Food: Random stalls, customers chase me all over the country

Chapter 538-Spicy Stir-fried Lobster with Mint

The lobster has been processed and cut into segments, sprinkled with cornstarch and poured with some egg white paste.

The oil in the pot was already smoking slightly, so Wang Fan put a small pot of mint leaves in it.

The green mint leaves gradually darkened in color, and just as they were about to turn into burnt yellow, Wang Fan fished them out.

Pour the chopped onion rings in and continue frying to add some onion aroma to the oil. Finally, pour in the chopped garlic and fry until golden and crispy, then remove from the pan.

Stretch out your palm and gently fan the oil pan towards your nose a few times, and the aroma of mint, onion and minced garlic will enter your nose.

Wang Fan nodded, very satisfied with the effect. With the support of these three generals, the lobster meat would be given an unmatched rich aroma when fried.

It is very difficult to cook with lobster by stimulating its own aroma, because it has no aroma and no particularly sweet taste. The reason why it is sold so expensive is purely a psychological feeling when eating it. Its distant cousin, blue dragon, tastes much better than it.

Wang Fan first put the cut shrimp claws into the pot. The moment they entered the oil pan, the pair of large claws turned bright red.

Then the shrimp meat from other parts that had been processed were also put into the oil pan. The dry powder and egg white paste turned into a thin layer of golden shell, but the color of the shrimp shell and shrimp meat could be reflected through the thin shell. In this way, each piece of meat became a mixture of gold and red, which looked extremely tempting.

Finally, Wang Fan put the shrimp heads, which only had shells left, into the oil pan and fried them until they turned red for easy plating.

Just like who doesn’t eat dumplings during Chinese New Year, the lobster still bursts out with all its aroma under the action of high temperature. Although it is far less fresh and fragrant than those shrimps, it still has a bit of the fresh and sweet seafood flavor.

Set up another pot, scoop a little oil from the frying pan into it, add the Erjingtiao chili peppers and stir-fry until fragrant, then pour in all the fried onion rings and garlic. The aroma of these three things will almost instantly cover up the aroma of the lobster.

Wang Fan shook his head and felt that this dish should be made with small shrimps in the future. This shrimp looked quite big, but it was really not very practical.

Use a colander to scoop out all the lobster meat and put it directly into the second pot without giving them time to react. Stir-fry briefly for a few times and then put the previously fried mint back into the pot. Pour in the sauce and season well, then turn off the heat and serve.

Four large claws were placed on the left and right, with the fried red shrimp head standing in the middle of the claws, and two small tails were also placed at the end of the plate.

Then just randomly put the two brothers in the pot into the empty space, and this original dish can be served on the table.

Looking at the dishes in front of them, even though Mr. and Mrs. Shen were knowledgeable, they had never seen them cooked this way.

But judging from the appearance and fragrance alone, I think the taste must be good.

In the past, Mr. Shen never thought there was anything special about taking the first bite, but today he was really happy.

My wife, children and Sister Wu were all staring at my chopsticks, and I had to swallow my saliva secretly from time to time. It felt so good.

He picked up a piece of lobster and brought it to his nose. The refreshing mint aroma immediately lifted his spirits, and the rich aroma of onion, garlic and chili made his mouth water. Add to that the unique burnt aroma of fried food, and the buff was simply irresistible.

Open your mouth and bite the lobster meat. A thin layer of crispy shell blocks the teeth and the lobster meat. With a crisp "crack", the crispy shell shatters, and the rich and fragrant flavor of lobster meat is directly presented to your taste buds.

A "?" popped into Shen's father's mind, then quickly became an "!". Lobster was a common dish at his family. It was much easier than peeling those small shrimp one by one, and the meat was more satisfying to eat. But he also admitted that lobster was inferior to those small shrimp in both texture and flavor.

But the thing in his mouth just broke his cognition! If this lobster was not from the same place he always ordered, he would have really thought he was eating something else.

So delicious and juicy!
"boom!"

The texture of lobster is tender, chewy, and juicy, but the "freshness" is a little disappointing. To minimize the loss of freshness, high-temperature frying is definitely a good choice. However, mastering the heat is a very difficult skill.

But! There is always a but in everything!
But he had never seen or eaten such delicious lobster meat in his life, as he could feel the juice bursting out of the lobster and the shrimp meat slowly flowing along his teeth as soon as he bit into it.

Moreover, the delicious taste contained in this juice is so rich, as if the juice has been concentrated. Although the volume is smaller, the quality is much improved.

Father Shen exclaimed in admiration, "This is probably several stories above the ordinary. Even if you searched all over Xiamen, you wouldn't find a restaurant that can make this delicious flavor. And the mint aroma goes so well with the lobster. It also leaves a slightly cool feeling after eating it. It's really delicious."

How could Mother Shen and the other two have time to listen to him? Their hands gripping the chopsticks were almost waiting for eternity!

"Whoosh whoosh..."

Three pairs of chopsticks moved towards the scallops on the table. After the meat entered their mouths, the speed of the chopsticks increased suddenly. Only afterimages could be seen on the table, and the only thing that could be heard in the ears was the continuous crisp "click" sound.

……

The fried oysters and stir-fried squid with celery and green peppers are of course delicious, but the highlight of today is not them, but the last dish - stewed chicken with mushrooms.

Although no matter how good the chicken is, it is far from being comparable to the flying dragon, the wild mushrooms growing on the mountain are definitely worthy of the name of mountain delicacies.

The chicken is stewed to bring out its delicious flavor, and then this delicious flavor is blended into the dried mushrooms. After the soft mushroom caps and slightly chewy mushroom stems absorb the essence of the chicken, the delicious taste is absolutely irresistible to everyone.

"Gurgling, gurgling, gurgling..."

The chicken and mushroom stew in the casserole has reached the point where the sauce is thickening over high heat.

There is no custom of drinking soup for this dish. Cooking it over high heat can make the soup thicker and enhance the delicious taste.

“When the finished product is ready, even the gods in heaven would have to sit down and eat a meal before leaving.”

Wang Fan is very confident in this hometown dish of his.

Smelling the increasingly strong aroma, Wang Fan's hand finally turned on the stove switch.

The "click" sound means that the gas stove is turned off, but it also means that a delicious dish is ready.

(End of this chapter)