I am the cook, but I am Li Er's son-in-law

Hearing Yin Xuan's words, the two little girls were somewhat disapproving.

expensive?
How expensive can it be?
Besides, which dish in the restaurant is not expensive?
Yin Xuan spat out and quoted the price: "Eight hundred Wen."

The two little girls were startled, and they couldn't help but tremble. The maid's heart skipped a beat again, and there was only pure hatred in Yin Xuan's eyes.

Eight hundred Wen?

This is enough for them to eat for two days.

"It's so expensive?" Li Lizhi grunted and swallowed. After being frightened at the beginning, she became more interested in this dish.

The dishes in restaurants have a very distinctive feature, that is, the more expensive the better the taste.

How delicious is eight hundred Wen?
Li Lizhi turned her head and glanced at the maid behind her.

The maid smiled a little reluctantly: "Miss, the money you brought is not enough."

As she said that, she glanced at Li Shu from the corner of her eye, and hastily added: "The sum of the money of the two young ladies is not enough."

Li Lizhi was a little emotional, but she didn't expect that she would experience the feeling of not having enough money.

"Then come and eat tomorrow." Li Lizhi pinched her waist, generously, without any embarrassment of not having enough money.Yin Xuan nodded, agreed, and rubbed Li Lizhi's head.

Li Lizhi was probably what he wanted Yin Lulu to be in the end - of course, being smarter would be the best.

Meals at noon and afternoon remain the same.

Taking advantage of the fact that there were no guests, Yin Xuan took out the wall breaker and made some five-spice powder.

By the way, I hung a pot of broth.

Stir-fried sea cucumber with scallion is indispensable to use broth.

On the next day, Li Lizhi brought enough copper coins and handed the money to Yin Xuan early in the morning, eagerly looking forward to it.

At noon, Yin Xuan turned and went to the kitchen under the urging of the two little girls.

Spicy sea cucumber with green onion belongs to Shandong cuisine, which can be regarded as a masterpiece among Shandong cuisine.

I bought ten fresh sea cucumbers, opened their stomachs, took out the dirt from the tail, rinsed them with water, put them in a cold pot of cold water, added scallions and cooking wine, and blanch them.

Fresh sea cucumbers don't need to be blanched for too long, they can be fished out when they change color slightly.

Sea cucumbers rest in water.

Yin Xuan processed the other materials, and cut the scallions into thin strips.

Gao Tie showed an envious look on the side. He is still cutting potatoes, and he has made great progress compared to the beginning-finally he can cut potato slices of uniform thickness.

But...and Yin Xuan's level of sharpness and sharpness is still far behind.

He sighed, not knowing when he would become like this.

Then set up another pot, put in the oil that has not covered the bottom of the pot, and just use a low heat. When the oil temperature in the pot rises slightly, put half of the scallion white shreds into the pot first, and save the other half for cooking sea cucumbers. .

After the aroma gradually rises, put the green onion leaves in it.

The key to frying sea cucumbers with scallions lies in this pot of oil. It is best to use lard, as lard itself has a strong aroma.

After frying the oil in the pan until golden brown, pour it out and put it aside for later use.

This dish is troublesome to handle.

Start another pot, pour in the chicken broth that was hung up yesterday, and when the soup starts to roll, put the sea cucumbers into the pot and simmer for a while.

When the cooking is almost done, take out the sea cucumbers and continue soaking them in the soup.

The previous procedures for processing the ingredients are completed, and it is finally time for the final firing process.

Cook the scallion oil in a pan, still on a low fire, add the other half of the scallion white, wait until the scallion white gradually burns to golden brown, add a tablespoon of cooking wine and a tablespoon of light soy sauce, cook until the aroma is released, then add two tablespoons of broth .

Bubbling and bubbling.

Sea cucumber into the pot.

Before it bubbles again, sprinkle some white pepper and a teaspoon of sugar, turn to low heat, and simmer slowly for about five or six minutes.

Turn to high heat, thicken with water and starch, thicken while collecting the juice, two to three times, slowly thicken the juice.

At this time, there is no rush to cook.

Drizzle some bright oil on it, and use the scallion oil that was just fried, the same three times.

Yin Xuan did not make any other arrangements, but only put a flower carved from a carrot.

He took it out and placed it in front of the two little girls.

This is a dish that the two little girls did not expect.

Good-looking is good-looking, the things on the plate are like black gemstones, with crystal luster and amber-like texture.

But what is it burning?
"Brother Zhengyang, what's the name of this dish?" Li Lizhi asked curiously after realizing it.

Yin Xuan replied: "Scallion fried sea cucumber."

Regarding this dish, Yin Xuan didn't give it any fancy name. As the saying goes, for a dish of this level, there is no need to use a name to set off its value.

Of course, the most important thing is that Yin Xuan struggled for a day, but he still couldn't think of any good name.

Very simple name.

Even from the name, you can read what kind of ingredients are in the dish.

Just, what is sea cucumber?
The name sounds like ingredients in the sea, ginseng in the sea?
People in the Tang Dynasty still didn’t eat sea cucumber very much. It was not until the Song and Yuan Dynasties that this excellent food was served on the tables of nobles and became a kind of food.

Li Lizhi picked up a sea cucumber.

It was longer and thicker than her middle finger, it was black, and there were some soft thorns on it, which looked very cute.

Take a bite.

The fragrance of green onions, the aroma of wine, and the faint taste of the sea cucumber itself are soaked out. This large piece of food is not as difficult to eat as imagined.

With a light bite, the teeth flicked and fell off, obviously there were still thorns on the body, but it was smoother than expected, with a whistling, it slipped into the throat.

This time, Zhu Bajie ate ginseng, and the two little girls didn't taste too obvious.

Quickly took a second bite.

Be careful to prevent it from slipping down again, chewing and crunching with the teeth, soft and glutinous with a hint of toughness, this special taste makes their tongues feel like they are on a roller coaster, back and forth between the two conflicting tastes Bumps, ups and downs.

And
What surprised them the most was that it was burnt in one piece, but it was very tasty, even the innermost and deepest part had the smell of being burnt.

Take a few bites.

They have some doubts, whether it is this kind of thing called sea cucumber, which naturally has this smell when it is born.

Otherwise, something like such a big piece can still have a smell in it?
Ten sea cucumbers, five for each of the two little girls.

I didn't eat fast, I was savoring every bite carefully, I wish I could use this way to eat back the [-] wen.