Punch: From third-rate anchor to top chef

Chapter 192 192. Cherry Blossom Long-legged Crab 【Six Eats】

SF Express is indeed the leader in the industry. Before Sanjiu's ship arrived, their black and white express ship had already docked at the pier.

A courier boy in uniform was already waiting there with a smile on his face. After all, the price of cold chain express delivery is far higher than that of normal express delivery, and the number of customers' mouths is quite considerable, and there are quite a few of them For seafood that needs to be shipped by air, the charge will be even higher.

The customer is God. Of course, it is usually said that the customer who is willing to pay is God.

Because Li Xiao had already greeted him, the courier brother had already prepared packing tools and ice packs.

With the busyness of several people, it took about an hour to complete the packing of all the long-legged crabs.

After counting some unsold long-legged crabs, there are only 32 left.

This amount can be completely digested by the local seafood market, and the price will definitely be high.

After all, even on islands where the fishing industry is extremely developed, such fresh cherry blossom long-legged crabs are extremely rare.

The third aunt was also waiting at the pier early, and she also knew about the decision of the third uncle through the radio, so the moment the third uncle appeared, the third aunt didn't take into account that there were other people beside her, and just flew into the third uncle's arms inside.

Before he could speak, he was already crying. The third uncle hugged this woman who had been with him for 20 years in embarrassment, and said with some shame
"Okay, okay, don't cry, the children are here, I won't go crabbing anymore, don't worry."

Hearing the words of the third uncle, the third aunt who had stopped crying started to howl again.

Knowing that the third uncle no longer catches crabs, the third aunt was so excited that she never recovered. Of course, no one made dinner.

In order to celebrate today's harvest, Sanjiu waved his hand and made a cherry blossom long-legged crab worth 4500 yuan as the main course tonight.

Of course, Li Xiao volunteered to make the meal. Originally, the third uncle was a little worried that his long-legged crab would be ruined by Li Xiao.

But Li Xiao directly showed the replay of the previous match with Xie Guoyong to the third uncle, and when the third uncle saw half of it, the third uncle dispelled the doubts in his heart.

After all, the knife skills, the handling and cooking of the ingredients are not at the level that ordinary people can reach, although he has some doubts about how his nephew suddenly became so good.

But in his mind, it should only be Li Xiao's success in studying abroad in the past few years.

After all, my nephew is a big anchor with hundreds of thousands of fans, how could it be possible that he doesn't have a lot of housekeeping skills?

And compared to the superb cooking skills, Li Xiao's human-shark battle today is far more shocking than ordinary people can accept. That little bit of cooking skills seems to be no big deal in the eyes of the third uncle.

Li Xiao is in charge of the production of cherry blossom long-leg crab, while Auntie is in charge of other dishes.

After all, one long-legged crab is not enough to eat, and there are 5 people here.

The cousin who had nothing to do was sent out to buy some ingredients that Li Xiao needed. After all, Li Xiao didn't want to spoil this hard-won cherry blossom long-legged crab.

The store is not far from here. Since the things to buy are very simple, there is no need to go to the central market to buy them, so Li Xiao didn't plan to wait for his cousin, but went straight to work.

Li Xiao turned on the live broadcast again. After all, it is not common to cook cherry blossom long-legged crabs.

Besides, many rich viewers ordered cherry blossom long-legged crabs from my side. It would be better if I showed how to make them now.

After all, such a good ingredient, steamed or boiled directly is sweet and delicious, but it lacks a bit of flavor. After all, such a big crab, it is best to cook it in several ways to be perfect.

Now Li Xiao is actually quite handy in cooking all kinds of food, because he already has a lot of abilities related to far away obtained from the system.

The message Li Xiao broadcasted was immediately sent out in the background, and the number of people grew rapidly.

8.
10.
12.
13.
16.
In the end, the number of people stabilized at 19. Although it was no longer the grand occasion of 60 to 19, [-] was an astronomical figure for Li Xiao. After all, many viewers might still be eating.

