Gourmet Beast Tamer

When the two Yuling chefs entered the kitchen, the atmosphere at the judging panel instantly became relaxed.

"Abstract theme: exquisite." One of the judges said with a smile, "The last time I conducted a food bucket review on this theme was the last time."

"Old Zhou, can you change your habit of talking nonsense?" Another judge smiled helplessly and looked at the other three judges, "Old Li, you should have participated in Tang Xie's eating competition evaluation several times, right?"

"Do you think Tang Xie will win the food fight this time?"

Tang Xie's reputation among the Yuling Chefs in Dongxia City relied on his eating bucket.

He has rich experience in food fighting. From the time he became the Yuling Chef to now, he has fought more than once a week on average, and his winning rate is not low. Many judges from the Dongxia City Yuling Chef Association have dealt with him.

"It's hard to say." The judge surnamed Li frowned and thought for a moment, then shook his head slightly, "The theme of food fighting that Tang Xie did before is not related to the current theme, but among the few times of eating fighting that I participated in, he took out The dishes don’t quite fit the theme.”

"Speaking of which..." The judge surnamed Li paused slightly and looked at the kitchen belonging to Qin Lang on the other side with a bit of curiosity, "This Yuling chef is a new face."

"According to the historical fighting records, he participated in a fighting and won that fighting..." He checked the information in his hand, and then looked at the other judges, "Which of you participated in that fighting? Is it under review?”

"I'm participating." Another female judge, who was silent on the side, took the initiative and said, "This Yuling chef's cooking skills are very good."

"Oh? Does Judge Qi know him?" Several other judges cast curious glances.

"He used the oxtail parts that were rarely used to engage in a battle to limit the value of the ingredients." Judge Qi said calmly, "I have tasted the dishes he cooked, and his cooking skills are so good that he doesn't look like a new Yuling Chef. .”

"But..." Judge Qi's voice changed slightly, and the braised oxtail dish flashed through his mind, with a somewhat strange look on his face, "The dishes cooked by this Yuling chef named Qin Lang seem to be different from the theme. It fits so well.”

"Then we'll have something to watch this time." Lao Li chuckled.

"Okay, don't talk too much about the Yuling Chefs participating in the food fight before tasting the dishes." Huang Shu said calmly, her eyes scanning the closed doors of the two competitive standard kitchens with a hint of curiosity in her eyes.

I don’t know what kind of dishes these two Yuling chefs will bring today.

…

"There's good news."

In the kitchen, Qin Lang was carving on the surface of the orange with his knife, and he spoke without raising his head.

"Gulu?"

Dan Bao, who was staring at the crabs in the steamer with slices of ginger on their stomachs, turned to look at Qin Lang with a bit of curiosity on his face.

What good news?

"This time, we will probably finish the food fight before the other party."

While talking, Qin Lang had already finished carving the outer skin of the last orange.

He stretched, then took off the separated top of the orange, cut out the inner orange flesh, and placed it in a small bowl, leaving only half of the orange juice in the small vat formed by the orange peel.

Qin Lang put the orange top back into the orange urn with exquisite carvings on the outside, and slowly placed it on the table.

There are already seven similar orange urns on the table.

And the outer walls of each orange urn are engraved with completely different patterns.

And all this is done within fifteen minutes while the crabs are steaming in the steamer on the side.

A large part of the reason why Qin Lang practiced this delicacy last night was to get back this feeling.

After handling the orange urn, Qin Lang opened the steamer on the side. Sixteen crabs had been steamed inside the large steamer, and the bright red crabs on the back shell and claws were exposed to his eyes.

Along with the rising heat, a rich scent of crab instantly filled the kitchen.

Just smelling the fresh but not fishy scent of crab, a somewhat satisfied smile appeared on his face.

Dan Bao on the side swallowed silently.

For a moment, the wonderful taste that he felt when he tasted this dish last night seemed to come back to his mouth.

Looking at Qin Lang's next movements, it couldn't help but hold its breath.

Facing these sixteen steamed crabs, Qin Lang took a deep breath, then put on his gloves and quickly took one out of the steamer.

Skillfully cut off the crab legs and claws, take out the crab meat and put it in a small bowl, put the remaining crab shell on another plate, then open the crab lid and pick out the crab roe, crab paste and crab meat. process.

This is a process where practice makes perfect, and Qin Lang, who has superb cooking skills, is no stranger to this.

Not long after, all sixteen crabs in the steamer were dismantled.

A bowl full of juicy crab roe, crab paste and crab meat made Dan Bao, who was watching the crab opening with gusto, swallow his saliva again.

At this time yesterday, it couldn't help but join in and start eating.

The reason why this is not the case today is partly because this is a very important food bucket, and partly because Dan Bao, who has tasted the final taste of the dishes once, knows:

The crab at this moment was certainly delicious, but it was far from its most delicious moment.

"Dan Bao?"

Qin Lang's call brought Dan Bao back to his senses quickly.

Seeing the green onion and ginger being handed over, Dan Bao's eyes once again had a bright look.

It’s time for my Danbao to show off his skills again!

Look at my freshness!

Phew~

While handing the green onion and ginger to Dan Bao, Qin Lang had already started to heat the oil in the pot.

When the oil temperature reaches 60%, the onion and ginger have also been processed by Danbao and reached their optimal state.

Cut the green onions and ginger into slices, fry them together in hot oil until they turn slightly yellow, then take them out, then reduce the heat to low and pour in the crab shells left after removing the crabs.

As the hot oil comes into contact with the crab shell, the hot oil in the pot gradually becomes reddish while rolling.

At the same time, the aroma of oil seemed to be fused with an amazing scent of crab.

When the hot oil in the pot turns into a clear orange-red color, the crab oil is ready.

Carefully drain the oil from the steaming and fragrant crab shells and set them aside. Qin Lang picked up the crab roe, crab paste and crab meat that he had picked out before, and began to fry the crab powder.

Different from ordinary crab meat, during the frying process, he also needs to add a small amount of previously cut out orange meat.

When the frying is completed, the rich aroma of crab and the sweet aroma of orange overflow the entire kitchen. Fill the eight orange jars with crab meat prepared previously.

Mix the rice wine, rice vinegar and water and pour it into the bottom of the steamer, and put the orange jar into the steamer.

A twenty-minute wait followed.

"Use yellow ripe oranges, cut off the tops, cut off the grating, and leave a little liquid. Fill the inside with crab paste meat, and still cover it with the top of the branches. Put it in a small steamer, steam it with wine, vinegar, and water. Use vinegar, Salt for food.”

This record comes from "Shan Jia Qing Gong" written by Lin Hong, a Jinshi during the Shaoxing period of the Southern Song Dynasty.

This dish is called Crab Stuffed Orange.

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Contents of the easter egg chapter at the end of this chapter:

【Crab Stuffed Orange】