Food stalls can be seen in various large, medium and small cities in the mainland, and have nothing to do with local prosperity or poverty and backwardness. Where there are people, there are naturally food stalls. The so-called food stalls are mostly piles of food stalls, which are lined up. Each stall is erected in the most conspicuous place with a blazing pot stove, and on the long table next to it, spices, dishes, and disposable dishes and chopsticks are placed in turn, and the dining table is in a simple plastic shed set up, facing the street, ordering and eating at a glance.

Stalls with many diners, without the boss shouting, will gather more and more guests, while stalls with fewer diners are becoming more and more deserted, and because many people have nostalgic habits of eating, they feel good after eating, and they will take the initiative to come again next time. The resulting Matthew effect made the popular stalls thrive, while the deserted stalls were unsustainable, and finally closed their doors.

However, it doesn't matter if a stall is closed, naturally new people will rush in, and a new round of competition will begin to be staged again. Doing a food stall business, looking lively, is actually very hard. Every day, I go to work at sunset and dusk, set up stalls, and cook and serve customers. When there are no guests, the stall owner is idle and worried, when there are many guests, he can't wait to give birth to three or four more hands, busy and non-stop, until late at night, the crowd is scattered, the stall owner is not reconciled, continue to guard, hope that the guests will come more, more, and the stall will be closed home when the day is almost dawn. By this time, the stall owner was covered in oil smoke and exhausted. However, you can't rest to your heart's content during the day, so you have to buy groceries, take care of them, and prepare for the next night. After so on, the stall owners of the food stalls were all haggard. Many of these stall owners are laid-off workers. as a channel for reemployment. Although the government also worries about food safety and urban sanitation caused by food stalls, it still secretly encourages it.

The so-called people take food as the sky, and they can be seen at a glance in the food stalls.

It was late in the day, and it was past dinner, but the number of people seemed to show no signs of abating, but the rate of growth had slowed.

Sikong Yao and others found this food stall, which is the hottest Xin family in the Chaoshan area, and is famous in Chaoshan for its shrimp and crab pot cooked with wonderful spices.

In a small stone pot, there are condensed red star pike crabs, prawns, chicken feet, winter melon, potatoes, dried white, green onions, ginger, garlic, pepper, Sichuan pepper, refined salt, light soy sauce, cooking wine, a little red wine, sugar, Chongqing hot pot seasoning, spicy fresh, and bean paste. Essence of chicken. Sausages and dozens of other ingredients. Looking at the boiling soup, I couldn't help but drool.

Shui Ying had completely forgotten to find a thin shell for Su Congshuang for a while, and said greedily: "I want this, I want this." ”

Su Congshuang looked around for a moment. In the end, I didn't find the thin shell I wanted on the fish steak in the food stall. There are clams and scallops. But he didn't lose what he wanted, and sighed helplessly.

After ordering a few random dishes, everyone was bored. I also look at the chef's cooking skills. The environment of the food stalls is probably not as neat as that of the restaurant, a random stove, only a spatula, where can be used as a chef's cooking station.

This is the characteristic of this Xin Ji seafood food stall, and the chef's cooking show is also a must.

Wash the chicken feet, put them in a pot and add water, cooking wine, green onions, ginger and pepper to cook, take out the cold water to shower, set aside, rinse the prawns and open them on the back, put on the cooking wine and set aside, change the sausages, potatoes and winter melons into knives and set aside.

The chef is moving in an orderly manner, the knife is like flowing water, and there is no trace of involvement, which is impressive, as if the shrimp and crab pot has been rehearsed tens of thousands of times, and it can be made almost with your eyes closed. The Xin family's food stall sells at least 200 pots of shrimp and crabs every night, and the piled up crab shells and shrimp skins can fill a car.

Pour salad oil into the pot, put in the bean paste, hot pot seasoning, green onion segments, ginger slices, garlic slices, pepper, pepper and stir-fry, wait for the rich fragrance to come out and pour in the prawns and stir-fry, add cooking wine, it should be the step of rice wine flavor, but also used a better quality brandy, put in the chicken feet and stir-fry a little to add boiling water, put in winter melon, potatoes, dried white, sausage, pepper, spicy fresh, refined salt, chicken essence, sugar, light soy sauce After boiling, skimming off the foam is the most important step.

After boiling, change to low heat, and add chili peppers to adjust the spiciness according to the customer's taste, and the secret spices, even the shell of the pike crab can be sucked out of the fragrance. Observe that the soup is slightly thicker, and the vegetables are cooked, at this time it is already half better, change the heat to high and burn for a while, remember the problem at the bottom of the pot, pour the contents of the pot into the container, and sprinkle chopped green onions, minced ginger, garlic slices, and pepper on top. Pour oil into the pot, put the peppercorns into the stir-fry, remove them, raise the temperature of the oil to eighty percent hot, and make the shrimp pot in the container oily.

The so-called sound oil is to pour the blanched ingredients with hot cooking oil, which can make the taste of the ingredients better and firmer, and the aroma stronger.

