delicious master

Chapter 200 Prodigal New Dishes
A small pot of prickly ash was soaked in there by Tang Youwei, and the mutton happened to be chopped, so he stopped, and Tang Youwei turned his head to look at Tang Xiaokang.

"You come and chop it."

Handing the two kitchen knives in his hand to Tang Xiaokang, sometimes people will not accept it, and it didn't take long for them to feel that they couldn't stand up.

Tang Xiaokang, who just wanted to try it, reached out and took the kitchen knife handed over by the old man, relaxed his wrist, and kept chopping the minced meat on the chopping board with the strength of the swing.

Dodo, dodo, dodo, dodo, dodo!Dododo, dododo, dododo...

The sound of chopping the chopping board had some rhythm, and Tang Xiaokang hummed before he knew it.

After washing his hands, Tang Youwei came to the pressure cooker with a timer, looked at the heat, felt the approximate temperature, and nodded with satisfaction.

There is not enough time to simmer slowly in a pot, and the speed of using a pressure cooker is faster.

The minced meat is finely chopped, so that it can be heated evenly when it is steamed in the pan, and it is easy to be cooked enough, so that the mutton will not age due to long-term cooking.

After Tang Xiaokang chopped the mutton stuffing, he took it back to the old man.

Tang Xiaokang still can't control the matter of seasoning the minced meat, and the old man has to do it himself to be sure.

Mince green onion and ginger, the taste of mutton is relatively strong, even if the selected mutton is better, but in the process of cooking, it will still give off a lot of smell, so there must be more of these two things to increase the fragrance .

Take out the pepper that has been soaked for a long time on the side, discard it, and pour in an appropriate amount of pepper water, because it needs to be filled with soup, so this water can be added a little more to ensure the moisture of the mutton, and then it can be steamed. Less gravy.

Pour in sesame oil, and stir the mutton stuffing evenly. The old man kept stirring and kneading in the basin, so that the mutton can better absorb water and keep it fresh. At the same time, he rubbed the fragrance of onion and ginger into it.

Tang Xiaokang understands the steps. In fact, it is not very difficult, but if you want to make it delicious, there are many twists and turns. This kind of thing can only be understood, but cannot be explained. This is why the old man’s mutton soup siomai , because no one has been able to do it.

It is difficult to achieve that delicious, juicy, tender and refreshing feeling.

"There is nothing to teach this kind of thing. It mainly depends on feeling. Your current strength is not enough. No matter how much you practice, things are not difficult, but if you want to cook delicious food, you still need to accumulate. In the future, when you have more experience, it will come naturally." Know what to do."

The old man kneaded the meat filling and said to Tang Xiaokang.

Nodding his head, Tang Xiaokang also knew what the old man meant, it wasn't that he didn't want to teach himself, as his own grandson, there would be no one to learn if he didn't teach himself.

However, there is nothing easy to learn about mutton soup and siu mai. The steps are just a few steps, and the real focus is experience.

Looking at the action of the old man, the siu mai skin has already been rolled out, and Tang Xiaokang can participate in the step of wrapping the siu mai, this thing has no gold content.

Two people worked together, and each mutton siu mai was quickly formed, nearly 40, a large number, and two steamers were needed.

However, considering the number of people outside the hall, Tang Xiaokang even felt that the forty numbers might not be enough.

Put the steamer on, and steam on high heat.

Everything is almost ready, and the rest of the two dishes are left to time.

After finishing all this, the old man handed over the kitchen to Tang Xiaokang, and now he also understands that Tang Xiaokang is also growing rapidly and can gradually reach the point of being in charge of himself.

So the old man Tang Youwei also began to feel relieved gradually, and left many things to Tang Xiaokang to do.

For example, at this moment, he has already begun to think in his heart, whether the New Year's Eve dinner can also be handed over to Tang Xiaokang, but he is a little afraid that he will ruin the family's Erya.

Recently, when my wife took care of Erya, I was very surprised. The pig looked not only strong, but also moderately fat and thin. It is estimated that the ribs could have snow patterns.

Tang Xiaokang, who was still taking care of the two big pots in the kitchen, didn't know what the old man was thinking. He obviously didn't expect that the whole pig feast he had booked for the New Year's Eve dinner had become in danger.

It only takes about 15 minutes for the siu mai to be steamed. As for the tiger skin elbow, it will definitely take a while.

There are only two dishes in total, which is definitely not enough for so many people outside. Tang Xiaokang looked around the kitchen, wondering if he could get them out again.

No chicken soup, no broth For the soup family, the recipes can be cut in half, and dishes without broth have no soul.

But at this point in time, it must be too late to make the broth. Tang Xiaokang suddenly remembered a dish that he had heard of before when he saw the pile of kimchi brought by Grandma Xiao Yuanyuan.

I thought it was nothing at the time, but now that I think about it, this dish might be really interesting.

After looking at it, I finally selected the largest Australian lobster and took it out.

The old rule is to break off the lobster from the middle and let the blood out.

The towel wrapped the tail of the lobster, and Tang Xiaokang tried to break off the tail with both hands.

what! ~
With a muffled snort, Tang Xiaokang looked at the lobster that hadn't moved, and there was a slight embarrassment in the air.

The lobsters were chosen a bit too big and were relatively tenacious. Now the tails of the lobsters were curled up together, and Tang Xiaokang couldn't even break some of them.

He looked at the Australian lobster in front of him with an expressionless face. The other person was shaking two huge lobster tentacles and looked very proud.

Turning around, he took out the fruit knife and poked it directly at the fascia where the lobster's abdomen was connected.

The vitality of this kind of big lobster is very strong, and the shell is very hard. Sometimes it is really difficult to break it by force, so you can only use tools.

With just two casual cuts, the fascia connecting the abdominal carapace was severed.

Lobster: Can't afford it? ? ?
Wrapping the towel again, it turned out to be much easier this time. With a strong twist, the entire lobster tail was quickly broken off.

Clear lobster blood flowed out. Tang Xiaokang first put his tail in a twist, took out the fruit knife again, and looked at the lobster head.

There is still a lot of shrimp meat in it, which cannot be wasted. More importantly, the most delicious shrimp brain in the lobster is still inside, so it must be taken out.

There is still some meat in the shrimp head, Tang Xiaokang is not going to eat it, it may be good for hanging soup.

Anyway, I have my parents here this time, so I will do something extravagant and only eat the best part of the lobster meat. Maybe my mother will be tempted and I will be able to store a lot more lobsters.

(End of this chapter)