Food Stall: Customers Chase Me across the Country-Chapter 382 - 383: A Hero Deserves a Fine Sword, Top-Quality Ingredients Deserve a Master Chef
Prawns, let’s go.
Where to?
Of course, into my stomach!
"Crack..."
After being coated with starch and then deep-fried, even the shell of the mantis shrimp has become unusually crispy.
Moreover, it seems that the shells of farmed shrimp are inherently thinner than those of wild ones. When you bite into it, you can clearly feel the shell shattering.
Wang Fan raised his eyebrow, and surprisingly, chewed it directly without spitting out the shell.
Shen Teng couldn’t help but widen his eyes: "Boss Wang, are you a tooth of iron and steel? You can even chew the shell of a mantis shrimp?"
Wang Fan smiled, stretched out his hand, and gently pinched the shrimp body that’s sticking out of his mouth. With a light crack, the shell broke, revealing the inner shrimp meat with light purple stripes.
"Hiss..."
"Is it really that crispy?"
"Oh my, can you really deep-fry the shell of a mantis shrimp to be that crisp?"
"I used to hate peeling mantis shrimp the most. Does this mean I can eat it without peeling now?"
Seeing Wang Fan’s skillful maneuver, a chorus of exclamations erupted from the scene.
After all, the shell of a mantis shrimp is hard and difficult to peel. This is already a common issue, and often a lot of flesh gets peeled away with it, which can be quite frustrating.
But this mantis shrimp in front of them broke with a light pinch of the shell, and it looks like you can even eat the shell with it. That saves a ton of effort.
Wang Fan kept munching, "crunch crunch," until he reached the head of the mantis shrimp, and then started chewing slowly.
In terms of texture and flavor, Wang Fan himself was quite satisfied.
The crispy shell was a bit prickly, but the rich aroma of salt and pepper and the shrimp shell soaked with various ingredients possessed a deliciousness that the shrimp meat did not have.
As for the shrimp meat inside, it could only be described as juicy.
The meat of the mantis shrimp is inherently high in water content. If you freeze and then thaw it, you’ll discover it becomes quite hollow.
The 70% hot oil instantly sealed the outer shell of the mantis shrimp, completely locking the juices inside the shrimp meat. This is also the reason there was no oil splattering during the frying process.
The fresh and sweet juice carries a unique fragrance, which is one reason mantis shrimp is more expensive than regular shrimp.
Wang Fan savored the texture of the shrimp meat. Compared to white shrimp, the mantis shrimp meat was equally bouncy but more crisp, and as he chewed, he discovered the shrimp meat seemed to melt in his mouth.
The fresh and sweet juice, enhanced by a hint of salt and pepper, not only provided a richer taste profile but also highlighted that fresh sweetness.
"Dinner time."
Wang Fan scooped out a few mantis shrimp with a spoon, saved them for Zhuo Qianqian, and left the rest for her to start plating.
Portions of mantis shrimp quickly reached the customers’ hands, and many had already begun eating them whole without peeling, just as Wang Fan had demonstrated.
"Crunch..."
"Crunch..."
A variety of crisp sounds echoed without stop, causing those who didn’t place an order to swallow their saliva. Some sounds truly could flip a switch in a body.
Those who didn’t wish to eat the shrimp shell found it exceptionally easy to peel this mantis shrimp. By pressing with their hands, giving a shake, and a blow, most of the shell fell off, and with a little tidying, they had a whole piece of shrimp meat.
A pure piece of shrimp meat went into the mouth, and that taste, that texture, with one bite, you could distinctly feel the fresh sweet juice flowing to the tip of the tongue, filling the mouth with unmatched satisfaction, which was really beyond words.
In one word — satisfying!
"It’s so fresh it’s unbelievable!"
"Besides ’Amazing,’ I really don’t know how to praise the deliciousness of this mantis shrimp. I’m sending these four words to Boss Wang instantly."
"The culinary world can’t be without Boss Wang, just like the 3D realm can’t be without Tifa."
"Brother, watch your words, there are so many ladies here, your words are all over my face."
"Boss Wang, another 10 pounds of mantis shrimp, please!"
"I’ll have another 5 pounds too. Geez, it’s the first time I’ve found out that farmed mantis shrimp can taste even better than wild ones. Compared to this, the expensive shrimp I ate before, which cost over 300 per pound, is simply weak!"
Shen Teng took a tasteful bite of shrimp and chimed in: "It’s not necessarily that the shrimp don’t compare, there’s a big possibility the difference is in the person cooking the shrimp."
"Exactly, the strongest wild boss in the culinary world truly deserves the name. Just one taste is worth my trip from Guangfu to Great Border!"
A top chef creating the most perfect culinary masterpiece with the most dedicated attitude is truly hard to find fault with.
Adding high-grade ingredients to the mix, receiving raving reviews is a foregone conclusion.
But hearing so many words of praise, Wang Fan didn’t feel much; it’s not that he’s pretending, he’s just too busy to listen.
The exploding prawns required constant stir-frying, the sound of the iron spatula hitting the iron wok was enough to drown out any external matters.
The number of diners continued to increase, and Wang Fan’s wok barely had time to stop. Today’s sales results were equally gratifying—the mantis shrimp were completely sold out, not a single one left. Even the South American white shrimp saw another large wave of consumption, with the majority prepared for making the bursting stuffed beef balls.
So starting tomorrow, Wang Fan’s main ingredients were set to change, with rainbow trout and sturgeon on the schedule.
But that’s the matter for tomorrow. What’s exciting him most at present is the arrival of the cold-conditioned Altai ram sent from the town.
The sheep arrived at noon, and Wang Fan took the time to marinate the mutton.
The ingredients for marinating were quite simple: lemon slices, cilantro, onions, apples, carrots, ginger, leeks, garlic, black pepper, and nothing else.
Such high-end ingredients, only these natural products can enhance their deliciousness.
As for wine to remove the gamey smell, not a drop was added.
There was hardly any gamey smell to begin with, and using wine would even remove part of the original meat fragrance, which is truly a case of the cure being worse than the disease.
Cutting into strips, slicing — with Wang Fan’s High Tier chef-like technique, the ingredients were gently applied to every corner of the sheep.
This sheep was truly huge.
The current weight record for Altai rams is 179.5 kg. Those used for roast whole lamb are generally between 10 to 20 kg, and the one Wang Fan got was nearly 35 kg.
A massive amount of fresh fruits and vegetables thoroughly covered the mutton. With intense kneading, the juices from the vegetables and fruits were squeezed out, and various essences continuously seeped into the meat inside.
An afternoon of marination was enough to infuse every piece of this sheep meat with the fragrance of these ingredients.
Gently wiping off the ingredients from the sheep that had served their purpose, Wang Fan’s entire being was filled with an exciting emotion.
The chef’s spirit fully awakened at this moment, and this roast whole lamb was destined to become an unparalleled existence under his meticulous preparation!
