他拿100萬買鮑魚苗，10年後小鮑魚長大了，每年淨賺上千萬！

Autumn is the season for abalone breeding Sperm and eggs ejected from abalone are artificially intervened through complex technology The hatched abalone fry are smaller than dust Chen Huasheng's aquaculture farm is preparing for the arrival of a new batch of abalone families Why hasn't it arrived after so long? It's almost two hours later than the scheduled time with merchant How about the abalone fry? Chen Huasheng was a little nervous in his heart Here they come! 70 bags of abalone fry should be put into 60 ponds First bring the temperature in the bag closer to that in the pool Wait a while before pouring them in The grey ones are abalone eggs There are about 200,000 in one pool Looking at the abalone fry suspended in the water Chen Huasheng finally felt at ease This is the asparagus we use to feed the abalone But the amount of asparagus in each pool needs to be controlled Just enough to eat in one night 16 years of experience make Chen Huasheng very familiar with abalone farming He, who was in the electrical business before felt very unfamiliar when he first started abalone farming and made a few mistakes Chen Huasheng gradually became good at farming abalone by perseverance I didn't know anything about technology back then I farmed abalone during the day and read at night I became obsessed Now there are more than 10,000 cubic meters of water in our farms Abalone farming requires high water quality Directly introduced seawater cannot keep them alive Chen Huasheng has his own way We dug two meters deep in the sand Use a 12-inch plastic tube wrapped with a 20-mesh to 40-mesh plastic mesh The water is as clean as mineral water and flow 24 hours a day Chen Huasheng wants to challenge difficult and correct things His hard work finally paid off Now the farms produce nearly 50 tons of finished abalone every year There are also 30 million abalone fry The efforts of many people like Chen Huasheng have made fresh abalone affordable for ordinary people Pan fry Deep fry Steam Poach Dry fry Fry Roast No matter how you cook it, it's the protagonist at the table (Fried Abalone Slices) (Steamed Abalone) Its fresh and delicious meat is always mouthwatering Its freshness and deliciousness is always mouthwatering Remove the internal organs of the abalone and cut out the pattern Cut the prime pork belly into small pieces Add the seasoning and simmer them until medium rare Then add the abalone and simmer them Two rich and delicious ingredients finally meet Their smell smells so rich and delicious The pork belly melts in the mouth (Abalone with Braised Pork) Abalone becomes more delicious after absorbing oil Time to eat! Come on Let's eat together! -Okay This mood becomes very different This is the gift of the sea It is rare to have a few confidants and friends together During the National Day holiday Chen Huasheng feasts guests with abalone They're very cheerful Autumn is cool and windy It's a great season for drying dried abalone Chen Huasheng makes a part of abalone into dried abalone every year We only pick those fatty abalones to make dried abalone They have to be turned over three or four times a day to get an even drying 5kg of fresh abalone can only be made into 0.5kg of dried abalone The dried dried abalone is in good shape Thick abalone appears translucent Salt oozes out of the surface over time The middle is transparent and has a red heart in the middle This kind of dried abalone is the favorite of Guangdong people Yuexiu, Guangzhou Madam Bye-bye Zhang Zefeng He has been trading dried abalone on Yide Road, Guangzhou since 1989 Because he is very familiar with all kinds of dried abalone he is nicknamed Abalone Feng by his friends How to tell if an abalone is made into dried abalone before or after mating? It depends on its thickness From its thickness If it's thin it's post-mating This dried abalone looks like it was made before mating Although dried abalone is expensive not everyone is able to make it into a delicacy This inspired Zhang Zefeng I have a friend who was given a box of abalone but he doesn't know how to cook it so it has been sitting idle in the shoe cabinet for a long time So we made these dried abalone into semi-finished products which can be eaten after heating Ready-to-eat products not only provide convenience for customers but also broaden the sales of dried abalone The most luxurious dish made with dried abalone is the classic famous dish Buddha Jumping Over the Wall Abalone Trepang Fish maw Scallop Dozens of main and auxiliary materials The Hong Kong-style Buddha Jumping over the Wall contains chicken pig trotters pig skin fish pig bones snail meat chopped scallops and chicken feet Abalone in the middle Continue to put a layer of pork Add about 15kg of water After 20 hours of simmering there is more than 4kg of abalone soup It takes a week for these dried seafood to soak Add our Abalone Soup to it Just simmer for 20 to 30 minutes Convenient and fast After several hours of alternating fierce fire and slow fire finally a Buddha Jumping Over the Wall was completed The moment the stewed Buddha Jumps over the Wall is opened the rich and delicious smell reaches our hearts directly