A Bite of Douluo Continent

Gradually, Qi Han also became more indifferent.

Oh well, let it be.

Within the training space, the training of the jade dragon tendons has been proceeding smoothly for the past seven days.

Master Tan Yuzhi was a very patient elder. His teachings were delivered in a gentle and engaging manner, drawing people in completely.

Under the master's guidance, Qi Han's familiarity with and control over jade dragon tendons also improved rapidly.

When Master Tan's remnant soul dissipated, Qi Han's address to him changed from "senior" to "teacher".

Just like the previous four masters.

When Qi Han finished the jade dragon tendon and walked out of the training space, it was already noon on the seventh day.

Jade Dragon Tendon, a famous imperial dish that even the emperor could only enjoy a few times a year in ancient times, has finally been successfully prepared after more than two hundred days of training in the training space and seven days in the real world.

Looking at the sky, Qi Han couldn't help but smile slightly.

There's still some time before lunchtime opening, so I can make a serving of jade dragon tendon to try.

By the way... we can also see what the unusual phenomena of this dish are.

The Jade Dragon Tendon of the Blue Star version uses the tendons of the sturgeon as its main ingredient, while in the Douluo Continent, the main ingredient of this dish is the Earth Fire Dragon Sturgeon, which Qi Han killed after much effort.

The ingredients used are the thousand-year-old Earth Fire Dragon Sturgeon, which is ten meters long, and the extracted tendons are about the same length.

Although the tendon is only as thick as a little finger, a ten-meter-long tendon is more than enough to make a dish.

In addition, the other ingredients needed to cook this dish are also quite special.

Needless to say, the thousand-year-old five-colored golden pheasant, this pitiful and weak race, had long been the most tragic soul beasts under Qi Han's blade.

It's indispensable wherever there's a need for stock.

In addition, there are three other ingredients: leg bones of the thousand-year-old Guixiang pig, ham made from the hind legs of the thousand-year-old Guixiang pig, and dried sea clams, which are used as supplementary ingredients for making the broth.

But these are not the most important things.

Qi Han's gaze shifted to two crabs, one male and one female, on the workbench. They were about the size of a washbasin and had menacing dark blue shells.

They are the second soul of this jade dragon tendon.

The Forbidden Giant Claw Crab, a thousand-year-old sea spirit beast living deep in the ocean.

Chapter 253 Broth and Clear Broth

The ocean has always been a forbidden zone for Soul Masters, as the Soul Beasts there are far more dangerous than those found on land.

Therefore, compared to the fact that almost all types of land-based spirit beasts have been identified, the known types of spirit beasts in the ocean are probably less than 10%.

The Forbidden Giant Claw Crab is a little-known type of sea spirit beast. This spirit beast is an extremely formidable existence in the ocean. Its pair of incredibly sharp giant claws, almost as large as its body, and its innate skill, Forbidden Claws, make it a tyrant in the sea.

However, the Forbidden Giant Claw Beast appeared under Qi Han's blade not because its pincers were very thick.

Although Qi Han really craved those two big pincers.

However, the jade dragon tendon requires the roe and fat of the forbidden giant claw crab.

The two forbidden giant crabs were already tied up by Ruyi, but they still occupied a large space on the table.

After carefully removing the large crab, which was bound so tightly that only its eyeballs could move slightly, from the table, Qi Han took out a ten-meter-long earth fire dragon sturgeon from the food cabinet with both hands.

The Fire Dragon Sturgeon had already fainted, but its body was still reflexively twitching slightly.

Qi Han pressed the head of the sturgeon onto the cutting board and made a clean cut at the second bony plate below the head, severing the connection between the sturgeon's head and spine.

With its central nervous system destroyed, the Earth Fire Dragon Sturgeon's body stiffened instantly and it could no longer move.

Qi Han breathed a slight sigh of relief, then made a circular cut along the spine close to the fish's tail, severing all the flesh and skin of the fracture without damaging the dragon tendons.

The so-called "dragon tendons" are actually the bone marrow in the spine.

With a slight exertion, the soft yet resilient white dragon tendon was pulled and slowly extended, revealing its cross-section to Qi Han's eyes.

Qi Han's expression did not relax; instead, it became even more serious.

Because next comes the biggest challenge of this dish: extracting the tendons.

The ten-meter-long tendon needs to be pulled out bit by bit from the cross-section at the fish's tail. This process must be done with even and steady force, otherwise the tendon is very likely to break in the spine.

If this happens, the attempt to extract the dragon tendon will have failed.

The sturgeon on Blue Star is only a little over a meter long, which is already considered large. The ten-meter-long Earth Fire Dragon Sturgeon is much more difficult to pull out its tendons completely than the sturgeon. If you are not careful, it will break in the spine.

Qi Han practiced this one step tens of thousands of times.

With a light sigh, Qi Han grabbed the fish's tail with one hand and exerted force again, widening the cut surface until he could reach inside and grasp the dragon tendon.

With one hand reaching in, Qi Han skillfully pulled the fish's body little by little, slowly causing the entire dragon tendon to detach from the spine.

The initial tug-of-war is the most difficult.

Pulled around and moved the whole body.

Even if only a tiny bit of length is pulled out, it means that the entire tendon has become misaligned with the spine.

As the familiar force returned from the dragon tendon, Qi Han finally breathed a sigh of relief.

