Now that he has decided what he wants to continue to do, Lin Xiaoxiao naturally has the seasoning that will be used in the cooking according to the plan he specified.

Lin Xiaoxiao didn't dare to be sloppy, let alone slack, and began to prepare various ingredients according to his own ideas.

First of all, she took out the loofah, which is the most indispensable of all kinds of ingredients. Since the name of this dish is already positioned as a seafood loofah, then from this name alone, everyone can probably understand that the loofah is completely the highlight of this dish. Without the existence of loofah, then Hugh wants to make a dish that can match the name of the dish perfectly.

So, Lin Xiaoxiao began to find the loofah first,

The first criterion she chose was naturally the shape, color and freshness of the loofah. Among the loofahs on a small table in the cupboard, it is naturally the best that has long been fresh.

Freshness is the first factor of Lin Xiaoxiao's choice. If the shape is not good, then it can be used to make the shape of the original ingredients not visible after cooking, but if it is really not fresh enough, it is a quality problem. If even the raw materials of a dish have quality problems, then the corresponding dish will not be delicious.

In short, the freshness of the dishes is the most important point in the selection, and after satisfying this point, Lin Xiaoxiao began to consider other additional conditions in the selection of dishes, such as the quality of the dishes and various other reasons.

After Lin Xiaoxiao found a bag of loofahs in the cook, he specially selected a few loofahs that looked to be the freshest, and then picked them out and put them on the table.

As mentioned before, although the loofah is the top priority of the original ingredients of this seafood loofah, the more the finished product can make the taste clear in the end, it is definitely inseparable from the other ingredients.

Just do it, Lin Xiaoxiao just selected the loofah, and followed the steps to prepare the rest of the ingredients and condiments that will be used in the production later. After all, if you can't get everything ready, let alone how to make it.

Lin Xiaoxiao's next preparation is to prepare some ingredients: a box of fresh white mushrooms, about half a catty of seafood shrimp, and two beef tendons. The above-mentioned meat and vegetarian dishes are some of the main ingredients that Lin Xiaoxiao will use in the production process in the future.

If you want to make the flavor rich enough and more layered, it is naturally impossible to achieve it without the flavor of these ingredients. It's just that...... Even if you really only have the ingredients and no condiments, you won't be able to make a dish with a lot of flavor.

After all, no matter how important the ingredients to be used, some condiments that may be used are the finishing touch. Considering that she had to prepare a few dishes before Lu Hongshen went back, and that Lu Hongshen couldn't find any places where she showed her feet, Lin Xiaoxiao felt that the responsibility on her shoulders was a lot more.

She didn't have any hesitation or time to take a break, she had to take care of everything as soon as possible and make the dish perfect. So, with this mentality, Lin Xiaoxiao then started her next production process.

Although various ingredients are indispensable, seafood loofah is actually relatively simple. There are only a few kinds of condiments, in fact, it is relatively simple to prepare, just a little salt, a little Shaoxing rice wine, and finally a little water starch, these ingredients can be said to have been fully prepared.

By now, both the ingredients and ingredients are readily available, and then it is the turn of the real operation process. This time, Lin Xiaoxiao still has the same mentality as before, and he must not be sloppy. After all, once the sloppiness is relaxed, it is really not necessarily that there will be some mistakes.

After rolling up the two slightly long sleeves, the production process is already waiting to be seen. Of course, although so many ingredients have already been prepared, if you want to start the fire now, there are naturally some people who are too anxious.

It is said that they can't eat hot tofu in a hurry, and there are still some ingredients that have been prepared, but none of them have been processed, so how can they just skip and start firing.

has prepared the ingredients, so now Lin Xiaoxiao's top priority is to process the ingredients she has prepared.

Among all the ingredients, the first thing Lin Xiaoxiao has to deal with is Jiwei shrimp. The reason why this order is actually not special is that the Jiwei shrimp is really difficult to handle. Lin Xiaoxiao thought that after the Jiwei shrimp had been processed, the processing steps of the remaining ingredients should be much simpler.

Therefore, the handling of Jiwei shrimp is now the top priority. Although the handling of Jiwei shrimp requires some skills, fortunately, Lin Xiaoxiao is also a professional. Since she was a child, she has seen her family deal with it so many times when she was at home before, and then she opened this restaurant and dealt with it so many times, so this handling work is actually completely difficult for her.

After the Jiwei shrimp is thawed, it is Lin Xiaoxiao's treatment. The thawed Jiwei shrimp are much smaller than when they were just taken out of the refrigerator. She put the Jiwei shrimp in a bowl, although it was half a pound of Jiwei shrimp, it didn't look like there were many. No way, this thing can really weigh the scales.

The surface of each Jiwei shrimp has a layer of turquoise shell without exception. The shell is too hard, and it is naturally not so convenient to deal with, so Lin Xiaoxiao can only use some methods to solve it.

On the back of the shrimp, there are no exception shrimp lines. Lin Xiaoxiao followed the direction of the shrimp line and cut the knife edge on the back of the hard shell of the shrimp. This process may not seem difficult, but it is really not that easy to deal with.

The reason for this is also obvious, the shrimp shell is too hard, and it is easy to be careful in the process of cutting the knife. When the time comes, maybe the back of the shrimp has not been scratched, but it hurts itself first. Therefore, this process must be extremely careful.

Lin Xiaoxiao held the tail of the shrimp between two fingers and held the knife with the other hand. She had handled the shrimp many times, and this position might not be a good position for others, but when it came to it, she was so nimble that it was as if what she was holding in her other hand was not a sharp knife at all.

She only needs to slide it like that, and the shrimp meat will be honestly split into two parts by the knife, and the process can be said to be so simple that it couldn't be simpler. Of course, this kind of simplicity is indeed relative, and if she wants someone else to do it, she may not be able to make a mistake.