Pirates eat all over the world

It was just after five o'clock in the morning, the morning glow had not yet come out, and there was still a thin layer of fog. Lin Fei and others got up early to wash up and set out, because they first needed to find a suitable place to set up a stall.

After all, there will be huge differences in the flow of people in different locations. If you want to compete for the championship, this is also very important. The aroma of wine is not afraid of the depth of the alley, and it takes time to ferment, and they only have less than a week now. Obviously You are not qualified to play like this.

A group of people pushed stalls along the barbecue street. The expansion of the barbecue street began 20 years ago. The asphalt road that can accommodate eight cars abreast has made it the main road of the city.

If you want to set up a stall, this is actually a good location. Several champions of the King of Chef competition have won by setting up stalls here, so this is also called King of Chef Street.

It's still early, there are still many places on the barbecue street, but Lin Fei doesn't want to set up his stall here.It is true that there will be a large flow of people here, but it also means that there will be many stalls here and the competition pressure will be huge.

One day has passed. If Lin Fei wants to catch up with the progress of other masters, he is going to use a surprise method to win, but this place seems not suitable.

Lin Fei already had a goal. Two streets away from Barbecue Street was also the Yudai River Trail, a famous attraction in the food city.

Although there are not as many people here as the Barbecue Street, the advantage here is that the fireworks are not so heavy, and it is next to the Yudai River. The water is clear and there are cruise ships on the river. Many people come here to take a stroll when they come to the island.

Lin Fei decided to place the stall on the Yudai River Trail, and several people set up the stall together.

The stoves and cooking pots are all fixed on the stall cart, and the awning is set up and a few sets of tables and chairs are placed.

At this time, I have to say the second advantage here, that is, it is big enough.You can place more than a dozen sets of tables and chairs at one time without looking crowded. If you were to go to Barbeque Street, just one or two tables would be the limit, because there are so many people selling stalls there.

Put a pot on the fire and boil the hot water. Lin Fei was ready to take action.

When asked what snacks can better attract tourists and passing food lovers, Lin Fei can give a definite answer, that is, spicy gourmet snacks.

The simple truth is that snacks generally come in two flavors: sweet and spicy. However, sweet snacks are easy to get tired of, while spicy snacks have no rival in terms of appetizing and inducing appetite.

When it comes to spicy food, Sichuan food and Hunan food are the most popular. In comparison, Sichuan food is a bit spicier, while Hunan food is more spicy.

In his previous life, he had some favorite Hunan snacks, such as stinky tofu and crayfish, which were particularly famous in Star City. Lin Fei was planning to use these two to open up the market.

The first is stinky tofu. Stinky tofu has the characteristics of "smelling bad and tasting delicious".

There are considerable differences in the production methods and eating methods in various places. There are different types in the north and the south. Stinky tofu is also called stinky dried tofu in the south.

Although its name is tacky, it is ugly on the outside and beautiful on the inside, unusual in the ordinary, and has a long history. It is a very unique traditional Chinese snack, ancient and traditional, and it is addictive.

There are many versions of the legend about the origin of stinky tofu. One is that Zhu Yuanzhang was born in poverty and worked as a beggar and a monk when he was young. One day, he was so hungry that he picked up expired tofu discarded by others and used oil to eat it. Fry it and pop it into your mouth. The taste is unforgettable.

Later, he became the military commander, and the army successfully fought all the way to Anhui. He was so happy that he ordered the whole army to eat stinky tofu to celebrate. The reputation of stinky tofu finally spread widely.

This version is more widely circulated because it is more legendary, but it also shows that stinky tofu is indeed deeply rooted in the hearts of the people.

Lin Fei originally only ate stinky tofu but didn't know how to make stinky tofu, but with the rise of a certain voice, more and more food podcasters are running their own accounts, and Lin Fei also learned a few tricks, not to mention the taste is really good. good.

Take the tofu and cut it into cubes. Heat the oil in a pan. When the oil is [-]% hot, fry it until golden brown and remove the moisture. Remove and let cool for later use.

When frying, Lin Fei used his mind to control the flame in the stove and maintain a low and even fire, so that the surface of the tofu would not be burned easily.

In an empty bowl, prepare cumin powder, chili sauce powder, sesame seeds, and pour hot oil over them. The [-]% hot oil temperature will squeeze out all the aroma of the three seasonings, which will whet your appetite.

Then take this time to adjust the sauce. You don’t have time to ferment it to get the smell like the commercial method in the previous life. At this time, stinky fermented bean curd is a good substitute.Crush the stinky tofu, pour a little stinky tofu juice and sesame sauce over the tofu, add a little water and stir.

Then sprinkle with chopped green onion, garlic, and chopped herbs to give the whole dish a finishing touch.

