Because today is Jiang Hua's return to Shuangqing, Jiang Aijun personally took charge of cooking a few dishes that Jiang Hua particularly likes to eat.

Jiang Hua loves spicy crayfish. However, the Spring Festival is not the season for crayfish to be marketed.

But in order to let his daughter eat the dishes she wanted, Jiang Aijun went directly to the seafood market and bought several big lobsters very generously.

So can Australian lobster be made into the taste of spicy crayfish? The answer is yes, and it will be a little better than spicy crayfish.

Although there are some food video up masters who try to make spicy crayfish taste with large lobster, and they often end up failing. Most people can't say that it tastes good after making it, and it is not as delicious as spicy crayfish.

The most critical point of this is that those who bought the lobster and came back to make spicy crayfish flavored gourmet grandma owners were reluctant to destroy the appearance of the lobster.

After all, an Australian lobster is not cheap. The price of a pound of Australian lobster ranges from 280 yuan to 400 yuan. Prices are determined according to the supply channels of the local seafood market.

If the lobster is large, with 700 to 800 grams each, it may cost five or six hundred yuan.

Such a large lobster, if you destroy its shape, people can't tell that he is such an expensive lobster. So what's the point of the grandma owners who shoot food videos?

If you think about it, you will know that a lobster of this size goes into the pot to make spicy lobster. Then the meat inside is definitely not flavorful.

But Jiang Aijun didn't care about that. He doesn't need to shoot food videos to please anyone. As long as Jiang Hua likes to eat, as for whether or not to cut the lobster that looks very expensive, it doesn't really matter to the family's meal.

So Jiang Aijun quickly took out the Australian lobsters he bought from the seafood market from the aquarium. Skillful chopping and belly shaving. Separate the shrimp head and shell from the shrimp meat.

Shrimp heads and shells are also good things that cannot be wasted, so throw them in the pot first and boil a pot of soup. This pot of rich shrimp soup is the base of the spicy lobster later.

A large piece of crystal clear lobster meat was changed into small pieces by Jiang Aijun. The size and volume are twice as large as ordinary crayfish meat, and such a large snack just has a feeling of filling and easier to taste.

The crystal clear lobster meat is coated in egg whites and dipped in dry starch. The commercial gas stove spewed out a fiery flame, boiling a black iron cauldron.

Put in enough wide oil to dissuade ordinary housewives from cooking. Heat the oil at 5 or 6 temperatures, and stir-fry the lobster meat in a pan. Only by using this method can the surface of the lobster meat quickly coagulate and mature, and the shrimp meat will not age, and when the spicy lobster is made later, the internal moisture of the lobster meat will not be lost, resulting in the taste of the shrimp meat.

This is also one of the reasons why most people who don't know how to make lobster meat fail to make spicy lobster with lobster.

Because even they cut the lobster meat into small pieces and then follow the steps to make spicy crayfish to make spicy lobster. But because they are missing this step, the taste of the lobster meat loses that springy feeling.

And with such a step, the rest of the operation process is not much different from making spicy crayfish.

Heat a pan with heavy oil and stir-fry all kinds of spices. Then go down to the prepared lobster meat. Because the surface of the lobster meat is coated with dry lakes and fried smoothly, this method makes the egg white starch on the surface of the shrimp meat slightly porosity, as if it has been fried. Therefore, the surface of such lobster meat is very able to hang the soup.

At this time, pour the boiled shrimp soup into the wok and reduce the juice over high heat. In this way, a plate of spicy lobster with beautiful color and fragrance has been finished out of the pot.

It's just that if no one says it, I'm afraid no one can see that there are 4 big lobsters and shrimp meat in this large plate of spicy lobster.

This plate of spicy lobster, the cost of lobster meat alone is more than 2,000 yuan.

"It's really a luxury. Although Jiang Hua said this, he still drooled uncontrollably.

After that, Jiang Aijun fried several dishes together with several chefs. For example, golden sand asparagus, pine nut corn. Dry-fried small crispy meat. Dry-fried small yellow croaker. Pickled pepper goose intestines. Pickled pepper in the palm of your hand. Brown sugar glutinous rice cake.

These are all dishes that Jiang Hua loves to eat. Of course, this is still a hot pot restaurant after all. This kind of thing is because today is a gathering of Jiang Aijun, the boss, so the kitchen has moved so many woks.

Under normal circumstances, there is not much stir-fry in the back kitchen of a hot pot restaurant. At most, make some dishes such as marinated water, dry-fried crispy pork, brown sugar glutinous rice cakes, etc.

