Put the sandworms in a large flat plate and cover them with a layer of moist gauze before throwing them into a constant temperature cabinet to keep them fresh.
Shen Feng took a look and slapped a card on the table.
“Book a food stamp!”
Lin Chou rolled his eyes. Even the four dogs outside the door knew that old Master Shen Shen was so poor that he only had to eat steamed buns or cakes. A card was just a decoration. Twenty-nine of the thirty days in a month had no hair on it. Except for the day when wages are paid.
The things I brought back today were all ordinary small seafood, except for the sand silkworm, which was barely considered an alien creature.
Even if Shen Feng pretended to pay, Lin Chou couldn't accept it. The stubborn system never allowed Lin Chou to provide ordinary food to customers.
"It's noisy."
Lin Chou poured a bag of sea monsters into the sink and turned on the running water to rinse.
There are many names for hermit crabs, such as sea monster, shrimp monster, etc., which are all very common.
Most of the sea monsters along the Mingguang coast live in colorful snails. They are small and naturally red.
This sea monster is an omnivore. In addition to eating some seaweed, seagrass and organic matter, it also likes to eat small fish, shrimp, and the young leaves or roots of cattail grass and reeds on land. It has very high requirements for its living environment.
Sea monsters change houses several times in their lives, and they are also true travelers.
Of course, this kind of trip is not for the scenery of the colorful world or even for the food, but is dedicated to finding a perfect sea-view room.
There is no free lunch in the world. When the sea monsters carry their own small house hard and find a bigger and more gorgeous house, they will knock on the door and windows of the landlord in a friendly manner, and then drag the landlord out to eat cleanly.
They will only move in after allowing the sea water to wash away all evidence of guilt.
Unlike their counterparts that live in the deep sea, sea monsters breed later because they often move on land.
November happens to be the golden period for their reproduction. Lin Chou has seen many sea monsters holding a ball of crab eggs in their arms, and the sea monsters holding eggs are at their fattest.
The high prices of the things brought back by fishing boats are enough to prohibit ordinary people in Xiacheng District. However, small seafood such as sea monsters, barnacles, sand crabs, etc. that are easily available without going to the sea belong to Xiacheng District. tasty.
The word "small" is destined to make them difficult to be elegant.
They don't come from famous families, they don't have a high price, and some don't even have formal names, but this doesn't affect their deliciousness.
Residents in the alley are accustomed to boiling the sea monsters, separating the body and tail, cooking and crushing them separately, then draining the shell residue, and marinating them with soy sauce, garlic, miso and perilla to make a sauce. Even in the hottest weather, the sea monsters are still delicious. The flavor and protein of the strange sauce are enough to be stored for a year.
Unlike others, Lin Chou prefers another approach.
Place the sea monster in a large colander, heat a large pot of boiling water and pour it over.
The boiling water not only kills the sea monster instantly and comes out of its shell, but also washes away the dirt that running water cannot wash away.
Pick out the sea monster and discard the fragrant snails, soak in ice water for a while and then drain - this will ensure that the sea monster crab meat is tightened to avoid the appearance of scattered shreds of meat during processing.
Half of the sea monster's body is stretched out of the shell to walk in the shell, while the other half of the body is bent inside the shell, so one end is big and the other is small.
The other half of the body has been twisted into the shape of a snail shell. The crab shell is also semi-soft horny rather than a hard shell. It is because of this weird appearance that hermit crabs are called sea monsters.
Moreover, part of its body that lives in the shells of sweet snails all year round, not only the shell, but also the meat quality has partially changed its properties.
Crack two millimeter cracks into the hard shell, crush the ginger and garlic, squeeze out the juice and soak it in water, then soak the sea monster for a while to remove the fishy smell and increase the aroma.
Stir-fry two cloves of garlic and a handful of fresh chili peppers in hot oil until fragrant. Add a handful of green peppercorns, add in the sea monster and stir-fry together. Add soy sauce, white wine, and a little green salt.
The pot was tilted to ignite the fire, and the wine quickly burned, filling the pot with light blue flames.
After the flame goes out, cook in the fish sauce acid and half a spoonful of old vinegar, add in thin gravy, stir-fry for a while, sprinkle with green garlic sprouts and chopped green onions, and serve.
The sea monster is bright red and purple, and the thin gourd powder and ink are suitable.
A pool of reddish soup is steaming, oily, and tender. The sourness and spiciness will instantly arouse your appetite.
The sea monster is different from the popular seafood, and the rich red sauce makes it more colorful and unconventional.
Twist out a sea monster, gently pull out its "tail", the twisted part hidden in the shell, and put it into your mouth while it's hot.
"den↗", a soft sound.
The sea monster's tail is elastic and full of the essence of the ocean, like solid aspic.
As soon as the teeth are chewed, the sourness and spicyness bloom in the mouth at the same time, which arouses the hysterical hunger from the bottom of the heart, and the tight and elastic teeth of the sea monster meat can completely fill this urgency.
