潮汕頂級生醃膏蟹，一口鮮甜一口香濃，第一次嘗就無法自拔！

Niutianyang is a wetland west of Shantou Hanjiang and Rongjiang meet here to the sea This gave the crab farmers a unique place to raise crabs. Hello there Let's go fishing Zhang Xinming personally selected today But how exactly is this crab caught? Wow This is quite big How many in a basket How many in a basket It crawled in by itself It crawled in by itself The one I caught now is called Crab Crab You see its butt is very round It's all cream This female crab fertilizes to lay eggs It's all red cream This is the best and most expensive crab in fact Zhang Xinming has never been a chef He is a reporter because he opened a column of Chaoshan culture He gradually changed from a food lover to a foodie People take food as the sky My name is Zhang Xinmin The same "people" as the people I was really born to eat Zhang Xinming's research on eating is crazy Over ten years He looks for the source of the ingredients Get to know local properties Discover lost recipes He has not studied cooking Encountered dissatisfied Only do it yourself I am a very fine person I'm particular about Xinming Zhang Start with ingredients This is a female crab that has been fertilized It's about to be born This is a virgin crab. This is this is the big crab Already ancestor This is called "pink crab" This is called "pink crab" Young men who are not in love Young men who are not in love Which one do you like to eat What you want to do If you make pepper crab I use this Because this is smoked crab Because this is smoked crab Different crabs have different practices Different crabs have different practices Different What do you most want to do today, I will use this raw pickle We will bring all the varieties back today Wash the crabs first Striving for perfection Innovated cleaning methods Soak the crab in saturated brine Then inject ozone to sterilize The marinade is also exquisite, with soy sauce as the main ingredient With garlic chili Coriander head Peppercorns and more You need to add some wine too, he uses expensive Danish whiskey The spoon kept stirring the marinade in the bowl, stimulated by this strong fragrance Taste buds come alive from the tip of the tongue to the entire mouth Too fragrant The scent of the marinade is mixed Peppercorns, garlic And soy sauce has been blended together Chaoshan people are proficient in 18 cooking skills They have a soft spot for raw pickles Some people call raw pickles poison Once poisoned, you will not be able to extricate yourself Zhang Xinmin started Zhang Luo's other main course, the abalone sauce and gelatin Maw is fish maw, a dried product of various types of fish maw Is also a very expensive ingredient But eating pectin in Chaoshan is not a luxurious thing to imagine. You will understand when you go to the market Wu Mei's shop is a north-south trip frequented by old Guangs. All kinds of seafood spread out There is a strong smell of sea this is the best this is the best Assortment of fish gelatin produced from different fish in various sea areas around the world They know the Chinese love these strange things Huge sea fish caught by fishing boats in South America And cut out the fish belly to dry Then shipped to southern China Zhang Xinming also has a lot of good stuff in his house This is a room where I hide things There are many things in it But the best thing is to hide under this bed This is those big flowers Take this out These are things I have been collecting for years. I want to collect when I see something good Just because this is the kind of flower gel that is unavailable So big my experience is Ten catty fish can produce up to one or two pectins Then if this is a pound That fish must be a hundred pounds or more The glue is divided into male and female. The texture of male fish is different from that of female fish, and the taste is better. There are new and old fish gelatins, and some are precious for decades and hundreds of years. The biggest one is more than a catty Now it ’s a pound Maw will be like this, it ’s been for a long time It becomes golden Better efficacy Taste better But that weight will be reduced Can this piece of yellow and hard Maw really be delicious? Good glue must soak in water Good glue must soak in water Slowly return to the state that was removed from the fish Slowly return to the state that was removed from the fish in fact In many Lao Guang recipes The most important effort is spent before cooking Because the pickled crab and flower gel are processed in advance Orderly kitchen before seats Put the peppercorns in the abalone sauce and cook for half an hour Serve with a little yellow mustard Soft and waxy gum for 24 hours Soaked in abalone Can clearly feel the melting of the soft and sticky gum in the mouth Earlier There is also stewed flower gel at home With this seasoning, there is no fishy smell Here is eating lively The master of the kitchen is already busy on the chopping board Pickled crabs have been taken out of the refrigerator in advance Thaw naturally until the moment of icy The perfect time to cut crabs coming Raw salted crab seems to be the best place for this crab Crab roe sauce Like when i was young Like when i was young Crab paste is marinated in salt Crab paste is marinated in salt Extremely salty Very light now