Wang Tianqing suddenly realized a problem, his own practice needs to be improved, so Aunt Peng's past learning is not a broken version, and if it doesn't work, she has to point out the problem.

"Aunt Peng, this dish is called anchovy shrimp. ”

"The method of anchovy shrimp, the upper half of the shrimp is shelled, the lower half is still left, when fried, the top is white and the bottom is red, like the tail of the phoenix. ”

"What I did just now is basically correct, but the only thing I add is a bit of a problem with gua fat, and it stands to reason that duck fat is the most suitable for cooking anchovy shrimp, and Aunt Peng can try it in the future." ”

The beautiful woman nodded to indicate that she knew, and said that she would definitely try it if she had the opportunity in the future.

Wang Tianqing was suddenly overjoyed and hurriedly spoke.

"Then the remaining river shrimp will trouble Aunt Peng, and I will deal with the remaining shrimp. ”

"Okay, I'll try. ”

The beautiful woman is very confident to get started directly, and she is not worried about anything wrong with herself.

The magic of Gaishi is not only in "fighting", but also in every aspect of daily life.

Imitation is even more so as the instinct of the human race, and ten out of ten dare not say that eight or nine percent is absolutely fine.

Wang Tianqing returned to the ingredients area and made a rough classification of the remaining shrimp.

Shrimp are in the first category, and non-shrimp are in the same category.

There are not many prawns, but there are several large iron basins for other prawns.

Returning to the desk area with the prawns, this time he could only pick the shrimp line by himself.

The tool for picking the shrimp line is an iron skewer, which is used by Wang Tianqing superbly.

Although it was a bit of a hassle, he didn't rush around.

The picked shrimp are soaked in water, and then turn around to deal with other seasonings.

Slice the ginger, then chop some green onions for later use, mince a large handful of chili peppers, and chop the garlic cloves.

When everything is ready, go back to the stove area, turn on the second pot and boil the water while boiling the water.

Put ginger slices in a pot with more water and bring to a boil, and add an appropriate amount of Hailing salt to a pot with less water, then fruit wine, chopped green onions, minced chili peppers and chopped garlic.

After the water boils, no longer care about the pot with little water, pour the prawns into the pot with floating ginger slices and blanch.

Wang Tianqing took a big iron spoon to create a fair opportunity for the group of shrimp, ensuring that each shrimp could be blanched "green and red".

The boiling water churned for less than a hundred breaths, and was immediately fished into the iron plate.

This is followed by new prawns into the pan, and the cycle is repeated until the bright prawns are used.

The sauce in the other pot is made up, and it is definitely good to use it as a dip in the sauce.

Boiled prawns are certainly beneficial, but they still lack the sauce to match.

The beautiful woman is studying silently on the side, and it feels like there is no difficulty as long as you have hands. . .

Actually, actually, blanch the shrimp with water, it's over, it's a simple cooking technique.

Could it be that this is the real trick, just eat the original taste of the ingredients themselves?

She decided that she would take a good look at the boiled prawns later, and if she could, she would be able to study them in the future.

Maybe one day she will be able to research some new dishes, but she can't let Tianqing specialize in beauty alone, right?

Wang Tianqing stretched his muscles and bones slightly, and the continuous cooking was a bit hard.

A series of four dishes, the standard boutique in the memory of Blue Star.

The braised prawns belong to the Shandong cuisine, the color is ruddy and oily, the shrimp meat is fresh and tender, and the taste is delicious.

The difficulty lies in the fact that we must not only absorb the flavor, but also not rob the original umami of the seafood.

The second course of braised prawns in oil also belongs to Shandong cuisine, and the four flavors of fresh, fragrant, sweet and salty complement each other, and the aftertaste is endless.

The third course of anchovy shrimp is one of the representatives of Jinling cuisine, the shrimp meat is white, the tail shell is bright red, and the shape is like an anchovy, which is definitely a delicacy.

