The laboratory chef of the Association of Food Processing Companies was busy cooking his fake lobster, and explained: "Vacuum packaging cooking reduces the loss of original flavor of the ingredients, locks in moisture during the cooking process and prevents contamination of foreign flavors." This cooking method keeps the ingredients original and more nutritious, while sous-vide cooking prevents the growth of bacteria and allows the ingredients to absorb heat from water or steam more efficiently. ”

Wang Fatzi looked at the enemy chef, shook his head, and said to Cai Youyou in a low voice: "Even if the kind of vacuum-packed cooking that person said has so many benefits, using the method of low-temperature slow cooking can retain the nutritional value and deliciousness of the ingredients themselves to the greatest extent, but so what?" Fake ingredients are fake, no matter how high-tech and fancy cooking techniques are used, it is useless. So, it's better to actually get the ingredients from nature. ”

Cai Youyou nodded in agreement, and smiled at Wang Fatzi: "So, they will lose, we will win." ”

Mo Xun was busy concentratingly.

He prepares to cook a dish of roasted sea cucumber with green onion using the sea cucumber that has been soaked in advance.

The steps to soak sea cucumbers are as follows.

The sea cucumber is burned with a vigorous but not strong fire until the skin is scorched and brittle, scraped off the burnt black layer with a knife, until the dark brown is seen, and then soaked in cold water for two days, after the ginseng body is soft, then boiled, boiled for about five minutes for the first time, open the stomach and take out the intestines and impurities, wash and rinse with water, separate the soft and hard, soak the soft in clean water, continue to boil the hard one, repeat it many times, all boil it until it is soft, and rinse and soak it for four to five hours before it can be used.

On Mo Xun's side, the sea cucumbers brought over were soaked in advance.

Therefore, when he cooks this dish of roasted sea cucumber with green onions, the first thing he does is to burn the scallion oil.

Take the green onion white, wash and cut into sections, slice the garlic and ginger, and wash and cut the selected coriander.

After processing these ingredients, put about a pound of cooked lard into the wok, burn to eighty percent of the heat and put in an appropriate amount of green onions, ginger slices, garlic slices, fry until golden brown, and then put in the coriander section, after frying scorched, the above raw materials are taken out, and the remaining oil is paste scallion oil.

Wash the fresh and tender sea cucumber with water, put the whole into a pot of cold water, boil it over a strong fire, boil it for about five minutes, drain the water, and then cook it with an appropriate amount of chicken soup to soften, and make it flavorful, drain the chicken soup, and set it aside for later use.

Cut the green onions into five-centimeter pieces and chop the appropriate amount of minced green onions. Cut the garlic into pieces about three or four centimeters long.

Put the wok on the hot fire, pour in the cooked lard, burn to eighty percent hot when the green onion section is lowered, fry the wok's end away from the fire when it is golden brown, the green onion section is served in the bowl, add two or three taels of chicken broth, an appropriate amount of Shao wine, ginger juice, soy sauce, white sugar and homemade monosodium glutamate, steam the upper drawer with a strong fire for one to two minutes and take it out, decant the soup, leave the green onion for later use.

Put lard in the pot, add fried green onions, sea cucumbers, salt, clear stock, sugar, cooking wine, soy sauce, sugar, bring to a boil, move to a slight heat and simmer for two to three minutes, bring to a boil, add monosodium glutamate and thicken with starch.

Don't stir the sauce immediately after it is in the pan, wait three or four seconds before stirring it well.

Starch gelatinization will make the dish form a bright sauce and bright appearance.

Cook over medium heat to reduce the juice, pour in the pre-fried scallion oil, and put it on a plate.

Like the otherworldly restaurant: Xueba's private dishes, please collect: () Otherworldly restaurants: Xueba's private dishes are updated the fastest.