The satisfaction and reluctance that come and go are really difficult to describe in words.
The "content" of the second half of the sea monster is actually the reproductive glands and digestive glands, the most important of which is the liver, and the taste is not ordinary glycol.
The sea monster is very strange. The seemingly soft tail is strong and elastic, while the meat inside the hard shell is as soft as cotton. It is really difficult to find such ingredients with completely different qualities growing on the same body elsewhere.
Bring a plate of sea monsters to the table,
"Ask everyone to come over and try it."
Shen Feng quickly took one in his mouth and agreed.
I didn’t forget to look back and ask,
"Lin Zi, why don't you eat together? When they come, they will all be gone!"
Lin Chou tossed her hair sadly,
"Why are all the cooks so skinny? They can only eat one bite of a dish before serving it out to others. How can I not lose weight!"
"Is that so?"
Shen Feng thought as he walked out, why did he feel like something was not right...
Lin Chou smiled and soaked the bag of sea greens in light salt water.
Sea greens grow on rocks. The edges of the leaves are naturally slightly curled and the leaves are bright green in color. When the ocean currents are active, they will fall off and drift into the sea without deliberately picking them.
Its scientific name is Ulva, which is very nutritious and has a refreshing and sweet taste whether served cold, stir-fried or in soup.
Because it has a natural flavor of rock salt and is rich in glutamic acid, people in Xiacheng District often use it as salt and MSG.
Moreover, the whole plant of seaweed can be used as medicine.
The cholesterol-lowering effect of fresh seaweed is even more powerful than most of the drugs before the cataclysm, but because people know very little about it, it is far less famous than seaweed.
Today's dishes are all small seafood, which is cold in nature. Lin Chou doesn't want to make another cold dish, but plans to use these sea greens as a staple food.
——Haiqing vegetable pot stickers, simple and practical.
The processing of sea greens is very simple, because the leaves are no more than the size of a fingertip and do not need to be chopped. After washing with light salt water, you can tear or cut them a few times.
There are also cattails that he picked specially in the bag. There are both salt and freshwater species of cattails, but the cattails that grow in saltwater wetlands are slightly shorter.
The inner core of fresh cattail grass is tender white and translucent green, and the taste is crisp and slightly sweet. It is also a very interesting ingredient.
Peel off at least three layers of skin, cut off the head and tail, and take only a palm-long piece of tender core in the middle. Cut it into four pieces with a cross knife and chop.
After the cattail core is chopped, it needs to be salted with a pinch of green salt for a quarter of an hour to achieve the most crispy texture.
It seems that it is easy for people to misunderstand the ingredient of cattail core, thinking that it should not be salted to remove water. Only fresh ones can ensure the crispest taste.
In fact, this is a misunderstanding - if cattail is just wrapped in the filling of pot stickers, it will become woody due to water loss during the frying process, and will no longer be crisp.
Salting can not only remove the slight astringency in the bulrush core, but also cause the plant cells to tighten and shrink simultaneously to release excess water.
This kind of salting and dehydration cannot be regarded as pure dehydration, but can better ensure the quality and taste of the cattail core.
Mix the cattail core and sea greens, add a little clear oil, and set aside half a tablespoon of minced garlic.
Find a pot of fresh shrimps from the thermostatic cabinet, pinch off the shrimp heads to pick out the fishy threads, put the peeled shrimps into a bowl, and put the remaining shrimp heads in the oil pan, and slowly roast them over low heat to produce shrimp oil.
After the orange shrimp oil dyes the clear oil in the pot, remove the shrimp heads and discard them.
Put two finely crushed salted duck egg yolks into the shrimp oil pan, stir-fry until a large amount of golden oil foam bubbles up and let it stand for a minute. After it cools slightly, pour it into the seaweed stuffing and stir together evenly.
When rolling the dough, use the dumpling wrapper method, with thin edges and thick middle to ensure that the bottom surface will not break easily during the frying process.
With the dough in hand, pick out a chopstick of filling and then press in a piece of shrimp and shape it into an ear of wheat.
After wrapping the pot stickers, place a large thick cast iron pan in the system. After putting it on the stove, add a thin layer of butter. It is best if the surface of the pan is moist but no grease can be seen flowing.
Place the pot stickers one by one, fry over high heat until green smoke comes out, then immediately turn to low heat. This will quickly make the bottom crispy and prevent it from sticking to the pan.
Fry for five minutes, pour onion and ginger water along the edge of the pot, keep the bottom covered with a little layer of water, then sprinkle with green salt and cracked pepper, cover the pot for two minutes, open it, and then sprinkle in finely chopped green onion leaves, three After ten seconds, scoop it onto a plate and serve.
Surprisingly, Bai Qiong, Shen Feng and Xiao Wu all sat at the table obediently, staring at each other, but no one moved their chopsticks.
"Well, why don't you eat?"
Wu Ke smiled bitterly, while Bai Qiongshou and Shen Feng kept looking at Chi Zhi, who was standing far away at the door.
