delicious master

Chapter 295

Fry lotus root cakes until golden on both sides. Shrimp fried lotus root cakes can be regarded as a way of stuffing meat. Strictly speaking, this is a Hakka dish, but it only emerged through the evolution of Hakka cuisine.

When frying lotus root cakes, you must not fry them too much, otherwise you will not be able to control the temperature in the pan and fry the lotus root cakes to perfection.

Heat oil in a pan and control the heat.

Put the fried lotus root cake aside, while there are still shrimps and original cooking oil in the oil pan, pour the scraps prepared just now into the pan, saute the onion, ginger, and garlic until fragrant, and then add the two peppers.

Taking out the iron bowl, it happened that the diners in the hall of Dongju were almost full at this moment, and Tang Xiaokang, who had finished his work, sneaked a look at the old man making the sauce.

A little maltose is used as the base, pour in water, oyster sauce, and a small spoonful of soy sauce, stir it evenly, and then pour it directly into the oil pan.

Sprinkle slowly into the pot, turn to high heat, stir fry and pour in some xo sauce.

The Cantonese-style practice is particularly important, which is also caused by the influence of the masters in Guangdong and Guangxi when the old man was a child. After the death of his great-grandfather, he asked the old man to go to Yanjing to study with some old friends.

In Yanjing, the most chefs should belong to the masters of Cantonese cuisine. The old man traveled all over the country, and finally went to Yanjing to learn art from a teacher. Many people accepted the old man as a registered student for the sake of the old man, except for a few too old Big, there is no way other than the cooking masters, the old man basically learned from the masters.

This is also one of the reasons why so many well-known restaurants wanted to hire the old man to be the chef before he left Yanjing.

It cost a penny to invite not only a master chef with superb cooking skills, but also many hidden masters behind him.

When the old man was learning how to cook, out of ten masters, five were masters of Cantonese cuisine, which directly caused the old man's cooking style to deviate from the Cantonese style.

It even indirectly affected the old man's grandson, Comrade Tang Xiaokang, who was staring at fried lotus root pancakes with fried shrimp in a daze.

However, in Tang Xiaokang's view, there is nothing wrong with this. In a place where so many delicacies gather and all heroes gather together, Cantonese cuisine chefs can create a world and gain a lot of fame, but all they rely on is hard work. Strength and cooking skills are all real, not bragging.

This also indirectly shows that Cantonese cuisine does have considerable advantages to a certain extent. For example, the addition of xo sauce, which is unique to the Guangdong and Guangxi regions, makes the dish of fried lotus root pancakes with shrimps even drier. The fragrance is tempting.

However, I heard that the most authentic Cantonese chefs prepare the xo sauce according to their own style. For the old soup family, they can only buy the xo sauce that is sold uniformly in the supermarket.

Fried lotus root pancakes with prawns and fried rice are full of fragrance. Looking at the sauce color and strong dry aroma, Tang Xiaokang is really a bit like stealing a few pieces of chicken, but the old man is very strict, so Tang Xiaokang has no chance.

The seductive aroma made Tang Xiaokang start cooing all by himself.

"When I'm hungry, I make myself something to eat. I'm still a cook, so I don't even know how to feed myself."

Hearing the sound of Tang Xiaokang's stomach, the old man gave him a contemptuous look. This guy, as a cook, was so hungry that he was so hungry. It was a disgrace to the old Tang family. Written in the family tree of Lao Tang's family.

And that guy Tang Qingbo is the same, all of them are evil sons of the family, instead of being a good cook, he became a grocery shopper, a traitor to the old Tang family! !

Sighing in his heart, Tang Youwei put the lotus root cake he had made into a delicate thermos bucket.

Looking at the lotus root cakes disappearing piece by piece, Tang Xiaokang actually wanted to say that he was not hungry, he just wanted to eat fried lotus root cakes with shrimps.

Four dishes and one soup, the old man looked around, the chicken soup was still steaming, the pan-fried lotus root cake with shrimp and braised short ribs was ready, and the last dish of egg tofu was missing.

Egg tofu, that is, Japanese-style tofu, uses eggs instead of soybeans to make egg custard tofu, which is softer and has a first-class taste, but it is more troublesome to make.

I don't buy many egg tofu, only four. Seeing this number, Tang Xiaokang knew that he must have lost his share again.

The old man’s best egg tofu is braised in soy sauce. The taste is soft, tender, salty and full of flavor. It’s an amazing meal. What’s more, this dish is not afraid of gout. It’s a good news for people with gout. of tofu.

Every time the old man makes braised egg tofu, it is basically a life-and-death battle at home, to see who eats faster, and who digs more with a spoon. These four are straightforward, and to Tang Xiaokang, they are the best. seam.

Cut the tofu with four eggs, one into five, take out the enoki mushroom and remove the root, a piece of fresh lean meat, slice it into shreds.

The old man’s favorite way to cut shredded meat is to go against the meat, because this will enhance the taste and make it particularly comfortable to eat.

Two garlics are crushed and minced, a small piece of ginger is also crushed and minced, the white root of the chives is taken out and minced, and a soaked shiitake mushroom is removed and shredded. These are the ingredients.

Seeing the old man's familiar movements, Tang Xiaokang was already looking forward to the finished product. He didn't know how many times he had watched the old man make this dish. It was considered one of the few dishes that the old man was particularly good at among family dishes.

Marinate the shredded pork and put it aside, cut the green and red peppers into pieces for color matching.

Put a lot of oil in the hot pan, when the oil is [-]% warm, put the egg tofu into it and start frying.

As the oil temperature rises, the moisture in the tofu will be locked, and the tofu will not crack when cooked.

Pour out the excess oil, pour water into the pan without washing it, put in the enoki mushrooms, and cook the chopped enoki mushrooms. This is a pot base material. Squeeze out the water from the cooked enoki mushrooms so that they can be better absorbed by the time. After the tofu soup is tasty, the taste of Flammulina velutipes can be upgraded to a higher level.

When Tang Xiaokang came back again, the old man had already adjusted the sauce, and the strong aroma came again. Pour the egg tofu into it and start to simmer over high heat. The soup and tofu will soon blend together, making the tofu Absorb the flavor of the broth.

Take out the casserole and heat it up, lay the enoki mushrooms on the bottom, put the cooked braised egg tofu directly on top of the enoki mushrooms, and finally sprinkle with chopped green onion.

The aroma is compelling, the sauce is rich, the tender tofu is covered with a delicious sauce, exuding a salty aroma, and the emerald green chives are more attractive, and the casserole of juice is constantly tumbling, Make gurgling bubbles.

I couldn't help swallowing my saliva, the tofu is very tender, the sauce is very fragrant, this dish is simply inviting people to commit crimes! ! !
(End of this chapter)