Rebirth 1988 Farming and Raising Children

Chapter 256
Jiang Ancheng was a little too surprised and suddenly shouted.

"Everyone, look what this is!"

Xiao Yu'er looked back and saw Jiang Ancheng holding a big shell-like thing in his hand.

This big thing looks a bit familiar.

Xiao Yu'er and Li Guoguo came forward and asked, "What is this? Is it so big?"

Jiang Ancheng smiled and said: "This is an abalone. Such a big one is very rare!"

Although Li Guoguo grew up in Shanghai and could see a lot of seafood in the seafood market, she rarely went there, and her impression of abalone was all dried abalone.

When he saw the live abalone, he turned around and asked Li Yuanming: "Dad, why is this rainstorm different from what we eat?"

Li Yuanming smiled and said: "What we eat are all processed dried abalones. This kind is alive, so of course it is different!"

Li Guoguo smiled sweetly and asked like a foodie: "Dad, is it equally delicious?"

She also likes to eat abalone, but abalone is expensive. They can only eat abalone when Li Yuanming opened his shop and sold paintings.

Li Yuanming smiled and said: "The fresh ones are just as delicious. If you can find one here, you will definitely find the second one. Let's take a closer look!"

As soon as he finished speaking, Long Xuan discovered the second large black gold abalone not far from where Jiang Ancheng found the abalone.

This black gold bobby was bigger than the one Jiang Ancheng found just now, which aroused everyone's surprise.

Jiang Ancheng asked the local translator accompanying him: "Don't you want to eat such a big abalone?"

Jiang Ancheng remembers that people in Europe still eat abalone.

The translator laughed and said, "We eat more sea fish and less abalone."

From the translator, Jiang Ancheng learned that the local seafood was very abundant and there were many other choices, so naturally no one was that interested in abalone.

Especially the crabs that Jiang Ancheng and the others like very much are too small in the eyes of Europeans, and they can't eat much meat at all.

Far less popular than king crab, lobster, and tuna.

An idea suddenly came to Jiang Ancheng's mind, why not make use of such a good resource.

Business and trade can also be done abroad. Just like they sell truffles here, can their seafood be sold domestically?

Jiang Ancheng asked the translator about the local abalone fishing policy.

In ancient times, abalone was regarded as an extremely precious ingredient. Only the royal family and the upper class could taste it. Even in the next few decades, the price of abalone will still be very expensive.

Jiang Ancheng vaguely remembered that dried abalone was more expensive than fresh abalone because freshly caught shelled abalone required labor costs and a lot of time to clean and process.

But the most important thing is that the processed dried abalone can still retain its original flavor and rich nutritional value. Jiang Ancheng remembers that the last time he was in Shanghai, he invited the flower shop owner to dinner and ordered a braised abalone with two heads of abalone. The two-headed abalone is very large, of very good quality, tender and elastic, and has a richer taste.

Jiang Ancheng remembers that just a plate with five of them cost more than 200 yuan.

This means that Shanghai can dare to sell it like this, but there are still many people eating it.

It can be seen that what wealthy people pursue is no longer cost-effectiveness, but the best taste.

As long as the taste is slightly better, you can still pay for it.

If there are a lot of abalone here, you might be able to make a profit by picking them up and processing them into dried abalone.

However, Jiang Ancheng had never been in the seafood business and did not know the specific policies on local seafood fishing and breeding, so he casually asked the translator: "You can't just catch your local seafood, right?"

The translator nodded: "Anything exceeding a certain amount will be strictly inspected."

Jiang Ancheng asked again: "Do we need to review the things we caught now?"

The translator shook his head: "No need for the time being, as long as there are no more than five, and don't pick up very small abalones."

Not allowing very small abalone to be picked up is to protect the local ecology.

Five such big abalones, picked up casually, are enough for a family to eat two meals.

The local government's management is relatively loose.

But if you're doing business, that won't work.

Just to export five abalones, why bother.

When Jiang Ancheng asked the translator what he would do if there was a large amount of fishing, the little fish shouted in surprise: "Dad, look, what is this!?"

Jiang Ancheng walked over and took a look, and saw bunches of green plants, like small green grapes, spread out in the sea.

There were so many that they covered the entire body of water in front of them.

Just when Jiang Ancheng was about to pick a bunch and take a look, Li Yuanming said in surprise: "Sea urchin, sea urchin! Look! There are so many sea urchins!"

