As if he had caught Bai Xia's voice, Yao Xu cast his gaze to this side inexplicably, originally thinking that he had an illusion, but when he saw Bai Xia, Yao Xu laughed.

"I met you at the Sino-French food exchange meeting last year." Yao Xu said to Bai Xia that at the exchange meeting last year, although Yao Xu did not have the opportunity to show his skills, Bai Xia's cooking show on behalf of the French royal family made Yao Xu have deep memories.

Bai Xia and Yao Xu's eyes met in the air a little, and Bai Xia said, "It seems that you have learned your teacher's craft." ”

This dish of flowing yellow crab is the work of Yao Xu's master, and it is also the proud work of the culinary master who specializes in crab cuisine in the St. Edro Culinary Academy. However, Yao Xu smiled and said, "I have learned the teacher's craft." But as a student of his, the dish I want to make is a new dish that can surpass his drift crab and create a new dish with my cooking method, the Extreme King Crab! ”

The blue crab used in the flowing yellow crab is delicious, nutritious, and has the effect of nourishing and strengthening the body. In particular, the female blue crab is known as "sea ginseng". Blue crabs are abundant in warm shallow seas, mainly distributed in the coastal areas of Guangdong, Guangxi, Fujian and Taiwan, especially in Jiangsu and Zhejiang.

The use of pike crab to make this dish of yellow crab is obviously insufficient, but it is definitely impeccable. However, Yao Xu still needs to innovate, and it is unimaginable how delicious the dishes he will make.

A pale cyan flashed in Yao Xu's hand, and he said, "This kind of ingredient, France definitely doesn't have it, right?" ”

Bai Xia's eyes narrowed, and he saw clearly what Yao Xu was holding in his hand. Suddenly stunned, he muttered: "It seems that this time, Congshuang is in trouble." ”

Sikong Yao's heart sank, and he said, "Why do you say that? ”

Bai Xia sighed, pointed to the ingredients in Yao Xu's hand, and said, "That, you shouldn't have eaten it, right?" ”

Sikong Yao followed Bai Xia's hope, and a round pale cyan egg made Sikong Yao stunned, and said, "Yes...... Eggs? Not right......"

As a pastry chef. Sikong Yao knows what an egg is. The ingredient in Yao Xu's hand, which is about the same size as an egg, but has a completely different color, is definitely not an egg, it is another kind of poultry. That's duck eggs.

Bai Xia responded: "It's a duck egg." And it's salted duck eggs. ”

"Salted duck eggs?" Sikong Yao was born in Shengyi City. In this place where the best cuisines from all over the world are gathered, many exquisite ingredients from the side of the world are not revealed in the market, and Sikong Yao knows this kind of ingredient for the first time.

Bai Xia nodded. If he hadn't attended many food exchanges, he wouldn't have known about this ingredient.

Salted duck egg is a special dish of the Han nationality, known as salted pestle in ancient times. Folk customs are also called salt duck eggs, "pickled duck eggs", "green fruits". Salted duck eggs have a long history in China, are loved by the common people, and are also favored in the market. It is a bit too much to say that it is a dish, but it cannot be denied the delicacy of salted duck eggs, which are pickled with fresh duck eggs as the main raw material, are nutritious, rich in fat, protein and various amino acids, calcium, phosphorus, iron, various trace elements, vitamins, etc., which are easy to be absorbed by the human body, and the saltiness is moderate, suitable for all ages. The eggshell is cyan, and the appearance is round and smooth, also called "green egg". Salted duck eggs are a kind of reconstituted eggs with special flavor and easy to eat, salted duck eggs are a good accompaniment to meals, and the color, fragrance and taste are very attractive.

Bai Xia explained: "Although the production of salted eggs is very common, there is not much circulation in the market, but it is more famous in Hong Kong, Macao and Southeast Asian countries. ”

There are two ways to make salted duck eggs, look for fresh duck eggs of uniform size, wash them, wrap them with yellow mud or straw ash that is stirred evenly with water and salt, and then put them into the jar of small mouths and big bellies, seal them for more than a month, or soak them directly in salt water, which is also sealed for more than a month, and take them out and cook them. After the former is cooked, it can be seen that the egg yolk naturally leaches red oil, and the egg yolk is finely sandy; The oil yield of the latter is much lower than that of the former, and the taste is not as delicate as the former. After the Dragon Boat Festival, it is a scorching summer, and a few salted duck eggs are boiled with chilled mung bean porridge, which is refreshing and refreshing, and the heat is immediately dispersed.

Yao Xu saw Bai Xia's feelings, and then asked: "Then do you know where to produce this salted duck egg?" ”

Bai Xia frowned slightly, he hadn't studied this problem, but he had seen a kind of salted duck eggs with a large size and six characteristics of freshness, fineness, tenderness, pine, sand and oil at the Australian food exhibition, and the origin of that salted duck egg was Gaoyou, Jiangsu.

