A beautiful shell is like a colorful moon, and the two pieces are warm and soft!

These two sentences are the most appropriate description of the ingredients that Ye Fei took out in the end.

The outside of this thing is a light green shell, which looks very beautiful.

On this light green shell, there are several small round holes.

This kind of thing can be said to be known to many foodies in the live broadcast room, even if they haven't eaten it, but after seeing this shape, they can call its name - abalone!

"Abalone! I'll rub it, what kind of porridge is Ye Shen going to make? This ingredient is too fried, right?"

"A pair of little abalone, Lao Tzu likes this thing. ”

"Nima, you like everything, just now you saw crabs and you said you like them, and now you like abalone, is there nothing in the world that you don't like?"

"I don't like you. ”

"You ........."

"Abalone, lie in the groove, seafood Bazhen, this ....... Ye Shen's porridge is going to heaven, just now if I'm not mistaken, Ye Shen also took out the scallops, this pot of porridge is put into the two kinds of seafood Bazhen, don't talk about drinking, just smell it and estimate that it can be beautiful to the sky." ”

"Ahh ”

"I'll wipe it, it's yours, you're crawling inside the computer and Ye Shen is going to go, it's the same as the truth. ”

……

Some things are inherently extraordinary, and they are also seafood, but abalone is also the best in seafood, and of course, the price of this kind of thing is not cheap.

Ye Fei held two abalone in his hand and said with a smile: "Is it good-looking?"

Everyone: "........"

"I wiped it, and suddenly found that Ye Shen was so dirty. ”

"Hahaha, is it good-looking? Ye Shen, do you say it's good-looking? ”

"I squirted, Ye Shen's question is too powerful, I think it looks good. ”

"Damn, a bunch of filthy people, you misunderstood what Ye Shen meant, Ye Shen is asking you if the shells of these two abalone are good-looking?"

"Uh, uh, you're smart, you're smart, Ye Shen obviously means something else, and you still understand it. ”

"........Damn, there are a lot of underage children in the live broadcast room, I said it's really good for you guys to do this?"

Ye Fei's question directly caused the audience in the live broadcast room to have another war.

Holding the abalone in his hand, Ye Fei said: " Abalone, some people also call him bright-eyed fish, why is there this name, it is very simple, this is related to the nutritional value of abalone and the effect on the human body, we all know that abalone is an extremely delicious seafood product with high nutritional value, high protein, low fat, and a very important point is that this thing is very rich in amino acids, in addition to the collagen it contains almost half of the body, this is very scary, this kind of thing can be said to be full of treasure, people only know that abalone meat is delicious, high nutritional value, but ignore that abalone shell is also a very valuable thing, this thing with other medicinal materials, can prevent and treat a lot of ophthalmic diseases, all abalone shells are also called stone cassia, also called pearl mother, nine-hole snail, Senecio, etc., it can be said that the medicinal value is very high, and abalone meat is even more amazing, can clear heat and nourish yin, nourish the liver and kidneys, nourish blood and warm the stomach and other effects, and we do today to nourish the stomach and detoxify seafood porridge, which is a very important auxiliary material. ”

After introducing these, Ye Fei also put the abalone in a small bowl, and then began to clean up the ingredients.

The first thing to deal with is prawns, how to deal with prawns, Ye Fei can be said to be a veteran, he has already done it when he made potato and shrimp balls before, and when he was making baked lobster with matsutake mushroom cheese, he also handled lobster, so he has experience.

Quickly remove the prawns from the top, remove the shrimp line, 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 thing Ye Fei also cleaned up for the first time, and according to the experience provided by the system in his mind, he saw Ye Fei pick up an abalone, and the first thing was to clean it.

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 is necessary to wash it.

Ye Fei first rubbed the abalone with salt for a while, and then took a small brush, just like when he cleaned the lobster, took the abalone under the faucet and washed it under the running water.

After washing the shell, break open the shell and rinse the inside as well.

The next step is to separate the meat and shell of the abalone.

The place where the abalone meat and shell are connected is called the shell, and in order to separate the abalone meat from the shell, the shell column 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 knife with an arc, and saw that he was holding an abalone in his left hand, and then the sharp blade slashed lightly at the position of the shell pillar, and the blade went in, and then cut it forward, and when the knife body entered halfway, he saw Ye Fei's right hand pry up, and the tender abalone meat was pried off.

When doing this step, you must pay attention to one point, you can't break the stomach and intestines of the abalone, otherwise the abalone will eat messy things and explode, which will affect the deliciousness of the abalone.

Ye Fei also carefully cleaned up the meat of the abalone, and then replaced it with a sharp and narrow knife, and gently went down to remove the abalone's stomach and other internal organs.

To do this, the abalone is not cleaned up quickly, because there is also an esophagus in the abalone's stomach, which eats seaweed and other foods all year round, and the smell inside is also very large, if it is not removed, it will also have an impact on the taste of abalone.

