As the saying goes, there was a loud bang in the sky, and the crayfish appeared brightly. Pen Fun Pavilion wWw. ｂiquge。 infoSince crayfish was pushed to the altar by foodies, it has been prosperous for a long time, dominating the rivers and lakes for decades, and it is far from the end. From the peddler's pawn to the spring and snow, despite its negative reports every year, it is still very popular every year. The wild ones have been eaten up, and artificial breeding has even led to the breeding of crayfish has become an emerging industry.

Now there is no shortage of oil and salt at home, and spicy seeds are also standard for every household in the southwest region. Yang Xiaobei cheered up, and the spicy crayfish that was remediated with 12 points of effort condensed the essence of many foodies, which was naturally fragrant, fatty, and delicious. In order not to waste his tongue, Yang Xiaobei simply boiled a large pot and put it directly in front of Chef Liu, the color and fragrance...... Chef Liu, who is a gourmet, was captured on the spot.

"This ...... Is this a crayfish?Xiaobei, how did you come up with it?" Without saying a word, Chef Liu peeled a shrimp shell and threw it into his mouth. The taste of his mouth immediately widened his eyes. The crayfish are red and oily, and with a spicy aroma of chili peppers and spices, it is very appetizing at first glance. It is also surprising to eat, numb, spicy, fresh, fragrant, in a word, delicious!

Yang Xiaobei smiled and didn't speak, and beckoned other masters to come and eat. A large pot of shrimp was quickly swept away by everyone, Zhou Pinzheng didn't grab much, and looked at Yang Xiaobei with a resentful face - he didn't say a word to himself about such a delicious thing, and he took it all, this is good, there is nothing left......

In the past, Chef Liu also studied this kind of shrimp roe that no one eats. According to the local experience of eating shrimp, they are all stir-fried by pinching the head and removing the tail, but this kind of crayfish meat is relatively old, not to mention, there is a little bit of meat left after pinching the head and tail, and the taste is not very good. Now Yang Xiaobei washes the shrimp and roasts it as a whole, adding various seasonings, it tastes very chewy, the key is that the taste is good, and the more you eat, the more fragrant it is.

Yang Xiaobei didn't hide it, and when she saw Chef Liu asking, she popularized the precautions for crayfish to everyone - she originally planned to promote it, as a civilian food, it is convenient to take materials, and it can also "eliminate harm for the people" by the way, and she has no reason not to push out this "spicy crayfish".

"There's really no other trick, and the most important thing to pay attention to is cleaning. Crayfish like to burrow and generally look dirty. In addition, it looks like it is dancing with teeth and claws, and everyone used to pinch their heads and pliers when they were troublesome. "The second is seasoning, as a professional, Chef Liu only needs a few bites to know what seasonings to use. Yang Xiaobei emphasized the points that need to be paid attention to, one is not fishy, and the other is not old. Note that these two points will not be unpalatable after all.

Along with the spicy crayfish, there is also a bag of live shrimp caught by the second uncle in the past two days, and 6 rabbits at home. Everyone has been cooperating for a long time, and Chef Liu understands it and knows that Yang Xiaobei is about to launch a new trick. The rabbit is okay to say, it has been said before, and the supply is not much now, not the main one. The highlight is this bag of crayfish.

"This shrimp is well cooked, and the taste is no worse than other fish and meat. The key is that the price is cheap, and there is no need to be as tight as other materials, as long as you can sell them, we can supply as much as we want. "This is the point, and it is also the most important thing for everyone in the guest house. Why do they always buy eel loaches, and are they the best sellers? Not really, just because they are unplanned and in abundant supply, unlike meat mills and state fisheries, which have limited production.

Everyone is very excited, Yang Xiaobei set the price of crayfish very low, 2 cents a catty, first, this guy is everywhere, he can catch a dozen catties casually, and secondly, it is expensive to eat, and it is not a problem to solve a meal of three or five catties and five, and the price is not suitable if it is high. The purchase price is intended to be set at a dime a catty, so that everyone can pick it up by the way after work, and there are a few cents a day. A piece of income. I'm sure you're still interested.

I thought that in the near future, crayfish would start from Baiyun County and become famous all over the country. Just like a certain county in northern Jiangsu in later generations, it was regarded as orthodox, and anyone who eats crayfish must recognize "Baiyun crayfish", Yang Xiaobei felt full of energy...... Well, everything is just her imagination at the moment, and no one will know that this humble crayfish can make such a great name except herself.

Because it involves new dishes and business, Chef Liu is not too troublesome. It's not like yellow eel, it's a traditional delicacy. Although Yang Xiaobei said it lightly, she didn't use the "secret recipe", no one knows. While she is here now, Master Liu rolled up his sleeves and went into battle in person, ready to cook a pot - Xiaobei said, this shrimp is only more convenient to sell, and a big pot is burned every day, and guests can directly return to the pot and put it on the plate when they order, which saves a lot of money compared to other dishes every time they prepare ingredients and stir-fry on the fire.

Since it was a guide, Yang Xiaobei simply guided the shrimp washing. Because I don't know how many times the health problem of crayfish has been in the news headlines in later generations, she has been particularly concerned about this aspect. Nowadays there is no such thing as "washing shrimp powder", and if it is supplied in large quantities, it is definitely not an easy task, especially if there are no thickened plastic gloves. Seeing the crayfish poured into the sink with teeth and claws, the master of washing vegetables is one head and two big, if he serves this dish in the future, his hand will be tribulated, and he will be in tears......

Putting aside the grievances of the vegetable washing master for the time being, the crayfish produced by Master Liu is also very popular. The family is an old driver, and the seasoning in the restaurant is not much more than that of the Yang family, and after mastering the trick, Chef Liu soon had a feeling for the cooking of crayfish. Since then, it has been out of control, and a variety of crayfish dishes have emerged one after another, properly leading this wave of food trends.

This time, Zhou Pinzheng was quick with his hands and feet, and he filled a pot and hid it while he was still in the pot -- he had nothing to drink a little wine at home, and some crayfish was simply enjoyable! By the way, he has been in northern Hubei for almost half a year, and he has successfully conquered the chili pepper without spicy spicy eyes at the beginning, and now he has successfully conquered the chili pepper without spicy or happy, and Zhou Pinzheng's adaptability is also amazing. Besides, he is determined to marry a daughter-in-law in northern Hubei Province, how can he do it without eating spicy food? Do you still want family harmony? Not only can he eat it, but he can also burn it. No, he has already consulted with Master Liu, and he has learned a few authentic northern Hubei dishes.

The result was a happy ending. Chef Liu made a decisive decision and started serving spicy crayfish tomorrow. According to Yang Xiaobei's suggestion, he also specially wrote a signboard at the door. Let everyone know that there will be new products available tomorrow, so stay tuned. You must know that at this time, no matter what the restaurant, including the traditional restaurant in later generations, is the same, there is never a menu. When you start eating, the store will tell you what kinds of meat there are today, and what kinds of dishes there are. You pick it yourself, adjust what flavor you want to eat, just say it. But new dishes that have never appeared before are not suitable for this, and proper publicity is still necessary.

As soon as the notice came out, it immediately aroused everyone's interest. By the next day, crayfish was launched, and it immediately became popular in the county. The word of mouth that has eaten is passed on by word of mouth, and the price is really cheap, and there can be a big pot for one dollar, which is enough for several people to eat to their heart's content. Not surprisingly, the crayfish are on fire.