Li Xiao hastily opened the daily routine to the camera

"Long time no see, nice to see you all again"

Studio

"It's really been a long time. It's been more than an hour since you downloaded it. It's too long!!! If we don't see each other every day, we haven't seen each other for 45 days. We met."

"The fucking upstairs is really a logic genius, 45 days to hell."

"The anchor is too dedicated, is there another place to eat good food?"

"I have seen the message sent by SF Express, thank you to the anchor."

"Tomorrow, I can eat the legendary cherry blossom long-legged crab. It's really fried chicken and jelly."

"Anchor, you are so hardworking, doesn't Kitten Live have to award you the Best Model Worker Award?"

"Wait, didn't you notice? The host is dressed like this now"

"Is the anchor going to make something delicious for us?"

Li Xiao nodded and said

"Yes, many bosses bought cherry blossom long-legged crabs from us today, but if the long-legged crabs are purely boiled or steamed, they may be too bland."

"So I specially opened a live broadcast to teach everyone how to cook this cherry blossom long-legged crab. Of course, I will make the process as simple as possible."

While talking about Li Xiao, he carefully polished the willow knife in his hand,
"If a craftsman wants to be good at his work, he must first sharpen his tools. Without a sharp and smooth knife, no matter how good the cooking skills are, it will be greatly reduced."

"Every time you use a knife, you should check that the knife is sharp and that the handle of the knife is firm, otherwise you may injure yourself while making it."

Because of the skill of [Paoding Jieniu], Li Xiao only needs to glance at the cherry blossom long-legged crab in front of him, and he knows how to decompose it is the most reasonable.

It is clear in my mind which parts are suitable for making with which techniques.

Li Xiao stabbed in through the tail of the crab shell cruelly. The cherry blossom long-legged crab, which was still alive and kicking, lost its vitality in an instant, and the 8 long legs that were still dancing immediately drooped down.

It's not that Li Xiao is too cruel, on the contrary, Li Xiao is trying to reduce his pain.

Are you going to turn the long-legged crab over again and say to the audience in the live broadcast room
"The crab's nerve structure is rather strange. Even if its limbs are cut off, he can still clearly feel the pain from the neurons in the legs, because when he sheds his shell next time, his neurons will regenerate. Splitting, the broken limbs can also grow back through shelling, it is quite a wonderful species, so when we dissect them, it is best to give them a good knife, so as to avoid being scratched by his limbs. "

Originally, when the cherry blossom long-legged crab was moving and curled up, it didn't look very big, but when he lost his mobility and his 8 legs stretched out naturally, he found a larger cherry blossom long-legged crab. The leg crab is actually more than one meter long.

To cook sakura long-legged crab, first of all, we need to dissect the sakura long-legged crab in front of us.

Long-legged crab, as the name suggests, has very long legs. Of course, the person who named it may also be because the legs of long-legged crabs are particularly delicious, so they named this crab with long legs.

"At home, you can take a pair of scissors and cut them one by one along the membrane on the joints."

"Of course I don't have scissors here, so I can only use a knife. The following actions may be more complicated, so please try not to imitate them to avoid accidental injury."

There are many complaints in the live broadcast room

"It's rare for an anchor to keep a low profile."

"I thought that the anchor would say that he has hands. I tried it a few times before, and it really didn't work."

"Your Majesty, my concubine can't do it."

"The anchor, who still cares about everyone's face, would say that there are no scissors at home. I am very relieved that this is the case."

"By the way, I just found out now that the crabs I bought are so big that my wife and I can't eat them."

"Watching the anchor making delicious food, I was suddenly stuffed with dog food"

"Brother above, if the two of you can't finish eating, do you mind three people eating together? I am 180, 18, 18"

"I always feel strange why the upstairs suddenly suddenly became taller, and the measurements on the back are not right. Why are there only two numbers??"

Li Xiao didn't have time to care about the barrage in the live broadcast room, and the Liu Rendao landed precisely on the joints of the 8 crab legs without the slightest error.

