Chapter 666： When the island feast is in progress (2/2)
Shan Ye patted the huge freshly baked stone pot with a festive look on his face,
”Lin Zi, look, what is this?”
”what?”
Lin Chou leaned over the pot,
”Wait, there are still swamps on the island?”
Lord Shan laughed loudly,
”Yes, right in the center. Not only is there a swamp, but there is also a fresh water spring. It's not surprising... it's a godlike operation.”
Sikong looked at the whole pot of thick and long eel, and his scalp became numb with the mucus and white foam tumbling out of him.
”I feel a little uncomfortable to see... there should be a lot of supplies left on the boat, do we have to eat these things...”
These words reminded Lin Chou,
”Don't tell me, I forgot. Are there any living creatures on the boat? Pigs, horses, cows, sheep, tofu, and seasonings are all ok. You can look for them, Lord Shan.”
”Yeah.”
Shan Ye went to the boat for a round and came back sadly.
”The boat was broken into two pieces directly. Several warehouses with ingredients were just on the central axis. There was almost nothing left. I only found a bottle of this...”
Lin Chou took a look, oh, good fellow, a crystal bottle of rose salt!
”Congratulations, you found what we least need.”
”...”
The exploiting action failed, and Lin Chou was helpless.
”It seems that there is only one trick!”
Shan Ye and Sagong wondered, ”What trick?”
Lin Chou stretched out his hand,
”Shovel... come...”
Lin Chou kept his hand holding the explosive bag for more than ten seconds, and there was no movement.
Shan Ye asked carefully,
”Your shovel is on strike?”
”Ah...should be overweight, wait a moment.”
After half a minute, a weird air scream resounded throughout the island.
The convenient shovel appeared long in the sky, with a thick chain attached to the shovel handle, and a huge iron box was tied behind the chain.
”boom.”
Dust is everywhere.
”Cough cough cough... this is...”
Lin Chou smashed the big lock on the chain with a click, and said proudly,
”Introduce grandly, this is my travel bag.”
The box was opened, and it was stuffed with basic seasonings such as oil, salt, sauce and vinegar. Almost common side dishes could be found in it. They were tied with ropes and tape, and the partitions were tightly stuffed with foam boards.
Lord Shan said,
”Why don't you take it out sooner... and, why don't you decorate the exotic animal meat when you have this good thing...”
Lin Chou said,
”How many things can there be, besides, since it's outside, how can you still eat the food at home, so good!”
Sikong pouted his lips again and again.
”Don't say so much when it's OK, you need money for the food at home, and you need the food here, we all understand.”
”Ahem... Don't care too much about these minutiae... What? I just saw a lobster underneath. I ran away. I have to get it back quickly...”
”Ha ha!”
...
After an hour, wait for ingredients all over the floor.
Slap-length sea cucumbers, round crustacean oysters, large lobsters that are more than half a meter long, volleyball-sized sea urchins, two anglerfish, a pot of eels, and even a slimy mound of squirming jellyfish--that is, sand silkworm.
Shan Ye swallowed his saliva,
”Uh...or, let's eat the sea urchin first? I'm a bit hungry...”
Qin Wuyong was ready to strike happily.
”Linzi, there are a lot of vegetables. If you tell me how to make it, I'll help you.”
Lin Chou thought for a while,
”Sea cucumber and anglerfish are the best and the most difficult. I'll get the rest. The lobster, steamed sea urchin and oysters are eaten raw. Oh, I brought coriander and spring onion, ginger, garlic and fresh chili. Duan, the silkworm soup, that's it.”
Qin Wuyong was dumbfounded.
”Uh...Lobster, sea urchin, oyster, I'll come, you'll have the rest...”
”no problem.”
It is always good to have someone help.
Lin Chou also started to process the most time-consuming sea cucumber-he planned to use these fresh sea cucumbers to make a scallion sea cucumber.
Although fresh sea cucumber and Shuifa dried ginseng have no difference in nutrition and taste, their processing methods and textures are essentially different.
Fresh sea cucumbers will quickly become as tough as rubber after being out of water and at high temperatures. This is very similar to abalone. The larger the abalone, the tougher the sucker meat. This means that it takes a long cooking cycle, so you It is often seen that the chef throws it to the ground when cooking fresh large abalone-don't get me wrong, it's just softening the meat.
Smart cooks always have some clever ways to cook any ingredients-although this kind of cleverness often does not mean a ”shortcut”, but for the best ingredients, chefs are always happy.
Last time Lin Chou used red sea cucumbers to make sashimi, this time he used the smaller but more delicious black sea cucumbers, which he needed to handle carefully.
The flesh of sea cucumber is full of miraculous ingredients such as sea cucumber saponin and arginine.
Everyone may be very strange to mention sea cucumber saponins, but what about ginseng saponins? So the value of sea cucumbers doesn’t have to be repeated, right?
Another example is arginine, which may also be a new and unfamiliar term.
but!
At this time, girls, touch your white and tender little faces and think about it, is it full of collagen?
——Arginine is the precursor of collagen.
What does this mean? It means that sea cucumbers are rich in natural, high-quality, high-grade collagen that is easier to absorb.
As long as it is cooked properly, a proper beauty product!
A group of people were waiting intently for Lin Chou to take action, and Qin Wuyong's dozens of equipment lenses were also aimed at Lin Chou.
The Lord Shan talked,
”Watching the woods cooking, there is always a kind of inexplicable pleasure, the heartbeat speeds up and the face is red, just like the little girl who is pregnant with spring.”
I rubbed my stomach with a potted plant,
”I'm pretty sure you are greedy and hungry.”
”Shhh...”
When the sea cucumber was cut open with a knife, the creaking sound of the unique tough texture of the sea cucumber was clear and audible.
Lin Chou smiled,
”This is a good thing.”
In addition to calcium carbonate condensate in the belly of sea cucumbers, there may also be various shellfish fragments and hidden fish, which need to be carefully cleaned up.
After washing all the sea cucumbers, you need to use a less common technique-sea cucumber stretching.