After Mr. Huo finished speaking, he turned and left. He had to continue to check with other people. Although most people had no problem doing it, he was afraid of something unexpected.

As for Chen Nian, he continues to deal with the dishes on hand.

What he has to do now is to pre-process everything into semi-finished products and wait until before the meal starts, so that every guest eats fresh.

However, for the crab meat lion head, it takes a long time to make, so the aging has to be done in advance. If you prepare the raw materials and wait until before the meal, it will be too late.

Chen Nian then gave another order and began to teach the chefs to shape it into balls one by one, teaching them how to do it while kneading.

Every time you make a ball, pick up a small piece of crab roe and put it on the lion's head.

This is the origin of crab meat lion head.

If you do not use this method, but directly mix all the crab roe and crab meat into the meat filling of the lion's head, then the crab roe itself will not taste much.

It's better to put it on top.

After pinching a few, Chen Nian asked the chefs to continue working, while he himself began to serve the soup.

Instead of using the old soup that I had been using before, I used spareribs and pork skin to make the soup.

The meaty aroma of cooked pork ribs is relatively strong, and there is still some oil in the bones. A large amount of protein will be released during the cooking process. The collagen content of pork skin is high, and cooking it can also make the soup watery and not flavourful.

Thin.

After the soup was cooked, Chen Nian looked at it and saw that the time was almost up. Then he took the lion head and put the crab roe side up into the pot.

Bring to a boil over medium heat, then cover it with cabbage leaves, then turn to low heat.

The purpose of covering the cabbage leaves is to prevent the upper part of the lion's head from drying out.

A good soup must be simmered slowly like this, and the same goes for the lion head inside. The more delicious the dish, the more troublesome the steps are to prepare it.

In the past, when Chen Nian made this in the store, he had to start preparing it very early, so every time it was served as a dish in a banquet, customers would praise it after eating it.

Several people worked together to make the lion's head very quickly. Before long, all the meat fillings had been made into lion's heads, put into the pot, and then carefully covered with cabbage, and finally added

Cover the pot.

Next, this pot of lion head will be simmered slowly for two and a half hours.

After checking again that there was no problem here, Chen Nian turned back to see how the sea cucumber was being treated.

In this dish, the dried sea cucumber is aged and brown in color. This kind of sea cucumber is usually salt-dried and the quality is slightly better. In addition, there is also a kind of black and bright sea cucumber, which is made with

Dried sugar means that sugar is mixed in before storage.

Of course, distinguishing it by color is one way, and another best way is to lick it directly with your tongue.

The sea cucumbers selected for aging are relatively large in size and have relatively complete and plump fleshy spines.

There is another particularly important step when making sea cucumbers, which is to make sea cucumbers. Generally speaking, one pound of dried sea cucumbers can be made into about eight pounds.

But in fact, the solid matter is only the first pound, and the rest is water.

However, if the requirements are higher, or in some higher-end places, one pound of sea cucumber is usually given to about five pounds.

When handling sea cucumbers, you must first clean the outside, and then cut the sea cucumbers from the sand spit to the head.

Then remove all the sand spit and internal organs, because there are a lot of small sand and sea cucumber teeth in the sand spit, which greatly affect the taste.

It will be much easier to deal with the internal organs after that. After all, there are not many internal organs in such a small body.

Aging does not remove the sea cucumber tendons in the sea cucumber. Although removing the tendons can make the sea cucumbers soak larger, leaving them inside can also increase the taste.

The kitchen assistant did a good job. Chen Nian picked up a few sea cucumbers and looked at them. He found that each one was handled cleanly and everything that needed to be removed was removed.

From the appearance, the integrity of the sea cucumber is not damaged.

Although it doesn't look particularly shiny, this is the normal form of sea cucumbers.

Chen Nian knew that when he bought it in many vegetable markets, some sea cucumbers looked big, black and shiny. These were all made with advanced technology. One pound of sea cucumbers can weigh up to twelve pounds.

After the sea cucumbers were also processed, Chen Nian put these sea cucumbers in cage cloths, tightened the mouths, and put them into casseroles one by one.

"Go and call Mr. Huo. Just call him when he asked me to cook this dish." At this time, Chen Nian turned around and ordered Dylan.

Dylan responded and walked towards Mr. Huo.

Then he took out the old hen and pig knuckles from the big box on the side.

The old hen took the neck, chicken legs, and chicken wings, and then cut them into small sections with a knife, and then cut the elbows into the same size as the chicken pieces.

Add scallion oil to the pot, then put some scallions and ginger slices into the pot. After the aroma and oil temperature come up, Chen Nian puts the cut meat into the pot and starts to stir-fry with oil.