The tip of the knife cuts off the joint membrane, and the audience only feels that the crab legs and joints are divided into two in the blink of an eye.

Just listen to, swipe, swipe, swipe, swipe, a total of 8 sounds of the blade touching the cutting board.

8 crab legs with cherry pattern, lying quietly next to the crab shell.

The audience in the live broadcast room gasped, it was too fast.

This is a show in the TMD, it's clearly a show off! !

Li Xiao grabbed a severed crab leg, put it back together on the crab body, and said along the fracture with his finger
"When you get the long-legged crabs, just cut them along the edge with scissors. It's very simple, as long as you have hands. After processing the crab legs, we will directly rinse them with clean water and cover them to keep them fresh. Put the film in the fresh-keeping layer of the refrigerator, of course, if you need to make sashimi directly, it is recommended to put it on crushed ice to let it freeze quickly.”

Speaking of which, Li Xiao divided the 16 crab legs into two halves, put 8 of them in the fresh-keeping layer of the refrigerator, and spread the other 8 on the crushed ice, and sealed them with plastic wrap at the same time.

Studio

after a short silence
"It's a slap in the face, it's too early to say."

"Hiss, it's fine if the legendary hand appears."

"But this time there should be no problem. Although we don't have the host's knife and hands, we have scissors."

"The biggest difference between humans and animals is that humans use tools skillfully, while animals only use brute force and so-called skills."

"Totally agree with the views above."

"Me too."

"Me too +1"

"Me too +10086"

Li Xiao didn't care about these guys' open and indirect sarcasm, and each of them envied Feiqi that he didn't have any skills, so he could only show off his skills.

Just like many people, while saying that civil servants have no skills, they squeezed their heads, and thousands of people are applying for a position.

After treating the fattest long legs, Li Xiao inserted his fingers into the crab cover, and peeled off the crab shell from the crab with little effort.

As soon as the crab shell was pulled away, the golden crab paste inside was exposed in front of the live broadcast room.

"I'll go, why does this long-legged crab have so much cream?"

"After all, it is winter, and most animals have to store energy for the winter. It is normal to have so much ointment."

"This time, it's [-] grand, and I can actually buy such a high-quality cherry blossom long-legged crab. It's really worth the money."

Li Xiao was also a little surprised to see the crab roe under the crab shell. It was also the first time he ate cherry blossom long-legged crab. He originally thought that the only edible parts of long-legged crab and his close relative, the emperor crab, were the crab legs and crab body. I didn't expect his crab paste to be so rich.

Li Xiao quickly took out a spoon from the side, and reminded the audience master in the live broadcast room,

"When we eat crabs, we must pay attention to it. Never eat his crab heart, because the crab heart is quite cold. Some people with weak constitutions may not be able to bear it after eating it. Besides, the cherry blossom long-legged crab The crab heart is still several times the size of ordinary crabs, let alone edible."

The position of the crab heart lies on the central axis of the crab body. Before it is cooked, it is white and translucent. After it is cooked, it will become a diamond-shaped piece of meat, which is quite inconspicuous. Many people accidentally will eat it.

After digging out the crab heart, Li Xiao washed the spoon again, and dug all the crab roe from the crab body into a bowl for later use.

The crab roe was not obvious on the crab meat just now, but once it was all dug out, the portion was a bit exaggerated. The dug out crab roe actually filled a rice bowl full.

The viewers in the live broadcast room could only salivate when they saw it, while those rich friends who had already bought cherry blossom long-legged crabs in the afternoon were looking forward to their crabs arriving home sooner.

Take out a few home-raised eggs and pour them into a plate and stir evenly.

"The big bowl of crab roe in our hand should be divided into two parts, half of which is added to the egg liquid, and the other half is spread flat on the plate and steamed."

