The only diner at the table, the waiter put the two vegetarian dishes on the table, turned around and retreated. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

At the recommendation of the waiter, the two asked for a bottle of rice wine and chatted while waiting for the main dish.

At this moment, in the kitchen, Wang Ming was wearing a white overalls, and the fine brush in his hand continued to scrub the sea crab that had fainted, until he brushed it twice, uncovered the back cover of the sea crab, removed the crab stomach inside, etc., and thoroughly cleaned it before putting it on the pier, and the No. 2 mulberry knife in his hand crossed an elegant arc, and when it fell, the crab was clearly divided into two and chopped into four pieces.

The shallots, ginger slices, and bell peppers are cut and set aside, and the rice cakes are boiled in boiling water for two minutes, then cut into strips and set aside.

"Remember, crabs must be cleaned before processing, especially sea crabs, if there are dead sea crabs in it, throw them directly, don't worry about waste, dead sea crabs must not be served on the table, we have to do our best, no matter which link, I hope you can take it seriously."

Wang Ming's gaze fell on the few people on the pier, the slight voice of the words, but with undoubted firmness, and after his voice fell, several people also nodded seriously.

There are a total of three woks in the kitchen, and the wok occupied by Wang Ming is the last one, some distance from the other two stoves, close to the steamer.

The little brother who played the lotus was very clever and took all the raw materials needed by Wang Ming to the cooking table behind the wok, and looked at Wang Ming who had already ignited the flame with a trace of excitement.

The flame on the stove rose, whining, Wang Ming put the wok on the fire, cleaned it, injected cooking oil, and then, when he turned around, the little brother behind him pinched the crab leg in his hand, and gently patted a layer of starch at the knife edge of the crab body to prevent the crab roe and crab paste from flowing out.

The oil temperature was heated to seventy percent, Wang Ming turned the flame down, and then, patted the starchy crab meat in the pot, and when it was cooked on low heat, the shell quickly turned yellow-red.

After about thirty seconds of frying, Wang Ming salvaged the sea crab, and at the same time, a faint fragrance of seafood gradually spread.

Pour the oil in the pot into the oil guzi, after a quick cleaning, the wok is on fire again, add a little base oil, green onion and ginger slices into the pot for stir-frying, then, add a little tomato sauce and Korean hot sauce, stir-fry, with the fresh and spicy taste permeating out, Wang Ming added a small amount of garlic hot sauce, light soy sauce, cooking wine and a little sugar, inject a small amount of water, stir evenly, put the fried sea crab into the pot, stir-fry over high heat, pour in the rice cake, simmer for about 30 seconds, Until the rice cake in the pot is initially flavored, then pour the bell pepper into the pot, after it is broken, pour in a little red oil, and stir-fry out of the pot.

Wang Ming took out chopsticks, picked out the parts of the crab meat one by one, covered with a few rice cakes, and then put the two shiny red crab lids on it, as for the bell peppers and the remaining rice cakes in the pot, they were scattered aside, sprinkled with minced chives, and the few bottom red oil in the pot were also gently sprinkled on the top of the crab lid.

On the conditioning table, in the white moonlight disc, two large sea crabs with six or seven taels are placed in it, with the heat rising, a fresh and fragrant taste mixed with a slight spicy smell, quickly spread, soon, under the plate, there are dots of red oil seeping out, adding out of thin air a color that makes people's appetite explode, red and shiny big crabs, with glutinous soft and fragrant rice cake strips, looking at it makes people drool.

"It smells so good."

Looking at the oily and fragrant rice cake crab in the moonlight disc, the little brother who played the lotus said secretly in his heart, and then, after quickly picking it up, he walked steadily in the direction of the food mouth.

After Wang Ming quickly cleaned up the wok, he raised his eyes and looked at the time, it was already eleven o'clock at this time, but there were not many menus, and the few were mostly regular dishes and a small number of handmade dishes.

Looking down the hall from the place where the food was served, the waiters stood in a neat row, and the world outside the glass window had cars coming in and out from time to time, but there were not many diners.

On the first day of opening, Wang Ming didn't think about directly hitting two hits, and what he wanted was to be able to catch at least eighty percent of repeat customers, and would rather eat a thousand times than a thousand people.

At this time, in the hall, as the rice cake crab was brought to the table, the man put down the chopsticks in his hand, reached out and picked up the aged Huadiao wine on the table, poured two small glasses, looked at the bright red and spicy rice cake crab on the table, and smiled at his companion.

