Chapter 199 Crab stew (3)

  Whether Ms. Yuansan deliberately has nothing to do with Wen Mingtang, Lin Fei, Liu Yuan and others came to negotiate with the Yuan family brothers and sisters.

  Wen Mingtang looked down at the slightly bubbling hot oil in the pot, pinched the crab legs, and fried half of the crab body covered in starch.

  The aroma of crab is instantly aroused by the hot oil, and the pervasive umami taste is so amazing that the hooked person can't help but swallow his saliva.

   Beside them are A Bing and Tang Yuan who are quick at preparing dishes: A Bing cuts the cleaned crabs into two with a knife in his hand; Tang Yuan and a few handymen are busy preparing other dishes.

   Trim the nails for the chicken feet, open the back of the shrimp and remove the shrimp line, cut the potatoes into strips, slice the lotus root, and prepare the rest of the green onion, ginger, onion and other auxiliary materials.

   The side dishes are almost ready, and Wen Mingtang's crabs are also fried.

  After everything was ready, Wen Mingtang took out the pan and poured oil, poured the shrimp in, fried it for a while, and then fished it out.

Then, use the fried shrimp oil to pour in various accessories such as scallions, ginger, onions and special bean paste, pour in the crabs and blanched chicken feet, and then pour in the blanched chicken feet soup to simmer Cook up.

Wen Mingtang explained the purpose of each step with A Bing and glutinous rice **** beside him while cooking meat and crab stew: "The shrimp oil that has been fried is especially fresh, and it has its own umami taste when cooking... The water that has been boiled with chicken feet uses a bamboo strainer. Filter it to remove the floating powder, compared with ordinary white water, it has more umami taste of chicken soup..."

   Pay attention to every step, and the meat and crab stew made is naturally fresh and delicious.

   After about a cup of tea was simmered, Wen Mingtang opened the lid, poured in potatoes and lotus root, and started to simmer again.

The taste of each side dish is different from the cooking time, and naturally they are not poured at the same time. After half a cup of tea, Wen Mingtang finally poured in the crucial "soul" of the crab pot - sliced ​​rice cake strips .

   It's half a cup of tea simmering time, and the meat and crab stew is almost finished.

  The salty aroma with the taste of fresh crab has been slowly released into the air during the process of opening the lid and stewing, and even overflowed the yard of the public kitchen.

  Yu Jijiu, who came early, and his party had not yet reached the public kitchen, and they smelt the rich and attractive fragrance when they reached the square in the middle of Dali Temple.

   "Wonderful!" One of the celebrities couldn't help but took a deep breath, and couldn't help but sighed when he smelled the strong fresh fragrance, "Why is it so fragrant?"

   Regarding this, Yu Jijiu, an old acquaintance of the public chef, did not take it seriously: "The public chef of Dali Temple is so fragrant every three meals!"

  After a Lishan banquet and a gift box of mooncakes for the Mid-Autumn Festival, Yu Jijiu successfully "brought" several old friends who were very picky to the public kitchen of Dali Temple for three meals a day.

"I heard that what we cook today is crabs. Although this public chef's accountant has a good plan, but he has a good eye for purchasing ingredients, and the crabs are not bad at picking!" Yu Jijiu said here, Sniffing the delicious smell of crab in the air, he said, "The boy next to me came to ask about it just now, and I heard that the lunch dish is called crab pot."

   While speaking, several people had already stepped into the yard of the public kitchen. The closer they got, the more seductive umami taste became stronger, and when they reached the public kitchen, it seemed that the crab was running rampant under their noses.

  The speed under their feet could not help but increase. When they stepped into the public kitchen, they saw Wen Mingtang and others pouring the meat crabs in the big pot into clay casserole pots one by one.

Shrimp, crabs, chicken feet split in half, potatoes, lotus root, rice cakes and other things covered in soy sauce yellow sauce were scooped in with a spoon, and then a spoonful of thick and sticky sauce was poured on them, and two of the same sauce were placed on the table. Crab shells dipped in sauce are topped with a pinch of fresh and green scallions.

  Looking at the casserole covered with sauce, the meat and crab stew glowing with sauce, everyone felt the body fluid between their mouths and tongues overflowing uncontrollably.

  The fresh fishy smell rushed straight into the mouth.

  Ji Caimai, who had just sat down at the takeaway stall, flipped the abacus beads in his hand, which finally attracted the attention of several people.

   "It's almost noon, and the public kitchen is about to serve dinner. Are you here to eat meat and crab pot?" Ji Caimai said with a smile.

   "Nonsense!" Yu Jijiu coughed lightly with a straight face, acting serious, "Why else come to see your old face?"

  They came to see the "red face" of the crab.

   While exchanging pleasantries, the bell rang at noon, and Yu Jijiu and others naturally became the first batch of diners at today's public kitchen lunch.

  When everyone from Dali Temple hurried to the public kitchen after smelling the smell, Yu Jijiu and others had already found a seat and sat down, and a casserole pot in front of each of them began to move their chopsticks.

Looking at the long queue and the eyes of everyone in the queue looking at them from time to time, I don't know if it's because of Master Wen's craftsmanship, or because of human nature. The meat crab pot seems to be more fragrant.

   Xun Zhou, who was sitting opposite Wang He, who was sitting opposite each other, took the crab legs with his chopsticks, and lifted half of the crab wrapped in batter.

  The batter is not thick, but a thin layer. Although it is used to coat the crab meat, it can be fried. The taste of this batter is mixed with the deliciousness of the crab meat, and the taste is very unique.

The sauce with a very wonderful taste is salty with a little bit of spicy, and the fresh crab is mixed with a special batter aroma, which is mixed with the fresh and tender crab meat. When you **** it lightly, you will be amazed. Can't stop.

   After eating the meat of the crab, it's the turn of the crab legs, and it's time to get started.

"Crabs are wonderful, but it's a little troublesome to eat!" Although Wang He said "troublesome" in his mouth, his body movements were extremely honest. Grabbing the crab legs wrapped in the aroma of sauce, he opened his mouth and bit off the head and tail, biting out the crab meat in the crab legs inch by inch with his mouth.

  Crab leg meat is tender and delicious, but it is troublesome to eat, but this trouble is full of rawness and a little bit of fun.

  Old Tao Yu Jijiu is best at eating crabs. Although they sat down to eat crab stew, they ate half a crab before everyone else, and then hurriedly raised their chopsticks to pick up side dishes.

First of all, there is a prawn. The prawn meat is firm after the back is opened and the prawn line has been removed. It tastes very tender when dipped in the sauce; the manicured and cut chicken feet are even more soft and tasty One sip can separate the bones from the meat; the potatoes are fragrant and glutinous, and the lotus root slices are crisp and delicious... But what surprised him the most was the rice cake sticks that are usually unremarkable!

  The finger-thick rice cake strips wrapped in rich sauce are cooked just right, soft but not rotten, and cooked to the point where they can be picked up by the whole strip. Take a bite, the softness is mixed with the tenacity that seems to be there, and every bite can pull out a long "silk".

Yu Jijiu really loves the wonderful taste of this rice cake stick. After eating several sticks in a row, when he was about to ask everyone to try this rice cake instead of just eating crabs, Lin Fei led Liu Yuan and others into the room. The public kitchen.

  (end of this chapter)