Even before the cataclysm, sea cucumber pulling was a rarity.

The main reason for this is that it is very difficult to see live sea cucumbers except in coastal cities.

Sea cucumber meat is full of relative amounts of arginine active factors, which are in an inactive state, and some of them will be converted into collagen in a water temperature of about 40 degrees, adding soft elasticity and toughness to the meat.

After burning a pot and trying the water temperature, I saw Lin Chou pick up a sea cucumber and dip it in, gently twist and wipe it again, the technique is skillful and fast, and the ten fingers of one hand have a feeling of playing beautiful music.

Bai Amateur, a full-time artist, has bright eyes,

"What a beautiful technique... Why don't you play the piano and have fun... It's a waste to use the pot and stove to touch the cookware. ”

Suddenly she remembered something again, and couldn't help but swallow her saliva, as if recalling a certain taste that made her linger,

"Like, it's not a waste!"

The mountain master is staggered,

"I'll go, this familiar modus operandi... Could it be that he is the next generation of Kato-sensei..."

Qin Wuyong came over,

"Huh? What is Mr. Kato? It's also a very powerful chef.,This surname is so strange.,There's also a surname plus.,Why haven't I heard of it in the base city.。 ”

Shan Ye tensed his face and continued to be generous,

"That's a legend from a long time ago, and it's said that this man was a legendary man who was known as the 'Finger of God' before the Cataclysm... Uh, Chef! Its technique is beyond the reach of the dust, daunting and ashamed, in short, it is a cow beep to a spark with lightning all the way, countless girls worship, countless otaku yearn for"

QIN Wuyong,

“？？？”

"I can understand the tricks, and I can do it when I cook, and I can do the girl worship the otaku yearning? It's not scientific to look at it! ”

The mountain master thinks this thing is really fucking annoying,

"Ahem, cough, it's too much, it's important to watch the forest cook, grind and chirp, die far away."

Qin Wuyong felt that he was wronged, but seeing the state of the mountain master, he might use a big axe to slash people at any time, so he immediately retracted it with interest and didn't squeak, after all, the dog's life is important, the dog's life is important.

The sea cucumber gradually spread out and spread on the surface of the water under Lin Chou's movements, and after a while, it was as thin as gauze, and the area reached half a meter square.

Sikong was stunned,

"Damn... How does this work?? ”

Bai Suren exclaimed, "Okay, that's amazing." ”

Lin Chou said with a smile,

"You're going to try it too? It's very simple, soak it in water and slowly spread it. ”

Everyone shook their heads.

The most unkind thing is Huang Dashan, and he picked up a sea cucumber when he got started.

"Roden~"

The mountain master is extremely embarrassed,

"Ahem, misunderstanding, misunderstanding..."

Dipping some of the onion and garlic vinaigrette sauce that Qin Wuyong made, the poor sea cucumber disappeared into the gluttonous mouth, chewing and creaking.

"emmm, it's pretty fresh, it's good, it's delicious."

The crowd was speechless,

"So you just want to eat a sea cucumber, right?"

"Ahem... If you don't see through it, it's embarrassing for everyone. ”

"You're the only one who is embarrassed!"

After another five minutes, the sea cucumber had been stretched into a two-meter-diameter circle, thinner than paper, and the sea cucumber's spikes had turned into slightly darker but no raised dots.

At this time, the arginine component in the sea cucumber has been partially dissolved, activated and converted into various collagen, which makes its texture more flexible and easier to taste on the other.

This process is quite time-consuming, even if you are as skilled as Lin Chou, it can take 10 to 15 minutes to stretch a sea cucumber to just the right point, not to mention a whole serving of fresh sea cucumber with green onions.

After all the sea cucumbers are stretched, boil a pot of boiling water and pour it into a basin, let it cool for a little more than ten seconds, and then lay the pulled sea cucumbers in it.

The "film" of sea cucumber quickly retracts in the water, and in less than a second, it almost completely returns to its previous state, and is more plump and plump, and the inner composition has undergone another transformation process.

The chef's control of the ingredients is sometimes so magical and wonderful.

"Wow! How is that possible..."

"Incredible."

"It's completely back to its original appearance, and it's still round."

Lin Chou fished out the sea cucumber and put it aside,

"Actually, it's not fully recovered, it's a little bigger than when it wasn't stretched, you see."

Lin Chou shook the bowl gently, and the sea cucumber trembled gently like jelly in the stone bowl.

Although the sea cucumber will tremble if it has not been pulled, it can be seen with the naked eye that the sea cucumber at that time was much "stiffer" than the sea cucumber that had been pulled, and the texture was more suitable for the description of "brittle and tough".

The fiber structure inside the sea cucumber has been destroyed after being stretched, and it can already be called "in vain".

If you want to eat a fresh sea cucumber roasted with green onions, especially the sea cucumber that has undergone this toss, how many diners can think of a simple dish that requires such a cumbersome and complicated operation?

The thankless work is not recognized, and the output is less than 500%, so many chefs prefer to cook dried sea cucumber instead of fresh sea cucumber.

When it comes to sea cucumbers, we have to talk about the description of sea cucumbers in Yuan Mei's [Suiyuan Food List],

"Sea cucumbers are inactive, the sand is fishy, and it is the most difficult to please, but the nature is strong, and it can never be simmered in clear soup."

In view of this, Wang Shizhen, a celebrity chef of the previous generation of sea cucumbers, adopted the method of attacking thick with thick in view of the characteristics of sea cucumber's "strong nature", so as to use thick juice and strong flavor into it, and strong color to show it outside, in order to achieve the effect of color, flavor and shape.

It is said that because of this, there is a classic roasted sea cucumber with green onion in Lu cuisine, and it is impossible to test whether the truth is so.

Lin Chou touched it for a long time,

"I remember who touched a few small abalones just now, and where did they put them?"

"Hey, if I caught it, I'll put it..."

"Dasha, what are you eating!!"

"Hiccup~" Xia Dasha hiccuped, and spread his hand unhappily, there were still three small poor abalone in his hand, "Hehe, this is what you are looking for?" ”

“...”

Lin Chou took it easily,

"Forget it, let's use it..."

Slice the abalone and cut the sea cucumber into sections, and blanch them separately.

Cut the good green onions into long sections, soak them in soy sauce for a few minutes, heat the oil in the pan to burn out the fragrant scallion oil, fry the sugar in white sugar, then add the abalone slices and fry until fragrant, then pour in the sea cucumber segments, salt, ginger and garlic juice, cook soy sauce, rice wine, a little ......

"It's amazing my forest, and there was a bottle of chicken soup in your box??"

"Ahem."

Yes, cook a little chicken broth.

Two minutes later, the thick oil red sauce tap thickener, green onion roasted sea cucumber, and it is done.