Chapter 683 What Are the Essentials for Making Butterfly Sea Cucumber? Lin Xu: Let the Butterflies Fly! 【Please Subscribe】

"What does this rich lady do?"

When Shen Jiayue walked into Deng Lisong's house with Dundun in her arms, she asked casually.

Deng Lisong called out George Peggy who was playing in the living room, and then said:

"I don't know, it was introduced by my parents' colleague, who asked me to carve some jade tripods. She provided the materials, but she didn't know what to use them for... In the first half of this year, I was bound to this job."

Although he is his own boss, Deng Lisong's mentality is more salty than salty. He only feels a little distressed that he will be bound for a period of time in the future and will not have time to play with George.

He originally didn't want to take the job, but when the rich girl used her money skills and the temptation of carving large jade was too great, Deng Lisong agreed.

Shen Jiayue said:

"Just separate work and life, and adjust your time well."

At this moment, George and Peggy came running from a distance. When they saw Dundun, they rubbed each other affectionately. Dundun was also very happy. She stuck out her tongue and licked the heads of her younger siblings, and then ran away to play. .

Shen Jiayue found that George and Peggy had grown up a bit during this period of absence.

In the past, the two little ones were just fluffy little fat balls, but now they have grown a little bigger and they don't look as fat as before, but they are still very cute.

Lu Lu held up her mobile phone and took photos beside her, and asked curiously:

"I read online that cats will have embarrassing periods as they grow up. What do you mean by embarrassing periods?"

The so-called embarrassing period generally refers to the period of rapid physical development of cats from three to six months. The body only looks like a skeleton, not much flesh, and there are no cheeks on the face. It looks thin and ugly, so it is called An embarrassing period.

However, after six months, the rapid bone development ends and the body quickly becomes fatter. The cats will become cute again, especially when the shiny guard hairs grow out, making the cats look a little more majestic.

During this period, cats need to eat a lot to supplement their nutrition, otherwise they will have small heads, weak bodies, and skeletal underdevelopment.

When it comes to cats, Deng Lisong gets excited:

"So have George and Peggy reached the awkward stage?"

Shen Jiayue looked at the two little guys:

"It should be entering that stage soon, but it's not there yet, but as long as the nutrition is sufficient, the embarrassing period doesn't matter. Just let them eat more and play more."

Three to six months is the period when a cat’s personality is forming, so you need to spend more time with it to help the cat develop a sunny and lively personality. If left alone, the cat is likely to become gloomy.

Lu Lu said:

"These two kittens are so cute. When I decide to raise a cat later, I will ask Dundun to help me get one from the Forbidden City and raise it as a child and take good care of it."

Shen Jiayue agreed:

"Okay, no problem. Let Dundun choose the one that suits you when the time comes."

As he was talking, Deng Lisong took out an electric butterfly from the living room for the cats to play with.

The colorful butterfly is fixed on the electric chassis with a thin steel wire and can make many irregular movements, which is a fatal temptation for cats.

Dundun noticed it first and immediately came over to play. George and Peggy also followed, and the three little ones got in front of the toy.

Peggy's playfulness was rather serious, and she didn't know how to start. With one swoop, she pulled off the butterfly's wings, and the toy immediately became mutilated.

Dundun was not satisfied with the game and patted Peggy on the head with some dissatisfaction.

When Shen Jiayue saw it, she quickly picked up Dundun:

"Okay, okay, don't be angry. Dad is going to make butterfly sea cucumbers in the afternoon. Little Dundun will try it too. Do you think it's okay?"

When he heard that there was food, the little fat cat calmed down.

It barked softly at Mommy, meaning that you must keep your word and don't lie to me.

Shen Jiayue rubbed the little guy's head and said with a smile:

"Don't worry, I will definitely let you eat butterfly sea cucumber this afternoon. If you can't eat it, mommy will pay someone to make it. I will never let you down."

At noon, Lu Lu and Shen Jiayue had lunch at Deng Lisong's house.

It was about time to make butterfly sea cucumbers, so he took Dundun back. Deng Lisong had nothing to do, and he wanted George and Peggy to also try butterfly sea cucumbers, so he asked the nanny to drive to Linji Food too.

Before getting a cat, he would never take the initiative to go out like this, let alone go to crowded places.

But now, in order to let his cats taste the taste of butterfly sea cucumber, Deng Lisong, a socially fearful old father, has become stronger.

The sense of responsibility is indeed the source of motivation for people to mature.

If it weren't for George, the jade carving master would probably still be hiding in his courtyard, unwilling to communicate with the outside world.

