Doomsday Pavilion

Qin Wuyong felt that his saliva was a little too much, and his thoughts were floating.

"So, these are all butter crabs?"

"How can it be!"

Lin Chou looked through it, and it was probably what Qin Wuyong had said. These butter crabs got together because they were too fat and too fat to move.

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

It's just that because of Qin Wuyong's big hands, one of the legs of a butter crab was broken and it was unbearable, which was a pity.

Lin Sorrow said,

"Fortunately for you, today, you have a good fortune."

Almost all kinds of cooking methods can be applied to other types of crabs, but the expensive butter crabs cannot.

Before the cataclysm, a single butter crab could be sold at a high price of two or three thousand. You can fry it and stew it. Are you really willing?

Butter crabs are cut apart, but the crab body is crippled, and the butter in it will flow out in an instant. Can a butter crab without butter be regarded as a butter crab?

It must be served on the table without a bit of incomplete butter crab, that is perfect.

Butter crabs must be immersed in zero-degree ice water to freeze. Only in this way, it will not move or break its hands or feet when it is steamed.

Bring a steamer to a boil, place a few slices of green onions on the bottom, stuff a piece of **** on the navel of the butter crab, and steam it quickly. It only takes 15 minutes.

"Oh, oh!" Qin Wuyong reacted, "Boss Lin, how do you have to make a dish and you have to wipe the oil, obviously there are five crabs, even if you steam three, I won't say anything, you just steam two. Only one is broken, it's over!"

The barrage also began to bombard with righteous words,

"That's it, so many pairs of eyes are staring, just said the butter crab is so precious, it will disappear in the blink of an eye?"

"I like this little boss, well, that should be the reason."

"What do you know, this is called a handling fee."

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

For the remaining three butter crabs, pour a basin of ice cubes into ten-year-old rice wine and mix them with ice wine.

The old hen broth taken out of the constant temperature cabinet is clear and fresh and slightly yellow. Put in a casserole and turn on a small fire.

Dip the boiled pigskin into ice water to scrape off the stubble, and then smoke and roast it thoroughly with charcoal fire to ensure that there is no residue, and even the oil under the skin should be completely removed.

After the processed pigskin is cut into very fine velvet shapes, it is better not to feel the graininess.

Go to the chicken soup pot, add green onion and **** water, a little rice wine and salt to taste. The chicken soup itself is fresh and sweet and does not require additional sugar to taste.

After being boiled on a low fire for fifty minutes, only seven minutes of water remained.

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

The constant temperature cabinet is set to freeze the soup at one degree below zero, and the soup is taken out after it has solidified to be frozen.

Cut the lean pork lean meat into puree, whipped it up, add the frozen minced chicken broth to make the filling, the steamed butter crab removes the crabmeat oil, two parts of pork and one part of crabmeat, the pork is under the crabmeat, put in the dough and knead out ten With eight folds, it becomes a crab yellow soup bag the size of a baby's fist.

The crabmeat oil from the two butter crabs only contained 42 steamed buns, and they were steamed in a small green bamboo steamer with six steamers each.

At the same time, steamed on another stove and drunk butter crab.

Butter crabs are actually the best match for aged huadiao. Lin Chou only used ordinary ten-year-old rice wine, which really aggrieved them.

When Lin Chou carried several steamers into the dining room, when he looked up, Ye Shan, Wu Ke, and Si Kong had already sat down honestly at the table looking through their eyes.

Fuck, these goods will appear in time as soon as they have delicious ones?

"Snapped!"

Master Sikong has always been a scene person. The habit of eating is not to wash his hands first with chopsticks, but to take a picture of a card on the table.

Well, what a great customer.

"Butter and crab yellow dumplings, drunk crabs with old yellow wine, try it."

It's only a pity that Lin Chou said it was not "the old-fashioned flower carving drunk crab", which is an extraordinary regret.

Sikong took a steamer, and the hot steam unfolded a perfect mushroom cloud. On the verdant bamboo branches, five full and round soup dumplings were neatly placed, and the eighteen folds were like blooming flowers.

The soup bun's skin is as thin as a cicada's wings, translucent, and a golden juice inside is clearly visible, and the faint scent of crab roe roams quietly through the flexible dough.

Sikong exclaimed,

"Pretty!"

As soon as the chopsticks are mentioned, the Xiaolong Tangbao and the bamboo sticks bid farewell to each other. The bottom of the pocket is curved with a man. The dough looks as thin as paper, but it is full of texture and closely attached to the tip of the chopsticks.

Such extravagant butter and crab yellow dumplings do not need balsamic vinegar, or any scallion, ginger, and garlic.

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

Sikong held the edge of the dish and turned it around, looking at it, unable to speak.

The juice in this soup bag is amazingly filling, and it feels like a full balloon. Not only does it not collapse in a flat white dish, but it trembles like a jelly.

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

Shan Ye squeezed a bun in his hand and laughed loudly.

"It's up to you Grandpa Dashan!"

Shan Ye opened his mouth with a big mouth, and the soup bag instantly fell into his mouth, his teeth pressed together.

"woo woo woo woo...."

Shan Yeyuan opened his eyes, dancing up and down with his hands and feet—just that he was not willing to let out a drop of soup.

Well, it's really hot.

Xiao Wu and Qin Wuyong are obviously much smarter, they laughed at Shan Ye, and both chose to bite open the top of the soup bag and then suffocate, so that the soup would not be lost and would not be dumbfounded like Shan Ye.

Shan Ye hissed and muffled,

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

Qin Wuyong looks like this, the audience friends in the barrage are of course less happy than Huang Dashan.

"Fuck, do you have any qualities as an anchor? You **** speak!"

"Spicy chicken anchor, unsubscribe, MMP, I can't bear this kind of thing."

"But... it looks really delicious..."

"Teacher Dunru: Qin Wuyong! You are dead! You are dead! Have you heard that you are dead!!"

Obviously, Qin Wuyong has forgotten some important explanations from his parents.

As the only Young Master Sikong who spent the money, Lin Chou had to step forward and give a certain degree of care at this time.

"Cough, use a spoon and watch."

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

Its shank has a long slender groove and a deep, half-round tube shape, but the spoon is flat and large.

Lin Chou held the porcelain spoon and pierced the middle of the soup bag with its long pointed handle, tilted the porcelain spoon slightly, and the orange soup immediately flowed into the spoon along the groove of the spoon handle.

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