Godly Fisherman

"Do you think that only you have the habit of cooking with fruits in the West? We have more ways of cooking with fruits in China, such as Stir-Fried Beef with Pineapple and Pineapple Sauce in Baodao; Watermelon Sauce and Fig Stewed Crucian Carp Soup in Qilu Land; Xi Ning in Guangxi and Guangxi Soft fried chicken, lemon duck; fresh pear raw beef; Hokkien mango shrimp...I can count a bunch for you." Xiao Peng said while washing his hands.

Nikita asked, "Then what do you want us to eat with this orange?"

Xiao Peng did not answer Nikita’s question. Instead, he said, “In the Southern Song Dynasty of our country, there was a poet and a gourmet named Lin Hong. He wrote a strange book called "Shan Jia Qing Gong." This book records a lot of ancient dishes, which are difficult to restore today. One of them is called'crab stuffed orange'. The introduction to this dish in the book is:'crab stuffed orange, oranges Cut the top, gouge out the 穰, leave a little liquid, use the crab paste to fill the inside, still cover it with the stalks, add the small retort, cook with wine, vinegar, water, add bitter wine and salt. It is fragrant and fresh. It makes people have new wine chrysanthemums, wine orange crabs.' And this dish was restored by our Hangzhou cuisine master Wu Zhenchu, and became the first dish of the G20 summit last year."

Nikita's eyes lit up: "Xiao, do you want to make us'crab stuffed orange' for us to eat?"

Xiao Peng first nodded and then shook his head: "The raw material used in the crab stuffed orange is hairy crabs, which are river crabs. We are now sea crabs. I don’t know if it tastes good or not. It’s a try. I have never tried it before, today. It's a try. Xiaoqiu, get a female snow crab and three male crabs. Then bring more oranges."

Watching Xiaoqiu come back with the whole snow crab, Nikita frowned and said, "Xiao, why do you still get the whole snow crab? Is this delicious?"

Xiao Peng was processing oranges there, and after hearing Nikita's words, he replied: "Take the word ‘Wah’ away. You eat it, you Star Striped Chinese are the big turtle!"

It is very interesting for the people of Star Stripes to eat snow crabs. They don't like to eat the offal. The same is true for crabs. They only eat crab legs. There are automatic processing machines on the large crab boats to crush the back cover of the snow crab, and divide the snow crab into two from the middle, leaving only the crab legs and transporting it back to buy, including some king crabs. -This Nima is a real waste!

What is the best crab? Crab yellow and crab paste! Those were all good things in the crab's back shell, but they threw them like this! This Nima is a violent thing!

Chinese people pay attention to "nine females and ten males" when eating crabs, which means that female crabs are eaten before the ninth month of the lunar calendar, and male crabs are eaten in October of the lunar calendar. This means that in the ninth month of the lunar calendar, the female crabs have the fullest crab yellows, and the male crabs in October The crab paste grows thickest, which is the best time.

Xiao Peng washed the crabs and steamed them in a pot. He asked Xiaoqiu to help him process the oranges: the two cut off the top quarter of the orange, and then cut the orange flesh away, leaving some orange juice inside.

After the oranges are processed, the crabs are also steamed. Xiao Peng and Xiaoqiu gouged out the crab meat from the crab shell, and put the crab paste aside.

Xiao Peng directed Xiaoqiu and said: "Put the crabmeat, crab roe, and crab paste into the oranges according to the proportions. Only the crab paste is not beautiful in color. Only the crab roe tastes too hard. Remember the ratio of six to three to one. Put it inside, place crab meat underneath, crab paste in the middle, and crab meat on the top. Be careful not to stuff it too tightly, just 80% full."

The two of them worked together, and the speed was very fast. After stuffing the crab meat, Xiao Peng took out a pack of dried chrysanthemums, put a chrysanthemum petal in each, and added a little salt in it, and then covered the cut orange. Put back on the orange.

"Pour cold water in the steamer, pour the old Jimo wine, add rice vinegar to steam the oranges! Add more wine and steam, and steam for ten minutes after the water boils, and then it will come out!" Xiao Peng directed Xiaoqiu.

Nikita swallowed: "Wow, it looks delicious."

Xiao Peng shook his head, "I really can't guarantee that this is delicious or not. After all, the authentic stuffed orange with crabs is Jiangsu and Zhejiang cuisine. They use river crabs. Both crab meat and crab paste and sea crab are available. The difference is that the crab meat of river crab is firmer, the crab paste and crab roe are slightly sweet, while the sea crab has a slightly fishy smell. So I also changed this dish slightly. The method in Jiangsu and Zhejiang should be added Rice, Yuanhong, Shanniu, Xiangxue, these southern rice wines, steamed with different rice wines have different tastes. Although this Jimo old wine is also rice wine, it belongs to northern rice wine, and its taste is different from southern rice wine. To adapt to the taste of sea crabs, I use rice vinegar instead of the balsamic vinegar commonly used in the South. So I am also a little worried now, I don’t know if it is delicious or not."

Xiaoqiu quickly slapped it up: "Boss, you have nothing to say about your cooking skills. The food you make must be delicious! But, Brother Peng, do we have rice wine in the north? Isn't this all southerners drink? What? Let’s drink white wine! Why don’t we steam it with white wine? When we make marine fish, don’t we always add white wine to remove the smell?”