Dozens of ingredients are stewed in a jar Various ingredients are soft but not rotten and penetrate each other Pair it with a bowl of rice with abalone soup The golden soup flows down the hills of rice The umami of seafood and the sweetness of rice are intertwined It is especially suitable for cold winters Let's taste Buddha Jumping over the Wall first while it's still warm The prestigious Buddha Jumps over the Wall thus completed the transition from Fujian to Guangdong But the crayfish with its teeth and claws was not changed and it was directly served on the table Brother Hui, good morning! Good morning Huang Jinghui is the manager of the Chinese restaurant in Mandarin Oriental, Guangzhou Although it is not yet the working time of the back kitchen he came to the kitchen very early to start a new day's work I don't come here so early every day Coming before working hours is a pressure for subordinates I thought of a few dishes last night So I came here this morning to have a try what about this dish This is the stewed yellow croaker with beer and fish maw First fry the yellow croaker to make an attractive smell Pour in the beer while the fire is on Slowly cook it on a slow fire, and finally open a strong fire to dry the soup When Huang Jinghui was 16 years old he came to Guangzhou from his hometown to study cooking Through his persistence and hard work In just 4 years he went from a helper to a chef Until now he manages several restaurants under Mandarin Oriental Guangzhou by himself (Stewed yellow croaker with beer and fish maw) He especially likes to design his own dishes The biggest feature of Cantonese cuisine is to absorb the essence of other cuisines learn their advantages and integrate Chinese and Western cuisines I have a good habit It is to carry out SOP for the new dishes developed Coconut stewed fish maw Because of the habit of lifelong learning Jiang Restaurant chaired by Huang Jinghui has been awarded two Michelin stars for three consecutive years Huang Jinghui has many friends He often invites some confidants to get together in the Suiji Yard another restaurant he runs And he will personally preside over the dishes to treat friends To this end, he often goes out to find fresh ingredients Taishan County, Jiangmen City Taishan's sea environment is excellent It is the traditional production area of Taishan oysters four famous oysters in Guangdong From November to April of the next year oysters are plump and tender sweet and refreshing Nutritious Taishan oysters have become the first choice of ingredients on Huang Jinghui's hidden menu Taishan oysters grow at the intersection of brackish and fresh water The ecologically excellent shallow waters create its outstanding quality Wow, so plump Beautiful Wow, this oyster is really tender This oyster can be made golden oyster In the winter The warm sun shines brightly, on a day when the breeze is gentle It is a great time to dry golden oysters Selection of high quality fresh oysters While the surface of it is oxidized it also removes some moisture Its surface will have a light brown copper color This is the golden oyster This is Taishan Golden Oyster One day drying can remove about 50% of the moisture Nutrients of sun-dried golden oysters haven't been lost after boiling But after drying its taste and aroma became unique They are rare and high-quality ingredients Bro Hui These are the golden oysters So beautiful and superior It smells so good Bro Zhang I want this one Give me 5 kilograms OK They are of good quality Guangzhou Huangsha Aquatic Products Wholesale Market Aquatic products from all over the world are brought together here Huang Jinghui decides to buy some seafood that is rare in China This geoduck looks good Geoducks live in the sand The tubes of geoducks are always big and fleshy They taste very good Geoducks look like trunks Geoducks from cold water regions of North America are fresh and sweet This geoduck looks wonderful The king of geoducks Geoducks are generally eaten as sashimi Today let's try another way Thick-sliced Canadian Geoduck in Chicken Soup Ground-up chicken boiled in water Keep the soup only Wash the geoduck and keep the tube only Cut it into square thick blocks Blanch them in boiling chicken soup for 10 seconds Plate them together with shrimp sauce and cabbage mustard Fresh and elegant (Thick-sliced Canadian Geoduck in Chicken Soup) The surface of geoduck is already blanched but the inside is just out of raw Crisp and sweet Because of the shrimp paste the umami of geoduck has released to a greater extent and the sweet after taste lasts long Golden oysters Black truffles What will the taste be if these two ingredients put together This dish is a combination of two top Chinese and Western ingredients Fully integrated Fry the golden oysters in oil first then braise in abalone sauce Served with soft-yolk dried abalones The flavor of thick abalone sauce mixed with the smell of golden oysters After sprinkling with black truffles wisps of strange scent (Soft-yolk Abalones with Black truffles and Golden Oysters ) wafts into the nasal cavity Cut green onions vertically, mix them with oil and seasoning Fresh mantis shrimp Keep the meat only