Chef Strawberry's CEO

Zongcai ordered crayfish.

Speaking of which, Cao Mei hasn't eaten crayfish since summer passed.

When thinking of crayfish, there is a taste of summer.

Enthusiastic, unrestrained and tasty.

I also like it a little bit.

Let's eat this tonight then.

Cao Mei asked Zongcai to watch the house at home, and went out to buy vegetables by herself.

It should be almost enough to buy about three catties, and there are other dishes.

No, the two of them might as well just eat crayfish, so let's get ten catties.

Cao Mei didn't want to cook other dishes, a big pot of lobster was enough trouble.

Carrying a big bag, Cao Mei walked home unsteadily.

The lobsters definitely need to be cleaned.

Take a brush to clean its belly, and then give them a large basin of vinegar and salt water to spit out the dirty things in their stomachs.

After these two steps are done, start to clean its intestines and internal organs of the head.

The tail has three petals. Hold the middle petal and twist it left and right, and the intestines will come out.

Use scissors to cut a small opening on one-third of the head of the crayfish. If you don’t cut it directly, you will see a yellow and black thing. The black is the internal organs, and then just tear off the internal organs.

The preparations are ready, and the next step is to bathe the lobster.

Cao Mei put ginger slices and green onion knots into the water, added cooking wine, and blanched the crayfish once. If there are bubbles floating out, it means that they are not clean. If there are no bubbles, it means that the baby crayfish are clean.

The next step is to make baby crayfish delicious.

Dice the garlic, mince the ginger, dice the spicy millet, and mince the perilla. The ingredients are ready, and then the crayfish is put into the pan and oiled. Baby crayfish will become dark and unsightly.

Add oil to another pan, add bean paste, minced garlic, and minced ginger, and stir-fry them over low heat. Finally, add chili and stir-fry evenly.

Add oyster sauce and simmer over low heat. If you like spicy taste, you can add dried chili to increase the spiciness.

Cao Mei stared carefully at the baby crayfish in the cauldron, guessing that it was about to come out of the pot, then added perilla, and boiled it for a while, and it was ready to be out of the pot!

Zong Cai who was sitting in the living room could smell the aroma in the pot!

Zong Cai, who was drooling unconsciously, couldn't help looking at the kitchen.

It smells really delicious!

Cao Mei took out a big bowl, put some crayfish in it, brought it to the table and started eating.

Zong Cai sniffed the fragrance and walked over.

There was only a bowl of crayfish on the table, and Cao Mei was eating it.

"What about mine?" Zong Cai felt aggrieved.

"It's all yours there." Cao Mei pointed to the kitchen.

Zong Cai followed Cao Mei's fingers and looked towards the kitchen.

A large iron pot was gurgling and steaming.

The pot was about the size of Zong Cai's open arms.

There are so many, compared to Cao Mei's bowl, it is really too big.

Zong Cai felt a little embarrassed.

"Go and eat, I'm lazy tonight, so I made a pot of crayfish." Cao Mei said.

When Zong Cai heard this, he quickly took a bowl of crayfish and started eating.

The crayfish in the bowl are red and really beautiful.

The color is red and bright, the aroma is tangy, and the warm fresh fragrance rushes straight to the face.

Zong Cai took a deep breath and couldn't wait to eat.

The shell of the lobster was still a little hot, Zongcai endured the pain and tried to peel off the shell, took out the soft white meat, and put it in his mouth.

Fresh and smooth, the taste of the meat seems to slide all the way in the mouth, and the taste of spicy and many spices, the delicious tongue will melt.

It's really refreshing to eat a big pot of lobster alone.

During his lifetime, Zong Cai ate lobster to his full.

In the future, I will let Cao Mei hug and sleep more, so that I can eat a lot of delicious food again.

Zong Cai thought happily while eating.