I was about to say something more, but was interrupted by Mo Xiaomi: "Boss Su, someone ordered food and asked for a taro money crab bucket." But it didn't have it on the menu, so they asked me to ask if you wanted to take it. ”

Taro money crab bucket?

There is still a little impression of this dish Suzi.

Crab bucket is a common ingredient in Huaiyang cuisine, but only the crab bucket of the newly replaced soft-shell crab will be used to fry the crispy and eat it directly.

And most of them are used to make containers.

For example, the famous dish of Hibiscus crab bucket in Shanghai is made of steamed hairy crabs, the hairy crabs are washed and steamed first, the crab roe is removed, and then the egg whites are beaten into egg foam paste.

Heat the pot and put oil, stir-fry the minced green onion and ginger to bring out the fragrance, put in the crab roe and stir-fry, then add the mushrooms, salted egg yolks, shiitake mushrooms, diced ham, fry into the flavor, put it in the crab shell, seal it with egg bubble paste, and then fry it in the oil pan until it starts.

When this dish is stir-fried, a layer of oil should be added, so that the fried crab roe will be more oily.

The fried egg batter is as white as hibiscus, hence the name of this dish.

Because the hibiscus is white, the crab roe is delicious and very popular, and has become a famous local dish with a long history in Shanghai.

And the money crab fight is actually a legend.

This dish originates from Shunde, the hometown of Cantonese cuisine, and its real name is the money crab box, which sounds like a seafood dish in the seafood area, and looks like a seafood dish, but in fact it is a taro paste-based dish.

The practice is very elegant.

The requirements for knife work and heat are extremely high.

The skin of this crab box needs to use a layer of fat on the pig's back, and when cooking, you need to wash the fat clean, use a quick blade to form two thin slices of uniform thickness, and add cornstarch to make a box-like shell.

First fry it once and shape it, and then fry it into a slightly curved shape and then you can take it out.

After the crab box is made, wrap the shrimp meat, crab meat, pork, and salted egg yolk and put it in hot oil and fry it over low heat until golden brown, and you can see the color inside when it is served.

It tastes excellent, with a crunchy outer layer and a plump inside, salted egg yolk and shrimp that are salty and fresh, and a variety of wonderful textures are mixed together.

It's just that this way of eating is too greasy, and some people later improved the dish into a dish after removing the fat.

Lipu taro is used as the leather, the ingredients inside are inconvenient, and the fried crab box is crispy and thin, and the freshness and sweetness melt in the mouth.

However, Jingling rarely eats taro paste, and it just so happens that the taro in the store has also run out.

The new taro was not delivered, the main ingredients of this dish were missing, and Suzi could not be placed and changed directly, so Mo Xiaomi was specially asked to ask the diners if they could accept the change.

After a while, Mo Mi returned and told Su Zifang that the guests could accept the change, but since there was no taro and no seafood, it would be good to change it to vegan directly.

Su Zifang looked at Mo Xiaomi suspiciously, his eyes full of black question marks.

Isn't it just taro with the outer skin missing? It should be no problem to replace or replace the original lard with other mashed potatoes.

Why does this guest want to change all the ingredients?

You know, this difficulty is a little different from the original dishes before.

Whether it is a crab box with lard or a crab box with taro, the method is similar, but the filling is changed.

However, if you use vegan fillings, it means that the entire dish needs to be redesigned.

"I see, changing the filling of the dish needs to be remade, you tell the guest to wait a minute. ”

Mo Mi left in response, and Su Zifang began to think about the practice of this crab box.

The first thing to solve in a vegan crab box is the problem of crab buckets.

It needs to be fried to the crispness and texture of the original crab shell, and it should not be too complicated to make.

The filling inside does not need shrimp and crab to have the taste of crab bucket, which can only be made by the crab race.

Su Zi thought of a dish for a while.

It was a sharing about vegetarian food that I saw in the circle of friends, teaching others how to make vegetarian ingredients into the shape and taste of meat.

I went back to the favorites and looked through it, and Su Zifang suddenly had an idea about this dish.

Quickly emptied the cooking table and asked Yuan Caizhe to help prepare the dishes he wanted to use.

Bean skin, bean curd, carrot, persimmon pepper, egg yolk, black fir, fungus, vermicelli, oyster mushroom, ......

These dishes are all always prepared in the store, and in less than five minutes, Yuan Caizhe processed all the ingredients and sent them to him.

Everyone knew that Su Zifang didn't need another cut when he made these dishes, so he sent them over.

Su Zifang first blanched the bean skin and yuba in green onion and ginger water to remove the beany smell, then cut it into an oval shape of about the same size, mixed the egg mixture, and then glued a layer of breadcrumbs, and rolled it in a hot oil pan with a frying spoon a few times.

With a sizzle, the crab bucket in the spoon is instantly set!

Su Zi took it closer, nodded with satisfaction with his appearance, and took a bite of it, but frowned again.

Although the appearance is the same as that of the crab bucket, the taste is still a little worse, the simple bean skin is too thin, and there is no softness of the crab shell after the entrance, but a kind of crispiness.

Yuba is more wrinkled, the taste is difficult to enter, and there is still some beany smell.

After a few seconds of silence, Su Zifang tried to make a suitable bean skin again.

His idea is very simple, since one layer is not soft enough, then go up two or three layers, and there will always be this taste!

First, the bean skin is artificially made into folds and fried in the pan, and then the other two bean skins are spread out and fried to set.

The three tofu skins are layered on top of each other, re-coated with egg wash and breadcrumbs and fried in a pan-fried manner.

This time, the smell of crab shells finally appeared, and the texture was very similar.

Su Zifang sighed secretly, finally solved a big problem, and could start preparing the filling with confidence.

Compared to the crust, the process of preparing the filling is much simpler.

Thanks to Su Zifang's previous experience in cooking mushroom soup with Mu Fei and configuring vegetarian soup by himself, the dishes he chose this time can be regarded as obviously substituting.

Chopped carrots can be used as shrimp, bell peppers and fungus to provide a crisp texture, salted egg yolks and normal egg yolks are substitutes for crab roe, and the best ones are king oyster mushrooms and vermicelli.

One thick-cut knife pretends to be abalone, and the other pretends to be shark fin.

Put it all together, it really feels like a bit of seafood filling.

The condiments are even simpler, only peppercorn powder, fish sauce, and salty salt, so that the flavors of these ingredients can be blended as much as possible, showing the taste of vegetarian and fresh.

"Is that okay?"

Zhang Zidan had done hibiscus crab fighting, and he also knew that Su Zifang was trying in the direction of his attempt, so he glanced at it and frowned a little puzzled.

"Try it, I'm not sure. ”

Su Zifang faintly felt that he had forgotten something, but everything was ready, so he could only do it first and then look at the situation.

The crab shell has become soft and can only be refried.

Su Zifang grasped the time and fried a crab bucket that was even more crispy than just now, and he couldn't even tell it from the outside.

The filling is the same as fried and oiled.

When the juice was added and finally sealed, Su Zifang finally thought that he had forgotten something!

That is, the vegetarian stuffing will absorb oil after stir-frying, and if it is fried at this time, it will inevitably make the crab bucket too greasy.

But...... The filling in the pan has been fried, and the only way at the moment is to decant the grease again.

Su Zifang thought about it, and the idea of trying flashed in his eyes.

Place the dish in a gauze bag and rub it gently.

Ten minutes later, the de-oiling of the filling was completed, and Su Zifang began to fry his own vegetarian money crab bucket in the pan nervously!

Success or failure, in one fell swoop!