Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 683 What is the key to making butterfly sea cucumber?Lin Xu: Let the butterflies fly! 【Subscribe】

"What does this rich lady do?"

When Shen Jiayue walked into Deng Lisong's house with Dundun in her arms, she asked casually.

Deng Lisong called out George Peggy who was playing in the living room, and then said:

"I don't know, my parents' colleague introduced me to carve a few jade tripods. She provided the materials, but I don't know what to use... In the first half of this year, I was bound by this job."

Although he is his own boss, Deng Lisong's mentality is more salty than salty fish. He only feels that he will be bound for a while in the future and will not have time to play with George, which is a bit distressing.

He didn't want to take the job at first, but Deng Lisong still agreed when Mrs. Fu used her banknote ability and the temptation to carve large-scale jade objects was too great.

Shen Jiayue said:
"It's enough to separate work and life, and adjust the time well."

At this moment, George and Peggy came running from a distance. When they saw Dundun, they rubbed each other affectionately. Dundun was also very happy. He stuck out his tongue and licked the heads of his younger brothers and sisters, and then ran away to play. up.

Shen Jiayue found out that George and Peggy had grown up a bit since they hadn't come during this period of time.

In the past, the two little ones were fluffy little fat balls, but now, they have grown a little longer, and they don't look as fat as before, but they are still very cute.

Lu Lu held up her mobile phone and took pictures beside her, and asked curiously:

"I read on the Internet that there will be embarrassing periods when Maomao grows up. What does the embarrassing period mean?"

The so-called embarrassment period generally refers to the period of three to six months when the cat’s body develops rapidly. The body looks like only a skeleton, not much flesh, and no gills on the face. It looks thin and ugly, so it is called for the embarrassing period.

But after six months, the rapid development of bones ends, the body rapidly becomes fat, and the cats will become cute again, especially the shiny guard hair grows, making the cat look a bit more mighty.

During this period, cats need to eat a lot to supplement nutrition, otherwise they will be small, weak, and have hypoplastic bones.

When it comes to cats, Deng Lisong comes alive:

"Then George and Peggy have reached an embarrassing period?"

Shen Jiayue looked at the two little guys:
"It should be entering that stage soon, but it hasn't arrived yet, but as long as the nutrition is adequate, the embarrassing period doesn't matter, just let them eat more and play more."

Three to six months is the formation period of the cat's personality, so it is necessary to accompany the cat more to let the cat develop a sunny and lively personality. If you don't pay attention to it, the cat may become gloomy.

Lu Lu said:

"These two kittens are so cute. When I decide to keep a cat later, I will ask Dundun to help me get one from the Forbidden City. I will raise it as a child and take good care of it."

Shen Jiayue agreed:

"Okay, no problem, let Dundun choose one that suits you then."

Just as he was talking, Deng Lisong took out an electric butterfly from the living room for the cats to play with.

The colorful butterfly is fixed on the electric chassis with a thin steel wire, which can make many irregular movements, which is a fatal temptation for cats.

Dundun found out first, and immediately came to play, George and Peggy also followed, and the three little ones came to the toy.

Peggy is very playful, and she doesn't care too much about her hands. With a pounce, she grabbed the butterfly's wings, and the toy immediately became incomplete.

Dundun didn't enjoy the game, so he patted Peggy's head with some dissatisfaction.

When Shen Jiayue saw it, she quickly hugged Dundun:

"Okay, okay, don't be angry, dad is going to make butterfly sea cucumber this afternoon, and then Xiaodundun will try it too, do you think it's okay?"

Little Fat Cat calmed down when he heard that there was something to eat.

It yelled softly at Mommy, which means it wants to keep its word, don't lie to me.

Shen Jiayue rubbed the little guy's head, said with a smile:

"Don't worry, you will definitely be able to eat butterfly sea cucumber this afternoon. If you can't eat it, Mommy will pay someone to make it. You will never be disappointed."

At noon, Lu Lu and Shen Jiayue had lunch at Deng Lisong's house.

It was about time to make butterfly sea cucumbers, so he took Dundun back. Deng Lisong was free and wanted George and Peggy to taste butterfly sea cucumbers, so he asked the nanny to drive to Linji Food.

Before raising a cat, he would never go out so actively, let alone go to places with many people.

But now, in order to let his cats and cats taste the taste of butterfly and sea cucumber, Deng Lisong, the fearful old father, has also become stronger.

The sense of responsibility is indeed the source of motivation for people to mature.

If there is no George, it is estimated that the jade carving master will still be hiding in his courtyard, unwilling to communicate with the outside world.

