Bai Xia said: "Crabs are divided into six grades, and the first class is lake crabs, such as Yangcheng Lake and Jiaxing Lake; the second class is river crabs, such as Jiujiang and Wuhu; The third class is river crabs; The fourth class is brook crab; The fifth class is the ditch crab; The sixth class is sea crabs. The crabs in the Chaoshan area, I mostly use sea crabs, and as far as I can see, I am afraid that they are pike crabs. ”

Sure enough, Xie Xiongfei really added: "As for the type of crab, there are also requirements, and the dish I cooked at that time was a ginger and onion pike crab, so what you have to do is a pike crab." But there are no requirements for the practice, you can do what you like, how to make it delicious, I don't have any restrictions. ”

Sikong Yao slowly relieved, the pike crab is seafood, a sixth-class crab species, even if the Yao family can come up with a good quality pike crab, it is only a pike crab in the end, and the gap will not be too big.

Xie Xiongfei then said: "On the way here, I saw that a batch of pike crabs happened to enter the fishing market outside, and I was going to take them home and steam them, so let's take them all for you to cook at this time, so as to save time and waste time looking for ingredients. ”

If you're a seafood eater, you won't hate crab dishes. At any restaurant next to the beach, there will be crab dishes specially prepared for those who love crabs. Whether it's served as a cocktail crab claw, half a crab, a whole leg, a split crab leg, or a "snack" cut, it is popular with tourists for its slightly sweet taste and snow-white and tender meat. The different cut portions make it the perfect choice for a variety of convenient and affordable delicacies. Widely used: whether steamed, tenderly fried. Baking or microwaving, crab is an enticing and varied seafood dish.

After taking out the pike crab, the two pointed ingredients like a shuttle were waving the pair of pincers that were not considered Kongwu, but the carapace was still beating shiny. Xie Xiongfei then smiled again: "The most classic way to eat crabs is actually steaming, and the rest are all waste, and boiling crabs is even more wasteful." Before steaming, it should be cleaned first, either in a basin of water or under running water, and the whole body of the crab should be scrubbed with a brush. The corners and corners are brushed clean. The key to steaming crabs is to tie them up and steam them on their backs. The legs don't fall off, and the yellow doesn't flow. The crabs bought back are fragrant when eaten on the same day, and after two days, the crabs are hungry and thin. It's not delicious. This ingredient was just caught. It's only been two or three hours. It is used for steaming, and it is the best choice. But I want to see more creative ways to cook, so you can use your ideas. No matter what kind of food it is, I'm okay with it. Even if I make one more crab meaty rice ball, I will be ecstatic. ”

When Xie Xiongfei said this, he obviously glanced at Su Congshuang again, and cast a very approving look at her, which shows that the previous thin-shell dish was deeply loved by Xie Xiongfei.

Yao Xu saw that Xie Xiongfei was biased towards Su Congshuang, and he naturally didn't feel good in his heart, but in front of the judges, who were the first chef in Chaoshan, Yao Xu only dared to be angry and didn't dare to speak, so he had to grit his teeth with hatred, thinking about how to deal with these pike crabs.

Although there is not much meat in the crab, the fat is plump, delicious and nutritious, and the meat of the crab meat is delicate and white. Like all crabs, the crab is generally eaten by steaming, dipped in ginger vinaigrette, and accompanied by alcohol. Bai Juyi, a great poet of the Tang Dynasty, once said, "Lu Zhen bear's paw is rotten, and seafood crab chela is made", which put the sea crab chelicera and bear paw together. In addition to fresh food, it can also be dried into crab rice, ground crab paste, pickled whole crab, made into canned food, etc. In particular, the meat of the two pincer-shaped chelicerae is filamentous and sweet, the crab yellow is bright and fragrant, and the food has a different flavor, so it has a long reputation and ranks first in seafood. As Li Yu said in the Qing Dynasty, "the crab is fresh and fat, sweet and greasy, white like jade and expensive like gold, and has made the color and fragrance of the three, and there is nothing that can be on it."

When Sikong Yao saw that the ingredient was crab, he was a little excited in his heart, and said, "If you have crabs, wouldn't it be nice to make the shrimp and crab pot you ate the day before yesterday?" That's delicious. ”

Yifan recalled the shrimp and crab pot he had eaten at the Xin Ji food stall, which was indeed worthy of praise, so he said: "Indeed, if you take out the shrimp with one ingredient, it is also excellent to make spicy shrimp." ”

Spicy crab is a classic Han dish in Sichuan Province, which belongs to Sichuan cuisine. A dish made with meat crab supplemented with green onions, ginger, Sichuan peppercorns, dried chilies, etc. This dish is fragrant, spicy, fresh, crispy, delicious and nutritious. The live meat crab is taken from the belly navel, the internal organs and gill leaves are removed, the leg tip and the shell edge are slaughtered, and after washing, the crab is cut into eight pieces, an appropriate amount of refined salt is added, and the cooking wine is mixed well. Put the pot on the fire, burn the refined oil to 50% oil temperature, then wrap the crab pieces with dry fine starch at the chopping point, and soak them in the oil pan until cooked. Add oil to the pot, boil to the oil temperature, put in the dry chili pepper festival, stir-fry the peppercorns, mix in the fresh soup, burn for a while, then add ginger, green onion and garlic, sea crab, and finally put in the refined salt, cooking wine, hoisin sauce, chicken essence and burn for about 2 minutes, thin the thickening with water starch, and finally add sesame oil, pepper oil, chili oil, pepper and stir evenly to put on the plate. When it comes out of the pot, it is fragrant, spicy, fresh and crispy, and the four flavors come out together, and the meaning of deliciousness is mouthwatering.

