The Spirit of Gourmet

Chapter 223 Lobster Baked in Broth

"Hey, hey, hey, am I seeing things?"

Pang Ju rubbed his eyes hard, leaned closer to look at the clear, tea-like broth in the pot, and asked, "Is this chicken soup?"

This was completely different from the inspirational stories he had in mind!
He swallowed hard, and a smile crept onto Pang Ju's rugged face. "Qin Lang, may I have a taste of this soup?"

"Sure," Qin Lang smiled. "I'll only need about half of it for my cooking later."

Upon hearing this, not only Pang Ju, but also the others gathered around. They found a stack of disposable cups from somewhere and each took a small half cup.

Even Du Ziyan, who had already finished cooking, carefully picked up half a cup of the broth and began to taste it.

The moment the broth touched his lips, its rich and pure umami flavor made Du Ziyan's eyes narrow.

this smell...

With the aid of the cooking technique 【Powerful Concentration】, he should be able to achieve this level of deliciousness, but while achieving such deliciousness, keeping the soup so clear is something he cannot do.

Thinking of this, Du Ziyan recalled the minced chicken breast that Qin Lang had added.

Does the loose structure of minced meat absorb tiny impurities in the soup...?

Du Ziyan's eyes lit up as he quickly realized this.

He had never thought of doing this before, and Qin Lang's actions at this moment undoubtedly gave him a lot of inspiration.

It seems that the decision to compete with Qin Lang again was indeed the right one.

In the finals, this guy didn't really bring out a lot of things.

Du Ziyan began to ponder after tasting the soup, while the others simply enjoyed themselves.

"My God!" Yu Zaozao exclaimed again, holding the transparent plastic disposable cup close to the camera so that everyone in the live stream could see the clear broth without any impurities. "Can you believe it? This seemingly light soup is more delicious than any chicken soup I've ever had before!"

The viewers in the live stream, who were already craving food, immediately erupted in excitement, shouting, "The streamer is inhuman!"

"Chug chug chug~ Ha!" Cao Dongdong finished the soup in his cup, raised it to Qin Lang, and said, "Give me another cup!"

"Smack!" Zhao Qian slapped Cao Dongdong on the back of the head. "Qin Lang's dishes aren't finished yet! Stop eating!"

“Okay…” Cao Dongdong shrank back, his eyes darting around, and met the gaze of another furtive figure in the room.

Bao Heng had somehow moved to the other side of the table, where Qin Lang had taken a whole chicken and a pig's trotter out of the soup.

He whispered a few words to Qin Lang, then picked up half a whole chicken without hesitation and started gnawing on it.

A flash of lightning streaked through Cao Dongdong's brain.

Those ingredients... they're actually unwanted?!

Without hesitation, he rushed forward, and before the others could react, he grabbed the other half of the whole chicken and quickly tore off the chicken leg.

Pang Ju's expression changed, and he couldn't help but look at Qin Lang, "You don't want these ingredients?!"

"Yes." Qin Lang nodded. "All we need is soup."

Actually, the remaining ingredients could be processed into a rich broth, but Bao Heng looked very hungry, so Qin Lang decided against it.

After all, a whole premium chicken is available every three days.

With the addition of millet grains, Qin Lang can now be considered quite wealthy when it comes to chicken ingredients.

"Ouch!" Upon hearing this, Pang Ju stomped his foot angrily, rushed forward without hesitation, grabbed Bao Heng with his large, fan-like hand, and snatched the chicken from the other man's hand. "Hey Bao, leave some for me!"

“No, you…” Bao Heng stared blankly at himself being lifted up and his empty hands, and couldn’t hold back any longer. “We’re all food recommenders, how could you lay a hand on me? Is that appropriate?” “What’s inappropriate about it!” Pang Ju curled his lips. “If you’re going to eat alone behind our backs, then I know a little bit of martial arts too.”

"Please stop arguing, seniors." Song Changtian's expression changed, and he rushed forward to mediate. "Senior Pang Ju, please put Senior Bao Heng down. Don't hurt him. Of course, it's also wrong for Senior Bao Heng to eat alone."

"You're quite fair, kid..." Pang Ju nodded and put Bao Heng down, then suddenly felt his hand go empty. Looking down, he realized the chicken he had snatched was now in Song Changtian's hand. "...Fair my ass!"

"Little thief, get beaten!"

Seeing the chaotic scene, the other food recommenders stepped forward, saying things to mediate, but each one was faster than the last in taking action.

Yu Zaozao watched all of this with a fascinating expression, then suddenly remembered something and stiffly turned her head to look at the still-on live stream camera.

Is this footage even allowed to be broadcast?!
Only after all the chicken that Qin Lang had fished out had been divided up, and even the large pork hock had been eaten clean, did the food critics quiet down a bit.

"This is utterly disgraceful!" Xu Yueran pointed an angry, trembling finger at the other six food recommenders who were behaving like quails. "We are food recommenders, representing the reputation of the Spirit Chef Association. How could we do something like stealing food?"

"Where are the rules?"

Where is the dignity?

Where is the chicken leg?

"Here's the chicken leg!" Cao Dongdong chuckled and presented the large chicken leg to Xu Yueran like a treasure. "I specially saved one for you."

"Little Cao is so sensible." Xu Yueran smiled slightly, took the chicken leg and took a bite. "Alright, don't disturb Qin Lang's cooking."

"This is a cooking competition!"

The other six food recommenders: "..."

So what if we couldn't outcompete these young people? Is it really that big of a deal?

Qin Lang watched with a smile, but his hands did not stop moving at all.

Heat oil in a wok until it reaches 60-70% of its maximum temperature. Add the shrimp tail meat to the wok and cook for about 30 seconds. Then quickly remove the shrimp and drain the oil.

The shrimp tail meat, coated with loose starch, is deep-fried, forming a light golden coating that looks crispy, bouncy, and exceptionally tempting.

After frying the shrimp tail meat, put the cleaned and hollowed-out shrimp heads, tails, and claw shells into the pot.

Because the rare and exquisite lobsters are quite large, Qin Lang needs to continuously scoop up hot oil and pour it over different parts of the shell to ensure that each part is eventually fried to a bright red color.

After frying, drain the shrimp heads, tails, and claws and arrange them on a plate. The hot oil in the pan has turned a light orange-red color, showing some characteristics of shrimp oil.

Leave a layer of oil at the bottom, add shrimp brains and shrimp legs and stir-fry. After the oil turns completely orange-red, remove the shrimp brains and shrimp legs, leaving only the oil at the bottom. Sauté a small amount of scallions and ginger until fragrant, then add the previously fried shrimp tail meat.

After stir-frying briefly, add enough stock to cover the ingredients, a little sugar, salt and white pepper to enhance the flavor, cover and simmer over high heat.

In a separate pan, keep the oil from frying the shrimp at about 40-50% of its maximum temperature. Fry the previously prepared thin noodles until they are set, then arrange them on the bottom of a plate.

Cut the broccoli into chunks, blanch them, and arrange them around the edge of the plate as a garnish.

Open the lid, scoop out the shrimp tail meat from the pot and place it on the noodles. Then add the shrimp claw meat to the pot and add a small amount of cornstarch slurry to thicken the soup.

During the process of reducing the sauce over high heat, the shrimp claw meat quickly absorbs the rich and savory broth. After about a minute, remove it and place it in the container formed by the shrimp claws.

Pour the broth from the pot over the shrimp claw meat and shrimp tail meat respectively.

Qin Lang's improved version of lobster baked in broth is complete!

(End of this chapter)