他靠豆漿養小龍蝦產量翻幾倍，會養還會賣，年賺5000多萬！

Now is the time to breed crayfish fry I wake up early every morning and grind this soy milk Because crayfish fry can't eat pelleted feed yet So I just grind some soy milk for them to give them extra protein Crayfish are larger shrimp in freshwater It has a 98% survival rate Their diet is very mixed Weeds algae insects and animal carcasses are all their food Cheng Shile planted black algae in the crayfish pond as their feed I haven't taken care of it in a while so now I'm going to fish out part of it Otherwise, too many water plants will make the crayfish hypoxia It can cause mass death Time flies After about two months the crayfish molted several times When they weigh between 0.02 and 0.04 kg they can be fished and sold At dawn every day Cheng Shile started his day's work with a shrimp trap in the morning glow These crayfish are huge The water here is mountain spring water, and the scenery here is beautiful The lungs of our farmed crayfish are clean Large crayfish is about 0.03 kg, and even more Medium-sized crayfish is between 0.02-0.03 kg The quality of the crayfish is good so many people come to buy it How much is your crayfish 28 yuan for medium size, 35 yuan for large size Okay, thank you, Boss Take care Now about 40-50 kg of crayfish can be caught every day It sold out soon Can't even satisfy the local market Cheng Shile wants to increase production but the area of ​​the pond for breeding is too small Cheng Shile I want to cooperate with these villagers to use this paddy field for the joint cultivation of rice and crayfish to achieve double profit This is my test field I planted lotus root in it and put in crayfish At that time, we can see is how much the production of crayfish Handling crayfish requires skill Grab its tail and gently pull it away The crayfish's intestines will be pulled out together It has too much impurities in its gills and stomach Let's use scissors to cut diagonally Then cut another knife along the back of it and the cleaning is done Father who likes to be busy will come to help when he is not farming Ouch! It hurts I'd bleed if I didn't have the gloves Behind every busy new farmer who returns to his hometown there is always the help of his parents Cheng Shile also studied cooking for two years before raising crayfish As long as he is free the kitchen at home is his battlefield When relatives and friends come to my house for meals I cook all the dishes The texture of lobster is relatively rough so the cooking method is relatively simple and direct Deep fry crayfish Drain them while they are medium rare Stir fry the ingredients in hot oil to create an enticing smell Put a little water and a bottle of beer Put the crayfish in it Put the Thirteen Spice in or some spicy ingredients Boil it for 15 minutes Serve them after mixing Thirteen Spiced Crayfish Its smell is very strong Won't get tired of eating it often Spicy Crayfish It's spicy but not too hot Very tasty and smells good Garlic Crayfish is a little easier to cook Fry minced garlic in hot oil to make smell Then put the fried crayfish in and cook together Just wait until they're fully mixed Garlic Crayfish It smells lighter The crayfish tasted fresh and sweet Minced garlic adds to its deliciousness Come on. Time to eat Do you want it? Oh, where are my eggs? In October Just after this batch of crayfish sold out Cheng Shile rented another 25 acres of field in the neighboring village Grow lotus root and mix it with crayfish Cheng Shile felt that after setting goals he should do everything in a down-to-earth way and realize his dreams step by step Tianhe, Guangzhou The quiet morning light spreads across every street and alley in Guangzhou The city with a history of more than 2,000 years is awakened by the traffic on the street It's sleepy-eyed welcoming a new day Brother Hui, good morning! Good morning Huang Jinghui is the manager of the Chinese restaurant in Mandarin Oriental, Guangzhou Although it is not yet the working time of the back kitchen he came to the kitchen very early to start a new day's work I don't come here so early every day Coming before working hours is a pressure for subordinates I thought of a few dishes last night So I came here this morning to have a try what about this dish This is the stewed yellow croaker with beer and fish maw First fry the yellow croaker to make an attractive smell Pour in the beer while the fire is on Slowly cook it on a slow fire, and finally open a strong fire to dry the soup When Huang Jinghui was 16 years old he came to Guangzhou from his hometown to study cooking Through his persistence and hard work In just 4 years he went from a helper to a chef Until now he manages several restaurants under Mandarin Oriental Guangzhou by himself (Stewed yellow croaker with beer and fish maw) He especially likes to design his own dishes The biggest feature of Cantonese cuisine is to absorb the essence of other cuisines learn their advantages and integrate Chinese and Western cuisines I have a good habit It is to carry out SOP for the new dishes developed Coconut stewed fish maw Because of the habit of lifelong learning Jiang Restaurant chaired by Huang Jinghui has been awarded two Michelin stars for three consecutive years Huang Jinghui has many friends He often invites some confidants to get together in the Suiji Yard another restaurant he runs And he will personally preside over the dishes to treat friends To this end, he often goes out to find fresh ingredients