"Chengcheng, come and try it!" Lin Fei offered the treasure to his daughter.

"No, it stinks!" Chengcheng kept shaking his little head to express his protest, obviously not interested in the smelly snacks made by his father.

Lin Fei was not angry. He picked up a piece with chopsticks and put it into his mouth. The familiar taste filled his taste buds. Those stinky smells were not worth mentioning under the rich taste: "Wow, it's really delicious. It seems that Little Orange is today I don’t have the chance to taste the delicious food I made, so I’d better enjoy it by myself.”

Chengcheng stared blankly at his father's artificial look: "Dad, even if you have to use provocation, you should at least improve your acting skills. I will be embarrassed by this."

"Hahaha!" Kalifa and the others on the side couldn't hold it in any longer and laughed out loud, covering their stomachs.

Now Lin Fei really felt a little embarrassed: "Wow! You little Chengzi, how dare you make fun of your father and me, see if I don't show you how awesome you are."

After saying that, without giving Chengcheng a chance to resist, he hugged the little girl directly, picked up a piece of stinky tofu with chopsticks, and stuffed it into the little girl's mouth.

"No! No... um... hiss... so... delicious!" The little girl resisted a little at first, but when a piece of stinky tofu entered her mouth, her eyes narrowed. She obviously didn't expect such a smelly thing. The taste is unexpectedly delicious.

Okay, Chengcheng, you can go aside and eat by yourself, daddy will continue to cook the next dish.

Lin Fei cooked several pots of stinky tofu before stopping. The next step was crayfish. This dish was even more appetizing than stinky tofu. Lin Fei knew how to make more dishes, such as braised prawns in oil, spicy Crayfish, thirteen-spice crayfish, garlic crayfish, and flavored shrimp are all dishes that Lin Fei is familiar with.

The selection of crayfish materials is very particular. Crayfish washed with shrimp powder often look very clean and bright in color.

However, corroded crayfish claws can easily fall off. If there are generally fewer crayfish claws on the table, the possibility of using shrimp washing powder is higher, so crayfish with missing claws should be eaten with caution.

The second is to see if the crayfish lives in clear water. If you look at the back, if it is bright red and clean, it is acceptable. Then open it and look at the villi on its abdomen and the vellus hair on its claws. If it is white and neat, it means it was basically raised in clean water. of.

After all, crayfish are aquatic animals that eat the carcasses of humusous animals. More and more bacteria and toxins will accumulate in the body, so try to buy crayfish that have just grown up.

When purchasing, pay attention to the color of the skin. Old lobsters may be red to black or red with an iron-blue color, while young lobsters have a natural and healthy luster.Then touch the shrimp shells with your hands. The hard ones are old ones, and the ones that are as elastic as nails are those that have just grown and shed their shells. Try to buy soft-shelled crayfish.

The crayfish this time were specially purchased by Lin Fei, so the quality is absolutely guaranteed.

It’s not difficult to make, just clean the crayfish, remove the heads and intestines.The cleaning method is to add a little salt and vinegar to clean water, mix well, put the lobster in and let it spit out the dirt from the gills.

Then it’s brush, brush, brush!To clean lobsters, brush them several times with a toothbrush before removing their heads until the water is clear and does not change color.

The final step is to remove the shrimp heads and intestines.Because the head of the shrimp is the easiest place to hide dirt and evil, the head of the shrimp was cut off directly.There is also a trick when removing shrimp intestines, which is to twist the tail fin in the middle of the shrimp tail left and right with your hands until it breaks, and then pull it back to clean out the shrimp intestines.

Next, slice the ginger and garlic, wash and cut the dried chilies into sections, and prepare the star anise, cinnamon and peppercorns.

Pour a little more rapeseed oil into the pot, heat it up and fry the pepper until fragrant. This will keep the rapeseed oil from smelling.

Then add ginger garlic slices, dried chili peppers, star anise, and cinnamon and stir-fry until fragrant.The crayfish stir-fried in rapeseed oil has a fresher texture than stir-fried bean paste, and is not covered in the fragrant bean paste flavor.

Add the crayfish and stir-fry until it changes color. Add salt, light soy sauce, dark soy sauce, and thirteen spices and stir-fry evenly.

Pour rice wine along the edge of the pot, then add a large bowl of water, cover and simmer over medium-low heat until the soup thickens, about 5 minutes is best.When the soup is almost dry, add an appropriate amount of sugar to taste and take it out of the pot.

This kind of spicy crayfish is the best. Lin Fei put a large plate of crayfish on the table, only to find that several guys were eating happily around the stinky tofu. Lin Fei, who could have left the stall, had to go back again. Go to the dining car and make a new order.