delicious master

Chapter 168
At this time, the hot porridge can let the Australian lobster fully release its aroma, just like when stewing fish soup or broth, it will be stewed under the fire immediately to produce a milky white luster, and it can also release the delicious taste instantly .

Add the white rice porridge into the pot little by little, cover it slowly, and then add the prepared lean pork and mustard dices to stew together.

Simmer for a few minutes on high heat until all the ingredients are cooked and ready to season.

Many of Tang’s porridge cooking methods are learned from the Guangdong and Guangxi regions. This is the benefit of my ancestors’ travels. after a long period of precipitation.

In the end, it became a unique style that combines the strengths of hundreds of schools. There are no outstanding and amazing features, but each short board is very high, and the whole is very balanced, and there are almost no obvious weaknesses.

Of course, this matter started to have problems with the old man. Because of the war, the old man had no way to concentrate on practicing the white case. He could only wander around with his grandfather and learn the red case during this period.

In those days, it was not easy to survive. Fortunately, my grandfather was always by my grandfather's side when I was a child, so I learned most of the recipes of the Tang family. Otherwise, the recipes of the Tang family might really be lost at that time. the world.

The white case that could not be obtained has since become the most regrettable thing for the Tang family.

The seafood porridge is almost cooked, and Tang Xiaokang put a little salt and some fish sauce.

Seasoning only needs these two. The seafood porridge itself is already very delicious. Too much seasoning will affect the seafood porridge itself, and even salt is not needed.

Because the pork has been salted, the diced mustard itself is also relatively salty.

After seasoning, you can add the last shrimp brains and scallions to increase the umami and fragrance again.

Add some cold sesame oil and white pepper powder before serving to increase the layering of aroma and taste and enhance the aroma.

Looking at the perfect pot of seafood porridge, Tang Xiaokang couldn't help laughing.

In the past, I didn't feel like cooking, and the cooked seafood porridge couldn't highlight the deliciousness. Now looking at this hot pot of seafood porridge, Tang Xiaokang feels a lot.

This is proof that he worked hard to learn cooking again. In order to let his mother have a satisfying seafood porridge, he was studying hard at that time, and even his school grades dropped by more than [-] places. , I was almost hung up by the teacher in charge.

It was also the failure to make a perfect seafood porridge that made Tang Xiaokang really give up his hope of learning how to cook.

That kind of talent is very good, and he can do everything well, but the despair of being so close to success is really beyond the comprehension of ordinary people.

No matter how hard you struggle, how hard you try, that last kick makes a world of difference.

Smelling the aroma of seafood porridge in the pot, a systematic evaluation appeared in front of Tang Xiaokang.

[A bowl of seafood porridge with fresh ingredients, standard heat, excellent seasoning, delicious taste, full of hard work and hard work. 】

Smiling happily, looking at this seafood porridge, Tang Xiaokang dug it into a bowl, even if there was a world of difference in that kick, he would reach the sky in one step!
The former Tang Xiaokang fell down here. He has been lying in this pit for a long time, and now he wants to get up from it.

The Tang family is a family of cooks, why can't he, Tang Xiaokang, be a good cook!

There are a lot of lobsters, because there are two servings of Australian lobsters, which makes the lobsters in the pot seem to be more than the porridge, which is a real local way of eating.

A bowl of seafood porridge with more lobster than porridge is full of fragrance. Some experts once said that lobster can cure depression. Regarding this matter, Tang Xiaokang always felt that the other party was bragging.

Even if it can cure depression, at most it is too happy to eat spicy crayfish, and forget about depression.

But looking at the lobsters full of lobsters and the scent that kept wafting out, Tang Xiaokang felt that maybe such a thing would really happen.

Don’t you see that there are people in foreign countries who can quit drugs for reading novels. It’s not a big deal for me to get rid of depression because of delicious lobster.

In the world, only delicious food is hard to find, and lobster is also one of the most beautiful.

Seafood and lobster porridge is delicious, but there is still a problem, that is, this bowl of porridge made by Tang Xiaokang will cost at least [-] yuan outside.

Aolong's lobster porridge always costs more than 2000 yuan. I have two Aolongs here and have been using Nuerhong for ten years. It's not too much to buy them for [-] to [-] yuan.

Thinking of this, Tang Xiaokang looked at the seafood porridge in front of him, this is no longer the taste of lobster, what is it, this is the taste of money!

I gently dug a little out with a spoon, well, this is 100 yuan.

Silently muttering in his heart, Tang Xiaokang opened his mouth to taste it.

Very fresh, extremely delicious, this bite seems to wrap the whole ocean, the fresh Australian lobster meat is very elastic, tender and smooth, the lobster meat is accompanied by white porridge, the silky texture wraps the lobster, bringing Another sweet and umami flavor.

There is also the taste of diced mustard, which is very crisp and refreshing. A little fragrance and the fragrance of mustard, when paired with white rice porridge, it is really refreshing.

I even swallowed it before I tasted it completely. This mouthful tasted extremely delicious, but it was completely unsatisfactory.

I couldn't help but tasted it again, it was really delicious to the extreme.

It tastes completely different from the original chicken porridge with scallops. The extreme delicacy of the seafood has become extremely obvious after multi-level foiling.

The smell of chives and the aroma of sesame oil are mixed together, which is fascinating.

"By the way, salted duck eggs!"

He ate so happily that Tang Xiaokang almost forgot the Gaoyou salted duck eggs he brought back. The salted duck eggs are served with seafood porridge, plus his own side dish, diced mustard.

The porridge set meal is a perfect match. At this time, if you have some crispy fried peanuts, it will be more comfortable.

Gaoyou duck eggs are not small, and Tang Xiaokang didn't dare to cut them open with a knife, for fear of wasting the red oil in the duck eggs.

Gently tapped, peeled off the outer eggshell, revealing the white egg white inside, the taste is a bit fragrant, salty and salty, but not very heavy, slightly longer, the salinity is just right, it is soup Xiaokang feels more comfortable protein saltiness.

The chopsticks were inserted directly into it, and the red oil in the salted duck egg sprayed out from the gap in an instant and fell into the bowl.

Tang Xiaokang was shocked. He had seen so much salted duck egg oil that it could splash out like a water gun. This was the first time he encountered it.

(End of this chapter)