Wasteland Lying Flat Strategy Manual

Chapter 16

Chapter 16 High Temperature Mutations

    Wen Yan has been growing vegetables in the space all day, and every household has been using electricity for the past few days. While there is still electricity, Wen Yan charges up all the mobile phones, tablets, computers and charging treasures at home, and turns on the air conditioner at home. With the air-conditioning, heat insulation sheds and automatic telescopic devices have been set up in the front and back of the yard in advance. Although the current temperature will have a certain impact on the crops in the field, fortunately, the vegetables grown in the space will not be affected.

    Some shrimps and crabs in the pond turned their stomachs, and two ducks in the backyard died. Wen Yan put on the heat-proof clothes, quickly salvaged and discarded the dead shrimp and crabs in the fish pond, and then fished a large pot of active ones and brought them into the house. Father Wen had already plucked the two ducks that were about to die inside the house. Hairy.

    Thus, tonight's theme begins, spicy shrimp and crab and beer duck.

    If it weren't for the abnormal weather, this season is actually the season for eating crabs, and it is a good season for hairy crabs, but Wen Yan's space also stores a large number of fresh swimming crabs in the season.

    Wen Yan first peeled and sliced ​​the garlic, chopped the scallion and coriander, cut the corn, sliced ​​the lotus root, and broke the rice cake for later use.

    Then prepare the shrimp and crab, the fresh prawns minus the shrimp tails and shrimp guns, and at the same time open the back and remove the shrimp lines. Swimming crabs and hairy crabs open the crab shells, remove the inedible crab gills and crab stomachs, cut into small pieces, and evenly coat the crab pieces with a layer of starch.

    When the oil in the pot is 70% to 80% hot, put the prepared corn and lotus root slices into the oil pot to overheat the oil, and take them out for later use.

    Shrimp and crab are put into the oil pan one by one, deep-fried until golden, and then taken out for later use.

    Wen Yan put the pan filled with hot oil directly into the space, and then got another clean frying pan in his hand. Take out some hot oil that has fried shrimp and crab before and add it, then add green onion, ginger, garlic, dried chili and Chinese prickly ash and fry until fragrant, then add a spoonful of Pixian bean paste and fry until red oil comes out.

    Then put the fried shrimp and crab into the pot and stir-fry, add soy sauce, oyster sauce, and sugar, pour a can of beer around the edge of the pot, and finally add the previously fried side dishes and rice cakes, and stir-fry evenly. Bring to a boil on high heat, then simmer on low heat for 5 minutes, until the soup is thick, sprinkle with a handful of parsley before serving.

    In addition, Wen Yan also prepared steamed hairy crabs and swimming crabs, served with special crab vinegar and shredded ginger, sweet and delicious. Spicy crabs are spicy and delicious. Who knows the joy of eating crabs and sucking fingers without wearing gloves?

    The method of beer duck is relatively simple. Moreover, duck meat is rich in nutrition, and because it grows in water for a long time, duck meat is cold. The taste of the duck itself, combined with the freshness of the beer, is delicious and not greasy. The only thing to pay attention to is not to blanch the water, the duck meat that has been blanched is not fresh enough.

    Wen Yan first cut the duck into small pieces, soaked it to remove the blood, and drained it. Heat up a wok with cold oil, add ginger slices, garlic slices, cinnamon, star anise, bay leaves and dried chilies and sauté until fragrant. Wen Yan poured the washed duck meat into the pot, stir-fried on high heat until the skin of the duck shrank and turned white, then turned to low heat and slowly stir-fried until the duck oil was fragrant, then grabbed a handful of white scallions and put them in , stir-fry a spoonful of bean paste to make red oil, then add a little dark soy sauce one by one for coloring, appropriate amount of light soy sauce to enhance the flavor, stir fry evenly with a little sugar and salt, and finally add a can of beer along the side of the pot, the aroma of the wine is instantly in the kitchen overflowing.