Wrapped with spring roll wrappers Fry the shrimp meat until it's just out of raw Then get Russian sturgeon caviar paired with fried mantis shrimp Caviar is slightly fishy and salty It will burst in the mouth first Then come the crispy fried shrimp crust Bite deeper it's the delicious mantis shrimp Levels of taste suddenly become clear (Mantis Shrimp Rolls with Russian sturgeon caviar and Green Onions) At weekends Huang Jinghui always invites friends to meet together Thank you Mr. Huang Wish you booming business The aroma of black truffles rises in the air Then the taste of abalone juice and golden oysters become thicker Satiate their senses The pursuit of balance between food and drink is long-standing Seafood ingredients are combined creatively with beer to enhance its umami Blue-girl beer from Germany is brewed in double temperature brewing process of 11 degrees and 16 degrees to wake up the breath of the wheat It combined well with the rich taste of the seafood Drink to the last drop OK, to the last drop The Blue-girl beer is really good Let's drink more OK, come on Pickled fish It is a classic dish of Sichuan cuisine Known for its unique cooking techniques It is one of the pioneers that led Sichuan cuisine to the world After the pickled fish was introduced into Guangdong It's popular everywhere Every restaurant that has something to do with Sichuan cuisine won't miss this dish Cantonese who love to eat and study continuously improve the pickled fish Make it suitable for locals who prefer slightly spicy taste or make new choices on the raw material Now is the time to breed crayfish fry I wake up early every morning and grind this soy milk Because crayfish fry can't eat pelleted feed yet So I just grind some soy milk for them to give them extra protein Crayfish are larger shrimp in freshwater It has a 98% survival rate Their diet is very mixed Weeds algae insects and animal carcasses are all their food Cheng Shile planted black algae in the crayfish pond as their feed I haven't taken care of it in a while so now I'm going to fish out part of it Otherwise, too many water plants will make the crayfish hypoxia It can cause mass death Time flies After about two months the crayfish molted several times When they weigh between 0.02 and 0.04 kg they can be fished and sold At dawn every day Cheng Shile started his day's work with a shrimp trap in the morning glow These crayfish are huge The water here is mountain spring water, and the scenery here is beautiful The lungs of our farmed crayfish are clean Large crayfish is about 0.03 kg, and even more Medium-sized crayfish is between 0.02-0.03 kg The quality of the crayfish is good so many people come to buy it How much is your crayfish 28 yuan for medium size, 35 yuan for large size Okay, thank you, Boss Take care Now about 40-50 kg of crayfish can be caught every day It sold out soon Can't even satisfy the local market Cheng Shile wants to increase production but the area of ​​the pond for breeding is too small Cheng Shile I want to cooperate with these villagers to use this paddy field for the joint cultivation of rice and crayfish to achieve double profit This is my test field I planted lotus root in it and put in crayfish At that time, we can see is how much the production of crayfish Handling crayfish requires skill Grab its tail and gently pull it away The crayfish's intestines will be pulled out together It has too much impurities in its gills and stomach Let's use scissors to cut diagonally Then cut another knife along the back of it and the cleaning is done Father who likes to be busy will come to help when he is not farming Ouch! It hurts I'd bleed if I didn't have the gloves Behind every busy new farmer who returns to his hometown there is always the help of his parents Cheng Shile also studied cooking for two years before raising crayfish As long as he is free the kitchen at home is his battlefield When relatives and friends come to my house for meals I cook all the dishes The texture of lobster is relatively rough so the cooking method is relatively simple and direct Deep fry crayfish Drain them while they are medium rare Stir fry the ingredients in hot oil to create an enticing smell Put a little water and a bottle of beer Put the crayfish in it Put the Thirteen Spice in or some spicy ingredients Boil it for 15 minutes Serve them after mixing Thirteen Spiced Crayfish Its smell is very strong Won't get tired of eating it often Spicy Crayfish It's spicy but not too hot Very tasty and smells good Garlic Crayfish is a little easier to cook Fry minced garlic in hot oil to make smell Then put the fried crayfish in and cook together Just wait until they're fully mixed Garlic Crayfish It smells lighter The crayfish tasted fresh and sweet Minced garlic adds to its deliciousness Come on. Time to eat Do you want it? Oh, where are my eggs? In October Just after this batch of crayfish sold out Cheng Shile rented another 25 acres of field in the neighboring village Grow lotus root and mix it with crayfish Cheng Shile felt that after setting goals he should do everything in a down-to-earth way and realize his dreams step by step Tianhe, Guangzhou The quiet morning light spreads