148. 【Crab Roe Fried Rice】【Hangzhou Sanxian】【Steamed River Crab】
Xie Siyuan, with a smile on his face, praised
"Not bad, it is indeed a dish recommended by our food anchor. It is really delicious. The soup is also really delicious."
Li Xiao laughed
"No, no, I just like to drink soup."
When everyone heard his humility, they couldn't help but rate him higher.
If you are neither arrogant nor impetuous, you can achieve great things.
However, only Li Xiao himself understands that what he said is true, even though the online reviews of this store are very good.
However, no one has ever been able to explain clearly what is so good about [Fuya Restaurant] and which is its signature dish.
It seems that every dish has a lot of positive reviews, and every dish seems to be the signature here.
And there are very few negative reviews here. Most of these few negative reviews are because the taste is not right, the environment is not good enough, or the waiting time is too long.
As for which dish is particularly unpalatable, there really isn't one.
Therefore, Li Xiao really chose this [Dried Bamboo Shoots and Duck Soup] purely because he likes soup.
While drinking soup, I ate dried bamboo shoots and duck meat.
The fourth, fifth, and sixth dishes were also served together.
【Crab Roe Fried Rice】
【Hangzhou Sanxian】
【Steamed River Crab】
River crabs are not big, only about 2 to 20 years old. There are male and female crabs.
Of course the male one is slightly larger, but it will not exceed 3 taels.
River crab, scientific name: Chinese mitten crab, also called "crab" and "hairy crab", is a crustacean.
Of course, it now has a more noble name, that is "hairy crab".
Crabs, especially river crabs, are a very seasonal food.
As the saying goes: "When the autumn wind blows, crabs' legs are itchy, and their navels are round in September and pointed in October."
"Sea crabs eat meat, river crabs eat roe." The most noteworthy thing about hairy crabs is their roe, so there is a saying like "nine females and ten males".
Female crabs should be eaten in September, when the roe is full and the meat is thick;
You should eat male crabs in October. At this time, the navel of the male crab is pointed and the meat is firm.
But if you eat it at other times, it won't be too bad, it's just a little less fat and slightly inferior.
After all, whether it is crab roe or crab paste, it is the energy source that river crabs use to survive the winter.
Halfway through winter, the energy has naturally been reduced by more than half, and the delicious food has naturally been reduced a lot.
However, Hangzhou is the origin of river crabs. They are fresh enough and transported over short distances, making these minor flaws less obvious.
There are a total of ten 2-tael hairy crabs on a plate here, which is obviously not the legendary Yangcheng Lake hairy crabs.
After all, given the price, it was beyond Li Xiao's expectation to have such a big river crab.
Li Xiao chose a female crab with a round belly. After all, he likes to eat crab roe but not the crab paste of male crabs. It’s not for any strange reason, but mainly because of one word: fragrant!
Although the hairy crab on his hand had spent the winter, so the crab roe inside the carapace was no longer full, it did not affect Li Xiao's love for him at all.
After finishing the hairy crabs, Li Xiao wiped her hands clean with a towel, picked up her chopsticks and tasted the steaming "Hangzhou Sanxian".
[Hangzhou Sanxian] is a unique delicacy in the Hangzhou area. It is not only commonly found in restaurants, but also often cooked at home.
After all, one dish can make a meal, which not only saves time and effort when cooking, but also saves two dishes when washing dishes.
[Hangzhou Three Fresh Foods] Although the most important thing is chicken, fire and shrimp, that is, chicken, ham and fresh shrimp.
However, there are many main ingredients: chicken, ham, river shrimp, fish balls, meat balls, hairi (fried pork skin), tripe (the tip of pork belly), bamboo shoots and leek sprouts (chive yellow) [not picky eaters]
The food can be replaced with bean sprouts and shredded baby cabbage].
First, cut the chicken legs into pieces, slice the ham into pieces, cut the belly tips into pieces, slice the wild rice (bamboo shoots) into pieces, cut the skin into pieces, and cut the leek sprouts into small pieces.
After preparing all the ingredients, you can wait for the rice cooker to start counting down before starting cooking.
After all, it doesn’t take much time to make just such a dish.
Put the skin, tripe tips, chicken legs and wild rice shoots (bamboo shoots) into clean water. After the water boils, pick them up. This can remove the astringency and fishy smell of these foods. Boil the water for 1 minute and then blanch them.
Add a little lard to the oil pan. When the oil emits green smoke, add the ham and stir-fry until fragrant. Then add the blanched ingredients and stir-fry together.
Add water. The amount of water does not need to be too much, just enough to cover the ingredients. Add salt and sugar to taste.
Of course, some people who are not confident in their cooking skills can also add a little chicken essence and MSG.
It should be noted here that [Hangzhou Sanxian] is an authentic stew, not a soup, so there must not be too much water.
After boiling, add river shrimp, fish balls and meat balls. When the river shrimp starts to turn red, add bamboo shoots and leek sprouts (chive yellow) [if you are picky eaters, you can replace it with bean sprouts and shredded baby cabbage].
Turn up the heat, add a little starch water to thicken the soup, and that's it.
This [Hangzhou Sanxian] dish is very authentic.
Although Li Xiao is not from Hangzhou, he eats a lot at [Hangzhou Sanxian].
