Daddy's Gourmet Store

Chapter 251

Chapter 251

"Boss, that prawn has been delivered, and it's in the back kitchen now!"

As soon as Huang Tao arrived at the store, Ding Suqin told him that the prawns he needed had already been delivered by the owner of the seafood stall.

"That's right! Then I'll take a look."

Huang Tao grabbed the chef's uniform and chef's hat on the hanger, and walked quickly into the kitchen while wearing them.

Come to the plastic tank where the prawns are kept.

Looking at the relatively large prawns in the bucket, it must be [-] centimeters by visual inspection!

And each one is huge.

At first glance, it is carefully selected.

He stretched out his hand to fish casually from the bucket, and fished out a prawn.

Prawn struggled desperately, flicked his tail, and the water on his body almost splashed onto his handsome face.

"Hey, it's really fun!" He praised sincerely.

Xu Hao on the side cheerfully echoed: "Just now I was so happy! I was so lively that I splashed water all over the floor. I just dragged it!"

"How delicious is the braised prawns made from these fresh prawns..."

As he said that, Lin Zifeng couldn't help but see the tempting picture of braised prawns in his mind, and then couldn't help but smack his mouth.

When Xu Hao saw it, he jokingly said, "Look at how greedy you are..."

"Haozi, do you dare to pat yourself on the chest and say you're not greedy?" Lin Zifeng replied with a smile.

Xu Hao: "..."

Ok!

He admitted that deep in his heart he was really hungry!

"Okay, don't be poor, let's eat braised prawns at noon later, let you have a real treat first."

Huang Tao smiled slightly, and immediately arranged the work: "Sister Suqin, Zifeng, you two trim these prawns, cut off the legs, guns, and whiskers, cut off the back of the shrimp, and remove the threads... "

To make braised prawns in oil, you need to oil the prawns, so you have to trim the prawns first.

For example, the shrimp legs, shrimp claws, and shrimp whiskers are not to mention that they are not edible, and they will be fried when they are oiled in the pan, which affects the overall taste.

So have to trim it all off.

In addition, the back of the prawns is cut to make the prawn meat more delicious and it is easier to remove the prawn lines.

It makes the taste of the whole dish more delicious and more hygienic and safe.

It is also necessary to remove the stomach sac of the shrimp to prevent the dirt inside from entering the pot during the cooking process, which affects the overall texture and taste of the dish.

This braised prawn is actually a famous dish in SD province.

It belongs to Lu cuisine.

Stewing in oil is mainly a cooking method that is stewed with seasoning oil and seasoning sauce to make dishes.

When stewing, the amount of soup added is less than other stewing methods.

The cooking time is also relatively short.

It is usually fried or fried.

Braised in oil requires fresh, tender and easy-to-cook raw materials, and the color of the finished dish is light red and oily.

Of course, this braised crayfish in oil is different from the braised crayfish in oil that has been very popular in recent years.

In this dish of braised prawns, except for the prawns, the other ingredients are actually very simple.

Condiments such as green onion, ginger, garlic, cooked white sesame, rice vinegar, cooking wine, and broth.

The method is also extremely simple.

However, there are still certain requirements for the heat.

At this moment, Ding Suqin and Lin Zifeng, who received the order, immediately acted according to Huang Tao's order.

Both of them threw the prawns on the chopping board and held them down. Each picked up a pair of scissors, cut off the shrimp legs, shrimp tails, and shrimp whiskers, and then cut a hole along the shrimp's back. Shrimp threads.

Put it aside and wash it together later.

After this period of time, Ding Suqin and Lin Zifeng have already been trained in the kitchen, and their knife skills are much cleaner, and they can handle them with ease.

According to Huang Tao's request, Xu Hao changed the onion, ginger and garlic into a knife.

Slice the onion and ginger into shreds, and chop the garlic into minced garlic.

After everything is ready.

It's almost 10:30 now.

Huang Tao brought the frying pan over, put it on the stove, and started to cook.

After the pot was heated, he stretched the long spoon in his hand into the lard basin, scooped out some lard, and poured it into the pot.

This stewed prawns in oil must be delicious.

Lard is an essential ingredient.

Using lard can make the aroma of prawns more intense and the taste will be more oily.

It tastes even more delicious!

After the oil was hot, Huang Tao put Xu Hao's pre-cut green onion and ginger into the pot, and stir-fried for a couple of times.

Let it stir-fry until fragrant.

Then pour the drained prawns into the pot in an appropriate amount, only to hear a pricking sound, and white mist rises.

