Doomsday Pavilion

Even before the cataclysm, sea cucumber stretching was rare.

The main reason is that, except for coastal cities, live sea cucumbers are very difficult to see.

Boiled a basin of water and tried to test the water temperature at the right temperature. Lin Chou picked up a sea cucumber and immersed it in it, gently twirling it and picking it up again. The technique was skillful and the movements were rapid. The ten fingers of both hands were playing nice The feel of the music.

Bai Suren, a full-time artist whose eyes shine,

"What a beautiful technique... why not play the piano and have fun... it is a waste of contact with pots, stoves and cooking utensils."

Suddenly remembered something again, and couldn't help but swallowed her saliva, seeming to recall a certain taste that made her linger.

"It seems, it's not a waste!"

Lord Shan is speechless,

"I'll go, this familiar technique...could it be Kato-sensei's generational successor..."

Qin Wuyong came over,

"Eh? What is Mr. Kato? Is he also a very good cook? This surname is so strange. Is there anyone else with a surname? Why haven't I heard of it in the base city."

Lord Shan continued to be generous (xia), generous (ta), Chen (ma) (che),

"That's a long-standing legend. It is said that this person was a legend before the cataclysm and was known as the'finger of the gods'... well, the chef! His technique is beyond expectation and awe-inspiring. In short, it is Niubi. To the characters with sparks and lightning all the way, countless girls adore, countless otaku yearning--"

Qin Wuyong,

"???"

"I can understand how powerful the technique is, and the cooking can also make the girl worship the otaku longing for it? It's not scientific at all!"

Shan Ye finds this damn annoying,

"Cough, cough, cough, talk too much, it's important to see the woods cooking, it's boring, die away."

Qin Wuyong felt that he was wronged, but he might raise a big axe at any time by looking at the state of Lord Shan. He immediately retracted wittily and silently. After all-a dog's life matters.

Under Lin Chou's actions like this, the sea cucumber gradually spread out and spread on the water. After a while, it was as thin as gauze, and the area reached half a meter.

Sikong was dumbfounded.

"Fuck... what's the principle?"

Bai Suren exclaimed, "Okay, so amazing."

Lin Chou smiled and said,

"You guys try it too? It's very simple, soak it in water and stretch it out slowly."

Everyone shook their heads.

The most impolite one is Huang Dashan. Just pick up a sea cucumber when you get started.

"Damn~"

Shan Ye was extremely embarrassed,

"Ahem, misunderstanding..."

I dipped some onion garlic vinaigrette made by Qin Wuyong, and the poor sea cucumber disappeared into the huge mouthful of gluttonous food, chewing squeaky.

"Emmm, it's quite fresh, not bad, it's delicious."

Everyone was speechless,

"So you actually want to eat a sea cucumber, right."

"Ahem... don't you tell me if you see it through, so everyone is quite embarrassed."

"You are the only embarrassment!"

After another five minutes, the sea cucumber has been stretched into a two-meter-diameter circle, thinner than paper, and the thorns of the sea cucumber have also turned into darker but no raised dots, through the flattened sea cucumber. You can clearly see what is behind.

This process is quite time-consuming. Even if you are as skilled as Lin Chou, it takes ten to fifteen minutes to stretch a sea cucumber to the right point. What's more, it takes a lot of time to cook a whole portion of fresh sea cucumber with green onions.

After all the sea cucumbers have been stretched, boil a pot of boiling water and pour them into a basin, wait for it to cool slightly for ten seconds, and then place the stretched sea cucumbers in it.

The sea cucumber "film" quickly retracted in the water. In less than a second, it almost completely recovered to the state before being stretched, and became more plump and plump. It has already undergone another transformation process.

The chef's control of the ingredients is sometimes so magical and indescribable.

"Wow! How could it be..."

"Unbelievable."

"It's completely changed back to the original state, it's still chubby."

Lin Chou took out the sea cucumber and set it aside,

"In fact, it is not a complete recovery, it is a little bigger and bigger than when it has not been stretched. Look at—"

Lin Chou shook the bowl gently, and the sea cucumber shook gently in the stone bowl like frozen skin.

Although the unstretched sea cucumber will tremble, the naked eye can see that the sea cucumber at that time is much "stiffer" than the stretched sea cucumber, and the texture is more suitable for the description of "brittle and tough".

The internal fiber structure of the sea cucumber has been destroyed after stretching, and it can already be called "invisible".

If you want to eat a slice of fresh sea cucumbers with scallions, especially sea cucumbers that have experienced this tossing, how many diners can think of a simple dish that requires such a complicated operation?

The thankless meticulous workmanship is not recognized, it can be said that the operation is fierce, and the output is less than five percent, so many chefs prefer to cook dried ginseng instead of fresh sea cucumber.

When it comes to sea cucumbers, one has to talk about the description of sea cucumbers in Yuan Mei’s [Suiyuan Food List],

"Sea cucumbers are inaction, the sand is smelly, and the most difficult to please, but the nature is strong, so you can never simmer the soup."

In response to this, the celebrity chef Wang Shizhen of the pre-Cataclysmic generation adopted the method of "strong nature" of sea cucumbers and adopted the method of using thick juices and strong flavors. Beautifully shaped effect.

It is said that this has led to the classic roasted sea cucumber with onion in Shandong cuisine. Whether the truth is the case is untestable.

Lin Chou fumbled for a long time,

"I remember who touched a few small abalones just now, where did they put them?"

"Hey, I picked it up and let it go..."

"Dasha, what are you eating!!"

"Hiccup~" Xia Dasha hiccuped and spread out his hands unhappily. There were still three small poor abalones in his hand, "Hey, this is what you are looking for?"

"..."

Lin Chou took it smoothly,

"Forget it, just use it..."

Cut abalone and sea cucumber into sections, and blanch them in boiling water.

Cut the fine green onions into long sections, soak them in soy sauce for a few minutes, heat up the oil to burn the fragrant green onion oil, fry the white sugar to make the sugar color, then add the abalone slices and fry until fragrant, then pour the sea cucumber, salt, ginger and garlic Juice, cooking soy sauce, rice wine, a little...

"It's amazing, my forest, there was a bottle of chicken soup in the box with you?"

"Ahem."

Yes, cook a little chicken broth.

Two minutes later, the thick oil red sauce comes from the gorgon, the green onions are roasted, and you are done.

Shan Ye started selling cute,

"Oh oops, Linzi... You Dashan... er, what, can I taste it first?"

"No!"

Lord Shan has a broken face,

"If you can't, you can't chant...cough, really can't? It's definitely not tasty if it's cold..."

Faced with the look everyone was expecting, Lin Chou expressed quite helpless.

Yes, what else are you talking about, you're done eating!

"Leave me a few chopsticks, I will stew the fish first."