Chapter 438: I like this thing the most

A show case like Caiyue, two pieces soften and plump!
These two sentences are the most appropriate description of the ingredients that Ye Fei finally came up with.
The outside of this thing is a light green shell, which looks very beautiful.
There are several small round holes in this light green shell.
This kind of thing can be said that many of the food in the live room know, even if you have not eaten, but after seeing this shape, you can call its name-abalone!
"Abalone! I rub it, what kind of porridge does Ye Shen make? The ingredients are too fried, right?"
"A pair of little abalones, I like this."
"Nima, you like everything. You saw crab just now and you said you like it. Now you see abalone and you like it. Is there anything in the world that you don't like?"
"I do not like you."
"you………"
"Abalone, lying down, seafood Bazhen, this ......... Ye Shen's porridge is going to heaven. If I read right, Ye Shen also took out scallops, and put this seafood in the pot Two kinds of Jane, let alone drink this porridge, it is estimated that it will be beautiful when you smell it. "
"Ah, ah, little abalone, no one can it from me. This is my abalone pair."
"I wipe, it's yours. You're crawling inside the computer and Ye Shen is going. It's exactly the same."
...
Some things are inherently extraordinary, and they are also seafood, but abalone is also a leader in seafood. Of course, the price of this kind of thing is not cheap.
Ye Fei held two abalones in his hand and laughed: "Does it look good?"
Everyone: "........."
"I wiped and suddenly found that Ye Shen was very dirty."
"Hahaha, is it good? Ye Shen, do you say it is good? Laugh."
"I sprayed it. Ye Shen asked this question too powerfully. I think it looks good."
"Fuck, a bunch of dirty people, you have misunderstood the meaning of Ye Shen. Ye Shen asked you if the shells of these two abalones look good?"
"Uh uh uh, as long as you are smart, you are smart. Ye Shenming obviously means something different, and you still have a blind understanding."
"…… .. Damn, there are a lot of underage children in the live broadcast room. I say you guys are really good?"
Ye Fei had a problem that directly caused the war between the audience in the live broadcast room.
With abalone in his hand, Ye Feidao said, "Abalone, someone also calls him a halibut. Why is it called this? It is very simple. This is related to the nutritional value of abalone and its effect on the human body. Everyone knows that abalone is An extremely delicious seafood product with high nutritional value, high protein, low fat, and a very important point is that this thing contains very rich amino acids, in addition, it contains almost half of the body's collagen, which But it ’s very scary. This kind of thing can be said to be full of treasures. People only know that abalone meat is delicious and high in nutritional value, but it ignores the abalone shell, which is also very valuable. This thing, combined with other medicinal materials, can be prevented and treated. There are many kinds of eye diseases. All abalone shells are also known as Shi Jueming, also called mother-of-pearl, nine-hole snail, senecio, etc. It can be said that the medicinal value is very high, and the abalone meat is even more incredible. Kidney, nourishing blood, warming the stomach and other effects, and the stomach nourishing and detox seafood porridge we make today is a very important auxiliary material. "
After introducing these, Ye Fei also put the abalone in a small bowl, and then began to pack the ingredients.
The first thing I deal with is prawns. How to deal with prawns. Ye Fei can also be said to be a veteran. He had already done it when he made potato shrimp balls, and he also dealt with lobster when he made matsutake cheese and lobster. So he has experience.
Quickly remove the shrimp from the shrimp line, and then rinse it under the faucet and put it in a large bowl.
After processing the shrimp, it is followed by abalone.
This thing Ye Fei was also the first time to clean up. According to the experience provided by the system in his mind, he saw that Ye Fei picked up an abalone, and the first thing was to clean it.
Abalone's growing environment requires high water quality, but this does not guarantee that the abalone's body is clean, so it must be washed.
Ye Fei rubbed the abalone with salt for a while, then took a small brush, just like when cleaning the lobster, took the abalone under the tap and washed it under running water.
After cleaning the case, open the case and flush the inside.
The next step is to separate the abalone meat from the shell.
The place where the abalone meat and the shell are connected is called the shellfish. To separate the abalone meat from the shell, the shellfish must be cut off.
There are many tools that can be used to cut this thing, as long as it is convenient.
Ye Fei chose a sharp curved knife, and saw that he was holding abalone in his left hand, and then the sharp blade was slightly stroked at the position of the shell, the blade went in, and then cut forward. When the blade was halfway in, he saw Ye Fei's right hand pry up, and the tender abalone meat was pried down.
When doing this step, you must pay attention to the point that the abdomen's gastrointestinal part can not be broken, otherwise the mess of abalone eating will burst, which will affect the abalone's deliciousness.
Ye Fei also carefully cleaned the abalone's meat, then replaced it with a sharp and narrow knife, and gently cut off the abdomen and other internal organs.