On the way there, Deng Lisong sent a message to Cai Sen:

"I took George and Peggy to Lin Kee Food. Boss Lin is making butterfly sea cucumbers this afternoon. I'm going to let the two little guys have a taste. You can go directly to Lin Kee after you finish your work."

Soon, Cai Sen, who was out taking photos, replied with a message:

"Holy shit, you actually took the initiative to go out? When George grows up, he will definitely write an essay titled "My Socially Terrorist Father" to repay you."

Deng Lisong ignored him, put away his phone, and hugged George tightly in his arms.

When we arrived at Yingchun Street, the car was parked and everyone got out of the car one by one.

Shen Jiayue held Dundun, Lu Lu held Peggy, and Deng Lisong held George. They all walked into Linji Food together.

At this time, the store had passed its business hours and there were no customers. Shen Jiayue said to Dundun:

"Take your brothers and sisters to play at the service counter. Don't run around. I'll go up to see when the sea cucumbers will be cooked. I'll get you some snacks by the way."

Dundun naturally wouldn't object, she meowed, and then led the two cuties to the service desk and played with a feathered bouncing ball.

Upstairs, Lin Xu is debugging the shooting equipment.

At the workbench next to them, Xie Baomin and Yuan Debiao were busy sorting out the ingredients to be used.

Before you start shooting, prepare all the ingredients and ingredients and put them on plates and bowls. This not only looks much neater, but also makes it easier to introduce.

"The quality of this sea cucumber is really good. It grows like a small carrot. Isn't it cheap?"

Yuan Debiao looked at the cooked sea cucumbers. They were longer than his hands and thick and sturdy. According to the health concept of "complementing the body with shape", men should eat more sea cucumbers.

But the National Football Team has used practical actions to tell the world that eating sea cucumbers does not supplement anything, and the bottom plate will remain soft no matter how soft it is.

Xie Baomin said with a smile:

"Originally, butterfly sea cucumbers should be made from sea cucumbers. This way the butterflies will look bigger, be more impressive when placed on the plate, and save materials."

The dish of butterfly sea cucumber was originally a recipe that the chef racked his brains to come up with when there was a shortage of ingredients.

Cut the soaked sea cucumber into slices with a diagonal knife, then process it into butterfly wings, apply a little chicken mince, steam it and place it on a plate. You don’t need a few slices in one plate, and one sea cucumber can make several plates.

As for the amount of minced chicken, it can be ignored.

What stands out about the whole dish is its presentation, which can be regarded as a cooking example of high-end chefs' "dojo in a snail shell" - using limited ingredients to create dishes that are both enjoyable and poetic for the guests and the host.

Yuan Debiao put down the sea cucumber, wiped it and said:

"Each era has its own aesthetics. In the past, when there were not enough sea cucumbers, chefs came up with butterfly sea cucumbers. Now, they would most likely chop the sea cucumbers into pieces and make them into sea cucumber rice or sea cucumber noodles, which is more affordable."

In the past, there were many arty people. When they saw butterflies made from sea cucumbers, they immediately felt novel and thought the chef's skills were wonderful.

But when modern people see this dish, their first reaction will be:

"Damn it, the chef has cut corners to this extent, right?"

Soon, everything was ready to start production.

Shen Jiayue brought some steamed diced fish to Dundun and the two visiting friends, then went back upstairs to take pictures of butterfly sea cucumbers.

"Master Deng didn't come upstairs?"

Lin Xu was a little curious when he heard that Deng Lisong was coming.

Reminiscing that this jade carving master is quite timid, he should be hiding upstairs, but he didn't expect that he would actually stay at the reception desk downstairs, never leaving his cat for a moment.

Shen Jiayue said:

"Master Deng's social fear will soon be cured by kittens. People like him who live alone should really keep a small animal."

When ready, recording begins.

Lin Xu waved to the camera:

"Hello everyone, my name is Lin Xu. I have made a lot of dishes in the high-end Northeastern cuisine series, but the photos I took before were all terrestrial ingredients. Today we will take photos of Northeastern seafood, which is a high-end treasure famous at home and abroad-Liao ginseng.”

The name Liaoning cucumber is the abbreviation of Liaoning sea cucumber. It is not only a specialty of Liaoning, but also a species of sea cucumber.

Because the water temperature of this kind of sea cucumber lives in is relatively low, the flesh is plump and plump, and it has become synonymous with high-end sea cucumbers. For the same number of heads, the price of Liao cucumber is the highest.

Well, like abalone, the price of sea cucumbers is calculated based on the number of heads. The fewer the heads, the larger the size and the more expensive the price.

