delicious master

Chapter 201 Sauerkraut Lobster
Shake the brains out of the lobster heads and set aside.

First use scissors to cut the belly shell of the lobster tail vertically, and continue to cut off the belly shell in the horizontal direction.

Of course, if you are a friend who likes to eat lobster shells, you can completely ignore this step.

Use a sharp knife to take out the whole essence of shrimp tail meat, which looks a bit like taking lobster sashimi again.

Thinking about it this way, lobster sashimi is actually a very prodigal dish in itself.

Sure enough, there is never an end on the road to prodigality, there is only more prodigality, not the most prodigal.

Are rich people happy?In fact, everyone is wrong, the happiness of rich people is beyond our imagination...

The whole piece of shrimp tail meat was taken out, and Tang Xiaokang washed all the shrimp head, shrimp shell and shrimp meat, and washed off the blood on it.

At this time, you need to be more careful. The blood of the lobster is relatively clear. Unless it is oxidized and blackened, it is difficult to see whether it has been cleaned, so you can only wash it as carefully as possible.

Changing a whole piece of lobster meat with a knife is similar to the principle of cutting meat. It needs to be cut along the texture of the meat.

Of course, lobster meat is not beef, mutton and pork, so the texture of the muscles cannot be seen, but the fibers and fascia can be clearly seen in lobster meat, as long as it is cut along this direction, it will be fine.

The direction must be correct, otherwise the lobster meat will be loose and the taste will be very poor.

Food can make people happy, and the meat in food can make people happy, perhaps it is for this reason, is it bad? Experts have said that eating more lobster can make people feel happy.

Whether this judgment is reliable or not, Tang Xiaokang is not sure about the basis, but he knows one thing, people who can waste lobsters like this must be very rich, and being rich can indeed make people feel happy, the happiness of money.

The cut lobsters are seasoned, salt is used for seasoning, a little sugar is used to enhance the taste, and some chicken juice is poured in. Yes, it is the natural chicken juice made by our company.

In order to highlight the feeling of being a prodigal, Tang Xiaokang did not use cooking wine, but instead took the 15-year-old daughter red that he stole from his father.

Huadiao wine tastes good and is very suitable for cooking. What's more, this 15-year-old daughter Honghuadiao wine has a more mellow taste.

Add a little starch water and stir everything well.

After marinating and grabbing, the lobster has a milky white feeling. At this time, some practical oil is used to seal the moisture and taste.

Generally, peanut oil is used in hotels, which is not enough for Tang Xiaokang yesterday. Just because the peanut oil is used up, we can only use virgin olive oil instead.

Unknowingly, prodigal attribute +1 again
After taking out the sauerkraut pickled by Xiao Yuanyuan's grandma, and opening the bottle, you can smell the strong aroma, sour and sour, which makes people want to drool.

It is worthy of being a big province of pickled vegetables. This strength is not the same as that of the Northeast, but the styles of the two sides are not the same, and each has its own characteristics.

Take out the sauerkraut and wash it, there is still a lot of white floating powder on it, which shows that the sauerkraut is delicious enough.

After the sauerkraut is completely sucked, squeeze out the water and start to cut. The part of the leaf can be cut with the end of a knife to prevent it from being connected together when the vegetables are picked up later.

Tang Xiaokang happened to have pickled ginger made by Grandma Xiaoyuanyuan, so he took out a small piece and sliced ​​it with a knife.

Take out the hot and sour pickled peppers, and cut them with a knife, so that when the time comes to stew, it will only be able to better force out the aroma and increase the taste level.

Put a lot of oil in it, heat it up in a pan, and when you know a little white smoke is coming out of the pan, start pouring in the lobster, and pour all the shrimp heads and shells into the oil pan.

Deep-fry the lobster until it turns red and gradually releases its fragrance.

Strictly speaking, this step is not very necessary. The biggest use is to increase the fragrance of the lobster.

As for why this step must be done, it has been said that this is a very prodigal approach, how can it be reflected without wide oil.

Deep frying can instantly reflect that the family has a lot of oil, money and strength.

Of course, the best way to do this step is to do it at a friend's house, which can successfully pretend to be aggressive without spending your own oil, which is really cool when you think about it.

However, the lobster that has been deep-fried to force out the aroma can be thicker and more intense when the soup is hung later.

Take out the lobster, pour out the hot oil, and leave a little bottom oil in the pot.

Pour the freshly cut sour pickled ginger into the pot, saute until fragrant, then pour in sauerkraut and stir-fry together, wait until the sauerkraut gradually becomes fragrant, then pour in the chopped pickled peppers, and then stir-fry.

After everything is fried and fragrant, start pouring water.

Stir-frying in turn can well show the taste of each ingredient, and the layering of eating will be richer.

After the water in the pot gradually boiled, Tang Xiaokang put the freshly fried lobster heads and shrimp shells into the pot and stewed them.

To cook the whole lobster to taste, cook it slowly to make the whole pot of soup thicker.

The spoon rummaged in the pot twice, and the aroma gradually appeared.

Because it is a planetary engine-level special stove with a lot of firepower, it took Tang Xiaokang a very short time to cook the whole pot of soup.

The soup became thicker, and Tang Xiaokang took out the shrimp head and put it on the other side.

Start seasoning the soup in the pot.

Add a little salt and sugar, then remove the sauerkraut from the pot and set it aside.

When there was only clean soup left in the pot, Tang Xiaokang poured all the long-awaited lobster meat and shrimp brains into the pot.

In order to ensure the tenderness of the shrimp meat, we are a little particular about the timing of the cooking. This matter was explained in detail in the magazine I saw at the beginning.

When the lobster meat is boiled until it is about to open, it can be served out of the pot.

As for the undercooked shrimp meat, it doesn’t matter too much. The lobster meat itself can be eaten raw and made into lobster sashimi, so as long as the flavor is fully absorbed, the impact of not being fully cooked will not be great. On the contrary, if the cooking time Too long, and the lobster's flesh will age.

Use lobster heads and lobster shells as decorations, sauerkraut is spread at the bottom as a side dish, and Tang Xiaokang puts the lobster meat into the plate.

Pour in the thick soup, and finally add dried chili, Chinese prickly ash and minced garlic, boil a pot of hot oil, and pour it directly.

With the sound of sizzling, the aroma of chili and peppercorns burst out instantly, blending with the flavor of minced garlic, it is very wonderful, and some sesame seeds are sprinkled at the end to increase the aroma.

A very prodigal, but extremely delicious sauerkraut lobster is ready. Although it looks very prodigal, there is not much waste, and the best part of every ingredient is displayed.

The aroma of sauerkraut combined with the spiciness of dried chilis is very tempting, and the thought of the very tender lobster meat makes people drool.

(End of this chapter)