Shui Ying was so hungry that her saliva flowed, after the shrimp and crab pot was served, she completely ignored the boiling heat of the oil, and opened her mouth with the largest crab claw, and suddenly felt that something was wrong, and stuffed it into Su Congshuang's bowl, and then stretched out the chopsticks to the remaining crab claws in the pot, the action was as fast as a god, Bai Xia and the others had not yet reacted, Shui Ying had already eaten with both hands.

Yifan reacted at this time, and also joined the front, picking up an open-backed shrimp, because it has undergone special knife treatment, so as soon as the tail is pinched and pulled, the shrimp shell will fall off completely, which is extremely convenient.

The flesh of the prawns is tight, and the flavor is even more intense under the combination of spices, and when you bite into it, the fragrant soup erupts in your mouth, mixed with the sweetness of the shrimp itself, which is eye-catching.

Yifan was stunned: "This shrimp is delicious, the taste is firm and tender, the taste is a must, the taste of the seasoning is not abrupt at all, and it is extremely harmoniously blended together." ”

Shui Ying smiled: "This crab is delicious, the meat is smooth, and it melts in your mouth!" ”

Bai Xia looked at each other with empty eyes, only hating himself for sitting in a wheelchair, his hands were short and incompetent, and he couldn't stretch his chopsticks into the stone pot, and couldn't help but sigh.

Sikong Yao laughed lightly and said, "What do you want to eat?" I'll clip it for you, do you want shrimp or crab? ”

Bai Xia pondered for a while, with indescribable pleasure in his heart, and then cast his eyes on the stone pot, and immediately found something special, and said, "I want to try the sweet potato flour at the bottom of the pot." ”

Sikong Yao was puzzled: "Sweet potato flour? ”

Bai Xia nodded and said, "I saw earlier that before the shrimp and crabs were put into the pot, the chef spread a layer of sweet potato powder on the bottom of the pot. ”

Sweet potatoes are crisp and sweet when eaten raw, sweet and soft when cooked, eaten in the mouth, and sweet in the heart. It can be used as a staple food as well as a vegetable. There are many ways to steam, boil, fry, and fry, and once skillfully cooked, it can also become a delicacy on the table. It is a must to make this shrimp and crab pot to taste.

At this time, it was already more than eight o'clock in the evening, and the shopkeeper who was busy with the evening market was busy, and when he cleaned up a table on the side, he cast his eyes here again, and said with a smile: "Little brother will eat, the essence of this shrimp and crab pot can be all in this sweet potato flour." ”

Mixed with sweet potato flour made of maltose, smooth and jelly, smooth like a ribbon, the taste is excellent, and it can be more in line with the deliciousness of the soup, which is full of the essence of a pot of shrimp and crab pot, but it can all be sucked away.

Seeing that the boss was idle, Su Congshuang said, "Boss, do you have a thin shell here?" ”

The boss was slightly stunned, and then smiled: "Yo, it turned out to be a local, I thought it was a foreigner when I heard your words before." It's a good thing, but only the locals know about it. ”

Su Congshuang nodded and said, "Well, then do you have any here?" ”

Although he knew that some strong people were difficult, Su Congshuang still wanted to try his best to fight for it, and he couldn't bear to give up.

Boss Xin shrugged his shoulders and said with a little amusement: "Where are I going to find you a thin shell now, how long has it been out of season?" ”

Su Congshuang also knew that everything was just useless, but she never wanted to go in her heart, and sighed helplessly.

Boss Xin then said: "Don't you try our fried clams here, mince the green onions, ginger and garlic, cut the red pepper into diamond-shaped slices, stir-fry the green onions, ginger, garlic and red peppers in the oil pan, put down the clams and fry them slightly, cover the pot for 30 seconds, add seasonings, and add seasonings to the pot depending on the opening of the clams." It's called a terrible one for dinner. ”

Su Congshuang smiled reluctantly: "No need, you shouldn't eat too much spicy at night." ”

Boss Xin is a businessman, so he naturally wants to do more business, and said, "Then don't you want to have a pot of white porridge?" How about eel porridge? Take the pot and add cold water to cook the eel, add green onions, ginger slices, cooking wine and cook until the eel is cooked and rotten, then remove the meat and bones, add japonica rice and fish soup, and cook until the porridge is about to be completed, add fish, salt, monosodium glutamate, season and wait, the taste is also speechless. ”

Su Congshuang smiled, although Shui Ying could hear the drooling, Su Congshuang obviously didn't have much thought to work on this matter at this time.

Seeing Su Congshuang's haggard face, Sikong Yao couldn't bear it, and said: "No matter what, it's not enough to eat vegetables, you have to eat some rice porridge, boss, take a pot of white porridge and give it to us." Maybe I'm not used to eating it, but this shrimp and crab pot is still spicy in the end, and I want to finish the porridge. ”

The boss nodded, and said with a reluctant smile: "Yes, how about some side dishes, brine intestines with pickles, and some red meat and rice, and in the white porridge, gurgling and asking people to drink three bowls." ”

In the end, he is a businessman, and he can talk about it, Sikong Yao couldn't help it, so he smiled helplessly: "Then let's have a copy as you say." ”

"Telak." Boss Xin threw the rag on his shoulder, held more than a dozen plates in both hands, and quickly finished the table and placed an order.

And when Sikong Yao turned his head, he suddenly found that Su Congshuang's eyes showed a little joy. (To be continued......)