In fact, this basket of crayfish is not strictly speaking a common crayfish in modern times, but a native crayfish, the crayfish we eat now is a species introduced in the 30s of the 20th century, and the real name is crayfish.

At first, crayfish were not introduced for human consumption, but as feed for bullfrogs to breed, but in the end, even the crayfish themselves may not have imagined that one day it will change from bullfrog feed to the overlord of human night food stalls, which is also a qualitative leap.

The most common way to eat crayfish is spicy crayfish, which is also affectionately called "Ma Xiao" by people in some regions, which was only popular in the southern part of the Celestial Empire at first, and then slowly spread to the whole country, and the practices have become diverse with the dietary habits of the region.

Flavored crayfish, spicy crayfish, thirteen-spiced crayfish, egg yolk crayfish...... Later, it was even developed with heavy flavors such as wasabi crayfish and crayfish sashimi, and the food culture of the Great Celestial Empire has never been something you can imagine, and no chef can do it.

I said it at the beginning, and I don't know if there were seniors who traveled through this era many years ago, so many seasonings and crops that should not have appeared in ancient times have successfully appeared, so that Liu Jiaojiao is now completely stress-free.

No other, because the materials are very complete.

That basket of crayfish is said to be about twenty catties, enough for her to make a big table.

It's a pity that the seasoning of thirteen spices is not in this era, and the formula is kept secret even in modern times, the key gold finger system is still pretending to be dead, and the space can't enter, and it is impossible for her to spend points to buy the recipe in the mall, so she can only make the most common spicy crayfish.

It just conforms to the eating habits of the Bactrian people, isn't it? If the reviews are good tonight, this dish can be used as a signature dish after the opening of Qingxinfang in the future.

Liu Jiaojiao is a lazy person, so she really doesn't want to do this kind of thing like brushing crayfish, it is too cumbersome and tiring, so she asked Chef Xu to call a few people to come over to help.

Although he didn't know what the future princess wanted to do, the master had an order that he would dare not obey, so Chef Xu hurriedly ran to call all the people who were resting.

After telling them how to properly clean the crayfish, as well as how to remove the half of the shrimp head and the open back to remove the shrimp line, Liu Jiaojiao pulled Chef Xu aside and asked her to help her find the various ingredients she needed, after all, this is his territory, and he knows it best.

Crayfish belongs to freshwater shrimp, but if the aquatic products do not remove the fishy smell, the fishy smell will be particularly heavy, the cooking method of Daxia people is very simple, except for stewing is stewing, and do not know how to add spices, so it causes crayfish not to be treated, and feel that there is no meat and unpalatable.

After Liu Jiaojiao asked Chef Xu to introduce the existing spices in the kitchen, she frowned and said, "Chef Xu, please go to my master, that is, the old lady, and ask him to bring the spices I put in him." ”

Liu Jun told the housekeeper that this was the grandfather he recognized when he took Lao Li Tou into the house, so the whole house respectfully addressed the old lady.

Chef Xu responded again and again, and ran away like a gust of wind.

Liu Jiaojiao has collected a lot of all kinds of spices over the years, in order to facilitate the opening of a shop in Daxia, so she specially prepared a carriage of spices to bring.

Not long after, Chef Xu came back, but not alone, but with Lao Li Tou.

As soon as he entered the door, Lao Li Tou feigned anger and said, "You bad girl, you don't even call me if you want to make a new dish!" ”

Liu Jiaojiao confessed repeatedly: "Master, don't be angry, aren't I still studying?" Thinking about getting it ready for dinner for you to taste and tasting. ”

Lao Li snorted, then threw the white cloth bag he was carrying in his hand, and said, "I don't know how much you need, I just grabbed some and put it inside, if it's not enough, I'll get it again." ”

Liu Jiaojiao immediately reached out and took it, good guy, how much did you catch? I'm afraid this weight is seven or eight pounds.

"That's enough, Master, you look back at the big bamboo basket behind you, that's what I'm going to do in a moment." Liu Jiaojiao didn't dare to say that Lao Li took too much, so she put the cloth bag aside and pointed behind him.

Lao Li Tou immediately turned to look, and then said in surprise: "Crayfish? Are you going to do this? Can this thing be delicious? He wanted to say that this thing was very fishy without meat, and no one would eat it if it rotted in the ground, for fear of hurting the apprentice's self-esteem, so he tried to be as tactful as possible.

Liu Jiaojiao smiled incomprehensibly, and said confidently: "You don't think it's delicious because it's done in the wrong way, just look at it, the apprentice promises that you won't be able to stop after eating!" ”

"Hmph, anyone can say big things, let's talk about it when you make it!" Having said that, Lao Li Tou already believed her words in his heart.

No way, this girl is very talented in cooking, he has been slapped in the face too many times, and he is scared.

Chef Xu was stunned when he heard it next to him, he already felt very surprised that the future crown princess knew how to cook, and it seemed that he was still taught by a master, and this master was still a grandfather recognized by the prince.

The world has become so mysterious, who is he? Where is he?

The crayfish that have been washed and removed from half of the shrimp head and shrimp line must be wiped clean with water first, and then the pot is heated and the oil is poured to fry, in order to fry better, the oil must be put more, and after the shrimp body turns red, then take it out and put it aside for later use.

