My Deep-sea Fishery

Except for the cherished seafood, the remaining catches, even if everyone is left open to eat, how much can they eat?

Like large lobsters and hairy crabs, they are very expensive inland, but they are not worth mentioning on the seashore, especially on fishing boats.

Soon, Xiang Yang took Xu Fang and took a rubber boat to the icebreaker.

Because there are more things on the icebreaker than on the fishing boat, the deck looks more messy than Xiang Yang's deck, which is almost like a battlefield.

"Brother Yang, you are here." Wu Shiwen and He Mingde had already stepped onto the icebreaker before Xiang Yang. When Xiang Yang got on the boat, Wu Shiwen hurriedly greeted Xiang Yang.

Xiang Yang shouted with a smile: "Wu Shiwen, uncle."

"Lao He, how about the loss on your boat?" Xu Fangze asked as soon as he got on the boat.

After hearing this, Wu Shiwen waved his hand directly and said, "Hey, Master Xu, don't mention it. I'm upset when I mention it."

He Mingde also sighed, "A lot of things were blown away by the storm on the deck, plus some lost catches, at least hundreds of thousands were lost. If it weren't for the large number of Antarctic krill we had caught before, this The trip to the South Pole was almost a waste of time."

"It's all the same, people are fine, this is the best news." Xiang Yang smiled.

Wu Shiwen and He Mingde both nodded, "Yes, that's right, people are fine, that's the best news."

A gale of that level is completely a natural disaster.

In the face of natural disasters, human power is very small.

It is very lucky to be able to survive a natural disaster, but only to lose some money.

At this time, Gao Chuang's voice came from the side, "Haha, Xiang Yang, you are here, come here, I will cook today, and you can help me to get it. I can only eat it at a state banquet. I’ll give you a taste."

Upon hearing this, Xiang Yang sweated immediately, "General Manager Gao, there is no need to be so polite."

"This is not polite, but celebration." Gao Chuang smiled.

"Come here, help me slaughter these eels."

"Eel?" Xiang Yang originally thought Gao Chuang was getting some extremely rare seafood.

As a result, Xiang Yang walked over and took a look in confusion, only to see a large water tank more than one meter high next to Gao Chuang. The water tank was densely packed with eels.

"With so many eels, the dish you are going to cook, Mr. Gao, shouldn't it be Zilong's robe?" Xiang Yang asked.

Zilong Tuo Pao is a famous Hunan special dish with eel as the main ingredient, belonging to Hunan cuisine.

It is said that this dish requires extremely high cooking skills and knife skills to be able to make. The color of the dish is gorgeous, white, green, brown, and purple. It is salty and fresh, smooth and delicious. The eel is fresh and spicy. Smooth.

"You actually knew that Zilong took off his robe?" Gao Chuang asked in surprise.

Xiang Yang nodded, "Eel is a very common ingredient. The eel name Caizilong Tuotuo in Hunan cuisine is very famous. Although I haven't eaten it, I have heard of it."

Speaking of unagi, northerners may not be very familiar with it.

But in the south, there are many places that are particularly good at making eel.

For example, the oily eel paste in Subang cuisine, the eel noodles and crisp eel in Zhejiang, these are famous eel dishes both at home and abroad.

In fact, in the south, not only Jiangsu and Zhejiang are good at eating eel, but the Hunanese are equally skilled in eel cooking.

According to Xiang Yang’s knowledge of Hunan cuisine, eel can be used to make fried eel, red simmered eel, steamed eel, fried eel slices, braised eel segment, braised eel pine, eel hot pot and other dishes.

Of course, these are home cooking.

It is the very famous "Zilong Tuo Pao" that the eel is truly ennobling in Hunan cuisine.

In fact, when Xiang Yang heard the name of this dish for the first time, he thought about it and thought the name was strange.

Later, Xiang Yang found out after consulting that this dish still has a history.

According to legend, the famous general of the Three Kingdoms Zhao Yun, Zilong, is a general under Liu Bei of the Shu Kingdom.

In a great war between Cao Jun and Liu Jun, Liu Jun could not withstand the attack of Cao Jun because of the great disparity between the forces of the two sides. In order to preserve his strength, Liu Bei had to retreat under the cover of the generals.

At that time, Zhao Zilong was responsible for protecting Liu Bei's two wives and Prince Adou retreat.

As there were too many chasing soldiers all the way, it was difficult for Zhao Yun to retreat.

Therefore, Liu Bei's two wives could only ask Zhao Zilong to take Ah Dou first, and they found another way.

In desperation, Zhao Yun had no choice but to take Liu Chan all the way to fight in order to preserve the blood of the Liu family, and finally rendezvous with Liu Bei.

When Zhao Yun saw Liu Bei, he took off the blood-stained robe one by one.

Although Zhao Yun himself was seriously injured, Liu Chan, who was wrapped in Zhao Yun's arms, fell asleep soundly.

It is said that among the people present at the time was a cook who was born in Hunan Province.

The cook admired Zhao Yun very much. In order to express his admiration, he personally created a dish and named it "Zilong Tuotuo".

Later, this dish became more and more popular, and it has been spread to this day, and it has become a truly famous dish all over the world.

Not to mention whether the story is true or false.

In short, because of such a moving story, this dish has been highly regarded in all dynasties.

It is said that Li Zongren in the Republic of China praised it when he ate this "Zilong Tuo".

Of course, the main reason why this dish is so famous is that many celebrities like it.

As for the true face of this dish, it is actually a knife on the cooked eel to remove the eel skin.

Then, blanch the eel meat in boiling water, then deboning, and cut the eel meat into filaments.

Finally, use a batter of egg white, flour, and salt, and mix it evenly on the eel shreds.

Fry the eel shreds in a frying pan, stir-fry with green peppers, magnolia slices, and mushrooms. Add perilla leaves, cooking wine, monosodium glutamate, yellow vinegar, etc. to get out of the pan.

"Yes, Zilong's robe is indeed a famous dish~www.readwn.com~ but the dish I am going to do today is not Zilong's robe, but Zilong." Gao Chuang laughed.

"What?" Xiang Yang was taken aback, "Gao, this is too wasteful. Even if the moray eel is far less valuable than the freshwater eel, it would be a sky-high price to make a dragon out?"

Zilong is an upgraded version of Zilong's robe.

If Zilong Tuo Pao is a famous dish that has been highly respected in the past dynasties, then Zilong is synonymous with extravagance and extreme desire.

Xiang Yang has never been an extravagant character, so he said solemnly: "General Manager Gao, I heard that to make a small plate of dragon, you need a hundred eels."

The so-called Zilong is actually eel blood.

After killing the eel, simmer it slowly with warm fire to allow the eel's blood to condense into a whole in the body.

After the eel's blood has clotted, use a knife to cut it open, then take the whole eel blood out of the eel's body, pour it with special soup, and boil it like pig blood.