Chen Qingsheng nodded, "Captain, you asked me to grill abalone and lobster, but I can't say how well I grill them. After all, I didn't have many opportunities to practice grilling such rare ingredients."
"But if you want me to grill scallops, no matter whether they are from the Antarctic or the Arctic, I will grill them to perfection for you."
Xiang Yang thought for a moment and said, "I have prepared a lot of cross-bridge rice noodles in the cabin. I saw people like to put some rice noodles on the scallops when they grill them. Let's try putting some rice noodles on them later."
"Putting rice noodles on scallops is not to make the noodles taste good, but mainly to make you full. This way of eating was invented inland. In our coastal areas, scallops are like free garbage, but inland, scallops are actually not cheap."
"Moreover, the rice noodles on scallops are usually made with silver thread powder, which makes it difficult for the cross-bridge rice noodles to absorb the flavor." Chen Qingsheng said.
"I want to try it." Xiang Yang said.
"Okay, I'll go soak some rice noodles first."
In Antarctica, soaking the cross-bridge rice noodles is actually not an easy task.
Cross-Bridge Rice Noodles cannot be soaked in boiling water, otherwise, they will break if touched after being cooked.
However, it is difficult to soak the cross-bridge rice noodles just right using cold water.
Cross-bridge rice noodles need to be soaked slowly in warm water. Rice noodles soaked in warm water will not break and will be fully soaked.
In a place like Antarctica, it is very difficult to keep a large pot of water at a certain temperature without boiling it.
This is also the main reason why Xiang Yang prepared hundreds of boxes of cross-bridge rice noodles for the crew as breakfast, but the crew did not eat a single meal.
But with Chen Qingsheng taking action personally, there will naturally be no problem.
After pouring half a box of rice noodles into a large pot and adding two large buckets of warm water into the pot, Chen Qingsheng turned the fire to a very low level to keep the water in the pot from cooling down.
The garlic has been broken, and Chen Qingsheng only needs to use a knife to smash the garlic into garlic paste, and the garlic paste for garlic vermicelli scallops is ready.
Soon, the vermicelli was soaked and a large bowl of minced garlic was prepared. Chen Qingsheng rubbed his hands, put on a pair of rubber gloves, and started cooking.
The method of cooking scallops with garlic vermicelli is very simple. Basically anyone can learn it after just one look.
First, boil the scallops in boiling water for about three minutes, then put the minced garlic into the scallop shells, then put a circle of vermicelli into the scallop shells, then pour a layer of minced garlic on them, and finally pour a little soy sauce and oysters on them, and then you can put them directly on the fire to grill.
However, it is a skill to roast the garlic that has not been fried to make it fragrant and ensure that the vermicelli is not burnt. Many chefs who specialize in this field find it difficult to get the right temperature. Usually, either the garlic is not roasted enough to make it fragrant or the vermicelli is burnt.
At the side, Fang Youqun came over with a cigarette in his mouth. "I almost vomited after eating the steamed scallops with vermicelli and garlic sauce. This is the first time I've seen roasted scallops with vermicelli and garlic sauce."
Xiang Yang glanced at Fang Youqun. Steamed scallops with vermicelli and garlic sauce is a very classic dish in the southeast coast of my country. It is a Cantonese-style steamed seafood dish. It would be strange if Fang Youqun had never eaten it.
"The main cooking method for steamed noodles with garlic vermicelli is steaming. The process is very complicated and the whole process takes more than an hour, which is very time-consuming. Roasting scallops is much simpler. It can be served on the table in about five minutes after being put on the fire. You can try my cooking skills later. I guarantee that it is no worse than the steamed noodles with garlic vermicelli you have eaten." Chen Qingsheng looked up and said.
Xiang Yang smiled and said, "Master Chen, what you said is wrong. Steaming and baking are two completely different things. One focuses on nutrition, and the other focuses on taste. How can these two methods be simply compared with one taste?"
Although steamed scallops with garlic vermicelli is a classic Cantonese dish, its taste is not outstanding. What is truly outstanding is that it is very nutritious. It is high in protein and low in fat, and is an excellent source of calcium and iron supplements. The vermicelli is generally made of mung bean vermicelli, which has the effect of clearing heat and detoxifying, and is especially suitable for summer.
Roasted scallops with garlic vermicelli is a new way of eating developed inland. Scallops are generally frozen scallops, which have lost a lot of nutrients. The vermicelli is also made of silver thread vermicelli with the best taste.
Of course, grilled scallops are not as nutritious as steamed scallops.
In fact, scallops themselves are very nutritious.
Scallops are also known as dried scallops, abalone, river abalone, vest scallops, honey diced, and horn scallops.
After being made into dried scallops, it becomes one of my country's famous eight delicacies from the sea and is a very precious aquatic food.
The ancients said: "Three days after eating, chicken and shrimp still feel bland." It can be seen that scallops are extraordinary in their deliciousness.
Scallops are rich in protein, carbohydrates, riboflavin, calcium, phosphorus, iron and other nutrients. The protein content is as high as 61.8%, which is three times that of chicken, beef and fresh shrimp.
In addition, the mineral content of scallops is far higher than that of shark fins and bird's nests.
Dried scallops are rich in monosodium glutamate and taste very fresh. Compared with fresh scallops, they have much less fishy smell.
In addition, scallops have the functions of nourishing yin and kidney, harmonizing the stomach and regulating the middle, and can treat dizziness, dry throat and thirst, tuberculosis and coughing up blood, weak spleen and stomach, etc. Regular consumption can help lower blood pressure, lower cholesterol, and nourish the body.
According to records, scallops have the effects of anti-cancer, softening blood vessels, and preventing arteriosclerosis. Of course, this effect has not been generally recognized by scientists and medical experts.
Generally speaking, steamed scallops have a strong fishy smell, and outsiders are generally not used to eating them.
Roasted scallops are delicious and very suitable for people with weak spleen and stomach, lack of qi, malnutrition, long-term illness, physical weakness, deficiency of the five internal organs, and spleen and kidney yang deficiency.
"Do you want to add some honey or chili powder?" Chen Qingsheng asked Xiang Yang.
"Haven't you always been against adding too many seasonings when cooking seafood? You said it would destroy the original flavor of the seafood. Why did you change your mind this time?" Fang Youqun asked puzzledly.
Chen Qingsheng glanced at Fang Youqun and snorted, "If I just grilled the scallops, do you think I would add any seasoning?"
Fang Youqun looked at the grill in confusion, "Isn't this just grilled scallops?"
"But a small amount of rice noodles are put on the scallops. Our scallops are fresh and have a strong fishy smell. When eating the scallops, the fishy smell is covered by the freshness of the scallops, so it doesn't matter. But there is no freshness in the cross-bridge rice noodles. If you don't put some seasonings, these vermicelli will have a strong fishy smell and will be difficult to swallow." Xiang Yang answered with a smile.
"Oh, so that's how it is." Fang Youqun said with sudden enlightenment.
Xiang Yang thought about it carefully and said, "Master Chen, please add some honey to these ones. I will try to see what the honey tastes like. Forget the rest. When we eat, let everyone apply chili sauce or honey according to their own taste."