My deep sea fishery

Chen Qingnant nodded, "The captain, you let me bake abolraction, I really don't dare to say how good I have baked, after all, so rare ingredients, I used to practice."

"But you have to bake the scallops, don't worry about this scuba is the Antarctic or Arctic, I have given you a flower."

Xiangyang wants to think, said: "I have prepared a lot of bridge rice noodles in the cabin. I like people to put some rice noodles to the scallops when I look at people. I will put some rice noodles. "

"The scallop is not so good to make this rice, mainly like this to eat, this kind of food is invented, and the scallops in our coastal areas are the same, but in the inland, Scalls are actually not cheap. "

"And the rice noodles on the scallbé, generally used a silver silk powder, and the bridge rice is too difficult to taste." Chen Qingsheng said.

"I want to taste." Xiangyang Road.

"OK, then I will go to the bubble to make a little rice."

In the Antarctic, it is necessary to give the bridge rice noodles, which is not a simple thing.

The bridge rice nile can not be used to open the blisters, otherwise, it will be broken after cooking.

But use cool water, it is difficult to put the bridge rice noodles just fooled.

The bridge rice noodles should be slow bubbles with warm water, and the rice noodles happled with warm water will not be broken, and it is exactly completely bubble.

In the Antarctic place, let a large pot of water do not boil, but also maintain a certain temperature, this difficulty can be small.

Why is this, Xiangyang prepares a hundred boxes of bridge rice to make breakfast, but the crew has not eaten the most important reason.

However, Chen Qingsheng personally shot, and it is naturally no problem.

Pour the half box rice noodles into a large pot, then join two large barrels of warm water into the pan, Chen Qingsheng will take the fire to a small level, keep the water in the pot does not cool down.

Garlic is already awkward, Chen Qingsheng only needs to use the knife to put the garlic bulls into garlic, the garlic, the garlic, the garlic, the garlic, is done.

Soon, the fan is soaked, and the garlic has also got a big basin. Chen Qingsheng squatted his hands and brought a pair of rubber gloves and began to formally cuisine.

The practices of garlic fans are very simple. Basically, as long as they are individual, they can learn.

First put the scallvered water for three minutes, then put the garlic in the scallop shell, then put a circle of fans in the fan shell, then drain the green garlic, and finally on a little soy sauce. Oyster, you can put it directly on the fire.

However, it is necessary to bake the garlic, but also to ensure that the fans are not baked, but a craftsmanship, a lot of chefs specializing in this line, it is difficult to grasp the fire, generally not garlic No grilled incense, it is fans baked.

On the side, Fang Friendou took the root smoke and gentleman, "Garlic fans steamed, I have spit it, this garlic fan is baked, it is true for the first time."

Xiangyang glanced at Fang Friends, and the garlic fans steamed the fans in the southeast coastal dishes in the southeast of China. It belongs to the Cantonese seafood steamed food. Fang Friends still haven't eaten it. It is strange.

"The main cooking process of garlic fans is steaming, the process is very complicated, the whole process should be used for more than an hour, very time, the baking fairy is simple, the fire is on the table, I will try it for a while. My craft, advised than the garlic fan steaming fan you have ever eaten. "Chen Qingsheng looked up.

Xiang Yanyu laughed, "Master Chen, you are not right, steaming is completely two things, one is paying attention to nutrition, one is to pay attention to the taste, how can these two ways simply use a taste? Contrast. "

Although the garlic fan steaming fan is the classic dishes of the Guangdong Province, but the taste is not excellent. It is really excellent. It is nutritious, high-protein, low fat, is calcium supplement, supplement of iron, fans generally use green bean flour It has the effect of clearing and detoxifying, especially suitable for summer applicable.

Garlic flour floral scallops are a new way of eating in the inland, and the scallops are generally frozen. The nutrients themselves have lost a lot. The fans also use the best silver silk powder with a test.

Of course, the nutrients of the grilled scallops are not good, it is relative to steaming.

In fact, it is very rich in nutrition.

Scallops and famous dry shell, Yaozhu, Jiang Yaozhu, vearate column, honey, and corner band.

After making it into dry, it is one of China's famous Haibui, is a very precious aquatic food.

The ancients said: "Three days after the food, he will hell to the chicken shrimp." It can be seen that the tasty is very different.

Dried Beneu has a variety of nutrients such as protein, carbohydrate, riboflavin and calcium, phosphorus, and iron, and the protein content is as high as 61.8%, which is 3 times that of chicken, beef, fresh shrimp.

In addition, the content of the dry shell mine is far in shark fin, and the bird's nest is above.

Dried beef rich glutamate, the taste is fresh, compared with fresh scallops, the smell is reduced.

In addition, Subei has nourishing yin and kidney, and the stomach is functional. It can treat the hair dizzy, thirst, thirst, vain cough, spleen and stomach weakness, often help to lower blood pressure, lower the needol, replenish fitness.

According to records, Subei is an anti-cancer, softened blood, and prevents arteriosclerosis, etc.

In general, the steamed taste is too heavy, and the foreigners are generally not used to it.

And the roast dried smell is delicious, very suitable for spleen and stomach weakness, insufficient gas, malnutrition, long-term illness, five internal organs, people who eat spleen and kidney yang

"Do you want to put some honey or paprika?" Chen Qingsheng asked the ridge.

"You don't have much seasoning to make too much seasoning when you are seafood? Saying is to destroy the original smell of seafood, how did this modification?" Fang Friendou doubts.

Chen Qingsheng glanced at his friends, and he said: "If you eat, you will put a little seasoning?"

Fang Youqun looked at the burning booth, "Is this not roast scallop?"

"I still put a small amount of rice noodles on the scallvery. Our scallop is fresh, the smell is very heavy. When you eat the scallops, this is smell is covered by the savory flavor of the scallop, so it doesn't matter, but crossing the bridge rice noodles. There is no savory, if you don't put some seasonings, these fans are very heavy, it is difficult to swallow. "Xiangyang smiled and said.

"Oh, it turned out to be like this." Fang Friendou suddenly realized.

Xiangyang wanted to think, said: "Master Chen, you give this one of these honey, what is the taste of honey, the rest, let everyone make everyone according to their own Taste, go to apply chili sauce or honey yourself. "