Chen Hong took a deep breath, and couldn't help but smile happily. This was the taste of water combined with the sea.

It's so delicious!

Perhaps she had sprayed water from her space into the sea where the sea cucumbers grew several times, improving their living environment. As soon as these sea cucumbers were cooked for the first time, Chen Hong could already smell that their quality was a step up from those caught last autumn.

"The sea cucumbers in the pot are heated evenly, and their internal organs will burst out from the small openings cut open in their abdomens."

During this time, the water temperature in the pot must be maintained at around 70 degrees Celsius.

Yu Yang asked curiously, "Mom, I see that some people in the village cut open their stomachs and remove their internal organs before cooking them. Why are you different?"

Seeing that the time was right, Chen Hong immediately turned off the heat. She poured the water from her spatial dimension into a clean large basin and used a slotted spoon to scoop all the sea cucumbers from the pot into the basin to soak and cool.

Only then did she quickly remove the sea cucumber's internal organs, explaining to Yang:

"Although you can remove the internal organs before cooking, it's easier to handle them after heating them in the pot."

Have you noticed that sea cucumbers are slippery and sticky before they go into the pot? Not only are they difficult to work with, but they can also easily hurt your hands if you're not careful.

Once the sea cucumbers are cooked, they automatically expel their internal organs from their abdominal cavity due to the heat. At this point, it is easy to clean them, removing the intestines, sand, and other impurities.

At this point, the sea cucumbers become firmer and more bouncy after being heated in the pot. Holding them in your hand not only eliminates the slippery feeling but also gives you a sense of security and happiness.

Clean the sea cucumber thoroughly, removing all its internal organs. Then, reheat the water in the steel pot until it boils.

Put the sea cucumbers back into the pot and bring to a boil. Then turn the heat to the lowest setting and simmer for about an hour and a half.

When the time is up, pour the sea cucumbers and water from the pot into a clean, oil-free plastic container, cover it, and let it simmer for another hour.

Then take the sea cucumbers out and cool them in pre-frozen purified water.

At this stage, the sea cucumber's abdominal muscles turn outwards, and the white tendons inside are exposed, making it look exceptionally clean and bouncy.

Use scissors to widen the opening of the sea cucumber, cut off its teeth and mouth, and wash it again. At this point, the sea cucumber is ready to eat.

Of course, it can also be sun-dried to make dried goods, or it can be portioned into sealed bags and frozen for storage.

Chen Hong didn't waste the sea cucumber intestines she peeled off; she stored them in her spatial storage to feed the fish and shrimp when she had time.

Ordinary fishermen are not as wealthy as Chen Hong. They would carefully remove the intestines of the sea cucumbers one by one, clean them thoroughly, and then cook them into porridge or soup. The taste was delicious, and the nutritional value was no less than that of other seafood.

It took Chen Hong more than two hours to finish preparing a pot of sea cucumbers. Since she had nowhere to dry them openly, she had to put them one by one into small sealed bags and freeze them in the refrigerator.

When eating, simply thaw the sea cucumber; it will not lose any nutrients and tastes almost identical to freshly cooked sea cucumber.

The next day, after dropping Yu Yang off at school, she didn't even have time to go home before starting to deliver seafood door-to-door.

She sent a gift to Uncle Wang's family, Uncle Liu's family, and her classmate's family. Chen Hong also prepared sea cucumbers and geoduck clams for her maternal family and will send them over when she has some free time.

She had already prepared the sea cucumbers, which were ready to eat after thawing. She encouraged her parents to eat one a day, as it was the best way to nourish their bodies.

If she weren't worried that her mother wouldn't know how to handle it, she would have wanted them to take it back with them as soon as they got off the plane.

At noon, Chen Hong picked up her child and went to the Dragon Palace Hotel. Last night, President Wang called her and invited her to dinner tonight.

Having known each other for two years, this was the first time Chen Hong had eaten with Mr. Wang! This was a family dinner, and the only people present besides Chen Hong and her son were Mr. Wang's wife and his youngest daughter.

During the meal, Chen Hong learned that Mr. Wang had a son and a daughter.

My eldest son went abroad to study at a prestigious university in the United States, majoring in hotel management. He's a sophomore now, and it seems he'll follow in his father's footsteps and take over his father's business.

The youngest daughter was born late in life; Mr. Wang was 42 years old when he had her. She is now nine years old and is in the third grade at a private elite school in Jinan.

I heard she has excellent grades. The girl is lively, cute, confident, and generous. She clearly received a good education and is not a child that an ordinary family could raise.

The little girl's name is Wang Xinyi. She has a pair of big, bright eyes that sparkle when she looks at people, making your heart melt.

She wasn't shy at all and quickly became friends with Yu Yang.

She showed Yu Yang the furnishings in the private room, behaving like a true hostess. As a young lady, she was also very considerate of her younger brother's feelings, showing none of the spoiled or arrogant traits often associated with children from wealthy families.

Seeing the children having a good time, Chen Hong and Mrs. Wang exchanged a smile and whispered to each other.

Mrs. Wang was a woman who seemed to have a very gentle temperament. She wasn't very tall, probably around 1.57 meters. She had fair skin and an ordinary appearance; she was the kind of person who wouldn't easily blend into a crowd.

However, she had a particularly good temperament, wore light makeup, a cashmere long dress, and only a white pearl necklace around her neck that didn't look very eye-catching.

However, based on Chen Hong's understanding of pearls over the past two years, Mrs. Wang's necklace is no ordinary necklace; it is made up of sixty-one very precious Eastern pearls.

Dongzhu pearls are cold-water pearls produced in Northeast China, and generally show no signs of artificial enhancement. They are all naturally formed pearls with the hardest texture over many years, so it is not an exaggeration to call Dongzhu pearls organic gemstones.

Dongzhu is the only pearl variety that can remain lustrous for hundreds of years.

However, if no one wears them regularly, the pearls will develop tiny cracks due to the lack of nourishment from the body's natural oils. This is what people often refer to as the "yellowing of pearls with age."

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