Don't look at Mingguang's mountains and seas, but the vast majority of people in Mingguang are obviously not as enthusiastic about seafood as those on land, even if they are exotic beasts.

Especially in the alleys, in the earlier more difficult times, it was common to walk dozens or hundreds of miles to the beach to bring back a pile of dried fish and shrimp as the best choice to survive the lack of food and clothing - all in all, in most cases, seafood, somehow became a rather low-end ingredient.

Lin Chou had heard more than once that the people of the Demon Capital before the cataclysm regarded hairy crabs as preserved fruits during the starvation years, well, it was very similar to Mingguang's operation.

Then, a considerable number of evolutionaries do not use sea beasts as the main strategy direction to enhance their abilities, relatively speaking, the additional skills or states of terrestrial creatures are more suitable for them.

Most of the marine beasts are so large that they are difficult for ordinary evolutionaries to cope with, and they live in the depths of the ocean, and are naturally in the "non-comfort zone" of humans and evolutionaries, and their rarity and relatively high price have become synonymous with them.

But the market for this thing has never been at a low point, and many high-level evolutionaries, bad gamblers who hope to get ahead in exchange for some rare ability, and local tyrants who simply think that seafood is more delicious than land beasts and have rich "origins" flock to them.

Such as the Strange Restaurant, Bafang Lou and other well-known places in Mingguang, can always let some marine beasts with low grade and average origin content be auctioned at an incomprehensible high price on No. 1, and there are at least 2~3 specialty dishes at the bottom of the box.

Making money, not chilling, to a certain extent, speculation is also a rigid need.

However, when it came to Lin Chou, he actually didn't like this method very much, so he was extremely strict with every seafood.

Dishes from land sources can be just very tasty, but seafood is completely different, at least with the skill that all the seafood that is offered and sold to the Evolution of Pucho except for close friends and the like.

——It can be called the conscience of the industry.

It is probably because of this that the evolutionaries especially favor this small restaurant more than 200 kilometers away from Mingguang.

Moreover, evolutionaries worship physics masters more than ordinary people, and it just so happens that Lin Chou's knowledge of physics is very abundant.

Today, that little-known diner has become a more alternative "holy place" in the hearts of a large number of evolutionaries, as well as the largest zoo in Mingguang that is worth paying for an entrance fee.

Lin Chou felt that it was necessary for him to let these guys know that your Boss Lin would never skip class and run away from home for no reason, and every time he skipped work and ran away, it was worth the money!

One trick is eaten all over the world, and the general definition of value for money in the service industry is only one - set meals.

Package = bundle, as for whether this thing is worth it, duck doesn't have to put it on the table.

King crab is a seafood, Lin Chou can take it for granted that simple is complex, and less is more.

A crab N is very ideal to eat a simple three-piece suit, and the details can also dig deep into the corners.

Generally speaking, it is generally believed that the most essential part of king crab is the legs, which are fragrant and thick, full and juicy.

The second is the paste yellow, the cream of the king crab is actually not very brilliant, it belongs to the kind of seafood that performs mediocre, in terms of paste yellow, in contrast, Lin Chou would rather choose a few hairy crabs or blue crabs with yellow fat, which are economical, delicious, and inexpensive, and they are delicious and full to the bones in one bite.

After thinking about it like this, Lin Chou felt that he had a bottom.

Splitting legs and dismantling meat.

The crab leg is cut straight in the upper quarter along the leg line, revealing a layer of bright orange-red membranous crab leg meat on the surface.

To say that the legs of the king crab are also true is the justice of the party, whether it is sashimi or cooked, it is the best choice, the translucent amber-like meat is not obvious when it is raw, and it will become a trace of tender white after cooking, if the leg bone can be completely extracted, the tight and tender white flesh can hang its head like an ear of wheat on the almost transparent membranous bone piece, very beautiful, a big bite down, guarantee the satisfaction of 360 degrees without dead ends.

Neatly arrange the crab legs, very luxurious, only take the thickest two joints, the joint joints and the tips of the legs are all cut off for other uses.

Half a bucket of beautiful fine green salt is fried in a pot to make the salt fragrant, and after leaving the fire, add a large handful of fresh thyme with stems and flowers, and the thyme is buried in the salt and slowly baked to dry, which can still maintain part of the "live" turquoise, while the green salt has brought the unique fragrance of thyme.

After cooling thoroughly, a dozen eggs, remove the yolk, mix the salt with egg whites into a paste, and hang a thin layer of salt paste on the crab legs until the surface can not see the color of the crab legs.

Egg whites and salt paste are actually a very brilliant way, egg whites are very sticky, if the cook is careful enough, whether it is fried in the pot or baked in the oven will not be easily damaged, can form a thin layer of salt crust on the surface, keep warm and retain water.

The salted crab legs are set aside, and depending on the cooking temperature, it only takes a dozen seconds to a few minutes to make a dish, and it needs to be cooked last.

Lin Chou has to deal with the crab body next, the fat king crab crab is the size of a basin, and the ovoid paste has been taken out by Lin Chou, it is very full, almost full of one-third of the top cover.

The crab body is very large, and the tender raw meat is divided by Lin Chou by Lin Chou, and even after the meat is removed, the part of the crab body is almost complete, and the meat taken out is also packed in the top cover, just flush with the edge of the top cover, buckle back the lower part of the crab body, and directly steam it.

"It's so beautiful..."Wu Ke licked his lips.

The egg yolk of three salted duck eggs, stir-fried and fried to froth the oil, the next bowl of overnight green rice, simply stir-fry until golden brown, take half of the steamed crab meat and crab paste into the pot, high heat fragrant, cook rice wine on the side of the pot.

After the pot is removed, the remaining crab paste and crab roe in the shell are pressed to fill the whole crab shell, like a small mountain bun, and garnished with a little green onion.

The remaining crab shells and leg tips are not wasted, coated in flour, stewed with parsley, carrots and onions in a pot of soup, and finally the salt-paste crab legs are grilled.

The salt-baked crab legs, crab roe fried rice, and king crab soup are placed in a wooden tray.

"Cow!" Wu Ke cocked his thumb, "But Brother Chou, business is not like this, you see that people put crab meat and crab paste on top as a cover, and you can't see fried rice at all, you have to improve it." ”

Lin Chou sighed,

"Pressed on the top, it is called the picture does not match the real thing, there is only rice below, which in a sense belongs to deceiving consumers, I put it so differently, the chopsticks flipped over, the good guy originally thought it was fried rice, but it turned out to be all king crab meat and paste yellow, surprise not surprised, happy or not?"

Wu Ke: ...

Damn, it's got him again.