Chapter 79: The Rumor of Animal Fat

Li Xiao:

"The last dish is Butter-Fried Pine Needle Crab."

"This cooking method is perfect for seafood. It’s not just for Pine Needle Crab; you can also use it for giant river prawns, baby lobsters, and other types of crab."

As he spoke, he had already picked up the Pine Needle Crab, deftly chopping it into uniform pieces. Ensuring each piece was the same size was the foundation of a good dish.

Wielding the cleaver, Li Xiao didn’t forget to remind his audience:

"Using ingredients of different sizes is a huge taboo in cooking."

"If you have pieces of the same ingredient in different sizes, you’ll run into the awkward situation where some pieces are cooked through while others are still undercooked."

"Of course, it’s even more likely that some pieces will be burnt while others are still completely raw."

"This dish doesn’t require many ingredients. Cracked black pepper, butter, and minced garlic—these three are basically all you need."

"Of course, if you can, buy animal-based butter, not vegetable-based butter. After all, animal butter has a better flavor and texture, and it’s also healthier."

In the livestream chat:

"I get what animal butter is, it must be butter from an animal source. But what’s vegetable butter? Is it extracted from plants??"

"I thought they said animal fats were bad for you? How can it be healthy?"

"If the host hadn’t avoided mentioning a specific brand of butter, I would’ve thought this was a sponsored ad."

"I don’t have any butter at home. Can I use peanut oil or lard instead?"

...

Seeing the questions in the chat, Li Xiao patiently answered:

"Butter is a solid fat processed from milk. It’s the product of churning fresh milk and then removing some of the water from the thick substance that rises to the top. So, besides being rich in fat, it also has a very strong, milky aroma."

"Vegetable butter is indeed derived from vegetable oil, but that doesn’t mean it’s healthy. Another name for vegetable butter is artificial butter, or margarine."

"Margarine is a butter substitute made by partially hydrogenating vegetable oil and then adding artificial flavors to mimic the taste of real butter. In most cases, it can be used in place of butter, and the taste is similar to animal butter."

"However, this type of vegetable butter is full of trans fats."

"Many medical studies have shown that trans fat intake is significantly correlated with the risk of coronary heart disease. Even if you consume no more than five grams of trans fat a day, your risk of heart disease increases by 25%."

"So, for those of you who have the choice, it’s best to avoid vegetable butter if you can."

"Also, the claim that animal fats are bad for you is just a rumor. It’s a narrative fabricated by corporations to promote more profitable products like palm oil and soybean oil."

"Eating animal fats is actually the healthier choice."

"As for whether you can substitute it with other oils, I would advise against it."

"After all, butter has a unique aroma that other fats can’t replicate."

As he spoke, Li Xiao had already finished preparing the ingredients.

The minced garlic was left over from when he made the typhoon shelter crab earlier, so he could use it directly.

Once the prep work was done, he placed a wok on the stove and heated a suitable amount of butter.

As the butter melted, a rich, buttery aroma filled the entire kitchen.

This rich, buttery fragrance was the signature of Butter-Fried Pine Needle Crab and an enticing prelude to the meal.

Once the butter started to heat up, Li Xiao poured the minced garlic into the wok.

The hot butter instantly turned the pale white garlic a golden yellow.

As he stir-fried them, the aromas of butter and garlic quickly merged. Both have strong scents on their own, but when combined, they didn’t clash. Instead, they complemented each other perfectly.

Seeing the edges of the garlic begin to turn golden brown, Li Xiao gently placed the chopped Pine Needle Crab pieces into the wok.

The moment the crab hit the wok, a SIZZLING sound filled the air, as if telling a delicious story.

Coated in butter and garlic, the Pine Needle Crab began to release its fresh, savory aroma, which perfectly complemented the richness of the butter.

After a brief stir-fry, the Pine Needle Crab was evenly coated in the butter and garlic sauce. Its seared exterior took on a faint, caramelized color.

To add another layer of flavor, Li Xiao added some cracked black pepper to the wok. The toasty fragrance quickly filled the kitchen.

These seasonings merged with the scents of the butter and Pine Needle Crab, creating an intoxicating flavor profile.

At the right moment, he added a splash of cooking wine. A bright flame leaped up in the wok, infusing the dish with a unique flavor.

The mellow fragrance of the cooking wine penetrated every inch of the Pine Needle Crab’s meat, making it even more tender and delicious.

As he continued to stir-fry, the cooking wine was completely absorbed by the crab meat.

Once the Pine Needle Crab was cooked through, Li Xiao lightly sprinkled in a pinch of fine salt and sugar to enhance the flavor.

This was to preserve the Pine Needle Crab’s natural umami and sweetness, making every bite unforgettable.

Seeing that the timing was right, Li Xiao added a few more small pieces of butter to the wok.

The high heat melted the solid butter instantly. At the same time, the rich buttery aroma intensified, rising to a whole new level.

Finally, he plated the Butter-Fried Pine Needle Crab.

He casually garnished it with some fresh scallions, giving the entire dish an alluring color.

Just as the Butter-Fried Pine Needle Crab was ready, the Cheese-Baked Pine Needle Crab on the other side was done as well.

Li Xiao put on a pair of oven mitts and took the Cheese-Baked Pine Needle Crab out of the oven.

Without him needing to say a word, the other four people were already waiting at the side, bowls and chopsticks in hand.

Li Xiao glanced at the two platters in front of him. After a moment’s hesitation, he turned his attention to the more aromatic Butter-Fried Pine Needle Crab.

He picked up a piece of the Butter-Fried Pine Needle Crab with his chopsticks. Its golden-brown shell was coated in a generous amount of golden minced garlic, gleaming with an inviting sheen.

As he brought the piece of crab closer, a strong whiff of garlic wafted past his nose, making his mouth water.

He put the piece of crab in his mouth. First, he bit through the shell, feeling its crisp texture, and then the crab meat exploded in his mouth.

It was a fresh, tender, and juicy sensation, with the flavor of the butter and the richness of the garlic merging into one.

As he chewed, the crab meat released its savory, oceanic flavor, like a beautiful symphony dancing in his mouth.

The aroma of the butter and garlic filled his mouth, immersing his taste buds in an ocean of flavor.

Li Xiao closed his eyes slightly, savoring this wonderful moment to the fullest.

The corners of his mouth turned up slightly, his face a picture of satisfaction and joy.

[Congratulations, you have unlocked the 16th entry in your encyclopedia.]

[The food encyclopedia entry you have unlocked is: Butter-Fried Pine Needle Crab]

[Dish Rating: 90 Points [Excellent]]

[Reward x4 for receiving an Excellent rating.]

[Congratulations, you have received a cash reward: 800,000]

[Congratulations, you have received a cash reward: 800,000]

[Congratulations, you have received a reward: Taste +1]

...

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