Then, Lin Xu introduced his senior brothers Xie Baomin and Yuan Debiao, and then talked about the ingredients to be used.

"The ingredients used in the butterfly sea cucumber dish are: water-cooked sea cucumber, chicken breast, cooked pig fat, cooked ham, spring bamboo shoots, clear soup, water-cooked shark's fin, black sesame, egg white, water starch, salt..."

Every time Lin Xu introduced an ingredient, Xie Baomin or Yuan Debiao would explain its simple usage.

For example, chicken breast and pork fat are used to make the butterfly body, ham and spring bamboo shoots are used to make the butterfly pattern, black sesame seeds are used to make the butterfly eyes, and shark fins are used to make the butterfly tentacles...

After Lin Xu finished introducing the ingredients, the entire dish production process was basically explained clearly.

This kind of introduction method allows netizens who watch the video to get involved as quickly as possible without having their eyes blurred and having no clear understanding of the dish at all.

"After introducing the ingredients, let's start cooking."

Lin Xu took the soaked sea cucumber in his hand, cut open the belly with scissors, cleaned out all the intestines and other internal organs, and removed the mouthparts.

When cutting, pay attention to the force of the knife and try to make the cuts form a straight line.

Because the sea cucumber slices cut like this look more like butterflies.

After cleaning up, put the sea cucumber into the pot, ladle in the clear soup, add some green onion and ginger, first bring to a boil over high heat, then turn to low heat and blanch the sea cucumber.

This is not only to remove odors and impurities, but also to allow the sea cucumber to absorb the flavor in advance, so that it tastes more delicious.

Don't cook the sea cucumber for too long, it will be ready in about five minutes.

Soak the sea cucumbers in cold water, and while this is working, start making the minced chicken.

Yuan Debiao took a piece of chicken breast, first removed some fascia on the surface, and then started to smash it with the back of the knife, smashing the chicken breast into meat paste.

Lin Xu smashed pig fat, which also had to be smashed into minced meat, but the amount was smaller than that of chicken breast, otherwise the taste of butterfly sea cucumber would be a little greasy.

Xie Baomin said to the camera:

"Chicken breast is relatively delicate and easy to shape, so I usually choose to use minced chicken to make butterfly sea cucumbers. However, if you want to change the style, you can also use fish meat, which tastes equally good."

Cooking is all covered, and there are no strict regulations on the use of ingredients. Since chicken is okay, fish is no problem.

Relatively speaking, the cooked pig fat in the ingredients is more important.

Because both chicken and fish are more than tender, but not rich enough. If you want to taste good, pig fat is naturally indispensable.

Crush the chicken breasts and pig fat into mincemeat, remove the fascia, sieve and put them into a basin.

Add an egg white, a small handful of potato starch, and some salt and pepper to it, mix it evenly with your hands, and the chicken mince that is essential for making butterfly sea cucumbers is completed.

Xie Baomin took the sea cucumbers out of the cold water, took one for each person, and began slicing them with a knife.

"Come on, let's see who can cut bigger butterfly slices and put them on the plate better."

Xie Baomin took the lead in picking up the kitchen knife and began to cut the sea cucumber at an angle towards the camera.

There is only one way to cut sea cucumbers into butterflies, and that is to cut them with a diagonal knife. If the sea cucumber is too small, you may even need to use a diagonal knife.

But this is not the case for sea cucumbers. If the blade is too slanted, the cut sea cucumber slices will be too long and not resemble a dancing butterfly.

Tilt the knife and cut the sea cucumber into thin slices of about three millimeters.

When I packed up the sea cucumber and cut the belly of the sea cucumber, I now had a slit in the lower half of the sea cucumber slice. It looked very similar to a butterfly wing.

But if you want to be more like a butterfly, you need to further modify the knife.

For example, cut the butterfly wings to make a bevel, and cut off the excess sea cucumber pieces on the butterfly's head to form an upper and lower slit. Then put the butterfly body on it, and it will be no different from a real butterfly.

After finishing cutting the sea cucumber, the three of them picked up the ingredients and started shredding.

Since the spring bamboo shoots and ham are for decoration, the finer they are cut, the better, because the finer they are, the more delicate the patterns on the butterfly will look.

Behind the camera, Shen Jiayue witnessed a peak competition in knife skills.

The three of them cut the bamboo shoots into paper-thin slices, so thin that the pattern on the kitchen knife could be seen.

Then cut it into hair-like filaments and wash them in clean water.

The ham was also cut into thin strips. While cutting, Xie Baomin was still sighing:

"Ordinary ham cannot be cut into hair lengths. This dish seems to save ingredients, but it uses all the essence. Only such a dish can be worthy of high-end."

