbed the egg with a smile, then turned his head and ordered La La, "Sea cucumber, speed up for half an hour."

"Chaka!"

no problem!
When it was time for her to play a role, La La lifted her spirits, quickly flew to the pot with the lid on just now, and used the cooking acceleration.

Qin Lang turned around and started the next cooking steps.

Heat oil in a pan.

When the oil in the pot slightly bubbles and reaches [-]% to [-]% oil temperature, put in four or five sections of scallion lengths that are finger-length, and keep rolling with a spatula until the scallion sections in the pot are deep-fried until golden brown, then remove and set aside.

As the scallions are fried, the oil temperature in the pot gradually rises to [-]%.

Qin Lang's expression became slightly serious.

Scallion burning is a common cooking method in Shandong cuisine.

Its key point is the cooking of scallion oil.

If you want to cook a good scallion oil, the quality of the auxiliary materials is the key, as are the types and combinations.

The four kinds of excipients processed by Dan Bao just now will be used in this link.

After using four different ingredients, the aroma of scallion oil will be more complex and layered.

After the appetizer of the Fried Onion Festival is over, it's time to get to the point.

Put minced ginger, garlic, coriander root and green onions into the hot oil in order, and stir fry continuously over medium heat.

As Qin Lang's movements progressed, the ingredients in the hot oil were gradually fried until golden, and a strange strong fragrance slowly wafted from the kitchen.

"This fragrance..." Shen Qian sniffed, with a look of surprise on his face, "I can already imagine part of the taste of this sea cucumber dish with green onions!"

Zhou Tianhao on the other side didn't speak, but his expression was equally intoxicated, and at the same time, there was an increasingly intense look of anticipation on his face.

"It's still early!" Qin Lang said with a smile, and casually fished out all the accessories that were fried to a slightly burnt brown, and then put the scallion oil out for later use.

When Shen Qian and the two of them looked at the scallion oil, he had already started the follow-up steps quickly.

Boil water in a pot, add a little freshly boiled scallion oil and a little salt and sugar, add the processed rapeseed heart and cook for 2 minutes, then remove and put it on a dinner plate.

Take a little sea cucumber soup, heat it in a pot, add the scallion knots that have just been fried until golden, stir fry for a while, wait until the soup boils, remove it together, and let the scallion knots soak in the soup to taste.

Add scallion oil to the pan. After the oil is hot, add the simmered sea cucumber, appropriate amount of cooking wine, dark soy sauce, oyster sauce, sugar and water, cook on low heat for half an hour, then pour the gravy to collect the juice, and put it evenly on the rapeseed heart.

Stir-fry the simmered scallion knots with scallion oil, and finally pour the stir-fried scallion oil on the sea cucumbers, and place the scallion knots in an orderly manner among the sea cucumbers as an embellishment.

Roasted sea cucumber with scallions, out of the pan!
Looking at the two people and the eight food spirits who were eagerly watching, Qin Lang smiled and brought the cooked sea cucumbers with green onions to the dining table.

"Try it?"
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Quick entry: [monthly ticket] [recommendation ticket]

Contents of Easter egg chapter at the end of this chapter;

【Braised sea cucumber】

(End of this chapter)