Food starts with noodles

After the crab meat is put in, stir fry for a while, so that the crab meat and crab roe are perfectly blended together.

In addition, the aroma of lard will also penetrate deep into the crab meat, so that the crab meat will taste delicious while also having a mellow aroma.

When the crab meat was almost fried, Xu Zhuo took the prepared small half bowl of rice wine and poured it into the pot along the side of the pot.

This dish needs a little rice wine to enhance the taste.

Rice wine can not only effectively remove the fishy smell in crab meat and crab roe, but also make the crab meat taste more delicious.

In addition, the aroma of rice wine can also enrich the aroma of this dish.

After the rice wine was poured into the pot, Xu Zhuo put two teaspoons of salt into the pot, and then took the orange pulp that had been lightly whipped with a cooking machine before, and poured all the juice that came out into the pot.

After pouring it in, stir it gently with a spoon a few times to stir the crabmeat, oranges and salt in the pot evenly.

The oranges poured into the pot should neither be pureed nor lumpy. It is best to be like the crab meat picked out, all of which are finely divided into small pieces.

Only in this way can the fillings taste more delicious and taste better.

Not long after the oranges were poured into the pot, the soup in the pot was boiled.

Xu Zhuo used a spoon to stir a few more times to make the water in the pot evaporate quickly.

Orange juice contains a lot of water, so it needs to be boiled for a while so that it won't taste bland.

And after the water is boiled out, no matter the umami taste of crab meat, the sweet and sour taste of oranges, or the fragrance of lard, it will become much more intense.

Xu Zhuo turned off the fire when the water in the pot was reduced and the stuffing in the pot became completely viscous.

Then he took the pot and poured out the fried stuffing in the pot and set it aside to dry.

When the stuffing was dry until it was not hot to the touch, Xu Zhuo took the prepared orange cup and filled it with the stuffing with a small spoon.

Cover the lid when it is [-]% full, then put it vertically into a bowl and place it on a steaming tray.

After all the oranges were ready, Xu Zhuo put the steaming plate into the preheated steaming cabinet, then closed the cabinet door and turned on the maximum heat.

The steaming of crab-stuffed oranges does not take too long, usually 10 minutes is enough.

Steaming in this way is mainly to reheat the filling inside to make the taste more intense.

In addition, the flavor of the orange peel is also slightly infiltrated into the filling, so that it tastes richer and more delicious.

After 10 minutes, Xu Zhuo turned off the steamer, opened the door, and brought out the steamer.

After steaming, the outer skin of the orange looks brighter, and the patterns carved on the outer surface become more obvious and beautiful.

Xu Zhuo put these small cups on the tray one by one, and carried them to the restaurant.

In the restaurant, everyone was still eating crabs, and they were a little surprised to see Xu Zhuo come over.

Because they hadn't eaten a few crabs yet, they always felt that Xu Zhuo was going to be busy until everyone had finished their meal. The old lady just said that Xu Zhuo should come over and eat some crabs before making oranges stuffed with crabs.

As a result, it wasn't long before Xu Zhuo came in with a ready-made crab-stuffed orange.

Is this too fast?

"Crab Stuffed Oranges are ready, let's try it and see how it tastes."

As soon as Xu Zhuo entered the room, he warmly greeted everyone to taste it.

After distributing these to everyone, he picked up a crab in the water without hesitation, poured some balsamic vinegar for himself, and put some shredded ginger in it.

Began to eat!

I've been busy for a long time, and it's time to eat something.

Although these crabs are not very hungry, they taste good enough, so let's eat a few to enjoy ourselves first.

As for Yu Keke and the others, they were blunt, and put their share of crab-stuffed oranges in front of them, and then opened the lid with a sense of ritual.

Then he took out his phone and started taking pictures.

Well, it is so delicious and looks great, it must be posted in the circle of friends.

And not only drying, but also all-round drying, side shooting, downward shooting, covering the lid to shoot, opening the lid to shoot, putting a spoon in and scooping out a spoonful of shooting.

Anyway, it’s all kinds of pats and pats, photos and videos are all uploaded in slow motion.

After filming these movements, I took a spoon and carefully scooped up a little filling full of delicious flavor, and put it into my mouth to taste slowly.

Smack your lips after tasting to express your shock at the delicacy.

Even a few elderly people are not so hypocritical.

In fact, they have all eaten orange stuffed with crab. Although this dish is expensive, as a chef, it is no problem to make it.

The two old ladies praised Xu Zhuo's skills in various ways.

As for Yu Peiyong and the old man, they started with Xu Zhuo's cooking skills and seasoning, and commented on each of these delicious dishes one by one.

Well, this is not exaggeration, it's because it's really well done, it's really in place.

"Brother Xu Zhuo, when will this crab-stuffed orange be new in your store? It's so delicious, it's a shame if it's not new."

Ji Mingyu asked Xu Zhuo curiously, and then said: "If there is a new one, there will be a live broadcast to promote it, and a video must be made to show the recipe, so that fans can take a good look at the awesomeness of this dish .”

Li Hao on the side asked curiously: "So, what do you want to say?"

Ji Mingyu chuckled: "What I want to say is, how about taking me with you when shooting videos and doing live broadcasts?

The taste of this crab-stuffed orange is so good, the more I eat it, the more I crave it, and I can't get enough of it. "

He scooped up a small spoonful of the fresh-flavored stuffing and put it into his mouth, tasted it slowly, and swallowed it reluctantly after tasting it.

Then take another sip of rice wine.

He is still broadcasting live at the moment, but he doesn't interact much, because he really doesn't care.

Just now I was eating crabs, but now I am eating oranges stuffed with crabs, and I can't spare my mouth to say hello to fans.

But the more he is like this, the more people think that crab stuffed with oranges is delicious.