Xiao Peng stretched out two fingers: "First: sea crabs are not sea fish. The fishy smell is not that big. There is no need to use more strong white wine to get rid of the fishy. Secondly, who said that northerners don’t drink it? Rice wine? In the past, there was indeed a saying about southern wine and northern wine, but the so-called "beijiu" does not refer to white wine, but the rice wine produced in the north, and "nanjiu" refers to the rice wine with Jiangsu and Zhejiang as the core. It is the rice wine in the Hangzhou area of ​​Shaoxing. Even in the middle of the Qing Dynasty, regardless of north and south, the mainstream Chinese people still drink rice wine."

Xiaoqiu didn't understand when he heard this: "Then why did the North start drinking baijiu?"

Xiao Peng explained: "In the late Qing Dynasty, there were constant wars. Grain production decreased, rice wine costs more food, and low alcohol content, so the output gradually decreased. The custom of drinking rice wine in the north was gradually replaced by shochu. Now, only Shandong and Shanxi are still produced in the north. It’s rice wine. Now you see sky-high prices of white wine at every turn. In fact, in the Qing Dynasty, this shochu was drunk by the civilian class, and the upper class was still drunk rice wine. In the opinion of the people at the time, only those who were born in a bad background liked it. Those high-alcohol white wines are looking for excitement. The record of "Yellow wine is more expensive to buy, but white wine is cheaper to buy" is recorded in "Qing Shi Duo"."

"Then what is the main difference between North and South rice wine?" Xiaoqiu asked.

Xiao Peng replied: "The raw material, rice wine in the north is brewed with millet, and rice wine in the south is more like glutinous rice. In fact, if you say it, the northern brewing method is the oldest rice wine brewing method. The water evaporates and the color deepens after repeated boiling of millet. It is scorched and not sticky, and the subsequent fermentation process also has the effect of coloring, and there is no need to add caramel color. And because Nanpai rice wine is brewed from glutinous rice, it depends on the high temperature gelatinization of glutinous rice and then steaming in a steamer to achieve The effect of coloring, but this gelatinization process is difficult to master, and the speed is slow, so in order to speed up the brewing time of rice wine, Nanpai rice wine generally adds caramel color during the fermentation process to adjust the color, so speaking, now northern rice wine The quality is really no less than that of the South, and some even surpass the South."

After hearing this, Xiaoqiu broke the casserole and asked in the end: "You just said the names of the southern rice wines like'add rice','yuan red','good brewing', and'xiangxue'. What do they mean? I have only heard What is the name of rice wine like "Hua Diao", "Nu Zi Hong" and "Tai Diao"

Xiao Peng smiled: "The names of the rice wines you mentioned do not belong to the classification of rice wine. For example, Tai Diao is actually a blend of'Shen Niang' and'Xiang Xue', while'Hua Diao' refers to long-term storage. Most rice wine is filled with'adding rice', because in ancient times, this kind of wine was decorated with multicolored sculptures on the outside to prove that it was a good wine, so it was called'Hua Diao' and'Nu Zihong' was also commonly known as Jiangsu and Zhejiang in the early years. When people give birth to children, parents will brew a few jars of wine and bury them under the big trees in the backyard. When the children grow up, they will dig them out and drink them. When a woman gets married, she calls her daughter red. If a son goes to Jinbang high school, he drinks it as "champion red". They are not classified into rice wine. There are only four types of rice wine:'Added Rice','Yuanhong','Shen Niang' and'Xiangxue'."

"The division of rice wine and wine is actually quite similar. They are also divided into'dry' and'sweet' types. The names of these four types of rice wine represent'dry','semi-dry','sweet', and'semi-sweet'. Type' four types of rice wine. Among them, the semi-dry type is usually the most expensive because of higher fermentation requirements. What is "Hua Diao" and "Nu Zihong" are generally these semi-dry type rice wines, which is what we usually say "Added rice wine". Do you understand now?"

At this time, the steaming pot came out with a mixed smell of wine and rice vinegar, Xiaoqiu took a deep breath: "Smell this taste and you will be hungry. Boss, can you get it out?"

Xiao Peng nodded: "I will try one first."

He took out an orange from the steamer, opened the orange lid on it, and a rich crab fragrance floated out. Xiao Peng took a spoon and tasted it, but frowned, "Tsk tsk, it's not what I expected. It's delicious. It can only be regarded as just passing the grade. The salt in the orange is a little too much, which somewhat obscures the fragrance of crab roe and crab paste... I'm going, are you starving to death? Georgina, you just paid it back How can you eat so much now where you are seasick and vomit?"

When she was still there to evaluate her work, a few people were already eating, and there was only the last orange left in the pot.

As soon as Xiao Peng wanted to reach out, Georgina reached out and grabbed it and ran: "Yang hasn't eaten yet, I'll let him taste it."

Seeing Georgina running away, Xiao Peng was dumbfounded. Is this still the Miss Georgina?

After a long silence, Xiao Peng picked up the phone and dialed a call: "That... Bloomberg, there is something to tell you about Georgina. No, no, you misunderstood. , She didn’t make trouble on the boat, and she helped catch crabs. Ah? What happened to her? There was nothing big, she was crazy, nothing more..."

ps: The girl is sick, the update is a bit late, forgive me!