delicious master

Chapter 166 Knife Training Completed

The old man was originally only willing to give fifty. According to his wishes, with Tang Xiaokang's cooking skills and skills, he could just buy some Gaoyou duck eggs from outside. Giving these salted duck eggs to Tang Xiaokang for porridge would be a waste of a good thing.

However, relying on grandma's love for her grandson, Tang Xiaokang managed to get a hundred salted duck eggs back.

He happily took out the salted duck eggs he picked up from the refrigerator. The salted duck eggs were so big that he could feel that there were a lot of good things in them.

The best duck eggs sold outside are basically Kui grade. The weight of a single salted egg is about 65 grams, which is just right, and the ratio of egg yolk to protein inside is also just right. Egg yolk that is oily enough, can it still be called salted duck egg!

If there is any benefit, it is all for the price. According to Tang Xiaokang's thinking, it is to eat well and eat well.

Gaoyou's salted duck eggs are good, and they have been very sophisticated from the root. Gaoyou sheld duck is one of the three famous ducks in China.

In addition to the delicious meat, the duck eggs of Gaoyou duck are also very delicious. More importantly, Gaoyou duck is wild and cannot be kept at home to lay eggs, so it must be raised in free range.

Put it by the lake as a natural breeding ground, swim, walk, and bask in the sun every day.The small fish, shrimp and snails in the lake have become delicious live food for the shelduck.

The duck eggs produced in a happy mood have been brewed for a long time and become such a delicious delicacy.

What Tang Xiaokang likes the most is that Gaoyou salted duck eggs are rich in oil. The rich duck egg oil is really mouth-watering, and it is even more delicious when paired with white rice porridge.

Gaoyou's duck eggs are relatively large, and the weight of an egg seems to be at least [-] grams, which can basically be called a super large duck egg.

Putting the duck egg aside, with the endorsement of the old man, Tang Xiaokang believed in the deliciousness of the duck egg more than the salted duck egg himself.

With perfect duck eggs, it is natural to start cooking porridge. Aolong specially kept two of them, which can be used to make lobster porridge. The delicious seafood porridge paired with Gaoyou salted duck eggs full of red oil is absolutely delicious. match!
Seafood porridge is a favorite of my mother Cheng Guixia, so Tang Xiaokang once asked Tang Xiaokang to learn it carefully.

The porridge needs to be cooked in advance. First, boil a large pot of boiling water. After the water boils, start adding the rice. The ratio should be one to ten. Adding some appropriate amount of peanut oil can enrich the taste. Otherwise, the porridge will feel bland. .

Stir the rice at the bottom of the pot from time to time to prevent the rice underneath from burning and affecting the taste.

The lobster also needs to be treated. Many people use chopsticks to bleed the tail of the lobster. In fact, there is an easier way to break off half of the lobster's whiskers. The lobster's whiskers are very hard and very large. It fits, insert it directly from the tail.

Then the shrimp line can be easily removed from the opening, and the colorless lobster blood will flow out from the opening of the tail.

This looks very professional, but in fact, it is not necessary in the industry, and it is a waste of time. Most chefs just grab the tail of the shrimp with a towel and break it off from the middle, so that it can be easily To achieve the effect of bloodletting.

Even the lobster blood will be drained more cleanly without too much residue.

As for why the shrimp strings are taken out from the tail and used for bloodletting at the same time, it is naturally for pretending to be thirteen. As a cook, if you don’t show off your professional skills as a chef when cooking Australian lobster, which is a relatively expensive ingredient, then It's no different from salted fish.

Gently place the Australian lobster on the sticky board. At this moment, the Australian dragon's tail has curled up together. At this time, you must comfort the lobster. Otherwise, when the Australian dragon is struggling fiercely, it will be very painful when the shrimp claws are added to the hand. of.

Victim Aolong: I was terrified at the time, but after Master Tang comforted me, my mood was very stable, thank you Master Tang.

The Aolong in Tang Xiaokang’s hands is about 400 grams. I heard from my mother that recently I bought a batch of large Aolongs, and some of them weighed almost four catties. Isn’t that more than 2000 grams?

Thinking of this, Tang Xiaokang became much more agile in his actions. He had to deal with these Aolongs cleanly, otherwise it would be difficult to ask his mother for Aolongs.

He directly broke the hard shell of the lobster, pulled back the entire tail of the lobster, and was pulled out by Tang Xiaokang. The white meat of the lobster was exposed, which was crystal clear and really beautiful.

He took out a kitchen knife, cut off the tail of the shrimp, cut it in half from the middle of the belly, chopped the whole tail into salad, and then chopped it into small pieces.

After finishing these, Tang Xiaokang brought over the shrimp head. The shrimp head was also split open, and two complete shrimp brains could be seen inside.

This is almost the most delicious part of the whole lobster, but in fact, many times when you eat out, you can hardly see the shrimp brain.

Because of the limited cost of Aolong, the Australian lobsters used in many restaurants are dead quick-frozen lobsters, which look not much different from fresh and live quick-frozen lobsters, but the price is much lower.

The shrimp brain has become the best place to distinguish between the two. After the dead lobster is quick-frozen and thawed, the shrimp brain in its body will melt.

So when you eat out, if you order fresh Australian lobster, you can check to see if there are shrimp brains, so you can know whether the other party has changed it in the kitchen.

Use a kitchen knife to press the shrimp shell, then pull the shrimp legs to take it out, gently pat the shrimp shell to break the outer hard shell, so that when cooking seafood porridge later, it can release the flavor more perfectly .

After also chopping the shrimp claws in your hand, take the shrimp legs you just caught and chop off the outermost toes. This place is very hard and sharp, and it is very easy to scratch the mouth. If it gets stuck in the gums, it will be very serious. Painful thing, so it needs to be cut.

Because the whole shrimp leg is pulled out, it looks like a whole piece, and the shrimp gills are still attached to it. There are many impurities and dirt inside. After removing the shrimp gills with a knife, beat the shrimp legs vigorously, and then remove them. cut off.

Chop the roots of the shrimp legs stuck together into small pieces along the joints.

Putting all the processed lobsters together, at this moment, the system in Tang Xiaokang's mind suddenly rang, and the sudden sound almost scared Tang Xiaokang to knock over the lobster in his hand.

There is no other use for this system, but it can often exercise the human heart. If you get used to this style after a long time, it is probably difficult to get a heart attack, so you can practice it.

Clicking on the system in his mind, a string of subtitles appeared directly in front of Tang Xiaokang's eyes.

[Knife training camp, complete! 】

(End of this chapter)