59 years after its opening, people are still in Nanluoguxiang.

Seeing that it couldn't be cleaned clean in one go, Chen Feng gave up.

"Throw them all in the basin and soak them!"

"Big pot, there are so many of them." Chen Hao said, pointing to several other barrels.

"It doesn't matter. Cut it open first, clean out the stuff inside, and then soak it in vinegar water. I don't believe it can't be cleaned!"

Grandpa, grandma, and Chen Jianjun could only watch Chen Feng arrange for the younger ones to continue to be busy.

I used both pairs of scissors at home.

After changing several buckets of water and completing the cutting and cleaning, the remaining parts were placed in the bucket to continue soaking.

Chen Feng didn't know that what he did was right.

There are several ways to process sea cucumbers. One is to cut them open, wash them with salt, and then blanch them in boiling water. The second is to soak them for two or three hours after cutting them open.

But I can’t eat Shanghai intestines for lunch.

In the afternoon, Chen Feng started to deal with sea clams at home. He arranged Zhou Dinghai, Zhou Fubo, Chen Hao and Zhou Xiaoya to go to the beach to look for clams.

Chen Li and Zhou Xiaosong were playing in the yard.

After waiting for three hours and making sure that the thing no longer secreted mucus, I immediately cleaned it a second time, and this time there was no mucus.

At this time, Chen Hao and his friends also came back and dug a bucket of clams that he wanted to eat.

"Big pot, how do we eat this? Should we roast it?" Chen Li was eager to try it.

"It should be okay to grill it." Chen Feng had never eaten grilled sea cucumbers, but in the dictionary of Chinese barbecue, there is nothing that cannot be grilled!

If so, then you are definitely ignorant!

"Dinghai, go to the backyard and pick some chives!"

"Cousin, how much do you want?"

"Such a large handful!"

Chen Feng decided to try sea cucumber and leek first. It happened that Zhou Jing had planted a lot of leeks in the private plot behind his house. This thing and cabbage are must-grow vegetables for ordinary people.

Deducing cooking steps based on memory of the delicacies you have tasted.

Zhou Fubo, Zhou Dinghai and Chen Hao washed the leeks one by one, while Chen Li squatted aside and watched.

After washing them, Zhou Fubo cut the chives.

Chen Feng began to try to make it, and Zhou Dinghai took the initiative to light the fire because Zhou Fubo said he didn't want to eat it.

The first plate came out of the pot. After processing, it was still normal. Chen Feng picked up the chopsticks and ate a string. He felt that he was a little overcooked, but the taste was still good, delicate and smooth, with a light sweetness.

"Hey, it's different!"

Zhou Fubo said in surprise.

The stir-fried sea intestines seem to have become two different species from those before being cleaned.

"Big pot, can I eat?" Chen Li tilted her head, holding chopsticks and a small bowl in her hands, waiting for Chen Feng to speak.

"Eat it!"

Chen Hao and Chen Li started eating almost at the same time. Zhou Dinghai waited for them to take the first bite and asked quickly, "Is it delicious?"

He was still a little scared.

"Delicious, very delicious!" Chen Hao has already started to use his second chopsticks.

After hearing what Chen Hao said, and his little cousin Chen Li taking the lead, Zhou Dinghai could no longer sit still and directly picked up the chopsticks and took a bite.

Chen Li was the most cunning. This little foodie put meat into her own small bowl while eating.

"Grandma, Grandpa, Dad, this is delicious, come and eat it, or my brother will eat it all if you're late."

Chen Hao looked at his cunning little sister speechlessly.

I only had a few bites, and you scooped up a small bowl.

Chen Li's shout actually attracted grandpa, grandma and Chen Jianjun who were drying sea cucumbers outside.

They had already smelled the aroma of leeks and meat, but were too embarrassed to come in.

"Dad, come and eat, it's delicious!"

When Chen Li raised her chopsticks, Chen Jianjun thought his daughter was giving it to him to eat. But when he got closer, he saw his daughter put the sea cucumber on the chopsticks into her mouth.

