Dali Temple Small Dining Room 2

Chapter 199 Crab Pot ([-])
Did Miss Yuan San intentionally have nothing to do with Wen Mingtang? Lin Fei, Liu Yuan and others came to negotiate with the Yuan family brothers and sisters.

Wen Mingtang looked down at the slightly bubbling hot oil in the pan, pinched the crab legs, and fried the half of the crab body coated with starch into the pan.

The aroma of crab is instantly stimulated by the hot oil, and the permeating umami taste is so amazing that the hooked person can't help swallowing.

Beside them are A Bing and Tang Yuan, who are nimbly preparing dishes: A Bing cuts the cleaned crabs into two with a knife in his hand; Tang Yuan and a few handymen are busy preparing other dishes.

Trim the nails of the chicken feet, open the back of the shrimp and remove the shrimp thread, cut the potatoes into strips, slice the lotus root, and prepare the rest of the onion, ginger, onion and other auxiliary materials.

The side dishes are almost ready, and Wen Mingtang's crabs are also fried.

After everything was ready, Wen Mingtang poured oil into the pan, poured the shrimp in, fried it for a while, and then fished it out.

Then, use the fried shrimp oil to pour in various accessories such as scallions, ginger, onions and special bean paste, pour in the crabs and blanched chicken feet, and then pour in the blanched chicken feet soup to simmer Cook up.

Wen Mingtang was making meat crab stew, while explaining the purpose of each step with A Bing and glutinous rice balls beside him: "The shrimp oil that has been fried in shrimp is especially fresh, and it has its own umami taste when cooking... The water that has boiled the chicken feet is cooked with bamboo. Sieve it through the net to filter out the floating dust, compared with ordinary white water, it has more umami taste of chicken soup..."

Pay attention to every step, and the meat crab stew made is naturally fresh and delicious.

After about a cup of tea was simmered, Wen Mingtang opened the lid, poured in potatoes and lotus root, and started to simmer 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 crucial "soul" of the crab pot - rice cakes cut into strips strip.

It's half a cup of tea simmering time, and the meat and crab stew is almost finished.

The salty aroma with the taste of fresh crab has been slowly released into the air during the process of opening the lid and stewing, and even overflowed into the yard of the public chef.

Yu Jijiu and his party, who had come early, hadn't reached the public kitchen, and when they reached the square in the middle of Dali Temple, they smelled the rich and attractive aroma.

"Wonderful!" One of the celebrities couldn't help but took a deep breath, and couldn't help sighing when he smelled the strong fresh fragrance, "Why is it so fragrant?"

Regarding this, Yu Jijiu, a regular guest of the public kitchen, did not take it seriously: "The public kitchen of Dali Temple always smells so delicious every three meals!"

After a Lishan banquet and a gift box of moon cakes for the Mid-Autumn Festival, Yu Jijiu successfully "brought" several old friends who were very picky to the public kitchen of Dali Temple to solve the daily three-color.

"I heard that what we cook today is crabs. Although this public chef's accountant has a good plan, but he has a good eye for purchasing ingredients, and the crabs are not bad at picking!" Yu Jijiu said here, Sniffing the delicious smell of crab in the air, he said, "The boy next to me came to ask about it just now, and I heard that the lunch dish is called crab pot."

While talking, the few people had already stepped into the yard of the public kitchen, the closer they got, the more intriguing umami taste became, and when they got to the public kitchen, it was as if the crab was running rampant under their noses.

The speed of several people's feet could not help but increase. When they stepped into the public kitchen, they saw Wen Mingtang and others pouring the meat and crabs in the big pot into clay casserole pots.

Shrimp, crab, chicken feet split in half, potatoes, lotus root, rice cakes and other things covered in soy sauce yellow sauce were scooped in with a spoon, and then a spoonful of thick and sticky sauce was poured on them. Crab shells dipped in sauce are topped with a pinch of fresh and green scallions.

Looking at the sauce-wrapped and glistening crab stew in a casserole, everyone felt that the body fluid in their mouths and tongues overflowed uncontrollably.

The fresh fishy smell rushed straight to the mouth.

Ji Caimai, who had just sat down at the takeaway stall, flipped the abacus beads in his hand, which finally attracted the attention of several people.

"It's almost noon, and the public chef is about to serve dinner, are you here to eat meat and crab pot?" Ji Caimai said with a smile.

"Nonsense!" Yu Jijiu coughed lightly with a straight face, acting serious, "Why else come to see your old face?"

They came to see the "red face" of the crab.

While exchanging greetings, the bell rang at noon, and Yu Jijiu and others naturally became the first batch of diners at today's public kitchen lunch.

When everyone from Dali Temple hurried to the public kitchen after smelling the smell, Yu Jijiu and others found a seat and sat down, and a casserole pot in front of each of them began to move their chopsticks.

Looking at the long queue and the eyes of everyone in the queue looking at them from time to time, I don't know if it's because of Master Wen's craftsmanship, or because of human nature. The meat crab pot seems to be more fragrant.

Xun Zhou, who was sitting opposite Wang He, who had received a portion of meat and crab stew, held the crab legs with his chopsticks and lifted half of the crab wrapped in batter.

The batter is not thick, but a thin layer. Although it is used to coat the crab meat, it can be deep-fried. The taste of this batter is mixed with the deliciousness of the crab meat, and the taste is very unique.

The sauce with a very wonderful taste is salty with a little bit of spicy, and the fresh crab is mixed with a special batter aroma, which is mixed with the fresh and tender crab meat. When you suck it lightly, you will be amazed. Can't stop.

After eating the meat of the crab, it's the turn of the crab legs, and it's time to get started.

"Crabs are wonderful, but it's a little troublesome to eat!" Although Wang He said "troublesome" in his mouth, his body movements were extremely honest. Grabbing the crab legs wrapped in the aroma of sauce, he opened his mouth and bit off the head and tail, biting out the crab meat in the crab legs inch by inch with his mouth.

The crab leg meat is tender and delicious, but it is troublesome to eat, but this trouble is full of flavor and a little bit of fun.

Lao Taoyu Jijiu is best at eating crabs. Although they sat down and ate the meat and crab stew, they finished half a crab before everyone else, and then hurriedly raised their chopsticks to grab the side dishes.

First of all, there is a prawn. The prawn meat is firm after the back is opened and the prawn line has been removed. It tastes very tender when dipped in the sauce; the manicured and cut chicken feet are even more soft and tasty One sip can separate the meat and bones; 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, which are usually inconspicuous!

The finger-thin rice cake strips covered in rich sauce are cooked just right, soft but not mushy, and cooked to the point where they can be picked up by the whole strip.Take a bite, the softness is mixed with the tenacity that seems to be there, and every bite can pull out a long "silk".

Yu Jijiu really loves the wonderful taste of this rice cake stick. After eating several sticks in a row, when he was about to ask everyone to try this rice cake instead of just eating crabs, Lin Fei led Liu Yuan and others into the room. The public kitchen.

(End of this chapter)