Agriculture Idol

Chapter 195 How to Eat Sea Cucumber

"Yo, you're here." Li Chengxin's father took half a bucket of sea cucumbers and got off the boat to the main house, intending to leave the space for the young people to chat.

Brother Xiaoyong looked at the sea cucumber that Li Chengxin's father was carrying: "It seems that we came here at a good time, we can eat sea cucumber now, uncle, what are you going to do?"

Li Chengxin smiled and said, "My dad originally wanted to dry some black sea cucumbers and sell them for money, but unfortunately he only caught one and was going to stew it directly."

Brother Xiaoyong opened his mouth and looked at Lin Yiyi's big belly next to him: "It's just right for Yiyi to replenish."

Li Chengxin's father turned around and gently slapped Li Chengxin's arm: "Without black sea cucumbers, I can still make sea cucumber sausages. Have you ever eaten sea cucumber sausages?"

Several young people shook their heads honestly.

Li Chengxin's father suddenly felt that his advantages had come back: "In addition to dried sea cucumbers, sea cucumber sausages and sea cucumber seeds are also super high-end delicacies. Let me show you today."

The intestines of sea cucumbers are taken and marinated with salt. The sea cucumber intestines are the three major delicacies in Japan along with salted sea urchin and dried fish roe.There is basically no such way of eating in Huaguo, so Li Chengxin and the younger generation who no longer rely on the sea to eat the sea are very unfamiliar with this knowledge.

In addition, sea cucumber eggs are also pickled with salt, which is also a very popular salty seafood side dish.

Therefore, in the theory of the older generation of fishermen, sea cucumbers are treasures and can eat anything.

It is also a good idea to make the meat into dried sea cucumbers and the offal into sea cucumber intestines and sea cucumber seeds.

Brother Xiaoyong asked Lin Yiyi to chat with Li Chengxin's mother, while he, Li Chengxin, and Zhou Hao followed his father to make sea cucumber sausages.

Seeing several young people following him, Li Chengxin's father was happy that he didn't have to do it himself. He handed the knife to Li Chengxin: "Come and try it. The first step is to cut out the internal organs of the sea cucumber. Don't cut too hard. If the intestines are torn, it will not look good."

【Suddenly, I feel that this scene is so scary! 】

[Yeah, yeah, I also thought of the plot in horror movies where people’s intestines are ripped out. 】

【It’s too heavy, I’ll go do something else first and then continue watching...】

The sea cucumber was slippery, and Li Chengxin pierced the skin with a knife, and the internal organs were squeezed out.But fortunately, the sea cucumber only has transparent body fluid without any red blood or blue blood, which makes the picture a little less bloody.

After cutting a three to five centimeter incision, Li Chengxin carefully inserted his fingers and pulled out the intestines and ovaries from the sea cucumber.

The sea cucumber's intestines are filled with sand and are gray-black, and the orange part attached to it is the sea cucumber's ovary.

First, tear off the ovary and put it aside. The sea cucumber’s intestines are tougher than Li Chengxin expected. Lift and squeeze from the middle, and then carefully push down. The clean and soft sea sand on the experimental coast did not cut the intestinal wall. The end flows out with gravity.

In this way, a sea cucumber sausage is extracted.

Brother Xiaoyong saw that Li Chengxin was doing it easily, so he picked up a sea cucumber, cut the cavity, and pulled out the internal organs of the sea cucumber like him.

I don’t know if it’s because the sea cucumber is old and weak and its internal organs are not strong, or because Brother Xiaoyong exerted too much force. The sea cucumber gut broke during the pulling out process, and the sand and gravel flowing out of it were mixed with the orange ovary. Hopeless.

Li Chengxin's father rolled his eyes at Brother Xiao Yong: "Go aside, just clean the intestines on your hands and that's it."

Brother Xiaoyong looked at Li Chengxin with a mournful face. Li Chengxin looked at the ball of sand in his hand and shrugged his shoulders to express his helplessness.

There are still grains of sand left in the sea cucumber intestines after removing the sand, so they must be washed in fresh water.

Li Chengxin and his father cut out the internal organs of several other sea cucumbers, then carefully rinsed the intestines with the sand out of them in a basin of water, and continued to gently rub them in the water to squeeze out all the visible sand.

One intestine was washed for more than ten minutes, and Li Chengxin held up a meticulously washed intestine in front of the live broadcast camera.The intestinal wall of sea cucumber is translucent, with a little pink in the yellow.

