He is now responsible for purchasing, but there are a lot of knowledgeable chefs in the kitchen. He is afraid that he will be disliked by his colleagues if he purchases inferior ingredients.

Lin Xu said:

"When drinking rice wine, you need to warm it to let the aroma and some other flavors of the wine dissipate."

The crabs in the steaming cabinet are almost steamed now, so let’s warm up some wine and get ready to eat.

He filled half a pot of water and put it on the stove. When it reached more than 50 degrees, he lowered the heat to a low level. He put the pottery pot containing withered flowers into the pot and began to scald the wine.

Under normal circumstances, just boil a pot of water to 70 degrees, then turn off the heat and put the container of wine in it.

But today's black clay pot is obviously a bit thick, and its thermal conductivity is not very good. In addition, there is a lot of it, so it needs to be simmered for a while.

Compared with white wine, the craftsmanship of rice wine is slightly rougher, and some off-flavors will be produced during the production process. If you scald it before drinking, the wine will have a richer aroma.

Moreover, when wine is brewed, a small amount of methanol will inevitably be produced.

Boil it for a while to allow the highly volatile methanol to evaporate, making it taste healthier.

In fact, the decanting step in red wine also has a similar effect.

As the temperature in the clay pot rises, the aroma of rice wine soon wafts out.

After the wine was scalded, Zhu Yong opened the steaming cabinet and took out the steamed crabs that were red in color.

“Let’s eat, let’s eat!”

Everyone who was looking forward to eating crabs heard the call and immediately gathered around.

A pot of ginger vinegar. If you like ginger, you can fill it from the bottom. If you don't like ginger, you can just fill it with some vinegar. Anyway, ginger has a strong flavor and is best used as a crab dipping sauce.

In order not to disturb the ladies eating crab, the drinking men opened a separate table.

Lin Xu brought the boiled rice wine over, placed several wine bowls in sequence, and started pouring the wine while holding the clay pot.

Cui Qingyuan, who was sitting next to him, took a deep breath:

"The scent of the withered flowers is so mellow, and the wine is so good, Boss Huang."

Lao Huang took the crab and opened its belly. The oil in the crab roe immediately flowed down. He sucked it and said:

"If Professor Cui likes it, I will pass by Tsinghua University one day and give you a box."

Xie Baomin kicked him:

"Why don't you stop talking about your stupidity?"

Lao Huang laughed twice:

"There's only a little left in the warehouse. I'll get you a box later, but don't tell me in Diaoyutai that those group of chefs are like wolves, even trying to grab the purple sweet potatoes I bought..."

Cui Qingyuan asked curiously:

"What's there to grab? Is it because the quality is good?"

Xie Baomin shook his head:

"It's free and tastes better."

After saying that, he picked up a crab and was about to untie the rope when he suddenly remembered what he said when he entered the store that he didn't want to see the rope again today, and he couldn't help but smile.

Don’t talk too much from now on.

Otherwise, you will be slapped in the face in minutes.

Fortunately, Dachun was not eating at this table, otherwise this guy might have said something.

Everyone ate crabs and chatted, and occasionally took a sip of the fragrant flowers in the wine bowl, which was very pleasant.

After eating a few crabs, Lin Xu finally got over his craving for crabs.

He went back to the kitchen and made a Yangzhou fried rice, and just as he was about to eat it, he was robbed by a gangster named Shen:

"Why do they all eat deliciously, but I can't eat meat?"

Lin Xu: "..."

Is there a possibility that you can’t eat crabs?

He asked curiously:

"I see there are swimming crabs in the refrigerator in the villa. What do you eat at home?"

"It was Aunt Liu who picked out the meat. She poked the crab legs and the meat came out. I tried it just now... but the crab legs broke into the meat."

"Then let me dismantle one for you."

"Okay, okay!"

Seeing her baby nodding hurriedly, Lin Xu smiled helplessly.

Have you been waiting for this sentence for a long time?

In the past, Lin Xu's technique for eating crabs was mediocre, but after acquiring the drunken crab technique, he also had tips on how to remove crabs. He quickly removed all the meat from a crab.

