Gourmet Beast Tamer

Chapter 313 Zongzi

"Wow! Such a big sea cucumber!"

Shen Qian carefully picked up the dark brown sea cucumber, which was of surprisingly good quality and size, with a look of wonder on his face, "Do I need to redeem this with points from the cooking competition?"

"That's right, one point can be exchanged for two pounds." Qin Lang nodded and smiled heartily, "Just think of it as a celebration for me getting the Heart of Heart emblem."

"Are these also the ingredients needed to roast sea cucumber with green onions?" Zhou Tianhao touched his chin and pointed to a bundle of green narrow leaves tied together.

Each of these leaves is as wide as a palm, and the length is close to the forearm.

"What kind of leaf is this?" Shen Qian was attracted by Zhou Tianhao's question and also noticed these unusual ingredients.

"This is the leaf of broad-leaved bamboo. It has nothing to do with the sea cucumber roasted with green onions that we will make later. It is an ingredient used in another delicacy." Qin Lang explained with a smile, "This kind of You must have never tasted delicious food.”

"Then I have to look forward to it." More expectations appeared on Shen Qian's face, "What is this kind of delicacy called?"

"How about we play a guessing game?" Qin Lang did not answer directly, but pointed to a bundle of bamboo leaves on the table, "If you can guess how it is used in cooking, I will tell you this recipe. What’s the name of delicious food?”

"It's just a lie, isn't it?"

Shen Qian rolled her eyes and stared at the bundle of green leaves that looked different from ordinary ingredients. Suddenly, the beggar's chicken she had tasted before came to mind.

Could it be...

Her eyes lit up, and just when she was about to speak, Zhou Tianhao on the side was faster than her.

"These bamboo leaves should be used to wrap ingredients, right? Similar to the way beggar's chicken is made?" Zhou Tianhao looked around, "But this time you didn't prepare soil?"

"Brother Zhou guessed it right. It is indeed used to wrap ingredients, but this time there is no need for soil, just wrap it with bamboo leaves."

Qin Lang cleaned and processed all the sea cucumbers, placed them in a small basin aside, and then continued, "This is a staple food, called rice dumplings."

"It's actually a staple food?" Zhou Tianhao said in surprise, then glanced at the idle rice cooker in the corner, "No wonder you didn't cook."

Qin Lang didn't say anything, just smiled with a hint of nostalgia.

When he was ordering ingredients, he suddenly realized that according to time, it should be the Dragon Boat Festival on earth. On a whim, he planned to cook one more delicacy.

The Dragon Boat Festival without Zongzi is soulless.

But let’s deal with the sea cucumber first.

Bring up two pots of water. Add green onions and ginger to one pot of cold water to boil the onion and ginger water and set aside. After the water boils, add sea cucumbers to the other pot to blanch.

In another pot of water, add salt, soy sauce, green onion and ginger water, cooking wine, dark soy sauce, oyster sauce and sugar. Finally, add the blanched sea cucumber. After the water boils, turn off the heat and close the lid to simmer.

Shen Qian watched Qin Lang's flowing movements quietly from the side. As Qin Lang's cooking came to an end, she curiously asked, "Is this step to make the sea cucumber taste better?"

"That's right." Qin Lang nodded slightly, "The taste of sea cucumber itself is very light. For dishes that don't have much taste themselves, the cooking idea is often to infiltrate the seasoning into the ingredients."

His voice paused slightly, and he suddenly thought of what the old chef told him when he was learning this recipe of sea cucumber roasted with green onions. He smiled and said, "It's called 'Taste makes it come out, and tastelessness makes it come in'."

Hearing these words, Shen Qian and Zhou Tianhao both looked thoughtful.

This is not difficult to understand. Ingredients with inherent flavor need to be released through the cooking process. Ingredients with very weak or almost no flavor require other flavors to be added through cooking.

Such a simple cooking principle, summarized in ten words, seems to give people a feeling of enlightenment.

"Gulu!"

Dan Bao's voice sounded at the right time. It had been adjusted to the best condition by Freshman, and the four accessories processed through the fluctuations of thoughts flew in front of Qin Lang.

Chopped green onions, minced ginger, diced garlic, and coriander stalks, the ratio is 4:2:1:1.

"Very well done." Qin Lang glanced at the four ingredients, rubbed the egg with a smile, then turned to order LaLa, "Sea cucumber, speed up for half an hour."

"Chaka!"

no problem!

When it was time for him to play his role, LaLa immediately cheered up and quickly flew to the pot that had just been covered with a lid, and activated the cooking acceleration.

Qin Lang turned around and started the next cooking steps.

Heat oil in pan.

When the oil in the pot bubbles slightly and reaches a temperature of 40 to 50%, add four or five scallion sections the length of your finger, and use a spatula to continuously roll them until the scallion sections in the pot are fried until golden brown, then take them out and set aside.

As the green onions are fried, the oil temperature in the pot gradually rises to 60%.

Qin Lang's expression became slightly serious.

Scallion roasting is a commonly used cooking method in Shandong cuisine.

The key point is the cooking of scallion oil.

If you want to make a good scallion oil, the quality of the auxiliary ingredients is the key, as is the type and combination.

The four auxiliary materials that Danbao dealt with just now are all used in this link.

After using four different auxiliary ingredients, the aroma of scallion oil will be more complex and layered.

After the appetizer of the Fried Onion Festival is over, it’s time to get down to business.

Add the minced ginger, garlic, coriander root and scallions in order to the hot oil and stir-fry over medium heat.

As Qin Lang's actions progressed, the ingredients in the hot oil were gradually fried until golden brown, and a strange aroma slowly wafted out of the kitchen.

"This smell..." Shen Qian sniffed, with a look of surprise on her face, "I can already imagine part of the taste of this sea cucumber roasted with green onion!"

Zhou Tianhao on the other side did not speak, but his expression was equally intoxicated, and at the same time there was an increasingly intense look of anticipation on his face.

"It's still early!" Qin Lang said with a smile, fished out all the fried and slightly burnt brown ingredients, and then poured out the scallion oil for later use.

While Shen Qian and the two were looking around at the scallion oil, he had already quickly started the next steps.

Boil water in a pot, add a little freshly brewed scallion oil and a little salt and sugar, add the prepared rapeseed hearts and cook for two minutes, then remove and place on a plate.

Take a little bit of the sea cucumber simmering soup, add it to the pot and heat it up, then add the green onions that have just been fried until golden, stir-fry for a while until the soup boils, then take them out and let the green onions soak in the soup to absorb the flavor.

Heat the pot and add scallion oil. When the oil is hot, add the simmered sea cucumber, appropriate amount of cooking wine, dark soy sauce, oyster sauce, sugar and water. Simmer over low heat for half an hour, pour in the gravy to reduce the juice, and evenly place it on the rapeseed heart.

Stir-fry the simmered scallion joints with scallion oil. Finally, pour the stir-fried scallion oil on the sea cucumbers, and place the scallion joints orderly between the sea cucumbers as a decoration.

Roast sea cucumber with green onions and serve!

Looking at the two people and the eight food spirits who were staring at him, Qin Lang smiled and brought the prepared sea cucumber roasted with green onions to the table.

"Try it, please?"

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The content of the easter egg chapter at the end of this chapter;

【Braised sea cucumber】