Chapter 44

But helping the kitchen has its advantages.

During her seven years working in that restaurant, although she didn't learn any of the private dishes of any master, she saw, saw and heard a lot, and understood all kinds of food materials from cooking to taste to modeling and plate. Although other people don't like crayfish, Mu Yunsheng thinks that as long as it's delicious, it's worth learning, so he has studied the practice of crayfish for a period of time.

Now the method she has learned is just in use.

Mu Yunsheng first untied the crayfish from the lotus leaf and threw them on the ground to form a pile. After catching the crayfish, the long-term workers threw them into a big jar and soaked them all night according to her instructions. This morning, they wrapped them in lotus leaves and sent them. The mud and dirt in their bodies had been spit up after soaking for one night.

Mu Yunsheng peeled off the shell of the shrimp, shaved off the shrimp line with a bamboo stick, and then dipped the shrimp in water with a bamboo brush for cleaning. The quantity of shrimp is not much, but it needs to be handled more carefully. Mu Yunsheng expected this in advance and didn't ask the long-term workers to send too much.

After more than 50 crayfish were disposed of, Mu Yunsheng took out the ingredients that had been prepared before.

Ginger and garlic are indispensable. She has exchanged them from the space in advance and cut them into ginger and garlic slices. In addition, although the green pepper and peanut kernel are rare, they are all existing things in this era. Just put them into a small bowl together and get ready for cooking.

By the time she was handling the crayfish, the hot water in the iron pan was already bubbling. This pot is half the height of Mu Yunsheng. Mu Yunsheng put his hand on the surface of the water to test the water temperature. He felt that the time had come, so he threw all the crayfish into the pot.

the world does not have high purity baijiu. The Baijiu in the exchange space is the result of further refining, and naturally it is not in the list of exchange. Baijiu Huadiao medium sweet, Baijiu Mu Yunsheng, lazy to start from the fermentation step by step to make their own liquor, simply after a few kinds of wine taste, choose to use the old flower carving wine instead of liquor. Shrimp a pot, she will point into a few drops of flower carving, smell not bad, really like that.

But after a while, the crayfish was cooked. Mu Yunsheng picked up the iron fence, fished out all the crayfish in the pot and threw them into the white porcelain basin.

The white porcelain basin is filled with salt and oil. Mu Yunsheng stains the crayfish in the basin, takes up the iron pot, pours out the boiling hot water, wipes the bottom of the pot with a cloth, and then pours in the sesame oil again.

Sesame oil is not cheap in this era, but the delicious crayfish lies in the frying process. No matter how careful Mu Yunsheng is, he can't save money on it. Seeing that the fire was not hot enough, she added two more firewood to the stove. In this way, the iron pot soon became a hot oil pot, with a very mouth watering smell.

Mu Yunsheng put the crayfish in the pot, regardless of the hot oil in the pot, turned the crayfish over and over, fried them into crispy outside and picked them out when they were tender inside. Just now, the seasoning used for pickling crayfish in the white porcelain basin has been dumped elsewhere by her. All the fried crayfish are thrown into the white porcelain basin, waiting for the second time.

At this time, Mu Yunsheng took ginger slices, garlic slices and dried pepper and Zanthoxylum bungeanum, which had been prepared before, from the side of the stove, and put them into the hot pot. The hot oil pan, which had been stir fried once, suddenly had a very attractive spicy smell. Mu Yunsheng could not smell it enough, so he threw a pinch of coarse salt into it and continued to stir fry. When the spicy taste was already a little choking, Mu Yunsheng estimated that the heat was up. Then he picked up the white porcelain basin and tried his best to pour a basin of crayfish into the pot and stir fry it with hot oil.

At this point, the delicious smell of crayfish has spread. There are servants looking around at the door from time to time, but mu Yunsheng has no time to take care of it.

It's not easy to stir fry crayfish in an iron pot half her height. Even if Mu Yunsheng's strength is good, when the crayfish comes out of the pot, she is too tired to move the crayfish plate. She can only drop the prepared sesame oil and peanut kernels on the plate, and beckons a boy to come in: "send this plate to the elegant room on the second floor for Miss Zhao to taste Tell Miss Zhao, "I'll be there soon."

Mu Yunsheng wants to stay in place and put away all the remaining raw materials for making crayfish. Ginger and garlic were all used up. She poured all the fragrant oil in the pot into the nearby soil and poured a ladle of well water to put out the stove fire.

After all this, she went to the second floor. Who knows, just walked to the second floor stairs, Zhao Mian is very excited to rush over: "this is what thing, too delicious!"

Yinghong followed Zhao Mian and said with a smile: "Miss, after tasting only one, she said that this dish would sell at a good price. She told us to taste all of them."

Mu Yunsheng asked suspiciously, "is it really so delicious? This is also my first attempt. If I don't do it well, I have to improve it. "

Yinghong nodded: "it's really delicious. Miss smelled it and said it was delicious. She ate the whole one!"

Mu Yunsheng said with a sigh of relief: "that's good. It seems that this attempt is still successful Wait, did you eat the whole one? "

Zhao Mian blinked at her, innocent and excited: "yes, because it's so delicious. What, is there a problem? "

…… Shrimp head is not edible. Mu Yunsheng sighed, took a wooden chopstick beside him and said to Zhao Mian, "open your mouth."

Zhao Mian doesn't know why. She opens her mouth. Mu Yunsheng sticks his chopsticks in and presses them on the bottom of her tongue. So stirred two times, Miss Zhao was full of tears, "wow" a will just eat all spit out. Fortunately, I haven't eaten for a long time, and I still can see the shape of shrimp.Mu Yunsheng said: "this shrimp head must not be eaten. I don't guarantee that there is anything in it that will make you sick. You must remember it."

The servant girl next to him went to fetch water to get the handkerchief. Zhao Mian coughed and cried. She nodded: "OK, remember Sister mu, won't you remove the head of the shrimp and bring it to me next time? "

Mu Yunsheng was stunned, unable to laugh or cry. Crayfish will be popular in modern times because people like to make delicious food by themselves. Even if the removal of shrimp head is only a small action, but it also makes people feel that it is a kind of "self-help" behavior.

However, Zhao Mian was eloquent: "you see, there has always been nothing inedible on the plate served by my cook. Even a carved flower of radish must be edible. People always think that everything on the plate is edible, so at the beginning, many people didn't even have the concept to be picky when eating fish. If we really want to promote this dish, we still need to be more in line with our daily habits. "

Zhao Mian's words really have some truth. Mu Yunsheng thought that at the beginning of liuxianlou's opening, many people didn't vomit fishbone and got stuck in their throats. He didn't kill anyone. God bless him.