Huang Tao used a spoon to stick the prawns to the bottom of the pot and let the hot oil in the pot fry slowly.

After a while, the color of the prawns gradually changed from gray to red.

He flipped the prawns over and continued frying.

Also use a spatula to gently press the shrimp heads one by one.

Let the shrimp brains and shrimp paste flow out slowly.

In this way, stirring the hot oil will not only make the shrimp more delicious, but also fully integrate the lard and shrimp paste in the pot, and the oil will gradually turn red.

A piece of bright red looks very festive.

When both sides of the prawns are fried red, and the sound of crispy shells is heard, it means that the prawns are half-cooked.

You are ready for the next step.

This step is a particularly critical step in braised prawns.

焖！

Huang Tao poured the cooking wine into the pot along the sides.

Suddenly, a steam mixed with a strong aroma of wine rose from the pot.

This will put cooking wine, mainly to remove the fishy smell in the prawns, and the steam can also make the prawn meat in the prawn shell more tender.

Then he poured the prepared broth into the pot.

Add salt, sugar, dark soy sauce and balsamic vinegar in turn.

Then reduce the heat to low.

Reach for the pot and cover it.

Start simmering.

Among these steps, the most important thing is to add the amount of broth.

If you add too much, it will be difficult to collect the soup.

If you can't finish it, it is very likely that it will eventually turn into braised prawns and stewed prawns.

But what if it is added less!

It's not tasty enough when it's braised.

The taste and texture will also be greatly reduced.

So adding broth is a very particular thing, and Huang Tao added it according to the method provided by the experience package.

The amount added is just enough to cover the prawns.

This amount is not too much, and the soup can be collected after a little cooking.

If you don’t have broth, you can substitute water directly.

However, compared with clear water, broth can increase the delicious taste and is easier to collect juice.

And the juice collected is relatively thicker.

Thereby making it more attractive.

Of course, the amount of this seasoning is also proportional.

Just like the ratio of soy sauce and balsamic vinegar used, it is about 2:2:1.

In other words, the amount of balsamic vinegar is half that of sugar and soy sauce.

Such a dosage ratio will not suppress the umami taste of the shrimp.

On the contrary, a small amount of balsamic vinegar can stimulate the umami taste of the prawns.

After simmering on low heat for nearly 5 minutes, the soup in the pot has been collected by more than half.

This is a great advantage of using broth, which can evaporate the water more easily, and it is easier to dry the juice.

He lifted the lid off the pot and turned up the heat.

Pour minced garlic into the pot, turn it over, pour in some pepper oil, and sprinkle some cooked white sesame seeds.

Stir well.

Turn off the heat and serve.

Using long chopsticks, he took the prawns out of the pot one by one and placed them on the plate one by one.

After finishing, turn on the fire again, boil the remaining soup in the pot again, and then use a colander to fish out all the shredded green onion and ginger.

Pour some sesame oil into the pot and stir it.

Get out of the pot.

Pour the soup evenly over the prawns on the plate.

A plate of braised prawns in oil is ready.

Braised prawns in oil are ruddy and attractive, making people want to eat them just by looking at them.

What's more, Lin Zifeng and Xu Hao, who have been sitting around the stove and smelling the fragrance, will make their throats throb with greed.

"This shrimp has to be eaten while it's hot, it won't be good if it's cold, everyone come and try it~" Huang Tao said with a smile.

"Yes, good food must be served while it's hot, come here, let's start."

Lin Zifeng, who had been hungry for a long time, picked up the chopsticks first, picked up a prawn, and put it directly into his mouth.

The shrimp shell has become very crispy during the frying process, and it is added and simmered for a while, so that the shrimp shell is full of rich soup.

It is also delicious to eat without peeling the shell.

Just take a sip...

The scent, the sweet and sour taste bloomed in the mouth all at once, rich and warm.

Haven't had shrimp yet!

I have been deeply infatuated with this mouth-watering taste.

After taking a bite, through the surface of the slightly sweet and slightly sour sauce, it is the mellow taste of the shrimp meat, which is thick and delicious, and the meat is tender and full of elasticity.

The feeling of being full of shrimp meat is really wonderful!

"Delicious, really delicious!"

"It's so fragrant that I licked all the sauce off my chopsticks."

"Haw..."

Lin Zifeng and the three of them were eating shrimp, and they praised each of them again and again, even ignoring the appearance of eating, the sound of sucking and sucking kept coming and going.

(End of this chapter)