"Like this one in my hand, it is one of the world's three famous abalone, there is an obvious line mark in the middle of this abalone, which looks a bit like ingots, so it is also called Jinyuan abalone, and the appearance is very beautiful!"

Xia Jie said, picked up another soaked abalone and wiped it.

"Well, I agree with what the anchor said, over the years, I have found that abalone in different regions is indeed very different!"

"What are the three famous abalones? I only know the four famous catches!"

"Ah, I'll go, it's Ji Pin Bao, that's at least 10,000 such a big man!"

"Is it okay to calm down, what's wrong with the protagonist eating tens of thousands of ingredients?"

"That's it, the caviar of the big white sturgeon a few days ago will cost tens of thousands of dollars in one bite!"

"Don't forget, the anchor has eaten a lot of food before!"

"I decided to be a chef and eat all the food in the world!"

"Hehe, upstairs is so naïve, in the end I found that I could only stay in the food stall!"

In response to everyone's questions, Xia Jie followed: "The three famous abalone are net abalone, Jipin abalone and Hema abalone, and their origins are all in Japan. ”

"One of the most famous is the net abalone, which is a large, fat and smooth abalone, oval in shape, dark brown in appearance, oval in appearance, and a clear raised bead at the top. ”

"If you cut it with one cut, you can see that the cross-section is reticulated, hence the name. ”

"Secondly, it's the Jipin abalone in my hand, and I just said the characteristics. ”

"The third is the abalone, also known as the abalone, its shape is more narrow and flat, the color is gray and black, the texture is relatively soft, because it grows in the crevices of the rocks, it needs to be fished with a hook, and the seaweed is hung and dried, leaving round holes at both ends, which has also become a more obvious mark.

"Of course, there are some more famous abalone in the world, such as Australia's 'black-edged abalone' and 'green-edged abalone', New Zealand's 'black gold abalone', South Africa's skirt abalone, our country's Liaodong generation of wrinkled abalone and so on!"

"These abalone are delicious, but when used to make soft-boiled abalone, the best ingredients are the three major abalone in the island country. ”

Xia Jie said honestly.

"Hey, Encyclopedia, I actually know so much, I am a person who understands Bao!"

"I'm so big, I haven't eaten abalone yet, anchor, can you send one to me to taste?" "The soft-hearted abalone is really delicious, I've eaten it in Ah Yi." ”

"Upstairs inadvertently reveals the identity of the trench. ”

"I only like fresh abalone, the pink and tender kind!"

"Uh, I'm going to dry abalone, where is the goods!"

"If you have friends who want to taste abalone, you can add me, fresh abalone, dried abalone, everything is available, good quality and low price!"

"This abalone is very particular, anchor, don't waste good materials!"

"Haha, my Chen Jiufa abalone, no one doesn't say good!"

"That's right, this dried abalone tastes very particular, but not everyone can do it!"

Xia Jie, who had already washed all the abalone, nodded and said, "That's right, the processing of this kind of high-quality abalone cannot be neglected in every link." ”

"Before hairdressing, it's best to put them in the sun for half a day, so that they can better absorb moisture when they are hairdressed. ”

"Then put it in a basin of water, soak it for two days and two nights, wash it like I did, put it in ice water after washing and continue to soak it for a while, and it will be almost the same at night, but remember to change the water a few times in the middle. ”

"Oh, it's that simple?"

"It feels like a fungus, it's just a little longer. ”

"Haha, Chef Jie, you also don't understand, it's not so simple to send abalone!"

But Xia Jie followed up and said: "Of course it's not that simple, in the evening, we will add rice wine and white rice vinegar to continue to soak for more than ten hours, and then pour it into the pot tomorrow and bake for a few hours." ”

"If you are interested, you can continue to pay attention to the follow-up. ”

"I'll go, the process of making this soft-hearted abalone is really troublesome. ”

"No wonder it's so expensive, it takes time. ”

"Anchor, can you make a separate video of you making soft-hearted abalone, and explain the whole process in detail, the chef in our store has not been able to cook this dish well!"

"Anchor, I can bring my own abalone, can you please make it?"

"Okay, okay, you can't be so tired, you should rest or rest, let's go and pick up the giant panda!"

"That's right, I haven't seen Niu Niu today, go take a look!"

"Craftsman, don't starve the giant panda, or it will definitely leave you. ”

In the expectation of everyone in the live broadcast room, Xia Jie took the basin, filled it with some fruits and eggs, and went to see Niu Niu.

After all, more observation and more understanding can better draw this national treasure.

......

The next day,

Although it was a weekend, the guests who had originally made a reservation could not come because of an emergency.

Xia Jie naturally had no opinion, and continued to carry out follow-up processing of these four abalone with peace of mind.

Lifting the lid of the pot, Xia Jie looked at the steaming inside, nodded and said.

"It's been baked for half a day, almost four hours, and it's okay. ”

Then, Xia Jie took out a casserole, put the abalone in it, poured hot water, and sprinkled ginger slices and Huadiao wine.

After boiling for about half an hour, he turned off the fire and continued to seal and soak it, and it was such a seemingly simple process, and he was busy for a whole day.

Fortunately, there are giant pandas and paintings in the middle to enrich it, otherwise the audience in the live broadcast room will definitely disperse a large number.

Although this delicacy is tempting, the intermediate process is too long.

"Look, this abalone is already soft, let's add maltose and syrup, and continue to bake for seven or eight hours, so that the abalone will be completely soft and elastic, and it can be used for cooking. ”

Picking up an abalone, Xia Jie shook it in front of the camera, pinched it lightly and said.

"Just one abalone, Chef Jie seems to have been busy for almost three or four days!"

"Yes, a good car costs gas, and a good dish takes time!"

"Dude, are you missing a word!"

"Ho ho, although I haven't seen the finished product yet, but looking at the preparation process of the anchor, I know that this abalone will definitely be delicious!"

"Brother Jie, I really want to eat the abalone you made, can you invite me?"

At the moment, this abalone has also fully aroused everyone's interest.

Although most people have never eaten soft-boiled abalone, after understanding the whole process, they can brag about a wave of beef 13 on the wine table.

After all this is done, it is not early.

After posting the video, Xia Jie washed and fell asleep.

Nothing was said all night.

The sun rises and shines brightly.

After Xia Jie, who got up early, filled his stomach, he came to the village market to shop.

Although the abalone is ready, to make the soft-hearted abalone, you also need to boil a sticky soup, and the combination of the two is the best delicacy.

"Yo, Xiaojie is here, what do you want to buy?"

"Xiaojie, don't you eat fish, the ones you just caught in the net are all alive!"

"Xiaojie, I'm an authentic duck, don't you want one?"

Xia Jie, who was originally only going to buy an old hen, couldn't help but feel moved when he heard the greeting of the villagers.

Meat naturally has to be vegetarian, anyway, you have to boil the broth, so it's better to make another kung fu dish by the way!