Chapter 199 Crab Pot (3)
Whether Miss Yuan San did it intentionally has nothing to do with Wen Mingtang. Lin Fei, Liu Yuan and others came to negotiate with the Yuan brothers and sisters.
Wen Mingtang looked down at the slightly bubbled hot oil in the pot, pinched the crab legs, put half of the crab body coated in starch into the pot and fried it.
The scent of crab was instantly aroused with the hot oil, and the permeating umami was so rich that the hooker couldn't help but swallow.
Next to them were A Bing, Tang Yuan and the others who were preparing the dishes with quick hands and feet: A Bing cut the cleaned crab into two parts with a knife in his hand; Tang Yuan and several handymen were busy preparing other dishes.
Trim the nails of the chicken feet, open the backs of the shrimps and remove the shrimp lines, cut the potatoes into strips, slice the lotus roots, and prepare the remaining green onions, ginger, onions and other accessories.
When the side dishes are almost ready, Wen Mingtang's crabs are also fried.
After everything was ready, Wen Mingtang poured oil into the pot, poured the shrimp in, fried it briefly, and took it out.
Then, with the fried shrimps in shrimp oil, pour in various auxiliary ingredients such as green onions, ginger, onions and special bean paste, pour in the crabs and blanched chicken feet, and then pour in the soup for blanching the chicken feet to simmer. Cook it up.
While making meat crab stew, Wen Mingtang explained the purpose of each step with Ah Bing and glutinous rice balls beside him: "The shrimp oil that has been fried is especially fresh, and it has its own umami flavor when cooking... The water used to blanch the chicken feet is made of bamboo. Strain through a sieve to remove the floating residue. Compared with ordinary plain water, it has more flavor of chicken soup..."
Pay attention to every step, and the cooked crab pot will naturally be fresh and delicious.
After simmering for about a cup of tea, Wen Mingtang opened the lid, poured in the potatoes and lotus roots, and started simmering again.
The taste of each side dish is different from the cooking time, so naturally they are not poured at the same time. After half a cup of tea, Wen Mingtang finally poured in the most important "soul" of the meat crab pot - rice cakes cut into strips. strip.
It's another half cup of tea simmering time, and the meat crab stew is almost complete.
The salty aroma and fresh crab smell slowly spread into the air during the cooking process, and even overflowed into the courtyard of the public kitchen.
Yu Jijiu and his party, who had come early, had not yet reached the public kitchen, and they smelled the rich and alluring fragrance when they reached the square in the middle of Dali Temple.
"Wonderful!" One of the celebrities couldn't help but take a deep breath and sighed after smelling the rich fresh fragrance, "Why does it smell so good?"
Yu Jijiu, a long-time customer of the public chef, disagreed: "The public chef of Dali Temple always makes the food so fragrant every three meals!"
After a Lishan banquet and a box of moon cakes for the Mid-Autumn Festival, Yu Jijiu successfully "brought" several picky old friends to Dali Temple's public kitchen for three meals a day.
"I heard that what we are cooking today is crab. Although the chef's accountant is very good at planning, he also has a good eye for purchasing ingredients. The crab selection is not bad at all!" Yu Jijiu said here, After sniffing the delicious smell of crab in the air, he added, "The kid next to me just came over to ask. I heard that the lunch dish is called meat crab stew."
While they were talking, they had already stepped into the courtyard of the public kitchen. The closer they got, the more tantalizing and delicious the flavor became. When they arrived at the public kitchen, it was as if the crabs were crawling under their noses.
Several people couldn't help but speed up their steps. When they entered the public kitchen, they saw Wen Mingtang and others loading the crabs from the large pot into clay pots.
Shrimps, crabs, chicken feet split in half, potatoes, lotus roots, rice cakes and other items covered in yellow sauce were scooped in with a spoon, and then poured with a spoonful of rich and sticky sauce, and placed on two identical dishes. Dip the crab shells dipped in sauce on top, and finally sprinkle with a pinch of fresh green scallions.
Looking at the casserole covered with sauce and glowing with sauce, everyone felt the fluids in their mouths and tongues overflowing as if uncontrollably.
The fresh fishy smell is even more subtle and goes straight into your mouth.
Ji Caimai, who had just sat down at the takeout stall, made a clicking sound with the abacus beads in his hand, finally attracting the attention of several people.
"It's almost noon, and the chef is about to start dinner. Are you here to eat meat and crab stew?" Ji Caimai said with a smile.
"Nonsense!" Yu Jijiu said with a straight face, coughed lightly, and looked serious, "Why else would I come here to see you with such an old face?"
They came to see the crab's "red face".
While we were chatting, the noon bell rang, and Yu Jijiu and others naturally became the first batch of diners for lunch in the public kitchen today.
When everyone in Dali Temple hurried to the public kitchen after smelling the smell, Yu Jijiu and others had already found a seat and sat down, and the person with a casserole in front of them began to use chopsticks.
Looking at the long queue and the glances that people in the queue looked at them from time to time, I wonder if it was Master Wen’s craftsmanship that was inherently good or just human nature. Bathed in the envious gazes of everyone, I always felt that the casserole was The meat crab pot seems to be more fragrant.
Xunzhou, who was sitting opposite Wang He and received a portion of meat crab stew, picked up the crab legs with chopsticks and lifted half of the batter-wrapped crab.
The batter is not thick. Although the thin layer is used to coat the crab meat, it can be fried. The taste of the batter is mixed with the deliciousness of the crab meat, and the taste is actually very unique.
The sauce with a very wonderful taste is salty and slightly spicy, and the fresh crabs are mixed with a special batter aroma, mixed with the fresh crab meat, and it is so delicious when you suck it gently. Can't stop.
After eating the meat on the crab, it's the crab legs' turn, and now it's time to get started.
"Crabs are wonderful, but eating them is a little troublesome!" Although Wang He said "troublesome" in his mouth, his body movements were extremely honest. He usually used the hands of "Yuan Chef" and "Xijie" without hesitation. He grabbed the crab legs covered with soy sauce, then opened his mouth and bit off the head and tail, using his mouth to chew out the crab meat in the crab legs inch by inch.
The crab leg meat is tender and delicious, but it is troublesome to eat, but there is a little fun in the trouble, which is really not something to let go of, nor to take away.
Lao Taoyu Jijiu was the best at eating crabs. Even though we sat down to eat crab stew together, he finished half of the crab before everyone else, and then he hurriedly picked up the side dishes with his chopsticks.
The first thing I encountered was a shrimp. The back was opened and the shrimp lines were removed. The meat of the shrimp was firm and tender when dipped in the sauce. The chicken feet with manicured nails and cut open were even softer and tasty. The meat and bones can be separated with just one sip; 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 strips that usually looked inconspicuous!
The finger-thick rice cake strips covered in rich sauce are stewed at just the right temperature, making them soft but not rotten. They are cooked just enough to be picked up whole. When you take a bite, the softness is mixed with the seemingly non-existent tenacity. Every time you bite, you can pull out a long "silk".
Yu Jijiu really loved the wonderful taste of the rice cake sticks. After eating several sticks in a row, and when he was about to ask everyone to stop just nibbling crabs and try the rice cakes, Lin Fei walked in with Liu Yuan and others. Got the public chef.