Chapter 438 I Like This Thing the Most

A beautiful shell is like a bright moon, and the two pieces are warm, softened and plump!

These two sentences are the most appropriate description of the ingredients that Ye Fei finally took out.

I saw that the outside of this thing is a light green shell, which looks very beautiful.

On this light green shell, there are several small round holes.

This kind of thing can be said to be familiar to many foodies in the live broadcast room. Even if they have never eaten it, they can still call it by its name after seeing this shape - abalone!

"Abalone! Let me know, what kind of porridge is Ye Shen going to make? The ingredients are too expensive, right?"

"A pair of small abalones, I like these things."

"Nimma, you like everything. You said you liked crabs when you saw them just now, but now you like abalones again. Is there anything in the world you don't like?"

"I do not like you."

"you………"

"Abalone, what the fuck, eight treasures of seafood, this, this... God Ye's porridge is going to heaven, if I read correctly just now, God Ye also took out scallops, and put eight seafoods in this pot of porridge. There are two kinds of Jane's, let alone drinking this porridge, just smelling it will probably make you beautiful."

"Ah, little abalone, my little abalone, no one can grab it from me, this pair of abalones is mine."

"Damn it, it's yours, you're going to climb into the computer and go with God Ye, what you said is true."

...

Some things are naturally 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.

Holding two abalones in his hand, Ye Fei smiled and said, "Does it look good?"

Everyone: "..."

"I wiped it, and suddenly realized that God Ye is very dirty."

"Hahaha, is it good-looking? God Ye, do you think it looks good? Laughing to death."

"I sprayed it. God Ye asked such a powerful question. I think it looks good."

"Damn, a bunch of filthy people, you have misunderstood God Ye's meaning. God Ye is asking you whether the shells of these two abalones look good?"

"Uh uh uh, you're smart, you're smart, Ye Shenming has another meaning, and you still don't understand."

"...Damn, there are a lot of underage children in the live broadcast room. Is it really okay for you to be like this?"

Ye Fei asked a question, which directly caused the audience in the live broadcast room to fight again.

Holding the abalone in his hand, Ye Fei said: "Abalone, some people also call him Mingmu fish. Why is there such a name? It's very simple. It has something to do with 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 in protein, low in fat, and a very important point is that it is very rich in amino acids, and the collagen it contains almost reaches about half of the body. But it is very scary. This kind of thing can be said to be full of treasures. People only know that abalone meat is delicious and has high nutritional value, but they ignore that abalone shell is also a very precious thing. This thing can be used with other medicinal materials to prevent and treat it. There are many kinds of eye diseases. All abalone shells are also called Shicaiming, 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 amazing. It can clear away heat and nourish yin, and nourish the liver. Tonifying the kidney, nourishing blood and warming the stomach, and the 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 started to pack the ingredients.

The first thing to deal with is prawns. How to deal with prawns, Ye Fei can be said to be a veteran. He has already done it when he made potato shrimp balls, and he also handled lobsters when he was making matsutake cheese baked lobsters, so he has experience.

Quickly remove the head and thread of the prawns, rinse them under the tap, and put them in a large bowl.

After processing the shrimp, the next step is to process the abalone.

This is also the first time for Ye Fei to clean this thing. According to the experience provided by the system in his mind, Ye Fei picked up an abalone, and the first thing is to clean it.

The environmental water quality requirements for the growth of abalone are very high.

But this does not guarantee that the body of the abalone is clean, so it still needs to be cleaned.

Ye Fei first rubbed the abalone with salt for a while, then took a small brush, just like when cleaning the lobster, held the abalone under the faucet and cleaned it under running water.

After washing the shell, break off the shell and rinse the inside.

The next step is to separate the meat and shell of the abalone.

The place where the abalone meat and the shell are connected is called the scallop. To separate the abalone meat from the shell, the scallop must be cut off.

There are many tools that can be used to cut this thing, as long as it is convenient to use.

Ye Fei chose a sharp knife with a curved shape. He saw that he was holding the abalone in his left hand, and then he slashed the sharp blade lightly on the position of the shell, and the blade went in, and then cut forward. When the blade was halfway in, Ye Fei pried up with his right hand, and the tender abalone meat was pried off.

When doing this step, you must pay attention to the fact that the stomach and intestines of the abalone cannot be broken, otherwise the messy things the abalone eats will burst out, which will affect the delicious taste of the abalone.

Ye Fei also carefully cleaned off the abalone's flesh, then changed to a sharp and narrow knife, and cut it gently to remove the abalone's stomach and other internal organs.

After this step, the abalone is not considered to be cleaned quickly, because there is an esophagus in the stomach of the abalone. This thing eats food such as seaweed all the year round, and the smell inside is also very strong. If it is not removed, it will affect the taste of the abalone. There will also be an impact.

