The death of the wine master and the departure of Zhu Qing caused the students in charge of the wine to be extremely busy.

They were dividing the rice wine and ginger wine specially prepared for the crab feast in the jar into small wine jugs, and pairing them with pottery wine glasses for the guests.

Even Jian Xing, Luo Yaqiong, and the students who are responsible for helping to serve food are not idle at the moment.

In order to set off the atmosphere of the Mid-Autumn Festival and enjoy the moon, they brought pots of chrysanthemums from the Nanshan Fangju Scenic Area and placed them on both sides of the snack street as decoration.

Everyone in the kitchen is very busy.

Steamed hairy crabs, crab roe soup dumplings wrapped by everyone, crab roe roe roasted wheat, crab roe buns and other delicacies have been put into the steamer.

In a row of small casseroles above the stove, the crab and japonica rice porridge is exuding the alluring aroma of seafood mixed with japonica rice.

Of course, in addition to these dishes, everyone also made many dishes with crab as the main ingredient.

Cai Youyou's side, in addition to making her specialty typhoon shelter fried crab and spicy crab fried rice cake, she also made a dish of crab roe tofu.

She chose an appropriate amount of crabs, put them on a plate with the shell side down, poured in an appropriate amount of cooking wine or rice wine, put ginger slices, and steamed them for about 15 minutes after boiling.

Then cool the steamed crab slightly and take the meat for later use.

Put oil in a pan, pour in the shredded carrots and stir-fry. Stir-fry until the shredded carrots are slightly dry, remove and set aside, be careful not to throw away the remaining oil.

In the pan, in the wok of carrots left in the yellow oil, pour in the ginger and fry until fragrant. Then pour in the crab meat and stir-fry, add an appropriate amount of salt, sugar, cooking wine and stir-fry well, add a small half bowl of water and continue to stir-fry. Stir-fry until the water is dry, that is, crab roe, add shallots and stir-fry until fragrant. Finally, pour in the tofu cut into small cubes and stir-fry well. Pour half a bowl of water, salt, chicken powder, sugar to taste, corn starch to collect the juice and start the pot, this crab roe tofu is done.

Xiao Cai's side was busy, constantly turning the dishes in the wok with a spatula, and Wang Fatzi was naturally the one who took it.

Wang Fatzi deliberately took out the crab leg meat from the steamed hairy crab and prepared to cook a stir-fried crab leg meat with asparagus after everyone was busy for several hours.

He skillfully shredded the ginger, cut the washed asparagus into sections, then poured an appropriate amount of cooking oil into the wok, added the shredded ginger, stir-fried to bring out the fragrance, and then put in the crab leg meat, stir-fry evenly and then put it out for later use.

In another pot, pour in cooking oil, wait until the oil is hot, add the asparagus, stir-fry until the asparagus changes color, then add the fried crab leg meat, stir-fry evenly. You don't need to add extra seasonings to cook this dish, just add the right amount of salt, and you can serve it on a plate, so that diners can taste the most original fried crab meat.

In addition to cooking this dish of fried crab leg meat with asparagus, as the son of Director Wang, Wang Fatzi, who is best at using various spices, cooked a coconut milk curry crab.

Wash the crab, remove the navel, open the shell, remove the gills, and cut the crab into small pieces.

Cut the bell pepper into small strips, cut the onion into corners with a little, chop a little into fine, and chop the garlic and ginger.

Crack an egg in a bowl and soak the sliced crab in a bowl for a while and coat with egg wash.

Put a little oil in the pan, add the minced garlic, ginger, half of the chopped onion, stir-fry until fragrant, and set aside.

After this step, the next step is to fry the crab. Read the latest chapter of "Otherworldly Restaurant: Xueba's Private Caipaw Book House" for free for the first time.