However, Bai Xia did veto: "No. ”

Sikong Yao frowned slightly, and wondered, "Why not?" ”

"Would you use cake flour instead of cake flour?" Bai Xia looked further, in the staple food, the ingredients are not replaceable at will. The spicy crab needs meat crab, and the pike crab, which has a sweet taste but little meat, is obviously not up to the task.

As soon as Sikong Yao said this through Bai Xia, he immediately came to his senses, and it seemed that he was thinking about things too simply.

Sikong Yao pondered for a while, and then said, "I know, then what do you think should be done?" ”

Bai Xia didn't seem to have a good coping plan, but said: "Chaoshan people like light and delicious, even if they don't use the pike crab now, the spicy may not be able to cater to Xie Xiongfei's taste." Previously, Yao Xu's red soup ivory mussels, even if they were placed in a second-rate restaurant, could be regarded as the top grade, and the pasta from the frost could barely be tied with it, which shows that Xie Xiongfei was deliberately partial to the frost, and his taste should not be very spicy. ”

Sikong Yao frowned slightly, and said, "Reluctantly a draw?" Are you saying that Yao Xu's cuisine is actually on top of the frost? ”

Shui Ying said a little unhappily: "Hey, little brother Bai, I'm not happy when you say this." From the frost how could you lose to that kind of guy. ”

Bai Xia shrugged noncommittally, and did not mean to entangle with Shui Ying, but said: "In the cooking duel, the taste preferences of the judges will affect the value of the cuisine to a certain extent. So generally speaking, there will be a lot of judges in the official competition, at least an odd number of units with more than three people, and it is actually unfair to have a one-person cooking duel like this. ”

Shui Ying's consciousness was still stuck in Bai Xia's belief that Su Congshuang's cuisine was inferior to Yao Xu, while Sikong Yao had already understood what Bai Xia meant, so he said: "So, if Su Congshuang wants to win, he should cater to Xie Xiongfei's taste as much as possible, that is, light?" ”

Bai Xia's eyes showed a little relief, nodded with satisfaction, and said with a smile: "Yes, that's it." Although in the case of the same ingredients, more attention is paid to the chef's own skills, Yao Xu, who graduated from the Saint-E-De Lu Culinary Academy, obviously has more advantages than Congshuang. But this duel does not necessarily seem to have no chance of winning, judging from Xie Xiongfei's words, it is obvious that he favors Congshuang. If this point can be used as a breakthrough, then there is still a lot of competition. ”

Sikong Yao sighed a little helplessly: "Why did you say this, it seems that this duel is very unfair." ”

Bai Xia disagreed, and said with a smile: "There is no absolute fairness in the competition, if the party who is treated unfairly is Congshuang, then this game is categorically meaningless, but now it is obvious that the judges have the intention of helping Congshuang, so based on this basis, the gap in the level of cooking can also be made up." ”

Xie Xiongfei's preference for Su Congshuang, Yao Xu naturally understands. After graduating from the Faculty of Cuisine of St. Edro de Lu, he has experienced countless cooking duels in his life, and this kind of competition with only one judge is not inherently fair. However, he also understands that the world is impermanent, and the goddess of victory is never on his side. This has not happened before. However, what really allowed Yao Xu to graduate from St. Edro Cuisine Academy was definitely not the delicious food that he built up with the advantages of high-end ingredients, but the absolute strength of his cooking skills, and his absolute strength to cook delicious dishes.

Yao Xu, who has strength, will not care about those irreversible external factors. Regardless of whether Xie Xiongfei favored Su Congshuang or not, as long as Yao Xu could make more delicious dishes than Su Congshuang's dishes, Xie Xiongfei would definitely not be able to talk nonsense with his eyes open. Chaoshan's first chef, coupled with the title of a third-level gourmet, is definitely not something that Xie Xiongfei has exchanged for his personal preferences.

I believe that in front of truly delicious food, Xie Xiongfei's tongue will also convey the most authentic emotions. At this point, Yao Xu is not afraid at all, as long as he makes a dish that impresses Xie Xiongfei, then it will be fine.

Yao Xu, who has experienced hundreds of cooking duels, undoubtedly has a better mental quality than ordinary chefs, and he knows that what he needs to do now is to abandon all distractions and focus on cooking.

Yao Xu snorted coldly and said, "So that means that you just need to make the best pike crab dishes, right?" It couldn't be easier. Compared to the test in the St. Edro Culinary Academy, this is nothing at all! (To be continued......)