Cut the silk, and then tear the shark fin into hair strands by hand to make the tentacles of the butterfly.

Everything is ready to start production.

Spread a layer of lard on the plate and select twelve sliced ​​sea cucumbers. They should be well-proportioned. Do not use particularly large or small ones.

Wipe the water on the surface of the sea cucumber with kitchen paper, place it on a plate, and apply a little dry starch in the middle of the sea cucumber, which mainly acts as an adhesive.

Then, shape the minced chicken into long strips and place it on the sea cucumber. Dip your fingers in water and carefully smooth the surface of the minced chicken.

Then use tweezers to insert black sesame seeds into the butterfly's head to make eyes, and then use tweezers to interlaced bamboo shoots and ham shreds on the butterfly's body to make patterns.

There should be some space between them when placing them, not close to each other.

In this way, the green of spring bamboo shoots, the white of minced chicken, and the red of shredded ham form three-color stripes on the butterfly's body.

After it is completely arranged, insert the filaments made of shark fins onto the butterfly's head one on the left and one on the right, and the tentacles are installed.

Shen Jiayue came over with the camera and took a close-up, her eyes full of shock:

"Wow, this looks too much like a butterfly, doesn't it?"

The skin of the sea cucumber is black in color, and the flesh inside is brown, looking like a black-edged butterfly.

The vivid horizontal stripes and tentacles make the butterfly feel like it is alive.

As expected of a high-end dish, it takes so much work.

When she heard about making this dish yesterday, Shen Jiayue wanted to learn it secretly and then surprise everyone.

But now...don't challenge the emergency department's stitching skills!

After each butterfly was ready, the three of them took the plates and compared them.

Lin Xu felt that they were all the same, but Yuan Debiao was still willing to be inferior:

"I really didn't expect that I, a Northeastern chef, would be outclassed by you two brothers... Lao Xie will have to go sideways even more from now on."

Xie Baomin smiled modestly:

"It's not your fault. You are big and have thick fingers. It is normal that you are not as flexible as our brothers and sisters. But after the video is uploaded, you should pay more attention to Lao Yin and Lao Fan. They have always said that your skills are poor. Maybe this time it will be different. I’m going to make fun of you.”

Lin Xu felt dizzy after hearing this.

Senior brother, senior brother, please stop being angry at this time, okay?

Believe it or not, I edited this paragraph into the main film so that you can feel the joy of being beaten up by Chef Yin and Chef Fan?

Yuan Debiao raised his eyebrows, and his eyes were obviously more murderous:

"What right do these two Northwest guys have to despise our Northeastern cuisine? I'll seize the opportunity to argue with them later and let them experience our Northeastern people's ability to convince others with reason."

To convince people with reason?

Lin Xu really wants to ask, by theory, do you mean physics?

After comparison, put the steaming tray into the steamer and start steaming.

Taking advantage of this time, bring the prepared clear soup to a boil in a pot, put it into a kettle, and cover it with a lid to keep it warm.

Five minutes later, the butterfly sea cucumber is steamed, take out the plate and place it on the work table.

After everything was put away, Lin Xu said to the camera:

"The next step is the last step of this dish. In fact, it is also the step that comes after the dish is served - pouring the soup."

Butterfly sea cucumber, like boiled cabbage, needs to be poured into a container with broth after serving, allowing diners to witness the most touching moment of the dish.

The touching moment of boiling cabbage is when the lotus flowers bloom one after another.

The butterfly sea cucumber is a butterfly dancing in the water.

Lin Xu held the kettle and slowly poured the soup into the plate along the edge.

Originally, these sea cucumber slices were tightly attached to the bottom of the plate under the action of steam, but with the boiling hot clear soup, these sea cucumber slices immediately separated from the bottom of the plate and floated in the clear soup, rotating and swimming with the fluctuation of the soup.

With its graceful appearance and elegant appearance, it really looks like a butterfly has come to life.

"Wow, isn't this so beautiful?"

When steaming, I already felt that the butterflies were perfect. I didn't expect that the most beautiful thing was the moment when the soup was poured after steaming. No wonder this step had to be done after serving it. It was really shocking.

Shen Jiayue pointed the camera at the plate to take a close-up and swallowed her saliva.

Such a cute little butterfly should taste very delicious, right?

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It's windy today, I feel uncomfortable all over, my stomach hurts, I have a headache, and my nose feels uncomfortable, which has delayed the first chapter until now. I'm sorry, everyone, this chapter has 5,300 words. Please vote for me!