My Deep-sea Fishery

Chen Qingsheng nodded, "Captain, you asked me to grill abalone and lobster. I really dare not say how good I am. After all, I didn't have a chance to practice with such rare ingredients before."

"But if you want me to bake scallops, it doesn't matter whether the scallops are from the Antarctic or the Arctic, I will bake you a flower."

Xiang Yang thought for a while and said, "I have prepared a lot of cross-bridge rice noodles in the cabin. When I see people grilling scallops, I like to put some rice noodles on them. Let's put some rice noodles on it later. "

"Putting rice noodles on scallops is actually not like this. The rice noodles are delicious. The main reason is that it can make you full. This way of eating was invented in the inland. In our coastal areas, scallops are like garbage for free, but in the inland, Scallops are actually not cheap."

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

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

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

In Antarctica, it is not a simple matter to soak bridge rice noodles.

Bridge rice noodles cannot be soaked in boiling water, otherwise, they will break if touched after cooking.

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

The rice noodles crossing the bridge should be soaked slowly in warm water. The rice noodles soaked in warm water will not break, and they will be soaked completely.

In a place like Antarctica, it is not at all difficult to keep a large pot of water at a certain temperature without boiling.

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

But if Chen Qingsheng took action himself, it would be no problem.

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

The garlic has already been broken. Chen Qingsheng only needs to use a knife to pat the garlic into minced garlic. The minced garlic for minced garlic vermicelli scallops is considered ready.

Soon, the vermicelli was soaked, and the minced garlic was made into a big pot. Chen Qingsheng rubbed his hands, put on a pair of rubber gloves, and started cooking.

The practice of garlic vermicelli scallops 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 minced garlic into the scallop shell, put a circle of vermicelli into the scallop shell, then pour a layer of minced garlic, and finally pour a little soy sauce and Oysters can be roasted directly on the fire.

However, it is a handicraft job to roast the minced garlic that has not been deep-fried and ensure that the vermicelli is not burnt. Many chefs who specialize in this line of work have difficulty in controlling the heat. It's not roasted, it's just that the vermicelli is burnt.

On the side, Fang Youqun walked over with a cigarette in his mouth, "I almost vomited after eating steamed shellfish with minced garlic vermicelli. This is really the first time I have seen this baked shellfish with minced garlic vermicelli."

Xiang Yang glanced at Fang Youqun. Steamed scallops with garlic vermicelli is a very classic dish in the southeast coast of my country. It belongs to Cantonese-style seafood steamed dishes. It is strange that Fang Youqun has never eaten it.

"The main cooking technique of garlic vermicelli steaming fan is steaming. The process is very complicated. The whole process takes more than an hour, which is very time-consuming. It is much simpler to bake shellfish. It can be served on the fire in about five minutes. You can try it later. My craftsmanship is guaranteed to be no worse than the steamed fan with minced garlic vermicelli that 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 focuses on nutrition, and the other focuses on taste, how can these two methods be combined with one taste? Compare."

Although steamed scallops with garlic vermicelli is a classic dish in Guangdong Province, the taste is not outstanding. It is really outstanding because it is very nutritious, high in protein and low in fat. It is a good product for calcium and iron supplementation. Mung bean vermicelli is generally used , has the effect of clearing heat and detoxifying, especially suitable for summer.

Grilled scallops with garlic vermicelli is a new eating method developed in the inland area. The scallops are generally frozen scallops, which have lost a lot of nutrients. The vermicelli is also made of silver powder with the best taste.

Of course, grilled scallops are not as nutritious as steamed scallops.

In fact, as far as scallop itself is concerned, it is very nutritious.

Scallops are also known as scallops, scallops, scallops, Jiang scallops, vests, honey, and horned scallops.

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

The ancients said: "Three days after eating, I still feel that the chicken and shrimp are boring." It can be seen that the delicacy of scallops is extraordinary.

Dried 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 fin and bird's nest.

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

In addition, scallops also have the functions of nourishing yin and kidney, and regulating the stomach, and can treat dizziness, dry throat and thirst, consumptive tuberculosis and hemoptysis, weak spleen and stomach, etc. Regular consumption can help lower blood pressure, lower cholesterol, and benefit fitness.

According to records, scallops have the effects of anti-cancer, softening blood vessels, and preventing arteriosclerosis. Of course, this effect has not been generally recognized by scientists and medical scientists.

Generally speaking, steamed shellfish tastes too fishy, ​​and outsiders are generally not used to it.

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

"Do you want some honey or chili powder?" Chen Qingsheng asked Xiang Yangdao.

"Didn't you always support adding too many seasonings when cooking seafood? You said it would destroy the original flavor of the seafood. Why did you change it this time?" Fang Youqun asked puzzled.

Chen Qingsheng glanced at Fang Youqun, and snorted, "If it's just grilled scallops, do you think I'll put some condiments?"

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

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

"Oh, so that's the case." Fang Youqun suddenly realized.

Xiang Yang thought about it carefully, and said: "Master Chen, you can add some honey to these few here, I will try the taste of the honey that is tested, and forget the rest, and let everyone eat according to their own taste when eating." Taste, spread chili sauce or honey by yourself."