The chosen boss of the end times, just wants to lie down

The fourth dish is soft-boiled abalone with ginseng.

When they had the crab meat stewed with ginseng, they had seen that it was really a plum-flowered ginseng that was more than 30 centimeters long. When Wu Hongquan pushed the dining cart and opened the lid of the large casserole, he found that the abalone was almost as big as a washbasin.

Things in this space are inherently larger and grow faster than those in the outside world. Later on, many diamonds were invested to accelerate the growth, making it impossible to control it.

The dried abalone is soaked for seven days in a changing water every few hours. After it becomes soft, it is rinsed clean and soaked in rice wine and white vinegar for twelve hours. It is then put into slightly cooled hot water, boiled with Huadiao ginger slices, and sealed and soaked for twelve hours.

At this time, the abalone begins to soften. Add appropriate amount of maltose and sugar sauce and continue soaking until it becomes completely soft and elastic.

Take it out and place ginger slices on the bottom, add thick fat, then put the abalone on top, then top with pork ribs, chicken pieces and ham and simmer slowly.

Wait until the abalone sauce becomes thick, filter out the residue and keep the sauce.

After the spices are sautéed, add the soaked dried oysters and a little pork. After the abalone and the soup are cooked, continue to boil. After 4 hours, add the cleaned ginseng and continue to boil for two hours to make this dish.

A variety of ingredients are mixed together, and the flavors of each overlap and blend, making the soup bright and thick, with a fresh and fragrant aroma. The abalone is large in size, with plump and firm meat, with the sweetness of fresh abalone and the fragrance of dried abalone, and the runny meat is immediately visible after cutting it open.

Coat it with the rich soup full of collagen and take a bite.

It's truly a feast for your taste buds.

The abalone is tender and sticky, soft, glutinous and smooth. The ginseng meat is thick, chewy, chewy and smooth.

The best abalone is the driest abalone, and the most runny among the dried abalone.

It's really a mouthful of gold.

Mai Jian sighed, "I am corrupt! When I was an official, I never had the chance to see such large seafood. I never thought that I could eat so delicious seafood in the end times!"

In the past, wealthy businessmen in the south had to serve abalone, sea cucumber, shark's fin and shark's fin at dinner parties to prove their status and wealth. Otherwise, even if the other dishes at the dinner party were decorated with exquisite carvings of dragons and phoenixes, they would all be cheap and unsightly.

As for Tian Jiuchi, there is no way Chen Ye would cut the fins of the fish in the ocean of space. If he really can't do it, he can just give them some fans.

At this time, the fifth dish was pushed in from outside.

This is a dish of baked dried shrimp, fresh crab claws and lasagna.

Take the crab claws of the blue crab, carefully remove the shell, and get the large crab claws that look like chicken legs.

Lightly sprinkle a thin layer of starch on it, put it into hot oil at 100 degrees Celsius, and take it out after a few seconds.

Crab meat is sweet and fresh, so it should not be fried at high temperatures for too long, otherwise the water will dry out and the meat will become tasteless. A few seconds of high-temperature frying is enough to allow the thin layer of starch covering the crab claws to form a protective layer on the surface, firmly locking in the tenderness inside.

Fry again for a few seconds, control the oil and set aside.

Soak the dried shrimp tails until soft, remove the shrimp threads, steam them in the steamer until cooked, stir-fry with the sautéed ingredients, add the broth, then put in the steamed bamboo shoots layer by layer and steam until cooked, then cut into small cubes of lasagna.

Add a little fish meal to enhance the flavor.

Stir for a while, then put the fried crab claws in, cover with lid and continue baking.

In the past, before the ovens appeared, people usually called this stewing method "baking".

Simmer until the soup becomes less, add a thin starch, stir for one minute, and serve.

The crab claws are salty, fresh and refreshing. At this time, taking another bite of the lasagna, which is filled with the flavors of fish, shrimp and crab, and mixed with the inherent bean flavor in your mouth, is particularly satisfying.

The sixth dish used the leftovers from the fifth dish, crab meat and egg white bird's nest.

