More than a dozen clay pots caught a lot of raw seafood, Jiang Yunfeng, who had a bumper harvest, left a fat blue crab weighing about a catty, and the rest of the seafood was thrown back into the sea after asking Erina Nagi to learn that she didn't want it. Pushing the empty crockpot containing the successful retirement and a bucket full of blue crabs, Jiang Yunfeng returned with brisk steps.

Just after four o'clock, Erina Nagikiri, dressed in a chef's suit, came to the kitchen accompanied by Shinto Scarlet and began to prepare for today's meal as the head chef. Although the "Eat for a Week" program team recorded dinner, Erina Nagikiri also had to prepare breakfast, lunch and afternoon tea pastries for everyone in the villa, so the workload was very large.

Just as the master and servant were only proceeding as planned, an uninvited guest broke into the kitchen without warning. Erina Nagikiri was holding a kitchen knife and stared at the visitor very unhappily and said, "You don't look like a dead pig lying on the bed at this time, what are you doing here?!" ”

"That...... Miss, can we put the knife down first? Bright... I was so panicked..."The cold and shining blade of the kitchen knife in Erina Nagiri's hand made Jiang Yunfeng sweat.

After cutting off the carrot with a knife, Erina put down the kitchen knife, leaned against the cooking table, and waited for Jiang Yunfeng's next words with his hands on the cooking table.

Looking at the carrots on the cutting board that were not cut in two, the smooth cross-section not only told Jiang Yunfeng that the sharpness of the kitchen knife also made him feel some phantom pain in his phantom limbs, and after trembling for a while, Jiang Yunfeng asked Nagi to move Erina step slightly.

"What the hell are you trying to do?! If you are bored and can't sleep, you can go to the beach and count the stars by yourself, don't come to me!! Erina Nagikiri was angry that she and Jiang Yunfeng were interfering with her preparations, so she moved a step to the left to see what he wanted. If Jiang Yunfeng just came to make trouble unreasonably, then she would give Jiang Yunfeng a lesson that he would never forget, together with Xinhu Scarlet Shazi, who was waiting for her order, and then admit him to the wrong kitchen.

Jiang Yunfeng did not do as Erina Nagi expected, but opened the cabinet under the cooking table and took out a large plastic bucket with a 'buzzing' sound from inside, this large plastic bucket seemed to contain a lot of things, and Jiang Yunfeng had a hard time lifting it.

Erina Nagikiri realized when she saw this large plastic bucket, no wonder she always heard a very slight buzzing sound in the kitchen in the dead of night, but she didn't know where it came from, and she kept mistaking it for a mosquito.

Jiang Yunfeng opened the lid of the plastic bucket, and the blue crab he had retrieved yesterday afternoon was in the bucket, and the disturbing humming sound was the sound of the oxygen concentrator working in the bucket. Patting the plastic bucket, Jiang Yunfeng said apologetically, "After raising it for eight hours, the mud of the blue crab has not vomited much, and the main dish for Friday's lunch must be prepared now, otherwise it will not be able to come out with a charming flavor at that time." So if there is any disturbance to the eldest lady, I can only say sorry first. ”

"Friday's lunch entrée, you're cooking it now?!" Erina Nagikiri looked at the blue crab spitting bubbles in the plastic bucket, and then looked at Jiang Yunfeng, who nodded stupidly. A sense of powerlessness came to his heart, and he waved his hand and said, "Forget it, whatever you want, don't get in the way of me." ”

"Don't worry, I'm very simple to deal with, and I promise that it won't get in the way of the eldest lady."

Jiang Yunfeng turned off the oxygen concentrator to cut off the source of noise, and the kitchen returned to calm, and only the sound of Erina Nagikiri and Shinscarlet Sand cutting vegetables was heard as a kitchen knife hit the cutting board. Lifting the plastic bucket and pouring the blue crabs inside into the sink along with most of the half bucket of seawater, Jiang Yunfeng found a soft brush to open the faucet, and brushed the front and back of the blue crabs one by one in the surging water, inside and out.

During the brushing process, Jiang Yunfeng was caught by the huge crab claws of the blue crab several times and didn't make a sound, but he blushed and broke free and wailed silently while holding the fingers that were clamped, and the funny pantomime performance made Erina Nagikiri and Nito Scarlet Shazi laugh.

