delicious master

Chapter 167 Seafood Porridge

The mission was completed? ! !
The sudden surprise made Tang Xiaokang a little confused. He originally thought that the progress bar of this task would be 99.999 or even 99.9999, so he didn't pay too much attention to it at all. After all, the last point of the progress, he thought it would be very rare.

But I didn't expect that the system would let itself complete this task directly when it vented its conscience.

Quickly clicked on the list in his mind.

"Name: Tang Xiaokang

Level: 2.99 (Perhaps it is better understood as the peak of the junior chef?)

skill:
Appraisal: Intermediate

Knife Skills: Beginner+
Achievements: none
Training mission: [Attack on the Kitchen Knife]

As a chef, you will become a disgrace to the chef world if you don’t have a good knife skill. Think about the ingredients you cut out. Is his appearance worthy of the kitchen knife in your hand? This is a test from a kitchen knife. Whether you can get the approval of the God of Swords depends on you, come on, Sao Nian!
Training progress: 100/100 (completed)

Training reward: White Snow Hidden Dragon (to be claimed, the God of Knife is very satisfied with your efforts, enjoy the results you deserve.)”

Looking at the explanation in the system, Tang Xiaokang's smile gradually became abnormal. Hidden dragon in the white snow, this is a famous dish that the old man has always wanted to add to the Tang family's menu. Although he became famous for a short time, it does not hinder Tang Xiaokang. The anticipation for it.

Different from Phnom Penh Cabbage, Boiled Cabbage, or Eight Treasure Duck, Furong Chicken Slices is a representative dish that has been famous for a long time.

Baixue Hidden Dragon is an extremely delicious dish, but it has only been spread in the old and wide, and has not made a big name outside, which is why the old man is eager to add it to the soup family menu.

He was just afraid that one day, this extremely delicious dish would be in danger of being lost. This kind of thing is not uncommon in the chef industry.

For a while, Tang Xiaokang didn't dare to directly receive the reward of Baixue Hidden Dragon. This kind of famous dish was favored by the old man. Tang Xiaokang felt that he should take a bath and change clothes. After he was fully prepared, he went to receive this dish with reverence .

Thinking of this, Tang Xiaokang couldn't help but shift his eyes to the only Australian lobster left in the tank.

Anyway, a new batch of better-quality Australian lobsters came from my mother. As for the little guy in front of me, it seems that it is not enough to make Bai Xue Hidden Dragon.

One pig is being driven, two pigs are being driven, one lobster is making porridge, two lobsters are also making porridge...

The smile on his face became perverted again, Tang Xiaokang extended his claws to the shivering little Aolong in the water tank.

After a fierce operation, Tang Xiaokang nodded in satisfaction when the other Australian lobster also turned into a small shapeless piece in the glass bowl.

The victim lobster is currently in a relatively stable mood.

Wash the chopped lobster with clean water. Just bloodletting, there will still be some residual lobster blood attached to the shrimp meat. After a long time of storage, it will appear, oxidized and blackened.

Originally, at this time, pickled vegetables were needed as ingredients, and the name was winter vegetables.

There are many types of winter vegetables, including Jingdong vegetables, Chuandong vegetables and Jindong vegetables.

Jingdong cuisine is a special product of Shandong Province, produced in Ziyan City in Shandong Province. In ancient times, it was specially used as a tribute to the emperor in the palace, while Jindong cuisine was imitated by the folks based on Jingdong vegetables that were tributed by the royal family.

It comes from the Beijing-Hangzhou Grand Canal area, and it is a good product with porridge and rice.

Chuandong cuisine comes from the land of Shuchuan. Compared with the above two, Chuandong cuisine is really famous. This is one of the four famous dishes of Shuchuan. It has a long history of production. It is similar to FL mustard and Yibin Bean sprouts and Neijiang kohlrabi are called the four major pickles in Shuchuan.

But it was useless to say so much, because Tang Xiaokang found out sadly that he didn't seem to have winter vegetables. In the past, his mother liked to eat porridge and would pair it with some, so Tang Xiaokang always had the illusion that there were winter vegetables at home.

But when it was time to use it, Tang Xiaokang realized that it was his own illusion? ? ?

There is no way but to cut some diced mustard greens as a substitute for side dishes, take out shallots and chives and cut them into chopped green onions.

For seafood porridge, shredded ginger is essential, especially in the cold weather now, adding some shredded ginger to keep warm is really wonderful.

Some lean meat is also needed to increase the taste and layering of the porridge, and it can also return the single feeling brought by the lobster, making the seafood porridge richer.

Mince a small piece of lean meat, add an appropriate amount of salt and cooking wine, stir, and set aside.

In fact, when cooking seafood porridge, lean meat only needs some salt to increase the taste, but Tang Xiaokang always has a strong fishy smell for raw pork, so every time he subconsciously adds some cooking wine to taste.

In order to match the seafood porridge, he also specially used Nurhong, which he stole from his father Tang Qingbo's collection, and has not been discovered by the other party until now.

The portion is not much, only a small jar, ten years of Huadiao wine, this Nurhong is full of the smell of money slowly, the aroma is very mellow, the aroma of very sweet wine is relatively light, but there is a sense of intoxication when you smell it.

Tang Xiaokang usually uses sparingly, so this time he only used a small spoonful, and then sealed the opening with lotus leaves again, and kept it in a cool place.

After all this is done, the white rice porridge in the pot has been boiled over high heat for more than an hour. After digging with a spoon, it is very silky and looks very good.

Turn on the fire and heat the pan, pour oil into the pan, this is to process the lobster, heat the pan with wide oil, wait until the oil temperature comes up, pour in the lobster and start to fry until fragrant.

In a more industrialized way, these lobsters will be deep-fried, but Tang Xiaokang thinks that is too heavy oil, and the original flavor of lobster seafood will be covered up too much, so just fry it a little to get the aroma That's it.

It can reflect the fragrance of lobster to the greatest extent, and can guarantee the freshness and deliciousness of seafood.

After the aroma of the lobster begins to appear, pour in the freshly prepared shredded ginger, stir-fry until fragrant, and then pour in the rice wine. If cooking wine or daughter red is used here, the rice aroma is not strong enough, and the mellow aroma of the wine itself is difficult to reflect, so it is relatively simple to use It is made with rice wine to enhance the fragrance.

Tang Xiaokang doesn't like to drink alcohol, but this method of frying dishes with rice wine is one of his favorite flavors. The pure aroma of wine and rice can highlight the advantages of food.

Stir fry continuously until the aroma of rice wine is completely emitted, then pour it into the hot porridge. At this time, the alcohol has completely evaporated, leaving only the pure aroma of rice and wine.

The pot cannot be turned off yet, so keep the temperature in the pot and cover the lobster with the freshly cooked white rice and hot porridge layer by layer.

(End of this chapter)