Stop pretending, I am the God of Cooking and I am showing off my cards!

Sea cucumbers have been a valuable seafood since ancient times.

When Lin Xu looked through the set of "Royal Food Records" last night, he saw several ways of making sea cucumbers, but they were basically no different from today's sea cucumbers.

Dried sea cucumbers are dried, cleaned, and then cooked by burning, steaming, braising, simmering, stewing, and grilling.

Sea cucumbers are rich in colloid and have a first-class taste, but at the same time they are tasteless, so there are endless possibilities for cooking sea cucumbers.

When Lin Xu started to clean up, Guo Xinghai had just finished his work.

He took one look at these sea cucumbers and said concisely:

"It's too much."

Wei Gan asked curiously:

"Xinghai, what is the best size for this thing?"

Guo Xinghai came over and weighed the sea cucumber:

"Generally, it's best to weigh one pound of dried ginseng at five or six pounds, but this dried ginseng weighs at least ten pounds. It looks quite big, but it will shrink when cooked."

The potion can make sea cucumbers expand infinitely, making them look huge and plump.

But when you put it in the pot and blanch it, the excess water will be boiled out, and the sea cucumber will return to its normal size.

This is also the reason why some low-quality sea cucumbers will shrink in size after being cooked. However, this kind of sea cucumbers that have no peculiar smell are just not that high-grade and are not considered inferior sea cucumbers.

The real low-quality sea cucumber smells like medicine when you open the package.

Lin Xu held the sea cucumber in his hand and used a pointed knife to cut the sea cucumber from head to tail.

Sea cucumbers are dried alive, and the internal organs and mouth are still there. These must be completely cleaned, otherwise the taste and taste will be affected.

Poke open the sea cucumber one by one, and you can see the white intestine inside. Tear it off carefully without breaking it, otherwise the sand in the intestine will contaminate the inner wall of the sea cucumber and affect the taste.

The intestines, mouth, and even the excretory opening are all removed, leaving only the spindle-shaped body of the sea cucumber.

This is also the edible part of the sea cucumber.

Wei Qian whispered while helping to clean up:

"It is said that sea cucumber is a gas station for men and a beauty salon for women. Is this thing really effective?"

Lin Xu glanced at him:

"Do you have any friends who need this again?"

"No, no, no, I'm just asking casually. If it really has a beauty effect, I'll make some for Tiantian to try tomorrow. We can't afford sea cucumbers, but small sea cucumbers are still fine."

Sea cucumbers, like abalone, are more expensive the bigger they are.

However, ordinary families do not need to pursue big ones. As long as ordinary-sized sea cucumbers are packed and cooked, the taste is no worse than those of larger sizes.

Guo Xinghai put the sea cucumbers collected by the two people into the basin to wash:

"There must be some effect, but if you just want to rely on this for beauty, forget it. Sister Feng eats sea cucumbers as food, and she can't be like Liu Yifei."

Lin Xu smiled:

"Can't you give me this example? This is not a beauty treatment. This is plastic surgery, or a very difficult one..."

The beauty effect of eating ingredients such as sea cucumber and bird's nest does not lie in the food, but in the social class.

People who can eat this kind of food regularly don’t have to worry about making a living.

Go to bed early and get up early every day, eat light and regular meals, go to the beauty salon for SPA whenever you have nothing to do, and take care of your whole body whenever possible.

In such a living condition, even if you don't eat sea cucumbers, bird's nests and shark's fins, your skin will not be much different.

On the contrary, you have to stay up late and work overtime at three in the morning, get up and squeeze into the subway at seven in the morning, and have three irregular meals, all of which are takeaways that are high in oil and salt.

In this case, let alone eating sea cucumbers, even taking sea cucumbers for bathing is useless.

After all the sea cucumbers are packed and cleaned, add water to the pot and blanch the sea cucumbers. Blanching can not only clean the sand in the sea cucumbers, but also remove the odor in the sea cucumbers.

In addition, after blanching, the sea cucumbers can also shrink and shape.

The more swollen the sea cucumber is, the more severe the shrinkage will be.

Guo Xinghai asked:

"Are these sea cucumbers made with abalone juice? Do you want to make some sea cucumbers roasted with green onions?"

Lin Xu shook his head:

"Forget it, it's a lot in this small pot, but if you share it, you can only eat one or two sticks per person. There is no need to make two more dishes. Let's get some dried sea cucumbers and make them ourselves later. Let’s do it later.”

Sea cucumbers roasted with green onions is a specialty of Shandong cuisine. This dish not only has high requirements for sea cucumbers, but also has strict requirements on the use of green onions. For example, Shandong green onions must be used, and only the white part of green onions can be used, and green onions must be used three times.

