delicious master

Chapter 133 Spicy Aolong
Cleaning lobsters is time-consuming and labor-intensive. Although Australian lobsters are larger and easier to clean than crayfish, Australian lobsters struggle a lot because of their huge size.

For Tang Xiaokang, it was not a big problem. Aolong's size was not small, but it was not enough to make him feel strenuous. But for Xiao Yuanyuan, it was not the same change.

After being flushed by the huge lobster, Xiao Yuanyuan couldn't hold the Australian lobster in her hands at all, but she seemed to be enjoying it.

Although the Aolong in the aquarium looked a little calm, Tang Xiaokang'ai found out that these guys were not tossed to death at all when they were cleaning, and they were all alive and well.

lobster:? ? ? ?

Good energy, you MMP, don't hit me, put me down quickly!

Looking at Aolong's constant thumping, Tang Xiaokang sighed, "It's good to be more active. The lobsters that are more active are fresh and taste good."

After cleaning all the lobsters four or five times, Tang Xiaokang asked Xiao Yuanyuan to go out and prepare to make spicy lobster.

The processing of the crayfish was a bit violent, and Tang Xiaokang felt that it was still impossible for the children to see this kind of thing.

Cut off the head of Aolong directly, take out the prawn yellow inside and put it together. Many people think it is the excrement of lobster when they eat, but this is not the case. On the contrary, the prawn yellow is a kind of food with high protein nutrients.

Clean up the lung fluff on the Australian lobster, which is basically the part where bacteria hide, and it will be much safer to clean it up.

Anyway, they are all spicy lobsters. Even if they use different types of lobsters, there should still be little difference in the choice of seasonings.

Tang Xiaokang is not prepared to make too many changes.

He took out an onion, cut it into shreds, and walked quickly with the kitchen knife in his hand. This time Tang Xiaokang specially chose purple onions.

It can't be regarded as a special place either. Basically, Dongju's back kitchen only has purple onions, and Tang Xiaokang completely rejects the white onions.

Without him, that guy's stimulation is too strong.

Even though he has been used to it for so many years, whenever he meets white onions, Tang Xiaokang's eyes are always filled with tears, and the corners of his eyes are slightly moist.

Take out two scallions, cut them into small pieces with an oblique knife, and slice the ginger.

After all the spices were prepared, Tang Xiaokang took out the butter from the freezer.

Many of the super spicy parts of the videos on the Internet are replaced with hot pot base ingredients, and they have not put their heart into frying their own spicy base at all.

Butter, dried chili, Sichuan pepper, star anise, bay leaves...

All kinds of seasonings were taken out, and Tang Xiaokang also specially sacrificed his secret weapon, the spicy base of Shancheng.

When it comes to hot pot, even the land of Sichuan and Shu will be defeated in the face of mountain cities. I have never heard of clear soup pot, and mandarin duck pot is impossible. Slightly spicy is their last bottom line.

If you are going to make lobster yourself, you don’t need to worry about the cost, just add a lot of oil (a lot of cooking oil) and heat the oil.

After the oil was [-]% hot, Tang Xiaokang put the cleaned crayfish body into the pot, turned to medium heat and rolled quickly.

As the hot oil continued to invade, the shell on the surface of the crayfish suddenly became bright red and translucent.

The purpose of oiling is to make the meat of the lobster more firm. This is the practice for crayfish, but the Australian lobster is larger, and it is easy to make the tail of the lobster fall apart without frying it a little.

After one to two minutes, pour out the lobster. Do not fry for too long, as the lobster meat will become too old, and the loss outweighs the gain.

Add the base oil again, heat the oil on high heat, and when it is [-]% hot, put the prepared ginger slices and onion segments into the pan and sauté until fragrant.

Turn to low heat and fry the onion. After about 2 minutes, you can feel the oil of the onion itself. The base oil has been changed by the onion and ginger slices, and it becomes a fragrant shallot oil.

After the ginger slices and onions are fried until golden, remove the ginger and onions and discard them.

"smell good!"

The aroma of ginger and scallion oil attracted the glutinous rice balls outside the kitchen. Standing next to Tang Xiaokang, he couldn't help but smell the aroma in the pot.

Looking at the golden ginger and onion fished out by Tang Xiaokang, Xiao Yuanyuan was a little curious.

"Master Tang, are these things unnecessary?"

"Well, it's useless."

Nodding lightly, Tang Xiaokang replied casually, but his eyes were still in the pot in front of him.

Hearing Tang Xiaokang's words, Xiao Yuanyuan's face was filled with surprise. Like a little hamster, she quietly picked up the ginger and onions on the plate, ran out carefully, and then picked up a fried golden onion. stuffed in his mouth.

"It smells so good!"

The onions that have been fried in hot oil become extremely crispy, with the dry aroma of the onion itself. It became very delicious.

Without taking care of Xiao Yuanyuan, Tang Xiaokang put the dried chilies and green peppercorns into the pot. The temperature should not be too high, otherwise the excessively high oil temperature would kill them the moment they were put into the pot. If it is burnt, the taste will become bitter and the color will not look good.

With low heat and low heat, stir fry the peppers with hot oil with the aroma of onion and ginger, then pour in butter, spices and Shancheng's spicy base.

This step is basically replaced by hot pot base ingredients on the Internet, which can be more convenient, but the spicy aroma that comes out after frying will definitely not be as authentic as the one prepared by yourself, and the taste and aroma will also be slightly inferior.

Use a lower oil temperature to fry the butter in the pot, mix all the seasonings, and wait for the best. After all this, Tang Xiaokang pours the shrimp yellow that he took out in advance into the pot.

Stir-fry the prawn roe over medium heat, the bright red tingle stimulates the sense of smell, and the saliva begins to secrete continuously. It looks really good-looking when paired with the golden prawn roe.

I took a can of beer. Generally, people use cooking wine to remove fishy smell from food at this time, but if you use beer, it can increase the freshness and fragrance, and the effect of removing fishy smell is also quite good, and at the same time, it can enhance the taste.

Turn up the heat and add an appropriate amount of water to completely evaporate the alcohol. After all, this dish still needs to be eaten with Yuanyuan. If there is too much alcohol, it is still not suitable for children.

Bring the domestic spicy sauce to a boil over high heat, pour the freshly fried lobster tails into the pot, and stir fry twice.

Put some salt, add some pepper, a little sugar, and finally add a small amount of light soy sauce to taste and color.

Effect Stew the Australian lobster for 10 minutes, so that the aroma of the sauce can be fully integrated into the lobster meat, and it is completely delicious.

Generally, at this time, many people feel that the production is complete, but it is not perfect enough.

Add a little starch to thicken the sauce, put the freshly cut scallions into it, stir-fry a few times, and finally add a little garlic oil to increase the color and fragrance.

After the spicy Aolong comes out of the pot, the bright red color exudes a faint oily sheen, and the delicious spicy taste has already begun to stimulate people's taste buds, and the saliva is constantly secreted.

(End of this chapter)