"The first step is to boil the sea cucumber with soup!" Yan Mozhu held his mobile phone in his hand, his eyes on the screen and repeated the content displayed on the screen while looking.

At this time, Li Gengxin stood in front of the stove, nodded slightly at Yan Mozhu, then turned around and scooped out a piece of water in the soup bucket on the stove, scooped the milky white soup, and slowly went down to the pot.

At this time, I saw a faint layer of grease floating in the soup.

Although he didn't know whether the grease was pork bone skin or chicken bones boiled in the gelatinous substance, Li Gengxin still decisively skimmed off this layer of gelatinous matter with a hand spoon.

After slowly boiling the thick soup to a boil, Li Gengxin picked up the water and sea cucumber that Zhao Dahai had prepared for him and took a few looks.

Naturally, it is impossible to use artificially cultivated sea cucumbers. After all, wild sea cucumbers are a great thing to grow in the deep sea. Not only is there no pollution in the traditional sense, but also because of the unique natural environmental impact, such as the tides, it is destined that sea cucumbers can only feed on seaweed and seabed microorganisms. Naturally grown, the growth cycle makes it extremely rich in nutrients. Moreover, the current reasonable season fishing also makes the meat of wild sea cucumbers fat and has excellent taste toughness.

The flesh spines on the surface of wild sea cucumbers are short, thick and round, and they are by no means comparable to the slender tentacles of artificially farmed.

Zhao Dahai once asked Li Gengxin, "Replace the farmed sea cucumbers purchased by Guo Kejun with wild sea cucumbers, this cost can be increased a lot, the price is not increased, and it is better to say that it will not make money when the time comes, and the loss will really outweigh the loss." ”

Li Gengxin just smiled and said, "People who can eat sea cucumbers." Still afraid of expensive? Our slogan is definitely the best! Sold to the most expensive! ”

Playing with the stubby and swarthy sea cucumber in his hand, Li Gengxin smiled and looked at the sea cucumber with some distress in his heart. But this is only the first trial. Zhao Dahai got so many sea cucumbers for himself, it's really a bit of a burnt bun!

Come to think of it. Li Gengxin casually took a few sea cucumbers from the plate and put them in the soup to boil, while more sea cucumbers were put aside.

Yan Mozhu naturally saw Li Gengxin's movements, smiled slightly and didn't say anything. Then he looked down at the screen of his mobile phone and continued: "I will use green onions to stir-fry the sea cucumber in a while." ”

In order to show that he had heard the command clearly, Li Gengxin raised his hand slightly.

Seeing that the sea cucumbers in the pot seemed to be greedily absorbing the nutrients in the soup at the moment, Li Gengxin watched the changes in these meat babies with a calm gaze.

The jet-black sea cucumbers are moistened by the snow-white soup, and each piece becomes more crystal clear. In fact, Li Gengxin understands that the rise of sea cucumbers is particular. When the hair rises, it should not be too suitable, and it should be slightly owed. Only in this way, when making it, the soup flavor goes inside.

And if the rise is too appropriate. Or when the saturation is exceeded, the soup flavor of the sea cucumber can not be moisturized during the production process. Moreover, the sea cucumber is oversaturated, which will overflow its internal moisture. The end result must be that the taste is only attached to the surface of the sea cucumber, and does not penetrate the inside of the sea god.

Details determine success or failure, and many small production details also determine all aspects of a dish's flavor, flavor and shape.

Seeing that everything is ready, the state of the sea cucumber has also entered a very good state. Li Gengxin then fished the sea cucumber out of the soup and put it aside.

At this time, starting from the new pot, Li Gengxin controlled the size of the flame, and slowly scorched the bottom of the pot to ensure that the heat would not be conducted too quickly. Li Gengxin put the green onion white section that had been prepared a long time ago into the pot and rolled it a few times. Then a small amount of oil was poured in.

The length of the middle finger is gradually changing. Li Gengxin only made the white part of the green onion golden brown, and then put the sea cucumber that had been boiled in the soup into the pot.

The flames were raised violently, and the whining phoenix chirp was wrapped in a whirlwind of orange flames that spiraled into the air and hit the bottom of the pot.

The wok trembled slightly, and Li Gengxin quickly stir-fried the wok a few times. Then pull the wok to the stovetop. Picked out the white part of the green onion with chopsticks and put it on the porcelain plate at hand, then looked at Yan Mozhu, who was holding the mobile phone and looking at him intently, and asked, "Then what?" ”

"Huh? Yes...... And then, and then...... I'll take a look! Yan Mozhu seemed to be deeply attracted by Li Gengxin's movements just now, as if he was soul-studded. At this time, he was called by Li Gengxin and came back to his senses.

"Ang...... Then cook the wine and brandy in the pot. Then it's time to adjust the material and ......" Yan Mozhu spoke. Li Gengxin's face darkened, and he muttered something softly. Quickly pushed the wok back onto the stove that was spraying the fire snake.

Cooking Huadiao wine is not only to enhance the taste, but also to remove the faint smell of the sea cucumber. And this action must also be done at high temperatures!

Li Gengxin, who shook his head secretly, shouted helplessly in his heart: "Is it necessary to pretend to be so forced? Is it necessary? Is it necessary? Show me your phone's records, you're going to die! ”

But spit is spit out. Li Gengxin still passively fulfilled Yan Mozhu's heart that wanted to pretend to be forced.

Call......

A smell of wine rose to his nose, and after Li Gengxin glanced at the mist of wine rising from the dazzle carving wine, he pursed his lips and was still quite satisfied with the changes in the pot. I didn't let the delay just now affect the cooking of the dishes.

Immediately, Li Gengxin followed Yan Mozhu's prompt just now, and advanced to sprinkle the gilded liquid in the cup into the pot.

The unique taste of brandy is mixed with rice wine at this time, as if there is a sudden intimate collision between spring March and autumn October. The two senses are mixed together, with a sense of spring and a bountiful harvest of late autumn fruits. Unable to tolerate Li Gengxin's excessive intoxication, Li Gengxin hurriedly picked up Nestle Maggi fresh soy sauce and spilled it into the pot a little, and then put a little sugar and bamboo salt in turn.

In the end, Li Gengxin looked at some of the slightly lighter soup. I picked up the old soy sauce bottle again and poured two drops into my hand.

There were only two drops of dark soy sauce, and the soup in the pot suddenly added a few portions of brown and red. The color and fragrance are instantly improved. After nodding in satisfaction, Li Gengxin selected more than a dozen canned ripe chestnuts that had been prepared early and put them in the pot.

The golden examples are like small ingots, and they look so cute and cute.

After a little boiling, the surface of the filled chestnuts changes. You don't need to taste Li Gengxin to know that this chestnut must have become mellow, soft and delicious!

In the end, Li Gengxin turned the fire to the minimum. scooped out two spoonfuls of the bag of chestnut flour that Guo Kejun got from Haitao and put it in the hand spoon, and then Li Gengxin took a little cold water and washed the chestnut powder in the hand spoon into a sticky paste and poured it into the pot.

In an instant, the soup thickens...... (To be continued.) )