Food: Start with a big spoon in the university cafeteria

“It turns out that the locust flower has this taste!”

Eating flowers, through simple processing, you can taste the freshest taste of flowers, as if you have been contaminated with the fragrance of locust flowers, becoming sweet and fragrant.

Locust flower rice into the mouth is not the soft and delicate of fine food, but also retains the unique strength of pasta, eating has a simple and peaceful feeling, let people unconsciously sigh: ah, this is the locust flower!

The food that can be passed down from the Han Dynasty to the present day must have its superiority.

This dish is not absolutely delicious, but it is also a taste to eat the freshest locust flowers at a certain time of year.

As if to tell yourself that spring is coming, that another year has passed, and that after eating, I am waiting for the arrival of the next spring with anticipation.

“Wow, this is another diet meal!”

“Thank you Xu Shen for hearing the voice of fat people like me, today I can eat low-calorie delicious food again!”

“Yes, I found that this locust flower rice is completely a diet meal!”

“I found that as long as there were fewer guests on the second floor, Xu Shen would put his attention back on the canteen and make us food!”

“Or we propose to change the second floor into a large canteen, and the first floor is not enough to eat!”

“I reconsider!”

…

The more popular the canteen of BGI, the more people will come to eat.

The school security team is to catch outsiders who sneak up on the wall to eat, and it is useless to raise dogs!

Now fortunately, I turned a blind eye.

Just let the security guard stand guard in the canteen at the meal point, there are too many outsiders, to prevent accidents.

Xu Ming is studying the attractive recipes that can be used for admissions, but he doesn’t think it is suitable for half a day.

So I called the admissions office and asked for their opinion.

“Let’s make pastries, we pack them to look good, and send a piece when we meet the students who are interested in it.”

“Pastries are not good, when there are many people, the aroma is not prominent, and it cannot attract people!”

“Still cooking, one look is the canteen production!”

“What dish is the most fragrant, the kind that can be taken away?”

“The best well-known and awesome dish at first sight”

“Crayfish.”

Xu Ming listened to the discussion on the other side of the phone and directly thought of the crayfish.

If there is anything that young people like the most, there must be a place for crayfish.

Although now is not the season for crayfish.

But it is also precisely because there is no hook.

As soon as the scent of crayfish is opened, it is not something that ordinary people can resist.

Why do you like to have a crayfish with beer at night in the summer, how delicious it is!

Spicy crayfish taste spicy and fragrant, bright color, smooth and tender texture, taste spicy, smell the taste can not help it, eat to the mouth that you have to go!

After everyone agreed, Xu Ming called Togo and asked him to send some crayfish tomorrow.

Of course, it is better to make crayfish than live shrimp.

…

Early the next morning, several large boxes of fresh crayfish arrived.

Xu Ming looked at the crayfish sent over, and the shrimp in early spring were not particularly delicious.

The lobster is a creature that hibernates and when the weather starts to cool down in the fall, it digs a deep hole in the silt at the water’s edge, burrows into it, and survives the winter by draining its own stored energy.

The lobster in early spring is generally not crawled out by itself, but is dug out by hand, at this time the lobster has consumed most of the energy, and has not yet begun to eat, there is not much meat in the body, and the shrimp is very small.

Crayfish are generally a season from May to October, during which time the crayfish are more fat, and the best time is from June to August.

In the growth process of lobsters, the meat becomes full in June, and the three months of June, July and August are the strongest and most delicious time for lobsters, and by September it will “start to be empty and there is no meat”.

Although I ate it a little early, everyone had not eaten crayfish in a winter.

This will be taken out, and the average person can’t stand the temptation of crayfish.

If crayfish want to be delicious, that spice is essential.

The cooks smiled at the treatment, and Xu Ming went to the warehouse to get spices.

Fragrant leaves, grass fruits, star anise, dried perilla leaves and other spices take an appropriate amount and wash them, and set aside with green onions, ginger, green peppers and dried peppers.

