Then, Lin Xu introduced senior brothers Xie Baomin and Yuan Debiao, and then talked about the ingredients to be used.

"The ingredients used in the butterfly sea cucumber dish are: water-cooked sea cucumber, chicken breast, cooked pig fat, cooked ham, spring bamboo shoots, clear soup, water-coated shark's fin, black sesame, egg white, water starch, salt..."

Every time Lin Xu introduced an ingredient, Xie Baomin or Yuan Debiao would explain its simple usage.

For example, chicken breast and pork fat are used to make the butterfly body, ham and spring bamboo shoots are used to make the butterfly pattern, black sesame seeds are used to make the butterfly eyes, and shark fins are used to make the butterfly tentacles...

After Lin Xu finished introducing the ingredients, the entire dish production process was basically explained clearly.

This kind of introduction method allows netizens who watch the video to get involved as quickly as possible without having their eyes blurred and having no clear understanding of the dish at all.

"After introducing the ingredients, let's start cooking."

Lin Xu took the soaked sea cucumber in his hand, cut open the belly with scissors, cleaned out all the intestines and other internal organs, and removed the mouthparts.

When cutting, pay attention to the force of the knife and try to make the cut form a straight line.

Because the sea cucumber slices cut like this look more like butterflies.

After cleaning up, put the sea cucumber into the pot, ladle in the clear soup, add some green onions and ginger, bring to a boil over high heat, then turn to low heat, and blanch the sea cucumbers.

This is not only to remove odors and impurities, but also to allow the sea cucumber to absorb the flavor in advance, so that it tastes more delicious.

Don’t cook sea cucumber for too long, it will be ready in about five minutes.

Soak the sea cucumbers in cold water, and while this is working, start making the minced chicken.

Yuan Debiao took a piece of chicken breast, first removed some fascia on the surface, and then started to smash it with the back of the knife, smashing the chicken breast into meat paste.

What Lin Xu smashed was pig fat. It also had to be smashed into meat paste, but the amount was smaller than that of chicken breast, otherwise the taste of butterfly sea cucumber would be a little greasy.

Xie Baomin said to the camera:

"Chicken breast is relatively delicate and easy to shape, so I usually choose to use minced chicken to make butterfly sea cucumbers. However, if you want to change the style, you can also use fish meat, which tastes equally good."

Cooking is all covered, and there are no strict regulations on the use of ingredients. Since chicken is okay, fish is also no problem.

Relatively speaking, the cooked pig fat in the ingredients is more important.

Because both chicken and fish are more than tender, but not plump. If you want to taste good, pig fat is naturally indispensable.

Crush the chicken breasts and pig fat into minced meat, remove the fascia, sieve and put them into a basin.

Add an egg white, a small handful of potato starch, and some salt and pepper into it, mix it evenly with your hands, and the chicken mince necessary for making butterfly sea cucumbers is completed.

Xie Baomin took the sea cucumbers out of the cold water, took one for each person, and started slicing them with a knife.

"Come on, let's see who can cut bigger butterfly slices and put them on the plate better."

Xie Baomin took the lead in picking up the kitchen knife and began to tilt the blade of the sea cucumber towards the camera.

There is only one way to cut sea cucumbers into butterflies, and that is to cut them with a diagonal knife. If the sea cucumber is too small, you may even need to use a diagonal knife.

This chapter is not over yet, please click on the next page to continue reading!

However, this is not necessary for sea cucumbers. If the blade is too slanted, the cut sea cucumber slices will be too long and will not look like a dancing butterfly.

Tilt the knife and cut the sea cucumber into thin slices of about three millimeters.

When I packed up the sea cucumber and cut the belly of the sea cucumber, a slit was formed in the lower half of the sea cucumber slice. It does look very similar to a butterfly wing.

But if you want to be more like a butterfly, you need to further modify the knife.

For example, cut the butterfly wings to make a bevel, and cut off the excess sea cucumber pieces on the butterfly's head to form an upper and lower split. Then put the butterfly body on it, and it will be no different from a real butterfly.
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After finishing cutting the sea cucumber, the three of them picked up the ingredients and started shredding.

Since spring bamboo shoots and ham are used for decoration, the finer they are cut, the better, because the finer they are, the more delicate the patterns on the butterfly will look.

Behind the camera, Shen Jiayue witnessed a peak competition in knife skills.

The three of them cut the bamboo shoots into paper-thin slices, so thin that even the pattern on the kitchen knife could be seen.

Then cut it into hair-like filaments and wash them in clean water.

