遭嫌棄的廉價海鮮九肚魚，經他一番操作，身價翻倍花樣百出！

Bombay duck is a once-disgusting and cheap seafood with a brutal big mouth Its jaws are covered with tiny, sharp teeth resembling the head of a Chinese loong Therefore, it's also called Loong Head Fish Its fish meat is very soft and tender so the Cantonese people gave it the nickname "Tofu Fish" In the home cooking of Chaoshan people Bombay duck is often used in soup After removing its head and belly add salty fish sauce to marinate it The saltiness of the fish sauce can squeeze some of the moisture out of the Bombay duck and give it some flavor Bombay duck and Chaoshan pickles are cooked together becoming an authentic Chaoshan food Bombay Duck Soup with Pickles When it is stewed with minced meat and vermicelli it becomes another Chaoshan classic dish Bombay duck with vermicelli and minced meat Ayong, the seafood here today is good They are numerous and good What's good Bombay duck is good Bombay duck is good. Great! Eat more tonight So lucky The seafood that arrives at Shantou Port in the early morning can appear on the dining table in Foshan 450 kilometers away in the evening In order to allow people in other cities to taste this delicious food Huang Wenbin and his team have never broken this fresh cold chain since the restaurant opened Only they themselves know the joy and hard work behind the ultimate deliciousness Yong. How fresh and plump the Bombay duck is today It's the season Make some dishes with Bombay duck tonight I will invite a few friends from Chaoshan to come here to taste the authentic Chaoshan flavor Okay The meat of Bombay duck has a high water content and is soft and easy to disintegrate after cooking so it is rarely used with other ingredients Regarding the cooking of Bombay duck the exclusive secret of Chaozhou cuisine chef Ji Congyong is that the Chaozhou cuisine is tireless and hard-working After removing the backbone of the fish shred each piece of fish Add coriander and jinbuhuan (a kind of herb) to make it smell better Add fish sauce and pepper to marinate it wrap the fish in rice milk paper dip in egg white and bread crumbs Finally put it in the oil and fry it This is the Bombay duck pancake created by Ji Congyong In order to make the current plump Bombay duck into the sight of more diners Ji Congyong pioneered a unique way of frying to spread it The soft fish is covered with a crisp coat and then fried with rice vermicelli fried with oyster and potato noodles Put it on the iron plate and pour the Thai sweet and sour sauce it becomes crispy and tender in no time Sizzling Bombay Duck with Thai Sauce (Bombay duck soup with seaweed) The once-disgusted sea fish became a delicacy at the banquet (Bombay duck with garlic and jinbuhuan) through the hands of master Ji Congyong (Bombay Duck with Black Pepper Oyster Sauce) Try today's new dish Bombay duck pancake This Sizzling Bombay Duck is Cooked With Black Pepper It is usually rare Delicious I can rarely eat authentic Chaoshan cuisine in Foshan now The freshness and taste of all kinds of ingredients are incomparable Then thank you, Bin Yes. This meal is from you Thank you. Thank you For Chaoshan people only delicious food and longing for their hometown can not be let down That bowl of deliciousness has long been buried in their genes Huang Wenbin's perseverance allow people in other cities to taste the taste of their hometown but also let the taste in memory follow the migrant workers to take root in other cities Chen Jialong from Fengkai County, Zhaoqing City who also uses food as a medium is always ready for action (Fengkai, Zhaoqing) It's really raining heavily Did you check the weather forecast? No, I didn't Bad news That batch of fungi will be ready for picking tomorrow We've been flooded for years Will it be flooded this year? Let's go to the bamboo forest to see first Okay. Let's go Every time the mountain rain is about to come this young entrepreneur born in the 90s is always anxious Since starting his business in 2017 Chen Jialong's farm has suffered 3 floods Dedicated to agriculture he was hit one after another as soon as he entered the farm Typhoons, especially floods have a great impact Especially last year we flooded 3 vehicles 3 cold storages and 2 warehouses Experienced many peaks and valleys He went from nothing to debt of millions Chen Jialong doesn't want to give up the agriculture he loves so much he can only cheer for himself After all, my major is related to it and my current job is also related So technically I have a lot of confidence in myself Hello, everybody! Now I've taken you (Chen Jialong) to our most pristine and greenest kitchen Let me highlight for you The bamboo fungus you see is a very fresh one that has just been picked Boil a pot of water Put the ingredients in Don't need too many dates Five or six is ​​enough Don't need too much wolfberry either Just put some and put the ginger Then put the chicken nuggets down You