In the back kitchen of the restaurant, Mo Xiaoxian stood next to his workbench, looking at the raw materials prepared by himself on the stainless steel countertop. smiled and said, "Oh, everything is here!" ”

Li Gengxin lowered his head and looked at the various ingredients that Mo Xiaoxian pointed out to him, and before he could speak, he heard Mo Xiaoxian ask at him: "I'm very strange!" Li Gengxin: You are obviously best at Chinese cooking, why do you want to make Western food? Why is that? Does it count as comparing the other's weaknesses to the other's strengths? Isn't that good? ”

Li Gengxin, who smiled slightly bitterly, looked at Mo Xiaoxian and said helplessly: "Forget it, it's hard to ride a tiger now." Didn't you come to learn from this? Master Mo Xiaoxian, please don't hesitate to give advice! ”

Mo Xiaoxian smiled helplessly, then shook his head and said, "Let me tell you about the specific situation, history and source, do you want to hear it?" If you don't listen, we'll just copy the guy! Giggle......"

Mo Xiaoxian, who was wearing a kitchen uniform, was sassy and heroic. There is a posture of women who do not let the eyebrows. But with a smile and a smile, he still revealed the charm of his little daughter.

Li Gengxin nodded slightly. Subconsciously said: "How about we talk while we do it?" ”

Mo Xiaoxian chuckled, and his laughter was as crisp as a silver bell. Immediately, he grabbed the long knife of Western food, pointed to the ingredients and said, "Oh, you know all these ingredients, right?" flower branches, fresh scallops, fish, green peppers, and red peppers. Pay attention to green and red peppers to be washed! Saying this, he picked up a red pepper top knife in his hand to remove the tail, and then made a horizontal qiē, cut it into large slices, and began to lift the knife to cut the red pepper into diamond-shaped pieces.

During this period, Mo Xiaoxian introduced: "Spanish seafood risotto is one of the more famous risotto dishes in Western cuisine, and it has the same status as our Chinese egg fried rice and Yangzhou fried rice. No matter how you do it. Most of them are made with a variety of seafood ingredients! ”

Speaking of which, Mo Xiaoxian cut the onion pieces. Turn around and grab the onion, wash it and chop it into pieces. Raise your hand to turn on the stove behind you, blanch them with boiling water and drain them.

Li Gengxin stood behind Mo Xiaoxian. "This risotto has a rich taste, and the traditional Spanish rice, which is eaten with fresh seafood and meat, and vegetables is a reasonable combination of dietary fiber." The taste is sweet and sour, and it is very suitable for adults and children! ”

"Well, I probably know that." After Li Gengxin finished speaking, he saw Mo Xiaoxian boiling onions and said: "When I used to study, the teacher who taught me Western food was a very authentic Madridian. After learning how to cook, our brothers and sisters will ask the teacher to make this pae11a for us. Oh, it's seafood risotto. ”

While speaking, Mo Xiaoxian raised his hand and beckoned Li Gengxin and said, "Oh, you go and help me wash the shrimp and remove the intestinal mud, hehe...... King Chef, you won't feel aggrieved if you let you do this, right? ”

Li Gengxin's face turned pale, and he hurriedly said as if he was deliberately flattering: "Master Mo, I see that your leather shoes are dirty." I'll wipe it for you? Saying this, Li Gengxin was about to hug Mo Xiaoxian's thigh.

Mo Xiaoxian screamed, dodging Li Gengxin's Lushan claws, and giggled. Seeing that Li Gengxin had already begun to fiddle with seafood at this time. I casually began to soak the sea melon seeds in water, and washed them with salt and pulp.

Originally, the sea melon seeds had to be soaked for two hours. And let it spit sand for about 2 hours. But time is tight and the task is heavy. Mo Xiaoxian personally used salt and olive oil to artificially speed up the cleaning of sea melon seeds.

After everything was done, Mo Xiaoxian said to Li with a straight face: "Make this risotto." First, heat a teaspoon of cream in a pan and sauté with onion until fragrant. Add the fragrant rice and sauté over medium heat for about 15 minutes. Add the stock while stir-frying, then add safflower powder and a little salt, stir-fry evenly, and simmer for 5 minutes to set aside.

