As mentioned before, when Lin Xiaoxiao prepared these dishes, she put the nutritional value of the dishes into her consideration. Therefore, she made seafood loofah this time, but she still had to put the hoof tendons in it, which is also due to the rich nutritional value of some of the hoof tendons.

The first benefit of hoof tendons is that they can activate the muscles and bones. Fresh hoof tendons have a good healing effect on thin people, and can help the growth and re-repair of human muscles and bones, which is of great benefit to both Li Lixia and Li Baobao.

Secondly, it is able to beautify and nourish the skin. Beef tendons are rich in collagen, which can delay aging well. It is very low in fat and does not contain any cholesterol, which can be used to heal the human body well without any side effects. For women, the benefits of cowhoof tendons are so many that it is really hard to refuse its charm.

Such an ingredient suitable for all ages has really many benefits for both Li Baobao and Li Lixia, so Lin Xiaoxiao will definitely ignore this ingredient no matter what.

All things considered, adding beef tendons to seafood loofah has its unique role in seasoning and improving the nutritional value of seafood loofah.

Compared with the complicated steps of dealing with Jiwei shrimp before, it can be said that it is very simple to deal with beef hoof tendons. Lin Xiaoxiao first washed the fresh cow's hoof tendons under the faucet, and then cut all the cow's hoof tendons into cubes of similar size in turn.

The beef hoof tendons are very tough, so it is not easy to cut, but since this ingredient is used, no matter how difficult it is, Lin Xiaoxiao also has to deal with it. She held a kitchen knife in one hand, and with the other she tightly fastened the cow tendons to the board. This process is not as simple as imagined.

Lin Xiaoxiao used a sharp kitchen knife to sharpen slowly, and only then did he succeed in cutting the tendons of the cow's hoof. Dealing with cow tendons is not just about cutting them. Lin Xiaoxiao also had to cut each piece of tendon exactly the same size, and in order to accomplish this, Lin Xiaoxiao's attention must be highly concentrated.

Although she had already cooked a few dishes before, Lin Xiaoxiao's attention was still focused on her men and knives. It's not that she's not tired, but she just can't let up.

If she relaxes, it is likely to affect her normal performance, and then it will be a series of mistakes. In this case, Lin Xiaoxiao definitely didn't want it to happen to her. Therefore, no matter how tired and how much you want to rest, what Lin Xiaoxiao can do now is to persevere.

Stick to it and do your best to make dishes that Li Lixia and Li Baobao like. Under her cautious and rigorous operation, all the tendons were quickly disposed of by her. After processing, the cow's hoof tendons were put back into the bowl by Lin Xiaoxiao.

She took out the rice wine and poured a few drops into the cow's hoof tendons. Because it is beef, the taste of beef tendons is generally very strong, and you must know that the name of the dish that Lin Xiaoxiao is going to make now is seafood loofah.

The cow tendon is not the protagonist, and it does not determine the general direction of the taste, so Lin Xiaoxiao's original intention is to weaken the taste of the cow tendon, and not to let the cow tendon dominate. To achieve this, Lin Xiaoxiao added rice wine to the beef hoof tendons that he put into a bowl.

The rice wine is strong and mellow, which can well weaken the original smell of the cow's hoof tendons, and the taste of the cow's hoof tendons is also thicker and heavier. She chose rice wine, which can really be said to be a double thing.

The beef tendons are soaked in rice wine, and another ingredient is processed in this way. Now, Lin Xiaoxiao can continue the process of her cooking again. This time, Lin Xiaoxiao has to continue to deal with loofahs.

The loofah can be said to be the highlight of this seafood loofah. Because it is the main event, Lin Xiaoxiao has really put a lot of effort into making this seafood loofah. How to see her hard work naturally depends on her handling process.

Even if it was just a simple handling of the loofah, Lin Xiaoxiao did not relax. She first washed the selected loofahs, and then carefully peeled them one by one with tools. Although it was at this point, Lin Xiaoxiao did not cut the loofah directly into hob pieces.

In fact, there are still a lot of skills in dealing with loofahs. There will always be some gaps between home-cooked food and dishes made by professional chefs, and the reason for this is that the answer lies here. In general, home-cooked food always does not pay attention to skills, and does not strive for perfection in some small details, so the taste of home-cooked food is also very ordinary.

Home-cooked food seems to be linked to the word "simple", and generally speaking, as long as it is home-cooked, it can be simply copied.

It's home-cooked, but if you want to talk about professional dishes, it's completely different from home-cooked food. The reason why the dishes cooked in the restaurant can be separated from the home-cooked dishes is that although they are all dishes made with the wonderful effect of firepower, and the ingredients and ingredients used are almost the same, there are more skills to be paid attention to in professional dishes.

Professional dishes are refined and do not slack off in any small step, so that the taste of home-cooked food is undesirable.

is also dealing with loofahs, some people may directly cut the loofah into hob pieces after washing the loofah and leave it for a while, but Lin Xiaoxiao did not do this. The reason is very simple, if you first cut the loofah at the beginning, in the next production process of Lin Xiaoxiao, over time, the loofah pieces are likely to have color and oxidize.

In order to solve this problem, Lin Xiaoxiao first chose to put the loofah in salt water and soak it for a while. In fact, the soaking time does not need to be too long, but for the whole production process, this work can be said to be very effective, because through this, it can already play a good role in antioxidation.

Lin Xiaoxiao put the loofah into a large bowl filled with salt water and soaked the loofah in salt water to prevent the oxidation of the loofah. In the spare time of soaking the loofah, Lin Xiaoxiao didn't really stop to rest. To be precise, how could she possibly have time to rest before a dish was finished?

She continued to handle the white jade mushroom. If the processing of several ingredients in the past is either difficult or skillful, then Lin Xiaoxiao's treatment of white jade mushrooms can be said to be very simple.

It only needs to be washed in clean water and then soaked slightly, and the treatment can be said to be nearing the end.