The body is as beautiful as the colorful moon, and the two pieces are softened and plump!
These two sentences are the most appropriate description of the ingredients that Ye Fei finally took out.
You can see that the outside of this thing is a light green shell, which looks very beautiful.
There are several small round holes on this light green shell.
It can be said that many foodies in the live broadcast room know this kind of thing. Even if they have never eaten it, they can still call it by its name after seeing its appearance - abalone!
"Abalone! Come on, what kind of porridge is Ye Shen going to make? The ingredients used are too crazy, right?"
"A pair of small abalones. I like these things."
"Nima, you like everything. Just now you saw crabs and you said you liked them. Now you see abalones and you like them again. Is there anything in the world that you don't like?"
"I do not like you."
"you… …"
"Abalone, damn, the eight delicacies of the sea, this... Ye Shen's porridge is going to heaven. If I read it right just now, Ye Shen also took out scallops, and put the eight delicacies of the sea into this pot of porridge. There are two kinds of porridge. Not to mention drinking it, just smelling it will make you look beautiful."
"Ah, little abalone, no one can snatch my little abalone from me. These abalones are mine."
"Hell, it's yours. You should climb into the computer and go with Ye Shen. What you said is true."
…
Some things are inherently extraordinary. They are also seafood, but abalone is also a leader among seafood. Of course, the price of this kind of thing is not cheap.
Ye Fei held two abalones in his hands and said with a smile: "Does it look good?"
Everyone: "..."
"I wiped it, and suddenly I realized that Ye Shen is very dirty."
"Hahaha, does it look good? Ye Shen, do you think it looks good? You're laughing so hard."
"I squirted. Ye Shen asked such a powerful question. I think it looks good."
"Damn, you are a bunch of dirty people. You have misunderstood what Ye Shen meant. Ye Shen asked you if the shells of these two abalones look good?"
"Uh-huh, you're smart, you're smart. Ye Shen obviously means something else, but you still understand it blindly."
"... Damn, there are a lot of underage children in the live broadcast room. Is it really okay for you to do this?"
Ye Fei's question directly caused the audience in the live broadcast room to start a war again.
Holding the abalone in his hand, Ye Fei said: "Abalone, some people also call it brighteye fish. Why does it have this name? It's very simple. It has something to do with the nutritional value of abalone and its effect on the human body. Everyone knows that abalone is An extremely delicious seafood product with extremely high nutritional value. It is high in protein and low in fat. What is also very important is that it is very rich in amino acids. In addition, it contains almost half of the collagen in the body. This But it is very scary. This kind of thing can be said to be full of treasures. People only know that abalone meat is delicious and has high nutritional value, but they ignore that abalone shells are also very precious. This thing can be used for prevention and treatment when combined with other medicinal materials. There are many kinds of eye diseases. All abalone shells are also called cassia, nacre, nine-hole snail, senecio, etc. It can be said that the medicinal value is very high, and abalone meat is even more incredible. It can clear away heat, nourish yin, and tonify the liver. It has functions such as nourishing the kidneys, nourishing the blood and warming the stomach, and the stomach-nourishing and detoxifying seafood porridge we are making today is a very important auxiliary ingredient."
After introducing these, Ye Fei also put the abalone in a small bowl, and then started to pack the ingredients.
The first thing to deal with is the shrimp. Ye Fei can be said to be a veteran in how to deal with shrimp. He has already made potato and shrimp balls before, and he also handled lobster when making matsutake cheese baked lobster, so he has experience.
Quickly remove the heads from the shrimps, rinse them under the tap, and put them in a large bowl.
After processing the shrimp, the next step is to process the abalone.
This was Ye Fei's first time to clean up this thing. According to the experience provided by the system in his mind, Ye Fei picked up an abalone and cleaned it first.
The water quality of the environment in which abalone grows is very demanding, but this does not guarantee that the abalone is clean, so it still needs to be cleaned.
Ye Fei first rubbed salt on the abalone for a while, then took a small brush, just like when he cleaned the lobster, he held the abalone under the faucet and washed it under the running water.
After cleaning the outer shell, open the outer shell and rinse the inside.
The next step is to separate the abalone meat and shell.
The place where abalone meat and shell are connected is called a shell pillar. To separate the abalone meat and shell, this shell pillar must be cut off.
There are many tools that can be used to cut this thing, as long as it is convenient to use.
Ye Fei chose a sharp curved knife. He was holding the abalone in his left hand, and then the sharp blade lightly scratched the position of the shell pillar. The blade went in, and then he cut forward. When the blade was halfway in, Ye Fei's right hand pried upwards, and the tender abalone meat was pried off.
When doing this step, you must be careful not to break the gastrointestinal part of the abalone, otherwise the messy things eaten by the abalone will burst out, which will affect the delicious taste of the abalone.
Ye Fei also carefully cleaned the abalone's meat, then used a sharp and narrow knife to gently remove the abalone's intestines, stomach and other internal organs.
To achieve this step, it is not necessary to clean the abalone, because there is an esophagus in the belly of the abalone. This thing eats food such as seaweed all year round, and the smell inside is also very strong. If it is not removed, it will affect the taste of the abalone. There will also be an impact.
