Chapter 70: Spicy Chinese Crayfish
Su Yayan could not hold back her laughter after reading the last comment, the chilies she made this time were half dehydrated dry chili, the spiciness was moderate.
Some people were unable to get used to the spiciness by adding the chilies in the boiled fish as a seasoning, not to mention eating it.
Fortunately, it was an online taste simulator, if someone would eat that in reality, it would be downright s.a.d.i.s.tic.
“The taste of chili is quite provocative, it is advised that don’t eat it on its own, there might be symptoms of stress disorder.”
Su Yayan’s kind reminder did not stop the viewers from giving good reviews for the boiled fish, some of them were trying so hard begging Su Yayan to change her mind and run the lucky draw.
Su Yayan was not swayed by them, she smiled faintly and said, “Let’s wait until chilies are open for sale, you can all prepare the fish at home. If you’re preparing boiled fish, gra.s.s carp will be the best choice. Gra.s.s carp has the umami taste, and it’s tough, the flesh won’t disintegrate easily when you’re boiling it.
“The weather has been getting cold recently. Eating something spicy can improve blood circulation, keep your body and limbs warm, and improve your immune system. Gra.s.s carp contains a lot of nutrients, with the effects of beautifying and nouris.h.i.+ng, and warming up your stomach. But eat it in moderation, don’t take too much, too many chilies will get you heaty.”
Still, what she said did not comfort the viewers who were crying piteously for food in the livestream.
[Do I need that fish? What I need are the chilies and the Host’s hands!]
[When can we buy chilies? I suppose it’s going to be a long wait, sob, sob, sob, I think the Host is fooling with us, yet I can’t reject her recommendation.]
The viewers in the livestream were crying piteously as they were unable to taste the real, warm boiled fish, and they were unable to resist the temptation of delicious food. Although they were saying no, their bodies were honest enough to gobble up the food.
Su Yayan ignored the complaints on the screen and started preparing the other two dishes that she had chosen—Kung-Pao Chicken and Spicy Chinese Crayfish.
The ingredients used for these two dishes were simpler, the main ingredients would be chicken breast and crayfish. The complicated part was the seasonings and side dishes.
The chicken breast was acceptable, but some of the viewers were concerned with the appearance of crayfish.
[The shrimp’s pincers are huge, it’s scary.]
[I know, these are crayfish, the pincers are huge, and it hurts a lot when you get pinched by it. I found them at the beach near my house, and the fancy restaurants nearby sell them too. I bought it once, it smelled fishy and earthy, the texture was bad, and there’s sand in it.]
Sand? Su Yayan thought deeply for a moment and she finally knew the reason.
“Crayfish live in muddy places, when they are caught, there’s silt in their bodies. It’s necessary to leave them in clear water for a day or two before cooking them, to let them spit out the silt so that they won’t have that earthy smell. Besides, usually, there’s this vein inside the shrimps, which is the thin black string running along the back of the shrimp.”
Su Yayan went out of her way to devein the shrimp for the viewers to watch. “This is the digestive tract of the shrimp, there’s remaining excretion hidden in it, if we don’t devein it, it’s unhygienic and it affects the texture. Just like what the viewer said just now, it was like eating sand, and it tastes slightly bitter.”
The viewers in the livestream were enlightened, especially the viewer who said there were crayfish living near his house.
So it was not about the crayfish, it was because they did not know how to cook it!