Concubine Chef Youxi: Lord, Master, stop

Chapter 360 Eating Crabs
After resting in the Lingnan area for seven or eight days, it is almost mid-September.At this time, it is also a good time to eat crabs.

The people who were about to set off when they saw the fat and tender crabs in the market also stopped, thinking to stay for a day or two, and leave after eating the crabs.

Early in the morning, Su Ziling took Mi Xiaoye to the market and chose the best crabs. Mi Xiaoye also saw fresh oysters, thinking that they could be baked oysters, so she bought them as well.

Su Ziling made two crab meat dishes, one was mandarin duck paste crab, and the other was crab balls in clear soup.Mi Xiaoye is in charge of making the staple food oyster roast, as well as the light and delicious crab porridge.

The master and apprentice were busy in the kitchen.

Su Ziling peeled the crab, removed the gills and washed it, cut off the big feet, cut the crab body into eight pieces, cut off the edge of the crab shell, put the crab roe in a bowl, peeled the green beans and crushed them into a puree.

Then, Su Ziling minced the white meat and shiitake mushrooms, chopped the lean meat into minced meat, chopped the shrimp meat into shrimp paste, put them together in a bowl, added pepper, salt, and egg whites, mixed them into two halves, and mixed the half with egg yolk and crab roe; Mix half of it with green bean puree, then put ginger, green onion, and chili on the crab noodles.After steaming over high heat for a stick of incense, remove the auxiliary ingredients, pour pork, and accompany with balsamic vinegar mixed with minced ginger.The mandarin duck crab has a beautiful shape, half of which is red and half of which is blue, and the taste is extremely delicious.

The crab ball in clear soup is also extremely delicious.Su Ziling took out all the meat from the crab, washed and chopped the shrimps into minced meat, cut the fat meat, washed shiitake mushrooms and bacon into fine pieces, added salt and soy sauce to taste, and then added egg white to stir tart into shrimp paste.Then, stir in the minced fatty meat and crab meat, stir well into the filling, and squeeze out the balls.Then, Su Ziling sticks bacon cubes on the outside of the balls, steams them over high heat, puts them into the soup, and seasons with salt, pepper, and sesame oil.

Oyster roast is a common snack of rice leaflets in modern times.Mi Xiaoye first rinses the fresh oysters with clean water, mixes in minced green onion, and at the same time adds salt and soy sauce, stir well and set aside.Then, Mi Xiaoye added a little pork to the pot, mixed oysters with flour, put the batter into the pot and spread it into cakes, beat a duck egg on it, and added some shredded chili peppers to taste.Until both sides are golden brown, the rice leaflets are sprinkled with chopped green onion and coriander, the fragrant and crispy but not hard, crispy but not soft oyster roast is ready.

The last porridge was also carefully prepared by Mi Xiaoye.Mi Xiaoye adds salt and oil to the washed rice, stirs it, and marinates it for a while.Next, chop the cleaned crabs into pieces, add rice wine and mix well, pickle them, then blanch them in boiling water to remove the fishy smell, and take them out for later use.

Then, put rice leaflets on the fire to boil water, first add rice, ginger slices, and cream crabs, boil over high heat, then add wine, turn to simmer for an hour, and keep stirring during the period to avoid sticking to the pot.When the porridge is ready, take out the ginger slices, pour lard on top, sprinkle in pepper and coriander powder, and the porridge will be ready when the porridge is full of richness.

Eating crabs outside this year is even more special.

Needless to say, Su Ziling's cooking skills, the mandarin duck paste crab dish looks good, tastes good, the crab meat balls are chewy, and the soup is light and delicious.The oyster baked by Mi Xiaoye is mixed with the rich flavor of seafood without any fishy smell, and the crab meat porridge is cooked just right.

After a delicious meal of crabs and a day's rest, despite Mi Xiaoye's reluctance, everyone packed their bags and headed north.

The next stop is Huizhou, which Mi Xiaoye is looking forward to very much. The food there seems to be waving like Mi Xiaoye again.Mi Xiaoye put away the reluctance in her heart and set foot on her way home.

If there is another chance in the future, Mi Xiaoye will definitely let Su Ziling take her with her, and come here again to gather scenery and find delicious food.

(End of this chapter)