To do this step, abalone is not a rush to clean up, because there is an esophagus in the abalone's belly. This thing eats food such as seaweed all year round. The smell inside is also very great. It will also have an impact.
Ye Fei gently made a sip in the abalone's mouth with the sharp knife in his hand, then found the head of the esophagus, and gently pulled it out, pulling the esophagus out and throwing it away.
After doing this, the abalone is not cleaned up.
Immediately afterwards, Ye Fei treated another abalone and took it under the faucet to rinse it.
After the abalone was rinsed, Ye Fei put it together with the prawns and directly handled the barracuda.
Such things as pike crabs were used when Ye Fei was a cook apprentice in Tianhe Shanggong, so it is relatively easy for him to pack it now.
The first is to wash the barracuda crab. This cleaning method is similar to the cleaning of lobster and abalone. It is mainly used to brush the place where the barracuda crab is easy to hide dirt and dirt.
The pike crab is delicious, but there are several places that must be cleaned up, namely the gills, intestines, stomach and heart.
The gills are the organs that the barracuda crab uses to breathe. Because it breathes in seawater, the gills also play a filtering role, blocking many impurities and harmful substances outside the gills, so this place is very dirty and must be removed.
The gills of the pike crab are on the sides of the abdomen, and there are two things as soft as eyebrows, also called crab eyebrows.
The simplest and most direct way to remove crab gills is to open the crab shell and dig out the gills directly.
Then there are crab intestines and crab stomachs. These two things are where the food eaten by crabs go through and stored. The first taste is not fresh and the second is more impurities, so it must be removed.
Crab intestine is a line, it is easy to find, just tear it off.
The crab stomach is in the middle of crab yellow, with grayish black and dark black, showing irregular triangles. It must be carefully removed to prevent the crab stomach from rupturing and the contents flowing out.
The last thing is the crab heart, which is the crab's heart. The reason why this thing cannot be eaten is because its coldness is much greater than that of the whole crab, especially for women. The constitution itself is cold. Eating crab hearts can cause symptoms such as cold hands and feet, so this thing is best removed if it is not really needed.
Clean up all these things, and the rest is edible.
After seeing Ye Fei processing this barracuda crab, he directly took the back knife, two blades horizontally and vertically, divided the barracuda crab into four pieces, and put it with the prawns and abalone. Then he added the right amount of refined salt, and finally poured Add the right amount of rice wine and marinate directly.
In the process of waiting, Ye Fei started processing scallops.
This thing is also extremely delicious, it is also one of the eight treasures of seafood, just dried.
So Ye Fei first soaked the scallops with water, then chopped them with a knife and put them in a small plate.
Clams are washed directly and boiled. After the water is boiled, after the clams are cooked, take them out and cool them a bit. Use a knife to separate the meat from the shell and place them with the scallops.
Finally, the slices and green onions are chopped together and the wolfberry and red dates are washed and put together.
These things are done well, all pushed away, Ye Fei began to handle rice and glutinous rice.
Porridge, whether it is rice or glutinous rice, can not be used too much. If it is too much, porridge will not be able to boil, even if it is too thick, it must be appropriate.
Ye Fei had a ratio in her heart. She put a certain amount of rice in a bowl, and then took a third of the glutinous rice and rice ginseng together, washed it evenly, and dipped in water.
This time is usually half an hour ~ EbookFREE.me ~ at least 20 minutes.
This is to allow the rice to fully absorb water, so that the porridge will be pure white and sticky.
Ye Fei soaked for twenty minutes, then took a pot, which was a brown-red casserole.
In fact, there are many kinds of pots for porridge, but if you want to make a pot of best porridge, the most ideal pot is casserole.
Because the casserole has good air permeability and heat absorption, it also has the strongest thermal insulation.
Ye Fei uses a casserole.
Place the soaked rice in the casserole, and add enough water to it.
For porridge, you must add enough water at one time, and you cannot add water in the middle, especially cold water, which will seriously affect the quality of porridge.
Ye Fei put the casserole on the stove. In order to save time, directly open the fire and burn it for a while, then reduce the heat and boil slowly.
Ye Fei uses black technology provided by the system. Although this thing is a slow job, Ye Fei wants to make it faster and faster.
After cooking for about ten minutes, Ye Fei took the barracuda out, rinsed it with water, and placed it directly in the pot, followed by scallops, medlar, red dates and slices.
Five or six minutes later, Ye Fei put the shrimp and abalone in.
After boiling again for seven or eight minutes, the clams and chopped parsley were put in, then the lid was covered and the stuffing started.
Five minutes later, Ye Fei opened the lid of the pot and did not turn off the heat. Instead, he put the chopped green onion in the pot and stirred it. Then the heat was turned off.
Just after the stove's fire had just turned off, Ye Fei saw a blast from the casserole, and a milky air mass came out. On this air mass, there were patterns of barracuda crab, prawns, clams and abalones ...
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