Pour vegetable oil into a large iron pan and when the oil temperature rises to 70% heat, pour the crayfish into the pan and fry.

The movement of this fried is not small, the sound is very loud.

“Crackling”, occasionally collapsing oil!

However, in a few tens of seconds, the original cyan crayfish turned red, that is, it was not very large.

After changing the color, the lobster in the pan is fished out, and then the remaining lobster is fried in divided parts.

Then, leave some oil in the pan, then put the spices and onions, ginger, garlic and pepper into the oil and fry until the aroma gradually spreads, then add the dried peppers and tempeh sauce to it.

This hot sauce is very critical, be sure to use red oil, the flavor color spiciness must be enough.

The tempeh sauce was poured down and not fried a few times, and the red oil immediately came out, and the spicy aroma also drifted out.

The chefs in the back kitchen were choked on one of them without noticing, sneezing several times.

“Oh, what kind of chili pepper is so delicious!”

Xu Ming poured some of the crayfish into the pot and took the cooking wine and poured it into the pot.

The moment the cooking wine is poured into the pot, first the aroma of the wine, and then the aroma of the wine disappears, replaced by the smell of crayfish!

Then take out the beer and start pouring it into the pot until the crayfish are submerged, then add salt, sugar, raw soy sauce to adjust the taste, and simmer it for ten minutes on the lid.

Let the flavor of the spice beer seasoning fully enter the crayfish, and also let the taste of the crayfish into the sauce.

During this time, other stoves are also cooked with crayfish.

This stove is propped up, it is no longer the back kitchen filled with the smell of crayfish, that is, the entire canteen hall can smell the spicy aroma of crayfish, making people smell the uncontrolled secretion of saliva in the mouth.

The crayfish had been cooked for more than half an hour, Xu Ming opened the lid, and the soup of “grunting” bubbled next to the red crayfish, and the aroma became thicker.

This soup cannot be boiled dry.

Eating crayfish soup is also a soul!

Xu Ming stir-fried the crayfish in the pot a few times, and with the flipping, the aroma became more intense.

“Take the thermos.”

The crayfish that come out of the pot are placed separately in each insulated bucket, which is tempting to watch.

Xu Ming then took out a bucket of chili oil and poured it directly on top of the crayfish and sealed it.

Cover and pack!

The chili oil seems to seal a bucket of crayfish, and when the lid of the insulated bucket is opened again, the mellow aroma of the chili oil will melt into the soup over time, giving the spiciness a second level.

The red crayfish are covered with red oil, and the spicy and fragrant soup is slowly dripping down the crayfish…

The whole back kitchen couldn’t resist the temptation and swallowed their mouthfuls.

“That’s so fragrant!”

Generally, the crayfish in the food stalls at night in the summer are already very fragrant, but I did not expect that the crayfish made by Xu Ming was really fragrant.

The scent is simply foul, a strong drill into the nose, incense you can’t think of anything in your head, only the crayfish in front of you.

I can’t help but imagine what it would taste like if I had eaten it in my mouth.

Oily red? Crayfish, a white piece of shrimp exposed on its back? The shrimp meat, which looks bright red and clear in the light.

White? Garlic cloves, bright green? Green onions, yellow orange? Ginger slices, and brown? Star anise cinnamon, etc., because ? Are you all overheating oil, constantly emitting a tempting stream? Fragrance.

Even the soup looks so tempting that it makes people want to take a sip.

This soup mixed with noodles is also the best, right?

“Suke!”

“Trouble salivating!”

The students who came to the canteen in advance to queue up did not expect to see the scene of Xu Ming making crayfish, and their eyes were lying on the window glass and swallowing hard.

The student standing next to him saw that his saliva was dripping onto the glass and looked at him in disgust.

“Is this the crayfish to be sold at noon?”

The man didn’t care at all about losing or not losing people, and there was only the pot of crayfish in his eyes.