Neither Xiao Yu'er nor Long Xuan have seen sea urchins yet. They may have seen them and didn't pay attention to them when they went to the market before.

Seeing Li Yuanming pointing at the rocks one after another, like hidden weapons, it was terrifying and terrifying.

Jiang Ancheng bought sea urchin sauce in his previous life, and when Xiao Yuer took them to the buffet restaurant, they also had sea urchin sushi and grilled sea urchin.

At this moment, seeing so many sea urchins, I couldn't help but recall the taste of my previous life.

Sea urchin is indeed a good thing and tastes pretty good.

Especially for steaming eggs.

Instead, fresh sea urchin can be eaten directly after prying it open. It is very fragrant and tender.

When Jiang Ancheng thought about it, Li Yuanming was much more anxious than Jiang Ancheng.

He is a big fan of sea urchins, fresh sea urchins, and he can eat twenty of them in one sitting.

Li Yuanming reached into the reef pit and pulled out a particularly large sea urchin.

The children looked around with curiosity on their faces.

Zeng Shuanglin tentatively touched it with his hand. It felt prickly, and asked Li Yuanming curiously: "Uncle, is this edible? It doesn't look like it can be eaten."

Li Yuanming smiled and said: "It can be eaten, and it is the most delicious when eaten raw!"

Fortunately, they brought scissors. Li Yuanming put on his gloves, put the sea urchin in his palm, and cut it open to reveal the golden and attractive sea urchin meat.

Everyone exclaimed in amazement, and Li Guoguo even said something in Shanghainese dialect, "It's so fat! It tastes delicious!"

Jiang Ancheng also thought it was good and fished one out of the sea.

Li Yuanming had already taken the lead in giving it to the children to taste.

When the children taste it, it is like opening the door to a new world.

Li Yuanming also wanted to give the translator a taste, but the translator simply waved his hand and refused.

None of the locals eat this kind of food.

He actually refused to eat such a good thing, Guo Guo said: "What a pity, you don't want to eat it, then let us eat it for you!"

Jiang Ancheng's eyes lit up: "Yes, if they don't eat it, they can let us eat it!"

Although the translator did not eat the sea urchin, he picked up the small grape-like plant in the water and said to everyone: "This is called sea grape. It is a very delicious seaweed. It is available in the market. You can eat it." Feel free to eat!”

After saying that, the translator raised a bunch and put it into his mouth.

The crunchy texture of the batter made people feel very strange. Only then did Jiang Ancheng recall that this was probably a rare sea vegetable that he had seen in videos in his previous life.

The price of this kind of sea vegetable is slightly cheaper than caviar, but not much cheaper.Become a noble of the sea.

When Jiang Ancheng saw so many things here, he was a little confused. The sea was almost covered, so why were they so expensive?

Suddenly, Jiang Ancheng thought again that the truffles in their country were also in abundance before their market value was discovered.

After the market value is developed, it will naturally become more expensive.

However, this stuff does taste pretty good.

Jiang Ancheng suddenly had another idea: package this thing, put an advertisement to explain its nutritional value, and then sell it!

If you sell it locally, Jiang Ancheng will probably sell it well.

Jiang Ancheng specifically asked the translator how receptive the locals were to this food, whether anyone liked it, and how much it cost.

Jiang Ancheng was satisfied with all the answers given by the translator, except for the last one. If it were to be salvaged, only locals could salvage it.

This means that Jiang Ancheng looked at such a profitable business but had no idea what to do.

Jiang Ancheng frowned and asked, "If I buy a house here, will I be eligible?"

Jiang Ancheng remembered that in his previous life, many people bought houses abroad. After buying land and investing, they were able to obtain some privileges abroad.

The translation of Jiang Ancheng's question is not clear, but there are too few things that cannot be done with money.

The translator immediately said: "I can ask for you!"

Jiang Ancheng nodded: "Then you can ask for me!"

Everyone just picks up a few kilograms of sea grapes from the sea.

The explosive texture is crunchy in the mouth, a bit refreshing and a bit fun.

While the little fish was chewing, they used the clips to pick up the sea urchins. In a short time, their buckets were full.

And they only moved a few steps around.

There are simply too many things.

The children hadn't had enough fun yet, so Jiang Ancheng asked someone to get a bucket and continue the chase.

Li Yuanming said: "There are so many, we can't finish them!"

