delicious master

Chapter 186 Lobster Soaked Rice
Simmer over medium-low heat for half a minute to blend the flavors of the three into one.

After the stewing is almost done, start to thicken the cornstarch, which is also thickened with raw powder, and a little sesame oil is added to the cornstarch water.

Because it is thin, so you don't need too much water, just add a little.

Collect the juice over medium heat. When collecting the juice, be sure to hold the handle of the pot with your hands and shake the pot body constantly, in order to prevent the ingredients from sticking to the pot.

Tilt the pot at about 45 degrees to let the dishes flow in one direction, which will make the stir fry evenly better.

Stir-fry a few times, and then add a little edible oil. In some places, it is called mingyouming or tail oil.

Such as chicken oil, ginger and scallion oil, sesame oil, garlic oil, pickled pepper oil, etc.

However, Tang Xiaokang adopted the usual method in the hotel and poured it with edible vegetable oil that had passed through the hot pot.

It can make the whole dish more lustrous.

Take out the steamed lobster heads, put the cucumbers on the bottom of the plate in order, and then put the fried Baixue Hidden Dragon on the plate little by little, the appearance is still neatly arranged according to the original Australian lobster.

The bright red lobster head contrasts sharply with the snow-white flesh, and the green cucumber is set off underneath.

Baixue Hidden Dragon is a relatively light dish. The umami taste of the lobster is more prominent. The tender taste of the egg and the shrimp meat complement each other perfectly.

Bringing out the freshly made Snowy Hidden Dragon, it was already dark outside, and it was only past seven o'clock. If it were July and August, the sky would still be bright at this time, with the setting sun and colorful clouds hanging in the sky.

At this moment, the sky was already covered by a thick black cloth, and a few stars in the sky could barely be seen.

Winter is here, and it really is.

There are still a few days until the winter solstice, maybe you can make a dumpling to eat.

Thinking about something in his heart, he put the White Snow Hidden Dragon in his hand on the table.

This new famous Cantonese dish is actually not very difficult to make, but if you want to make it well, you must strictly control many details, whether it is the heat or the stir-frying technique, you must be extremely meticulous , otherwise it will be fatal damage to this soft and tender dish.

"Try it."

Xiao Yuanyuan on the side was already very greedy. From the moment Tang Xiaokang took out the lobster meat, Xiao Yuanyuan had been looking eagerly at Tang Xiaokang's iron pot.

The fragrance that keeps wafting out of it is so charming.

Finally able to eat, I tasted it excitedly, fresh, fragrant, tender...

Other than these three words, Xiao Yuanyuan didn't know how to describe it, it was really delicious, it made people fly.

Tang Xiaokang also dug some with a spoon and tasted it. The taste is good, not amazing, but the tender and refreshing fragrance is very in line with the feeling of Cantonese cuisine. The most important point is that although Bai Xue Hidden Dragon is very plain, but But the aftertaste is endless, that comfortable feeling is always in the mouth, making people want to keep eating.

No wonder the old man has always wanted to add this dish to Tang's recipes. This is an unforgettable dish, most suitable for home cooking, a delightful delicacy.

There are not many Bai Xue Hidden Dragons, and a dish disappeared without a trace after Xiao Yuanyuan and Tang Xiaokang tasted it together.

He pursed his mouth, giving people a feeling of unfinished business.

Sweeping his eyes around, Tang Xiaokang looked at the lobster shells that were left just now, and got up to collect those lobster shells and cleaned them.

Heat the oil in the pan again, pour the lobster shells into the pan, and start to stir-fry over high heat. After the lobster is fragrant, add shredded ginger and cooking wine.

Pour in a large amount of hot water, four or five catties is the most, and simmer over high heat. After a while, the soup in the pot gradually turned into a beautiful milky white.

The aroma is constantly wafting out. No matter how carefully the shrimp shells are made, there will definitely be a lot of shrimp meat left. It is a good time to use the waste at this moment.

The body of the pot was shaking, and the lobster inside was stir-fried. The soup in the pot continued to shrink, and the milky white lobster soup in a large pot continued to decrease, turning into a little bit of thick soup.

At this time, Tang Xiaokang took out the colander and took out the lobster shell inside.

Put in the diced cabbage that was left just now, add some salt, break open the shrimp head, put the shrimp brain inside into the pot, cook all the ingredients together, and simmer slowly.

"Yuanyuan, is the rice ready?"

Turning around and shouting at Xiao Yuanyuan on the other side, when starting to make again, Tang Xiaokang asked Xiao Yuanyuan to take a pot of rice. The newly bought Wuchang rice tastes very fragrant. Tang Xiaokang tasted some and it tasted great, although The price is a bit expensive, and the price of any 100 kilograms of rice is almost [-] yuan.

But the taste of rice is really not bad.

"All right."

Holding a large pot of rice, he quickly ran towards Tang Xiaokang, seeing Xiao Yuanyuan holding the inner pot of the rice cooker, she shook her head helplessly.

"I'll just let you serve two bowls of rice, why don't you bring the whole pot over here."

As a result, the rice cooker in Xiao Yuanyuan's hand filled out two bowls of white rice and picked out all the minced meat from the shrimp shells.

Originally, Tang Xiaokang saw that there was not much meat in the shrimp shell, and thought it would be quite clean.

Unexpectedly, after cooking, I actually made a lot of lobster meat from it. Fortunately, I was smart and remembered to use lobster shells to make a dish.

Divide the picked out shrimp meat into two, put them in two bowls of rice, spread them on the white rice, and arrange them evenly.

Take out the thick soup that has just been brewed, slowly pour it in with a spoon, pour it down from the top, cover the lobster meat, and gradually soak it in the rice.

Because of the presence of shrimp brains, the lobster juice is extremely delicious, with the color of egg yolk, and the delicious smell inside is constantly wafting out. A little lobster meat is dotted on the rice, which looks more human.

Lobster sauce soaked rice, perhaps called lobster sauce fish rice is more appropriate, the thick soup perfectly penetrated into the white rice, full of aroma.

After one bite, the strong aroma and the taste of lobster are perfectly reflected. Although there is not much lobster meat, it is precisely because of this that this unpleasant feeling makes people feel more fragrant.

The green cabbage is embellished, and it is served with Wuchang rice. It has a distinct taste. Every bite of rice, the thick soup wraps each distinct white rice. The fragrance spreads on the tongue, and the Q-bomb rice is simply refreshing no!
Her whole head was buried in the bowl. Xiao Yuanyuan had never eaten such delicious rice. The lobster soup was so fragrant that her nose almost fell off.

A bowl of lobster rice also disappeared quickly. The rice itself is delicious, plus the lobster juice that has been boiled for a long time, and there is a little bit of shrimp meat. That feeling is irreplaceable!
(End of this chapter)