delicious master

Chapter 185 Success
Baixue Hidden Dragon is also a Cantonese dish, so when preparing the auxiliary ingredients, many ingredients are unique to Guangdong and Guangxi, and the main ones are from Laoguang.

Peel the Cantonese cabbage and cut into small pieces. Take out the ginger cubes, slice into minced ginger and set aside.

Generally speaking, the fishy smell in lobster is rarely noticed, but it is still very obvious to some extremely sensitive people.

That kind of smell is not actually caused by the lobster itself, but more by the marine environment.

However, in Tang Xiaokang's view, the minced ginger is more used for seasoning, adding some layers, and the taste will be better with shrimp.

Take out the cucumber slices and all the garnishes and set aside.

He took out the eggs, this time the lobster was bigger, so Tang Xiaokang took some more and used ten egg whites, and he kept the egg yolks for making some other dishes.

Everything was ready, and Tang Xiaokang took out the lobster meat that had been soaked in ice water.

The water was very cold, especially in the current environment. Not long after Tang Xiaokang put it into the ice water, his hands quickly turned red and looked like a pair of red and swollen pig's trotters.

After moving the hands, the joints are a little stiff from the ice water, which is not good.

Wrap the shrimp meat with a clean towel to absorb the water, and then use kitchen paper to absorb the water. This step is very important. If the water is too heavy, the lobster meat will be watery, and it may be difficult to taste when marinating .

However, when absorbing water, clean towels are very important. Maintaining hygiene is the first step in food production requirements, and if it is a used towel, there will be a peculiar smell on it, which seriously affects the production of Baixue Hidden Dragon.

It's best to just dry it with kitchen paper.

Tang Xiaokang was afraid that there would be too much water, and the kitchen paper would stick to the shrimp, so he used a clean new towel to absorb the water first.

Anyway, he runs a private restaurant, and there are not many others. This kind of back kitchen needs a lot of towels in stock.

Put the dried lobster meat into a bowl, ready to marinate.

A little salt to taste, sugar to add freshness.

This dish needs chicken powder. Xiaokang did not buy the chicken powder soup sold in the market. The umami taste is indeed much better, but the ingredients are not good enough, and it will affect the dishes when cooking.

So Tang Xiaokang uses the chicken powder made by his mother himself. The chicken powder made from pure chicken is guaranteed by the material itself, and the taste is more natural, which can be well blended with the ingredients.

If it weren't for the fact that they don't make chicken essence, Tang Xiaokang probably wouldn't even buy chicken essence. That thing is rarely used, and most chefs are not strong enough to force it to enhance the umami taste. The method is relatively low-level.

This is not allowed in the rules of the Tang family. You can't use unreliable shortcuts to improve the taste of food. The old man hates this kind of behavior even more.

Unless the ingredients really require the use of chicken essence to make the food fresher, he would usually find ways to enhance the umami taste of the food itself, rather than using artificially synthesized things like chicken essence or MSG to forcibly enhance the taste.

Those who eat will damage their tongues, especially for chefs, the protection of the tongue is the top priority. Foods with too much MSG and chicken essence will make their tongues paralyzed and lose their sensitivity.

The purpose of adding cooking wine is the same as that of ginger, to enhance the level of some tastes, and to slightly extract the taste of the sea.

This step is more aimed at the Chinese Splendid Lobster, especially the wild Chinese Splendid Lobster.

In coastal areas like Jianzhou, there are slightly more Chinese Splendid Lobsters, and most of the wild species are found at the junction of turbid sea and fresh water. Their meat quality is better and more delicious, but again, because there is no reasonable combination and breeding , the taste will be relatively heterogeneous.

At this time, it is necessary to rely on seasoning to bring out its original taste.

These Australian lobsters are all artificially raised, and they are all raised very carefully. The fishy smell in the sea is basically impossible to exist, so only a little seasoning like cooking wine needs to be added.

Then put one-fifth of the protein liquid just prepared into the lobster, and stir it evenly to taste better.

The protein is to make the lobster meat more tender and smooth.

After marinating, put some raw powder to wrap the lobster to prevent the loss of the seasoning of the marinated lobster, and can better absorb the moisture that has not been completely absorbed in the lobster meat, so as to ensure the taste of marinating.

Finally, pour in some cooking oil to prevent sticking to the pan later.

Shrimp heads can be eaten, so no special treatment is required. Tang Xiaokang put the shrimp heads on the chopping board into the steamer and steamed them until they are cooked. Then they only need to be used as a plate.

Heat the pan, pour cold oil, and pour the remaining protein liquid into the pan.

The oil temperature should not be too high, so use a low fire to control the oil temperature, about [-]% of the oil temperature is good, slowly fry the egg whites, the egg whites need to be complete, and the control of the oil temperature also needs to be precise.

This is a very critical step in making Baixue Hidden Dragon, so a lot of oil needs to be applied, which cannot be saved.

Excessive oil temperature will cause the egg white to become honeycombed, which looks like honeycombed corn.

Although honeycomb corn is delicious, but this time it is a famous dish after all, Baixue Hidden Dragon, and it must not be made like that.

If the oil temperature is too low, the protein will become watery, making it more difficult to fry.

The egg whites that have been fried in oil can maintain the most tender and smooth texture without turning into the burnt brown feeling of old eggs in egg soup or fried eggs.

After frying in oil, take out the egg whites and soak them in ice water.

Because if you just take out the egg whites, the oil inside will continue to heat up, which will eventually cause the egg whites to age.

Heat the oil in the pan again, pour in the lobster meat and stir-fry. Don't move too much, otherwise the lobster meat will stick to the edge of the pan. Just control the heating within the range of the hot oil. Remove the lobster meat when it is about seven cooked.

Then add water, add salt as a base flavor, put the Cantonese-style choy sum and cucumbers into the water and stir-fry until they are broken, then remove them.

Take the protein out of the ice water as well, and also absorb the water.

Although the protein does not need to be marinated, after the water is absorbed, the protein will be more delicious later.

Heat the pan, put a little oil, the lobster and egg whites already have oil, too much oil will lose the freshness of the dish itself.

While waiting for the arrival of the Australian lobster, Tang Xiaokang has already boiled some chicken soup, which is needed when making Bai Xue Hidden Dragon. ,

Add minced garlic and sauté until fragrant, pour in chicken broth, add cabbage, and start seasoning.

A little salt, a little sugar to enhance the taste, pour the lobster meat and protein into the pot.

Good ingredients and production techniques do not require too complicated seasoning, only simple seasoning is enough to highlight the taste of the ingredients themselves.

(End of this chapter)