The method for making candied yam is similar to that for candied sweet potato; just pay attention to the sugar when cooking it.
Two waiters were assigned to carry two bowls of water: one carrying a plate of freshly cooked candied yam and the other carrying two bowls of water.
"A word of advice to our distinguished guests: this dish should be eaten quickly, as it will solidify when it cools down and become difficult to separate. Rinsing it in cold water will break the sugar strands. Please be careful when eating it, as the yam will be hot while the sugar shell is cold, so don't burn your mouth."
Although it was just two grown men discussing business, the guests they were hosting were from the south. They wondered if the table full of flavorful dishes would get too much for them.
She wasn't sure if the southern flavors here were also on the sweeter side, so she figured she'd just switch things up with something sweet to cleanse their palates and cut through the saltiness.
Xiao Yunying poured out all the hot oil, replaced it with water, and started a fire.
She walked to the long table where the food was prepared, took out the sea cucumber soaking in water, and squeezed it; it was bouncy and chewy.
The sea cucumbers were soaked very well; each one was longer than her palm, large in size, with many spines and thick flesh, and felt heavy in her hand—truly top-quality.
The sea cucumbers have been cleaned thoroughly, with their internal organs and teeth removed, and can be cooked directly.
The recipe for braised sea cucumber with scallions may seem simple, but this dish can actually be considered a medicinal food.
If she remembered correctly, the recipe for kidney-tonifying medicinal diet was recorded in the "Popular Medicinal Diets" book from her previous life.
Sea cucumbers have a strong self-healing ability and contain sea cucumber saponins, which have a significant inhibitory effect on resisting fungal infections and can improve the body's immunity and enhance the body's disease resistance.
It also has the effects of nourishing the lungs, tonifying the kidneys and replenishing essence, and is suitable for impotence, seminal emission and other symptoms caused by kidney deficiency.
Elderly people and those with poor health can eat it. If your family's financial situation allows, eating one every two or three days and sticking to it in the long run will really benefit your health.
However, it is important to note that while sea cucumbers are highly regarded for their rich nutritional value, excessive consumption can burden the digestive system and cause indigestion.
Therefore, the appropriate time to eat a sea cucumber depends on the individual's physical condition. Moreover, the size of the sea cucumber varies, so there is no single answer to how often to eat one.
Anyway, she had eaten plenty of it in her past life. To preserve the original flavor and nutritional value of the sea cucumber, her mother did not process it in any way, but simply soaked it and steamed it, letting her eat it all, meat and soup.
The original flavor of sea cucumber is really not good; it has no taste and only a faint fishy smell.
Xiao Yunying first cut the sea cucumber into strips and blanched them in water to remove some of the fishy smell.
Heat a small amount of oil in a pan, add scallion segments, sauté until fragrant, then remove the scallion segments and set aside.
Pour the sea cucumber into the original pot, then add appropriate amounts of salt, cooking wine, oyster sauce, light soy sauce, rock sugar, and stock obtained from other chefs. Cover the pot and simmer until the sauce thickens. Add the previously sautéed scallion segments, stir-fry, and then thicken with a cornstarch slurry.
The sea cucumber cooked this way is fresh, tender, and smooth, with a rich aroma of scallions, so it won't taste bland.
He plated the sea cucumber and had one of the waiters take it away. He then said to another waiter, "Go to the main kitchen and tell them that the mushroom and black-boned chicken stew should be ready. Tell the chef who makes the pastries that the steamed dumplings can be started, and ask him to make them look nice."
After giving them instructions, I went to the long table where the dishes were prepared and laid out the cabbage leaves that had been blanched before the sea cucumbers were cooked, then rinsed them with cold water.
The cabbage stalks were too thick, so she used a knife to cut off a portion. Now that there were no chives left, she wanted to use the cut-off cabbage stalks to cut into long strips and tie them into lucky bags.
Take the meat filling that has been mixed with raw eggs, appropriate amounts of minced scallions and ginger, starch, salt, pepper, and sesame oil and marinated for 15 minutes.
She only put diced shiitake mushrooms in it; since she couldn't use carrots, she chopped some cabbage leaves and mixed them in.
Vegetables must be added; you can't just use pure meat, otherwise the minced meat will turn into a whole meatball.
Scoop out the meat filling with a spoon and place it on a cabbage leaf. Wrap the cabbage leaf into the shape of a lucky bag, and tie the bag opening with a blanched and cut cabbage stalk.
Be careful, blanched cabbage leaves are very tender, so don't use too much force when handling them, or they will break.
Xiao Yunying discovered a problem while tying the lucky bags.
"It's over, it's not long enough."
Xiao Yunying thought for a moment. Since she couldn't take the chives from the supermarket, she simply cut the blanched leaves into thick strips and twisted them into the shape of hemp rope.
"This time it should work, right?" Xiao Yunying gently tightened the cabbage leaves and clapped her hands: "Yay, it worked!"
Seeing this scene, Chen Yuancheng, who was outside the door, couldn't help but laugh.
Xiao Yunying felt someone watching her and looked up at the door: "Yuan Cheng, are you laughing at me?"
"No, I just saw you were working so hard and didn't want to bother you."
While wrapping the lucky bags, Xiao Yunying said, "Are the customers urging us to finish our dishes? I still have two dishes to finish, so please ask them to wait a little while."
Chen Yuancheng stood outside the door without coming in: "I'm not rushing you, you don't need to hurry. I just came to ask what you want to eat for lunch."
"Make it whatever you want, I'm fine with anything, oh, I don't eat bear paws."
Bear paws? What an adorable nickname.
Chen Yuancheng laughed and said, "You can't have it even if you want to. It was specially prepared by Master Wang at a high price to entertain merchants from the south. I can't find it."
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