Only in this way can the aroma of green onion be completely immersed in the sea cucumber.

Soon, the water in the pot was boiling, and a lot of white foam was boiled out. At the same time, some peculiar smell was also boiled out.

These foams are the excess water that has been boiled out.

The reason why the foam is generated is because the merchants specially add potions to prevent the sea cucumbers from rotting and deteriorating during the swelling process.

These should be skimmed out in time to prevent them from seeping back into the sea cucumber.

The texture of the sea cucumber at this time is relatively hard, so you can cook it for a while to allow the odor in the sea cucumber to completely evaporate.

After cooking for four or five minutes, the white foam disappears. Use a slotted spoon to take the thinned sea cucumber out of the pot and rinse it with warm water.

Clean the sea cucumber thoroughly.

After washing, use kitchen paper to wipe the water on the surface of the sea cucumber.

Then put a casserole on the stove, pour the sea cucumbers in, add half the casserole of pork bone broth, bring to a boil on the stove and skim off the foam, add a small spoonful of salt and sugar, and continue cooking.

When cooking sea cucumbers, you should follow the principle of "make it come out if it's smelly, and let it go in if it's tasteless".

The steps such as washing and blanching just now are all to remove the odor in the sea cucumber. Now that the odor has been removed, it’s time to taste it.

The first step for sea cucumber to taste is the broth.

Stock is an essential role in sea cucumber cooking.

No matter what type of sea cucumber dish you make, you need to use stock to cook the sea cucumber until soft and glutinous.

Only in this way can you proceed to the next step.

The reason why stock is used is that the stock can make the colloid-rich texture of the sea cucumber plumper and the aroma more intense and attractive.

As for the salt, it is to add some base flavor to the sea cucumber, and the sugar is to enhance the freshness.

If you are making sea cucumbers roasted with green onions, you will also need to add fried green onions in this step.

Let the onion aroma penetrate into the sea cucumber from the cooking step.

But the sea cucumber with abalone sauce that I made today relies on the gelatin of the sea cucumber and the aroma of the abalone juice, so onions cannot be used, let alone other ingredients such as ginger.

Once put in, the sea cucumber will absorb the flavor like a sponge, and it will be difficult to get other flavors into the sea cucumber.

Boil the broth in the pot for seven or eight minutes, turn off the heat, put the casserole aside, and start soaking.

If you are eating it right away at noon, you can just boil the sea cucumber until soft. But since you are eating it in the afternoon, you can boil it a little and put it aside to soak.

In this way, by the time it is cooked in the afternoon, the sea cucumber will be full of the aroma of the broth and taste more delicious.

However, because it takes a long time to soak, sea cucumbers cannot be cooked for too long. They can be soaked by heating them slightly. Otherwise, the gelatin of sea cucumbers will be cooked out, and the texture and taste will be greatly reduced.

At noon, the store had steamed noodles made by Ma Zhiqiang.

This is a relatively common pasta in the Central Plains.

Put the noodles into the steamer to steam. At the same time, cut the pork belly into cubes, stir-fry in a pot, add more water, and then add beans, celery, garlic sprouts, soybean sprouts and other vegetables.

By the time the vegetables are simmered, the noodles will be almost steamed through.

First shake the noodles with chopsticks, and then mix them into the vegetables, so that the steamed noodles are wrapped in the vegetable soup full of fat.

You can actually eat it directly after mixing it.

But if you want it to be delicious, it's best to steam it again so that the aroma of the broth can be thoroughly immersed in the noodles, so that the aroma is fuller and the taste is better.

Lin Xu filled a large bowl for himself, picked up a chopstick and brought it to his mouth.

The noodles are very fragrant and taste similar to fried noodles, but the fried noodles are dry and strong, while the steamed noodles are fragrant and soft, and the texture is somewhat different.

Guo Xinghai said with a smile:

"Master Ma's steamed noodles are really good. Even a southerner like me is used to it."

"There's no secret to this. Just be willing to add oil. As long as there's plenty of oil, the steamed noodles won't be unpalatable."

Ma Zhiqiang is good at all kinds of big pot dishes and big pot rice, and the taste he makes is very authentic. The reason is that he uses ingredients very carefully. As long as he is willing to use the ingredients, the dishes will not be unpalatable.

Lin Xu took a few bites and felt like eating steamed noodles at school.

In fact, these noodles are more delicious than those steamed in the school cafeteria, with more meat, more vegetables, and lard. Not to mention the aroma, even the noodles are hand-rolled by the pastry department where Ji Minghui works.

This combination, steamed twice, is really fragrant and delicious.

Lin Xu held the bowl and pinched a few peeled and washed garlic cloves from the kitchen. He held the bowl and sat at the window, eating while making a video call with Baby Shen.

