Chapter 1259： Heavenly horseshoe crab (middle) (2/2)

Shan Ye couldn't help but rubbed his face.

”This little girl movie, you didn't get scolded for making black hands, why am I perverted when watching the lively?”

Lin Chou sneered,

”Tsk~”

”I did it because I'm a cook, and I haven't gotten to the point where I can dip into a blood steamed bun to eat.”

Shan Ye looked dumbfounded,

”What do you mean? It doesn't always feel like a good thing...”

Lin Chou poured a glass of happiness water on his own, and ignored him.

The horseshoe crab is said to be extremely fresh and delicious. Once you have eaten it, there is no way to forget its taste. There is also a legend to experience for yourself:

It is said that the people in the mountains mostly use the female horseshoe crab shell to be softly bent into a semicircle with seawater soaked, and the joint is nailed into the bamboo handle to make a semi-conical limulus. The limulus is rich in elasticity and is soft and does not hurt the kettle. It is used to scoop water from the tank. Or put porridge in a pot, which is easy to use and can taste the taste of horseshoe crab when you are not going to sea.

This legend may have an exaggerated meaning in it, but it has nothing to do with the status of the horseshoe crab on the table.

Limulus culture can be seen everywhere in southern Fujian until the cataclysm, and limulus is a symbolic ingredient of Chaozhou cuisine.

However, since ancient times, the most important way to eat horseshoe crab in the history of limulus is to make sauce.

Section of the highway ”Beihulu”: ”Zi is like a hemp, and it is a sauce, that is, horseshoe crab sauce.”

Liu Xun ”Ling Biao Lu Yi”: ”There are sons like mung beans in the belly, and the southerners take them, crush their feet, and think of sauce.”

”Baoqing Si Mingzhi”: The Hai Clan, Zedai's limulus sauce is a unique treasure, although he has it, the taste is not as good. This horseshoe crab is shaped like a bucket, it is as big as a car, blue-brown, twelve-legged, five or six inches long, and a tail two or three feet long. Its shell is hard, with horizontal stripes on the waist, soft and flexible, one line per bend. The tail is hard and thorny, it can touch people, and the mouth is under the fight. For every male and female in the sea, the fisherman must win both, and weave bamboo into a scorpion.

The specific method is probably to take the meat, seeds, and paste by breaking the shell, and mash it with various local ingredients into a sauce, each with its own flavor.

There are even more extreme horseshoe crab shells and feet that have been taken from meat. After smashing, stir with fish sauce or shrimp and crab sauce and ferment for 1 to 3 days. Then use this fermented sauce to mix with fresh horseshoe crab. Meat, seeds and paste are available both raw and cooked.

emmmm...

The crustacean plus fish sauce and shrimp and crab paste fermented, the taste must be quite extreme...

Those with low resistance are not advised to even smell it. It is definitely on the top.

Lin Chou felt that perhaps the reason why limulus sauce had a place at the ancient banquet can be understood in this way. It may be an exaggeration to say that ”the horseshoe crab is eight catties, and the meat is two or twos”, but it is certain that the edible part of the horseshoe crab is very small.

In this way, when many horseshoe crabs cannot be caught to get the meat for cooking, the horseshoe crab sauce can be accompanied by other foods to enjoy the deliciousness of the horseshoe crab unscrupulously.

Lin Chou was very unscrupulous today, and he was going to try a few more methods.

Because this product opened the same horseshoe crab N times, the meat taken out was so much that even a certain horseshoe crab didn't dare to take a look at it.

With special effects, the system will force you to sell this dish every month. Today is the first time that Lin Chou has not generated negative emotions because of the scarcity of raw materials.

”Tsk~”

I have to say that this feeling is really very happy, even happier than iced happy water.

The first thing Lin Chou tried was the famous horseshoe crab sauce.

He often uses abalone liver to make raw and cooked sauce, and he always gets a surprise. This time he replaced it with the more rare horseshoe crab, so he naturally had to treat it well.