Otherwise, a strong talker like Ji Mingyu would never stop.

Li Hao at the side glanced at him, muttered something reckless, and got up to fill a small pot of rice.

Well, I have a big appetite, and ordinary bowls can no longer satisfy Li Hao.

Relatively speaking, a small pot is more suitable.

It can hold a lot at a time, so that you don't have to get up to fill up the rice all the time, and you can eat as much as you can.

After he brought the rice over, he took his share of stuffed oranges with crab, took off the lid, then squeezed the oranges, and poured the stuffing inside into the rice.

After pouring, he still took a small spoon, reached in and scraped it over and over again.

After all the fillings are out, he stirs the rice with a small spoon so that the fillings and rice are completely mixed together.

Orange version of bald butter bibimbap, just do it.

He put it into his mouth with a spoon, and said with a look of shock: "It still tastes delicious, it's great, it tastes better than bald butter."

When the bald butter is made without vinegar, it is all lard and crab meat, crab roe and crab paste. When it is eaten alone, it will be a little greasy.

But this crab-stuffed orange filling is different.

There are orange pulp and juice in it, which has a relatively sweet and sour taste, so it is not only not greasy to eat, but also the more appetizing it is, the more delicious it is.

"Crab Stuffed Orange Bibimbap? That's a good idea. Brother Hao, stop for a moment and let me take a close-up for the fans to see. Many of them are eating instant noodles. Let's take a close-up to match them with flavors. "

Ji Mingyu held up his phone and took pictures for a while.

After filming, he also filled a bowl of rice for himself, and then poured the remaining fillings into it, stirring for a while.

Immediately afterwards, Yu Keke and Sun Panpan followed suit and started bibimbap.

This way of eating can maximize the value of crab-stuffed oranges and make crab-stuffed oranges more delicious.

After Xu Zhuo ate a few crabs, he mixed his share of crab stuffed with oranges and rice.

While eating, he started discussing new things with the old man and Yu Peiyong again.

Discussing these during the live broadcast, Xu Zhuo is no one else.

But this is just a means of propaganda, because during the discussion, Xu Zhuo kept introducing the recipe and the composition of the stuffing.

For example, each crab stuffed orange has at least three crab meat, crab roe and crab paste, and there must be no starch in it to increase the viscosity.

The reason for saying this is because many restaurants that sell oranges stuffed with crabs like to do this.

This can not only save costs and improve efficiency, but also reduce the amount of crab meat to achieve the effect of reducing costs.

During the discussion, Xu Zhuo implicitly expressed his shamelessness towards these actions, and then continued to eat and drink.

As for the price, there are no cheap dishes in Sifang Restaurant, and the price must be very high, there is no doubt about it.

And the audience of Sifang Restaurant is like that, so when there are new dishes, the prices are basically not announced.

Anyway, people who go to eat don't care about the price.

On the contrary, those who don't eat like to pick and choose.

Especially for the price issue, if the price is slightly higher, it will mock Xu Zhuo for being a waste of money and collect IQ tax.

Later, the store changed its promotion method and did not announce the price. If you want to know what price to eat in the store, as long as the customers in the store don't think it is expensive, then there is no problem.

In the next few days, Xu Zhuo did a live broadcast and took a video of making oranges made from crabs.

In the past few days, the purchasing department of the store has found a stable supply of crabs and oranges with the help of Yu Changjiang.

Sifang Restaurant officially launched a new dish of crab stuffed orange.

Of course, if you are new in the store, you will definitely not use that kind of extra-large crab. The price of that kind of crab is too high. The store uses moderately priced crabs of average size.

Anyway, it is to remove the crab meat, but not the whole one, even if it is small, it is nothing.

The removed crab shells were all used by the chef in the back kitchen to cook crab oil.

These crab oils can be used to make crab roe tofu, and can also be poured into some specific dishes. Anyway, there are many uses.

After arranging the launch of crab-stuffed oranges, the Mid-Autumn Festival and National Day are also approaching.

Xu Zhuo originally planned to make crab stuffed oranges during the Mid-Autumn Festival, but because of Yu Keke's idea, he made this dish ahead of time.

Then the Mid-Autumn Festival will have to change another dish.

Replace what?

Xu Zhuo thought about it and decided to make boiled cabbage.

Chapter 1599 Boiled Cabbage

To say that one of the most famous dishes of Sichuan cuisine should be boiled cabbage.

Boiled cabbage is famous not only domestically, but also abroad.

The reason why this dish is famous is not because of its good taste, but mainly because among the Sichuan cuisine system with many spicy and spicy dishes, this kind of non-spicy dishes is really an outlier.

In the past, Sichuan cuisine was no different from other cuisines. There were very few spicy dishes, and the mainstream dishes were Shanghebang dishes in Rongcheng.

This kind of dishes is somewhat similar to the traditional Shandong cuisine. They are all dishes that test the skills of knife and fire, and they are official dishes in Sichuan cuisine.

With the rise of spicy flavors in Sichuan and Chongqing, there are fewer and fewer non-spicy dishes.

These dishes have various shortcomings.

This makes the dish of boiled cabbage stand out even more.

Coupled with the blessings of several selected state banquet dishes, as well as a series of related celebrity anecdotes, they all add a lot to this dish.

In fact, Sichuan cuisine’s “Three Colors of Soup and Vegetables” have been selected into the state banquet menu many times, and chickpeas are even selected more times than boiled cabbage.

But there is a clear difference in the reputation of these two dishes.

The reputation of boiled cabbage is much greater than that of chickpeas.

Many people don't know what chickpeas are, but when it comes to boiled cabbage, they basically know what it is.

The reason is that the name of this dish is good.

Especially the word boiled water, which shows the essence of clear soup to the fullest.