"Come on, try it, you love crabs the most, and see how much difference it has with the taste of Yue Weixian."

The man's voice fell, and the chopsticks in his hand picked up the crab cover on it, and suddenly, a hot breath rose, and the taste of the fresh fragrance was even stronger, which made the man slightly stunned, and a look of surprise flashed in his eyes.

"The taste is strong but not scattered, and it looks pretty good."

Carefully scraped off the crab roe in the crab lid with a small spoon and put it in the woman's butterfly, the man smiled again, and then, with a hint of pampering, looked at the woman in front of him.

The woman looked very satisfied, revealing happy eyes, gently put the fat crab roe into her mouth, a rich spicy and fragrant taste accompanied by the entrance of the crab roe, with the slight wriggling of the tongue, the fat but not greasy crab roe diffused out of its indescribable fragrance and smoothness, and spread rapidly in the mouth, making the woman's eyes suddenly brighten, showing a happy smile to the man in front of her.

"Delicious... The spicy taste is very unique, not the kind of dry spicy, and the unique umami of the crab is maintained very well, combined together, wonderful, especially the crab roe, fat but not as good, smooth to the extreme, compared to the fried crab of Yue Weixian, whether it is the taste or the selection of crab materials, it is perfectly surpassed, this is the best crab I have ever tasted, this chef can, enough to carry the brand of crab heaven and crab. ”

"Then if you eat in the future, it's here, and it's close to home, this environment is also good, there is also a place on the second floor, and the next time you invite guests to eat, the first choice is here."

The man smiled and said, with his understanding of women, he can make women say this, this rice cake crab is indeed unique, at this moment with his voice fell, when he stretched out his hand, he put a piece of crab in the butterfly, looking at the split piece of crab meat, through a layer of light spicy red oil hanging on the crab, the large piece of crab roe in it is clearly visible, so that when the man nodded, he took a bite carefully, and at the same time, he also made him nod and gave a thumbs up to the waiter who introduced the dish on the side.

"Let's drink some, doesn't the reminder sign say that rice wine is the best drink to pair with crabs? This Shaoxing Huadiao wine, also known as daughter red, is said to be specially paired with crabs. ”

The aged Huadiao wine and rice cake crab made the two of them eat very happily, and before they knew it, the two sea crabs were only left at the bottom of the plate, and even the two vegetarian dishes were not much left.

"Today's meal is so comfortable, and these people in the community will be blessed in the future, it looks like a small place here, not to mention, the taste is really good, and I will have the opportunity to introduce other diners to you in the future."

The two settled the account, and when they went out, the woman said with a smile, until this moment, she still felt that her mouth was fragrant, which made her slightly drunk after drinking a little rice wine, and her attitude was much better than before.

"Bang...... Bang bang..."

There are not too many diners in the hall, as slowly people walk in one after another, after barely filling, there are only a dozen tables, and at this moment, nearly dozens of cars have stopped at the gate of the crab sky, with the strong closing sound of the door, a large wave of diners suddenly attacked.

"Yo he, crab heaven and crab land, yes, I like this plaque, waiter, six."

"This is the restaurant opened by the champion of this year's cooking competition, and besides, it is a closed disciple of Lao Chuan Lu Taidou Wei Tianxiang, I must try it."

"Don't worry, it's not almost, but this Wang Ming is really low-key, I said that after I won the championship, there was no news, if I didn't see the leaflet, who would know that he made this store by himself here?"

Dozens of people walked in towards the crab sky, and there were also discussions among each other, which made the waiters in it stunned, and then, with a smile on her face, Feng Lijuan began to arrange for the guests to sit down and order food one by one.

"One steam seafood, one gold medal spicy crab."

At the mouth of the dish, a list was handed in, and as the dishes on the pier were distributed, the noisy sound outside the hall also reached Wang Ming's ears.

"So many people?"

Wang Ming shook his head, because he was still working in Yufu Building, he didn't deliberately advertise, everything was going on in a step-by-step way, but the sudden influx of a large number of diners made him thoughtful, and then shook his head with a smile.

I was free for most of the morning, at this time, with the menus coming in, the stove in the kitchen was rising, whining, the exhaust fan emitted a strong suction, the sound of pots and pans colliding, mixed with the cheerful rhythm of the contact between the knife and the pier surface, making the kitchen quickly enter a busy state.

The kitchen was deserted from before, and in the heat of the day, Wang Ming looked at the dishes on the menu about crabs, and walked up to the No. 3 wok.

"Crab porridge." (To be continued.) )