[It's so little, and it's too much trouble! 】

[At least I can accept it better than washing pig intestines live...]

[Is this enough to eat? 】

After cleaning up the few sea cucumbers caught up, more than half an hour passed, and the sea cucumber sausage was only a light dish of seasoning, which seemed pitifully small.

Then, several people started to pickle the intestines.Salt can decompose protein into amino acids that provide umami flavor, thereby bringing out the umami flavor of seafood sausage. Moreover, if it is marinated in this state for several days and allowed to ferment at a certain temperature for several days, the taste will be more mellow.

Li Chengxin's father put a pinch of salt into the saucepan, and Li Chengxin began to stir the salt and sea cucumber intestines.

During this period, the strong fishy smell of sea cucumber intestines gradually disappeared.

Pour the stirred sea cucumber sausage into a small bamboo container, plug it with a cork that fits the size, store it in a cool corner of the house, and let it ferment slowly.

The next step is to start processing sea cucumber seeds. Although sea cucumber seeds are also pickled, considering that there are already sea cucumber intestines, Li Chengxin's father plans to dry the sea cucumber seeds.

Take the few sea cucumber seeds to the outdoor place where they usually dry fish, take a piece of ovary, spread it horizontally from the middle, hang it on the fish drying line, arrange it into an inverted triangle shape, and dry it for three days. can eat.All the ovaries are hung up, but in fact there is only a small point.

Both sea cucumber intestines and sea cucumber seeds need time to become delicious, so I can't eat them today.

As for dinner, it is naturally stewed with fresh sea cucumbers!

The next day was a sunny day, and while Li Chengxin was helping his parents with work, he paid special attention to the sea cucumber seeds that were drying in the sun.

The drying process of sea cucumber seeds is proceeding smoothly, and as the water evaporates, a delicious smell wafts out.

On the fourth day, Brother Xiaoyong, who was counting the dates, brought Lin Yiyi to find Li Chengxin, and Zhou Hao followed behind with a live camera.

Li Chengxin had already taken out a bamboo tube containing sea cucumber sausages and dried sea cucumber seeds and was waiting for them.

Li Chengxin's parents looked at the small amount of sea cucumber intestines and sea cucumber seeds, and waved their hands: "We have eaten a lot before, just you guys will eat it this time."

After saying that, they ran away from their world. Even now, they are still not used to the live broadcast camera.

Bake the sea cucumber seeds on a small charcoal stove. After they soften, Li Chengxin gave a piece to each of the four people present.As the water evaporates, the condensed seafood aroma in the sea cucumber seeds is released.

"It's so fragrant! It's 100 times more fragrant than dried squid!" Brother Xiaoyong sighed while holding the sea cucumber seeds in his hand, "But it's only a little bit..."

Li Chengxin also looked at the only piece of sea cucumber seeds in his hand: "I don't even dare to eat it."

He nibbled a small piece and chewed it in his mouth: "Wow, this umami taste is so delicious! It would be even better if you have a cup of sorghum wine!"

Lin Yiyi didn't say anything, and took his own share and bit it in small bites.

After eating the sea cucumber seeds as slowly as possible, Li Chengxin opened the lid of the bamboo tube of the sea cucumber intestines and poured them all out in one go.

"Why does it feel more?" Brother Xiaoyong wondered.

Li Chengxin also felt this way: "Maybe it was fermented?"

The fermented pickled sea cucumber intestines turned yellowish brown, and the shape of the intestines was not as round as before. Instead, it collapsed a little, so visually the intestines were much thicker.

The portion of sea cucumber sausage is not much, and there is only one per person.

Li Chengxin moved his chopsticks first, and a piece of intestine "slipped" and disappeared.

"Oh, it's so fresh! It's a thousand times more delicious than ordinary bad offal! It feels like the essence of the sea cucumber is oozing out!"

Hearing what Li Chengxin said, Brother Xiaoyong hurriedly "sneaked" for a while. After a while, he swallowed the sea cucumber intestines and said, "Xin baby, you are exaggerating! How can it be 1000 times as delicious?"

Li Chengxin looked at Brother Xiaoyong strangely: "Are you trying to say it's not delicious?"

Brother Xiaoyong said seriously: "I don't think it's really a thousand times, but I agree with five hundred times."

[So what's the difference between a thousand times and five hundred times? 】

[Fifty steps laugh at the difference between a hundred steps...]

(End of this chapter)