Chen Feng gave them a few chopsticks.

"Grandpa, try it. It's a little overcooked and a little old, but it still tastes good."

The old man was a little skeptical.

Chen Jianjun was fearless and without being disturbed by past thoughts, he ate a piece directly.

After eating it, I fell in love with its delicious, crispy and tender taste.

"Father-in-law, mother-in-law, this is good and delicious!"

Grandpa tried a piece and felt it was good. He looked at the plate and saw that thanks to the three foodies Chen Hao, Chen Li and Zhou Dinghai, there were not many sea cucumbers left and the rest were leeks.

"Fubo, Xiaoya, if you don't eat now, it will be gone." Chen Feng said with a smile.

Zhou Fubo walked forward hesitantly and ate a piece.

Zhou Xiaoya still chose not to eat, but Zhou Xiaosong wanted to eat it.

"Little sister, give some to little brother." Chen Feng smiled and asked Chen Li to share some.

Chen Li walked up to Zhou Xiaosong with a bowl and fed him a small sea intestine.

The little boy took a few bites and pulled his sister, saying indistinctly: "Sister, the meat is delicious."

"I will not eat!"

Zhou Xiaoya is still afraid of eating.

"Xiao Ya, this ugly thing is really delicious." Zhou Dinghai found that there was not much left and started eating the leeks.

The chives absorb the flavor of the sea cucumber and also have a unique flavor.

Chen Jianjun picked up the sea cucumber from Chen Li's small bowl. Chen Li immediately sped up so as not to give her father any chance to take advantage.

I tried a pot of fried sea cucumbers and finished it in just a few minutes.

Chen Feng tried to fry another plate. This time, he learned from his previous lesson and asked Zhou Dinghai to turn down the fire.

This time Zhou Fubo didn't insist.

Except for Zhou Xiaoya, there was a plate of fried sea cucumbers, and everyone shared a few skewers.

In the evening, Chen Feng made another plate of leeks and sea cucumbers, and sea cucumber stewed with bird.

My uncle and aunt looked at the sea cucumbers on the table with some disbelief.

“Is this really a sea sausage?”

"Really, Dad, it's delicious." Zhou Fubo doesn't like cooking, he prefers stir-frying, deep-frying and grilling, and he has already eaten several bites.

Grandpa took a sip of wine and said with a smile: "Xiao Feng said that this thing is good to eat and can nourish the body. It tastes good, but it looks a little scary."

"Okay, bring everything from outside back to Jianjun to eat." Zhou Jing took a bite and found it tasted good.

As for whether this thing can replenish the body or not, he only believes it half-heartedly.

If the old man said it, he would believe it.

But Chen Feng was still too young, and he looked down on him a little.

“Don’t keep eating this!”

Zhou Jing noticed that his two sons were eating sea cucumbers frequently, and immediately gave each of them a chopstick.

"Let's eat fish."

Zhou Dinghai and Zhou Fubo looked bitter. The fish was pickled, so naturally the taste and texture were not very good. Even if Chen Feng showed his real skills, the pickled fish would definitely not be as delicious as the fresh one.

"Lili, come and eat more to replenish your body." Grandma picked up a piece of food for Chen Li.

Chen Li grinned at her two cousins, looking very proud.

Chen Feng ate the clams with a smile. He liked to eat this steamed thing.

On the other side, Zhou Xiaoya and her younger brother Zhou Xiaosong were at home, talking about Chen Feng's stir-fried and fried sea cucumbers.

"Can this thing be eaten?"

"Yeah, Dad, it's delicious. Really delicious." Zhou Xiaosong said reluctantly, "Let's eat it too."

Zhou Xiaosong's mother quickly shook her head.

"Deep-frying won't work. How much oil would that take?"

The old patriarch thought for a moment and said, "Xiao Feng's grandfather is a famous doctor, and the medicinal wine was prepared by his grandfather. Since it is said to be a great tonic, we should save some when we have time."