On the other end of the phone, Baobao Shen was having lunch in the office of the management center.

Even though it looked like he was in an office, the food was ordered from a five-star hotel nearby. Not only were there more than a dozen dishes, but there was also a waiter standing nearby.

Under the influence of money, the services of large hotels are hard to choose.

What we ate today should be Cantonese or Fujian cuisine. Lin Xu saw a small pot of Buddha jumping over the wall in the middle. It had to be said that Li Shiqiang was very attentive in this regard.

Since you like to eat, then eat it regardless of the cost.

In fact, the food I ate from yesterday to today is not as high as the deposit for a car.

In terms of investment, all these car sellers are experts.

Shen Baobao glanced at the steamed noodles in Lin Xu's bowl and suddenly asked viciously:

"Remember when you had no pocket money at the end of the month, you would eat steamed noodles for several days in a row. Where did you spend the money your parents-in-law gave you? Did you spend it secretly on others?"

"It's a game... I remember you asked me insinuatingly several times if I would need money... It was all because I was thin-skinned, but I said no in a daze. If I go back now, I will hold your legs and beg you to take care of me on the first day of school."

"Hahaha, don't even think about it, I will kick you away."

Chen Yan beside her muttered:

"You two have to get up and go home. I'm getting goosebumps...Brother-in-law, I still asked for a lower price yesterday. I feel like I've lost a lot of money."

Lin Xu put the phone on the octopus tripod aside and asked curiously:

"what's the situation?"

Chen Yan held a piece of roast goose and said angrily:

"I heard that yesterday, the sales volume of the auto show exceeded the sales volume during the entire show. In other words, they will make whatever they sell today and tomorrow... I should have insisted on 1.5% yesterday, even if it was 1% Point four is better than point two and five... Dundun should blame me again."

Lin Xu thought what was going on. He smiled and said:

"It's okay. There will be more opportunities like this in the future. Don't rush, and let Dundun get used to it. If he doesn't like it, he won't make any money no matter how much money he has."

After the reward live broadcast was closed yesterday, the popularity of Dundun's live broadcast room finally rushed to the second place. If the number one anchor had not urgently rewarded himself hundreds of thousands of yuan, he would not have been able to occupy the top position.

However, although he occupied the top spot, many people criticized him for stealing the limelight with a kitten. They felt that he was too petty and lacked any structure.

If Dundun's live broadcast room opened rewards, would he be able to jump up and down?

So after Dundun went offline last night, the anchor's live broadcast room experienced a large-scale withdrawal of followers, with at least 100,000 fans announcing their withdrawal.

When Yue Liyue, who was live streaming the game, heard about this, he changed the cover of the live broadcast room to a photo with Dundun, instantly attracting tens of thousands of fans.

It uses practical actions to interpret the live broadcast law of "if one anchor falls, other anchors will be full".

When ending the video call, Lin Xu said:

"You two, don't eat too many snacks in the afternoon. There are good dishes in the store to supplement collagen in the evening, but don't eat too much and watch others eat."

"Okay, okay, let's go back early this afternoon."

After finishing the noodles in the bowl with the garlic cloves, Lin Xu felt that it was not enough, so he took another bowl, and then a bowl of egg soup after finishing it, which was comfortable and satisfying.

After lunch, the store once again ushered in the afternoon rush hour.

Lin Xu was busy in the store all afternoon, cooking a lot of dishes, and once again found the fulfilling feeling he had when he opened the restaurant.

At around two o'clock in the afternoon, he soaked some potato vermicelli in warm water.

This is an essential ingredient for pork and sauerkraut stewed vermicelli.

The reason why potato vermicelli is used is because this kind of vermicelli is more resistant to cooking than sweet potato vermicelli, mung bean vermicelli and other ingredients. It can be said that it will not become rotten after being cooked for a long time, making it an ideal choice for making Northeastern stews.

After soaking, he washed some sauerkraut and took it out.

Currently, the store uses purchased sauerkraut. Although Lin Xu also thought about pickling it himself, the space required is too large, and the only free room in the store is occupied by fish bream, so he can only settle for the next best thing.

While he was busy, Lao Huang walked in carrying a bag of meat and blood sausage:

"Brother, I heard that you are going to make pork, sauerkraut and vermicelli stew in the afternoon, right? I went to the slaughterhouse and took a few of the blood sausages they just stuffed, as well as a few pieces of freshly cut pork and big bones. There is nothing to do in the afternoon. That's all, let's start with the slaughter of pigs and vegetables."

Lin Xu looked at these ingredients and felt happy. My brother really sacrifices his own food. Is your kidney deficiency caused by eating too many greasy ingredients?

