"Do you think that you are the only ones in the West who have the habit of cooking with fruits? We have more ways to cook with fruits in China, such as stir-fried beef and pineapple sauce with pineapple from Baodao, crucian carp soup with watermelon sauce and figs from the land of Qilu, soft fried chicken with lemon and lemon duck from Liangguang, pear and raw beef from the Xian people, and mango shrimp from southern Fujian。。。。。。 I can count a bunch of them for you. Xiao Peng said as he washed his hands.

Nikita replied, "Then what are you going to give us this orange for?"

Xiao Peng did not answer Nikita's question, but said in a non-questionable way: "In the Southern Song Dynasty of our country, there was a poet and a gourmand named Lin Hong, who wrote a strange book, called "Shanjia Qing Offering", this book records a lot of ancient dishes, which are difficult to restore today, one of which is called 'crab stuffed orange', the introduction of this dish in the book is: 'crab stuffed orange, orange rider truncated the top, cut off the grain, leave a little liquid, with crab paste meat inside, still covered with pedicle branches, into the small retort, with wine, vinegar, Steam, add bitter wine and salt. It is fragrant and fresh, so that people have a trip to new wine chrysanthemum and wine orange crab. And this dish was restored by my country's Hangzhou cuisine master Wu Zhenchu and became the first dish of last year's G20 summit. ”

Nikita's eyes lit up: "Xiao, do you want to make us 'crab stuffed oranges' for us to eat?"

Xiao Peng nodded first and then shook his head: "The raw material used in crab stuffed oranges is hairy crabs, which are river crabs, and we are sea crabs here now, I don't know if they are delicious or not." Let's give it a try. I've never tried it before, but today I tried it. Hill, go get a female snow crab and three male crabs. Then bring some more oranges. ”

Seeing Xiaoqiu come back with the whole snow crab, Nikita frowned and said, "Xiao, why do you still take the whole snow crab?

Xiao Peng was processing oranges there, and when he heard Nikita's words, he replied, "Removed the word 'ma'." Pick it up and eat it, you Star-Spangled people are big turtles!"

It's interesting that the people of the Stars and Stripes eat snow crabs, they don't like to eat offal, and the same goes for crabs, they only eat crab legs. There are automatic processing machines on large crab fishing boats, crushing the back cover of the snow crab, dividing the snow crab in half from the middle, leaving only the crab legs and then shipping it back to buy, including some king crabs are also processed in this way------ which is called a real waste!

What is the best thing about crabs? Crab roe and crab paste! Those are all good things in the back shell of crabs, and they just throw them away like this! This Nima is a tyrannical thing!

Chinese people pay attention to 'nine females and ten males' when eating crabs, that is, they eat female crabs before the ninth lunar month, and eat male crabs in October of the lunar calendar, which means that in the ninth month of the lunar calendar, the crab roe of the female crab grows the plumpest, and the crab paste of the male crab grows the thickest in October, which is the best time.

Xiao Peng washed the crabs and steamed them in a pot, while he asked Xiaoqiu to help him process the oranges: the two cut off a quarter of the top of the oranges, and then peeled off the orange pulp, leaving some orange juice inside.

After the oranges were processed and the crabs were steamed, Xiao Peng and Xiaoqiu pulled the crab meat out of the crab shell, and put the crab roe and crab paste aside.

Xiao Peng commanded Xiaoqiu and said: "Put the crab meat, crab roe, and crab paste into those oranges according to the proportion, only put the crab paste in color is not good-looking, only put the crab roe and the taste is too hard, you remember to put the ratio of six to three to one, put the crab meat below, the crab paste in the middle, and the crab meat on the top layer." Be careful not to stuff it too tightly, just fill it up with eight points. ”

After stuffing the crab meat, Xiao Peng took out a bag of dried chrysanthemums, put a chrysanthemum petal in each, and added a little salt to it, and then put the cut orange lid back on the orange.

"Add cold water to the steamer, pour in Jimo old wine, add rice vinegar to steam oranges together! Add more wine to steam, boil the water and steam it for another ten minutes before baking!" Xiao Peng commanded Xiaoqiu Dao.

Nikita swallowed, "Wow, it looks delicious." ”

Xiao Peng shook his head: "I really can't guarantee whether this is delicious or not, after all, the authentic crab stuffed orange is a Jiangsu and Zhejiang delicacy, they use river crabs, the crab meat of river crabs, crab roe, crab paste and sea crabs are different, the crab meat of river crabs is firmer, the crab paste and crab roe are slightly sweet, and the sea crabs have a slightly fishy smell." So I also changed slightly in this dish, the practice in Jiangsu and Zhejiang should be to use the southern rice wine such as Jiafan, Yuanhong, Shanzhuo, and Xiangxue, and the taste of steaming with different rice wines is also different. Although this Jimo old wine is also rice wine, it belongs to the northern rice wine, and the taste is different from the southern rice wine. And in order to adapt to the taste of sea crab, I used rice vinegar instead of balsamic vinegar commonly used in the south. So I'm a little nervous now, I don't know if it's delicious or not. ”

Xiaoqiu hurriedly slapped a sycophant: "Boss, there is nothing to say about your cooking skills, the food you cook must be delicious! But, Brother Peng, do we have rice wine in the north? Isn't this all something that southerners drink? Why don't we use white wine to steam? When we make sea fish, don't we always add white wine to remove the fishy smell?"

