The dish [Crab Roe] wasn't considered exotic.
Many chefs from big restaurants knew how to make this dish.
Master Cai Lan had traveled extensively for many years and had eaten more than a 100 dishes of [Crab Roe[.
However, the flavors were all different. For example, the crab roe in Shanghai were more focused on the fresh and sweet taste, while the crab roe in Beijing had a stronger fragrance of sauce.
Therefore, at this moment, Master Cai Lan was looking forward to Xu Le's creation of the [Crab Roe].
…
The vegetable oil in the pot was already 70 percent hot.
Xu Le held onto the eggs that had already been beaten evenly and revealed a conflicted expression.
He was a little too short…
If he wanted to make the egg look like crab roe, he had to make it into a very thin silk shape and let it fall into the pot. Only then would it have the texture of crab sticks.
So the egg must be poured from a high place.
