Jiang Haitian persuaded Jiang Xiaobai several times, and when he saw that he was stubborn, he went back and brought him a wooden barrel.

After thinking about it, I was catching it in my own paddy field anyway, and I just wanted to remove the seedlings, so I took off my shoes and went to the field, and caught it together.

In about half an hour, the two of them grabbed a full bucket.

"Uncle, come to my house for dinner in the evening."

Coming out of the paddy field, the two walked back, and Jiang Xiaobai said with a smile.

Jiang Haitian looked at the bucket of pests he was carrying, and pursed his lips in disgust, "Forget it, my people eat it in the house." ”

Jiang Xiaobai smiled and said, "You're afraid that some insects won't be delicious." ”

Jiang Haitian was silent, which was a tacit acquiescence.

Jiang Xiaobai smiled, people are like this, once they have an inherent opinion, it is not easy to change.

To put it nicely, it's called experience.

If you don't say it well, it's called stubbornness.

However, once people are stubborn, they will rest on their laurels and will not accept new things, thus missing many opportunities.

If it was someone else, Jiang Xiaobai would no longer persuade him.

However, Jiang Haitian, firstly, was his own uncle, and secondly, he had to come forward for many things he did later, so he said: "Whether it is delicious or not, you will only know it after eating." ”

Jiang Haitian was stunned, thinking that the second child had been boasting about how delicious the food Jiang Xiaobai had made, so he said, "Okay, I'll come in the evening." ”

Jiang Xiaobai didn't say anything anymore.

When he returned home, Lin Jiayin saw him barefoot, carrying a wooden bucket in one hand and shoes in the other, and couldn't help but say: "Didn't you go to Brother Xiaozhou to get fish, why don't you make it look like a paddy field." ”

Jiang Xiaobai smiled, "Isn't it just going to the paddy field." ”

"You're really down!"

Lin Jiayin said as he took a basin to draw water, and said angrily: "Hurry up and wash your feet." ”

"Thank you, wife!"

Jiang Xiaobai put down the bucket and shoes, pulled a chair and sat down, and said happily.

"Baba, why are you catching how big a bug you are?"

"Good Negro!"

Jiang Shan ran to the wooden barrel and saw the shrimp wriggling in the barrel, and her little face showed a scared expression.

Lin Jiayin fetched water, and only then did he see the shrimp in the barrel.

I thought it was from Jiang Xiaozhou's fish, but I didn't expect it to be these pest insects, and I couldn't help but say, "Do you bring some big insects back?" ”

Jiang Xiaobai smiled: "Eat it at night." ”

"Baba, I don't want to eat big bugs, I'm afraid!"

The little one's little head shook into a rattle.

Lin Jiayin also frowned, "Some big insects are not delicious." ”

Jiang Xiaobai laughed and said, "This is not a big bug, it's called a crayfish!" ”

Lin Jiayin snorted, "It looks like a scorpion, and it's called a crayfish, so you can figure it out." ”

Jiang Xiaobai looked innocent, the name of the crayfish was passed down from later generations, and it was not taken by himself.

However, it is not bad to be able to deprive crayfish of the right to choose a name.

"That is, your husband and I are indulgent, and the wife we married is beautiful and virtuous, and it is not a piece of cake to choose a name."

Lin Jiayin held his forehead.

Oh man, the ability to open his mouth is really invincible in the world.

Marrying a wife and taking a name, is that a "taking"?

A homophonic sound can make your mouth slap, it's really untidy.

Well, you shouldn't have washed his feet.

Jiang Xiaobai finished washing his feet and began to clean up the crayfish.

How can you have enough delicious crayfish without beer?

He poured out the crayfish from the bucket, washed the dirt off his body, and then poured water into a large wooden basin and soaked it.

"Wife, I'm going to sell some condiments."

After saying a word to Lin Jiayin, Jiang Xiaobai left quickly.

I don't have beer at home, but I do have a three-wheeled one.

After three rounds to Qingshan Town, it only took ten minutes to go back and forth, and Jiang Xiaobai bought back two large cases of beer.

