gourmet food

Chapter 512 Dangerous Pipi Shrimp
After getting off the plane, Chu Yunfeng turned on his phone and saw that there was indeed a frying pan in the group.
Many people shouted the slogan "I want to eat", which made Chu Yunfeng feel a little ashamed. After he quickly apologized to everyone, he told him about going to the sea.

He promised to compensate everyone when he came back and opened the business until 12 o'clock that night. This made everyone excited and left messages to pay attention to the sea-going videos in the past few days.

Many people are looking forward to seeing the video of Boss Chu cooking seafood. I believe it will be delicious. It would be great if they could come back and introduce one or two seafood dishes.

There were a young man and a woman who came to greet them. The man was a photographer named Gao Tianliang. He was tall and thin. It was said that his hands did not shake at all when he was running and taking pictures.

The girl's name is Xu Wenwen. She is petite and cute. She is the contact person for this event and is responsible for all the itineraries of Chu Yunfeng and the others. When she saw Kexin, she also gave her a cute little doll, and she immediately got Kexin. Thanks and recognition.

Xu Wenwen first took Chu Yunfeng and the others to a self-service seafood shop to taste it, and also explained to them the types of seafood here.

Director Wu had specially told him that Chu Yunfeng was a landlubber and he must pay attention to safety when traveling. Moreover, it was his first time to go to sea, so it was necessary to familiarize him with seafood first.

This self-service seafood shop is very large. The outside is filled with large and small water tanks, and they are all transparent, so you can clearly see the various types of seafood inside.

There is a plastic basket next to it. After you choose it, you can take it to weigh it, and then hand it over to the store to help you process it, such as steaming, stir-frying, stewing, etc.

Looking at the dazzling array of seafood, Chu Yunfeng was troubled. Apart from knowing that these were fish, shells, crabs, and shrimps, he had no idea about the subdivided varieties.

"What's wrong? Seeing so many seafoods, you don't know which one to choose?"

Seeing Chu Yunfeng's troubled look, Mu Qing knew that he had difficulty choosing, which was really annoying for a chef.

In inland areas, different river seafood ingredients have corresponding cooking methods, but Chu Yunfeng was immediately confused about how to taste these different types of seafood.

Braised?

steamed?

Or stir-fry.
If you are not familiar with the characteristics of various types of seafood, especially their unique flavors, it will definitely not be delicious.

Just like Kexin's favorite Pipi shrimp, steaming, salt and pepper or garlic are all good ways to make it, and the taste is very delicious.

But if Chu Yunfeng uses Douban to braise it directly, it is estimated that the taste will make people feel a little "overwhelmed".
“There are so many kinds of seafood. I suddenly realized that my cooking skills are just getting started. I don’t know what to do when I see these ingredients.

And I heard that the tastes of people here are relatively light, and the spicy taste of Sichuan cuisine will definitely not work here.

I also know a little bit about Hainan cuisine. It is one of the local cuisines with its own flavor besides the eight traditional cuisines. It is also called Qiong cuisine. The most important thing is "authentic flavor". The cooking method is definitely unique. Qualified. "

Chu Yunfeng suddenly wanted to see how to make this Qiongcai. He would definitely be able to learn from each other's strengths and learn a lot.

"This is caused by differences in food culture. SC is an inland area, while Hainan is a small island. The products in the two places are different.

There is a saying in Hainan that "there are thousands of seafood products and thousands of land products", which highlights the ever-changing flavor of Qiong Cai, which is why it has such a good reputation.

Moreover, it learned cooking methods from the coastal provinces of Fujian and Guangdong, absorbed the food culture of the Li, Miao and local aborigines, and introduced special delicacies from Southeast Asia and other places.

This is where the distinctive Hainanese cuisine comes from, so don’t be discouraged and learn more, I support you. "

Mu Qing gave Chu Yunfeng a "Fighting" gesture, encouraging him to seize this opportunity and learn more about the cooking here.

"Boss Chu, Boss Chu, I'm sorry, I wasted a little time communicating with the store just now. It was mainly to discuss how to go to the kitchen after we made our selection.

That's right, we discussed it with the boss, and after we have selected the ingredients, we can go into the back kitchen to watch the chef make it.

Boss Chu, if you are interested, you can make it yourself. Gao Tianliang can shoot some more material so that it can be easily edited.

what do you think? "

Xu Wenwen ran over panting and said that when she communicated with her boss just now, her boss refused immediately.

Later, through communication, I told the boss that this was a promotional event for Xiaopo Station. I also told him that Chu Yunfeng was a Sichuan cuisine chef who came to interact with the local UP owner.

As soon as the store owner heard that they could promote the local area, they immediately agreed and allowed them to enter the kitchen to film and cook.

"Huh~? Not bad, thank you. I happen to want to see how this Qiongcai is made, and this is a good opportunity.

By the way, are you familiar with seafood? Can you introduce me to the types of seafood?
It would be better if you could tell me how to make them delicious. "

Chu Yunfeng didn't expect Xu Wenwen to bring him such a big surprise. Not long after landing, he could see the making of Qiong Cai with his own eyes.

"No problem, I am a native of Hainan and I am very familiar with these seafood.

However, I am not very good at cooking, but the general method is still fine. I can give you a rough explanation.

By the way, the chef of this restaurant is said to be a chef from Qiong Cai. He has retired and was hired by the boss with a lot of money. He also brought many apprentices out, so this is also the reason why the business of this seafood restaurant is booming. "

Xu Wenwen was explaining to Chu Yunfeng when she suddenly found Ke Xin grabbing the Pippi shrimp with her hand, and was so frightened that she immediately pulled her hand back.

"Xiao Kexin, you can't catch this Pipi shrimp directly with your hands. There are spikes on both sides of its tail, and its tail is amazingly elastic. You may hurt your hands if you're not careful."

Kexin's little hand went directly towards the tail of Pipi Shrimp. If Xu Wenwen hadn't reacted quickly, she might have been injured.

"I want to eat Pipi shrimps, they are my favorite." Ke Xin didn't seem to feel any danger at all and continued to act cute with the instinct of a foodie.

"Little guy, be honest with me, didn't you hear? It will hurt if you touch it directly." Mu Qing hit Ke Xin on the head, which made it a little painful for Ke Xin to snore.

Chu Yunfeng caught a Pipi shrimp in a plastic basket. The Pipi shrimp immediately jumped up after leaving the water. The weight and sound of the tail flapping immediately made Ke Xin quickly put his hands into his pockets. I never dare to take it out again
"Now you know how powerful it is, right? There is also a crab. If you see it doesn't have those two big pincers, don't touch it. Do you understand?"

Chu Yunfeng pinched Kexin's fleshy little face and reminded her emphatically that this little guy was really naughty if he didn't look at her.

Xu Wenwen also laughed, and started to introduce these seafood to Chu Yunfeng
(End of this chapter)