When the others saw that Meng Chuan was busy at both ends, they all leaned over and wanted to help, but Meng Chuan waved his hand, "No need to help, I'm busy with this little thing." ”

Lobster clams these shellfish, the easiest to make, first pour oil into the pot, after the oil is hot, add spices to it, what big ingredients, star anise, bay leaves, dried chili peppers, peppercorns, cinnamon and the like just put it in.

If you like to eat spicy, then the dried peppers and peppercorns must be put more, there are many people who like to eat steamed shrimp, think it is so fresh, but Meng Chuan feels that the steamed shrimp is really tasteless, even if you can dip some sauce to enhance the flavor, the taste can not melt in, and it is not as refreshing as spicy crayfish.

As soon as these spices were thrown into the oil pot, the taste immediately came out, and at this time Meng Chuan added some bean paste, this Pixian bean paste is an artifact for stir-frying, which can be bought anywhere, and is used to increase the color and taste of the dish, which is very good.

Then pour in the crayfish, stir well and pour in the beer.

This amount of beer, Meng Chuan has his own method, that is, to open the beer directly, pour it into it fiercely, at this time the beer will definitely have a lot of foam, as long as the foam can cover the lobster, this amount is very good.

When the juice is collected later, it can almost reach a relatively perfect level.

As for the specific amount, this is about the amount of two catties of lobster and half a catty of beer, that is, if you boil four or five catties of lobster, pour a bottle of beer is about the same.

The amount of Meng Chuan boiled here is relatively large, so directly pour in a barrel of five liters of original brew, boil lobster and clams and other foods, it is best not to boil them with water, of course, Meng Chuan did not say that you can't use water, but if you cook this kind of food, if you use beer, the taste will be better.

Because the beer itself has a unique fragrance, and the alcohol content is particularly low, the alcohol evaporates quickly, and after simmering, only the fragrance of hops is left in it, and there will be no alcohol concentration.

So you can eat with confidence, and you will never get drunk.

As for boiling it in clear water, the taste will be much worse, besides, the price of crayfish is not cheap, since the money spent on lobster, I don't care about buying more beer.

Just like Meng Chuan's side, the price of lobster is 20 yuan a catty, and most people eat lobster, at least 2 catties start, even if it is a girl, there are not many lobsters of 2 catties.

As for Meng Chuan, if he is allowed to eat, it will be at least five catties of base, and he must be full of beer, after all, crayfish is just a little bit of meat, and it can only be used as a snack to drink.

If a family makes lobster at home, it is not an exaggeration to buy five catties to go home, that is a hundred yuan, and it is only three yuan to buy a bottle of beer, and three yuan can make the lobster taste a higher grade, which is really necessary.

After adding beer, bring to a boil over high heat, then add green onions, ginger, garlic, sesame oil, salt, and if there is pepper oil, then put some pepper oil vigorously.

At this time, some people will wonder, didn't you just put peppercorns, why did you put pepper oil again, isn't this a waste?

In fact, this pepper oil is a very peculiar thing, not only can be used as sesame oil, but also its own pepper hemp flavor is also very sufficient, this is really a flavor artifact, of course, if you can't eat hemp, you have to put less, otherwise you can't move your tongue by numbness, which is too much of a loss.

The heat of boiling lobster must be on high heat, and the cooking time does not have to be long, and you can turn off the heat and simmer after boiling for five minutes, because the lobster is this river fresh, the meat is still relatively tender, if it is cooked for a long time, the meat will be old, and it will not taste that good.

As for the cooking method of clams, it can be almost universally used with lobster, and the cooking temperature can be almost the same, so I won't explain much here.

Next, we will start grilling sea rabbits, squid, and small octopus.

There are two ways to grill it, one is grilled over an open flame like a barbecue, and the other is teppanyaki.

These ingredients are not uncommon, and everyone has probably eaten them, but whether they are teppanyaki or grilled over an open fire, they taste good.

On the barbecue grill over there, Meng Chuan and the others are also going to grill some lamb leg meat, so these seafood ingredients, Meng Chuan will directly put them on the iron plate.

It is said that it is an iron plate, but in fact it is not, because there is no special iron plate burning equipment in the army, after all, it is not usually used, and the funds of the army are not so sufficient, so they will not purchase some things that are not used often.

Here Meng Chuan uses a thing called an electric baking pan, this thing is used for kang cakes, everyone should be familiar with it, the baked cakes we usually eat are made from this thing.

This is electric, and the temperature is really not low, so it is absolutely perfect for cooking these seafood.

Pour the oil first, then spread evenly, when the oil is hot, you can put in the squid and small octaws and other ingredients, frying this does not require any skills, just need to see the color of the ingredients turn golden is enough.

However, one thing to note here is that when frying these things, you must often smear a small amount of cooking oil, so that you will not fry the paste, and you don't have to worry about getting tired later.

When both sides are fried, you can start seasoning, this kind of barbecue generally needs to be spicy, so as to cover up a small amount of fishy smell, maybe some people will use cooking wine and ginger to marinate to remove the fishy when preparing the ingredients in advance, but even so, Meng Chuan still recommends putting it spicy, because the barbecue is spicy, it will be more delicious.

Besides, most of the barbecue noodles on the market are spicy, not spicy, and there are really few.

Because there is no barbecue powder for teppanyaki in the army, let alone Korean barbecue sauce and the like, Meng Chuan uses the traditional method to make it himself.

Since it is spicy, when making the sauce, it must also be spicy, first chop some small diced peppers, then pour in sesame oil, salt, oil, olive oil, sesame oil, and get some black pepper, if there is no black pepper, you can also replace it with pepper powder, and finally put in the cumin necessary for barbecue, stir evenly, and the sauce is completed.

After mixing the sauce, you can start to taste, take a brush and brush the sauce on these squid, small octulaws, and nudibranchs.

You don't have to be stingy with the sauce, you can brush it back and forth a few times, because this meat is not very absorbent, the seasoning will only adhere to the surface, brush it a few times, and then the cooking oil will dissolve some of it, so it won't be spicy.

The aroma of Meng Chuan's delicious food here has already attracted the whole base, and they look at these spicy lobster clams and fried seafood until golden, and they can't stop swallowing saliva in their mouths, and they will have a good meal to satisfy their hunger.