Even though Mingguang is surrounded by mountains and seas, most people in Mingguang are obviously not as enthusiastic about seafood as they are about land creatures, even exotic animals.
Especially in the alleys, in the earlier and more difficult times, people generally regarded walking dozens or hundreds of miles to the beach to bring back a bunch of dried fish and shrimps as the only way to survive the days of lack of food and clothing - in short, In most cases, seafood has somehow become a rather low-end ingredient.
Lin Chou had heard more than once that the people of Mordu before the Cataclysm treated hairy crabs as dried meat during the hungry years. Well, it was very similar to Mingguang's operation.
Then, a considerable number of evolvers will not use marine beasts as the main strategy to enhance their abilities. Relatively speaking, the skills or status attached to terrestrial creatures (with a certain probability) are more suitable for them.
Most of the ocean beasts are so large that ordinary evolvers have difficulty handling them, and they live in the depths of the ocean. They are naturally in the "non-comfort zone" of humans and evolvers. Their rarity and relatively high price have become synonymous with them.
But the market for this thing has never been low. Many high-level evolvers, bad gamblers who hope to get some rare abilities to get ahead, and rich people who simply think that seafood is more delicious and rich in "origin" than rare animals on land are flocking to them.
Places that are quite famous in Mingguang, such as Yishanfang and Bafanglou, can always make some marine beasts of low grade and ordinary origin fetch inexplicably high prices at No. 1, and at least 2~ 3 special dishes that are at the bottom of the box.
Making money is not shabby. To a certain extent, speculation is also a necessity.
But when it comes to Lin Chou, he actually doesn't like this method, so he has extremely strict requirements for every seafood dish.
Dishes from land sources can be very delicious, but seafood is completely different. At least except for close friends and the like, all seafood provided and sold to Puchou evolvers must have skills.
——It can be called the conscience black shop in the industry.
Probably because of this, the evolutionists particularly favored this small restaurant, which was more than 200 kilometers away from Mingguang.
Moreover, evolved people admire physics masters more than ordinary people, and Lin Chou happened to have very abundant knowledge of physics.
Nowadays, that little-known restaurant has become a relatively alternative "holy place" in the hearts of a large number of evolutionists and the largest zoo in the world that is worth paying a ticket to visit.
Lin Chou felt that it was necessary for him to let these guys know that you, Boss Lin, would never skip classes and run away from home for no reason. Every time he skipped work and ran away, it was for a reason and worth every penny!
One-size-fits-all meals, the general definition of value for money in the service industry is only one - set meal.
Package = bundled sale. As for whether this thing is worth it, duck doesn’t have to put it on the table.
When it comes to seafood like king crab, Lin Chou can take it for granted that simplicity is complexity and less is more.
A simple three-piece set for a crab and a meal is very ideal, and you can dig deep into the details.
Generally speaking, it is generally believed that the best part of king crab is the legs, which are thick, plump and juicy.
Next is the creamy yellow. The king crab’s creamy yellow color is actually not that outstanding. It is a mediocre seafood. In terms of creamy yellow color alone, Lin Chou would rather choose a few hairy crabs that are full of yellow fat. Or the blue crab and red crab, which are affordable, delicious and not expensive. One bite is delicious and full to the core.
After thinking about it this way, Lin Chou felt confident.
Splitting the legs and stripping the flesh.
The upper quarter of the crab legs are cut with a straight knife along the leg line, revealing the crab leg meat coated with a bright orange-red membrane.
To say that the legs of king crab are also true is the beauty of the party. Whether it is sashimi or cooked, it is the best choice. The translucent amber-like meat is not obvious when it is raw, but it will become a trace after it is cooked. The tender white color of the silk. If the leg bone can be completely extracted, the firm and tender white meat can be hung hanging on the almost transparent membranous bone pieces like ears of wheat. It is very beautiful. Take a big bite and it will be guaranteed to last three years. One hundred and sixty degrees of satisfaction with no blind spots.
Arrange the crab legs neatly, and it is very luxurious to only take the two thickest sections, cut off the joint joints and the tips of the legs and use them for other purposes.
Half a bucket of beautiful fine green salt is placed in a pot and stir-fried to create the aroma of the salt. After taking it off the fire, add a large handful of fresh stemmed and flowered thyme. The thyme is buried in the salt and slowly baked to dry, still retaining some of its "life" flavor. It is green in color, but the green salt has the unique fragrance of thyme.
After completely cooling, beat a few eggs, remove the yolks, mix the salt with the egg whites into a paste, and coat the crab legs with a thin layer of salt paste until the color of the crab legs is no longer visible on the surface.
Using egg white and salt paste is actually a very good way. Egg white is very sticky. If the cook is careful enough, it will not be easily damaged whether it is deep-fried or baked, and it can form a layer on the surface. A thin layer of salt crust keeps the food warm, fresh and hydrated.
Put the salted crab legs aside. Depending on the cooking temperature, this thing only takes a dozen seconds to a few minutes to be ready and needs to be cooked at the end.
Lin Chou next had to deal with the crab body. The plump king crab body was as big as a basin. Lin Chou had taken out the egg-shaped paste. It was very plump, almost filling one-third of the top.
The crab body was very big, and the tender meat was taken out by Lin Chou in three strokes. Even after the meat was taken out, the crab body was almost complete. The taken out meat was also placed in the top cover, which was just the same as the top cover. The edge of the lid is flush, buckle the lower half of the crab body, and steam it directly.
"So beautiful..." Wu Ke licked his lips.
Stir-fry the yolks of three salty sea duck eggs until they become foamy. Add a bowl of overnight green rice and simply stir-fry until golden brown. Add half of the steamed crab meat and crab paste into the pot and sauté over high heat until fragrant. , rice wine is cooked on the side of the pot.
After taking it out of the pot, press the remaining crab paste and crab roe in the shell to fill the entire crab shell, like a small mountain bun, garnished with a little green onion.
The remaining crab shells and leg tips were not wasted. They were rolled in flour, simmered in a pot of soup with parsley, carrots and onions, and finally the salt-baked crab legs were baked.
Salt-baked crab legs, crab roe fried rice, and king crab bisque are all placed on a wooden tray.
"Cow!" Wu Ke raised his thumb, "But Brother Chou, that's not how business works. Look at people, they put crab meat and crab paste on top as a cover, and you can't see the fried rice at all. You have to Improve it.”
Lin Chou chuckled,
"The picture on top is not consistent with the actual thing. There is only rice on the bottom. This is deceiving consumers in a sense. I put it this way and it is different. When I flipped the chopsticks, I thought it was fried rice, but it turned out to be all king crab. The meat and paste are yellow, are you surprised or not, are you happy or not?"
Wu Ke:...
Damn it, he did it again.