The ham was also cut into thin strips. When cutting, Xie Baomin was still sighing:

"Ordinary ham cannot be cut into hair. This dish seems to save ingredients, but it uses the essence. Only such a dish can be worthy of high-end."

Cut the silk, and then tear the shark fin into hair strands by hand to make the tentacles of the butterfly.

Everything is ready, start production.

Spread a layer of lard on the plate and select twelve slices of sea cucumber. They should be well-proportioned. Do not use particularly large or small ones.

Use kitchen paper to dry the surface of the sea cucumber, place it on a plate, and apply a little dry starch to the center of the sea cucumber, which mainly acts as an adhesive.

Then, shape the prepared chicken mince into long strips and place it on the sea cucumber. Dip your fingers in water and carefully smooth the surface of the chicken mince.

Then use tweezers to insert black sesame seeds into the butterfly's head to make eyes, and then use tweezers to interlaced bamboo shoots and ham shreds on the butterfly's body to make patterns.

There should be some space between them when placing them, not close to each other.

In this way, the green of spring bamboo shoots, the white of minced chicken, and the red of shredded ham form three-color stripes on the butterfly's body.

Arrange it completely, and then insert the filaments made of shark fins onto the butterfly head one on the left and one on the right, and the tentacles are installed.

Shen Jiayue came over with the camera and took a close-up, her eyes full of shock:

"Wow, this looks too much like a butterfly, doesn't it?"

The skin of the sea cucumber is black, and the meat inside is brown, looking like a black-edged butterfly.

The vivid horizontal stripes and tentacles make the butterfly feel like it is alive.

It is indeed a high-end dish, but it takes too much effort.

When she heard about making this dish yesterday, Shen Jiayue wanted to learn it secretly and then surprise everyone.

But now... don’t challenge the emergency department’s stitching skills!

After each butterfly was prepared, the three of them carried the plates and compared them.

Lin Xu thought they were all the same, but Yuan Debiao was still willing to be inferior:

"I really didn't expect that I, a Northeastern cuisine chef, would be outclassed by you two brothers... Lao Xie will have to go sideways even more from now on."

Xie Baomin smiled modestly:

"It's not your fault. You are big and have thick fingers. It is normal that you are not as flexible as our brothers and sisters. But after the video is uploaded, you should pay more attention to Lao Yin and Lao Fan. They have been saying that your skills are poor. Maybe this time it will be different.

I’m going to make fun of you.”

Lin Xu felt dizzy after hearing this.

Senior brother, senior brother, please stop being so angry at this time, okay?

Believe it or not, I edited this paragraph into the main video to let you feel the joy of being beaten by Chef Yin and Chef Fan?

Yuan Debiao raised his eyebrows, and his eyes were obviously more murderous:

"What right do these two people from the northwest have to despise our Northeastern cuisine? I'll seize the opportunity to argue with them later and let them experience the way we Northeasterners use reason to persuade others."

Convince people with reason?

Lin Xu really wants to ask, by theory, do you mean physics?

After comparison, put the steaming tray into the steamer and start steaming.

Taking advantage of this time, bring the prepared clear soup to a boil in a pot, put it into a kettle, and cover it with a lid to keep it warm.

Five minutes later, the butterfly sea cucumber is steamed, take out the plate and place it on the work table.

After everything was put away, Lin Xu said to the camera:

"The following is the last step of this dish. In fact, it is also a step after the dish is served - pouring the soup."

Butterfly sea cucumber, like boiled cabbage, needs to be poured into a container after being served, so that diners can witness the most touching moment of the dish.

The touching moment of boiling cabbage is when the lotus flowers bloom one after another.

The butterfly sea cucumber is a butterfly dancing in the water.

Lin Xu held the kettle and slowly poured the soup into the plate along the edge of the plate.

Originally, these sea cucumber slices were tightly attached to the bottom of the plate under the action of steam, but with the boiling hot clear soup, these sea cucumber slices immediately separated from the bottom of the plate and floated in the clear soup, rotating and swimming with the fluctuation of the soup.<

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With its graceful appearance and elegant appearance, it really looks like a butterfly has come to life.

"Wow, isn't this so beautiful?"

When steaming, I already felt that the butterflies were perfect. I didn’t expect that the most beautiful moment was the moment when the soup was poured after steaming. No wonder this step had to be done after serving it. It was really shocking.

Shen Jiayue pointed the camera at the plate to take a close-up and swallowed her saliva.

Such a cute little lucky butterfly should taste very delicious, right?

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Chapter completed!