How to say it, although dealing with Jiwei shrimp is not a particularly difficult thing for Lin Xiaoxiao, but it is indeed a very time-consuming thing for her to deal with it alone. When dealing with Jiwei shrimp, when cutting the back of Jiwei shrimp, it is necessary to pay attention to it steadily, and at the same time, it is necessary to pay full attention. After all, if one is not careful, then it may hurt your own hand.

For a chef, in fact, the most precious thing is these hands. If there is something wrong with the hand, then whether it is cutting vegetables or putting seasonings, there is a high possibility that the hand will lose its feel because of this problem on the hand, and mistakes will continue to appear. If you don't want this to happen, you have to protect your hands.

You must know that Lin Xiaoxiao has also injured her hand before, and she did pay the price for this time at that time. Even if it is for the sake of whether he can work smoothly in the future, Lin Xiaoxiao must be extremely cautious in dealing with it. After all, if there really is a moment of time, I really don't know what big mistakes will go wrong.

A seafood loofah, although the name sounds mediocre, but when Lin Xiaoxiao really made it, he really didn't put in a lot of effort. Obviously, it is a dish that does not have any big fish and meat in the ingredients, but Lin Xiaoxiao's processing speed is really much slower than the previous potato cake and black bean and pear pork rib soup.

There is no way, it may be that only slow work can produce fine work. Thinking about it like this, Lin Xiaoxiao felt that her speed didn't seem to be slow. She is like this, it can be said that it is because of the cumbersome production process that she needs to keep improving.

The processing of this bowl of shrimp really took Lin Xiaoxiao's time. By the time Lin Xiaoxiao has completely cut all the shrimp from the back of the shrimp shell, it means that the first process of Jiwei shrimp processing has been completed.

As a kind of seafood, the nutritional value of Jiwei shrimp is actually very large. As a seafood born in the deep sea, Jiwei shrimp is rich in a variety of mineral elements and has a high calcium content. It is precisely because the ocean has endowed the shrimp with so many elements that the shrimp taste is also very slippery and elastic when it is tasted. However, the reason why Lin Xiaoxiao wants to add Jiwei shrimp to this seafood loofah is not only because the taste of Jiwei shrimp is very praiseworthy.

At this level higher than the taste, there is actually a reason why Lin Xiaoxiao must choose Jiwei shrimp. This is because the nutritional value of Jiwei shrimp is really high. In Jiwei shrimp, almost all of them contain about 20% protein. Of all the things, the shrimp is really a very high protein food.

The benefits of protein to the human body are naturally needless to say, because the protein content in Jiwei shrimp is so rich, it can well replenish the energy in the human body, so that people are not as easy to feel the invasion from all sides as before eating Jiwei shrimp, and it is also effective to improve immunity while enhancing physical strength.

I have to say that eating shrimp does have many benefits for the human body, but if you can't deal with it, then just some benefits are useless. Probably few people know that compared with fish and poultry, Jiwei shrimp has the lowest fat content among them.

Of course, there must be more than less, and Jiwei shrimp is rich in taurine, iodine, magnesium, phosphorus and other trace elements, as well as vitamin A and other very components. For people who are weak and need to recuperate after illness, eating Jiwei shrimp can be regarded as an excellent way to supplement nutrition.

Whether it is Li Baobao or Li Lixia, the two of them will inevitably have a lot of benefits for their bodies when they eat Jiwei shrimp. Therefore, this is the real reason why Lin Xiaoxiao uses Jiwei shrimp. She knows that few people will refuse the taste of Jiwei shrimp, but the reason why she chooses to make Jiwei shrimp is not just because of the taste.

It meets Li Baobao's picky requirements in terms of taste, and can also supplement nutrition well, which can kill two birds with one stone. After all the Jiwei shrimp were cut from behind by Lin Xiaoxiao, the next thing was to wait for Lin Xiaoxiao to remove the shrimp shells.

Although the shrimp shells have been opened and marks have been left on each shrimp shell, it is actually very difficult to peel off the shrimp shells. The reason for the difficulty is that for the sake of aesthetics, Lin Xiaoxiao decided to leave the tail of the shrimp shell.

If it is only a rough way to peel off all the shells of the Jiwei shrimp, then the technical difficulty of operation is actually quite good. Anyway, as long as the shell is peeled off, no one has to worry about what method to use to peel off the shrimp shell. Anyway, it's not a problem of going online, so it's natural to use either method anyway.

It's just that...... This one, used in Lin Xiaoxiao's treatment of Jiwei shrimp now, is completely unsuitable. It's not that simple, because she has to keep the roots of the Jiwei shrimp neatly, which requires Lin Xiaoxiao to move lightly enough and use even force. If one is not careful, if it is left a little less, then almost the whole shrimp will be wasted.

Dealing with shrimp is really not a simple matter, and Lin Xiaoxiao can only deal with it patiently. Her strength is similar in size, and each time she just separates the shrimp shell from the tail end of the shrimp shell. didn't bring a little more shell, nor did she peel off the shell, anyway, just from her skillful movements, you can fully understand what it means to be smooth. It turns out that there are really people who, even if they are cooking, can make a posture that is creating a work of art.

It's not slow, it's not fast, in short, it's like this, after a while, Lin Xiaoxiao finally handled every Jiwei shrimp carefully. When the processed shrimp are placed in a bowl, they still retain the shell of the root, but the rest of the place is full of elastic shrimp flesh.

In short, Lin Xiaoxiao's treatment of this Jiwei shrimp can be said to be very successful.

Since the Jiwei shrimp has been processed, Lin Xiaoxiao still can't breathe a sigh of relief, because there are still several ingredients waiting for Lin Xiaoxiao to deal with in the future.

Among this ingredient, the first thing to bear the brunt of is the hoof tendons. The hoof tendons are different from the base shrimp, the hoof tendons do not have that layer of shell, and the processing will naturally not be as troublesome as just dealing with the base shrimp. But although it is not troublesome, Lin Xiaoxiao still does not dare to slack off, judging from Lin Xiaoxiao's attitude alone, she can really be regarded as a competent chef. I think that she can always make a taste that people like, and it has something to do with her attitude.