Jiang Ancheng smiled and said: "Take it back and process it. You can eat it for a long time after processing."

Li Yuanming thought of Jiang Ancheng's craftsmanship and couldn't help but smile: "We are lucky again tonight!"

Zeng Shuanglin found a few small fish in the puddle. Because they were too small, no one could bear to catch them, but he unexpectedly found an octopus hidden in a crack in the stone.

I caught three octopuses at once, and together with the octopuses from before, it was enough to stir-fry a plate of vegetables.

The little fish loves to eat crabs, so they asked Uncle Long Xuan to move the stones while they used pliers to pick them up.

The crabs here are really stupid and don't run much. Xiaoyuer caught a dozen of them by himself.

In addition to these seafood, small fish also found conch on the reef.

I don’t know the name of this kind of conch, but it’s really pretty.

When the translator saw the little fish picking it up, he quickly said: "It's poisonous. This is a poisonous conch. You can't just pick it up!"

The little fish was startled and quickly threw the conch into the sea.

Jiang Ancheng grabbed Xiao Yu'er's hand and found that there was a cut on his hand, which had been soaked in sea water and turned white.

Jiang Ancheng hurriedly asked the translator: "This wound came into contact with the thing just now, will it be okay?"

The translator hurriedly said: "No, no, that conch has to be eaten in the stomach before anything will happen!"

When Jiang Ancheng heard this, he immediately breathed a sigh of relief and told Xiao Yu'er: "Be careful when you find anything. Don't touch it randomly, it may be dangerous!"

Xiao Yu'er nodded: "I understand! I won't touch this kind of conch next time!"

Seeing that he listened, Jiang Ancheng felt at ease.

They returned to the hotel with a large amount of loot.

When I brought it into the small kitchen, the head chef came over to take a look and thought that the seafood in their store had been restocked.

He was just about to curse, who put the seafood on the ground so casually.

Jiang Ancheng and Long Xuan walked out of it.

Jiang Ancheng asked the translator to say to the chef: "We brought this back from the sea. We want to make it into sauce, and there are some delicacies. We will give you some later."

Hearing that Jiang Ancheng was going to make delicious food again, the head chef's eyes lit up and he said hurriedly: "Ook, Ook! Very Ook!"

These are a few Chinese sentences that he learned with great difficulty.

The main seafood Jiang Ancheng brought back was sea urchin.

The sea urchin made into sea urchin sauce is super delicious, and the remaining oysters, crabs, octopus, and abalone are planned to be directly made into different seafood dishes.

To be honest, Jiang Ancheng is not that good at cooking seafood dishes.

After all, I had never eaten seafood a few times in my previous life.

However, people with well-developed cooking talents and skills, even if they have not eaten a few times, can still know how to cook these ingredients based on experience and feelings, so that they can be fully developed.

The head chef was about to leave, but he was curious about what Jiang Ancheng and the others were going to do, so he acquiesced and didn't leave.

Jiang Ancheng spent money to find a waiter, tipped him well, and asked him to fetch the sea urchin meat.

However, the waiter himself was not familiar with this kind of seafood. When he tried it tentatively, he was pricked several times. Jiang Ancheng and Long Xuan had no choice but to serve it themselves.

The head chef was a little confused as to what Jiang Ancheng was doing by cutting these things.

Although the yellow inside is edible, it is often mixed with other internal organs, giving it a particularly fishy and bitter taste.

The head chef never cooked with sea urchin again.

At this time, seeing that Jiang Ancheng was going to start with sea urchins, he also became interested and asked Jiang Ancheng: "What are you going to cook?"

Jiang Ancheng said with a smile: "Didn't you say that I want to make sauce? This must be the freshest seafood sauce. I think it is more unique and delicious than my mushroom sauce."

Jiang Ancheng told the truth. The freshness of seafood is indeed more delicious than processed mushrooms.

Of course, based on cost.

Seafood is also much more expensive.

Especially sea urchins, which are very laborious to handle.

First, you have to break the shell of the sea urchin, cut a gap in the pot lid, and dig out the sea urchin meat. This alone takes a long time.

Not to mention, sea urchin must be cooked into sea urchin sauce.

Jiang Ancheng helped with it for a while, then stood up and went to get the ingredients for cooking the sea urchin sauce.

However, he searched for a long time, but could not find the seasoning that could make sea urchin sauce.

(End of this chapter)