My Deep-sea Fishery

Next to it, Fang Youqun and several fishermen from Yanlong Village also immediately surrounded Wei Zhongtian.

"Don't, don't, don't, I'm not a bad person, you don't need to be so nervous." Wei Zhongtian was frightened and quickly explained when he saw this situation, but his hands still held Xiang Yang's hand tightly and didn't let go.

"Well, don't be nervous, I believe he is not a bad person."

Xiang Yang raised the arm that was not caught by Wei Zhongtian, stopped the crew behind him who were about to move, and then looked at Wei Zhongtian with a smile, "You are also the boss who buys seafood, right? Can you let me go first?"

Wei Zhongtian quickly let go, and looked at Xiang Yang with embarrassment, "Boss, I am indeed a seafood buyer."

Xiang Yang nodded, and then said: "This is really my own fleet, and the seafood on our ship is not for sale."

Wei Zhongtian said, "Boss, I don't only collect rare seafood, I also collect all kinds of catches, including frozen ones."

"Oh?" Xiang Yang became interested, but he still said: "This is our own fleet, and there are only catches on board that we need to use, and there is no frozen seafood."

"Boss, don't fool me." Wei Zhongtian pointed to Fang Youqun and said, "When I was still on the ship just now, this brother made it very clear that you are the owner of this fleet. Isn't that what you say?"

"My name is Wei Zhongtian, and this is my business card." Wei Zhongtian cautiously handed Xiang Yang a business card with a silver frame and gold plating.

Xiang Yang took a look at the card and asked in surprise, "Are you the owner of a hotel?"

Wei Zhongtian nodded and said, "That's right, I do work in a hotel."

Xiang Yang was a little puzzled and said, "Why are you still doing seafood purchases yourself?"

Wei Zhongtian shook his head helplessly, "The purchasers can't receive any seafood at all. If I don't come out again, the hotel can be closed."

"Do you accept any seafood?" Xiang Yang hesitated for a moment, then asked.

Seeing that Xiang Yang seemed to be loose, Wei Zhongtian quickly nodded and said, "Yes, I'll take everything, what do you have here?"

Xiang Yang thought about it, and finally decided to make friends with the boss named Wei Zhongtian.

"To tell you the truth, my fleet has just been formed, and most of the seafood on board is reserved by others. The only seafood that can be sold to you is breaded crab. You can accept it or not." Xiang Yang asked.

"Bread crab? Is it wild? Take it, of course I take it. I take as much as you have." Wei Zhongtian was pleasantly surprised when he heard the words.

If it were farmed bread crabs, they would basically have no advantages other than being delicious. Wei Zhongtian would not need them so urgently, because he had the means to get them in large quantities.

But wild bread crabs are different.

In addition to the best taste in the world, the wild bread crab also has very high medicinal value.

The medicinal parts of bread crab include crab roe and crab shell. Crab roe has the effect of clearing away heat, detoxifying, and killing insects, and can treat athlete’s foot and other diseases. Crab shell has the effect of regulating qi and relieving pain, and can even treat chest pain and other diseases.

This is one of the top seafood that Wei Zhongtian can't ask for.

Most importantly, wild bread crab is still a belief in the hearts of many foodies.

This crab can be eaten in a variety of ways and is easy to cook.

Even a culinary idiot like Xiang Yang knows several different ways to cook breaded crab.

First up is the steamed breaded crab.

The raw material is a bread crab, a little each of salt, rice wine, ginger powder, soy sauce, sugar, monosodium glutamate, sesame oil and balsamic vinegar.

The method is very simple. Rinse the crabs with a toothbrush or hairbrush against the water and put them in a container with the belly up to prevent the crab roe from flowing out. Add a little salt to make the taste more delicious.

Then put the minced ginger in a small wine bowl, add boiled soy sauce, sugar, monosodium glutamate, rice wine and sesame oil and stir.

At this time, take another small bowl and put vinegar for later use.

In the end, you only need to put the crabs in the cage and steam them for ten minutes until the crab shells are bright red. When the crab meat is mature, take it out and serve it with vinegar and sauce, and you can eat it.

The orange-red crab roe, white jade-like grease, and white and tender crab meat make people salivate.

In addition, the practice of golden bread crab is also very simple.

Cook crab with breaded crab.

The crab meat of Portunus crab is very thin, and there is a gap between the shell and the meat, which is very suitable for cooking with bread crab.

Add cheese and milk while cooking, and the milk will overflow after cooking. Cut the crispy breaded crab, and the hot steam with the aroma of cheese comes out instantly. The crab meat has completely absorbed the aroma of cheese and milk, and the gaps in the shell are filled with sauce. When you bite down, the sauce penetrates into the crab meat, which is very tempting. The peripheral bread can also be enjoyed as a staple food, not greasy or greasy.

In fact, breaded crab meat is a very easy-to-cook seafood, so most of the cooking methods of breaded crab are very simple.

The most complicated method is nothing more than letting the crab pass through the oil pan first, so that the gravy will be sealed and not lost.

But the time should not be too long, otherwise, the meat will be too old and the gravy will be lost instead.

When Xiang Yang was on the boat, he also ate breaded crab once. The cooking method is also very simple. Cut off the eight legs of the breaded crab, including two tongs. Separated, it can be easily poked or even sucked out, so save it for last.

Cover the crab, that is, a small piece of cover on the belly button of the crab. Remove the male and female crabs with different shapes, and then uncover the crab cover.

Eat the crab cover first, scoop out the crab stomach in the middle with a small spoon, and gently suck the crab roe wrapped outside. When you eat it, the taste is really incomparably delicious.

After eating the crab cover, it is the turn of the crab body. First use scissors to cut off the excess crab legs, crab mouth and crab lungs.

However, be careful to use a spoon handle to pick out a hexagonal piece in the middle of the crab body, which is the heart of the crab and should be discarded.

If the taste is more unique, use a small spoon to pour some vinegar on the crab, and then eat the crab roe and crab paste.

After eating the crab roe, break the crab body in half, and then you can see the crab meat in a silky shape.

As long as you tear along the crab legs, you can remove the crab meat. Crab shells that are eaten clean are complete and translucent.

Finally, use scissors to cut the crab legs into three pieces, and the toes of the last crab can be used as tools.

First use the thin end of the crab toes to poke out the meat in the middle of the crab legs, and then use the thick end to poke out the meat in the front of the crab legs.

Crab claws can also be eaten in three sections. The first two sections can be cut directly from the crab shell, and the meat can be scooped out with a spoon. For the last pliers, the trick is to cut the two sides, and then use your hands to break the two pliers legs in opposite directions, and the pliers shell will be completely separated.

Although the eaten crab shells may not be able to completely reassemble the shape of a crab, they are laid out neatly and there is no trace of meat left.