My Deep-sea Fishery

Chen Qingsheng nodded, "Captain, you asked me to grill abalone and lobster. I really can't say how well I grilled it. After all, with such rare ingredients, I didn't have much opportunity to practice before."

"But you want me to bake scallops, regardless of whether the scallops are from the South Pole or the North Pole, I will bake a flower for you."

Xiang Yang thought for a while and said: "I have prepared a lot of rice noodles in the cabin. When I watch people grilling scallops, I like to put some rice noodles on the scallops. Let's try some rice noodles later. "

“It’s not like putting rice noodles on scallops. Rice noodles are delicious. It’s mainly because they can be full. This method of eating was invented inland. In our coastal areas, scallops are just like garbage, but inland, Scallops are actually not cheap."

"Moreover, the rice noodles on the scallops are usually made of silver powder. Crossing the bridge rice noodles is too difficult to taste." Chen Qingsheng said.

"I want to taste it." Xiang Yang said.

"Okay, then I'll make some rice noodles first."

In the Antarctic, it is not a simple matter to give the bridge rice noodles.

Rice noodles cannot be soaked in boiling water, otherwise they will break when they are cooked.

But with cold water, it is difficult to just soak the rice noodles.

The rice noodles that cross the bridge should be soaked slowly in warm water. The rice noodles soaked in warm water will not break and just soak completely.

In places like Antarctica, it is not easy to keep a large pot of water from boiling and to maintain a certain temperature.

This is also the main reason why Xiang Yang prepared hundreds of boxes of bridge rice noodles for breakfast for the crew, but the crew did not eat a meal.

But if Chen Qingsheng took the shot himself, it was naturally no problem.

After pouring half a box of rice noodles into a large pot, and adding two large buckets of warm water to the pot, Chen Qingsheng turned off the fire to a very low level to keep the water in the pot from cooling down.

The garlic is already broken. Chen Qingsheng only needs to use a knife to pat the garlic cloves into minced garlic, and the minced garlic for scallops with minced garlic is ready.

Soon, the fans were soaked, and a large pot of garlic was made. Chen Qingsheng rubbed his hands, put on a pair of rubber gloves, and began to cook.

The recipe of garlic vermicelli scallop is very simple, basically as long as you are an individual, you can learn it at a glance.

Put the scallops in boiling water and cook for about three minutes, then put the minced garlic in the scallop shell, then put a circle of vermicelli in the scallop shell, then pour a layer of minced garlic, and finally top with a little soy sauce. Oysters can be roasted directly on the fire.

But to roast the garlic that has not been deep-fried, and to ensure that the vermicelli is not burnt, is a handicraft. Many chefs who specialize in this industry have difficulty grasping the heat. Generally, it is not garlic. If there is no fragrance, the fans are burnt.

On the side, Fang Youqun came over with a cigarette in his mouth, "I'm almost vomiting the steamed scallops with garlic fans. This is the first time I've seen these grilled scallops with garlic fans."

Xiang Yang glanced at Fang Youqun. Steamed scallops with garlic vermicelli is a very classic dish in the southeast coast of China. It belongs to Cantonese steamed seafood dishes. It is strange that Fang Youqun has not eaten it.

"The main cooking process of the garlic vermicelli steamed fan is steaming. The process is very complicated. The whole process takes more than hours, which is time-consuming. The grilled shellfish is much simpler. You can put it on fire for about five minutes and you will be able to serve it later. My craftsmanship is sure to be no worse than the garlic fan steamed fan you have eaten." Chen Qingsheng raised his head and said.

Xiang Yang smiled, "Master Chen, what you said is wrong. Steaming and roasting are completely two things. One is nutrition and the other is taste. How can these two methods simply use one taste? Compare it."

Although steamed scallops with garlic vermicelli is a classic dish in Guangdong Province, the taste is not outstanding. It is truly outstanding. It is very nutritious, high in protein and low in fat. It is a good product for calcium and iron supplements. Fans generally choose mung bean vermicelli. , Has the effect of clearing away heat and detoxifying, especially suitable for summer.

Roasted scallops with garlic vermicelli is a new way of eating developed inland. Scallops are generally frozen scallops, and the nutrients themselves are lost. The fans also use the best-tasting silver powder.

Of course, the nutrition of grilled scallops is not good, it is relative to steamed scallops.

In fact, as far as scallops are concerned, they are very nutritious.

Scallops are also known as scallops, scallops, scallops, scallops, honey scallops, and scallops.

After being made into scallops, it is one of the famous sea eight treasures in our country, and it is a very precious aquatic food.

The ancients said: "Three days after eating, the chicken and shrimp are still boring." It can be seen that the scallops are delicious.

Scallops are rich in protein, carbohydrates, riboflavin, calcium, phosphorus, iron and other nutrients. The protein content is as high as 61.8%, which is three times that of chicken, beef, and fresh prawns.

In addition, the mineral content of scallops is far higher than that of shark's fin and bird's nest.

Scallops are rich in sodium glutamate and taste very fresh. Compared with fresh scallops, the fishy taste is greatly reduced.

In addition, scallops also have the functions of nourishing yin and kidney, and regulating the stomach. It can treat dizziness, dry throat and thirst, hemoptysis, spleen and stomach weakness and other symptoms. Regular eating can help lower blood pressure, lower cholesterol, and replenish fitness.

According to records, scallops have anti-cancer, soften blood vessels, and prevent arteriosclerosis. Of course, this effect has not been universally recognized by scientists and medical scientists.

In general, the taste of steamed scallops is too strong, and it is generally unacceptable for outsiders to eat them.

The roasted scallops are delicious, which is very suitable for people with weak spleen and stomach, lack of qi, malnutrition, chronic illness and physical weakness, loss of five internal organs, and yang deficiency of the spleen and kidney.

"Would you like to put some honey or chili powder?" Chen Qingsheng asked Xiang Yang. UU Reading www.uukanshu.com

"Don't you always support putting too many seasonings when making seafood? You say it will destroy the original flavor of seafood. Why is it the modifier this time?" Fang Youqun wondered.

Chen Qingsheng glanced at Fang Youqun and hummed, "If you just grilled scallops, do you think I will put some condiments?"

Fang Youqun looked at the boiling rack in confusion, "Isn't this just grilled scallops?"

"But there is also a small amount of rice noodles on the scallops. Our scallops are fresh scallops and have a strong fishy smell. When eating scallops, the fishy smell is covered by the scallops' umami taste, so it doesn’t matter, but the rice noodles crossing the bridge There is no umami taste on it. If you don't put some condiments, the fishy smell of these fans is very heavy and it is hard to swallow." Xiang Yang answered with a smile.

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

Xiang Yang thought about it carefully, and said, "Master Chen, you can add some honey to these birds. I will try to find out what the honey tastes, and forget about the rest. When you eat it, let everyone follow their own taste. To taste, apply chili sauce or honey yourself."