The crab meat was put into the fried rice that Baby Shen was eating, and the crab shell was reshaped into the shape of a crab.

It wasn't lunch time yet, so Lin Xu had nothing to do. He dismantled a few more crabs, and by the way, transformed the crab shells into Transformers, Masked Superman, Predator, etc., and watched Xie Baomin's two sons all

Stayed.

After Baby Shen was satisfied with his meal, Lin Xu made another fried rice for himself.

After finishing the fried rice, he began to prepare the ingredients and condiments needed to make drunken crab.

Drunken crab is a dish with a high status in local cuisine. Whether it is served with wine or with porridge, a portion of drunken crab with tender meat and delicious taste is definitely the best partner.

Of course, this is true for people in the Yangtze River Delta region.

But for outsiders, eating this kind of raw crab and marinated drunken crab will most likely cause diarrhea.

Raw pickled dishes, whether they are local drunken shrimps or drunken crabs, or Chaoshan pickled pickled vegetables, which are known as poison, are a great test for the stomach.

If you are not a local, it is not recommended to try.

The method of making drunken crabs is very simple. Wash the fresh crabs, first put them in high-strength white wine to make them drunk, then clean them and then put them into the drunken brine.

The so-called drunk stew is made by blending flower wine with rock sugar, light soy sauce and spices.

There are not many ingredients used in the sauce. In addition to ginger and garlic, it also requires star anise, bay leaves, tangerine peel, and Sichuan peppercorns. The tangerine peel can effectively remove the fishy smell, and the light bitterness can make the crab taste more fresh and sweet.

As for other spices, they are not used in large amounts, mainly to give the drunken stew a subtle spice flavor.

If there are too many, the aroma of the crab itself will be suppressed.

If not, it will easily produce a fishy smell.

In fact, in the Yangtze River Delta region, it is easy to buy drunken stew for making drunken shrimps and drunken crabs, and the main ingredients are also these.

After preparing the spices, ginger and garlic, Lin Xu began to prepare the seasonings.

The seasoning used for Drunken Crab is very simple, just light soy sauce and rock sugar.

Light soy sauce can increase the aroma and saltiness of soybeans, while rock sugar can enhance and preserve freshness, which can effectively prevent the possibility of spoilage of the drunken stew.

There are dozens of drunken crabs to be made today, so naturally we need more seasonings.

Lin Xu brought four full bottles of light soy sauce and a large bowl of rock sugar.

Then put a clean stainless steel pot on the stove, pour in light soy rock sugar, add ginger slices and various spices, first bring to a boil over high heat, then turn to low heat to simmer.

After the rock sugar has boiled, you can pour it out and take it to the cold storage for cooling.

This step is very similar to the sauce used to make pickled cucumbers.

However, the sauce of Drunken Crab is lighter and more in line with the seasoning characteristics of the Yangtze River Delta region. It uses soy sauce and a large amount of sugar to give the soup a rich sweet and salty taste.

While the sauce is cooling, wash the remaining crabs clean with a brush.

When making drunken crab, the crab shell must be cleaned, otherwise even locals will get upset after eating it.

Put the washed crabs into a deeper basin, and then pour a whole bottle of high-strength white wine.

After pouring, quickly cover the lid and use a heavy object to close the lid tightly to prevent the crabs in the pot from pushing open.

This step is actually the drunk crab.

Soak the crabs in high-quality white wine to make them drunk and spit out the dirt in their stomachs. While cleaning the crabs, the crab meat can also undergo a preliminary pickling process.

In the process of making drunken crabs, this step is essential.

And the liquor must be high in alcohol. The higher the alcohol content, the more thoroughly the crabs will be drunk, and the more delicious the drunk crabs will be.

Fifteen minutes later, the crab in the basin stopped moving.

When you open the lid, almost all the crabs inside have turned inside.

The originally clear white wine at the bottom of the basin became turbid.

Take out the crabs that are still twitching slightly and wash them again with clean water.

The reason why we talk about cleaning is because these crabs cannot be cleaned for a long time, otherwise the white wine pickled into the meat will be lost, and the work will be in vain.

After washing, wipe the crabs clean with kitchen paper and set them aside for later use.
To be continued...