Different God of Cooking [Rebirth]

In Zhao An's house, Father Zhao accompanied Ji's father and mother to chat in the living room.

Ji Jiashu's family visited Zhao An's house today, and the main food for the banquet was naturally the crayfish that was transported from Guangzhou to Rongcheng this morning.

It was salvaged from the rice field last night, and it is still alive and kicking at this time.

The person who is in charge of the spoon is naturally Zhao's mother. During this period of time, she has spent a lot of time studying how to cook crayfish, and now she is very familiar with it.

Cut the onion, ginger, and garlic into pieces and fry in boiling oil until fragrant, then add pepper, chili and other spices, and when the aroma is tangy, pour in the washed crayfish and stir fry.

This stage has basically determined the taste of crayfish meat.

The first is the appearance of the crayfish itself.Breeding density, feed used, feeding time, environmental water quality, etc. determine the size and softness of crayfish.

Although the taste of this batch of crayfish raised in Guangzhou City can only be regarded as mediocre by Zhao An's standards.But compared with wild crayfish or free-range crayfish on the market, it is a professional team beating an amateur team.

In fact, there has always been a wrong and common concept in the food industry: natural wild food must be better, safer and more nutritious than artificial breeding.

But when I really want to say one, two, three, I can't tell what is good.

Take crayfish as an example. Crayfish are originally saprophytic organisms with strong viability. Rivers, rivers, lakes, reservoirs, rice fields, ponds, etc. can all become habitats for crayfish.Therefore, crayfish may survive in the "stinky ditch" with more humus, but it is just survival.

There have been many rumors in later generations: crayfish live in stinky ditch, eat garbage, etc., from a certain point of view, it is not groundless.

In order to improve the survival rate of artificially cultured crayfish, the requirements for water quality are quite strict.

If it is not for abundant food and good environment, it is impossible for crayfish to mature within a year.By the size and color of crayfish, one can basically judge how the breeding environment is.

Artificially raised crayfish are far superior to wild ones in terms of nutrition, safety, and taste.

There are two other important factors for the taste of crayfish and shrimp meat, transportation and cooking.

There is a distance of hundreds of kilometers between Guangzhou and Rongcheng, and overnight transportation at low temperature can barely guarantee the survival and taste of crayfish.

As for the cooking method, Mrs. Zhao has experimented many times. To keep the shrimp meat fresh and tender, the oil temperature must be high enough to prevent the shrimp meat from becoming soft and loose.

At this point, the crayfish can only be regarded as a small half of the success, and the remaining half lies in the seasoning.Not only the direct taste of ups and downs, but also the use of various spices.

This link is the secret of every lobster chef.

Zhao's mother added star anise, cinnamon bark, grass fruit, fragrant leaves, nutmeg, pepper, angelica, sand ginger and other spices based on her own knowledge of marinated spices.

The addition of spices is not only the pursuit of variety and quantity, but also the combination of each other.

For example, an appropriate amount of star anise can remove the muddy smell of crayfish, but if added too much, it will be as thick as oil and oppress other flavors; for example, excessive cardamom will produce a bitter taste, while excessive thyme will have a traditional Chinese medicine taste; And the lemongrass has a strong lemon fragrance, which is often used in Sichuan brine, especially when added with spicy brine, it can be described as a must in the world...

The combination of spices is a very advanced knowledge, and Zhao's mother can only say that she has just glimpsed it.Even so, a pot of spicy crayfish cooked by Zhao's mother can also be said to be delicious and spicy.

Don't look at Ji Jiashu's dignified etiquette when dining in front of others, but when he is with Zhao An in private, his true nature is revealed.

Zhao's mother was frying crayfish in the kitchen at this time, and Ji Jiashu was standing guard at the kitchen door.If Zhao An hadn't strictly prohibited him from entering the kitchen, Ji Jiashu would have stepped forward to "help".

In the kitchen, there is a privilege that everyone envies, that is, to pick up hot food with chopsticks directly before the dishes are out of the pan. Steal the first bite of food.

What Ji Jiashu coveted was this first-class privilege.

Spicy crayfish is originally a dish with a strong aroma and flavor, and the aroma filled Zhao An's family when it was cooked.Then Ji Jiashu watched Zhao An pick up a bright red crayfish from the pot, and skillfully peel off the shrimp, the expression on his face changed.

Just when Ji Jiashu decided to stay out of sight and out of mind, and went back to his seat to wait for the crayfish to be served, Zhao An walked towards Ji Jiashu with the shrimp in his hands.

Zhao An directly held the red and white crayfish meat in his hand, handed it to Ji Jiashu, and said with a smile, "You don't dislike it?"

Although Zhao An didn't say what he disliked, Ji Jiashu directly replaced his answer with his own actions.He leaned over, and took the crayfish meat directly with his mouth.

Ji Jiashu looked at Zhao An with a smile in his eyes.

Zhao's mother was still busy collecting the juice in front of the fire, without looking back, she said directly:

"Little tree, how does it taste?"

Ji Jiashu was stunned, because he found that he swallowed the crayfish that he had been coveting for a long time, but he didn't notice the taste of the crayfish.But Ji Jiashu pretended to be calm and said:

"delicious!"

As for the other person who pretended to be calm, he immediately came to the sink and rinsed the finger with the crayfish meat in it with cold water.

It's not because of the oiliness of the soup, or the hotness of the crayfish, but because when someone took the shrimp from his hand, his lips happened to "accidentally" touch his fingers.