across every street and alley in Guangzhou The city with a history of more than 2,000 years is awakened by the traffic on the street It's sleepy-eyed welcoming a new day Brother Hui, good morning! Good morning Huang Jinghui is the manager of the Chinese restaurant in Mandarin Oriental, Guangzhou Although it is not yet the working time of the back kitchen he came to the kitchen very early to start a new day's work I don't come here so early every day Coming before working hours is a pressure for subordinates I thought of a few dishes last night So I came here this morning to have a try what about this dish This is the stewed yellow croaker with beer and fish maw First fry the yellow croaker to make an attractive smell Pour in the beer while the fire is on Slowly cook it on a slow fire, and finally open a strong fire to dry the soup When Huang Jinghui was 16 years old he came to Guangzhou from his hometown to study cooking Through his persistence and hard work In just 4 years he went from a helper to a chef Until now he manages several restaurants under Mandarin Oriental Guangzhou by himself (Stewed yellow croaker with beer and fish maw) He especially likes to design his own dishes The biggest feature of Cantonese cuisine is to absorb the essence of other cuisines learn their advantages and integrate Chinese and Western cuisines I have a good habit It is to carry out SOP for the new dishes developed Coconut stewed fish maw Because of the habit of lifelong learning Jiang Restaurant chaired by Huang Jinghui has been awarded two Michelin stars for three consecutive years Huang Jinghui has many friends He often invites some confidants to get together in the Suiji Yard another restaurant he runs And he will personally preside over the dishes to treat friends To this end, he often goes out to find fresh ingredients The fish that hide in the mountains which sellers are reluctant to advertise too much are just ordinary herb carps After special breeding method by the local villagers It became famous and expensive Maoming, Xinyi Zhongyan Village in Hongguan Town is surrounded by mountains In this plain that is on halfway up the mountain There are twenty or thirty families From south to north, a mountain stream meanders through the village The mountain stream is gurgling slowly Beside it There are dozens of puddles in different sizes Like many balloons interlock on a rope Go to the vegetable garden? -Yes Every morning Villager Qiu Hongyun comes to the pit next to his house to check the herb carps in the pit (Qiu Hongyun) Every family here has one or two of pits like this They are used for fish farming Through these fish are ordinary After growing up they are really worth something We will keep a few When family reunites on holiday and when relatives and friends come it's a popular dish It's delicious no matter how to cook it People dig pits in front of and behind houses to store water The intention is for the convenience of production and life Cantonese call it Danzai In the Tang Dynasty, some people raised fish in the pit They are called Danzai fish Today, in rural families People no longer use the water from Danzai But the custom of raising fish in Danzai has remained until now Qiu Hongyun is the backup cadre in the village His own work is still farming In my house I just dug a pit like this In the direction of the stream it's the water inlet Then over there On the other side of the fish pond It's our drain So we can keep the water flowing Mountain stream is clear It flows all year round A unique water environment is formed Single species of fish is put in So there is no outlier competition and more time for them to live The water is mountain spring water The water temperature is low So our fish grow slower Before and after the spring equinox we put the fry When they weigh 3.5 or 4 kilograms they will grow faster Because they have adapted to the environment Sunset at the mountain top seems to be earlier Qiu Hongyun comes to the fish pond again to mow the grass and feed the fish This one I'm cutting is called elephant grass here Those sweet potato leaves and the cassava leaves and the weeds in the ground we will feed the fish with them Fish grow up under the nourishment of mountain spring water are fat and fleshy Tough and firm Sweet and smooth Crispy in the mouth And it won't rot for being cooked a long time No mud and fishy smell It's the best choice to entertain guests in local Mid-Autumn Festival is approaching sister who has been working outside came back home So that sister can eat long-lost hometown dish Qiu Hongyun and his sister started fishing together Wow It weighs 3.5 or 4 kilograms Cantonese table stresses much on the matching of new and old Choose the part of fish breast with the thickest grease and the fewest bone spurs Steamed with a kind of mustard green Plump breast meat (mustard green steamed fish breast) fulled the crispy mustard green with the grease The scented fish and the salty mustard green enhances the fresh and sweet flavor of fish Perfect combination gluts everyone with delicacies Brother is busy Sister Qiu Yanhong came to help I work in Guangzhou I eat the pickled fish often This fish in our hometown