While Li Xiao was talking, he poured half a bowl of crab roe into the egg liquid and continued to mix well. After mixing well, pour 9% of the egg liquid into the steaming plate, leaving [-]% of the egg liquid for later use, and the other half of the crab roe Pour into the side dish and steam together.

Li Xiao took the bone cutter that had been kept beside him, and chopped the thick crab body into chunks.

"The cherry blossom long-legged crabs we caught this time are all about the same size, and the smallest one is as big as our face."

As he spoke, he took out the meatless crab shell and placed it in front of him, instantly turning him into a crab noodle warrior.

"The long-legged crab in my hand is a normal standard. Let's just divide it into two from the middle, and then chop each side into 6-8 pieces."

While talking, Li Xiao raised the knife and dropped it, click, click, click, click, click
The crab body was split into 12 pieces in an instant, and the size of each crab body was basically the same.

He held up one of the crabs and showed it to the live broadcast room

"It's about the same size as everyone's chopping the crab body. If some big brothers receive long-legged crabs that are bigger than what I have, they should cut a few more knives."

Li Xiao picked up the little egg liquid that was left just now, added flour into it, and mixed it well with nimble fingers. The amount of flour added must be enough to make the egg liquid thicken.

When it is thick enough, take the chopped crab body and coat it with egg liquid.

On the other side, the oil pan was already boiling.

Li Xiao came to the front of the frying pan with the crab sticks covered with egg liquid,

"We heat the oil to the 6th layer, the oil temperature, that is, when putting wooden chopsticks, dense small bubbles will appear, and then throw the crab pieces dipped in the egg liquid in one go."

"Use a spatula to gently push these crab pieces so that they don't stick together, fry them in medium heat for about 3 to 4 minutes, and then take them out."

Li Xiao presented the crab cubes that had been fried to golden yellow in front of the live broadcast room. Because there were still some crab roe stuck to it, it could be said to be very fragrant.

Smash the garlic and the salted egg yolk bought by my cousin, put butter in the pot, and fry the garlic and salted egg yolk until fragrant.

Add half a teaspoon of water, then repeatedly push and pull the garlic and salted eggs with a spatula to push them into a state of golden sand.

Put in the crab cubes that were fried until golden and stir fry quickly, add a little sugar, and a dish of [Jinsha Fried Crab Body] is complete.

Studio

"Wait, the anchor seems to have forgotten to put salt?"

"Yes, I saw it too. Those big granules just now should be sugar, right?"

"Please look carefully. Crab meat is already salty. There is no need to add salt after adding salted egg yolk."

"That's it, I understand."

Take out the crab legs that have just been put into the freezer.

"Since there is no scissors here, we can only use the lancet to complete the demonstration. Of course, the following operations are somewhat difficult, and I do not recommend that the audience masters learn."

"When the lords of the audience try it at home, you can use scissors to complete the following steps."

As he spoke, he erected a crab leg, held the handle of the lancet with his right hand, and pinched the fingers of his left hand an inch behind the tip of the lancet.

Gently exerting force, the willow blade cut across one-fifth of the crab leg, and a complete crab leg shell adhered to a thin layer of crab meat fell on the cutting board.

With a knife down inside, the white and tender crab leg meat is presented to the audience in the live broadcast room.

The following hand movements did not stop at all, and in a blink of an eye, all 8 crab legs were opened into a long skylight.

"There are quite a lot of ways to make crab legs with the skylight open. Today we will make two simple ones."

"The first one, [Baked Crab Legs with Garlic] Chop the garlic and deep-fry it until golden, then add sugar, salt, cooking wine, soy sauce and oyster sauce to make a golden garlic sauce, then spread the golden garlic on the already On top of the crab legs with the skylight open."

"The second type, [Cheese Baked Crab Legs] put the cheese slices that can be bought in the supermarket in a small bowl, then put the small bowl on warm water to melt, and then add Timasu to the melted cheese slices Rilla cheese, cheese slice flavor cheese has a strong flavor, while tiramisu cheese provides a better taste and degree of stringiness, both are indispensable.”

(End of this chapter)