Food customizer.

Chapter 237: Australian Dragon Sweet and Sour Pork with Spicy Sauce, don’t be too excited! (page 14)

For people who have never seen the sea, in their opinion, what is the most enjoyable and delicious seafood?

It’s definitely a super big king crab, and it’s definitely a super big Australian dragon!

Although the mandarin duck crab just now is not a huge crab, it is still very enjoyable to eat.

So when the diners saw Su Chen bringing out new ingredients from the water tank in the corner, the regret of not being able to take more than one bite of the crab was instantly wiped away.

There is no other reason. Su Chen is holding a huge Australian dragon in his hands at this moment!

At a rough glance, at least one pound and three ounces has gone up!

"Good guy, good guy! Just selling this Australian dragon costs more than 500, right?"

"You're talking about the seaside, right? We can't buy such a big Australian dragon at all. If it were shipped over by air, it would cost at least a thousand!"

"Damn it, you still have this good luck today? This is outrageous, you want such a big lobster?"

"It's worth it. I enjoyed the meal today so much. Although I felt like every dish was not satisfying enough, every dish made me feel good!"

Some people simply don’t feel that their statements are inconsistent.

In fact, it is precisely because the dishes are so delicious that when everyone tastes each dish, they are eager to eat it all at once!

It's a bit regretful that I couldn't finish it all, but every time I start to regret it, new and shocking dishes appear immediately, so I feel even better.

It is said that when every Cantonese person sees this dish, he will involuntarily swallow his saliva when he smells the taste, hence the name.

As dense bubbles emerge, the lobster begins to turn red at a speed visible to the naked eye!

"I feel like I can eat it now!" The uncle clenched his fists, feeling very excited. "I have to ask the boss where he got the ingredients later. I will also bring some Australian dragons home to cook and eat."

Su Chen quickly put the meat pieces covered with dry starch one by one into the oil pan that was heated to 50% heat. After frying for about three minutes, he took the pan away from the fire without removing the meat, but continued to fry it in the hot oil. soak.

After frying, the meat quickly turns golden brown.

But the upper limit is also very high!

If it is made by a master who knows how to control the heat, the finished dish will be enough to make people devour their tongues.

Su Chen skillfully and quickly poured egg liquid and wet starch into the basin, stirred evenly, and then patted the dry starch on top.

"Uncle, uncle!" the nephew grabbed his arm, "remember to call me when you're cooking lobster!"

Baking puts more emphasis on the integration of seasonings and ingredients. It is not just fusion through stewing, but also the integration of steam.

Although both baking and steaming use steam to prepare dishes, in comparison, steaming puts more emphasis on ensuring the original flavor of the raw materials and ensuring the original form of the raw materials.

Immediately, pour the prepared milk soup, the god of Shandong cuisine, into it, and then add ajinomoto and refined salt, as well as a little sugar and pepper, stir-fry for two or three times, then turn to high heat and cover the pot.

Pour out the oil from the iron pot, leaving only the oil bottom.

People who often cook will find that the food tastes better when the pot is covered with a lid when it is ripe. In fact, this is an unintentional use of the baking technique.

When the lobster meat is fried until it is eight times cooked, remove it and drain the oil.

This dish is called Baked Lobster with Spicy Sauce. It is also called Baked Lobster with Soup.

Burn the large iron pot over a strong fire until it smokes, then pour cold oil into it. When the oil is 80% hot, Su Chen puts the sliced ​​lobster into the pot with a fishnet and soaks it.

Not to mention rich people, many ordinary people think the same way.

That's how it is these days.

The minimum limit for the finished product of this dish is very high. Even people who don't know much about cooking will not taste any worse as long as they follow the steps.

The four of them took out the lobsters, washed them with cold water, and cut off the lobsters.

But for Su Chen, this is just the first step in cooking lobster.

Because the movements of Su Chen's hands were so fast and without any hesitation or entanglement, the guests not only did not feel bored in the past ten minutes.

Of course, he couldn't be idle while waiting. Su Chen continued to bring a pot of marinating ingredients. At a glance, he saw that they were pork pieces cut into diamond shapes. From the outside, he could only tell that they were being cooked with some kind of transparent liquid. pickled.

Nowadays, people are afraid of one thing when going out to eat. Spending money will not get decent food!

So when they saw Su Chen making fresh live lobsters on the spot, the guests did not feel that the wait would be long at all, but they all started watching with interest.

Now it's just a matter of waiting until the time comes.

Then add a word based on its flavor, which is the dish Su Chen is making at the moment: Sweet and Sour Sweet and Sour Pork.

The lobster was cut in half, and each half was cut into five pieces. Looking at it this way, it is still the same. Each person only has one bite of this dish.

After cutting, the other three people retreated, leaving only Su Chen standing in front of the stove.

Su Chen prepared another bowl of wet water chestnut powder for later use.

The essence of the whole dish lies in the word "baked". According to the understanding of modern cooking techniques, the method of baking is to use steam to cook the food in a sealed container.

In fact, this dish is very simple. Put the onion and garlic into the iron pot and stir-fry two or three times. Then put all the mature lobster meat into the iron pot and stir-fry two or three times.

"Fuck off!"

Remove all ingredients and pour into the pan to drain.

Seeing that the Australian dragon in Su Chen's hand was still struggling, the guests had no idea of ​​"what time can they eat it now".

Since everyone has gone out to eat out, they must be ready to spend money.

The huge lobster is placed on the cutting board, and it is a knife directly from the head to the tail!

Don't be afraid that the food will be served slowly, or that the price will be a little expensive.

Because of this, this dish has a very interesting name: Sweet and Sour Pork.

Instead, a common thought appeared in everyone's mind.

Many people even have a strange thought: Such a big lobster will enter my stomach soon, hehe!

In addition to Su Chen, Awu is also helping with the production, and the Jiang brothers are also not idle.

'The dishes in this restaurant are almost all freshly prepared, and the ingredients are all live and fresh. It doesn't matter if the quality is a bit more expensive! '

After soaking for two minutes, take the meat out and continue to heat the oil in the pot until it is 50% hot. Then add the fried meat pieces to the pot together with the bamboo shoots that have been processed in advance.

For uncles, maybe the lobster meat can be eaten when fried until it is medium cooked.

Some people even secretly sweated for Su Chen!

"It turns out that a top chef can be so busy when he is working in the kitchen?"

"Although he looks very busy, haven't you noticed that he is very organized and unhurried?"

"Hey, the meat hasn't been fried yet, and the Au dragon is about to come out of the pan? No one of you can grab it later!"

"That's it, don't grab it, everyone. The boss has already divided it up for us. Each person's piece is exactly ten yuan!"

The uncle smiled confidently.

I thought to myself, there are nine people sitting at my table, who is one for each of you?