Sikong Yao walked out of the kitchen and saw the aquarium in the seafood area, and the arrogant lobsters waving shrimp claws inside, so he stopped in front of him to watch mischievously. Suddenly, the urge to eat it became stronger with the shrimp claws waving at it. The visual nerve impact is more pronounced before enjoying the stimulation of the taste buds, and these shiny lobsters never seem to know what it means to be honest.

Minghe Restaurant's lobster cuisine is definitely a vivid interpretation of the word changeable, don't think that the monotonous ingredients can only eat a few painless flavors, just the menu of more than 30 kinds of lobster recipes is enough to shock diners.

The freshest ones are the lobster with pickled pepper and the lobster with bean curd, the master of Sichuan cuisine in the store perfectly blends American ingredients with Chinese cooking, and the paving of dried chili peppers is very enjoyable, and you will not forget to taste the aftertaste at your fingertips after eating.

The French creamy black pepper baked lobster is also a popular flavor, and the finger-sized french fries on the plate have a distinctly American logo. In addition, the dishes that retain the original flavor of the lobster itself are also top-notch, and the basic ways to eat lobster sashimi and steamed lobster with garlic have a large number of fans.

In addition to the basic dishes, there are also Thai sour soup baked lobster, coconut milk curry lobster, three-cup nine-layer lobster claypot and other novelties that are more tempting to explore.

After Sikong Yao walked around the seafood area, he found a table and sat down, quietly waiting for Master Tang Yuan's lobster dishes.

There are hundreds of species of lobsters worldwide, most of which grow in North America, and most of them are known as Canadian, American and Australian lobsters. They mostly grow up in cold and warm water, and the impact of water keeps the meat tender and elastic. Lobsters are basically nerveless. Therefore, no toxins are produced when slaughtered.

As the victorious red-shell general on the bottom of the sea, lobsters have a very long lifespan. Almost all of them can live for a long time without accidents, so even scientists can't know exactly how long their life cycle is. Lobsters are most fun when they molt, when the size of the lobster becomes visually smaller, and the whole body appears transparent, and its pincers have different functions and sizes. Lobster is the best choice for low fat, low carbohydrate, and high protein, and is known as beef in water.

There are about 45 known edible species of lobsters worldwide, generally divided into chelica and non-chelate lobsters. The former are such as Boston dragon, French blue dragon, etc., and the latter are local dragons and Australian dragons. With or without chelae, the lobster itself has a very attractive taste. Lobster meat has a natural sweetness, so it can be used in any cooking method.

It is worth mentioning that some Western dishes like to use local freshwater crayfish, which is only a kind of crayfish, although it is like a mini lobster, but it does not actually belong to the lobster family. The umami level of different lobsters is different, for example, Australian lobsters are more refreshing and hard. Boston lobsters are sweeter and fresher, so when cooking, choose the cooking method carefully and make full use of their characteristics to make the original taste of the lobster. It's the best choice.

As a food country, the region near the South Pacific is also rich in a kind of excellent lobster, called Chinese splendid lobster. As early as the Northern Song Dynasty. In the Taiping County Chronicles, there is such a description: the first year of Song Tiansheng. The fisherman was found in the middle of the sea, and was more than three feet long. The first two pincers can be two inches, and there is more than a red beard at the end, the head is like a number of liters, if it is a painting, the eyes, the twelve legs, the text is like a tiger and a leopard. The large rate is colorful, and the shape is particularly different. The Chinese envoy Wu Zhonghua painted his portrait to smell, and the edict was named the god shrimp.

The cephalothorax of the splendid lobster is slightly cylindrical, with spines of different sizes on the leading edge. Unlike the Boston lobster, the splendid lobster has a green body surface with a slightly blue cephalothorax, pale yellow and black rings between the first antennae and steps, and a wide black transverse band on the middle of the abdomen, including the middle of the caudal peduncle. The splendid lobster is the largest of the lobster genus, with a maximum body length of 60 centimeters, usually 20 to 35 centimeters.

What Tang Yuan took before was the splendid lobster known as the god shrimp.

One thing that must be noted when cooking lobster, in addition to the fact that as with all shrimp dishes, the shrimp thread must be removed before cooking, and it is also necessary to pay attention to removing the smell of the shrimp, as the lobster without deodorization will turn disgusting black after cooking, and the taste will be fishy. The steps to remove the smell of the lobster are not difficult, first put the shrimp's belly downward, pull up the tail, use a chopstick to insert it into its body from the bottom end of the near tail leaf, and then pull out the chopsticks, with the chopsticks will be withdrawn will discharge a peculiar smelly liquid.

If you are cooking at home, you need to buy lobsters the day before cooking and raise them in clean water for a period of time to make them spit out the sediment in their stomachs.

It is not so much that Tang Yuan's knife skills are skillful, but that he knows the construction of lobsters well, the knife seems to have life in his hands, and the lobster seems to actively cater to Tang Yuan's knife. The blade comes out, the shell meat is automatically separated, and there is no shrimp meat left on the shrimp shell, and the meat shell is separated, and the shrimp body is as pure and flawless as jasper.