Ye Fei made a small cut on the mouth of the abalone with a sharp knife in his hand, then found the head of the esophagus, gently pulled it out, pulled the esophagus out, and threw it away.

Do this step, the abalone is considered clean.

Immediately afterwards, Ye Fei treated the other abalone and took it under the tap to rinse it.

After rinsing the abalone, Ye Fei put it together with the prawns, and directly handled the swimming crabs.

Swimming crabs were used by Ye Fei when he was an apprentice cook at Tianhe Shang Palace, so he can clean them up quite neatly now.

The first is to clean swimming crabs. This cleaning method is similar to cleaning lobster and abalone. The main method is to use a brush to focus on the places where swimming crabs tend to hide dirt.

Swimming crabs are delicious, but there are a few places that must be cleaned, that is gills, intestines, stomach and heart.

The gills are the organs used by swimming crabs to breathe. Since they breathe in seawater, the gills also act as a filter, keeping many impurities and harmful substances out of the gills, so this place is very dirty and must be removed.

The gills of swimming crabs are on both sides of the abdomen, and there are two soft things like eyebrows, also called crab eyebrows.

The easiest 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 passes through and is stored. The first taste is not fresh, and the second is more impurities, so they must be removed.

Crab sausage is a thread, which is easy to find, just tear it off.

The crab stomach is in the middle of the crab roe. It is gray-black in color, and some are dark black, showing an irregular triangle. It should be carefully removed to prevent the crab stomach from bursting and the contents inside to flow out.

The last is the crab heart, which is the heart of the crab. The reason why this thing cannot be eaten is because its coldness is much greater than that of the whole crab, especially women, whose physique is cold. Eating crab hearts can cause symptoms such as cold hands and feet, so if there is really no need for this thing, it is best to get rid of it.

Clean up all these things, and the rest is edible.

Seeing that after Ye Fei handled the swimming crab, he directly took the back knife, cut the swimming crab twice horizontally and vertically, divided the swimming crab into four pieces, and put them together with the prawns and abalone. Then Ye Fei added an appropriate amount of refined salt, and finally poured Add an appropriate amount of rice wine and marinate directly.

During this waiting process, Ye Fei started to process the scallops.

This thing is also an extremely delicious ingredient, and it is also one of the eight treasures of seafood, but it is only dried.

So Ye Fei first soaked the scallops in water, then chopped them up with a knife, and put them on a small plate.

Clams are washed directly and boiled in boiling water. After the water boils and the clams are cooked, take them out to cool slightly, separate the meat and shells with a knife, and put them together with the scallops.

Finally, slice ginger and green onion and put them together, wash wolfberry and red dates and put them together.

After these things are finished, they are all pushed aside, and Ye Fei starts to deal with the rice and glutinous rice.

To make porridge, no matter if it is rice or glutinous rice, you can’t use too much. If there is too much, the porridge will either not be boiled, or it will be too sticky, so it must be appropriate.

Ye Fei had the ratio in mind, so he put a certain amount of rice in a bowl, and then took one-third of the glutinous rice and rice ginseng together, washed it evenly, and then added water to soak it.

This time is usually half an hour, at least twenty minutes.

This is to allow the rice to fully absorb the water, so that the porridge will be pure white and sticky.

Ye Fei soaked for twenty minutes, and then took a pot, which was a brownish-red casserole.

In fact, there are many kinds of pots you can choose for cooking porridge, but if you want to cook a pot of superb porridge, the most ideal pot is a casserole.

Because the casserole has good air permeability, good heat absorption, and its heat preservation is also the strongest.

Ye Fei used a casserole.

Put the soaked rice in the casserole and add enough water to it.

When cooking porridge, water must be added at one time, and water cannot be added in the middle, especially cold water, which will seriously affect the quality of porridge.

After finishing these, Ye Fei put the casserole on the stove. In order to save time, he directly turned on the high heat and boiled it for a while, then turned down the heat and simmered it slowly.

The things Ye Fei uses are black technologies provided by the system. Although cooking porridge with this thing is a slow job, Ye Fei can make it fast if he wants it.

After boiling for about ten minutes, Ye Fei took out the swimming crab, rinsed it with water, and put it directly in the pot, followed by scallops, wolfberry, red dates and sliced ​​ginger.

After another five or six minutes, Ye Fei put the shrimp and abalone in.

After cooking for another seven or eight minutes, put the clams and chopped parsley in, then cover the pot and start simmering.

Five minutes later, Ye Fei opened the lid of the pot, and instead of turning off the heat, he put the chopped green onion in the pot, stirred it, and then turned off the heat.

Just when the stove was turned off, Ye Fei saw a milky white air mass flying out from the casserole. On this air mass, there were patterns of swimming crabs, prawns, clams and abalones...

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