There is not much soup, it just covers the ingredients, but there is no excess soup left on the plate.
The tip of the belly is very springy and not too hard, the bamboo shoots are very refreshing, and the river shrimp is a small shrimp with a shell and is very fresh and sweet.
However, this soup is a bit sweet. After all, the soup that is stewed with so many ingredients will be very sweet, but when seasoning here, a lot of sugar is added.
If Li Xiao hadn't already eaten sweet food, he would have found this dish to be overly sweet.
However, considering that most of the people who eat here are locals, it is completely understandable that the seasoning is a bit sweeter.
Thinking about it, this is why the system did not lower her score because of her sweet taste.
After all, different hotels in different places have different guests.
Come to think of it, if a buffalo beef hot pot or a pork belly and chicken soup hot pot is opened in Sichuan, even if it tastes good, the system's score may be reduced accordingly.
After all, a restaurant that cannot even do as the locals do and adapt to local conditions has no reason to get high scores.
Liu hurriedly licked the juice on his lips, shook his head and sighed.
"I've been in Hangzhou for so long, but I still can't get used to the specialties here, especially the specialties in restaurants run by locals. They're too sweet."
As he spoke, he picked up the tea next to him and poured it into the deepest part.
Xie Siyuan quickly showed an apologetic look,
"It's all my fault, otherwise..."
Liu hurriedly put down his teacup,
"What are you talking about? I'm so happy today. Eat, eat. This crab roe tastes delicious!"
As he spoke, he scooped up a large spoonful and placed it in Xie Siyuan's bowl. His slightly tired eyes were full of tenderness.
Li Xiao also scooped up a spoonful of crab roe fried rice, and a full plate of crab roe fried rice cost 38 yuan.
A large bowl is required per person, but the crab roe fried rice here is not real crab roe, but a trick.
Add an egg yolk to the overnight cold rice.
Heat the pan with cold oil, put in the beaten eggs, scramble the eggs to get the aroma of the eggs, then pour in the overnight cold rice.
Chefs who have sharpened their cooking skills can choose to stir-fry over high heat.
Of course, if you don’t have lighting skills, ordinary readers can also use a pan, use medium heat to slowly fry the water in the cold rice, and fry the eggs until fragrant.
Take out the fried rice and set aside.
Heat oil in a cold pan, add crushed salted duck eggs, dried shrimps, egg whites and crab sticks.
When white bubbles appear from the chopped salted duck eggs, immediately pour the fried rice next to it into the pot, stir-fry all the ingredients evenly, and a crab roe fried rice with full color, flavor and flavor is completed.
Although there is no crab roe in the ingredients, it is not necessary at all. Fried rice with crab roe is worse.
Li Xiao carefully looked at the fried rice in the bowl and found that the heat was well controlled, although not every grain of rice was coated with egg liquid.
Cost control also failed to turn this fried rice into a golden color.
However, it doesn't have to be any worse than some legendary golden fried rice.
The crab sticks are also made from real fish meat mixed with a small amount of starch, instead of inferior crab sticks that only taste like crab meat but contain only starch.
The salted egg is very sandy, but under the skillful hands of the chef, it really looks like real crab roe.
After the shrimp skin is fried until fragrant, the freshness-enhancing effect is even far better than MSG and chicken essence.
The egg white is mixed with chopped salted egg yolk, dried shrimps, and chopped crab meat, and the fish eyes are mixed into fake crab meat with a good taste.
A spoonful of fried rice enters the mouth, and the rice grains are clearly defined. There is no fishy smell of eggs, only the aroma of eggs.
The mix of ingredients is very reasonable, and there is no reason to use inferior products because of low prices, or to put less expensive ingredients in the ingredients and more cheap eggs.
After one bite of rice, your mouth is filled with salted egg yolk and crab sticks, simulating the taste of crab meat and crab roe.
Although his brain clearly knew it was fake, the tens of thousands of taste buds distributed on his tongue tried to tell his brain that this was fried rice made from real crab roe and crab meat.
Xie Siyuan took two mouthfuls of crab roe fried rice, and he couldn't help but reveal a satisfied expression on his face, the kind of satisfied expression one feels after eating delicious food.
"Hey, you said the [Hangzhou Sanxian] just now was too sweet, so it would be really good if you took two more bites of this [Crab Roe Fried Rice]!! You must like it."
Liu hurriedly raised his eyebrows. He didn't know whether it was because of the expression on Xie Siyuan's face or what she said. He smiled happily and said
"Okay, let me try it."
As he said this, he finished eating the bamboo shoots in the bowl and scooped up a few spoonfuls of the golden "Crab Roe Fried Rice".
"kindness!?"
After one bite, Liu Mang's eyes lit up.
"tasty"
After he finished speaking, another three or two mouthfuls of fried rice went into his mouth.
Just listen to his vague words
"It's been a long time since I've had such delicious fried rice. Compared with his, the fried rice in other restaurants is just ridiculous."
Within two seconds, Liu hurriedly finished the bowl of fried rice, stood up, and filled another bowl.
Obviously, as Xie Siyuan said, this [Crab Roe Fried Rice] is very much to Liu Mang's liking.
While eating, the last two dishes were brought in.
But this time the person who served the food was not the old aunt, but the manager who took the orders for several people.
