Ye Yuan only found out about this after he came back. At first, Ye Yuan didn't care, thinking that no matter how much game there was, so many people could eat it in two days.
As a result, when I saw the game that Yu Hongbo and other crew members had caught, I realized what the concept of "more" in their words was.
Not to mention anything else, just talking about 35 hares, 26 pheasants, 5 wild geese, three wild deer, and some birds.
Ye Yuan didn't know what to say. There was so much game that couldn't be eaten in a few days.
But Ye Yuan did not blame these crew members and looked at them with embarrassed expressions.
Ye Yuan could only ask Gong Hongzhuang to process the game and freeze it, so that he could eat it slowly on the ship when he returned to the ship.
When Ye Yuan returned to the island, the crew had already set up the barbecue stove on the beach, and Gong Hongzhuang also built a simple stove, saying he wanted to show off his skills to the island's chefs.
Ye Yuan was also curious about what Gong Hongzhuang wanted to cook to show off his cooking skills.
The island's chef had also arrived and was communicating with Gong Hongzhuang in English. Ye Yuan came closer and listened to the two people's chat.
"Today I will teach you how to make a Chinese-style crab dish called salt-baked crab. The method of this dish is simple and easy to make."
Gong Hongzhuang put a large iron pot he found somewhere on the simple stove he built while introducing the name of the dish he was going to cook to the island chef.
Ye Yuan had heard of the salt-baked cooking method on many dishes, the most famous of which was of course salt-baked chicken.
As for the salt-baked crab that Gong Hongzhuang mentioned, Ye Yuan had never eaten it before. He wanted to see how this dish was made.
From what Gong Hongzhuang said, this dish was very simple, and Ye Yuan also wanted to learn it.
Gong Hongzhuang put the iron pot on the built stove, heated the pot with charcoal, then spread a thick layer of salt in the iron pot and began to stir-fry the edible salt.
After the salt is heated, add the Atlantic blue crabs caught by the crew on the beach, then cover the crabs with a layer of salt, and finally cover the pot and wait for the crabs to mature.
Ye Yuan rolled his eyes. This was too simple. He had the nerve to show off his skills.
Gong Hongzhuang saw Ye Yuan's expression and said happily:
"Do you think it's easy, boss? You can taste it later and talk about it later."
While waiting for the salt-baked crab to come out of the pot, Ye Yuan observed the movements of the crew on the beach.
These crew members set up small fires on the beach, and hare and pheasant were roasted on the fires. I don't know who actually got two deer legs and put them on the fire for roasting.
Looking at the food roasting on the fire, Ye Yuan's appetite was whetted.
"alright"
Following Gong Hongzhuang's words, Ye Yuan's attention was drawn back.
Gong Hongzhuang used the shovel in his hand to pull aside some excess salt. As the edible salt was pushed away, the orange-red blue crabs inside were revealed.
Looking at the orange blue crabs, not only Ye Yuan, but also several crew members working around him swallowed their saliva.
At this time, Gong Hongzhuang used iron clamps to put the prepared blue crabs one by one into the tray.
Seeing Ye Yuan staring at the green crabs in his pot, Gong Hongzhuang directly handed one over.
"Boss, try it."
Ye Yuan carefully took the blue crab that was still hot to the touch, and at the same time Gong Hongzhuang also handed one to the island chef next to him.
Breaking open the blue crab shell, a burst of heat steamed out. The white crab meat, set against the orange crab shell, added to the appetite.
The smell of crab meat is a bit more fragrant than steamed crab.
Ye Yuan didn't care about other people's opinions and just removed the parotid glands on both sides of the blue crab.
The parotid glands of crabs are used to filter some dirt, so it is generally not recommended for people to eat them.
After cleaning the parotid glands, the crab intestines were taken out. This was also inedible. Then the stomach and heart of the crab were all cleaned out by Ye Yuan. These were inedible.
Many people like to eat crabs, but it is still troublesome to eat crabs. Not only are many parts of crabs inedible, but they cannot be taken with many foods at the same time.
For example, crabs cannot be eaten with persimmons.
Because crab meat is rich in protein and persimmons contain a lot of tannic acid, the two substances will react with each other.
This causes the protein to solidify into clumps that are difficult for our stomachs to digest.
Eating the two together will cause nausea, vomiting, abdominal pain, diarrhea and other uncomfortable symptoms.
It cannot be eaten with mutton. Mutton is sweet and hot in nature, while crab is cold in nature.
Eating the two together not only greatly reduces the warming and tonic effect of mutton, but also damages the spleen and stomach. For people with yang deficiency or spleen deficiency, it is easy to cause spleen and stomach dysfunction, thereby affecting the body's vitality.
In addition, crabs cannot be eaten with strong tea, watermelon, kelp, seaweed, pears and other foods.
In short, in Ye Yuan's opinion, eating crabs is a very troublesome thing.
After cleaning the inedible parts, Ye Yuan took a bite directly on the snow-white crab meat. The crab meat entered Ye Yuan's mouth. The chewy crab meat filled his entire mouth with a unique salt-baked fragrance. .
“Delicious, better than steamed”
Ye Yuan gave Gong Hongzhuang a thumbs up while eating.
If some professional crab eaters saw Ye Yuan eating crab like this, they would definitely sneer at him.
Because eating crabs is very particular. Generally, people who are professional crab eaters will follow the lines of the crab meat and eat it bit by bit. How can there be no one like Ye Yuan who eats it in one bite?
In ancient China, there was a special crab-eating tool called "eight pieces of crab".
Eating crabs has a long history in China, which can be traced back to the Western Zhou Dynasty.
From the records in "The Rites of Zhou" and "Zi Lin" of the Jin Dynasty, we know that China has a history of eating crabs for 2,780 years.
Since ancient times, eating crabs seems to be a very elegant thing.
As early as the Ming Dynasty, skilled craftsmen created a set of exquisite crab-eating tools.
According to the Ming Dynasty Food Guide "Kao Chi", eight types of crab-eating tools were invented in the Ming Dynasty, including hammers, forgers, tongs, shovels, spoons, forks, scrapers, and needles.
Translated into modern Chinese, it means a round hammer, a small square table, tweezers, a long-handled axe, a spoon, a long-handled fork, a scraper, and a needle.
These tools are called "crab eight pieces".
After the ancients invented crab-eating tools, eating crabs became an elegant and unrestrained dining enjoyment.
Eating crabs with small and exquisite gold, silver and copper tableware is full of fun and can be said to be an elegant and elegant dining activity.
Not only that, eating crabs in ancient times also had its own professional procedures.
First, use a hammer to gently tap the edge of the crab's back shell back and forth. This is to loosen the crab shell first and make it easier to lift the lid.
Then I opened the back shell and navel, and hit it several times with a hammer, so the big cover was easy to remove.
Use tweezers to remove the crab gills, which are thick white slices, and cover the crab stomach with bones, and then use a skewer to remove the crab meat from the crab belly.
Lewen