On the way there, Deng Lisong sent Cai Sen a message:

"I took George and Peggy to Linji Food. Boss Lin is making butterfly sea cucumbers this afternoon. I'm going to let the two little guys taste the taste. Just go to Linji directly after you're done."

Soon, Cai Sen, who was out for photography, replied with a message:

"Damn, you actually went out on your own initiative? When George grows up, he will definitely write an essay titled "My Social Horror Father" to repay you."

Deng Lisong ignored him, but put away his cell phone and hugged George tightly in his arms.

When we arrived at Yingchun Street, the car was parked, and everyone got out of the car one by one.

Shen Jiayue hugged Dundun, Lu Lu hugged Peggy, Deng Lisong hugged George, and everyone walked into Linji Food together.

Now that the store is past business hours and there are no customers, Shen Jiayue said to Dundun:
"Take your younger siblings to play on the service desk, don't run around, I'll go up and see when the sea cucumbers start to be made, and I'll get you some snacks by the way."

Dundun naturally wouldn't object, so he meowed, and then led the two cuties to the service desk and played with a bouncing ball with feathers.

Upstairs, Lin Xu is adjusting the shooting equipment.

At the next workbench, Xie Baomin and Yuan Debiao were busy arranging the ingredients to be used.

Before you start shooting, prepare all the ingredients and ingredients you want to use, and put them in plates and bowls, which not only looks a lot neater, but also facilitates presentation.

"The quality of this sea cucumber is really good. It grows like a baby carrot. Isn't the price cheap?"

Yuan Debiao looked at the sea cucumbers that had been delivered, they were longer than his hands, and they were thick and thick. According to the concept of health preservation based on shape supplementation, men should eat more sea cucumbers.

But the National Football Team used practical actions to tell the world that eating sea cucumbers does not supplement anything, and the bottom plate should be as soft as possible.

Xie Baomin smiled and said:

"Originally, sea cucumbers for butterflies should be made of sea cucumbers, so that the butterflies look bigger and more elegant when placed on a plate, and it saves materials."

The butterfly sea cucumber dish was originally a recipe that the chef racked his brains to come up with when the ingredients were insufficient.

Cut the soaked sea cucumber into slices with an oblique knife, and then process it into butterfly wings, spread a little minced chicken, steam it and put it on a plate. You don’t need a few slices for one plate, and one sea cucumber can make several plates.

As for the amount of minced chicken, it can also be ignored.

The highlight of the whole dish is its appearance, which can be regarded as a cooking model of high-end chefs "doing a dojo in a snail shell" - using limited ingredients to make a poetic dish that pleases the guests and the host.

Yuan Debiao put down the sea cucumber, wiped it and said:
"Each era has the aesthetics of an era. In the past, sea cucumbers were not enough. Chefs figured out butterfly sea cucumbers. If they want to save them now, they will probably chop them up and make sea cucumber rice or sea cucumber noodles. This is more affordable."

In the past, there were many arty people. When they saw butterflies made from sea cucumbers, they immediately felt novelty and thought the chef's craftsmanship was wonderful.

But when modern people see this dish, their first reaction will be:

"Damn it, the chef cut corners to such an extent, right?"

Soon, everything is ready to start production.

Shen Jiayue brought some steamed diced fish to Dundun and two friends who came to visit, and then went back upstairs to take pictures of butterfly sea cucumbers.

"Master Deng didn't come upstairs?"

Lin Xu was a little curious when he heard that Deng Lisong was coming.

Reminiscent of the social fear of this jade carving master, it is reasonable to hide upstairs, but I didn't expect him to stay at the service desk downstairs, never separating from his cat for a moment.

Shen Jiayue said:
"Master Deng's society may soon be cured by the kitten. For a person like him who lives alone, he really should raise a small animal."

When ready, the recording begins.

Lin Xu waved to the camera:
"Hi everyone, I'm Lin Xu. I've made a lot of high-end Northeast cuisine series, but before I took pictures of land ingredients, today we will take pictures of Northeast seafood, which is a high-end treasure that is well-known at home and abroad - Liao See."

The name Liaoshen is the abbreviation of Liaoning sea cucumber, which is not only a specialty of Liaoning, but also a variety of sea cucumber.

This kind of sea cucumber is synonymous with high-end sea cucumbers because the temperature of the waters where it lives is low, so the meat is fat.

Well, sea cucumbers, like abalones, are also priced according to the number of heads. The fewer the number of heads, the larger the size and the more expensive the price.

