Douluo Continent on the tip of the tongue

Qi Han first brought the female crab in front of him and observed the cooked female crab.

Its crab claws are as bright red as flames and are as big as Qi Han's two palms. When you look closely, you can still see a faint cold light like a knife blade emerging from the edge of the claws.

Such a big crab claw looks like it can be eaten for a long time.

The crab legs are extremely slender. The crab legs, which are only one palm thick, are stretched out as long as Qi Han's forearm. They are divided into three sections. The top of the front section is like a sharp thorn, which is also extremely sharp.

With such slender and plump crab legs, there will definitely be a lot of meat when you remove them.

Thinking silently in his mind, Qi Han picked up the kitchen knife and cut off the eight crab legs and two crab claws with one sharp stroke and put them aside, leaving only the body of the female crab.

Then he deftly opened the cover of the female crab, revealing the plump and attractive crab roe inside.

The moment he opened the crab lid, the strong smell of crab rushed straight into his nose, making his whole body feel refreshed.

Even though it was not the first time he saw it, Qi Han couldn't help but swallow his saliva when he opened the lid and saw the attractive and plump orange-red crab roe inside the basin-sized crab.

Just looking at the rich crab roe in front of you makes people feel a sense of satisfaction from the bottom of their hearts.

Suddenly, Qi Han felt the joy of cutting half a melon and eating it with a spoon.

Although crab roe is not the same as melon pulp, the crab roe in front of you...

You can actually dig it in with a spoon and eat it.

However, Qi Han still held back. After all, crab roe is the main ingredient of bald butter and cannot be eaten secretly.

Thinking silently, Qi Han's movements on his hands were not slow at all.

Use tweezers to remove the crab heart, crab gills, crab stomach and crab intestines, then use a small spoon to scrape all the crab roe into the bowl.

Immediately afterwards, Qi Han put the chest and abdomen of the female crab after removing the crab roe together with the crab claws and legs, then picked up the male crab and placed it in front of him.

Following the same procedure, he put all the crab paste from the male crab into a bowl, and then Qi Han began to open the crabs against the scent of crab that filled the kitchen.

To dismantle crabs, the commonly used tool is crab eight pieces.

The eight pieces of crab refer to the eight tools specially used to remove crabs: hammer, forger, tongs, shovel, spoon, fork, scraper, and needle.

But Qi Han doesn't need such complicated tools, he only needs a small spatula.

His kitchen knife can be used as a substitute for other tools.

First, he picked up the crab claws, which were about the size of two palms. Qi Han swallowed a mouthful of saliva, and while his soul power was surging, he used his knife to face the side of the crab claws and slapped the sides of the crab claws skillfully.

A few cracks appeared.

Slowly removing the entire shell of the crab claw along the cracks, a piece of complete, white and tender crab claw meat with a light pink film on the surface appeared in Qi Han's hands.

After holding it in for so long, he couldn't help but smile. He looked at the plump and tender crab claw meat in his hand, which could not be grasped with one hand. He took a bite and filled it with the tender and delicious crab claw meat.

His entire mouth.

Life is complete.

Chewing with some difficulty, the crab claw meat in his mouth was almost so tender that water dripped out of it. The texture was extremely elastic and had a hint of sweetness. He felt extremely satisfied.

Soon a piece of crab claw meat was eaten whole, and Qi Han actually felt a little full.

The most advanced ingredients often only require the simplest cooking methods.

This kind of crab can bring a wonderful taste experience even if it is steamed directly with a few slices of ginger in the pot.

After eating one, he was satisfied. Next, Qi Han followed the same method, removing the plump crab meat from the other three crab claws in the same way, and then placed it in a clean porcelain basin.

After the crab claws are removed, the crab legs are next.

Cleanly cutting off the longest section of the three-section crab leg, Qi Han slowly inserted the remaining crab leg into it and pushed out the crab meat from the crab leg very smoothly.

The two crabs had a total of sixteen legs. After they were all dismantled, the crab meat in the porcelain basin had already filled less than half of the basin.

Only the crab meat in the crab body is left, which is the two large pieces of white crab meat hidden under the crab gills.

Fold the crab body in half and split it into two. Qi Han uses a small spatula to carefully scrape out strips of complete meat.

The structure of the crab body is like a honeycomb, with small compartments inside. Each compartment is filled with complete crab meat. It requires careful removal, but it does not take too much time.

After removing the bodies of the two crabs, the entire porcelain basin was almost full.

On the top of the porcelain basin is the removed crab body meat, while the crab legs and claws are covered underneath.

After removing the crab meat, Qi Han put the crab legs and crab lids into the pot together.

Turn on low heat in the pot and slowly stir-fry the crab lids and legs until the crab oil comes out. Then add the ginger slices and pour the oil until the crab lids and legs in the pot are covered.

Simmer over low heat for one hour, then soak for about eight hours before filtering, and you will get a pure crab sesame oil with an orange-red color and a fragrant crab aroma.

Add the obtained crab sesame oil to the pot, then add the crab roe and crab paste and stir-fry over low heat to bring out the flavor, then add a little aged Huadiao to enhance the flavor, and finally add salt and pepper to taste, and you will have a perfect bald butter.

Even with the help of system black technology acceleration, this tedious process still took Qi Han a lot of time. It was not until the bald butter was completely finished that Qi Han breathed a sigh of relief.

The alluring aroma of bald butter has both the deliciousness of crab roe and the mellowness of crab paste. The two are perfectly integrated and slowly flow into Qi Han's mouth and nose. Qi Han can't help but pick up the small spoon on the side and gently

Scoop up a spoonful of butter and put it directly into your mouth.

As the rich and delicious taste of the crab roe and the delicate and mellow taste of the crab paste slowly melted in Qi Han's mouth, he couldn't help but close his eyes, with an expression of enjoyment on his face.

So delicious.

With two such huge crabs, it is naturally impossible to use up the bald butter cooked in one serving of jade dragon tendons. It will be saved later and used again when cooking the jade dragon tendons again.

"Meow~"

Gulu squatted on the partition and suddenly called out.

"You want to eat?" Seeing Gulu staring at the mountain of crab meat in the porcelain basin with a greedy look, Qi Han raised his eyebrows slightly, then nodded, "Okay, you can eat this."

With Qi Han's permission, Gulu suddenly became excited.

Gulu jumped onto the table nimbly, bowed his waist slightly, lowered his head and slowly ate the crab meat in the porcelain basin.

"Meow!"

Crab meat is so delicious!

(PS: After being reminded by book friends, the author learned that cats can only eat seafood in trace amounts. Since it is not easy to change, I will not change it here, but please don’t take it seriously and don’t feed crabs to cats.)

The crab-stuffed orange dish that Qi Han made before used the same forbidden giant crab, but it only existed at the level of a hundred years. At that time, Gulu was very greedy looking at the crabs that he had never seen before.

Although he had never eaten it, Gulu was extremely interested in the meat of this big guy, which was covered in hard shells and spikes and had two huge pincers.

After watching Gulu Meimei taste the crab meat for a while, Qi Han's eyes slowly returned to the various ingredients in front of him.

The cooking of the bald butter has been completed, and now it’s time to start the final step of the jade dragon tendons.

After adding two spoonfuls of butter to the soup stock, Qi Han slowly poured the sliced ​​dragon tendons into the pot, then covered the pot and simmered over low heat for about half an hour to make the dragon tendons soft rather than elastic.

Then he reduced the soup to a slightly thick consistency and skillfully removed it from the pot and put it on the plate.

The imperial dish: the jade dragon tendon is now complete.