Chapter 501： Small seafood and its shameless pot stickers (2 in 1) (1/2)
Pack the sand silkworm in a large flat plate, and then cover it with a layer of moist gauze before throwing it into the constant temperature cabinet to keep it fresh.
Shen Feng took a look and slapped a card on the table with a snap.
”Book a food stamp!”
Lin Chou rolled his eyes, and even the four dogs outside knew that Da Xia Shen was too poor to eat steamed buns and cakes. A card was completely displayed. There were no horns in 29 days out of 30 days a month. Except on the day when the salary is paid.
The things I brought back today are ordinary small seafood, except for the sandworms which are barely alienated creatures.
Even if Shen Feng pretended to pay, Lin Chou could not take it, and the relentless slumber system had never allowed Lin Chou to provide ordinary food to customers.
”It's smashing.”
Lin Chou poured a pack of sea monsters into the pool and rinsed with running water.
There are many names for hermit crabs, such as sea monsters and shrimp monsters.
Most sea monsters on the coast of Mingguang live in the colorful fragrant snails. They are not big and are naturally red.
This kind of sea monster is an omnivorous animal. In addition to eating some seaweed, seaweed and organic matter, it also likes to eat small fishes and shrimps, as well as the young leaves or rhizomes of rushes and reeds on the land. The requirements for the living environment are very high.
Sea monsters need to change several houses in their lives, and they are also true travelers.
Of course, this kind of travel is not for the scenery of Huahuaworld or even for food, but for finding a perfect sea view room.
There is no free lunch in the world. When the sea monsters are working hard to find a bigger and more magnificent house, they will kindly knock on the door and windows of the landlord, and then drag the landlord out to eat cleanly.
They will not move in until the sea has washed away all the evidence of crime.
Unlike those of its kind that live in the deep sea, sea monsters have a later breeding period due to their frequent activities on land.
November happened to be the golden period for their reproduction. Lin Chou had already seen many sea monsters holding a ball of crab eggs in their arms, and the sea monsters holding seeds were the fattest time.
The high prices of the things brought back by sea fishing boats are high enough to discourage ordinary people in Xiacheng District. Small seafood such as sea monsters, barnacles, sand crabs, etc., which do not need to go out to sea, belong to Xiacheng District. delicious.
A ”small” character is destined to be difficult for them to be elegant.
They do not come from famous families, do not have high value, and some do not even have an official name, but this does not affect their deliciousness.
Residents in the alleys are used to separating sea monsters from the body and tail after they are cooked. They are cooked and crushed and then drained out of the shell residue. They are marinated with soy sauce, garlic, soybean paste and perilla to form a sauce, even in the hottest weather. The flavor and protein of the strange sauce are enough to store for a year.
Unlike others, Lin Chou prefers another approach.
Place the sea monster in a large colander, boil a large pot of boiling water and pour it down.
The hot boiling water not only caused the sea monster to die instantly and escape from its shell, but also wash away the dirt that the running water couldn't wash away.
Pick out the sea monster and discard the fragrant snails, soak in ice water for a while before draining-this will ensure that the sea monster crab meat is tightened, so as to avoid loose shreds of meat during processing.
Half of the sea monster has to stick out of the shell and walk around, while the other half of the body is bent inside the shell, so one head is big and the other is small.
The other half of the body has been twisted into the shape of a snail shell. The crab shell is also semi-soft **** instead of a hard shell. It is precisely because of this weird appearance that the hermit crab is called a sea monster.
In addition, part of the body in its perennial habitat and the snail shell is not only the shell, but even the meat quality has partially changed its traits.
Take a two-cent crack in the hard shell part, smash the **** and garlic to squeeze out the juice and soak in water, and then soak the sea monster for a while to remove the fishy and flavor.
Fry two garlic cloves and a handful of fresh chili in hot oil, then add a small handful of green pepper, pour into the sea monster and stir fry together, add soy sauce, white wine, and a little green salt in the meantime.
When the pot ignited the fire, the liquor quickly burned, and a light blue flame filled the pot.
After the flame goes out, cook the fish sauce sour and half a tablespoon of old vinegar, stir in the thin gorgon, stir fry for a while, sprinkle with green garlic sprouts and scallions, and get out of the pot.
The sea monster is red and purple, and it is suitable for thin ink.
A reddish soup is steaming and the oil is tender and tender, and the sourness and spicyness immediately arouses the appetite.
The sea monster is different from the seafood of the big road goods, and the thick oil red sauce is even more unconventional.
Twisted out a sea monster, gently pulled its ”tail”, the twisted part hidden in the shell, and sent it into the mouth while it was hot.
”Den↗”, a soft sound.
The tail of the sea monster is full of elasticity and contains the essence of the ocean, like a solid aspic,
As soon as the teeth were chewed, sour and spicy blooms in the mouth at the same time, which aroused the hysterical hunger from the bottom of the heart, and the tight elastic teeth of the sea monster meat can fill this urge completely.
The satisfaction and dissatisfaction between back and forth is really hard to describe with pen and ink.
The ”content” of the second half of the sea monster is actually the gonads and digestive glands, the most important of which is the liver, and the taste is not ordinary glycol.
The sea monster is very strange. The seemingly soft tail is strong and elastic, and the flesh inside the hard shell is soft as cotton. It is really difficult to find this kind of food that grows on the same body but has completely different qualities.
Bring a plate of sea monsters to the table,
”Tell everyone to come over and try it.”
Shen Feng quickly took one in his mouth, um, agreed to go.
Don’t forget to turn around and ask,
”Lin Zi, don't you eat together? When they come, they will be gone!”
Lin Sorrow shook his head sadly,
”Why are the cooks thin? A dish can only be eaten by one bite before being served to others, can you not be thin!”
”Is that so?”
Shen Feng thought about it as he walked out, how did it feel that something was wrong...
Lin Chou smiled and soaked the bag of sea greens in light salt water.
Sea greens grow on rocks, the edges of the leaves are naturally slightly curled, and the color is bright green. When the ocean current is active, they will fall off and drift into the sea without deliberately picking.
Its scientific name is Ulva Ulva, which is very nutritious. Whether it is sautéed in cold salad or in soup, it tastes fresh and sweet.
Because of the natural taste of rock salt and full of glutamic acid, people in Xiacheng often use it as salt and MSG.
In addition, the whole sea green vegetable can be used as medicine.
The cholesterol-lowering effect of fresh seaweed is even stronger than most drugs before the cataclysm, but because people don't know much about it, it is far less famous than seaweed.
Today's dishes are all small seafood, cold in nature, Lin Chou does not want to make another cold dish, but plans to use these sea greens as a staple food.
——Haiqingcai pot stickers, simple and practical.
The processing of sea green vegetables is very simple, because the leaves are no more than the size of a finger belly, and do not need to be chopped. After washing in light salt water, you can tear or cut a few knives.
In the bag there is also the cattail he has picked back. There are varieties of cattail in brackish water, but the cattail that grows in seawater wetlands will be slightly shorter.
The inner core of the new-born cattail is tender, white and green, with a crisp and sweet taste, and it is also a very wild and interesting ingredient.
Peel off at least three layers of skin, pinch the head and remove only the middle palm-length section of the tender core, cut into four pieces with a cross knife.
After being chopped, the cattail core needs to be salted for a quarter of an hour with a pinch of green to achieve the most brittle and tough taste.
It seems that people easily misunderstand the cattail core, thinking that it should not be salted and dewatered. Only fresh can ensure the crispest taste.
In fact, this is a misunderstanding-if the cattail is just wrapped in the potsticker stuffing, it will become firewood due to loss of water during the frying process, and it will no longer be crisp.