"Come on, I'll serve this plate of spicy lobster myself. Jiang Hua took over the heavy responsibility of serving spicy lobster.

Jiang Aijun and Wang Qian walked behind with a few waiters carrying other dishes and a large nine-square grid hot pot soup base.

"Uncles, and Zhang Tong are ready to come over for dinner!" Jiang Hua pushed open the door of the box and loudly beckoned everyone to have a seat.

Although everyone heard Jiang Hua's greeting, no one moved.

Originally, there were two tables of mahjong in the private room. But now there is a table of people who have stopped playing, and they are all around Zhang Tong's table of mahjong and pointing.

And the three uncles who played mahjong with Zhang Tong were all a little pale.

I only heard Zhang Tong say softly: "It's a place again, I'm really sorry, these three are a little too smooth for me." The uncles broke the bank. ”

Zhang Tong was a little embarrassed to clench his fists at the three middle-aged men.

"This ...... This, mahjong is meant to be. When the luck comes, you can't stop it. "It was the man who spoke like Maitreya Buddha.

Although he said it nicely, he took out his handkerchief and kept wiping the sweat from his forehead, which was enough to see how nervous he was.

"Zhang Tong, stop fighting. Hurry up and eat. Jiang Hua can't control her father, and she can't control these uncles, but she thinks that she can still manage Zhang Tong.

So at Jiang Hua's request, Zhang Tong hugged his fists and said to everyone: "Uncles, let's almost forget it, how about eating first." ”

"Good, good, eat, eat, eat. Everyone nodded in agreement.

Over there, Jiang Aijun walked up to these old comrades-in-arms and asked them in a low voice, "How is it?"

The big gold chain uncle who had been spewing trash talk just now touched the sweat on his head: "It's too exciting." I've never played such exciting mahjong in my life. ”

Jiang Aijun was curious: "What's wrong?"

"You don't know. At first, the three of us played one of his cards, and if we win, he almost lost all your chips. ”

"Then is this Tong turned his face? Is he angry? Or does it really matter?"

"He didn't have what you said, and I could see that he was a little impatient, but his self-cultivation was not bad, and he didn't make any bad moves. Originally, we wanted to try again, and if we were about to give up, but who knows the next guy he will turn around. ”

"I have two big cards in a row, and they are all hands-on Tianhu. Spit out all the previous wins we had won. ”

Jiang Aijun was a little incredulous: "Is his luck so good?"

"yes, it's evil. The man, like Maitreya Buddha, couldn't help but whisper: "Then this kid's cards are very smooth, and the three of us are about to win all the chips." ”

But then the kid seemed to run out of luck, and he lost several big handfuls in a row, and almost lost his chips. ”

"But before you came, he had a few more handfuls of good luck. Won back what I had lost before. ”

Jiang Aijun was almost confused by these old comrades-in-arms, and he asked very simply: "Then who loses and who wins?"

Several old comrades-in-arms counted the chips and looked at each other at the end.

"It's been a long time, and it's been a draw, and I haven't lost or won. The fat man like Maitreya Buddha smiled bitterly.

And the middle-aged man who looked fierce, wore a big gold chain, looked like the underworld and was more than a veteran, gave a thumbs up and said to Jiang Aijun: "This boyfriend your daughter wants, has a good character, knows how to advance and retreat, Hua Hua didn't look away." ”

On the other side of the dinner table, Jiang Hua asked Zhang Hong in a low voice: "How much did you lose this time?" If you don't lose much, forget it, if you lose a lot, I'll give you some money later, and you can buy some extra gifts for my dad after you finish eating." If you win too much, buy some gifts for those uncles and take a trip during the Chinese New Year. It doesn't hurt your face. ”

"It's still Comrade Xiaojiang who loves me. ”

"Oh, don't make a fuss, I'm down to business. ”

"Don't worry, this one didn't lose or win, it was a draw. Although it is said to be the New Year, it is always bad to play cards and make money. It's great to play healthy mahjong like this. It can not only exercise the reaction of the brain, but also exercise the ability of the heart to endure. ”

Jiang Hua didn't understand what Zhang Tong meant. She only heard that Zhang Tong didn't lose or win this time. This is very good, otherwise it is not suitable for Zhang Tong to win these uncles' money or lose his father's money.

If Jiang Hua didn't know, the three uncles who played cards with Zhang Tong were about to have a heart attack just now, and the playing of this card was also exciting. Life has ups and downs.

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