Mountain City Beer, 6 cents a bottle.

One carton is 12 bottles.

Since he has crayfish, he will inevitably eat them at home in the future, so Jiang Xiaobai simply bought more.

In addition to stir-frying, you can also drink crayfish when you eat it.

However, beer should be chilled to taste, and there was no refrigerator at home, so he went to get a few bottles, washed them, put them in a basket, and put them in a large well to soak.

The water in the large well is cold, and it can be soaked for a while.

Next, it's time to kill the shrimp.

This is also a technical job, otherwise it is easy to get caught in the hand.

However, Jiang Xiaobai had a lot of experience in his previous life, and these were not problems, he pinched the head of the shrimp, first brushed the belly of the shrimp with a brush, and then used scissors to subtract the eight feet and one-third of the shrimp head in the shrimp abdomen, retaining the shrimp yellow, and then making an opening on the back of the crayfish to facilitate the flavor, and finally pulled out the shrimp line.

This is considered the end of the shrimp killing, but it needs to be further processed.

Jiang Xiaobai poured the killed crayfish into a basin again, added two bottles of beer to soak, and then went to select spices to make the ingredients.

Mainly cinnamon, star anise, cumin, jade fruit, grass fruit, sand kernel, angelica, bay leaf and white cardamom, after the proportion, he found garlic, green onions, ginger, dried chili peppers and other spices.

By the way, the bean paste I made before was also found.

When all this is ready, the crayfish is also soaked.

Jiang Xiaobai washed it with water again, drained it, and officially started to do it.

There are more crayfish caught today, there are more than a dozen catties in a large bucket, Jiang Xiaobai decided to make two kinds, one is stuffy prawns, and the other is steamed.

Steaming prawns is relatively simple, just steam them in a small pot.

And the key to the deliciousness of the steamed prawns is the dipping sauce, which is different from the secret soul dipping sauce he used when he sells kang potatoes, but Jiang Xiaobai also has a recipe, and it is also the secret recipe for the most popular "LL steamed shrimp" in his previous life.

There is no hurry to mix the dipping sauce, Jiang Xiaobai will make stuffy prawns first.

Pour rapeseed oil into the pot, and when the oil temperature is 60% hot, put the washed and drained crayfish into the oil pan and fry it, the crayfish will gradually become red and bright all over, and remove the oil after frying.

After washing the pot, pour in new canola oil, more oil is the key.

Almost 2 catties of crayfish cost 200 grams of oil.

Otherwise, how can it be called stuffy prawns?

After the oil is hot, first put in the ginger slices and bean paste, fry it slightly, and then add the ingredients, green onions, peppercorns, dried chili peppers, etc. to fry the fragrance, and then pour the crayfish with good oil control into the pot and stir-fry, so that the crayfish can fully absorb the fragrance of the ingredients.

At this time, pour in some liquor first, stir-fry a few times, then pour in two bottles of beer and a little water, stir-fry evenly, cover the pot and simmer for two minutes.

Then open the lid and add salt, pepper, soy sauce and rock sugar to the pot to taste.

After the flavor is ready, continue to cover the pot and simmer.

When the soup is thick, reduce the juice on high heat, let the crayfish absorb as much soup as possible, and the crayfish can be out of the pot.

The fragrance of stuffy prawns, not to mention the fragrance of ten miles, but it can really spread far away.

Lin Jiayin and Jiang Shan, who were in the field, both smelled the rich fragrance.

"Wow, it's so fragrant!"

The little one shouted, dropped the hemp and ran into the stove house.

Lin Jiayin also ran in.

In the stove house, the smell of stuffy prawns is stronger.

"That's what you call crayfish?"

Lin Jiayin sniffed and asked in amazement.

The crayfish is not only fragrant, but the red and bright appearance makes her swallow saliva.

The so-called color, flavor, and flavor are all right, and that's probably it.

"It's called stuffy prawns!"

Jiang Xiaobai said proudly while picking up the pot and filling the pot.