Same as yesterday's thoughts, just a thick soup ginkgo flavored belly is still too thin for Lin Xiaoxiao. From her point of view alone, she felt that this was too much to match the check worth 100,000 yuan that Lu Hongshen gave her.

So Lin Xiaoxiao, after making a thick soup ginkgo biloba-flavored belly, continued to make another dish.

For this dish, Lin Xiaoxiao is still in line with the purpose of making up for it.

Qi and blood deficiency is not a day's work, and it is impossible to replenish qi and blood in a day or two.

If you want to really recuperate Jian Yining's body, then in the past few days, Lin Xiaoxiao's kung fu must be done enough. Now that there is soup, next, Lin Xiaoxiao is ready to continue preparing to make the next nourishing dish.

Lin Xiaoxiao is ready to make red armor oolong.

Chijia oolong is a seafood dish, and its main dishes are sea cucumber, shrimp gelatin and cuttlefish gelatin.

Of course, it's not just these dishes, the reason why Chijia Oolong is called Chijia Oolong is also related to the other side dishes in it. Fatty meat, shiitake mushrooms, insect yellow, broccoli and egg whites are also used as side dishes for this dish.

Among these side dishes, the most special one should be the insect hunt for yellow.

Insect hunting, in fact, is also a category of pike crabs.

The reason why it is so little known is because the origin of the insect search is overseas. Autumn is the season for insects to breed in large numbers, and it is also the time when insects are the fattest to find yellow.

Lin Xiaoxiao's choice is exactly the insect seeking yellow in this season.

Because this dish is a seafood dish, there are many ingredients used in it.

Dark soy sauce, abalone sauce, and the broth used in the ginkgo biloba-flavored belly in the last soup...... After preparing these ingredients, Lin Xiaoxiao continued to start the process of making.

At the beginning, Lin Xiaoxiao naturally had to prepare various ingredients.

After cutting the green onion into similar-sized sections, she continued to cut the ginger and garlic into slices of the same size. After completing this step, Lin Xiaoxiao continued to deal with the fat meat.

She carefully cut a whole piece of fat meat into the shape of small grains of rice, then cleaned the knife surface and began to process the shiitake mushrooms. Compared with the treatment of fatty meat, the processing of shiitake mushrooms can be said to be extremely simple.

All you need to do is wash the mushrooms and cut them all along the intermediary into petals and you're done.

Now that all the ingredients have been prepared, Lin Xiaoxiao continued to add hot oil to the pot. It is very different from Lin Xiaoxiao's previous cooking method, this time, Lin Xiaoxiao added a lot of oil to the pot.

Akake Oolong is different from other dishes, and if you want the finished product to have a strong enough flavor, then this step can be said to be indispensable.

When the hot oil was already hot, Lin Xiaoxiao put the freshly chopped green onion and garlic cloves into it.

The flavor of green onions and garlic cloves was originally relatively strong, but now when they are put into the boiling hot oil, there is a smell of aroma coming straight out of the pot.

They didn't fry in the pan for a few minutes, and by the time the green onions and garlic cloves were already very strong, they were almost golden brown.

Lin Xiaoxiao turned off the heat and fished out the onions and garlic while the heat was just right.

After that, Lin Xiaoxiao poured the hot oil back into the bowl, leaving only a little oil at the bottom of the pot. She turned the heat back on, added the dark soy sauce and the thick white broth, and added the shiitake mushrooms, ginger, rock sugar, and a few other seasonings.

Under the effect of the fire, the stock did not boil in the pot for a long time before it quickly tumbled. The dashi itself is made from several types of bones. The aroma is extraordinarily intense. Now it is boiled at high temperatures, and there are a variety of newly added seasonings, which are even more fragrant.

The soup became less and less tumbling, and under the rich aroma, Lin Xiaoxiao took half a spoonful with a spoon.

She first blew slightly, then took a small sip of the spoon.

Just after this mouthful, Lin Xiaoxiao couldn't help but want to give himself a thumbs up. Under the rich soup, I feel like everything is ironed from my mouth to my stomach.

Putting down the spoon, Lin Xiaoxiao put the sea cucumber that had been soaked before into the pot. The hot pot is still boiling, and now after adding sea cucumbers, there are black sea cucumbers tumbling under the white thick soup, and its nourishing effect can be imagined.

What Lin Xiaoxiao needs to do next is to wait for the sea cucumber to be completely infiltrated by the broth, after all, only in this way can the sea cucumber be soaked in the thick soup.

It takes about an hour to cook like this.

After more than an hour of steaming, the sea cucumber has been stewed until it is soft and has completely absorbed the thick flavor of the broth.

Under the dual effect of fire and time, there is not much stock left in the pot, only a little soup remains.

Lin Xiaoxiao fished out all the sea cucumbers in the pot one by one, and then used scissors to cut open the sea cucumbers, revealing their inner cavities. After Lin Xiaoxiao cut open the inner cavity of each sea cucumber, she coated the inner cavity of the sea cucumber with starch, cuttlefish gelatin and shrimp glue that had been prepared before.

After applying a whole layer of glue to the inner cavity, the fatty meat that had been cut into rice grains at the beginning was put into the cavity of the sea cucumber.

There are both tender shrimp gelatin and cuttlefish gelatin, and there are many juicy fatty meats, and it is conceivable how much the finished product will be later, and the juicy and delicious taste.

After smearing layer after layer densely, Lin Xiaoxiao wrapped the sea cucumbers with egg whites. The egg white is evenly spread on the surface of the sea cucumber, as if adding a layer of crystal crust to the surface of the sea cucumber.

After that, Lin Xiaoxiao took out the insect yellow powder that had been prepared, and sprinkled it evenly on the sea cucumber with a layer of egg white liquid.

Outside the sea cucumber is a yellow bell with a little orange powder, which makes people feel that their appetite has increased just by looking at it.

Lin Xiaoxiao carefully picked up the sea cucumber with chopsticks and put it in the cage drawer, until the sea cucumber was steamed and the pot was already full of aroma, and then she poured hot oil on the surface of the sea cucumber.

The hot oil is sprinkled on the sea cucumber, looking for yellow through the insects, so that the aroma is overflowing in the moment when the hot oil is poured down.

At this point, the red armor is basically done, and the next thing left is the final finishing touches.

She plucked the broccoli one by one, blanched them in boiling water, and then placed them one by one next to the shiny sea cucumbers.

The orange-red sea cucumber is adorned with emerald green broccoli, which is bright in color, making people want to taste it after seeing it.

Now, Lin Xiaoxiao's two dishes have been prepared.

One is a hot soup, a thick ginkgo biloba-flavored belly, and the other is this red armor oolong.

Like last time, Lin Xiaoxiao carefully put this soup and dish into the thermos bucket in order to better keep warm.