The lobster, which is five catties and eight taels, is naturally the best for steaming, and with the garlic of the noodles, it is the best delicacy just by blanching it with water. But true chefs must not be satisfied with tradition, the essence of cuisine lies in breakthrough and innovation.

As a lobster master, Tang Yuan is proficient in more than 30 ways to cook lobster, and a lobster can be made into more than a dozen flavors in his hands.

First of all, respecting the origin of this splendid lobster, Tang Yuan used the head of the lobster to make a lobster noodle with old Beijing fried sauce, after it was served, there was no shadow of shrimp meat in the whole plate except for the big shrimp head and the beautiful shrimp oil pouring line, but in fact, the essence of the lobster taste has been fully integrated into the orange noodles.

With the juice of the lobster brain as the base, plus all the shrimp meat of the lobster head to remove the shrimp puree, and then use a colander to squeeze into a pot of boiling water, the method of boiling into lobster noodles is not fresh, but the way to eat this lobster noodles with the old Beijing compound fried sauce is unique in the world. Stir-fried diced meat in soybean paste, served with cooked shredded eggplant and finest fungus, a variety of aromas are intertwined and mixed for a while, and then served with lobster noodles, which is wonderful.

Then there is the essence of Guangdong, Cantonese cuisine. Baked in soup is the most traditional method in Cantonese cuisine, and the delicious and thick chicken soup collides with the delicate lobster meat to create an unforgettable Cantonese taste experience. Old chicken, meat chops, pork knuckles, belly, and plate roots are fried until cooked, poured into a casserole, and boiled with water, rock sugar, and dark soy sauce to make the best soup, the essence of which lies in the high-quality ham seasoning. Its cooking process is relatively complex, and the finished product has fresh, tender, refreshing, strong fragrance and flavor, bright color, and has high nutritional value, and is a delicious dish.

Tang Yuan used every part of the lobster, and the pink and tender meat in the lobster whiskers was also taken out by Tang Yuan and mixed with cabbage and corn to make a simple salad. Although it is simple, in fact it is not simple, Tang Yuan with the precise amount of ingredients with the most balanced taste and color impact impact, exuding a tempting breath, just serve the plate its smell can capture people's hearts, and completely capture it. When you chew the lobster's meat, the crisp thirst of the vegetables and the concentrated flavor of the lobster bloom in your mouth, you will willingly bow down under its dress, burning greed in your heart, hoping to hold this delicious taste forever.

Regarding lobster cuisine, Tang Yuan, as a master chef, naturally has his own unique secret, that is, the secret "clear butter" of boiling.

The so-called "clear butter" is to put the butter into the pot, slowly boil it over the lowest heat and produce foamy cream, skim off the foam, and the rest is clear butter, let it cool, and the dishes cooked with clear butter are more mellow and very suitable for seafood dishes.

Before cooking the lobster, take two egg yolks and beat them, add clear butter, beat them in a clockwise direction, add lemon juice and basil and beat them well, spread them on the meat surface of the lobster, and then evenly sprinkle them with sea salt, and the cooked lobster will be more and more fresh and sweet.

Looking at the plates of exquisite lobster dishes, Sikong Yao knew the reason for the prosperity of Minghe Restaurant, which was inseparable from the extremely strong chef resources of Minghe Restaurant.

Tang Yuan served another soup lobster egg, washed the lobster meat, stirred it into shrimp glue, squeezed it into the eggshell with a shrimp flower bag, poured one-third of the crab roe frozen soup and then sealed it, put it into a pot of boiling water and ripen it over low heat, remove the shell, and put the cooked shrimp eggs on the base of the winter melon.

Tang Yuan smiled: "Little girl, how is the cooking I cooked, uncle?" ”

Sikong Yao, who was feasting, couldn't find any adjectives to praise Tang Yuan's lobster cuisine, if the seafood cuisine of Ning Tianhailou represents Guangdong seafood, then Tang Yuan's lobster cuisine can definitely represent Lang Huaxia.

Sikong Yao said with satisfaction: "It's delicious, I don't know how to describe them, they're so delicious anyway!" ”

Tang Yuan laughed heartily and said happily: "If you like it, if you like it, if you like it!" ”

Sikong Yao sipped the soup on the chopsticks, although it was late at night and early in the morning, eating at this time would be a burden on the stomach, but Sikong Yao was not stingy to indulge herself at this time, and she ate more than half of the lobster in a moment.

Put a cheese lobster ball that is fresh, sweet, tender, fragrant and crispy in your mouth, leaving all the happiness and satisfaction in your taste buds, Sikong Yao will soothe the suppressed emotions of the whole day.

Tang Yuan pretended to be humble and said: "Little girl, I heard that you are also a chef, I don't know if you have any advice?" ”

Sikong Yao put down his chopsticks with satisfaction, nodded in front of Tang Yuan, the master of lobster cooking, and said, "I don't dare to give advice, but I have a unique idea, I don't know if my uncle is willing to listen to me?" (To be continued......)