Pearl River Road in Little Haiti, shrimp eat shrimp shabu. Pen? Interesting? Pavilion wWw. ｂiquge。 ｉｎfo

There are a lot of flower baskets on both sides of the gate, the huge parking space in front of the door is also partially occupied, the front of the gate is close to the direction of the roadside, the red opening red red is full of words, some familiar faces are also coming, Wang Ming is wearing a new casual clothes, greeting the guests who come to cheer outside, the whole shrimp eats shrimp shabu, filled with a festive atmosphere, and also attracted a lot of passers-by to watch.

Due to the explosion of the crab business, Wang Ming's confidence is also very sufficient, coupled with the grasp of the direction of catering, Wang Ming does not have much worry about the prospect of shrimp eating shrimp shabu, the so-called wine aroma is not afraid of deep alleys, and the strict control of the quality of dishes is also part of the source of Wang Ming's confidence.

"Crackling..."

The sound of firecrackers continued to resound, so that there were people in the community who came out of the onlookers, and the crisp sound of firecrackers lasted for a long time, and it sounded for nearly five minutes, before it dissipated in a burst of thick gunsmoke, and at this time, under the hospitality of Wang Ming and Yu Hai, the guests inside and outside also sat down on the table.

The 500 square meters of shrimp and shrimp shabu are divided into two sides, the places on the left and right sides of the entrance are called the lobby, and the end of the left side is the location of the kitchen, and as for the side of the bar, there is a passage with nine private rooms distributed in it.

There were not many people who came to congratulate, the round table in the lobby was full of five tables, and after leaving Yu Hai to greet the guests, Wang Ming entered the kitchen and put the snow-white overalls on his body.

In addition to the main ingredient of South American shrimp, the ingredients are mostly green bamboo shoots, potato strips, corn segments, and shiitake mushrooms, etc., which are cooked with the special beef spicy sauce refined by Wang Ming before.

And this, this is only the first step of the spicy shrimp pot, as for the follow-up shabu-shabu, it is necessary to have the guests to match themselves, the proportion of meat and vegetables, because of the geographical location and per capita consumption level, most of the vegetarian dishes eaten in shabu, the price is from eight yuan to ten yuan.

The stove in the kitchen was rising, Wang Ming's wok was on fire, and on both sides of him, the other two wok masters stood silently aside, both of them were recruited from this ring competition, aged twenty-three or four, the national second-level chef, who had no room for improvement in the catering portal before, was pulled over by Wang Ming, and after two days of training, became the two wok masters of shrimp and shrimp shabu.

"The process of spicy shrimp is not complicated, mainly in the use of hot sauce, the cooking of the food is mysterious and mysterious, according to the different texture of the raw materials, the order of adding will be different, which may lead to the taste of the whole dish to deviate, this, I hope you can use dim sum to study."

The flames rose above the wok, Wang Ming quickly cleaned up the wok, and said without looking back, while the two people on the side nodded with deep sympathy.

Put water in the wok, the flames are roaring, and they are quickly heated, Wang Ming turned sideways, put the corn segments and green bamboo shoots into the water, after a little scalding, pour them into the colander, clean the wok again, inject one-third of the cooking oil, and put the South American shrimp after the back in the colander.

The oil temperature on the wok gradually increased, Wang Ming gently slipped the cleaned South American shrimp into the pot by the edge of the pot, the oil temperature rose, the sound of snorting continued to come out, the South American shrimp quickly curled up after being heated, the whole body was glowing with red butter, and after floating on the oil surface, it was fished out by Wang Ming and put aside to control the oil.

Then, Wang Ming put the potato strips into the pot, and when the oil was splashing, the flame was reduced a little, and after a while, the potatoes gradually floated up, and when they were golden brown, they were also salvaged by Wang Ming.

Pour all the hot oil in the pot into the oil guzi, after a quick cleaning, inject a little base oil, and then, put in a small amount of fresh pepper and dried chili pepper for stir-frying, with the fragrance of pepper and the spicy taste of chili pepper is stir-fried, green onions, ginger, garlic and shiitake mushrooms are also put into the pot, after stir-frying over low heat, add the bright spicy sauce of red oil and stir-fry again, suddenly, a strong fragrant and spicy taste, suddenly spread out.

"Although the spicy sauce has been boiled, it still needs to be heated and stir-fried before its flavor can be fully revealed." Wang Ming opened his mouth and said, put the shiny South American shrimp and other accessories into the pot, add a little edible salt and sugar, drip in the red oil, stir-fry, and pour it into the iron pot of the rear conditioning table.

"The rest of you two come, remember, to ensure the quality of the dish, the spicy pot as the main dish, will be the first to eat, so whether it is the texture or taste, you have to make it finer, only the spicy pot is comfortable to eat, you will have expectations for the later shabu-shabu."

Wang Ming spoke again, and as his voice fell, both of them nodded seriously, and the rest of the employees in the kitchen also looked at it, focusing on the spicy shrimp in the black iron pot.

