Although Mingguang is surrounded by mountains and seas, most people in Mingguang are obviously not as enthusiastic about seafood as they are about land creatures, even exotic animals.
Especially in the alleys, in the earlier and more difficult times, people generally regarded walking dozens or hundreds of miles to the beach to bring back a bunch of dried fish and shrimps as the only way to survive the days of lack of food and clothing - in short,
In most cases, seafood has somehow become a rather low-end ingredient.
Lin Chou had heard more than once that the people of Mordu before the Cataclysm treated hairy crabs as dried fruits during the hungry years. Well, it was very similar to Mingguang's operation.
Then, a considerable number of evolvers will not use marine beasts as their main strategy to enhance their abilities. Relatively speaking, the skills or status attached to terrestrial creatures (with a certain probability) are more suitable for them.
Most of the ocean beasts are so large that ordinary evolvers have difficulty handling them, and they live in the depths of the ocean. They are naturally in the "non-comfort zone" of humans and evolvers. Their rarity and relatively high price have become synonymous with them.
But the market for this thing has never been low. Many high-level evolvers, bad gamblers who hope to get some rare ability to get ahead, and rich people who simply think that seafood is more delicious and rich in "origin" than rare animals on land, flock to them.
Places that are quite famous in Mingguang, such as Yishanfang and Bafanglou, can always make some marine beasts of low grade and ordinary origin fetch inexplicably high prices at No. 1, and there are at least 2~
3 special dishes that are at the bottom of the box.
Making money is not shabby. To a certain extent, speculation is also a necessity.
But when it comes to Lin Chou, he actually doesn't like this method, so he has extremely strict requirements for every seafood dish.
Dishes from land sources can be very delicious, but seafood is completely different. At least except for close friends and the like, all seafood provided and sold to Puchou evolvers must have skills.
——It can be called the conscience black shop in the industry.
Probably because of this, the evolutionists particularly favored this small restaurant, which is more than 200 kilometers away from Mingguang.
Moreover, evolved people admire physics masters more than ordinary people, and Lin Chou happened to have very abundant knowledge of physics.
Nowadays, that little-known restaurant has become a relatively alternative "holy place" in the hearts of a large number of evolutionists and the brightest zoo worth paying a ticket to visit.
Lin Chou felt that it was necessary for him to let these guys know that your boss Lin would never skip classes and run away from home for no reason. Every time he skipped work and ran away, there was a reason and it was worth every penny!
One-size-fits-all meals, the general definition of value for money in the service industry is only one - set meal.
Package = bundled sale. As for whether this thing is worth it, duck doesn’t have to put it on the table.
When it comes to seafood like king crab, Lin Chou can take it for granted that simplicity is complexity and less is more.
A simple three-piece set for a crab and a meal is very ideal, and you can dig deep into the details.
Generally speaking, it is generally believed that the best part of king crab is the legs, which are delicious, thick, plump and juicy.
Next is the creamy yellow. In fact, the king crab's creamy yellow is not that outstanding. It is a mediocre seafood. In terms of creamy yellow alone, Lin Chou would rather choose a few hairy crabs that are full of yellow fat.
Or the blue crab and red crab, which are economical, delicious and inexpensive. One bite is delicious and full to the core.
After thinking about it this way, Lin Chou felt confident.
Split the legs, take apart the flesh.
The upper quarter of the crab legs are cut with a straight knife along the leg line, revealing the crab leg meat coated with a bright orange-red film.
To say that the legs of king crab are also true is the beauty of the party. Whether it is sashimi or cooked, it is the best choice. The translucent amber-like meat is not obvious when it is raw, but it will become a trace after it is cooked.
The silky tender white meat, if the leg bones can be completely extracted, the firm and tender white meat can be hung like wheat ears on the almost transparent membranous bone fragments. It is very beautiful. If you take a big bite, you are guaranteed to have three.
One hundred and sixty degrees of satisfaction with no blind spots.
Arrange the crab legs neatly. It is a luxury to only take the two thickest sections, cut off the joint joints and the tips of the legs for other uses.
Half a bucket of beautiful fine green salt is placed in a pot and stir-fried to create the aroma of the salt. After taking it off the fire, add a large handful of fresh stemmed and flowered thyme. The thyme is buried in the salt and slowly baked to dry, still retaining some of the "life" flavor.
It is green in color, but the green salt has the unique fragrance of thyme.
After cooling completely, beat a few eggs, remove the egg yolks, mix the salt with the egg whites into a paste, and coat the crab legs with a thin layer of salt paste until the color of the crab legs is no longer visible on the surface.
Using egg white and salt paste is actually a very good way. Egg white is very sticky. If the cook is careful enough, it will not be easily damaged whether it is deep-fried or baked, and it can form a layer on the surface.
A thin layer of salt crust keeps the food warm, fresh and hydrated.
Put the salted crab legs aside. Depending on the cooking temperature, it only takes a dozen seconds to a few minutes to be ready and needs to be cooked at the end.
Lin Chou next had to deal with the crab body. The plump king crab body was as big as a basin. Lin Chou had already taken out the egg-shaped paste. It was very plump, almost filling one-third of the top.
The crab body was very big, and the tender meat was taken out by Lin Chou in three strokes. Even after the meat was taken out, the crab body was almost complete. The taken out meat was also placed in the top cover, which was just the same as the top cover.
Make the edge of the lid flush, snap back the lower half of the crab body, and steam it directly.
"So beautiful..." Wu Ke licked his lips.
Stir-fry the yolks of three salty duck eggs until they become foamy. Add a bowl of overnight green rice and stir-fry briefly until golden brown. Add half of the steamed crab meat and crab paste into the pot and sauté over high heat until fragrant.
, rice wine is cooked on the side of the pot.
After taking it out of the pot, press the remaining crab paste and crab roe in the shell to fill the entire crab shell, like a small mountain bun, garnished with a little green onion.
The remaining crab shells and leg tips were not wasted. They were coated in flour, stewed with parsley, carrots and onions in a pot of soup, and finally the salt-baked crab legs were baked.
The three major items of salt-baked crab legs, crab roe fried rice, and king crab bisque are placed on a wooden tray.
"Cow!" Wu Ke raised his thumb, "But Brother Chou, that's not how business is done. Look, people put crab meat and crab paste on top as a cover, and you can't even see the fried rice. You have to
Improve it."
Lin Chou chuckled,
"The picture on top is not consistent with the actual thing. There is only rice on the bottom. This is deceiving consumers in a sense. I put it this way and it is different. When I flipped the chopsticks, I thought it was fried rice, but it turned out to be all king crab.
The meat and cream are yellow, are you surprised or not, are you happy or not?"