Bai Xia replied without thinking: "Jiangsu Gaoyou." ”

As if affirming Bai Xia's response, and at the same time making a laugh of his victory, Yao Xu smiled: "That's right, it's Jiangsu Gaoyou salted eggs." Salted eggs processed with double yolk eggs have beautiful colors and unique flavors. ”

Hearing this, Sikong Yao's brows furrowed slightly, and he said in surprise: "Double yolk eggs? ”

Bai Xia knew what Sikong Yao was feeling in his heart, so he explained: "Duck eggs have a higher chance of mutation than eggs, and ducks have double yellows because of good food, strong duck bodies, continuous ovulation, and the formation of double yellows, or even three yellows." Gaoyou salted duck eggs are famous for their red color and oily nature. The double yellow salted duck eggs are boiled and cut, the egg white is like clotted white jade, and the egg yolk is like red orange liudan, which is pleasing to the eye and has a unique flavor. ”

Gaoyou double yellow duck eggs, one egg double yellow, double yellow duck eggs are as big as goose eggs, egg yolks are like blood, white are like snow, the shell of double yellow duck eggs is thinner than goose eggs, and some have a raised circle in the middle of the egg, which is known as the "king of eggs".

Sikong Yao muttered, "No wonder it looks much bigger than an ordinary duck egg." ”

Yao Xu used a knife to cut a salted duck egg, as if it was overflowing with hot lava, and the thrilling red butter immediately gushed out, the white is like jade, the egg yolk is like agate, red and white, the wall is beaded, and the Gaoyou double yolk egg is really a treasure in the world, a fine food product, and a national treasure.

Three Gaoyou double yolk eggs, a total of six egg yolks, painted into a plate of exquisite pearl and jade agate, and the female crab red paste reflects each other, Xie Xiongfei immediately knew what Yao Xu wanted, and when he slapped the table, he laughed and said: "Okay!" It turns out that the egg yolk is cooked with crab paste, and it will be delicious! ”

After washing the crab with white wine, remove the tip of the claw and the umbilicus, peel off the crab shell, dig out the stomach pouch and the water coat on both sides, wash and drain, chop and cut into pieces, pat the big chela with the back of the knife, sprinkle it with flour and set aside.

Two pike crabs, 3 eggs, six salted egg yolks, a little green onion and ginger, 50 grams of flour, 100 grams of raw oil, 25 grams of rice wine, 10 grams of refined salt, 2 grams of monosodium glutamate, 20 grams of water starch.

Heat the pot on the hot fire, slide the pot with oil, put 50 grams of raw oil in the pot and heat it, then stir the green onion and ginger slices to bring out the fragrance, push in the crab pieces, stir until the crab shell changes color, that is, add rice wine and white soup, salt, monosodium glutamate, after burning for three minutes, thicken with water starch, and slowly pour the beaten egg liquid in, stir in the pot with an iron spoon while drizzling, so that the egg liquid is evenly distributed on the crab pieces and the marinade, add cooked oil out of the pot and put it in the pot. The egg mixture here is made by mixing crab paste and Gaoyou salted egg yolk, and when it is put into the pot, it bursts out with a strong aroma that is almost intimate.

Since Yao Xu served the plate, Bai Xia's brows have been wrinkled, and he can't let go of it for a long time.

Sikong Yao saw that Bai Xia seemed to have something on his mind, so he asked, "What's wrong Bai Xia?" ”

Bai Xia pondered for a while and muttered, "The egg yolk he added to the pot is problematic in quantity. Less. ”

Sikong Yao didn't pay attention to this detail, but if he didn't use that much amount, the chef would refuse to waste the ingredients, especially at the St. E-De Lu Culinary Academy, even as a former student of the management department, Sikong Yao was taught at the beginning of the school year. Sikong Yao knew in her heart that since Yao Xu was able to successfully graduate from the St. Yi Delu Cooking Academy, he would definitely abide by this precept, so where did the part of the egg yolk that disappeared go?

When Sikong Yao looked at Xie Xiongfei with puzzlement, he couldn't help but pick up a crab bucket. The size of the pike crab is not large, and the shell is very thin, so it is very suitable to be fried into a crab bucket.

Xie Xiongfei's stomach was full of gluttonous insects, and he asked about the fragrance that kept burrowing into his nose, but he scolded with a smile: "It's outrageous, making such a dish will make people have high blood pressure." ”

Yao Xu was noncommittal and said, "It's okay to eat one or two once in a while." ”

Xie Xiongfei smacked his lips and said, "I'm afraid that after eating, it will be out of control." ”

The crispy and granular powder, which is the perfect fit of crab paste and salted duck egg yolk, is gently wrapped in flour, and the flavor is even more natural after the deep fryer.

Before Xie Xiongfei could express his admiration, the surprises hidden under the crab shell came one after another, Xie Xiongfei bit the crab bucket in half and discovered the secret hidden in the crab shell.

"There's crab paste in this crab? Wrong...... It turned out to be a pumpkin! Xie Xiongfei looked at it closely, it turned out that Yao Xu was in the position where the crab paste was originally removed, and he made pumpkin cake mixed with salted egg yolk to make the filling filling, which was really amazing.

Bai Xia had an epiphany, and he was also respectful, and said: "The part of the egg yolk that was missing was added to the crab bucket as a filling?" Interesting indeed. ”

Shui Ying gritted her teeth and scolded: "Interesting, you are big! What to do with frost! ”

Bai Xia disagreed, and said with a smile: "I just said that Yao Xu's cooking ideas are interesting, but I don't think that Congshuang will lose to him." ”

The gloom on Shui Ying's face swept away, and she smiled: "Then you mean that you can win from frost?" ”

Bai Xia shrugged his shoulders and said, "I didn't say that, I just think that the duel between chefs is not just a comparison of cooking skills, but a collision of experience and creativity. (To be continued......)