Inside the iron pot, the red and shiny South American shrimp, the crispy potato strips with a little red oil hanging in the golden yellow, the glutinous corn segments, the crisp green bamboo shoot strips, and the mellow taste of the mushrooms are blended together, diffusing bursts of fragrance that make people's appetite fingers move, Wang Ming reached out and picked up the iron pot and walked out of the kitchen.

At this time, it was just about nine o'clock in the afternoon, and most of the five tables of guests in the lobby who came to congratulate were familiar faces, Wang Ming walked forward with a smile and said hello, while Yu Hai took the spicy pot in his hand.

"Sister Mei, you go and arrange a few other tables, serve some appetizing cold dishes first, as for the spicy shrimp pot, the kitchen is already getting it."

After arranging the rest of the matters, Wang Ming's gaze swept over this single table, Yu Hai, Lu Tianfeng, Lin Lao, Li Long, and Gao Yuan and others sat around the round table, and the electric pot in the center of the round table had been placed with fragrant spicy shrimp pots at this moment, followed by the waiter bringing up plates of side dishes.

"Come on, there are no outsiders here, everyone is welcome, you can come, I am glad to come."

Wang Ming said with a smile, and sat down on the seat on the side, among these people, except for Gao Yuan, the rest of the people have more or less helped him, as for Gao Yuan, now for Wang Ming, there is no longer the mustard he once had, plus he is the person in charge of Lao Chuanlu in the food street, Wang Ming also slowly began to accept it.

"Come, first congratulate the opening of shrimp and shrimp shabu, do one." Gao Yuan was the first to stand up, and after raising the wine glass in his hand, he spoke to a few people, and as his voice fell, the rest of the people also raised their glasses.

"I hope that the shrimp will eat the shrimp shabu, and it can also bring out the glory of the crab sky and the crab land." Yu Hai also opened his mouth to add, and the cups in the hands of several people touched lightly, and then drank the beer inside.

"Come on... How about tasting my shrimp pot? ”

Seeing that several people sat down, Wang Ming opened his mouth and said, the fragrant and rich spicy shrimp pot overflowed with bursts of fragrance, and the few people who had prepared for the opening of the morning were now a little hungry, looking at the fragrant shrimp pot in the pot, they nodded one after another, and began to move their chopsticks.

Lin Lao rinsed his mouth with the water in the cup, feeling the light taste in his mouth, then stretched out his chopsticks, took out a brightly colored South American shrimp in the pot, and put it in the butterfly in front of him.

The shrimp shell is still crispy but not stiff, the shrimp meat in it is tender and fragrant, and when you bite into it, you can feel the fresh and sweet shrimp juice, the unique seafood fragrance of shrimp and seafood, and the rich spicy taste, which suddenly makes Lin Lao nod frequently.

"Okay, what a spicy shrimp pot, the shrimp shell is crispy and can be eaten directly, but the internal shrimp meat part is still watery, and the fat of the shrimp head part is also fully squeezed out, it seems that your little guy's control of the heat has also reached an extremely professional point."

Lin Lao smiled and said, most of the general South American shrimp shells can be eaten directly, but they are relatively stiff, but after Wang Ming's cooking, the original stiff shrimp shells have instantly turned into crispy deliciousness, which is almost the same as the spicy twist South American shrimp last time, but in essence, there are some differences, but the same thing is that the control of the heat of the shrimp meat itself is very close to a perfect state.

"Well, that's right, the processing of this South American shrimp is very good, each shrimp has excellent points in cleaning and crisping, and there is no reason for such a precise control that the original crab is not hot." Gao Yuan also commented, and his admiration for Wang Ming became stronger and stronger.

"Spicy shrimp pot, shrimp eat shrimp shabu, a little interesting, green bamboo shoots are fragrant and spicy, mushrooms have a mellow taste, corn segments are glutinous, with fried potato strips, a pot of dishes, but there are different spicy flavors, good." A crisp sound came from Yu Hai's mouth, and the green bamboo shoots had a hint of spicy taste, which was combined with its own fragrance and crispness, which had a unique taste.

"This kid is born to do this piece of material, whether it is cooking or doing catering minds, he has his advantages, if you have the opportunity in the future, you can try his boiled fish, the taste is much better than the boiling fish town." Lin Lao replied with another mouth.

A spicy solution to three gluttony, spicy shrimp pot with mellow homemade spicy sauce, these raw materials are matched together, forming a unique flavor of spicy pot, and as the raw materials in the pot are gradually wiped out, the waiter stepped forward very appropriately, the soup in the kettle was injected into the spicy pot, at the same time, the electric pot was ignited, the heat flow was quickly transmitted, the soup in the spicy shrimp pot was overflowing with fragrance, mixed with the bottom flavor of the spicy shrimp pot, and gradually spread out.

"Eat first and then rinse, one pot and two eats..." )