At this moment, Zhao An's finger is like a fire, and it is menacing, with the potential to spread.

Zhao An quietly gave Ji Jiashu a hard look, but the latter remained unmoved.Zhao An also had nothing to do with Ji Jiashu, who was getting more and more rampant recently, so he could only help Zhao's mother prepare a plate.

"I'm here to help."

Ji Jiashu took the initiative to take over the job of cooking, which is the only thing he can't make mistakes, but Zhao An still ruthlessly refused:

"It's too hot, you go and sit down."

The porcelain basin containing spicy crayfish is extremely hot, and the sensitivity of fingertips has always been valued by pianists.Even if it is only a one in ten million probability, Zhao An will not allow it.

As for Zhao An himself, he has already worn high temperature resistant gloves.

In addition to the spicy crayfish, Mother Zhao also prepared steamed crayfish and secret stewed crayfish for the main course.

Although the method of steaming crayfish is very simple, it is not easy to make a high-scoring steamed crayfish.

The simpler the method, the more it tests the quality of the ingredients themselves.

Crayfish are divided into male and female. Generally, the best season to eat crayfish is when they are sexual/mature.The female shrimp not only has delicious shrimp yellow, but also the meat itself is sweeter and fuller than the male shrimp.

Therefore, it is best to choose female shrimp for steamed crayfish, and the size is also required.

These crayfish were selected one by one by Zhao's father early in the morning, and they were all about ten centimeters in size. It would not be an exaggeration to say that they are the queen of crayfish.

Then put the crayfish into clear water, add edible salt and white vinegar, and let the crayfish spit out the dirt in their bodies by themselves.Then use a brush to clean carefully one by one, otherwise there will be residual muddy smell.

Expecting crawfish to be clean when dining out is pure fantasy.Those who have really cleaned crayfish know that this is a time-consuming effort.

Only steamed crayfish that are carefully selected and cleaned one by one in this way can truly reflect the sweetness and deliciousness of the crayfish meat.There is no need to dip in water, the shrimp meat has its own aftertaste.

As for the secret stewed crayfish, it was Zhao's mother's attempt.

The appearance of crayfish is naturally divided into three, six, and nine grades. The best prawns are steamed, while the second-grade medium shrimps are spicy, stir-fried, braised, and sweet and sour.As for the smallest lobster, both chefs and diners are in a dilemma, and they regard it as tasteless.

But just like minced chicken chili sauce, as long as you choose the right method, it still has a lot to do.

So Zhao's mother tried to take only the body of the crayfish and discard all the crab claws from the head and tail, so that the edible ratio was improved, and the most troublesome processing process of the crayfish was also avoided.

Then put the shrimp body into the boiling brine, turn off the heat directly after a few minutes, and cook the shrimp meat with a method similar to "simmering".This cooking method not only ensures the strength of the shrimp meat, but also ensures that the lo-mei can be immersed in the shrimp meat.

Originally, it is marinated with the characteristics of removing fishy smell. It has a high compatibility with crayfish, and it can also be eaten cold as a snack.

In this way, three pots of crayfish, each with its own merits, were placed on the dining table, and there were two fried seasonal vegetables, which made the whole dining table more lively.

"Hey, Lao Zhao, you are really blessed. You will live a few years longer if you eat such delicious food every day."

Father Ji ate a spicy crayfish, grinning his teeth and sighing sincerely.Father Ji has always been bad at spicy food, not because he doesn't like it, but because his taste buds and stomach are a little sensitive.Every time it is "hot pepper for a while, XX crematorium", so I gave up after trying two delicious crayfish in front of me.

"Oh? You mean, are you lucky?"

Mother Ji said slowly, and then added a chopstick of vegetables.

At this moment, Ji's father panicked immediately, and quickly picked out the largest steamed crayfish, peeled off the meat, and put it in Ji's mother's bowl with a flattering face.

"Where is there, hurry up and try this steamed crayfish, it should be the taste you like."

Seeing that Mother Ji didn't refuse, but picked up the shrimp and put it in his mouth, Father Ji heaved a sigh of relief.

Contrary to Ji's father who loves spicy food but can't eat spicy food, Ji's mother can especially eat spicy food, but prefers bland food.

Ji Jiashu often said that luckily he inherited his mother's resistance to spicy food, otherwise, he would really be like his father, able to see whether he could eat or not, that would be the worst thing.

At this time, Ji Jiashu was launching a general attack on the pot of spicy crayfish.Ji Jiashu is particularly "stingy" when eating crayfish. Needless to say, shrimp yellow and shrimp meat, the meat in the two large crab claws will not be spared.

Zhao An looked at Ji Jiashu struggling with the shrimp claws, and said:

"Crab claws are so hard to chew."

Knowing that Ji Jiashu likes to eat spicy crayfish, today's pot of crayfish is an enlarged super version, which is enough to feed a Ji Xiaoshu.

Ji Jiashu rarely raised his head from the bowl, and said to Zhao An seriously:

"You don't understand, when you bite through the shrimp claws and find that strand of shrimp meat, you will have a great sense of accomplishment."

After finishing speaking, Ji Jiashu continued to lower his head and fight with the shrimp claws.

What else could Zhao An say? He silently picked up a crayfish, peeled it skillfully, and put it into Ji Jiashu's bowl.

Say I don't understand?See I don't stuff your mouth with crayfish.

For Zhao An's feeding, Ji Jiashu never refused.Although he didn't say it out loud, for Ji Jiashu, the crayfish that Zhao An peeled for him was more delicious.