In addition, put a teaspoon of cream in a pot and heat it, boil the seasoning and other ingredients together, slowly pour the starch water into the pot to thicken, and pour it on the recipe to eat. ”

"This ...... What is this practice? Li Gengxin subconsciously asked.

Mo Xiaoxian smiled and said, "This is the approximate method, let me tell you how my teacher makes Spanish seafood risotto!" ”

Li Gengxin hurriedly nodded.

Mo Xiaoxian immediately nodded and introduced: "My approach is actually very simple, but it is not simple to really want to do it well. What I'm doing here is what I'm doing in north-central Spain. ”

While speaking, Li Gengxin saw Mo Xiaoxian pointing to the ingredients and said: "Look, choose shrimp, don't choose too big, of course, not too small, small shrimp are easy to fall off when frying, and prawns are very difficult to taste!" ”

Li nodded knowingly. Just now, I noticed that Mo Xiaoxian seemed to have a kind of pilgrimage-like devotion to the ingredients. This kind of thing is exactly what contemporary Chinese chefs are missing.

was only slightly stunned, and then listened to him continue: "The oyster has seen it, it is the small white one, the big oyster, the ...... The one with a slightly larger black shell, the squid ring, the green and red peppers, and the onions, I also got them. ”

After speaking, Mo Xiaoxian began to light the stove, put olive oil in the pot, and after the oil temperature rose, he immediately put in the green peppercorns, and the squid rings began to stir-fry.

The taste of olive oil is different from that of peanut oil or soybeans or sunflower seeds in Chinese food. The fragrance is swirling, and the smell of all kinds of seafood rises to the sky, lingering next to Li Gengxin's nose, making people feel like they want to take two deep sips.

Subsequently, Li Gengxin saw that Mo Xiaoxian put all the seafood except shrimp!

This is followed by a stir-fry, then boiling with salt and saffron powder. Finally, remove all the solids from the pot and put it in a special paella pot!

Li Gengxin saw Mo Xiaoxian's magic trick and flattened a large flat-bottomed heating pot with a diameter of about half a meter.

Such a large pan is very rare in the home. If the wife of the gray wolf has such a pan in her hand......

Li Gengxin suddenly had an idea of the quota, and it was estimated that Xiyangyang and Gray Taro would have to change the villain in a few episodes.

Mo Xiaoxian then scooped a few spoonfuls of the soup in the pot and put it in, covered it and cooked for a while. Add the rice, spread it flat at the bottom of the pot, cook for a while, then put in a few spoonfuls of the soup you just cooked, cook for a while, then add the soup, put in the shrimp at this time, stir the rice, and cook for a while until there is no residual soup at the bottom of the rice......

"Oh, the most authentic Spanish seafood risotto is ready!" Mo Xiaoxian smiled at Li Gengxin, as if he wanted to wait for Li Gengxin to praise his two sentences.

Li Gengxin knew that the shrimp was cooked at a glance. Raising his hand, he scooped a mouthful of paella with a silver spoon and brought it to his mouth. After just two bites, the expression on his face changed......

Mo Xiaoxian asked suspiciously, "What's wrong?" ”

"This rice seems to be only eight ripe, right?" Li Gengxin asked a little helplessly.

"Hehehe......" Mo Xiaoxian smiled and said: "It stands to reason that pure paella needs to be cooked until it is medium-cooked, and it is better to have a sense of sandwich when eating." But I don't like to eat, so I just got eight ripe. ”

Li Xinxin said with a bitter face: "The judges are all Chinese!" I think Chinese are still suitable for eating rice with just the right amount of softness. Is it possible to buy long rice when choosing rice, so that the paella will not stick? Can it be distinct, yet soft and delicious? ”

Asked curiously, Li Gengxin looked at Mo Xiaoxian, hoping to get a satisfactory answer from her.

"Yes, I just said that. You can go down to the oven and bake it, but if you want to eat soft rice, it's not seafood risotto......" Mo Xiaoxian finished speaking, and continued with a smile: "If you want to make va1encia paella, you can also add meat, chicken is the most common. There are many types of paella, and if we go to a Spanish restaurant that specializes in paella, we can probably eat dozens of different paellas to choose from. Probably the most common is pure seafood, chicken and vegetables, and chicken and seafood mixed with these flavors. All delicious. ”

"Seafood-flavored risotto, is it the same status as the fried noodles in Sijiu City?" Li Gengxin asked suspiciously. (To be continued!)

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