Shellfish seafood is often loved by consumers because they are not only delicious but also eye-catching.

When you see the variety of shellfish on the menu, it is always a headache to know which one to order.

As shells, they are biologically classified as mollusks. This is very much in line with the way of thinking of food lovers, because the only use for foodies is what the shell is, how hard it is, and what it looks like is to distinguish what kind of shell it is, and mark it in the seafood pool as a symbol of whether it is delicious or not. At this time, it is similar to the skin of melon seeds, especially when weighing.

However, there are always some shellfish varieties that "do not distinguish between grains", which will bring trouble, or they are completely confused when they see the scallops, razor clams, and scallop tips on the menu.

The most common shellfish seafood are sea rainbows, abalone, cockles, scallops, clams, sun and moon, scallops and so on.

With a sneer from the village chief, people from all walks of life have used their skills to watch the house, among which Li Shoumu of the Li family took the lead and directly took out the ingredients that had been stocked up for a long time.

Xie Xiongfei's eyes were sharp, as the first chef of Chaoshan, he naturally recognized the ingredients used by Li Shoumu, and said with a smile: "Haha, it turned out to be abalone, looking at this color, it must be excellent Dalian abalone." ”

Dalian abalone is a special product of Dalian, China, is a high-quality variety in the abalone family, known as the crown of seafood, its meat is delicate, fresh but not greasy; Rich in nutrients. Abalone, in modern Chinese, has a variety of meanings. The most commonly used refers to a primitive marine shellfish that belongs to the group of monovalve molluscs. With only half of its shell, the shell is thick, flat and wide, and abalone is a traditional Chinese precious ingredient, ranking first among the four major sea dishes. Until now, abalone has often been on the list of many state banquets and large-scale banquets held in the Great Hall of the People and has become one of the classic state banquet dishes in China. It is known as the "ears of the ocean". And the ancient "salted fish" are two different things.

To distinguish "good and bad" abalone, first of all, it is to distinguish high-quality abalone, which is beige or light brown in color and luster. The texture is fresh and shiny; Seen from the outside. Abalone is oval in shape, with a complete body, an even head, and sufficient dryness. There is a thin layer of salt powder on the surface.

Li Shoumu raised and fell. The abalone was processed extremely quickly. The knife flies like a flower, and the abalone is sliced into a thin slice, like a cicada's wings. Li Shoumu gently stroked the thin skin of the abalone with the back of a knife and placed it in the sun. Faintly visible as the crimson color of the girl's cheeks, this is the best abalone.

Xie Xiongfei laughed and said: "Haha, good knife work, if those halfway monks in Tongxing can also have such a level, within three years, I will be able to bring the title of Tongxing's Shantou No. 1 Restaurant." ”

Being praised like this, Li Shoumu's face showed a little smugness, and he said: "This abalone is what I have soaked for seventy-two hours, the meat is tight and smooth, and it is the essence of shellfish. ”

Add scallops, old hens, pork chops, lard and sugar, ginger and green onions and other ingredients to the clay pot, and fry the thin slices of abalone in oil.

Tan Tao has always regarded Xie Xiongfei as his idol, and when he heard him exaggerate others, he suddenly felt that it was not a taste, and he also showed his hole cards, silver and shiny, beating with a light that was more violent than the sun, and it turned out to be a deep-sea hairtail fish up to two meters long!

Hairtail, also known as swordfish, is ferocious, mainly feeding on hairy shrimp and squid, and its flesh is firm and tender, pure white like snowflakes, and it is simply smeared with sea salt and fried in oil, which is an irresistible delicacy. Dishes made with deep-sea hairtail fish up to two meters long are sure to have a great impact on the taste buds.

Sure enough, Tan Taoluo's hairtail fish made the already extremely hot Shenqian cuisine even more sensational, and even Xie Xiongfei was convinced: "Such a superb hairtail fish, even if it is the Emgrand Restaurant, I am afraid that it will not be able to take it out, right?" In this Qinglin Village, there are such ingredients, it is really worth the trip, I have already begun to look forward to it! ”

Tan Taoluo temporarily suppressed the joy in his heart, Li Shoumu was exaggerated by Xie Xiongfei for knife work, so Tan Taoluo must also get Xie Xiongfei's affirmation above the knife work.

Tan Taoluo raised a nail cone high, the sharp blade reached the sky, a cone fell, and it crossed the eyes of the hairtail fish, hit the nail on the cutting board, and then waved his right hand to straighten the fish. The delicate knife delicately cuts the hairtail in half, and when it is opened, the pure white flesh of the hairtail shimmers beautifully.

If you take a closer look, even the fish bones have been accurately divided into two parts, and the left and right sides of the fish body are not far off!

