The spicy teacher of the halberd

Chang Wei’s first reaction was that he was being robbed, he bent down and approached the restaurant door, and pulled out a kitchen knife and held it in his hand.

You can’t let the thief go upstairs, there are glasses and little loli on it.

The man had been wandering outside the door, and suddenly as if he had made up his mind, he walked to the door and knocked.

“Who?” Chang Wei asked in a low voice.

“Treasurer, I’m tired of making something to eat.”

The man outside the door had a low and flat voice, and he didn’t seem surprised by Chang Wei’s conversation, and Fang Fo had long known that he was behind the door.

“It’s too late, come back at dawn.”

“If you don’t open the door, I’ll always be here.”

Chang Wei wanted to scold this neuropathy, so he opened the door ghostly.

Under the moonlight, the person came with a burly posture, chest and back, red hair dancing like a wild snake, a pair of eagle-like eyes staring at Chang Wei, and the gourd-like object behind him was very eye-catching.

If it weren’t for the height of only about one meter six, this man would still be very imposing.

The visitor did not speak or enter the house, but kept staring at Chang Wei at the door and tilted his head.

Chang Wei suddenly felt that there was really nothing to say.

“That… Do you want to sit first? ”

In fact, Chang Wei thought to himself that you must not come in, “But we really don’t have any ingredients left…”

The man stretched out his hand and pointed to the dining table behind Chang Wei and said, “There are still some there.” ”

“Where?” The room was dark, Chang Wei turned on the light in the restaurant on the first floor, and found that there was indeed a plate of small shrimp and small crabs on the table, probably leftover from glass.

But just now the light was turned off, how did this person see it, he brought a night vision device?

Chang Wei was still thinking, the man had already walked to the dining table and sat down, he took off the huge wine gourd behind him, pulled out the mouth plug and poured it into his mouth.

The aroma of wine pervaded and entered Chang Wei’s nasal cavity, and Chang Wei’s eyes opened sharply.

“Why is this wine so fragrant!”

The man laughed, took the empty bowl on the table and filled it, and handed it to Chang Wei.

Chang Wei was also not polite, took the wine bowl and drank it.

“This… This wine…”

Chang Wei has followed the old man to drink flower sculptures since he was a child, what seventy-year-old daughter red, the best Maotai and the like have also been involved, but compared with the aroma of this wine, it is simply like boiled water.

This is really unseen, not a human world!

“Brother,” Chang Wei’s gluttonous worm was hooked up again, “can you sell me a little bit of this wine?” ”

Without speaking, the man took out another wide-mouthed gourd from his waist and placed it next to the plate containing shrimp and crabs.

“Make these crabs and shrimp, and add a little wine in the gourd, add it to it.” The man looked at Chang Wei, “I’m ready to exchange it for wine.” ”

“In a word, please wait a minute.”

Chang Weixing rushed into the back kitchen with wine gourds and plates, and the taste of this wine was really hard to refuse.

The remaining little shrimp and small crabs really can’t make a big meal, and the wine is required to make a wine dish, and the man is a super drunkard.

When it comes to appetizers with sake, the most common ones are probably drunk shrimp and drunken crab. After the fresh live shrimp are put in clean water and spit mud, the shrimp gun, shrimp whiskers and shrimp feet are slightly cut off, directly put into the wolfberry yellow wine, and when the shrimp slowly drunk to death, add ginger and garlic, green and red pepper sauce to taste and eat directly raw, the taste is extremely delicious, the process is extremely cruel.

Moreover, raw aquatic products are easy to be infected with parasites, especially freshwater shrimp, Changwei never chooses to eat raw, generally will use steaming to preserve its original taste.

Drunken shrimp or drunken crab are equally delicious, and steamed drunken shrimp are also drunk with rice wine, but the drunken shrimp are also steamed on the steamer. The water used for the steamer is usually filled with rice wine for drunken shrimp to make the steam smell of alcohol.

The star core runs, the characteristics are turned on, and Chang Wei plays with the wine gourd in his hand.

The gourd has a faint scent of red dates, which is the smell of red date water used to make gourds.

And just pulled out the mouth plug, the rich fragrance that was not human came to him again, making Chang Wei move his fingers again. Obviously, the wine in this small gourd also comes from the giant gourd behind the man.

Just thinking that this superb sweetness was going to be taken into a dish, if this treasure was put into the water of the steamer, Chang Wei felt that it was too violent to the heavens.

Under the addition of cold wisdom, each nerve line of Chang Wei seemed to be like a highway, and the light blue light shone on it, like a speeding traffic.

A flash of light suddenly flashed in his mind, and his right hand quickly snapped his fingers.

Thought of bad idea.

The steamer was set up, Chang Wei found an iron shelf, and even the gourd with wine stood upright at the bottom of the pot, and then the bottom of the pot was filled with water less than half of the gourd.

Then place a steamer basket on top and place the small shrimp and crabs that have been cleaned and changed into knives in the cage drawer.

The advantage of this arrangement is that the wine can be isolated without wasting the remaining wine, and the evaporation of the high-concentration wine without adding water can directly dye the shrimp and crab that have not been soaked in the wine in advance with a charming aroma.

In fact, under the effect of meteorite characteristics, there is no need to worry about parasites and other ingredients, but the shrimp and crab meat steamed with fine wine are not only delicious, but all the nutrients are also preserved intact.

Then comes the final step in sublimating the taste – making the sauce.

Generally, the sauce of steamed shrimp and crab is composed of commonly used seasonings such as soy sauce, vinegar, monosodium glutamate and sesame oil, which can not only remove fishiness but also enhance taste. Some people also like to add some green onions, ginger, garlic, or mustard oil, sesame oil, etc.

What’s more, putting curry, sand tea sauce, XO sauce and even mayonnaise is a dark dish for steamed drunken shrimp and drunken crab.

The key to wine steaming is to highlight the tenderness of the ingredients, as well as the aroma of the wine, too thick sauce seasoning belongs to the painting snake, but will cover up the most critical and essence taste of drunken shrimp and drunken crab.

Chang Wei adjusted the sauce, waited for the water in the pot to boil and steamed, and waited a few more minutes before turning off the stove. Any longer time will affect the tenderness of shrimp and crab meat, and three to five minutes after steaming is the golden time for meat quality.

Fish out the gourd and put it in a basin filled with cool water, Chang Wei put the shrimp and crab on a plate, pour the sauce into a small plate and you’re done.

The leftover wine in the gourd had cooled down, Chang Wei picked up the gourd and shook it, there was still a lot left, so he opened his mouth and drank it all without restraint, picked up the dish and walked out of the kitchen.

The man in the restaurant was not in a hurry, his fingers slowly tapped on the dining table, and when he saw the wine-scented dish in Chang Wei’s hand, his eyebrows lightly raised.

“This wine has a strong aroma, and the wine in the gourd is used?”

“Running out.” Chang Wei returned the empty gourd to the man, and replied without blushing and without a heartbeat.

“Good.” The man picked up his chopsticks and stared at the food in front of him.

“Let me try this natural cuisine.”