Dare to cook

Chapter 125

The snowflake crab bucket is the most complicated one among the ten dishes.

Even, it is more complicated than the Soviet-style crab meat lion head.

Because crab noodles and lion head crab noodles can be fried in advance, June yellow and crab noodles spring rolls, crab noodles and tofu crab noodles can also be prepared in advance.

The only exception is the crab powder of the snowflake crab bucket, which must be peeled and fried immediately.

Once the crab powder is out of the crab shell for more than 10 minutes, and then use this crab powder to fry the snowflake crab bucket, the taste will be more than 01:30.

Regarding this point, Yuan Mei, a big foodie in the Qing Dynasty, also clearly pointed out in the Suiyuan food list: when frying crab noodles, not only must be peeled and fried, but also a proper amount of soaked fat should be added when frying.

The so-called fat is the layer of foamy fat putty under the pig's skin.

To make snowflake crab bucket, there is also a lot of emphasis on how much fat should be added to one or two crab meal.

If you put too little fat, the crab powder will be dry, and if you put too much fat, it will be too greasy.

In addition, there are also requirements for the action of frying crab powder. It must be stir-fried quickly, but it must be light and fast, and the crab powder cannot be smashed.

The fried crab powder must be able to be kneaded into a ball.

It is precisely because there are so many requirements that this dish is very difficult to cook.

When Yao Yu was practicing cooking snowflake crab buckets, he overturned several times on this step.

However, Yao Yu played very well today.

Whether it is frying crab powder, seasoning, or whipping egg whites into frothy snowflakes, Yao Yu has done it very well.

The finished crab powder is fried with eggs, and then seasoned with fine salt, sugar, light soy sauce, pepper, a little broth and hot rice wine.

After seasoning, stir-fried diced fish meat, diced shiitake mushrooms, and salted egg yolk are added, and finally thickened with raw starch to make crab powder filling.

After the filling is ready, it can be put into the cleaned crab shells, covered with a layer of snowflakes foamed with egg white, and then steamed in a steamer.

Finally, mix some dipping sauce with rice vinegar and minced ginger, and then serve the snowflake crab bucket on the table for people to enjoy.

When Chen Li returned to the kitchen for the second time, Yao Yu had just finished making the Snowflake Crab Fight.

At the same time, the June Yellow has also been steamed, and the crab meat and lion head have just been stewed.

After Chen Li came back, he said to Yao Yu:
"Brother Yu, the dishes you served just now were well received. Both Mr. Lu and Mr. Liu have said that your noodle crab is very good because of the particular ingredients."

When Yao Yu heard this, he smiled slightly and said in his heart:

Can you not pay attention?
The crabs he uses to make noodles are all June yellow hairy crabs.

June Yellow is an underage hairy crab.

It is not an easy task to eat June Yellow in the season of April.

Yao Yu spent tens of thousands of dollars to get these dozen authentic Yangcheng Lake June yellows.

Otherwise, those professional crab farmers would not go deep into the breeding waters and carefully select one by one.

But since everyone likes to eat it, that’s fine.

Yao Yu's main reason for inviting guests is to complete the task.

Not to mention how many secret recipes Liu Zicheng is willing to teach him once he wins the A-level task, but Yao Yu at least has the opportunity to unlock a new skill-eating all over the world.

[Eating all over the world, the skill effect can make people cook seafood soaring by 30%]

In other words, once he acquires this skill, Yao Yu's original ability to cook dishes with a 130-point level will skyrocket to [-]-point level.

If Yao Yu can really get that skill, as long as Yao Yu doesn't meet a famous chef who specializes in seafood like Liu Zicheng, then he will not lose to others in the PK of seafood dishes.

Thinking of this, Yao Yu felt a little hot in his heart.

I hope that I won't be black-faced and can draw that skill.

"Brother Yu, the crab meat and lion's head are also stewed. Can you serve it now?" Yang Rui looked at the heat of the lion's head and said to Yao Yu.

Yao Yu woke up from a dream and said:

"Bring them out. Serve these three dishes together."

After three dishes were cooked, Yao Yu walked to the private room with two passers-by.

This time, Chen Li and Yang Rui did not follow.

Because the back kitchen was also busy, the two of them served the dishes in person, but they were actually just sternly greeting the guests with Yao Yu.

Now that Yao Yu, who was treating guests, was free, there was no need for them to run upstairs to join in the fun.

The second floor.

Inside Box [-].

Several chefs were enjoying the whole crab feast while chatting about interesting things in the culinary world.

In the corner of the box.

Qin Xianxian didn't dare to speak casually other than burying her head in the binge.

The trembling Qin Luoli really didn't expect that Yao Yu's face was so great that he could invite so many chefs to eat with him.

The three generations of the Lu family's grandparents, old, middle-aged and young, one is the master of the Hongmeng list, the other is the seventh in the Qilin list, and the other is the first in the jade food list. It goes without saying that they are famous for their culinary skills.

Liu Zicheng, before retiring, was the 29th seafood chef on the Kirin list.

Gu Shangyin, who is known as King Zhou, is not to mention the best in porridge cooking in China.This person is the youngest chef on the Qilin list. If it wasn't for his too salty personality, his ranking would jump up dozens of places.

Wang Yuanbo, the president of the Shencheng Kitchen Association, is also a chef. He was also on the Qilin list before, but he retired after switching to administrative work.

With such a table of fierce people, even if her father Qin Wumi came forward, he would not be able to invite them all.

Yao Yu, how did he do it?
Qin Xianxian was bewildered and puzzled.

At this moment, the door of the private room opened, and Yao Yu led two food passers in. "The seniors have eaten well. I have three more dishes. Please give me some advice."

Lu Tao glanced at the lion's head with crab powder and said with a smile:
"The last time you went to Luyuan to ask me to learn the lion's head, maybe it was just to use it in today's banquet?"

Yao Yu chuckled and said, "Uncle Lu Mingjian, that's exactly the case."

As he said that, he also eagerly brought a cup to Lu Chenyu: "Chen Yu, you should try it too, and see the difference between the crabmeat lion head I made and yours."

Seeing Yao Yu's intimate attitude towards Lu Chenyu, Gu Qingzhou and Wang Yuanbo couldn't help smiling slightly.

Liu Zicheng joked with a beard:
"One of you is the former number one, and the other is the current number one. You are both talented and beautiful, so you are a good match."

Lu Chenyu's face was reddish, and she said coquettishly, "Grandpa Liu, it's a little disrespectful for you to say that."

"Chen Yu, why are you talking to Mr. Liu?" Lu Tao scolded, but he glared at a thick-skinned guy who was secretly having fun.

Liu Zicheng chuckled:
"It's okay, it's good for young people to be lively."

"Yao Yu, you have been busy for so long. Let's sit down and eat together."

"Okay." Yao Yu agreed with a smile.

He didn't sit in the seat left for him by the crowd, but deliberately moved a chair and insisted on sitting next to Lu Chenyu.

Lu Chenyu had nothing to do with this smug bastard, so he could only stare at him, leaving some space to the side.

Lu Tao looked emotionless and felt that Yao Yu was a bit in need.

Lu Huaiwei looked at Yao Yu's actions and just drank the warm rice wine with a smile.

In his opinion, Yao Yu's ability and character are excellent, and he is worthy of being the apple of his eye.

Besides, children and grandchildren will have their own blessings.Lu Huaiwei, who has seen the changes in the world for most of his life, will not easily interfere in the social interactions of young people.

(End of this chapter)