gourmet food

Chapter 519 Sichuan Style Lobster Fried Rice
Seeing Chu Yunfeng confidently agreeing, Lao Ba didn't think much about it. He had no idea whether the seafood cooked by a Sichuan chef was delicious or not.

The only thing I'm worried about is that Chu Yunfeng won't put chili pepper in it for a while, right?
However, I don’t have any chili peppers in my home, especially the spicy dried chili peppers used in Sichuan, which will never exist in my home.

The red peppers used in cooking here are not spicy and are mainly used to add color.

Although Chu Yunfeng agreed, he didn't think about what to cook for the moment. Bago just said that he could only cook steamed food.

In fact, steaming is the simplest, but if you do steaming yourself, wouldn’t it be too boring?

Gao Tianliang is still recording on the sidelines, and this video will be passed to Hao Mingming for editing at night. If fans see him cooking such uninspiring dishes, will they think that Boss Chu only cooks Sichuan cuisine?
Are your cooking skills so low?

Chu Yunfeng didn't think so. Not only did he not know how to steam steam, but he also had to make it new.

Not only that, but I also have to make two dishes with these two lobsters, and they have to be innovative. It would be better if they can be combined with Sichuan cuisine.

The cooking of Qiong Cai emphasizes its original flavor, so its cooking concept greatly limits the in-depth processing of ingredients.

If you make heavy flavors like the current Sichuan cuisine, it will be difficult to taste the original taste of the ingredients.

so
My sister-in-law took out the rice pot and was about to start cooking. There was some rice left in the rice pot. It seemed that it was leftover from lunch.

Chu Yunfeng was inspired immediately, so let's use it to make a lobster fried rice.

And this fried rice is definitely a new kind of fried rice. Instead of simply taking out the lobster meat and frying the rice directly, the whole lobster is used in this fried rice.

Right, just do it.

The fried rice in Yipindian is a must, both locals and foreigners praise it very much.

One of the very important reasons is that Chu Yunfeng took into account both flavors and textures when processing the egg liquid.

That’s crispy and tender!

Crispy is the taste favored by locals, while soft and tender is the essence of fried rice from other places.

So this lobster fried rice can be improved like this.

"Sister-in-law, give me the remaining rice and I'll make lobster fried rice."

Chu Yunfeng saw that his sister-in-law had taken the pot to the sink, and hurriedly said, if the words were finished, it would be troublesome if water got in.

"Ah~? I was thinking about making something fresh for you, so I don't want the leftovers from lunch."

With so many people coming to the house as guests, it's not very good to entertain guests with the leftovers.

"Don't, don't, just want this leftover rice to make fried rice. Freshly baked rice is not good for fried rice."

Chu Yunfeng took the pot from his sister-in-law, filled it with rice, and nodded in satisfaction.

The texture of the rice is good, and the water has fully evaporated. It seems that the lid was not closed at noon. It was probably made by a child, and it is just suitable for making fried rice.

In fact, fried rice does not need to be cooked overnight. The reason why fried rice tastes delicious is mainly because the water on the rice has evaporated, so the rice is not so sticky.

The most important thing is cold rice!
Only in this way will the fried rice have distinct grains, be wrapped in the egg liquid, and have such a good texture and taste.

The sister-in-law was still a little embarrassed, but Mu Qing told her that it was okay. Chu Yunfeng was right. The rice from the last meal should be used to make fried rice. If you don't believe it, you will know after you try it.

Chu Yunfeng learned a lot from Master Chen. The first step in handling lobster is to urinate. If this step is missing, the lobster will have a peculiar smell.

Chu Yunfeng grabbed the joint between the head and body of a lobster, and then inserted a chopstick into it from the tail.

Soon, some white water stains flowed out from the chopsticks. These are the urine of the lobster. If it gets on the meat, it will smell like urine.

Just like gall, if it is broken, the meat will taste strange.

Soon, after he finished urinating, Chu Yunfeng held the lobster's head steady with one hand and held the tail of the lobster with the other. With just a gentle twist, the lobster was separated.

At this moment, the quality of the lobster can be seen. Chu Yunfeng saw that the meat on the tail of the lobster was very firm and sticky.

If it is farmed lobster, the meat will be looser and smooth to the touch, without feeling sticky.

Seeing that Chu Yunfeng's technique of handling lobster was quite good, Lao Ba couldn't help but praise it: "Not bad, your technique really feels like a hotel chef."

"so far so good."

Although it was Chu Yunfeng's first time to deal with it, he felt pretty good. These were the experiences he had accumulated over time.

Use scissors to cut the hard shell on both sides of the lobster tail, and then use a long pointed knife to remove the shrimp meat from the lobster tail.

At that time, when Master Chen was handling it, Chu Yunfeng observed carefully. He needed to penetrate the sharp knife into the bottom of the shrimp shell, so as to remove the lobster meat.

After the shrimp meat was removed, you could see the long shrimp thread of the lobster. There was a lot of sediment in it, which was inedible. Chu Yunfeng removed it directly.

The lobster tail shell and head will be useful for a while.

Lobster meat has its own fibers, so Chu Yunfeng cut the shrimp meat into small pieces along these fibers at the beginning, and then put it into clean water for cleaning.

Mu Qing stood aside and watched Chu Yunfeng's production with great interest, with an expression on her face that sounded like a supervisor.

"What, are you afraid that I can't handle it well?" Chu Yunfeng turned his head and asked helplessly.

"A little bit, because I haven't seen you cook lobster before. Can it work? Do I need to mention you?"

Mu Qing pursed her lips and smiled secretly. Chu Yunfeng had nothing to say about cooking, but when it came to handling lobsters, she was not necessarily clear about it.

When Kexin didn't like to eat, there was a time when the only thing she could eat was the lobster meat.

So Mu Qing has sufficient experience in dealing with it, all of which she learned under Wu Ma's teaching.

"If I can handle it well on my own, is there any reward?"

Chu Yunfeng said quietly, with Gao Tianliang's camera on his back, and winked at Mu Qing.

"You're going to die, go get it yourself, I'm too lazy to watch."

Unexpectedly, Chu Yunfeng was getting thicker and thicker now. Mu Qing herself blushed and ran away.
Chu Yunfeng smiled, cut the cleaned shrimp into small dices, and then washed the lobster shell and shrimp head carefully.

Master Chen taught himself valuable experience. If the head and tail of the lobster are not cleaned, the blood on them will turn black during the making process.

Greatly affects the taste and appearance.

After washing the tail and head, Chu Yunfeng steamed them in a steamer, and then started making fried rice.

Different from usual fried rice, the shrimp meat is added with a little salt, sugar, cooking wine and a little starch. After it is fully stir-fried, a little peanut oil is added to lock in the moisture.

Then add oil and start frying. After frying, put it aside for later use.

The fried rice is the same as the one made in the store. The fried shrimp is added halfway through the frying, and then some soy sauce and Huadiao wine are added to enhance the flavor.

Stir-fry over high heat for a few times, add the chopped green onions, and then take out the pan after tossing with a spoon a few times.

Arrange the steamed lobster heads and tails on a plate, then set the rice aside and garnish with a few slices of lemon.

This lobster fried rice is ready with full color, flavor and novel presentation.

Not only the fragrance attracted everyone's attention, but even the shape made everyone exclaim.
(End of this chapter)