If you make a home version of braised sea cucumbers with green onions or the not-so-expensive sea cucumbers sold in restaurants, you don’t need to go through so much trouble. But this time it’s not just for the customers outside, it’s also aged for Mr. Huo.

Assignments handed in.

So it must be taken seriously.

At this time, Mr. Huo had already arrived behind Chen Nian, but he did not speak, but just looked at him.

Although Chen Nian couldn't help but feel like the teacher standing behind you when you were taking exams in school and watching your answers, he wasn't too nervous.

The meat you just cut needs to be stir-fried in the oil pan first, so that the aroma can be stimulated to a greater extent.

Just continue to stir-fry slowly over medium-low heat until the blood on the meat turns completely off-white, then add some onions, ginger, and cooking wine.

Continue to pull with a spoon until the onions, ginger, and cooking wine are completely absorbed into the meat, then start adding water to it.

Then I added some salt to it to enhance the flavor.

Watching the water in the pot begin to gradually roll under the influence of temperature, the blood in the meat was also boiled out at this time. Chen Nian used a spoon to continuously beat the gray-white meat with a strong fishy smell on it.

Blood foam.

These must be removed.

After beating all the blood foam on the top, turn off the heat quickly, then put the soup and the ingredients inside into the casserole with the wrapped sea cucumbers.

Chen Nian was also lucky that the chief chef on this ship was Mr. Huo, so there were a lot of things needed for Chinese food, and he could find whatever he wanted.

If it were a foreign chef who mainly cooks Western food, he would never be able to find so many casseroles.

Watching the fragrant soup and the fully cooked chicken and elbow pieces being poured into the casserole, the pale yellow soup must be full of meat flavor.

Even the layer of oil beads floating on it looks extremely sparkling.

Even though I have been cooking for a long time, I have never made this most complicated sea cucumber with green onions a few times, but I have to say that cooking it in this way may not even be considered a semi-finished product, but I can already feel it is delicious.

This is a taste that can be experienced without eating it in your mouth.

As a ceiling-level dish, what is being cooked now is like the goose wrapped in duck, the duck wrapped in chicken, and the chicken wrapped in the goose made by the God of Chef in the movie I watched long ago.

Quail, there is a quail egg in the belly of the quail.

Finally, throw away everything outside and just taste the feeling of quail eggs.

All the previous steps are just for the final result.

Then cover the lid and simmer.

The sea cucumbers selected for aging are relatively large, so they need to be simmered for about 20 minutes.

Taking advantage of this time, Chen Nian began to handle the onions himself.

The main reason is that I have great expectations for the aging of this dish, so in addition to the initial rough processing of the sea cucumber, some important aging steps have to be completed by myself.

Fetched a small bundle of Shandong green onions, which were always kept on board the Platinum Star.

And it is said that this is also Mr. Huo's request. Among the red-collar chefs above, there are chefs who cook Shandong cuisine. Since it is Shandong cuisine, local ingredients must be used.

Take these green onions taken from the warehouse for aging. They are all produced in Zhangqiu, Shandong.

Remove the outer layer of scallion clothing and set it aside for other uses. Start by cutting the white part of the scallion into sections, and then cut some ginger slices.

While cutting, he lamented that rich people really have everything they want in life.

In the past, he would never have imagined that rich people could really choose the most suitable ingredients for every kind of food.

Especially in 1912, when transportation was still underdeveloped.

After cutting the green onions, Chen Nian washed his hands at the same time to avoid accidentally rubbing his eyes and making himself burst into tears.

After coming back, Chen Nian put a lot of pepper oil into the pot. Before turning on the fire, he added the green onions and ginger slices just cut into the pot.

Turn on low heat and slowly start frying.

Chen Nian learned this dish from Master Sun. Master Sun was very accomplished in Shandong cuisine. At that time, he told Chen Nian that the dish of sea cucumbers roasted with green onions was also called sea cucumbers roasted with golden onions or sea cucumbers roasted with yellow onions.

Grilled sea cucumber.

The reason is that in this step of frying the onions, you need to fry the skin of the onions until they turn yellow and become hard.

It's just that this process takes longer.

Once the fire is turned on midway, the skin of the onions will indeed quickly begin to turn yellow and burnt, but in this case, the fragrance of the onions itself will not be fully fried.

At that time, even if scallion oil is used in dishes, there will be an obvious disadvantage of insufficient scallion flavor.

The sound of splashing kept coming. This was the bubbles that kept rising from the oil in the pot when frying the onions, rising from the bottom to the surface, and then popping gently.

"Chen, the fragrance here is so special!"
To be continued...