Then, Lin Xu introduced senior brothers Xie Baomin and Yuan Debiao, and then talked about the ingredients to be used.

"The ingredients used in this dish of butterfly sea cucumber are: water-fat sea cucumber, chicken breast, cooked pork fat, cooked ham, spring bamboo shoots, clear soup, water-fat shark's fin, black sesame, egg white, water starch, salt..."

Every time Lin Xu introduced an ingredient, Xie Baomin or Yuan Debiao would explain the simple usage.

For example, chicken breast and pig fat are used for butterfly body, ham and spring bamboo shoots are used for butterfly pattern, black sesame is used for butterfly eyes, shark fin is used for butterfly tentacles...

After Lin Xu finished introducing the ingredients, the production process of the whole dish was basically explained clearly.

This way of introduction allows netizens who watch the video to get in as soon as possible, without having a dark eye and no clear understanding of this dish at all.

"After introducing the ingredients, let's start cooking."

Lin Xu took the soaked sea cucumber in his hand, cut open the stomach with scissors, cleaned out all the intestines and other internal organs, and removed the mouthparts.

When cutting, pay attention to the strength of the knife, and try to make the incision form a straight line.

Because the sea cucumber slices cut out in this way are more like butterflies.

After tidying up, put the sea cucumbers into the pot, scoop in the clear soup, add some green onion and ginger, bring to a boil on high heat first, then turn to low heat, and cook the sea cucumbers by blanching.

This is not only to remove the peculiar smell and impurities, but also to let the sea cucumber taste in advance, so that it tastes more delicious.

Sea cucumbers should not be cooked for too long, they can be served in about 5 minutes.

Soak the sea cucumbers in cold water. Taking advantage of this time, start making minced chicken.

Yuan Debiao took a piece of chicken breast, first removed some fascia on the surface, and then began to smash it with the back of a knife, smashing the chicken breast into a meat paste.

What Lin Xu smashed was pig fat, which should also be smashed into a puree, but the amount should be less than that of chicken breast, otherwise the butterfly sea cucumber will taste a little greasy.

Xie Baomin said to the camera:

"Chicken breast is more delicate and easy to shape, so I usually choose to use minced chicken to make butterfly sea cucumbers, but if you want to change the style, you can also replace it with fish, and the taste is also very good."

Cooking is all-inclusive, and there are no strict regulations on the use of ingredients. Since chicken is fine, fish is naturally fine.

Relatively speaking, the cooked pig fat in the ingredients is more important.

Because no matter whether chicken or fish, they are both fresh and tender, but not plump enough. If you want to taste good, you must naturally have fat pigs.

The chicken breast and pig fat are all smashed into minced meat, the fascia is removed, sieved and put into a basin.

Add an egg white, a small handful of potato starch, and some salt and pepper to it, and mix well with your hands. The chicken mince that is essential for making butterfly sea cucumbers is ready.

Xie Baomin took the sea cucumbers out of the cold water, and started slicing them with a knife.

"Come on, let's see who cuts the bigger butterfly piece and has a better display effect."

Xie Baomin was the first to pick up the kitchen knife, and started slanting the blade towards the camera.

There is only one way to cut sea cucumbers into butterflies, and that is to cut them with an oblique knife. If the sea cucumbers are too small, even use a slope knife.

However, there is no need to do this for sea cucumbers. If the blade is too inclined, the cut sea cucumber slices will be too long, and it will not look like a dancing butterfly.

With the knife tilted, cut the sea cucumber into thin slices of about three millimeters.

The opening left by cutting the stomach of the sea cucumber before packing it up, now just forms a slit in the lower half of the sea cucumber slice, which indeed looks very similar to the wings of a butterfly.

But if you want to be more like a butterfly, you need to further modify the knife.

For example, cut the butterfly's wings to make a beveled edge, and cut off the excess sea cucumber slices on the butterfly's head to form a top and bottom slit. Then put the butterfly's body on it, which is no different from a real butterfly.

After the sea cucumber was modified, the three of them each picked up the ingredients and started shredding.

As the spring bamboo shoots and ham are used for decoration, the finer the cut the better, because the thinner the butterfly, the more delicate the patterns will look.

Behind the camera, Shen Jiayue witnessed a competition of the pinnacle of knife skills.

The three cut the bamboo shoots into thin slices like paper, so thin that the pattern on the kitchen knife could be seen.

Then cut into hair-like filaments, cut them into clean water for washing.

The ham was also cut into thin strips, and Xie Baomin was still feeling emotional when cutting:

"Ordinary ham can't be cut into hair. This dish seems to save ingredients, but it uses all the essence. Only such dishes can be considered high-end."

