The lobster has long been washed. She asked her servants to fetch water from the ancient well. It's hot, but the water at the bottom of the well is still bone-chilling, making it a perfect dish for this dish. She sprays the well water she has just drawn on the tail of the lobster. When the shrimp meat is cold, it slowly shrinks.

She first sprayed a thin layer of oil on the iron plate, took out the finely chopped garlic, and fried it repeatedly until the water vapor in the minced garlic was forced out, and the unique aroma of the oily garlic slowly came out, and the color also turned golden.

Next up is the main dish. When the oil temperature rose, she took the lobster, sprinkled pepper and salt on the richest part of the shrimp, and then buckled it to the iron plate, sprinkled a little water, took out the lid and covered it. Everyone was seeing something interesting, and suddenly saw her holding the lid of the pot to block the lobster.

Ning Xiaoxian didn't speak, just looked at the lid of the pot intently, and the two cooks knew that she was silently counting the time in her heart. The banquet room was quiet for a while, and only the sound of "beep and beep peel" oil and water frying came from inside the lid, which made everyone couldn't help but feel itchy.

This lid was covered for a while. After removing the lid, she flipped the lobster over, and the shrimp flesh was washed up, the shell was facing down, and she sprayed some oil and water on the board to re-cover the lid. Her technique was extremely fast, and with everyone's eyesight, she could only see that the meat in the shrimp shell had shrunk inward, forming a beautiful pattern, and the surface was also fried to a pale yellow, and a burst of fresh fragrance came out.

The audience pouted in frustration, but fortunately, this time it was over after only a dozen breaths. Then she turned the shrimp meat over and fried it down for about fifteen breaths, took out the knife, and gently pried it in the shell of the shrimp's tail, and the snow-white lobster meat was completely picked out and landed on the iron plate. This shows the importance of sprinkling well water in the first step. If there is no stimulation of the cold well water, the shrimp meat will not shrink, and it will not be so easy to take the meat at this time.

Without hesitation, she swung her knife and cut the lobster into pieces, still sprinkled with salt and pepper, turning it every few breaths until all the lobster flesh was condensed and turned into balls.

At this time, it was the most critical time, she had already asked the cook to prepare good wine, and at this moment she took it out and gently sprinkled it on the shrimp meat, and the room was full of fragrance, only Old Man Huang smiled bitterly. Just smelling this smell, she knew that she used her own treasured bamboo leaf green, which has been forty years, and it seems that the right boy is really different from her, and even steals her own treasure for her to use.

She squeezed the lemon juice beforehand, mixed it with soy sauce to make a sauce, gently poured it over the lobster meat, and then stirred the garlic crisp on the side, mixed it with the shrimp, and fried it again and again until the meat turned golden brown.

In the process of frying the shrimp, she also took out a handful of asparagus and put it on the iron plate, which was naturally washed and peeled, leaving only the tender rod in the center, which was still fried with oil and water. After the lobster meat is fried, the asparagus will also become bright under the frying of sesame oil.

It's done!

She instructed her servants to bring a plate, stack it with lobster meat, and prepare asparagus, one plate for each person, and bring it to the table.

Huang Laocai waited for so long, naturally the first to raise the chopstick, regardless of the steaming on the plate, quickly sent a piece of lobster meat into his mouth, suddenly felt full of freshness, the juice of the seafood was set off by the boiling heat and slight citric acid, with the garlic crisp taste, only fresh but not fishy. After chewing lightly twice, there was a faint cracking sensation when the teeth cut into the meat, followed by the surprise of Q's smooth and tender springy teeth.

He is old, and he always feels that the roots of his teeth are sore and soft when eating meat, and he is not suitable for vegetarianism, and he always feels entangled, but the tenderness, crispiness, and fragrance of this lobster meat are just right, which makes him want to stop. Taste the asparagus again, it is also fragrant and tender, although he doesn't like vegetarian, but he also feels very refreshing to eat. He was busy in his mouth, and he was already determined to grind Ning Xiaoxian to keep this kung fu.

Looking up at the others, they were only busy eating with their heads down, and there was an eerie silence at the dinner table for a while. Ning Xiaoxian watched their reactions and knew that his dish was a great success.

She knew in her heart that she was actually clever. Huang Laocai's two chefs are high-end, and they are about to reach their peak in terms of heat, seasoning and shape, but Ning Xiaoxian has tasted the dishes they make, and only feels that they have put most of their energy on seasoning, thick and light materials, although the taste of the dishes is good, but they basically rely on the sauce to make efforts, and do not pay much attention to the taste of the ingredients themselves. However, there are many Chinese cuisines, many of which mention the importance of materials.

When Ning Xiaoxian entered the garden, he could see clearly that the lobsters in the pond were pure and natural, not to mention, a few of them had broken the ao, which showed that the battle was fierce, and its meat must be extremely tight and elastic. The umami of the lobster itself is rare in the world, and with such a fresh river in the dish, it should highlight its original taste, so she used the iron plate cooking method that became popular in China before crossing over.

It is said that teppanyaki was invented by the Spaniards, who were very seafaring in the 15th and 6th centuries, and the sailors were bored with sailing at sea for months, so they took pleasure in fishing, and developed the genius cooking method of throwing fish on a hot iron plate and grilling it. The teppanyaki technique, which has been passed down from generation to generation, has evolved into a talent show on site, and diners will only feel the sweetness of the food in their mouths after waiting for a long time.

When Ning Xiaoxian went to school, a classmate invited her to taste this delicacy in a French teppanyaki restaurant, she was extremely talented, and she firmly remembered the key steps. In fact, Ning Xiaoxian is limited by the lack of materials in his hands, if there are yellow mustard and French incense here, the taste of lobster will be on a higher level. But even so, just looking at Huang Laocai's satisfied look, she knew that she still won this bet.

The old man slowly put down the double chopsticks, and reluctantly tasted the deliciousness of the lobster, and then coughed lightly and said, "Ning Yatou won, I don't think you will have any objections, right?" Everyone present shook their heads.

Shi Jishan's face gradually turned pale as early as when Ning Xiaoxian took out the iron plate and began to fry it, looking at the flowing movements, how could she not know that Ning Xiaoxian was doing a good job? She also knew that she was afraid that she would fall into the big pit arranged by this mortal woman. Huang Laocai judged like this, her face was as pale as dirt, she tried to maintain an indifferent expression on her face, and turned around to go back to the room.

She had only taken two steps when a crisp shout came from behind her: "Senior Sister Shi, you are willing to lose the bet, please leave the gambling money!"

Her face was blue and white, she turned around and threw the jade piece towards Ning Xiaoxian, and when she turned her head, she happened to see Senior Brother Quan beckoning, and the jade piece that was about to fall to the ground fell into Ning Xiaoxian's hand lightly and skillfully.

She was suddenly extremely disappointed in her heart, and left the banquet room quickly.