It takes a lot of time to fry all the twenty catties of lobster, and it also costs oil, Liu Jiaojiao has always been particular, and the oil in the pot will be replaced every once in a while, which makes Chef Xu feel distressed.

Lao Li Tou noticed his painful expression and snorted coldly in his heart. Fly Lu

What is this bit of oil? Liu Jiaojiao wastes a lot of things when cooking, otherwise why do you think the dishes in Qingxinfang are so delicious and why they are sold so expensive, they are all smashed out of silver!

After all the shrimp were fried, Liu Jiaojiao took a breath, then reheated the pot, let the oil in the pot boil, and added the old Li Tou to help cut the ginger slices, peppercorns, star anise, sesame peppers, dried chili peppers, bay leaves, and cinnamon, and after stirring out the fragrance, she took out a sealed small jar from the cloth bag, which was the bean paste that she had made before coming to Daxia.

After pouring the bean paste into the pot and stir-frying a few times, the spices were immediately soaked in red, and a unique fragrance came to the nose, making everyone in the kitchen invariably shrug their noses.

"It's so fragrant, what kind of fragrance is this? I've never smelled it. ”

"Ahh The incense is fragrant, but it feels a little rushed! ”

"It's a bit rushed, there's spicy in it, but it smells so enjoyable that I'm going to drool."

Everyone whispered, but Chef Xu's eyes looked at Liu Jiaojiao with a touch of fanaticism.

He had never seen this kind of practice, and he had never heard of any spices and bean paste, and he felt that he had opened the door to a new world in an instant.

I really want to learn, but if I worship the future princess as a teacher, will His Royal Highness the Crown Prince kill him? Do you want to worship the old lady as a teacher? But wouldn't that be the same door as the future crown princess? His Royal Highness the Crown Prince will still kill him, right?

It's so tangled.

At this time, Liu Jiaojiao put the fried crayfish into the pot and fried it, fortunately she had excellent arm strength, otherwise with her small body, where could she turn over such a big pot of ingredients?

After a few rounds of stir-frying, she asked Chef Xu to pour a large pot of boiling water and poured it directly into the pot, until the water in the pot was not as good as the crayfish, and she stopped.

"Master, it's a pity that there is no fuel consumption, if you can add some oyster sauce to it, it can enhance the umami of the shrimp." Liu Jiaojiao said while stir-frying.

Lao Li Tou also regretted when he heard this: "You have complained to me several times about this, what's the matter?" Haven't found that oyster sauce for so long? ”

"I only know that oyster sauce is made from oysters, but I don't know how to make it, and I tried it a few times and it didn't taste right, so I had to find time to walk around the coast and see if I could find it."

The main reason is that the system is too pitiful, and the formula list of fuel consumption actually asks her to take 200,000 points to change, of course she is unwilling.

It is also strange to say, it stands to reason that fuel consumption is a common traditional seasoning in coastal Guangdong, but in recent years, I have not sent someone to find it, and I can't find it at all.

Liu Jiaojiao can only comfort herself, this is an overhead era, there are things that shouldn't be, and everything that should be there is gone, offsetting.

In fact, she was unheard of, because the fuel consumption was started in 1888 by a small workshop in Zhuhai, Guangdong. The owner of the workshop, Li Jinshang, also inadvertently tossed out the fuel consumption, and before that, there was really no such thing, so no wonder she couldn't find it.

But she can't be blamed for this, after all, she was forced to start learning to cook in ancient times, and the golden finger of the system only allowed her to improve her cooking skills, and did not teach her the history of ingredients and seasonings, so it is normal not to know about these things.

The master and apprentice chatted very tacitly, but Chef Xu on the side felt that he had learned the kitchen for more than 20 years, why couldn't he understand a word of what they said?

There is no fuel consumption and no way, but fortunately, there is also rock sugar, which can make the color of the crayfish look more beautiful, and it can also neutralize the spiciness.

After stir-frying the added rock sugar, it's almost time to get out of the pan.

Liu Jiaojiao asked Chef Xu to bring a bottle of white wine, dripped a few drops into the pot, and then poured in the green onions, green peppers and coriander cut by Lao Litou, turned off the heat and served on the plate...... Oh no, it's the upper basin.

Because there are too many lobsters in a pot, plus those ingredients and oil, I am afraid that there can be eight or nine catties, how can there be such a big plate, you can only use a basin to fill it.

"Come on, all the big guys come and try it, see how it tastes?" Liu Jiaojiao put down the spatula and smiled at everyone.

That large plate of crayfish was placed in front of everyone, steaming, fried into a fiery red crayfish, with green onions, green peppers and coriander sprinkled on top, not to mention how it tasted, just the appearance can arouse everyone's appetite.

When I smell it hard, the aroma is like drilling into my brain along my nose, as if shouting: Come and eat me, come and eat me!

But everyone was so hungry that their saliva was about to come out, but no one dared to do it for a long time.

How to eat? Do you bite directly with chopsticks? But the shell is so hard, how can the teeth be bitten? Eating with your hands? That's too ugly, isn't it?

Liu Jiaojiao saw that everyone didn't move, her eyes scratched, and she immediately understood what they were thinking.

After scooping up the scoop of water in the water tank and washing her hands, she rolled up her sleeves, walked to the pot of crayfish, and said with a smile: "The rule of eating crayfish is to eat it with your hands, so that it is fragrant." Here, I'll show you how to peel the shrimp out quickly! ”