Doomsday Pavilion

Even before the cataclysm, sea cucumber stretching was rare.

The main reason is that, except for coastal cities, fresh sea cucumbers are very difficult to see.

The flesh of sea cucumber contains a relative content of arginine active factors. These factors are in an inactive state. Some of them will be converted into collagen at a water temperature of about forty degrees, adding soft elasticity and toughness to the flesh.

I burned a pot and tried to test the water temperature at the right temperature. I saw Lin Chou picking up a sea cucumber and immersing it in it, gently twirling and picking it up again. The technique was skillful and the movements were fast. The ten fingers of both hands were playing beautifully. The feeling of music.

The full-time artist Bai Suren's eyes shined,

"What a beautiful technique... why not play the piano and make fun... It's a waste to use it to touch pots, stoves, and cooking utensils."

Suddenly remembered something again, and couldn't help but swallowed her saliva, seeming to recall a certain taste that made her linger.

"It seems, it's not a waste!"

Lord Shan is speechless,

"I'll go, this familiar technique...Could it be Kato-sensei's generation-to-generation successor..."

Qin Wuyong came over,

"Eh? What is Mr. Kato? Is he also a very good chef? This is a strange surname. Is there anyone else whose surname is added? Why haven't I heard of it in the base city."

Lord Shan continued to be generous (xia), generous (ta), Chen (ma), (che),

"That's a long-standing legend. It is said that this person was a legend before the cataclysm and was known as the'finger of the gods'... well, the chef! His technique is beyond expectation and awe-inspiring. In short, it is Niubi. To the characters with sparks and lightnings, countless girls worshipped, countless otaku yearning--"

Qin Wuyong,

"???"

"I can understand how powerful the technique is, and cooking can also make the girl worship the otaku yearning? It's not scientific at all!"

Shan Ye thinks this is really **** annoying,

"Cough, cough, cough, talk too much, it's important to see the woods cooking, it's boring, die away."

Qin Wuyong felt that he was wronged, but he might have a big axe at any time by looking at the state of Lord Shan, and he immediately retracted wittily and silently. After all-a dog's life is more important than a dog's life.

Under Lin Chou's actions like this, the sea cucumber gradually spread out and spread on the water surface. After a while, it was as thin as gauze, and the area reached half a meter.

Sikong was dumbfounded.

"Fuck... what's the principle?"

Bai Suren exclaimed, "Okay, so amazing."

Lin Chou smiled and said,

"You guys try it too? It's very simple, soak it in water and stretch it out slowly."

Everyone shook their heads.

The most unwelcome is Huang Dashan. Just pick up a sea cucumber when you get started.

"Damn~"

Shan Ye was extremely embarrassed,

"Ahem, misunderstanding..."

After dipping some onion garlic vinaigrette made by Qin Wuyong, the poor sea cucumber disappeared into the huge gluttonous mouth, chewing squeaky.

"Emmm, it's quite fresh, not bad, it's delicious."

Everyone was speechless,

"So actually you just want to eat a sea cucumber, right."

"Ahem... don't you tell me if you see it through, it's embarrassing for everyone."

"It's only you who are embarrassed!"

After another five minutes, the sea cucumber has been stretched into a two-meter-diameter circle, thinner than paper, and the thorns of the sea cucumber have also become darker but no raised dots, through the flattened sea cucumber. You can clearly see what is behind.

At this time, the arginine component in the sea cucumber has been partially dissolved, activated and transformed into various collagens, which makes its texture softer on the one hand, and tastes easier on the other.

This process is quite time-consuming. Even if you are as skilled as Lin Chou, it takes ten to fifteen minutes to stretch a sea cucumber to the right point. What's more, it takes a lot of time to cook a whole portion of fresh sea cucumber with green onions.

After all the sea cucumbers have been stretched, boil a pot of boiling water and pour them into a basin, wait for it to cool slightly for ten seconds, and then place the stretched sea cucumbers in it.

The sea cucumber "film" quickly retracted in the water. In less than a second, it almost fully recovered to the state before stretching, and became more plump and plump. The inner components have already undergone a transformation process.

The chef's control of the ingredients is sometimes so magical and indescribable.

"Wow! How could it be..."

"Unbelievable."

"It's completely changed back to the original state, it's still chubby."

Lin Chou took out the sea cucumber and set it aside.

"In fact, it is not a complete recovery, it is a little bigger and bigger than when you didn't experience stretching. Look at—"

Lin Chou shook the bowl gently, and the sea cucumber shook gently in the stone bowl like skin jelly.

Although the unstretched sea cucumbers will tremble, the naked eye can tell that the sea cucumbers at that time are much "stiffer" than the stretched sea cucumbers, and the texture is more appropriate to the description of "brittle and tough".

The internal fibrous structure of sea cucumbers has been destroyed after being stretched, and it can already be called "invisible".

If you want to eat a slice of fresh sea cucumbers with scallions, especially sea cucumbers that have gone through this toss, how many diners can think of a simple dish that requires such a cumbersome and complicated operation?

The thankless meticulous workmanship is not recognized, it can be said that the operation is as fierce as a tiger, the output is less than five percent, so many chefs prefer to cook dried ginseng instead of fresh sea cucumber.

When it comes to sea cucumbers, one has to talk about the description of sea cucumbers in Yuan Mei’s [Suiyuan Food List].

"Sea cucumbers are inaction, the sand is smelly, and it is the most difficult to please, but the nature is strong, so you can't simmer the soup."

In response to this, the celebrity chef Wang Shizhen of the pre-Cataclysmic generation adopted the method of concentrating on the sea cucumber's "strong nature", with thick juice and strong flavor in it, and the strong color was outside, in order to achieve the color and fragrance. Beautifully shaped effect.

It is said that this has led to the classic roasted sea cucumber with onion in Shandong cuisine. Whether the truth is the case is untestable.

Lin Chou fumbled for a long time.

"I remember who touched a few small abalones just now, where did they put them?"

"Hey, I picked it up and let it go..."

"Dasha, what are you eating!!"

"Hiccup~" Xia Dasha hiccuped and spread his hands unhappily. There were still three small and poor abalones in his hand. "Hey, this is what you are looking for?"

"..."

Lin Chou took it smoothly,

"Forget it, just use it..."

Cut the sliced ​​abalone and sea cucumber into sections, and blanch them in boiling water.

Cut the fine green onions into long sections, soak them in soy sauce for a few minutes, heat up the oil in the pan to burn the fragrant green onion oil, fry the white sugar for the sugar color, then add the abalone slices and fry until fragrant, then pour the sea cucumber, salt, **** and garlic Juice, cooking soy sauce, rice wine, a little...

"It's amazing, my forest, there was a bottle of chicken soup in the box with you?"

"Ahem."

Yes, cook a little chicken broth.

Two minutes later, the thick oil red sauce comes from the gorgon, the green onions are cooked with sea cucumbers, and you're done.