Cut the silk, and then tear the shark's fin into hair strands by hand to make the tentacles of the butterfly.

Everything is ready to start making.

Spread a layer of lard on the plate, and select twelve sea cucumber slices, which should be well-proportioned in size, and neither large nor small ones can be used.

Use kitchen paper to wipe off the water on the surface of the sea cucumber, put it on a plate, and apply a little dry starch on the center of the sea cucumber, which mainly acts as an adhesive.

Next, pinch the prepared minced chicken into long strips and put them on the sea cucumber, dip your fingers in clean water, and carefully smooth the surface of the minced chicken.

Then use tweezers to insert black sesame seeds into the head of the butterfly to make eyes, and then use tweezers to interlace shredded bamboo shoots and shredded ham on the body of the butterfly to make patterns.

There must be intervals when placing them, not next to each other.

In this way, the blue of the spring bamboo shoots, the white of the minced chicken and the red of the shredded ham form three-color stripes on the butterfly.

Arrange it completely, and then insert the filaments made of shark's fin into the head of the butterfly from left to right, and the tentacles are installed.

Shen Jiayue leaned over with the camera and took a close-up, her eyes were full of shock:

"Wow, isn't this too much like a butterfly?"

The color of the skin of the sea cucumber is black, and the flesh inside is brown, which looks like a black-edged butterfly.

And the vivid horizontal stripes and tentacles make the butterfly feel alive.

As expected of a high-end dish, it took too much effort.

When I heard about making this dish yesterday, Shen Jiayue wanted to learn it secretly and amaze everyone.

But now... don't challenge the needle level of the emergency department!
After the butterflies were ready, the three of them compared them with a plate.

Lin Xu thought they were all the same, but Yuan Debiao was willing to bow down:
"I really didn't expect that I, a majestic cook of Northeast cuisine, would be outcompeted by the two of you brothers... From now on, Lao Xie will have to walk sideways."

Xie Baomin smiled modestly:
"It's not your fault. You're big and have thick fingers. It's normal to not be as flexible as our brothers and sisters. But after the video is uploaded, pay more attention to Lao Yin and Lao Fan. They have always said that you are poor in craftsmanship. I'm going to ridicule you."

Lin Xu felt dizzy for a while.

Brother, brother, don't get angry at this time, okay?

Believe it or not, I edited this passage into the feature film, so that you can feel the joy of being beaten up by Chef Yin and Chef Fan?
Yuan Debiao raised his eyebrows, and there was a bit more murderous look in his eyes:
"These two northwesterners, what qualifications do they have to despise our Northeast cuisine? Later, when we have an opportunity, we can argue with them, so that they can experience our method of convincing people from the Northeast."

Convince people with reason?

Lin Xu would like to ask, do you mean physics when you say reason?

After the comparison, put the steamer tray into the steamer and start steaming.

Taking advantage of this time, boil the prepared clear soup in a pot, pour it into a kettle, and cover it with a lid to keep it warm.

After 5 minutes, the butterfly sea cucumber is steamed, and the plate is taken out and placed on the work table.

After putting everything away, Lin Xu said to the camera:

"The following is the last link of this dish. In fact, it is also the link after the dish is served on the table - pouring the soup."

Butterfly sea cucumbers are the same as boiled cabbage. They need to be poured into the container after being served, so that diners can see the most moving moment of the dish.

The moving moment of the boiled cabbage is the opening of the lotus.

Butterfly sea cucumbers are butterflies dancing in the water.

Holding the kettle, Lin Xu slowly poured the broth into the plate along the side of the plate.

Originally, these sea cucumber slices were tightly attached to the bottom of the plate under the action of steam, but with the boiling clear soup, these sea cucumber slices immediately separated from the bottom of the plate and floated in the clear soup, turning and floating with the fluctuation of the soup.

With its elegant appearance and elegant appearance, it really looks like the butterfly has been resurrected.

"Wow, this is too beautiful, isn't it?"

When steaming, I already felt that the butterfly was perfect enough. I didn’t expect that the most beautiful thing was the moment after steaming and pouring the soup. No wonder this step has to be done after serving, which is really shocking.

Shen Jiayue pointed the camera at the plate to take a close-up, and swallowed by the way.

Such a cute little Fudie should taste delicious, right?

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It was windy today, I felt uncomfortable all over, stomachache, headache, and nose discomfort, which caused Chapter 1 to be delayed until now. Sorry everyone, this chapter is 5300 words, please ask for a monthly pass!
(End of this chapter)