Look, the names given by Cantonese chefs are full of poetic and picturesque meanings.

Although crab meat is used, this dish is very precious because it uses the best bird's nest.

Clean the bird's nest that has been soaked and shredded, pick out the defects and foreign matter, add egg white and crab meat, mix well, steam it in a steamer, let it cool, and then fry it until both sides are golden brown. Finally, use the broth as the base, add only salt powder for seasoning, and finally pour the golden brown sauce on it.

When it was served on a plate, a round pudding-like piece of crab egg bird's nest was glowing like a full moon in a halo.

By the sixth dish, Zheng Ming was already filled with emotion.

"You people from Guangdong and Guangxi really know how to eat! You are picky eaters and spendthrifts!"

The next dish was the golden and silver butterfly sea eagle pomfret.

The reason for the gold and silver is because of this dish, which makes the sea eagle pomfret be eaten in two ways, which is the same as our common gold and silver steamed buns.

The sea eagle pomfret used to sell for 700 to 800 yuan per pound and was very rare. The fish meat needs to be removed of bones and cut into thick slices, and after removing the fishy smell with ginger and scallion water, rice wine and seasonings are added for later use.

Take the prawns, smash them, and chop them into shrimp paste with the back of a knife. Add the ginger and scallion water in small amounts and stir until it is completely absorbed. Then add a small amount of chopped water chestnuts and mix well, then start beating to produce glue.

Scoop out a small ball of shrimp paste and press it on the fish meat. The amount should not be too much or too little.

Too much will completely cover up the fish flavor, and too little will fail to bring out the freshness of the shrimp.

Then stick the carrots cut into butterfly shapes on top.

Take half of it and steam it in a steamer, then add light soy sauce. If it is paired with Sichuan pepper juice, the taste and flavor will be completely different.

The other half is lightly wrapped in pig net fat and deep fried in oil.

When you eat it, the outer layer is crispy, and the fat from the lard on the outer layer penetrates into the inner layer during the high-temperature frying, blending with the tender fish meat, chewy shrimp meat, and sweet and crispy water chestnut pieces inside.

Do you think that at the beginning, there was one of these people, like Boss Zheng, who, after becoming rich, spent the whole day idling around and thinking about delicious food? You put a knife to their necks and forced them to come up with all kinds of delicious food, so that they could develop so many different kinds of complicated and delicious things?

The eighth dish is steamed with pounded ginger and sea salt.

Huodian is also a very rare deep-sea fish. The red fish is sprinkled with fine scallions. The fish meat is tender and the steaming time is just right.

Because I used sea salt and no soy sauce, the fish looked embarrassing and unappetizing to my northern friends. They didn't even touch it.

Chen Ye remembered that when he was a child, whenever there were guests at home, his father would require that a whole fish be steamed, saying that this represented the familiarity of his hometown.

After Chen Ye's explanation, everyone gave her face and put a piece into their own bowl.

The rest was basically swept by Chen Ye alone.

There's nothing I can do about it, it's because she has a big appetite.

As the saying goes, no chicken, no feast.

The next dish that was pushed over was the crispy fried chicken.

There are many ways to cook it, and the preparation time is long. The initial preparation process is similar to Cantonese roast duck.

Prepare crispy water for later use.

Put the chicken in hot water and then in ice water to tighten the skin and meat, so that the chicken is tender and not dry. Then apply the prepared sauce and massage it to absorb it.

The chicken skin water is heated and poured over the chicken repeatedly, then placed in a boiler to air dry for several hours.

The difference is that at this step, the roast duck needs to be hung in the oven and baked until it is bright red.

Fried chicken needs to be soaked in a low-temperature oil pan for more than ten minutes. When it is 80% cooked, it should be taken out and hung to dry, then hot oil should be poured on it again and again until it is fully cooked and the skin on the chicken becomes crispy and reddish.

But Wu Hongquan is not even a problem in roasting suckling pig, so making a fried chicken with bright red color, crispy skin and tender meat is also a piece of cake for him.