The origin of the fourth course of boiled prawns is more mysterious, and in Lanxing's memory, Cantonese people prefer to use the blanched method to cook food, which may be related to this.

The method of blazing seems simple, but it is actually quite difficult.

Boiling is the cooking of ingredients in boiling soup or boiling water.

There is no juice and no fluorescence, the main thing is to maintain the original flavor of the material.

The burning time must be short, the heat must be fierce, and the materials must be fresh, and the three points are indispensable.

As for the last dish called spicy shrimp, the selection of ingredients is not as exquisite as the previous ones.

Of course, since it is the Origin Continent, plus all the shrimp are very fresh, there is no problem of being unpalatable, not to mention that the spicy taste can cover everything.

"Aunt Peng is still short of the last dish, and the five kinds of shrimp have their own flavors. ”

Wang Tianqing could see the beauty woman's doubts, but he didn't continue to explain but thought about the side dish of spicy shrimp.

The beautiful woman used some tricks to lock the temperature of the four shrimps, so as not to affect the taste at that time.

To be honest, he wasn't interested in anything, and a few things that made him feel satiety were dispensable.

Sweet potatoes are much better, but they are still too small compared to shrimp.

After thinking about it for a while, he decided to have the simplest version of the spicy shrimp.

"Aunt Peng cut off the shrimp whiskers and shrimp feet, and picked out the shrimp line. ”

Wang Tianqing himself began to cut green onions, ginger, garlic, green peppers and chili peppers, and one after another was pushed into a large iron basin for later use.

Walk to the stove area with a large iron basin and heat the oil in two pots at the same time.

When the oil temperature is enough, add ginger slices and garlic cloves and fry until fragrant, and then let the beautiful woman put the processed shrimp into the pot and stir-fry.

"Now you can pour the shrimp in and stir-fry until it changes color, Aunt Peng, you will be in charge of the pot next to me. ”

The beautiful woman nodded and took a few steps forward, skillfully stir-frying the "prawn chowder" in the pot with an iron spoon.

From crayfish to river shrimp, grass shrimp, prawns and so on, it is strange and beautiful at the same time.

Push the shrimp aside and stir-fry with garlic chili sauce and dried chili peppers until fragrant.

Add the fruit wine and fructose, cover the pot and cook over high heat.

"Aunt Peng, it's almost enough to stir fry two more times, cover the lid and wait for a while, and you're done." ”

Wang Tianqing ran to the opposite side to boil oil, and the same as the barbecue area, the stove area also has four positions.

The beautiful woman did not fall behind, and also continued to cook the next pot.

It took seven pots to finish all the shrimp, and the lobster and oyster scallops were far away.

The beautiful woman was responsible for holding several large iron basins with Zhenyuan, and Wang Tianqing, who was walking in front, was holding a large pot with a small pot of sauce.

The seven people sitting at the table were all shocked, straightened their waists and prepared to start grabbing food.

Wang Tianqing didn't talk nonsense when he saw that they were anxious, and directly introduced the characteristics of the five dishes.

The first to be served is the spicy shrimp, there is no way to let it have the most quantity, and it occupies "half of the country" by itself, which looks very tempting.

"The juice is thick, the spicy flavor is strong, the meat is firm and crispy, and it is a spicy shrimp. ”

"Braised prawns, fresh, fragrant, sweet and salty complement each other. ”

"Braised prawns, the color is ruddy and oily, the shrimp meat is fresh and tender, and the taste is delicious. ”

"Anchovy shrimp are white on the top and red on the bottom, like phoenix tails. ”

"Boiled prawns, you have to dip them in this sauce to eat. ”

After the concise introduction, Wang Tianqing took a seat and motioned for everyone to start enjoying.

Eat early and prepare the next wave of dishes, and it's a pity that the grilled lobster hasn't appeared yet.

Although the five kinds of prawns in front of him are delicious, they still can't stop Wang Tianqing's obsession with lobsters.