Qin Wuyong felt that his saliva was a little too much, and his mind was fluttering,

"So, these are all butter crabs?"

"How is that possible!"

Lin Chou looked at it, and it was estimated that it was really like what Qin Wuyong said, these butter crabs were too fat and too lazy to move, so they were piled up together.

Among the dozen or so crabs, there are actually five butter crabs, and the others are ordinary blue crabs.

It's just that due to Qin Wuyong's big hands, one of the legs of a butter crab was broken, which is inedible, which is a pity.

Lin Chou said,

"You're lucky, you're in luck today."

Other types of crab can be cooked in almost any way, but the expensive butter crab is not.

Before the cataclysm, a butter crab could be sold for a high price of two or three thousand, and it was not weighed.

The butter crab is not to be cut open, but the crab body is mutilated, and the butter in it will all flow out in an instant.

It must be served with a butter crab that is complete and without the slightest fragment, and that is perfect.

The butter crab must be immersed in freezing water to freeze so that it does not move around and break its hands and feet while steaming.

The steamer is boiling, a few slices of green onions are laid on the bottom, and the navel of the butter crab is stuffed with a piece of ginger, and it is steamed quickly over a high heat, only 15 minutes.

"Oops!" Qin Wuyong reacted, "Boss Lin, how do you make a dish and rub oil, obviously there are five crabs, even if you steam three, I won't say anything, you just steam two and one is broken, it's over, it's over!" ”

The barrage also began to bombard with righteous words,

"It's just, so many pairs of eyes are staring, and the butter crab was so precious just now, and it was gone in the blink of an eye?"

"I like this little boss, well, it should be this truth."

"You know, it's called a fee."

Lin Chou was busy in the kitchen intently, and he didn't mean to respond.

The remaining three butter crabs are mixed with a basin of ice cubes and mixed with 10-year-old rice wine.

The old hen soup taken out of the thermostat cabinet is clear and tender yellowish, and the casserole is turned on low heat.

The boiled pork skin is soaked in ice water to scrape off the stubble, and then thoroughly smoked over a charcoal fire to ensure that there is no residue, and even the oil under the skin must be completely removed.

The processed pork skin is then cut into very fine fluffy shapes, so that it does not feel grainy.

Put it in the chicken soup pot and add green onion and ginger water, a little rice wine and salt to taste, the chicken soup itself is fresh and sweet enough and does not need to add extra sugar to taste.

After boiling for 50 minutes, only 7 out of 10 water remains.

Use five layers of gauze to filter out all impurities, pour it into a basin and whip it repeatedly with chopsticks to skim off the foam.

The incubator is set to freeze the soup at minus 1 degree, and after the soup solidifies into jelly, it is taken out and kneaded into minced pieces.

The lean pork is chopped into puree, whipped and added to the chicken broth to make the filling, the steamed butter crab is removed from the crab meat ointment, two portions of pork and one crab meat, the pork is under the crab meat, and the dough is pinched out of eighteen folds, and it becomes a crab roe soup bag the size of a baby's fist.

The crab meat paste taken out of the two butter crabs was only wrapped in 42 buns, and they were steamed in a small green tear bamboo steamer with six upper drawers per basket.

At the same time, another stove was steamed, and there was also a drunken butter crab.

Butter crabs are actually the most suitable for aged flowers, and Lin Chou only used ordinary ten-year aged rice wine, which really wronged them.

When Lin Chou entered the dining room with a few steamers, as soon as he looked up, Shanye, Wu Ke, and Sikong had already sat at the table honestly and looked at it.

, how can these goods appear in time as soon as they have delicious food?

"Smack!"

Sikong Gongzi has always been a scene person, and the habit of eating is not to use chopsticks to wash hands first, but to take a picture and put it on the table.

Well, what a customer.

"Butter crab roe xiaolong soup buns, aged rice wine drunk crab, try it."

Lin Chou is only a pity that what he said now is not "Aged Flower Eagle Drunken Crab", which is an extraordinary regret.

Sikong took a steamer, and the heat unfolded a perfect mushroom cloud, and on the emerald green bamboo branches were neatly placed five plump and round soup dumplings, and the eighteen folds were like blooming flowers.

The skin of the soup dumplings is as thin as cicada wings, translucent in color, and a pool of golden juice is clearly visible inside, and the faint fragrance of crab roe lingers quietly through the flexible dough.

Sikong exclaimed,

"Beautiful!"

The chopsticks are mentioned, the xiaolong soup dumplings and bamboo branches are sorry to say goodbye, and the arc of someone falls below, and the dough looks as thin as paper, but it is full of texture, and the tip of the chopsticks is closely intertwined.

Such a luxurious butter crab roe soup dumpling does not need to be filled with balsamic vinegar, nor does it need any green onions, ginger and garlic shreds.

Moreover, Lin Chou did not leave any gaps in the belly of the soup dumplings, and the soup dumplings were filled with their own soup juice.

Sikong pinched the edge of the plate and looked around in a circle, unable to speak.

The soup is surprisingly full of juice, and it feels like a full balloon, and instead of collapsing, it trembles like jelly when placed on a flat white dish.

No matter which angle you open your mouth, the soup will definitely flow out in an instant, which is not beautiful.

The mountain master pinched a bun in his hand and laughed,

"Look at your grandfather Dashan!"

The mountain master took a big mouth of blood, and the soup bag fell into his mouth in an instant, and his teeth were sipped.

"Woooooooooooo

Shan Yeyuan opened his eyes, danced up and down with his hands, and was reluctant to shed a drop of soup.

Well, really, it's hot.

Xiao Wu and Qin Wuyong were obviously much smarter, and they laughed at Shan Ye, and both chose to bite open the top of the soup bag and then choke it with their mouths, so that the soup would not be lost, and they would not be as dumbfounded as Shan Ye.

The mountain master hissed and said in a muffled voice,

"What's wrong with the miserable eating, what's wrong! This soup dumpling is worthy of this embarrassment! ”

Qin Wuyong is like this, of course, the audience and friends in the barrage are more unhappy than Huang Dashan,

"Damn, do you have any quality as an anchor, you fucking talk!"

"Spicy chicken anchor, take off and unsubscribe, MMP, this kind of thing Lao Tzu resolutely can't bear."

"But... It's really delicious to watch..."

"Master Dunru: Qin Wuyong! You're dead! Dead! You're dead, do you hear it!! ”

Obviously, Qin Wuyong forgot some important explanations from his parents.

As the only commonplace boy who spent money, Lin Chou had to come forward at this time to give a certain degree of care.

"Ahem, with a spoon, watch."

Lin Chou took the slender porcelain spoon placed next to the plate, this porcelain spoon was different from the normal spoon shape.

Its handle is slender and deeply grooved, in the shape of a semi-round tube, but the spoon is flattened and large.

Lin Chou pinched the porcelain spoon and pierced the middle of the soup bag with its pointed handle, tilting the porcelain spoon slightly, and the orange-yellow soup immediately flowed into the spoon along the groove of the spoon handle.

The heat is surging, and the room is full of fragrance!