It's not broken!

If you don't break it at the beginning, it will get easier and easier later on.

However, he still dared not be careless, switching hands from time to time, making the forceful hand move forward further and further with the pulled-out dragon tendon, until finally with a soft "pop", the ten-meter-long dragon tendon was completely removed by him.

With a slight smile on his face, Qi Han patted the Earth Fire Dragon Sturgeon lightly and tossed it to Ruyi for recycling.

Yes, for this dish, the Earth Fire Dragon Sturgeon only provides one tendon.

The remaining portion will be given to Ruyi for recycling, so as not to be wasted.

After Qi Han cleaned the extracted dragon tendon, it quickly revealed its flawless white color, resembling jade, and its soft yet chewy texture was somewhat like a gummy candy.

Qi Han made a cut along the veins of the dragon tendon, then cut it diagonally into small, slightly curled sections about the length of a little finger. He then soaked the dragon tendon in ice water to keep it contracted and curled, before looking at the other ingredients beside him.

That concludes the processing of the tendons. Next, it's time to prepare the broth.

Broth and clear broth are not the same thing.

So-called stock refers to a broth made primarily of chicken broth, supplemented with other ingredients, which is simmered to create a soup. It is added in place of water during the cooking process to enhance the original flavor of the dish by introducing the umami taste of the chicken broth, thus making the dish taste even better.

In modern cooking, chicken bouillon and MSG have the same effect, but in ancient times, there were no such seasonings, so broth was used as an auxiliary method.

However, in terms of nutritional value and other factors, seasonings like chicken bouillon cannot completely replace the status of stock.

Clear broth, on the other hand, is made by using certain methods and processes to create a soup that is almost crystal clear.

It doesn't have to be colorless, but being clear and transparent is a strict requirement for clear soup.

Clear broth is used in dishes like Wensi Tofu and Boiled Cabbage in Clear Broth, but this Jade Dragon Tendon dish doesn't require clear broth; stock is sufficient.

Therefore, the cooking process is not difficult.

Quickly pluck the feathers from the whole golden pheasant, remove its head, feet, and internal organs, and put it into a soup pot. Then add the hind leg bone of Guixiang pork and ham made from smoked hind leg meat. Finally, add dried sea clams, add water to cover the ingredients, add scallions, ginger, and cooking wine, and simmer over low heat for two hours.

Then skim off the foam, remove the ingredients, filter the cooked broth, and set it aside.

The broth at this moment has a rich brown color, clean but not clear, and the aroma it emits is full of the umami of chicken soup, the flavor of ham, the mellow aroma of pork bones, and the seafood flavor from the sea clams.

The aroma slowly seeped into Qi Han's mouth and nose, making his mouth water.

With the broth preparation complete, Qi Han let out a soft breath, then carefully retrieved the forbidden giant crab that had just been placed under the table.

The next steps involve these two crabs, one male and one female.

Make crab roe oil.

The word "秃" (tēi) in "秃黃黃" (tēi huáng huáng) is pronounced similarly to "忒" (tè), not the "秃" (tū) in "秃頭" (tū tóu, bald head). It means "only" or "exclusively" and belongs to the Wu dialect of Suzhou dialect.

Behind this seemingly strange-sounding thing lies an extremely delicious dish.

The butter here is not the solid fat made from milk that we usually know, but a mixture of very pure crab roe and crab paste, with almost no crab meat mixed in.

Because of its rich crab flavor, crab roe oil is hailed as the "ultimate crab delicacy".

After the crab season, gourmets in the Suzhou area who want to taste the pure and succulent crab flavor choose this easy-to-preserve crab roe.

Whether mixed with rice or noodles, it's an absolutely delicious treat.

This jade-like dragon tendon dish requires the use of crab roe oil.

The two forbidden giant crabs were enormous, but fortunately, the steamer provided by Ruyi was equally huge.

After carefully placing the crabs inside and adding some ginger slices, steaming them together until cooked, Qi Han carefully took out the two crabs separately.

The two crabs' dark blue shells had turned fiery red, but their numerous menacing barbs remained menacing.

However, Qi Han had already dealt with countless crabs in the training space, and he was already used to seeing these ferocious barbs.

Next, we'll start making crab roe oil.

Chapter 254 Bald Oil

Qi Han first moved the female crab in front of him and examined the cooked crab.

Its claws were bright red like flames, and as big as two of Qi Han's palms. If you looked closely, you could see a faint, cold glint like a knife blade on the edge of the claws.

This crab claw is so big, it looks like it could last a long time to eat.

The crab legs were extremely long, only a palm's thickness thick, and when stretched out, they were as long as Qi Han's forearm. They were divided into three sections, with the very tip of the frontmost section resembling a sharp thorn, equally sharp.

With such long and plump crab legs, you're sure to get a lot of meat from them.

Silently thinking to himself, Qi Han picked up the kitchen knife and cleanly chopped off the eight crab legs and two claws, leaving only the female crab's body.

He then deftly lifted the female crab's shell, revealing the thick and tempting crab roe inside.

The moment he opened the crab shell, the rich aroma of crab filled his nostrils, instantly invigorating him.

Even though it wasn't the first time he'd seen it, Qi Han still couldn't help but swallow hard when he lifted the lid and saw the tempting, plump, orange-red crab roe inside the basin-sized crab.