He smiled and said:

"Has Boss Huang had a physical examination this year? My senior brother told you about the same symptoms before. After going for a physical examination, he found that he had stones. Now he exercises every day and his physical fitness has improved visibly. Why don't you go and have a look too?"

Lao Huang smiled and waved his hand:

"How can I have that time? Besides, I'm in good health and don't need a physical examination."

This is a tough talk.

If you want to be good, do you have to think of ways to make your sister-in-law angry and sleep on the sofa every day?

Although the feeling of being in the living room is pleasant, how can it be as satisfying as lying in the middle of Simmons with full energy?

Just as he was about to say a few more words of advice, Lao Huang asked in a low voice:

"Brother, have you been there too? What items were checked? Does it make people feel embarrassed? Is it better to go to a professional men's hospital or a regular tertiary hospital... I have no other intention, I just want to ask a friend. .”

We are so familiar, why do we need to make friends out of nothing?

Lin Xu said:

"Don't go to men's hospitals, they are all scams. Go directly to a regular tertiary-A hospital, where you will be treated as men's department. There are experts who will treat you as experts, and professors who will treat you as professors. Once the symptoms are revealed, the doctor will make appropriate arrangements."

Upon hearing this, Lao Huang's expression became slightly agitated.

He coughed twice:

"I'll tell that friend later and let him think about it himself."

Seeing that he was so stubborn, Lin Xu didn't say anything more. Instead, he took out all the pork blood sausage and several big stick bones from the bag, preparing to stew the meat in advance.

Although blood sausage cannot be stewed for too long, the longer the pork is stewed with sauerkraut, the better it tastes.

Cut the meat into large pieces, soak it with the big bones, put it directly into the large iron pot and start stewing. Boil the water in the pot to skim off the foam. Then put the washed and shredded sauerkraut into the pot, and then add it to the pot. Add some lard, a few star anise, a few bay leaves, onion, ginger and a small amount of dried chili.

After the fire comes to a boil, cover the pot, turn to medium-low heat and simmer.

This dish doesn’t require much seasoning, and all the flavor comes from the sauerkraut.

After stewing the vegetables, Lin Xu blanched the blood sausage to clean out the organ smell of the pig's small intestine. This way, the blood sausage would be more delicious.

While he was busy, he saw Wei Qian idle aside and said with a smile:

"I knew I would have asked you to cook this pig-killing dish."

Wei Gan said:

"The pig-killing vegetables in Shandong are different from those in the Northeast. In Shandong, they basically stew meat and drink soup. They boil the removed bones and tendons in a pot, and then stew the meat in a pot. This is appropriate. ”

Wherever the New Year pig is slaughtered, there are pig-killing vegetables, but although the names are all called pig-killing vegetables, the cooking methods are completely different.

Some are stewed, some are boiled, some are stir-fried, some are roasted, and each method is different.

Lin Xu plans to return to Yinzhou during the Spring Festival this year, buy a few pigs and slaughter them in the scenic spot, so that he can get addicted to eating pig-killing vegetables, and also provide benefits to the employees in the scenic spot.

Now that you have skills, you can’t waste them.

At almost four o'clock in the afternoon, he took the previously soaked sea cucumbers out of the pot. After soaking in the broth, although the size of the sea cucumbers did not increase, the weight increased slightly.

It is estimated that the sea cucumber meat is full of broth now.

He poured the sea cucumber into the soup, then set up a wok, poured a few bowls of abalone juice into the pot, added sugar and oyster sauce, put the sea cucumber in, and simmered over low heat.

By simmering, the aroma of the abalone juice and the sea cucumber are fully integrated, and at the same time, the gelatin in the sea cucumber is boiled out, making the soup thicker.

Shen Guofu, who was busy and looking forward to eating stew, left work early.

As soon as I arrived on the second floor, I smelled the aroma wafting from the kitchen.

He asked Lao Huang curiously:

"What's going on in there? The smell is so strong."

Lao Huang said with a smile:

"Abalone juice with Liao ginseng, this is a gas station for men, just wait and eat, the men's football team has agreed to eat it."

Shen Guofu sat down with a smile and said:

"I think it's just a rumor that eating sea cucumbers is useful. If it really works, I...well, the men's football team won't play like a bear anymore. Fortunately, I'm still a die-hard men's football team. The greater the hope, the greater the disappointment... ...By the way, Boss Huang, I have a friend who wants to ask you something."

When Lao Huang heard this, he immediately sat upright:

"What's wrong with Boss Shen... If Boss Shen's friends have anything to do, just let them know. We, Mr. Huang, like to help our friends the most!"

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I'm a little stuck today, so the update is late. Sorry guys, this chapter has 5200 words. Please vote for me!