Ye Fei used the sharp knife in his hand to make a slight cut on the abalone's mouth, then found the head of the esophagus, gently pulled it out, pulled out the esophagus, and threw it away directly.

At this point, the abalone will be cleaned up.

Immediately afterwards, Ye Fei also processed the other abalone and took it to the faucet to rinse.

After rinsing the abalone, Ye Fei put it together with the prawns, and directly handled the pike crab.

This kind of thing is a pike crab, Ye Fei used to get it when he was a chef apprentice in Tianhe Shanggong, so he can be regarded as more neat to clean it up now.

The first is to clean the pike crab, this cleaning method is similar to cleaning lobster and abalone, mainly using a brush to focus on scrubbing the place where the pike crab is easy to hide dirt and dirt.

Barracuda crabs are delicious, but there are a few areas that must be cleaned up: gills, intestines, stomach and heart.

The gills are the organs used by the pike crab to breathe, and because they breathe in seawater, the gills play a role in filtering, blocking a lot of impurities and harmful substances out of the gills, so this place is very unclean and must be removed.

The gills of the pike crab are on both sides of the abdomen, and there are two soft things like eyebrows, also called crab eyebrows.

The easiest and most direct way to remove the gills is to open the shell and dig out the gills directly.

Then there are crab intestines and crab stomachs, both of which are places where the food eaten by crabs passes through and is stored, the first taste is not fresh, and the second impurities are more, so they should also be removed.

The crab intestine is a line, which is easy to find, just rip it off.

The crab stomach is in the middle of the crab roe, the color is gray and black, and there are also dark black, showing an irregular triangle, which should be carefully removed to prevent the crab stomach from rupturing and the contents from flowing out.

Finally, there is the crab heart, that is, the heart of the crab, the reason why this thing can't be eaten is because its coldness is much greater than the coldness of the whole crab, especially for women, the physique itself is cold, if you eat the crab heart again, it will cause symptoms such as cold hands and feet, so if this thing is really not needed, it is best to get rid of it.

Clean it all up, and the rest is edible.

I saw that after Ye Fei processed this pike crab, he directly took the back knife, two knives horizontally and vertically, divided the pike crab into four pieces, and then put it together with shrimp and abalone, and then Ye Fei added an appropriate amount of refined salt, and finally poured in an appropriate amount of rice wine, and pickled it directly.

In the process of waiting, Ye Fei began to process the dried scallops.

This thing is also an extremely delicious ingredient, and it is also one of the eight treasures of seafood, but it is just sun-dried.

So Ye Fei first soaked the scallops with water, then chopped them with a knife and put them on a small plate.

The clams are washed directly and boiled in boiling water, and when the water boils, after the clams are cooked, they are taken out to cool a little, and the meat and shell are separated with a knife and put together with the dried scallops.

Finally, ginger slices, green onions are minced and put together, wolfberries and red dates are washed and put together.

After these things were done, they were all pushed aside, and Ye Fei began to deal with the rice and glutinous rice.

Porridge, whether it is rice or glutinous rice, you can't use too much, if there is too much, the porridge either can't be boiled, and even if it is boiled, it is too viscous, so it must be in moderation.

Ye Fei had a proportion in his heart, put a certain amount of rice in a bowl, and then took one-third of the glutinous rice and rice ginseng together, washed it evenly, and then added water to soak.

This time is usually half an hour, and it takes at least twenty minutes.

This is so that the rice can fully absorb the water, so that the porridge will be pure white and sticky.

Ye Fei soaked for twenty minutes, and then took a pot, which was a brown-red casserole.

In fact, there are many kinds of pots that can be used to make porridge, but if you want to make a pot of excellent porridge, the most ideal pot is a casserole.

Because the casserole has good air permeability, good heat absorption, and at the same time, it has the strongest heat retention.

Ye Fei used a casserole.

Place the soaked rice in a casserole and add plenty of water.

To make porridge, the water must be added at one time, and water cannot be added again in the middle, especially cold water, which will seriously affect the quality of the porridge.

After these were done, Ye Fei put the casserole on the stove, and in order to save time, he directly turned on the high fire and burned it for a while, then turned the fire down and boiled slowly.

The things Ye Fei uses are all black technology provided by the system, although this thing is a slow time job, but if Ye Fei wants to make it fast, it can be fast.

After boiling for about ten minutes, Ye Fei took out the pike crab, rinsed it with water, and put it directly in the pot, followed by dried scallops, wolfberries, red dates and ginger slices.

It took another five or six minutes before Ye Fei put the shrimp and abalone in.

It boiled again for seven or eight minutes before putting the clams and chopped parsley in, then covered the pot and began to simmer.

Five minutes later, Ye Fei opened the lid of the pot and did not turn off the heat, but put the chopped green onions in the pot and stirred it before turning off the heat.

Just when the fire on the stove was turned off, Ye Fei saw a milky white air mass fly out of the casserole, and on this air mass, there were patterns of pike crabs, prawns, clams and abalone........