Doomsday Pavilion

Don't look at Mingguang's surrounding mountains and the sea, but the vast majority of Mingguang people's enthusiasm for seafood is obviously not as high as that of land creatures, even strange animals.

Especially in the alleys. In the more difficult years earlier, it was generally regarded as the best choice to spend the days lacking food and clothing to bring back a pile of dried fish and shrimps from dozens of hundreds of miles to the beach. In most cases, seafood has somehow become a rather low-end ingredient.

Lin Chou had heard more than once that the magic city people before the cataclysm used hairy crabs as fruit in the age of hunger. Well, this wave of operations is very similar to Mingguang.

Then, quite a number of evolutionists will not take the ocean monsters as the main strategy to enhance their abilities. Relatively speaking, the additional (with a certain probability) skills or status of terrestrial creatures are more suitable for them.

Most of the sea creatures are so large that it is difficult for the average evolutionary to cope with them, and they live in the depths of the ocean. They are naturally in the "non-comfort zone" of humans and the evolutionary. The scarcity and relatively high price have become synonymous with them.

However, the market for this thing has never been a low point. Many high-level evolutionists, gamblers who hope to exchange for rare abilities, and local tyrants who simply feel that seafood is more delicious and rich in "origin" than land rare beasts are eager for them.

Places such as Yishanfang, Bafanglou, etc., which are quite prestigious in Mingguang, can always make some ocean monsters of the same order and low original content at an inexplicably high price at No.1, and at least 2~ 3 special dishes at the bottom of the box.

Make money, not shabby, to a certain extent, hype is also a kind of rigid demand.

But when it came to Lin Chou, he actually didn't like this method very much, so the requirements for every seafood were extremely strict.

Land-sourced dishes can be just very delicious, but seafood is completely different, at least apart from close friends and the like, all the seafood that is provided and sold to the ugly evolutionary must have skills.

-Can be called the conscience black shop of the industry.

Probably because of this, the evolutionists especially favor this small restaurant more than 200 kilometers away from Mingguang.

Moreover, the evolutionary admires the physicist more than ordinary people. It just so happens that Lin Chou's knowledge of physics is very abundant.

Today, the little restaurant that was originally unknown has become a rather alternative "sacred place" in the hearts of a large number of evolvers, and the largest zoo in Mingguang that is worth paying for tickets to visit.

Lin Chou felt that it was necessary for him to let this group of guys know that your boss Lin would never skip class and run away from home for no reason. Every time he skipped work, he had a reason and value for money!

One trick is to eat fresh all over the world, and there is only one universal definition of value-for-money in the service industry-set meal.

Package = bundle sale, as to whether this thing is worth it, duck doesn't have to put it on the table.

Regarding seafood like king crab, Lin Chou can take it for granted that simplicity is complex, and less is more.

A simple three-piece set is ideal, and you can dig into the corner of the wall for details.

Generally speaking, it is generally believed that the most essential part of king crabs is the legs, which are delicious and thick, plump and juicy.

The second is the cream yellow. The cream of the king crab is actually not so brilliant. It belongs to the mediocre type of seafood. It is only the cream yellow. In contrast, Lin Chou would rather choose a few hairy crabs full of yellow fat. Or blue crab red crab, economical, delicious, not expensive, delicious and full to the bones in one bite.

After thinking about it this way, Lin Chou felt that he had a bottom line.

Split legs, split meat.

The crab legs were cut straight along the upper quarter of the leg line, exposing the crab legs with a bright orange-red membrane on the surface.

To say that the king crab’s legs are also the justice of the Yan Value Party. Whether it is sashimi or cooked, it is the best choice. The translucent amber-like flesh is not obvious when it is raw, and it will become a trace after it is cooked. The silk is tender and white, if the leg bones can be completely extracted, the firm and tender white flesh can be hung on the almost transparent membranous bone like a wheat ear. It is very beautiful. It can be bitten in a big bite. It can guarantee three. One hundred and sixty degrees of satisfaction without dead ends.

The crab legs are arranged neatly. It is extravagant to take only the thickest two sections, and cut off the joints and the tip of the legs for other purposes.

Half a bucket of beautiful fine green salt is sautéed in the pot to fry the aroma of salt. After leaving the fire, add a large amount of fresh stalked and flowered thyme. The thyme is buried in the salt and slowly dried, and it can still keep part of the "live" Turquoise, while the salt has the unique fragrance of thyme.

After cooling thoroughly, take a dozen eggs, remove the yolks, mix the salt with the egg whites to form a paste, and put a thin layer of salt paste on the crab legs until the color of the crab legs is not visible on the surface.

The use of egg white and salt paste is actually a very colorful way. The viscosity of egg white is very high. If the chef is careful, it will not be easily damaged whether it is fried in the pot or baked on the oven. It can form a surface on the surface. The thin layer of salt shell keeps heat preservation and water preservation.

The salted crab legs are set aside. Depending on the cooking temperature, this thing can be cooked in a few ten seconds to a few minutes, and it needs to be cooked at the end.

Lin Shou was going to deal with the crab body next. The plump king crab was about the size of a washbasin, and the egg-shaped cream had been taken out by Lin Shou. It was very full, almost full of one-third of the top cover.

The crab body is very large. Lin Chou took out the tender and raw meat three times and five times. Even after the meat was taken out, the crab body was almost intact. The meat that was taken out was also installed in the top cover, which was just in line with the top cover. The edges of the lid are flush, the lower part of the crab body is snapped back, and it is steamed directly.

"It's so pretty..." Wu Ke licked his lips.

The yolks of three salted sea duck eggs are fried and frothed, and the next bowl of green rice rice overnight is simply stir-fried until golden brown. Take half of the steamed crab meat and crab paste into the pot, and sauté on high heat. , Cooking rice wine on the side of the pot.

After being out of the pot, press the remaining crab paste and crab yolk in the shell to fill the entire crab shell, like a small mountain bag, decorated with a little green onion chopped.

The remaining crab shells and the tips of the legs are not wasted. They are wrapped in flour, stewed with parsley, carrots and onions in a pot of soup, and finally the salted crab legs are grilled.

The three pieces of salt-baked crab legs, crab roe fried rice, and king crab soup are placed on a wooden tray, even if they live together.

"Cow!" Wu Ke raised his thumb, "But Brother Chou, business is not done like this. Look at people, they all put the crab meat and crab paste on the top as a lid. You can't see the fried rice at all. You have to Improve it."

Lin Chou sighed,

"The picture on the top is not in line with the actual product, and there is only rice below. This is a deception to consumers in a sense. It is different when I put the chopsticks over. The good guy originally thought it was fried rice, but it turned out to be all king crabs. Meat and cream yellow, surprises or surprises, happy or not?"

Wu Ke:...

Damn it, pretended to him again.