C573

Last course, fo Tiao Qiang, today's main course.

Buddha leaping wall appears in many film and television works. In reality, Buddha leaping wall is also sold on the market. Usually, the price of a Buddha leaping wall is around 398 and 498, which is similar to the price of TV shopping, but it is not easy to comment on whether it is authentic or not.

In Xu Feng's shop, the price of fotiaoqiang is 998. It's genuine, without any false ingredients, and it's cooked in full accordance with the practice in the "Southern cuisine manual".

Open the lid of the moment, the aroma shrouded in the whole room! That's the aroma of all kinds of delicious ingredients stacked together!

Because "fo Tiao Qiang" is to simmer dozens of raw materials in one jar, it not only has a common meat flavor, but also maintains its own characteristics. It tastes soft and tender, full-bodied meat flavor, and meat but not greasy; the ingredients permeate each other, and there is flavor in the taste. At the same time, it has high nutritional value, with the effect of Tonifying Qi and nourishing blood, clearing lung and moistening intestines, preventing deficiency cold and so on. When serving on the table, you can enjoy a dish of coir raincoat radish (shredded white radish), a dish of oil mustard, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushrooms, and a dish of silver silk rolls and sesame pancakes.

Of course, it's just a description. Eating is another matter. You have to taste it yourself to feel it.

Mende had a taste of abalone and sea cucumber.

Abalone is more precious than Jipin abalone. It took Xu Feng 10 years to cultivate abalone in the Tang Dynasty. Its taste is very diversified, and its taste is also very tricky. It almost reaches an extreme. It tastes elastic.

What's more, we must not use fresh abalone, but dry abalone. What's more, it's dry abalone that has been stored for a long time and has been treated best! Because dry goods have more rich taste than fresh goods, which is the result of time fermentation!

Dried abalone and salted abalone. The best way to taste dried abalone is to taste light dried abalone, which requires good quality, thick head, plump meat and sweet and fragrant juice; while the best way to taste fresh abalone is to taste fresh abalone, which is fattest in May and thinner in October and November. "Dried abalone" usually takes a long time to cook. It needs to be cooked repeatedly with refined top soup, so that "dried abalone" can fully absorb the taste of other materials, so it has rich flavor and rich meat quality.

It's just that it's not easy to process.

Clean the surface of abalone by washing the sediment and other pollutants. Holding a round head knife, insert it along the meat wall of the shell from the meat thickness of the front end of the shell, cut off the meat column, take the meat out of the shell, remove the connected viscera, and wash the meat.

Then, mix the washed abalone meat with 6% refined salt, marinate it in a basin or jar, take it out after 8 hours, gently scrub it in seawater, remove the residual melanin and mucus from the edge of abalone meat, wash and drain.

First, fill the Jiulong tripod with sea water, and the ratio of water to abalone is 4:1. When the water is about 80 ℃, put abalone into the pot, boil it for about 6 minutes, then take it out, put it into the cold boiled sea water, wash away the foam, drain the water, and then sun it out.

Put the cooked abalone on the clean mat and put it in the sun. It's better to put it on the shelf. The big abalone is easy to deteriorate due to its slow drying. So when it comes out of the sun, you can cut the big abalone by 2-4 knives on the back. You should cut it continuously and keep it large and complete. This can speed up the drying and prevent deterioration. Turn it in the sun 3-4 times a day until it is dried After half a month's storage, the finished product will be produced once more. In some areas, the cooked abalone is put into a string with thread when it is out of the sun, and hung on the cross shaped wooden pole for about 4 days to dry completely. However, when putting in the string, the abalone should keep a certain gap between them, so as not to rely too tightly, so as not to affect the drying.

The finished product is light yellow, bright color, thick meat, shiny, translucent, fragrant and fresh smell, dry body shape, moist but not damp, slightly frost is better.

Generally speaking, the bigger the abalone, the longer its life, and the bigger the abalone, the higher its quality and price. In addition to the second, the choice of abalone should also be judged from the color, not the color of crystal clear, beautiful is the best, on the contrary, the color of dry is the best. In addition, the brown abalone heart is the best. When selecting, you must not be confused by the beautiful yellow abalone heart, and the thicker the abalone heart of the same kind, the better.

Today, in order to entertain Meng De, the abalone Xu Feng prepared for him is a carefully selected one.

One head of abalone refers to dried abalone, and each abalone is required to weigh more than 1 jin. This 1 jin is 1 jin of the old 16 two systems, that is 725 grams. At present, the largest abalone in the world is net abalone, so basically only net abalone has one head, and other varieties have one head.

Xu Feng's abalone, is net abalone, but, is from Fusang. In the new Han Dynasty, Fusang was occupied by Xu Feng.

The shape of abalone is oval and brown. The edge of abalone is small. The abalone is pearly. It is soft and smooth when cooked. It has golden color and rich flavor. When you cut it with a knife, you can see that the body of abalone has reticular pattern, so it is called abalone.

Abalone is tender, delicious and nutritious. Abalone meat contains 40% protein, 33.7% glycogen and 0.9% fat. It also contains many vitamins and trace elements. Abalone is rich in cholesterol, and abalone extract is the most significant anti-cancer effect Healthy food. Abalone shell can also be used as a traditional Chinese medicine "shijueming".……

Xu Feng cut the abalone as a whole, but did not disconnect it. When he took it out, it was the whole abalone. It can be imagined how much this material is.

When Mende "fished" it with a spoon, he was also frightened, and then fell into a deep guilt: "feng'er, I came once, and ruined millions of you!"

There was once a head of abalone in Guangdong. In Zhongshan, he offered a price of 2.5 million yuan. This head of abalone is 625g, which is equivalent to 4 million yuan per kilogram.

I can't help it. It's expensive to be rare! Usually, two abalone has been very rare, a abalone, ha ha, is on the basis of rare, add a "more" word!

The dry weight of Xu Feng's abalone is 800 grams, 175 grams heavier than that of Guangdong! It can be said that this kind of super abalone is the best. What's more, when a head of abalone reaches this level, its price is basically more than ten thousand yuan per gram, and 175 grams more. Can you imagine its value?

Meng De is distressed, but Xu Feng looks at Meng De's expression and laughs.

Meng de didn't understand: "little friend, why are you still laughing? Such an expensive thing Xiao you, it's too much. Can't you keep it as a family heirloom? "

While laughing, Xu Feng put on a pair of gloves and stretched into the space-time backpack. Before long, he even took out one dried abalone after another!

The size of each one is terrible!

After Montessori finished watching it, he was almost Spartan: "this How did that happen? "

In 1140 ad, there was a new era of abalone production in China. At that time, there was no indiscriminate fishing, plus my more scientific use and wild breeding, so the size of abalone naturally grew very big. Here, try it. It's delicious. There's no trace of artificial breeding. Lao Cao, don't feel sorry for me. I tell you, at that time, there were not 50000 or 40000 abalones in the sea, which could not be eaten up. What's more, I have a monopoly. "

Mendel can't calm down at all However, the irresistible temptation of delicious food made him pick up chopsticks, cooperate with the spoon, separate a small piece and put it into his mouth!

for a moment, he felt that his mouth could not stop.

Thick The feeling of eating this kind of abalone is completely different from that of eating small abalone, and even different from that of eating two head abalone. It is extremely fresh and juicy, but also very thick, and the taste has reached an almost amazing level!