The sous-vide slow-cooked factory lobster cooked by the laboratory chef of the Association of Food Processing Companies was presented to the judges at about the same time as the roasted sea cucumber cooked by Mo Xun.

The sous-vide low-temperature slow-cooked factory lobster, the shrimp meat looks as white as the real shrimp meat, delicate Q bomb, and indeed has the taste of real lobster meat.

As analyzed by Wang Fatzi and Cai Youyou, cooking with low-temperature slow cooking can minimize the loss of moisture and nutrients in the ingredients, retain the original flavor of the ingredients, add spices and condiments, and make the color of the lobster meat look more white and attractive.

At the same time, the use of fat and salt is reduced, and the nutrients in the meat are preserved to the greatest extent, and you can feel the deliciousness of lobster meat when you eat it.

As the saying goes, if you are not afraid of not knowing the goods, you are afraid of comparing the goods.

If it weren't for the scallion roasted sea cucumber cooked by Mo Xun, this so-called factory fake lobster might still be able to get into the eyes of diners.

When the diners tasted the scallion-roasted sea cucumber, their eyes lit up and they immediately tossed aside the sous-vide slow-cooked factory lobster.

The roasted sea cucumber cooked by Mo Xun uses thick and plump sea cucumber.

Sea cucumber has a fresh and sweet taste, soft and smooth toughness, a chewy and fragrant taste, and a mellow onion fragrance.

Sea cucumber is a natural ingredient.

Therefore, the best way to cook is to use this technique of burning green onions to thicken the attack. With thick juice and strong flavor, the strong color is outside, so as to achieve the effect of color, flavor and shape.

The three judges on the judges' bench were eating, and Mo Xun had already hooked the corners of his lips and explained: "What do the three judges think, what does my scallion roasted sea cucumber taste like?" ”

The three judges were eating with their mouths full of oil, and they were naturally full of praise at the moment.

Mo Xun smiled slightly: "Today, we are here to participate in this competition, not only to prove the deliciousness of pure natural food, but also to popularize the nutrition of pure natural food to you." ”

"Sea cucumber is known as a good food therapy, and regular eating is very beneficial to cure diseases and strengthen the body. Sea cucumber contains chondroitin sulfate, which helps the growth and development of the human body, can delay muscle aging, and enhance the body's immunity. The content of the trace element vanadium in sea cucumber ranks first among all kinds of food, which can participate in the transport of iron in the blood and enhance hematopoietic function. ”

"Consumption of sea cucumber has a good effect on aplastic anemia, diabetes, gastric ulcers, etc. Sea cucumber is warm, sweet and salty, and has the functions of nourishing yin and nourishing the kidney, aphrodisiac and benefiting essence, nourishing the heart and moistening dryness, nourishing blood, and curing ulcers. ”

As a seasoning, the main function of green onion is to remove the greasy thick smell of meat, fishy, and the peculiar smell in the dishes, and produce a special fragrance, as well as a strong bactericidal effect. The medical community believes that green onions have the effect of lowering cholesterol and preventing respiratory and intestinal infectious diseases, and regular eating of green onions also has a certain effect on strengthening the brain. Allithin extracted from green onions has a good effect on cardiovascular sclerosis, and can also enhance fibrinolysis and reduce blood lipids. ”

"The benefits of these pure natural ingredients that I just taught you about are all available for reference. As long as you are not deliberately deceived by people with intentions and deliberately refuse to understand pure natural food, you can check the relevant information yourself. ”

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