"Wow! Such a big sea cucumber! ”

Shen Qian carefully grabbed the dark brown sea cucumber that was surprisingly good in terms of quality and size, and a look of amazement appeared on her face, "This has to be exchanged for points from the cooking event, right?" ”

"Yes, one point can be exchanged for two catties." Qin Lang nodded and smiled heartily, "It's just to celebrate that I got the Yanxin Emblem." ”

"Are these also the ingredients you need to use for roasted sea cucumbers with green onions?" Zhou Tianhao touched his chin and pointed to a bundle of green narrow leaves tied together on the side.

Each of these blades is palm-wide, and the length is close to that of a forearm.

"What kind of leaf is this?" Shen Qian was attracted by Zhou Tianhao's inquiry, and also noticed these unusual ingredients.

"This is the leaf of the broad-leaved bamboo, which has nothing to do with the scallion roasted sea cucumber that will be made later, and it is an ingredient to be used in another cuisine." Qin Lang explained with a smile, "You must have never eaten this kind of delicacy. ”

"Then I'm going to look forward to it." More anticipation appeared on Shen Qian's face, "What is this delicacy called?" ”

"Why don't we play a guessing game?" Qin Lang didn't answer directly, but pointed to a bundle of bamboo leaves on the table, "If you can guess how it will be used in cooking, I'll tell you what this dish is called." ”

"Sell it, huh."

Shen Qian rolled her eyes, staring at the bundle of green leaves that looked different from ordinary ingredients, and suddenly came up with the flower chicken she had tasted before.

Could it be...

Her eyes lit up, and she just wanted to speak, but Zhou Tianhao on the side was faster than her.

"This bamboo leaf is supposed to be used to wrap the ingredients, right? Similar to the practice of calling flower chickens? Zhou Tianhao looked around, "But this time you didn't prepare the soil?" ”

"Brother Zhou's guess is right, it is indeed used to wrap the ingredients, but this time you don't need to use soil, just wrap it directly with bamboo leaves."

Qin Lang cleaned and processed all the sea cucumbers, put them in a small basin on the side, and then said, "This is a staple food, called zongzi." ”

"It's a staple?" Zhou Tianhao spoke with some surprise, and then glanced at the rice cooker that was idle in the corner, "No wonder you didn't cook." ”

Qin Lang didn't speak, just smiled with a little nostalgia.

When he ordered the ingredients, he suddenly found that according to the time, it should be the Dragon Boat Festival on the earth, and on a whim, he planned to make one more delicacy.

The Dragon Boat Festival without zongzi is soulless.

But let's deal with the sea cucumber first.

Take two pots of water, one pot of cold water into the green onion and ginger, boil the green onion and ginger water for later use, and the other pot of water boils and then blanch the sea cucumber.

Add salt, soy sauce, green onion and ginger water, cooking wine, dark soy sauce, oyster sauce and sugar, and finally add the blanched sea cucumber, turn off the heat after the water boils, close the lid and simmer.

Shen Qian quietly watched Qin Lang's smooth movements on the side, and as Qin Lang's cooking came to an end, he asked curiously, "Is this step to make the sea cucumber taste?" ”

"Not bad." Qin Lang nodded slightly, "The taste of sea cucumber itself is very light, and for dishes that don't have much flavor in themselves, the idea of cooking is often to infiltrate seasoning into the ingredients. ”

His voice paused slightly, and he suddenly remembered a sentence that the old master pointed out to him when he first learned this dish of braised sea cucumber with green onions, and said with a smile, "This is called 'making it out with taste, and making it come in without taste'." ”

Hearing this, Shen Qian and Zhou Tianhao showed thoughtful expressions.

It is not difficult to understand that ingredients that have their own flavor need to be released through the cooking process, and ingredients that have a very weak taste and are almost absent need to be added to other flavors through cooking.

Such a simple cooking principle is summed up in ten words, but it seems to have a feeling of sudden enlightenment.

"Gollum!"

Danbao's voice sounded at the right time at this moment, and it had been adjusted to the best state by Fresh Man, and the four accessories that had been processed through the fluctuation of Nian Zhi flew in front of Qin Lang.

Chopped green onions, minced ginger, diced garlic, coriander stalks, ratio 4:2:1:1.

"Well done." Qin Lang glanced at the four accessories, rubbed the egg treasure with a smile, turned his head and commanded, "Sea cucumber, speed up for half an hour." ”

"Chaka!"

No problem!

When he had his own effect, he suddenly lifted his spirits, quickly flew to the pot with the lid just now, and accelerated his cooking.

Qin Lang, on the other hand, turned around and began the next cooking steps.

Heat the oil.

Wait until the oil in the pot is slightly bubbly and reaches four or five percent of the oil temperature, put in four or five finger-length green onion knots, and keep rolling with a spatula until the green onion knots in the pot are fried until golden brown and then remove them for later use.

As the green onion knots are fried, the oil temperature in the pan gradually rises to 60%.

Qin Lang's expression became slightly serious.

Green onion roast is a commonly used cooking method in Shandong cuisine.

The key to it is the boiling of scallion oil.

If you want to make a good scallion oil, the quality of the accessories is the key, and the type and collocation are also the key.

The four excipients that Danbao processed just now are all used in this link.

With the use of four different excipients, the aroma of scallion oil becomes more complex and layered.

And after the appetizer of fried onion festival, it's time to get to business.

Ginger, garlic, coriander root and green onions are placed in hot oil in order and stir-fried over medium heat.

As Qin Lang's movements progressed, the accessories in the hot oil were gradually fried until golden brown, and a strange fragrance slowly wafted out from the kitchen.

"This fragrance..."Shen Qian sniffed, a look of surprise appeared on her face, "I can already imagine part of the taste of this scallion roasted sea cucumber!" ”

Zhou Tianhao on the other side did not speak, but his expression was equally intoxicated, and at the same time, there was a more and more intense look of expectation on his face.

"It's still early!" Qin Lang smiled and spoke, casually scooped out all the trimmings that had been fried to a slightly browned color, and then put out the obtained scallion oil for later use.

When Shen Qian and the others were looking around the scallion oil, he had already started the follow-up steps quickly.

Bring water to a boil, add a little freshly boiled scallion oil and a little salt and sugar, add the processed rape heart and cook for two minutes, then remove it and put it on a plate.

Take a little of the soup of simmering sea cucumber, heat it in a pot, add the green onion knots that have just been fried until golden brown, stir-fry for a while until the soup boils, and remove them together, so that the green onion knots can soak in the soup to absorb the flavor.

Add scallion oil to the pot, add the sea cucumber simmered after the oil is hot, an appropriate amount of cooking wine, dark soy sauce, oyster sauce, sugar and water, simmer slowly for half an hour, then drizzle the juice and put it evenly on the rape heart.

Stir-fry the simmered green onion knots with scallion oil, and finally pour the stir-fried scallion oil on the sea cucumber, and place the green onion knots between the sea cucumbers in an orderly manner as a garnish.

Roasted sea cucumber with green onions, out of the pot!

Looking at the two people and the eight food spirits who were looking at each other, Qin Lang smiled and brought the prepared green onion roasted sea cucumber to the table.

"Taste it?"

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The content of the Easter egg chapter at the end of this chapter;

【Roasted sea cucumber with green onion】