Xiao Peng stretched out two fingers: "First: sea crabs are not sea fish, the fishy smell is not so big, there is no need to use a stronger smell of liquor to remove the fish, second, who said that northerners don't drink rice wine anymore? In the past, there was indeed a saying of southern wine and northern wine, but the so-called 'northern wine' does not refer to liquor, but refers to rice wine produced in the north, and 'southern wine' refers to the rice wine with Jiangsu and Zhejiang as the core, that is, the rice wine in Shaoxing and Hangzhou. Even in the middle of the Qing Dynasty, regardless of the north and south, we Chinese people still drink rice wine. ”

Xiaoqiu didn't understand when he heard this: "Then why did the north start drinking baijiu later?"

Xiao Peng explained: "In the late Qing Dynasty, there were constant wars, grain production decreased, rice wine cost a lot of grain, and the alcohol content was low, so the output gradually decreased, and the custom of drinking rice wine in the north was gradually replaced by soju, and now only Shandong and Shanxi still have places to produce rice wine in the north." Now you see that sky-high prices of liquor often appear, in fact, in the Qing Dynasty, this soju was the wine drunk by the common class, and the upper class drank rice wine. In the opinion of the people of the time, only those who were not born properly preferred to drink liquor with a high alcohol content in search of excitement. In "Qing Shiduo", it is recorded that 'the price of rice wine is expensive to buy and rise, and the price of liquor is cheap to buy and fight'. ”

"Then what is the main difference between the north and the south rice wine?" asked Xiaoqiu.

Xiao Peng replied: "The raw materials, rice wine in the north is brewed with millet, and glutinous rice is preferred in the south. In fact, if you say it, the northern brewing method is the oldest rice wine brewing method, the millet through repeated boiling water evaporation, the color deepens, burnt but not paste, and the subsequent fermentation process also has the effect of coloring, no need to add caramel color at all. Because the southern rice wine is brewed with glutinous rice, it depends on the glutinous rice to be gelatinized at high temperature and then steamed in a steamer to achieve the effect of coloring, but the gelatinization process is difficult to master, and the speed is slow, so now in order to speed up the brewing time of rice wine, the southern rice wine generally adds caramel color to adjust the color during the fermentation process, so speaking of which, the quality of the northern rice wine is really not inferior to that of the south, and some even exceed the south. ”

After hearing this, Xiaoqiu simply broke the casserole and asked: "You just said the names of southern rice wine such as 'Jiafan', 'Yuanhong', 'Shanzhuo', and 'Xiangxue', what do they all mean? ”

Xiao Peng smiled: "The names of the rice wine you said do not belong to the classification of rice wine, for example, Taidiao, in fact, it is a rice wine blended with 'good brewing' and 'Xiangxue', and as for 'Huadiao', it refers to long-term storage of rice wine, most of which are filled with 'plus rice', because such wine in ancient times had to be decorated with colorful sculptures painted outside to prove that it was a good wine, so it was called 'Huadiao',' Daughter red' is also commonly known, in the early years of Jiangsu and Zhejiang people gave birth to children, parents will brew a few jars of wine buried under the big tree in the backyard, and wait until the child grows up to dig out and drink, when the woman gets married, she will call her daughter red, and her son will drink in Jinbang High School called 'Zhuangyuan Hong', these names are not classified by rice wine, and there are only four kinds of rice wine: 'plus rice', 'Yuan Hong', 'good brewing', and 'Xiangxue'. ”

"This rice wine and wine are actually quite similar, and they are also divided into 'dry' and 'sweet', and the names of these four kinds of rice wine represent 'dry', 'semi-dry', 'sweet', and 'semi-sweet' four kinds of rice wine. Among them, the semi-dry type is generally the most expensive due to its high requirements for fermentation. What 'Huadiao' and 'Daughter Red' are generally this semi-dry rice wine, which is what we usually call 'rice wine'. Now you get the idea, right?"

At this time, the mixed smell of wine and rice vinegar came from the steamer, and Xiaoqiu took a deep breath: "I will be hungry when I smell this taste." Boss, can you get out of the pot?"

Xiao Peng nodded: "I'll try one first." ”

He took out an orange from the steamer, opened the orange lid on it, and a rich crab fragrance wafted out, Xiao Peng took the spoon and tasted it, but frowned: "Tsk, it's not as delicious as I imagined." I guess I just passed. The salt in the orange is a bit excessive, which somewhat masks the aroma of crab roe and crab paste。。。。。。 Georgina, you were still there just a moment of seasickness and vomiting, how can you eat so much now?"

While she was still there to review her work, several people had already eaten it, and only the last orange in the pot was left alone.

Xiao Peng just wanted to stretch out his hand, but Georgina directly reached out and grabbed it and ran: "Yang hasn't eaten it yet, I'll let him taste it." ”

Watching Georgina run away, Xiao Peng was dumbfounded, is this still the same Miss Georgina?

After being silent for a long time, Xiao Peng picked up the phone and dialed a call: "That。。。。。。 Bloomberg, there's something I want to tell you, and it's about Georgina. No, no, no, you misunderstood, she didn't make trouble on the boat, and she helped with crab fishing. What happened to her? It's not a big deal, she's just crazy, that's all。。。。。。 ”

ps: My daughter is sick, and the update is a little late, forgive me!