God of Cooking, grilling skewers attracted the fairy beasts

The sand crabs, which were the largest in number and the smallest in size, were distributed to all the disciples who were traveling with them, and then a rare scene appeared on the beach.

The disciples, either squatting or sitting, gathered in a circle of three or five, talking and laughing, and began their first job of helping in the kitchen.

According to the method taught by Li Heng, the first thing to do is to wash the sand crabs in the basin several times until the water becomes clear.

After washing the sand crab, remove the internal organs.

This step is relatively simple. You just need to tear off the navel cover of the sand crab, so that its internal organs will be brought out.

There were not many shrimps, so Li Heng handed them over to a few apprentices to deal with.

You still need to clean it first, then pick out the shrimp thread from the back, cut open the shrimp head and take out the sand sac, which is its stomach.

Finally, cut off the shrimp whiskers and legs which have little meat, and the cleaning work is done.

Li Heng was not idle either. He had soaked the clams and abalone in salt water, and was now processing the octopus.

The cleaning of this thing is a little more complicated than the others, and just washing it with water is far from enough.

That can only wash away those obvious debris. If you want to remove the mucus on the surface, you need to add vinegar and alkaline noodles to the water and scrub continuously.

Then use scissors to cut open its head, find the teeth and pick them out.

Squeeze out the internal organs and clean off the ink. Since the internal organs cannot be eaten, just throw them away.

If you are more particular, you should also peel off the octopus's skin, as this is the main source of its fishy smell, especially when stir-frying.

After doing all this, about a quarter of an hour had passed and the clams and abalone soaking in the water had almost spit out all the sand.

There's not much to say about the clams. After cleaning them one last time, you can set them aside.

The first thing Li Heng had to do was steamed abalone with vermicelli in garlic sauce, so the processing of the abalone was urgent.

Fortunately, this task is not complicated and will not take a long time.

And before that, he even took the time to soak a basin of vermicelli in hot water.

Next, Li Heng took out the abalone from the salt water and first used a brush to clean the black film on its surface to reveal its true appearance.

Then use a spoon to scoop the abalone meat out of the abalone shell, and remove the abalone's internal organs and teeth. These two parts can be done easily with your hands.

After finishing, don't throw away the abalone shell, because you will need it to hold the abalone meat.

Not only can it not be thrown away, but it must also be cleaned and kept for later use.

In order to make the abalone meat easier to taste, you need to cut some alternating horizontal and vertical cuts on it. The cut should not be too deep, just cut to about halfway point.

Now the vermicelli and abalone meat are ready, and minced garlic is naturally indispensable.

The job of peeling garlic was snatched away by the two kids. At first, Li Heng even doubted her motives.

Although the two little ones are foodies, they are not the kind of people who can eat raw garlic. They just tried it for a while and then gave up.

"Brother Li Heng, here's some garlic. We didn't steal it this time!"

When the two little ones handed a bowl of freshly peeled garlic cloves to Li Heng, their little faces were full of pride, as if they had done something extraordinary.

"Hey~ Why are you so quiet today? It's okay, I don't mind!"

Li Heng grabbed a handful of garlic cloves, waved them in front of the two kids, and fooled them in a very "generous" way.

"You can eat as much as you want. I'll peel it after you finish it. Otherwise, people will think I'm a stingy person!"

"No, no, no, thanks! Thank you, Brother Li Heng, for your kindness!"

The two little ones shook their heads like rattles.

Li Heng's sudden "generosity" frightened them so much that they put down the bowls in their hands and ran away immediately.

After playing with the two little ones as usual, Li Heng still has to continue his work.

To make minced garlic, it is not enough to just chop it into fine pieces; this is just the first step.

And this step cannot be sloppy. The minced garlic must be chopped finer so that the final dish will look more beautiful.

Wrap the chopped garlic in gauze and put it into clean water and soak it for four to five minutes.

The soaked and washed garlic will not taste bitter when fried.

Li Heng learned these little tricks in his previous life from an old chef who had been in the industry for many years.

You need to cut a little more and sprinkle it on the abalone as a small ingredient. Wash some green onion leaves and red peppers, and cut them into chopped green onions and peppers respectively.

Put both ingredients into a bowl, mix well and set aside.

Li Heng took the softened vermicelli out of the water. He felt that the vermicelli was a bit long, so he changed the knife and cut it shorter.

After the minced garlic has been soaked for a long time, take it out of the water and squeeze out the water. Then untie the gauze and put the minced garlic into a bowl.

This step is also to prevent the fried garlic from becoming bitter.

Next, heat the oil in a pan, wait until the oil is 30% hot, pour in the minced garlic and start frying.

During this process, you need to constantly use a spatula to push the minced garlic in the pot back and forth to ensure that they are heated evenly.

When the minced garlic turns slightly yellow, remove it quickly. Do not wait until the minced garlic turns golden yellow before removing it, as this will mean it is overcooked.

This step of operation can be completed in about three to four minutes.

After taking out the fried garlic, you need to further season it.

First add two spoons of salt to increase the base flavor, then add some soy sauce and a little oyster sauce...

"Wait, I don't think I've made the oyster sauce yet!"

When Li Heng was adding seasonings according to the recipe in his mind, he suddenly realized that there was one thing he had not yet made.

Let’s put it aside for now, but he has already memorized the words "oyster sauce".

Oyster sauce is extracted from oyster meat, and Li Heng happened to find some oysters before.

As long as you have the raw materials, making oyster sauce is only a matter of time.

Stir the minced garlic after adding seasonings, and the bowl of garlic sauce is ready.

All the ingredients have been prepared. Now all Li Heng has to do is to arrange them on a plate and then steam them.

There is no way to put so many abalones on just one plate.

So Li Heng prepared more than ten plates in total, and placed a cleaned abalone shell on each plate.

Add some minced garlic to the softened vermicelli and mix well to allow the vermicelli to fully absorb the aroma of the minced garlic.

Then put the mixed vermicelli into the abalone shells respectively. If you like vermicelli, you can put more.

Place the processed abalone on top of the vermicelli. After the abalone has been cut into pieces, the marinating time can be saved.

Finally, spread a layer of minced garlic on top of the abalone.

The amount of minced garlic must be larger so that the steamed abalone can be full of garlic flavor.

To be honest, every time Li Heng eats this dish, he likes the minced garlic even more than abalone and vermicelli.

After finishing the plating, steam the dish for five minutes, open the steamer and sprinkle chopped green onions and chili peppers on the plate.

The last step is to pour hot oil on each abalone and then serve. Is anyone tempted?