Qin Wuyong felt that he was drooling a little too much and his mind was wandering.
"So, these are all butter crabs?"
"How can it be!"
Lin Chou looked through it and found that it was indeed what Qin Wuyong said. These butter crabs were clustered together because they were too fat and too lazy to move. Top 23S.
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Among these dozen crabs, there were actually five butter crabs, and the others were ordinary blue crabs.
However, due to Qin Wuyong's extravagance, one of the butter crab's legs was broken and was no longer edible. It was a pity.
Lin Chou said,
"You're lucky, you'll have a good time today."
Other types of crab can be adapted to almost any cooking method, but only the precious butter crab cannot.
Before the catastrophe, butter crabs could be sold for a high price of two to three thousand each, and they were not even weighed. You could fry them or stew them. Would you really be willing to give them up?
Not to mention cutting the butter crab open, even if the crab body is partially damaged, all the butter will drain out in an instant. Can a butter crab without butter still be considered a butter crab?
The butter crab must be served completely without any defects, that would be perfect.
The butter crab must be immersed in zero-degree ice water and frozen. Only in this way will it not move around and lose its arms and legs during steaming.
Bring the steamer to a boil, place a few slices of scallions on the bottom, stuff the navel of the butter crab with a piece of ginger, and steam quickly over high heat. It only takes fifteen minutes.
"Hey, hey, hey!" Qin Wuyong finally reacted, "Boss Lin, why do you have to waste so much time cooking a dish? There are obviously five crabs. Even if you steam three crabs, I won't say anything. Just steam two.
There is only one that is broken, and it has passed!"
The barrage also started the bombardment righteously,
"That's it, there are so many pairs of eyes staring at it. You just said that the butter crab is so precious, and in the blink of an eye, three of them are gone?"
"I like this little boss, well, that's probably why."
"What do you know? This is called a handling fee."
Lin Chou was concentrating on busying in the kitchen and had no intention of responding.
For the remaining three butter crabs, pour ten-year-old rice wine into a basin of ice cubes, mix them, and then chill them with ice wine.
The old hen soup taken out from the thermostatic cabinet is clear and tender and slightly yellow in color. Place it in the casserole and turn on low heat.
The cooked pig skin is soaked in ice water, scraped off the stubble, and then smoked thoroughly over charcoal fire to ensure that there is no residue at all, and even the fat under the skin must be completely removed.
The processed pig skin is then cut into very fine velvet shapes so that no graininess is felt.
Put it into the chicken soup pot, add onion and ginger water, a little rice wine and salt to taste. The chicken soup itself is fresh and sweet enough, and there is no need to add additional sugar for seasoning.
After simmering over low heat for fifty minutes, only 70% of the water remained.
Use five layers of gauze to filter out all impurities, pour it into a basin and stir repeatedly with chopsticks to skim off the foam.
Set the thermostatic cabinet to freeze the soup at minus one degree. After the soup has solidified and become frozen, take it out and crush it into pieces.
Chop the lean pork meat into a puree, beat well, add chicken broth and shredded jelly to make filling, steam the butter crab and remove the crab meat paste, two parts of pork and one part of crab meat, with the pork on the bottom and the crab meat on top, add the dough and pinch out ten pieces.
Eight folds turn it into a crab soup dumpling the size of a baby's fist.
The crabmeat paste taken out of the two butter crabs could only be used to wrap forty-two buns before they were all used up. They were steamed in small green tear bamboo steamers with six buns per basket.
At the same time, turn on the other steamer and cook the drunk butter crab.
Butter crab actually goes best with aged Huadiao. Lin Chou only used ordinary ten-year-old rice wine, which really let them down.
When Lin Chou entered the dining room with several steamers, he looked up and saw that Shan Ye, Wu Ke, and Sikong were already sitting at the table, staring at each other.
Damn it, how do these guys show up at the right time whenever something delicious comes up?
"Snapped!"
Mr. Sikong has always been a showman. His habit of eating is not to use chopsticks first but to wash his hands first. Instead, he takes a picture and puts it on the table.
Well, what a good customer.
"Butter crab roe soup dumplings, aged yellow wine drunken crab, give it a try."
Lin Chou now only regrets that what he said was not "Old Huadiao Drunken Crab". This is an extraordinary regret.
Sikong took a steamer, and the hot steam spread out into a perfect mushroom cloud. Five plump and round soup dumplings were neatly placed on the green bamboo branches, with eighteen folds like blooming flowers.
The skin of the soup dumpling is as thin as a cicada's wing and is translucent. A pool of golden juice is clearly visible inside, and the faint scent of crab roe quietly lingers through the flexible dough.
Sikong praised,
"pretty!"
When the chopsticks are lifted, the Xiao Long Tang Dumplings part with the bamboo branches, and a curving bottom falls out of the pocket. The dough seems to be as thin as paper, but it is full of texture and tightly attached to the tip of the chopsticks.
Such a luxurious butter crab roe soup dumpling does not need to be filled with balsamic vinegar, nor does it need any scallions, ginger and garlic.
Moreover, Lin Chou did not leave any gaps in the soup dumplings. Each soup dumpling was filled with its own soup.
Sikong held the edge of the plate and looked around in circles, unable to decide what to say.
The soup dumpling is so full of juice that it feels like a bloated balloon. When placed on a flat white plate, it not only does not collapse at all, but instead trembles like jelly.
No matter which angle you open the mouth from, the soup will definitely flow out in an instant, which is not beautiful.
Master Shan pinched a bun in his hand and laughed,
"Look at your Grandpa Dashan!"
Shan Ye opened his mouth wide and the soup dumpling instantly fell into his mouth, his teeth squeezing together.
"woo woo woo woo...."
Mr. Shan opened his eyes wide and danced up and down, but he was still reluctant to let out a drop of soup.
Well, it's really, really hot.
Xiao Wu and Qin Wuyong were obviously much smarter. They laughed at Mr. Shan, and both chose to bite open the top of the soup dumpling and then slurp it in their mouths, so that the soup would not be lost and they would not be as dumbfounded as Mr. Shan.
Master Shan hissed and said in a muffled voice,
"What's wrong with eating so hard? What's wrong! This soup dumpling is worthy of this embarrassment!"
Of course, the audience and friends in the barrage were even less happy with Qin Wuyong's behavior than Huang Dashan.
"Damn it, do you have any quality as an anchor? You're damn good at talking!"
"Hot chicken anchor, unsubscribe, mmp, I will never tolerate this kind of thing."
"But...it looks really delicious..."
"Teacher Dunru: Qin Wuyong! You are dead! You are dead! You are dead! Did you hear that?"
Obviously, Qin Wuyong forgot some important instructions from his parents about food and clothing.
As the only Mr. Sikong who spent money, Lin Chou had to step forward and provide a certain degree of care at this time.
"Ahem, use a spoon and watch."
Lin Chou took the slender porcelain spoon placed next to the plate. This porcelain spoon had a different shape from the normal spoon.
Its handle is slender and deeply grooved, in the shape of a semi-circular tube, but the spoon is flat and large.
Lin Chou held the porcelain spoon and used its long pointed handle to pierce the middle of the soup bag. He tilted the porcelain spoon slightly, and the orange-yellow soup immediately flowed into the spoon along the groove of the handle.
The heat surges and the room is filled with fragrance!