"Ahem, um, we'll wait for you to eat together... we'll wait for you to eat together..."
Lin Chou said with a smile,
"Big-breasted sister, grab a few bottles of beer and sit down to eat together."
Chi just hummed, went to the thermostat, took out a few bottles of beer, put them on the table and sat down.
The three men were relieved.
"Eat, eat."
The freshly cooked sea greens pot stickers are steaming hot, with dots of peppercorns and green onion leaves on the surface. The thin dough is fluorescent and translucent, and you can clearly see the tender green sea greens and flowing soup inside. Juice, burnt aroma and wheat aroma are coming to your face.
Everyone took off their chopsticks together. The bottom of the pot stickers was crispy and hard, making a crisp sound when the chopstick tips collided with the bottom of the plate. The rest of the pot stickers were as soft and as thin as cicada wings. Occasionally, the folds of the pot stickers that were not firm and not pinched were pinched by the chopsticks, and there was a puddle immediately. The green soup gurgled out.
"suck."
Shen Feng became anxious and took a sip.
"Hiss, so fresh!"
Lin Chou believes that pot stickers should be eaten like this, with the bottom fried to a crisp and the top surface extremely soft and waxy. This is the unique charm of pot stickers.
Pick one up and put it in your mouth,
"Click."
This is the most crisp and moving sound.
Rather than saying it is sea greens "stuffing", it is better to call it sea greens "soup".
There is so much soup locked in a square inch.
The thin seaweed is as smooth as a bird's nest, while the bulrush core is full of grain. It makes a crunching sound when bitten into the mouth, and the unique lingering green grass fragrance immediately escapes everywhere.
If we must use a "taste" to describe the "taste" of cattail grass core, it is very similar to the smell of radish leaves hanging with autumn frost in the early morning in autumn - it is a kind of scent that contains all the loneliness and coldness in the world. I can only be lonely and lonely, admiring myself and feeling sorry for myself.
Slowly, the strong aroma of salted egg yolks fried in shrimp oil gradually entered the range of perception in the mouth. At this moment, the highlight has arrived, which is the shrimps which are quite huge compared to other fillings.
What's even more unimaginable is that before I discovered the presence of shrimp, I didn't even feel the taste of "shrimp" at all, including the combination of salted egg yolk and shrimp oil.
Shen Feng was shocked,
"This, how is this possible... There is no tofu vermicelli commonly used in vegetarian buns and pot stickers to absorb the soup, there is no sesame oil, and there is no flavor of any seasoning... but this... this... feeling... .”
Shen Feng once again felt that his vocabulary was too poor, as rare as the green plants in the Sahara.
For pot stickers with vegetarian fillings, they must be salted or blanched to remove the moisture in the vegetables to avoid exposing the fillings, and then the heavy flavor of sesame oil is used to temper the bland taste caused by the excessive soup of the vegetarian fillings. .
Lin Chou, on the other hand, was just the opposite. He made the pot sticker soup as full and full as the soup dumplings. He did not deliberately remove the soup, but instead used it as much as possible.
But this pot sticker is incredibly delicious.
The bottom of the pot stickers is crispy and the inside is full of soup. It is very extreme, but it can satisfy people's appetite.
Shen Feng thought for a long time but still couldn't figure out what he should say.
"Lin Zi, I'm really impressed by you pot stickers."
Lin Chou was like a scientific researcher and said calmly,
"It's just a simple combination of ingredients. If you master that, you can make a qualified dish."
Shen Feng nodded. Every time he tasted Lin Chou's new dishes, there would be unexpected and reasonable surprises.
Surprise in taste, surprise in magical effect, double satisfaction.
Shen Feng was lost in thought for a while, then lowered his head.
"Damn it, where's half the potsticker in my bowl?!!"
There was a small piece of seaweed leaf stuck to the corner of Wu Ke's mouth, but half of the sea monster's pliers were in his mouth, and he gnawed it loudly.
"Well, what... I don't know... I didn't see it. Was it taken away by the four dogs? This dog is really not a thing anymore!"
"Well..."
Wu Ke wanted to continue to say something, but Chi Zhi and another cold gaze from under the table made him feel as if he had fallen into an ice cave.
"Dang Cang."
The big-breasted sister looked at Wu Ke and threw the sea monster pliers she had just eaten into the basin under the table. She gently stroked the hair on Si Gouzi's head with her other hand.
The pliers jumped a few times and fell out of the basin.
Wu Ke's heart was also like those pliers.
"Bata."
Unsaid, his chest is like this dog bowl.
Si Gouzi sat upright, with a napkin woven from fresh banana leaves tied around his neck, and his long and narrow mouth seemed to reveal an evil smile.
"Ooooooooh~!"
The big-breasted lady's cold eyes seemed to be wandering back and forth over a steaming big meat bun.
Wu Ke panicked and was at a loss.
He trembled and said,
"That... is not... there is a misunderstanding, there is definitely a misunderstanding... I, I! I ate it! It was definitely me who ate it!!!"