Finally washed the dozen or so blue crabs, Jiang Yunfeng tied all these blue crabs with the thin cotton thread that Naginagi cut Erina to bundle the ingredients before going to the pot to boil water. Because these blue crabs are too large, one steamer can't be filled at all, and the number of stoves in the kitchen is limited, so Jiang Yunfeng can only use two layers of steamers.

Crab cold must be dispelled with ginger, so Jiang Yunfeng uses more ginger, one part of which is thinly sliced and spread at the bottom of the steamer, and the other part is crushed. When Jiang Yunfeng boiled water to find a steamer, Erina Nagikiri guessed that he wanted to steam these blue crabs, but when he officially went to the steamer, he felt different, because Jiang Yunfeng always made these blue crabs bulge with their bellies facing up.

Fifteen minutes later, Jiang Yun lifted the lid of the steamer, and the blue crab inside had been completely steamed, and the crab shell had changed from the original dark blue to vermilion. Jiang Yunfeng took out these blue crabs while they were hot, broke off the crab legs as thick as his index finger, broke the crab shells, and saw that they were full of crab paste and crab roe like salted egg yolks. The blue crab in the midsummer season can be so fat, Jiang Yunfeng couldn't help but whistle.

The delicious taste of stealing a piece of crab roe made people can't help but have another piece, Jiang Yunfeng resisted this sultry temptation, he knew very well how much work he had next, and there was not much time left. After more than half an hour of fighting, Jiang Yunfeng, who used all the martial arts and weapons of the eighteenth class, finally hollowed out more than a dozen blue crabs and got a large bowl full of blue crab paste and crab meat and a lot of crab shells.

Put down the steamer and replace it with a slightly deeper wok, pour in a small amount of colorless and odorless sunflower oil, and wait until the oil temperature rises, Jiang Yunfeng puts the crab shells that have been hammered to pieces by himself into the pot and stir-frys, until the water of the crab shells evaporates, and the smell of burnt fragrance is emitted.

There are too many crab shells, Jiang Yunfeng divided them into several times before all the crab shells were fried, and these fried crab shells were gathered into a deep-bottomed soup pot. Jiang Yunfeng heroically poured sunflower oil into it, and a whole bottle just submerged 70% of the crab shells, covered the pot and slowly heated over low heat.

Jiang Yunfeng, who was idle, was ready to send the dismantled crab meat for preservation, but the quantity was too much, and it was necessary to seal it with plastic wrap and crush a lot of pieces of crab roe. Looking at these crab roe the size of red dates, Jiang Yunfeng was really reluctant to crush them, so he could only pick out the excess part, seal the large bowl with plastic wrap and send it to the refrigerator for refrigeration.

The rest of the crab meat and crab roe will definitely not be able to stand it if you eat it alone, throw it away and waste it, Jiang Yunfeng, who was in a dilemma, saw that there were navel oranges in the ingredient fresh-keeping cabinet, so he hurriedly ran over and chose the two largest and most watery ones. The top is cut with a cross knife to create a staggered pattern, and the juicy navel orange flesh is pulled out to preserve the intact peel.

Jiang Yunfeng took down the oil pot where the crab shells were boiled, replaced it with a frying pan and put a small lump of butter to stir-fry most of the crab meat and crab roe, and then poured in the orange juice squeezed from the navel orange flesh. Heat until the orange juice is bubbling, turn off the heat, pour in the peels of two navel oranges, cover the peels, put them in the steamer where the crabs are steamed, and steam them on high heat.

After more than ten minutes, Jiang Yunfeng took out the navel orange cup from the steamer, replaced it with the soup pot where the crab shells were boiled, and continued to heat it over low heat. Picking up two navel orange cups, he came to the busy Erina Nagikiri and Shinto Scarlet Sako and said, "Miss, let's eat first, you have the strength to work when you are full." ”

Erina Nagikiri, who had been busy since she entered the kitchen, was feeling a little hungry at this time, so she stopped what she was doing and turned around to see Jiang Yunfeng bringing two large navel oranges, and she was puzzled by the kind of skin that had not been peeled, "What do you mean by taking two navel oranges?" ”

Jiang Yunfeng said with a sigh: "Eldest lady and secretary, do you still remember the soba noodles I made when I won the opening game at the Hokkaido United Halberd?" ”

"Remember, but what does it have to do with these two navel oranges?"

"The eldest lady doesn't know that these two navel oranges are from the same era as the original bowl of soba noodles."