don't need to put too much bamboo fungus in it If you put in too much it will taste too strong After adding the bamboo fungus just boil the soup for 3-5 minutes It will be done Try it How does it taste? In Jiangchuan Town, Fengkai, Zhaoqing and the surrounding villages almost everyone knows Chen Jialong who resigned from the city and returned to his hometown to work as a farmer Long, known as the "Prince of Bamboo fungus" by the villagers worked as a technical director in the country's largest edible fungi factory after graduating from college Because he was unwilling to live a comfortable life after thinking for a long time he decided to resign and return to his hometown to start a business My original idea was to go back to my hometown to grow edible fungi Because this land raised me (Chen Jialong) I want to give back to it with my own knowledge and experience However, many things in the world are easier said than done At the beginning of the business, it was a period of stumbling and finding no direction Until one day Chen Jialong, who was in a daze in the bamboo forest discovered a precious fungus wild bamboo fungus Chen Jialong seems to have obtained a treasure Wild bamboo fungus has the reputation of "Queen of Fungus" In summer and autumn wild bamboo fungus grows quietly in the fallen leaves These brown-black patterned egg-shaped fungi are the embryos of bamboo fungus Bamboo fungus is precious because it takes about 1 year in nature to grow from spores to fruiting bodies But the growth cycle of fruiting bodies is only a few hours Around 6 in the morning, it will come out of "egg" Within half an hour it will shake out a lace-like "skirt" At this time, the appearance of bamboo fungus has reached its peak and is known as the "Fairy with Snow Skirt" But soon when the skirt opens at its maximum After the spores mature they begin to self-dissolve into the shape of mud droplets If it is not picked at this time the bamboo fungus will begin to shrink and melt Most people can't recognize its appearance because it doesn't look like something edible Some villagers even take a detour when they see bamboo fungus After having a goal Chen Jialong's heart seemed to shine a beam of light For 10 months in 2017, he was studying how to convert wild fungi into artificial breeding in his humble laboratory After Chen Jialong tried planting with trepidation the fairies with snow skirt bloomed in the bamboo forest one after another Chen Jialong felt as if he had climbed over the hills But the good times don't last long The joy of successful mushroom cultivation is destroyed soon I have been doing this for 4 years now 3 of them have been flooded and lost a lot Chen Jialong, who has been defeated and fought repeatedly has developed from an experimental field to a base He firmly believes that continuing like this will not only change the lives of the villagers but also drive the development of rural industries in his hometown Boos. A great harvest Although the company has not made any profit or even suffered losses in recent years we have paid an average salary of nearly 800,000 to the villagers every year Mom We harvested some fresh bamboo fungus and bamboo fungus eggs You're back Let's try cooking a meal for ourselves tonight So big Every summer and autumn is the best season to enjoy bamboo fungus and bamboo fungus egg Everyone knows that bamboo fungus is very delicious but they don't know that the embryo bamboo fungus egg is the top delicacy After cleaning the dirt on their surface peel off the skin what is presented is a crystal clear "jelly" Bamboo fungus egg has a layer of polysaccharide on the outside that mixes with the chicken will make the fiber of the chicken tender and tender as it cooks And the boiled soup will have gelatinous just like cubilose Don't need to put too many "eggs" just simmer slowly on low fire for 25-30 minutes In Cantonese recipes the preciousness of bamboo fungus must be stewed with chicken or duck to be called a perfect match Since Long successfully bred bamboo fungus the locals seem to have opened a channel They made bamboo fungus with sauce bamboo fungus fried egg bamboo fungus fried vegetables bamboo fungus porridge with shrimp A variety of bamboo fungus delicacies are served in succession The first batch of bamboo fungus this year I took it home for my parents to taste Take a sip of soup first This year it tastes (father of Chen Jialong) a lot better than last year How's it going this year? The goal this year (Chen Jialong) is to not lose money And the government has given us great support over the years So our bamboo fungus can be called a distinctive business card of Fengkai Alright. Alright Develop it gradually Bamboo fungus has a natural innocence just like the pure and kind Chen Jialong He developed its unique delicacy on the soil of his hometown With his diligence and wisdom he made the delicious food from his hometown on the table