are of good quality If it is used to make the pickled fish that must be delicious Wash the pickled cabbage, and stir it to dry Sliced fish thinly Fish bones and fish heads are fried and then boiled in soup Until the soup thickens put the fish in and wait until it is eight mature Dried Chinese peppers, fresh Chinese peppers and peppers quick fried in oil Drizzle when it's hot With the sound of the oil the house is full of the smell of the pickled fish The pickled cabbage can whet the appetite and aid digestion Unlike being steamed (Pickled Fish) the fish is crunchy and crispy Time for dinner At night The moon shines The family reunites Eat home-grown fish It's simple but sweet and reassuring Zhaoqing, Sihui Master Luo New year is coming soon I hope the kitchen could come up with a few dishes that are suitable for people in Sihui How about Let's use ducks to make several dishes (Luo Weiguang) to everyone OK There are many ways to cook ducks Stewed Duck with Orange Peel Boiled Salted Duck Blazing Duck And Eight-treasure Duck When Luo Weiguang was in junior high school he started to help his father who is a village cook Learn to cook for many years His dishes have local characteristics Near the Spring Festival He received the task of launching some classic dishes Although less than a month left Luo Weiguang is confident and has no worries Sihui is a beautiful place There are so many wonderful ingredients I like cooking ducks It's delicious for sure Duck meat contains a variety of essential elements of human body It is also a tonic food for people It's the main material of Luo Weiguang's dishes this time Luo Weiguang has been helping his father hardly for more than ten years Besides learning to be a man he also learned the unique cooking skills from his father My father is a village cook He cooks very well Especially the Eight-treasure Duck cooked by him (Eight-treasure Duck) It's awesome I didn't learn other dishes well But only this one I grasped it Eight-treasure Duck is a famous dish from Shanghai and Suzhou Eight different ingredients are stuffed into the duck's belly Then it becomes a delicious dish When a plump Eight-treasure Duck is served With the fragrant aroma People cut the reddish-brown duck and enjoy a moment of surprise like opening a blind box The duck skin on the outside is crispy and the duck meat is tender and refreshing The food inside after soaking with duck oil become loose salty and mellow Take a bite Happiness fulls over the body Like the meaning of its name Rich taste The delicious Eight-treasure Duck has been passed down to today and became a classic dish in different cuisines It's better to do what you are familiar with rather than something unknown Luo Weiguang starts right now At break time he goes to visit a duck farm Hello, Boss Hello What kind of ducks are you raising Muscovy ducks How many do you have One place can hold 15,000 ducks I only have 5,000 They can have more space Good luck Luo Weiguang found a duck farm that meets his requirements Muscovy duck is a kind of famous meat duck among ducks Fat muscular and docile The duck farm is surrounded by rivers and mountains The owner Li Huihua is from Chongqing He has raised ducks for more than 30 years The duck farming industry is from our ancestors I started raising ducks when I was 16 (Li Huihua) Boss Your ducks here look so spirited What's the secret? Good environment Good water Then the ducks will be beautiful Muscovy ducks should be raised for about 80 days before releasing They eat grass So they are of good quality Has found ducks that match his requirements Luo Weiguang starts immediately to cook some dishes for everyone Blazing Duck (Blazing Duck) It's a Cantonese dish with heavy taste Simple but delicious "Blazing" means to burn the oil first then put the duck in Slowly fry the duck with oil until the skin turns golden Then fry other ingredients Put the fried whole duck in the pan and braise for 30 minutes Duck meat becomes firmer after frying It won't be pulpy after braising It still tastes chewy When you take a bite the aroma of meat fat will fill the mouth Boiled Salted Duck is another light but tasty dish Marinate the whole duck for a day then steam for half an hour Cantonese Boiled Salted Duck has strong aroma (Boiled Salted Duck) It tastes like salted and dried duck But it's not that salty On the contrary, it tastes more fresh Come on everyone Let's try the new dish together The Eight-treasure Duck tastes really wonderful Pretty good The appointed day has arrived Luo Weiguang's Duck Series are appreciated by everyone Also let him get a better understanding of his father's cooking skills Local dished are full of ingredients and all-inclusive (Luo Weiguang) Cooking is just like being a man If you cook with sincerity people will feel that A kind of local food benefits from the openness and tolerance of this land In the Cantonese cuisine system Everywhere The shadow of each version of the cuisine can be found No matter what a man's background is how many unexpected things will happen Cantonese chefs learn from China and foreign countries Regardless of faction they are willing to learn everything Cantonese cuisine has no boundaries