Xie Xiongfei was overjoyed and laughed: "I didn't expect to see such a wonderful knife work today, even if it is me, I'm afraid I won't be able to do it without three or five days of exploration!" ”

Tan Taoluo raised his eyebrows proudly, although Yao Xu was a graduate of St. Yidelu's Culinary Academy, this was not a fake. But Tan Taoluo also has his own proud identity, he is a student of the Evernight Cooking Academy, and in this culinary academy that is at least the same as the St. Edro Cuisine Academy, Tan Taoluo's seafood cooking skills are also second to none.

Tan Taoluo smiled and said: "Yao Xu, how about it, you don't want to learn such knife work in your life." ”

Yao Xu glanced at Tan Taoluo coldly, felt a little ridiculous, and said, "Don't forget, we are going to make shellfish dishes, is your hairtail used to perform juggling?" If so, then you're a good clown. ”

Tan Taoluo clenched his fists tightly, Yao Xu's ridicule made him hateful, but now it was the scene of the showdown in front of the gods, and if there was a fight, it would not be good for the two families. Yao Xu's life is cheap Tan Taoluo does not deny this, but it does not mean that he also has to accompany his own event, and immediately said: "Hmph, I am measured myself, don't worry about you, just watch carefully, how you lost to me." ”

Yao Xu sneered: "It's really ridiculous, with your Tan family's broken belt and the sweet and sour sauce that has not changed for a hundred years, can it be compared to this precious jade in my hand?" ”

Yao Xu put the so-called treasure jade on the cutting board, and its weight weighed down the cooking table and made some unbearable crunching sounds.

Xie Xiongfei gasped and said in surprise: "It's amazing, it's the first time I've seen such a big ivory mussel." ”

Geoduck is a commercial name, and its species is called Pacific mud clam, which is a high-grade seafood that is admired and eaten by Chinese and Japanese people in the Far East. Because of its large and fleshy siphons, it is known as "geoduck". The locals of origin do not eat geoducks, so geoducks grow well, but since Asian immigrants began to prey on geoducks in North America, geoducks began to enter the stage of captivity. Geoduck grows faster in the first 4 years, the 1st instar shell is 5~6 cm long and weighs 36~40 grams; The 2nd instar shell is 8~10 cm long and weighs 200~250 grams; The 3rd instar shell is 10~12 cm long and weighs 400~500 grams; The 4th instar shell is 12~15 cm long and weighs 500~800 grams. As the shell grows slower, it grows slowly, but the soft-bodied growth continues, and the lifespan can reach more than 100 years.

However, the ivory mussel that Yao Xu took out is afraid that it has reached 1,500 grams, and the shell age is at least more than ten years!

Yao Xu laughed and said: "This is a twelve-year-old ivory mussel, weighing 1,432 grams, Tan Taoluo, your hairtail fish, let's put it away for me." ”

Tan Taoluo gritted his teeth, although his two-meter deep-sea hairtail fish is expensive, but compared to the nearly three catties of ivory mussels, it is really too far behind.

Suddenly, there was a hearty female voice laughing: "Haha, do you think you are fighting treasures, there are so many bells and whistles, in the end it is just ingredients and façade skills, in my opinion, the Tao is not as good as Li Shoumu, at least, other people's cuisine, can already make people smell the aroma, but you are still boasting here." ”

The person who made the sarcasm was Lin Xiaodan of the Lin family, as one of the only two women in this godfront cooking duel, her tall figure and dark skin all exuded a healthy beauty.

Yao Xu disagreed, and sneered: "What about you? Didn't you do it too? ”

Lin Xiaodan shrugged his shoulders and said, "Don't worry, the most critical step between shellfish dishes is spitting sand, and I won't serve dirty dishes to guests." ”

The moment Lin Xiaodan turned around, the last bubble spit out from the basin, which meant that her shellfish ingredients had finished putting sand, and it also meant the beginning of the cooking. Lin Xiaodan chose scallops.

Scallops, like mussels and pearl oysters, are also attached to shallow rocky or sandy seabed with filaments, and generally the right shell is on the bottom and the left shell is flat on the bottom of the sea. Usually do not do much activity, but when the environment is not suitable, you can take the initiative to shed the filaments of your feet and do a smaller range of swimming. In particular, young scallops open and close quickly with shells and swim quickly, which is special among bivalves. The flesh of the scallop is light and sweet, and the meat is soft and elastic, and it is known as the milk of the sea.

The delicate scallops are rinsed and clean, and before you have even cooked them, you can feel the palpitations of your heart like a handicraft. It's hard to believe how tempting it would be to make such beautiful scallops into a dish.

People from all walks of life have come up with their own housekeeping skills, and for a while, a dazzling array of shellfish ingredients emerged one after another, and the level of Shenqian cuisine far exceeded Sikong Yao's expectations, whether it was Yao Xu or Tan Taoluo, or Lin Xiaodan and others, they were all very tricky existences.

This made Sikong Yao unavoidably worried: "From the frost she ...... Will it work......" (To be continued......