Ye Fei used the sharp knife in his hand to make a slight cut on the mouth of the abalone, then found the head of the esophagus, gently pulled it out, pulled out the esophagus, and threw it away.
Only after achieving this step can the abalone be considered clean.
Then Ye Fei processed the other abalone and washed it under the faucet.
After rinsing the abalone, Ye Fei put it together with the prawns and started directly processing the swimming crabs.
Ye Fei had made things like swimming crabs before when he was a chef apprentice at Tianhe Shang Palace, so he could put them away more efficiently now.
The first step is to clean the swimming crabs. This cleaning method is similar to that used to clean lobsters and abalones. It mainly uses a brush to focus on the places where dirt and evil tend to hide in the swimming crabs.
Swimming crabs are delicious, but there are several places that must be cleaned, namely the gills, intestines, stomach and heart.
The gills are the organs used by swimming crabs to breathe. Since they breathe in sea water, the gills also play a filtering role, keeping many impurities and harmful substances out of the gills. Therefore, this place is very unclean and must be removed.
The swimming crab's gills are on both sides of the abdomen, and there are two soft things like eyebrows, also called crab eyebrows.
The simplest and most direct way to remove crab gills is to open the crab shell and dig out the gills directly.
Then there are the crab intestines and crab stomach. These two things are where the food eaten by the crab passes through and is stored. Firstly, they do not taste fresh, and secondly, there are many impurities, so they must be removed.
Crab intestine is a thread, it is easy to find and just pull it off.
The crab stomach is in the middle of the crab roe. It is gray-black or dark black in color and looks like an irregular triangle. It must be removed carefully to prevent the crab stomach from rupturing and the contents flowing out.
Finally, there is the crab heart, which is the heart of the crab. The reason why this thing cannot be eaten is because its coldness is much greater than that of the whole crab. Especially women, whose constitution itself is cold. If it is colder, Eating crab hearts can cause symptoms such as cold hands and feet, so if you really don’t need this thing, it’s best to get rid of it.
Clean all these things, and the rest is edible.
After Ye Fei had finished handling the swimming crab, he took the back knife and cut it twice horizontally and vertically. He divided the swimming crab into four pieces and put them together with the prawns and abalone. Then Ye Fei added an appropriate amount of refined salt, and finally poured in Add an appropriate amount of rice wine and marinate it directly.
During this waiting process, Ye Fei began to process the scallops.
This thing is also an extremely delicious ingredient. It is also one of the eight delicacies of seafood, but it is just dried.
So Ye Fei first soaked the scallops in water, then chopped them with a knife and placed them on a small plate.
The clams are directly washed and boiled in boiling water. After the water boils and the clams are cooked, take them out to cool slightly, separate the meat and shells with a knife, and put them together with the scallops.
Finally, slice the ginger and mince the green onions and put them together, wash the wolfberries and red dates and put them together.
After these things were done, they were all pushed aside, and Ye Fei began to deal with the rice and glutinous rice.
When making porridge, whether it’s rice or glutinous rice, you don’t need too much. If you use too much, the porridge won’t come out, and even if it does, it will be too sticky, so you have to use the right amount.
Ye Fei had the proportion in mind, so he put a certain amount of rice in a bowl, then took a third of the glutinous rice and rice ginseng and mixed them together. After washing them evenly, he added water to soak them.
This time is usually half an hour, at least twenty minutes.
This is to allow the rice to fully absorb water, so that the porridge will be pure white and sticky.
Ye Fei soaked it for twenty minutes, and then took a pot, which was a brown-red casserole.
In fact, there are many types of pots you can choose to cook porridge, but if you want to cook a pot of top-quality porridge, the most ideal pot is a casserole.
Because the casserole has good air permeability and heat absorption, it also has the strongest heat retention.
Ye Fei used a casserole.
Place the soaked rice in a casserole and add enough water to it.
When making porridge, you must add enough water at once, and do not add water again in the middle, especially cold water, which will seriously affect the quality of the porridge.
After these were done, Ye Fei placed the casserole on the stove. In order to save time, he directly turned on the high heat and burned it for a while, then turned the heat down and simmered slowly.
Everything Ye Fei uses is the black technology provided by the system. Although making porridge is a slow job, it can be done quickly if Ye Fei wants it to be fast.
After cooking for about ten minutes, Ye Fei took out the swimming crab, rinsed it with water, and put it directly in the pot, followed by scallops, wolfberry, red dates and ginger slices.
After another five or six minutes, Ye Fei put the shrimp and abalone in.
After simmering for another seven or eight minutes, add the clams and chopped parsley, then cover the pot and start simmering.
Five minutes later, Ye Fei opened the lid of the pot and did not turn off the heat. Instead, he placed the chopped green onions in the pot, stirred it, and then turned off the heat.
Just when the fire on the stove was turned off, Ye Fei saw a milky white air ball flying out from the casserole. On the air ball, there were patterns of swimming crabs, prawns, clams and abalone...
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(End of chapter)