Wang Tianqing was thinking about the order of lobster cooking while walking, steamed lobster, fried lobster and fried lobster with green onion and ginger, there must be a sequence of the three.

"Aunt Peng, there will be three different cooking methods, do you think it is steamed first, or fried with green onions and ginger, or deep-fried. ”

The beautiful woman thought about it for a moment and made a judgment based on her own experience.

"Steaming, steaming is simple and effective. ”

"Okay. ”

Wang Tianqing took the soil steaming rack from the empty bone ring and put it in the wok for later use.

Boil water in three pots at the same time, and then process the lobster pieces.

"Steamed lobster needs to be flavored before cooking, and the fruit wine should be fishy and fragrant. ”

"Hailing salt is indispensable, and onions, ginger and garlic depend on personal preferences. ”

"Add a little fructose to enhance the flavor, stir well and marinate for a while. ”

"I'll put the plate on the pot and steam it, and it's done in about half an hour. ”

"While it takes time to marinate, we dispose of the rest of the lobster. ”

"This pile is going to be used to make fried lobster with green onion and ginger, so it's cut into pieces. ”

"I'm going to get some starch slurry, and I need to starch it before I can fry it. ”

Wang Tianqing picked up a new large iron basin, poured a large amount of sweet potato flour into it, and then mixed it with Zhenyuan condensate.

Go through the batter one by one to ensure that it is not left behind, so as not to wait for the bad taste of the fried paste.

"Finally, these are fried, and unlike stir-frying, they also need to be marinated in advance to ensure that they taste good. ”

"But it's much easier than steaming, just have sea spirit salt and fruit wine. ”

"The latter two have to go around in the batter, and the steaming is almost ready to go into the pot. ”

The beautiful woman nodded and waved her hand, and the lobster pieces in the basin rose into the air and landed on the plate in the wok.

Wang Tianqing was responsible for closing the lid and continued to share some tips for the beautiful woman.

"The ginger slices and green onions on the bottom are a good neutralization for the lobster, and the steamed food is its own original flavor to be more afraid of the fishy smell. ”

"We should also pay attention to the presentation of the product, and the color, flavor, and flavor are indispensable. ”

"Whether something is good or not is to start with the incense, smell the fragrance and be attracted to it, and you must look at the color. ”

"If you smell the fragrance and look ugly, you will eat it, probably or not. ”

"As a result, there may be a situation where no one cares about the delicious food. ”

"Taste is the most important thing, and it can only be ranked third, because you can't intuitively know where the taste comes from. ”

"Aunt Peng, you can get a few more stoves, it's a bit slow. ”

"Let's start work together and make the remaining two seeds. ”

The beautiful woman nodded and said that there was no problem, gathering soil for the stove, the charcoal pile was lit at the bottom, and the wok was in place waiting for the "destined person".

Wang Tianqing was also not polite, and ordered the two beautiful women to boil oil in the pot at the same time.

"There is less oil on the left, and there is more oil on the right, and the difference is one to three, and the right is almost eighty percent full. ”

He was busy while talking, and the lobster pieces were poured into the batter and stirred to make way for the lobsters in the back, and the two would face different "ways of dying".

"Azure is almost the oil temperature. ”

The beautiful woman's control of the oil temperature is very precise, which is related to her years of cooking.

Wang Tianqing took a large colander and scooped up a spoonful of lobster pieces and shook them into the oil pan on the left, and then began a serious operation.

Frying is not something that you don't have to worry about after it is in the pot, you must stir it from time to time to ensure that the temperature in the pot is the same.

Of course, he was not a trade helper, and the beautiful woman helped him cook another dish.

Stir-fried lobster with green onion and ginger only needs to be fried until the lobster shell turns red and the shrimp meat becomes cooked.

"Aunt Peng's fried lobster with green onion and ginger has a point, don't fry the lobster pieces for too long, and you will have to fry it later. ”

"Deep-fried lobster is different, it has to be fried in a pan until it is cooked through. ”

"Hmm. ”

The beautiful woman gently agreed, and the movements of her hands never stopped.

Frying is simple and simple, but how to fry it is crispy on the outside and tender on the inside requires skill.

Wang Tianqing looked at the other three pots of steamed lobster from time to time, so as not to overheat and taste poor.

The beautiful woman is also paying attention to the grilled lobster, which has been replaced by a new round.

The grilled lobster is full of color and flavor, but unfortunately no one has tasted it yet.

It turns out that the speed of frying is fast, and the beauty has completed the overtaking in a short time.

As for Wang Tianqing, he is still frying the third pot, and he hasn't even started the first pot of fried lobster with green onion and ginger.

Thanks to the help of a beautiful woman to maintain the temperature of the ingredients, otherwise it will go down at this rate, and after all the lobster pieces are fried, it is estimated that most of them will cool down.

So after the fried lobster was completed, he was able to complete the first step of stir-fried lobster with green onion and ginger.

Leave a small amount of base oil for the fried lobster in the pan and pour the rest into a large iron basin to preserve.

Several pots of lobster oil have occupied half of the big iron basin, and Wang Tianqing's cooking believes in the supremacy of health.

The oil that has been fried once is immediately stopped, and it is left for future stir-frying, and it is not necessary to use it a third time.

Add an appropriate amount of ginger slices and green onions and stir-fry until fragrant, then stir-fry the fried lobster pieces a few times.

Fruit wine, Hailing salt, fructose, add the three and turn to medium heat to reduce the juice.

The beautiful woman nodded silently, a little clear in her heart.

The effect of fruit wine to remove the smell and increase the flavor is very good, Hailing salt is basically a must for all dishes, fructose has the effect of increasing freshness, and there is no problem with the three together.

"Aunt Peng, you can help take care of it, it's okay to finish collecting the juice, and there are still a few pots that haven't been made. ”

Wang Tianqing used the pot that had just finished frying the lobster, and all the lobster oil in the pot was poured into the iron basin next to it.

Two different types of lobster oil should not be shared, at least not by himself.

Excellence is the mentality that needs to be maintained in the way of cooking, although there were still some differences between the different varieties of lobster oil and lobster at that time.

This will lead to a cross-fledged taste, which is absolutely "fatal" for a delicacy.

Heat the oil, stir-fry the green onion and ginger, put the lobster pieces into the pot, add the Hailing salt fruit candy wine and turn to medium heat to reduce the juice.

The more proficient operation saves a lot of time, and it just so happens that the steamed lobster is also completed to free up three pots.

However, Wang Tianqing did not cook the remaining lobster pieces as soon as possible, but prepared to finish the steamed lobster first.

In line with the theory of turning the original soup into the original food, he used lobster oil to stir-fry the oil and then add garlic chili sauce to stir-fry until fragrant.

More options, after all, he also likes to eat dipping sauce.

The beautiful woman couldn't help but prepare to try it, and her behavior was strongly affirmed by Wang Tianqing.

Wang Tianqing watched the beautiful woman be happy when she was doing her job, and secretly wondered why she didn't expect it.

"Yes, yes, Aunt Peng, you try, practice brings true knowledge. ”

Wang Tianqing paddled the water with peace of mind and secretly tasted the grilled lobster.

The huge lobster exudes an enticing aroma, and he himself can't help but swallow his saliva.

Looking around, he took a big bite with lightning speed, and directly brought out half of the lobster meat.

After pulling the other half back into the baking sheet, he squatted on the ground and grabbed the lobster and gnawed wildly, no way who told him to pick the biggest one.