Chapter 294
Lift the knife, remove the jujube core of the red dates, remove the roots of the shiitake mushrooms, and slice the ginger.

Then the old man skillfully took out a stew pot from the cupboard in the kitchen, put the half native chicken into the stew pot, and the old man put all the prepared ingredients into it.

Pour in clean water, using the mineral water left over from practicing Buddha Jumping Over the Wall, and it just so happens that the fish maw is also left over from the beginning.

Sprinkle a little rice wine to bring out the fragrance, and the alcohol will continue to evaporate as the temperature rises.

The most important thing about stewed chicken with fish maw is the addition of Codonopsis ginseng. With the help of sand ginseng and Chinese yam slices, the nutritional value is improved, and wolfberry is added to increase the color.

To stew chicken, you don't need to blanch the chicken. You need to extract the aroma of the chicken juice. What you want is the original flavor. Of course, this is also because the local chicken selected by the old man himself is of excellent quality.

Put it into the stewing pot and cover it to separate it, and finally cover it with a real porcelain lid. Put the stew pot into the steamer. The fish maw stewed chicken needs to be steamed in water. After putting it in the steamer, you just need to wait quietly Presentation of Chicken Soup.

After adjusting the heat, the old man looked at the steamer and nodded with satisfaction.

Seeing the old man put the lid on the steamer, Tang Xiaokang couldn't help swallowing, steaming over water, how hot the water is, and the steam is strong, so the chicken soup steamed over water will taste delicious enough.

The chicken soup is ready, it just needs to be steamed and stewed for him. The old man put his mind on other things.

Looking at the live shrimp that was taken out by himself, he washed it in water, pulled out the shrimp line, removed the shrimp head, and took out all the shrimp tail meat.

The old man buys all prawns, which are very vigorous, and the meat is firm and tastes good.

After looking at the shrimps that the old man had cleaned and taken out, Tang Xiaokang couldn't help but frowned. The best way to eat shrimps is to boil them. Adding a little salt can bring out the freshness of a shrimp.

Even if you don't like this kind of bland, salt and pepper prawns and braised prawns are good choices, but the old man just took out the shrimps and removed the shrimp lines. It's such a troublesome way. What exactly does Tang Xiaokang want to do? Do not understand.

There are so many ways this thing can be made that there is no way to determine a good way.

After cleaning all the shrimps and draining the water, the old man slammed the shrimps into mud with the back of a knife, and the sound of bang bang bang sounded in the back kitchen.

Make shrimp slippery? !Seeing the old man's movements, Tang Xiaokang suddenly understood, looking at the fresh lotus root beside him, Tang Xiaokang began to swallow his saliva.

Shrimp and lotus root cake! ! !

The kitchen knife quickly arranges all the shrimps into a muddy shape, sprinkles a little salt, and beats them with the back of the knife again. This is a special method for the kitchen. If it is a factory that specializes in making shrimp slippery, it is beaten with an iron rod. The effect will be better, and it will be easier to glue.

"Grandpa, I actually have something good here."

Seeing the old man struggling with the back of the knife, Tang Xiaokang couldn't help but took out the more mace version of the rolling pin he had bought.

As a result, the metal rolling pin that Tang Xiaokang kicked over, the old man looked at it was full of weight. The texture of this metal seemed to be much stronger than the rolling pin in his village.

"not bad."

Looking at the rolling pin in his hand in agreement, the old man couldn't help but glance at Tang Xiaokang. He didn't expect this kid in his family to be successful, and he knew that he should have a rolling pin of his own.

The rolling pin beat more evenly, and the weight was more appropriate than the back of the knife. Under the hands of the old man, the shrimp paste quickly turned into gel.

In fact, the production of shrimp slippery is not only enough to have shrimp, but also needs other things to assist, such as lard.

The right amount of lard and fat meat can make the shrimp slippery taste better and fuller.

The old man picked a piece of pure white pig fat, it was not big, after all, it only needed to add a little to set off the taste, not to overwhelm the host.

Cut the fat meat into millet grains, stir the shrimp paste that has just been beaten by hand, add half of the egg white and mix well.

As for the remaining half, Tang Xiaokang took a look at the wax gourd that he had already eaten. Come on, this tiger skin pig started to eat again.

The evenly stirred shrimp paste is then beaten vigorously, repeating back and forth, whether the shrimp is slippery enough to eat Q bombs, this step of beating vigorously is extremely important.

Add the cornstarch to the finished shrimp paste and stir evenly, then add the fat meat that has been cut into the size of rice grains and start stirring.

From here on, the old man's movements gradually slowed down, no longer as violent as before, but a little gentle, this is because the addition of fat meat makes his combination with the shrimp paste need to gradually enter, if the movement is too If it is too fierce, it will cause the fat meat to produce oil, which will affect the taste of the shrimp slippery.

The shrimp paste is ready... The old man started to clean up the clean lotus root.

Change the lotus root to be neatly trimmed, making the whole lotus root look smoother.

Cut the lotus root slices, and the corners that have just been washed are used to cut into cubes.

Pour water into the pot and boil, add a little salt, then blanch the cut lotus root slices, then take them out and let them cool.

Shrimp fried lotus root slices, the most critical step is whether the lotus root can be connected with the shrimp slippery, just like people make lotus root clips, many people do it in the end, they all become fried pork with lotus root slices.

Cut garlic slices, ginger slices, which are used to make leftovers, and then get two green and red peppers for color matching.

Put the chopped lotus root into the beaten shrimp paste, and then stir it evenly.

First pour a little cooking oil on the placed plate to prevent the lotus root folder from sticking to the bottom later, and then dip some raw powder on the lotus root slices, this is to prevent the shrimp from slipping away from the lotus root slices, otherwise you just laughed at others. Stir-fried meat with lotus root slices, I come out with fried shrimp slippery with lotus root slices.

Of course, there is still a big difference between fried lotus root slices with shrimp slips and lotus root clips. Otherwise, it can be called shrimp slips and lotus root clips. A piece of lotus root is covered evenly and thickly with shrimp slips. At first glance, it doesn’t look like lotus root clips with shrimp slips. On the contrary, it is shrimp and lotus root.

If the shrimp is not too slippery, the fried texture will not be crisp enough, and it will not be enjoyable to eat.

It's not the lotus root cake with shrimp paste that is sold outside, so there is no need to search for it. The old man's posture with shrimp paste looks very domineering.

After removing all the lotus root slices, it is time to start making fried lotus root slices.

Heat up the pan, add a little base oil, and put the finished shrimp and lotus root cakes into the pan one by one. The sizzling sound coming out of the oil pan makes Tang Xiaokang, who just came in from the hall, look excited , can't stop.

Such a voice, it sounds like it will be extremely delicious! ~!

(End of this chapter)

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