dognovel Chapter 81 Typhoon Shelter Fried Prawns
Chapter 81 Typhoon Shelter Fried Prawns
The master picked up the small bowl, took a small sip, and his eyes immediately lit up: "What a delicate rose flavor!"
Yuanyuan said happily, "Mine is peach flavored, it's so sweet!"
"Mine is made from red dates!"
"These are mulberries!"
"Mine smells like osmanthus!"
. . .
Everyone suddenly felt a sense of joy, like opening a blind box.
The small bowl for serving steamed milk is very small, with an opening only about the size of a dipping saucer, so you can basically finish it in one sip.
Zhenzhen spun the ball a second time, placed it on the spinning wheel, and let everyone choose blindly.
This was repeated several times, and everyone remained enthusiastic.
Then, the first proper dish was served: Lotus Leaf Beggar's Chicken!
This is still a dish that needs to be prepared on-site. With everyone in such a lively atmosphere, making it on-site will undoubtedly elevate the experience even further.
Lu Yuan originally wanted Lu Jie or another apprentice to do it, as he was busy in the kitchen.
As a result, these damn bastards said they would tremble with nervousness if they stood in front of a group of girls.
Lu Yuan kicked each of them on the spot and established the Lu Family Cuisine rule: anyone who acts like a sycophant will be expelled from the sect.
Of course, this doesn't necessarily mean they have the potential to be "simps." Their nervousness stems more from the insecurity of rural young men when they meet beautiful women from the city.
Ignoring all that, Lu Yuan grabbed the hammer and charged in.
Amid the gasps of the girls, a hammer smashed open the mud shell of the beggar's chicken, and the fresh scent of lotus leaves instantly wafted out.
At a high-end private banquet, guests certainly shouldn't be expected to tear apart the chicken themselves.
He put on gloves, quickly parted the lotus leaves, and the rich aroma of chicken wafted out, but there was also a more complex fragrance wafting through it.
Unlike the traditional method, Lu Yuan stuffed the chicken's belly with the filling of Eight Treasure Gourd Duck, making its flavor even richer.
Lu Yuan quickly tore the chicken apart and arranged it simply on a plate.
The glutinous rice stuffed inside the chicken was also put into a small bowl and placed upside down next to the chicken.
"Please enjoy it while it's hot!"
Hot and fresh, that's the essence of beggar's chicken.
Zhang Yuwen's private banquets tend to feel more like family dinners, lacking the formality of business banquets.
After the master picked up a piece of food with his chopsticks, everyone divided it up cleanly, one chopstick for each person.
"This fragrance is very unique; it's delicate yet not bland, strong yet not muddy!"
The master's assessment was spot on, but there was no agreement, only the sound of the girls happily slurping chicken bones.
Although they are dancers in a troupe and look glamorous.
In reality, their income is not enough to support their extravagant eating and drinking.
Moreover, due to their profession, they also have to control their diet.
So tonight, this special night, is also a happy night for them to feast to their hearts' content.
"Silly children, eat slowly!" The master smiled with satisfaction. In her heart, these disciples were no different from her own daughters.
The second dish was Typhoon Shelter Fried Prawns, a classic Cantonese dish from Hong Kong.
The shrimp part of this dish is very simple. Lu Yuan still used black tiger shrimp. There was no other way; it was the highest quality shrimp he could find.
The key lies in the use of garlic and the preparation of the stir-fry ingredients!
First, the typhoon shelter-style stir-fry sauce is actually made by stir-frying breadcrumbs with dried chili peppers, fermented black beans, chili oil, and seasonings to create a complex flavor.
This step requires a generous amount of seasoning, as the flavor is ultimately transferred to the shrimp through the seasoning. If the flavor is too bland, the shrimp will have no taste.
Although I couldn't find breadcrumbs for sale, Wei Yinghong has a lot of bread now, and it's very easy to make it myself.
Lu Yuan made breadcrumbs using his mother's bread, and the taste was far superior to commercially available industrial products.
Next is frying garlic. Mince the garlic, rinse it briefly with water to remove the slime, then fry it in oil until golden brown.
Devein the prawns, remove the starch, and deep-fry them in the same oil used to fry the prawns until golden brown and crispy.
After frying the shrimp, you can also fry some lotus root slices as a side dish.
The last part is simple: heat the pan, add a little oil, sauté the ingredients, and give the shrimp a base flavor.
Add the stir-fry ingredients and garlic, stir well, and it's ready to serve!
When this dish is served, a rich garlic aroma instantly fills the air.
"Typhoon Shelter Style Fried Prawns - I never expected the chef at this country restaurant to know how to make this dish."
The master was somewhat surprised. The first two desserts were quite elaborate, and the beggar's chicken also fit the style of the place.
But Typhoon Shelter-Style Fried Prawns is a dish that is rarely served in restaurants in the provincial capital, yet this small country restaurant actually has it.
"Master, is there anything special about this dish?" Yuanyuan asked curiously.
"This is a Cantonese dish. My master ate it when he went to Guangdong Province for an exchange program. It has a very unique flavor."
After the master finished speaking, he couldn't wait to pick up a shrimp, and he didn't expect it to be so big.
One bite, and you're immediately struck by the extreme crispness, followed by an intense savory aroma, and then a savory and slightly spicy aftertaste.
"Delicious! The taste is very authentic! Master believes you came all this way because of the taste!" Master said to Zhang Yuwen after finishing the meal.
"Master~~!" Zhang Yuwen instantly cleared her name and almost burst into tears.
The other girls also picked up shrimp and started eating, immediately letting out exclamations of surprise.
Lu Yuan gave a large quantity; each person received three large shrimp.
The black tiger prawns were large and meaty, and the girls enjoyed them immensely.
Just as one problem was about to be solved, another arose. Before they had even finished eating the shrimp, a cold dish was served in between: a cold salad of wild game and three kinds of shredded vegetables.
These were the same dishes served at the private banquet for President Wang before: dried lily, wild bracken, and wild black moss.
For this table, Lu Yuan did not follow the method of serving cold dishes first and then hot dishes.
This kind of meal plan that satisfies their emotions is the most comfortable way for them to eat.
Since the prawns were fried, they were best paired with a refreshing cold dish.
Lu Yuan plans to preserve this dish for a long time. After a few years, when it is no longer available, people will miss the memory of being able to eat wild game.
The fourth dish was served quickly: Beef with Doubanjiang (fermented broad bean paste)!
This dish was popularized by Russian President Vladimir Putin at a state banquet.
Although it is a dish served at state banquets, the method for making this dish is very simple.
The key is to select good ingredients. Lu Yuan chose the three-layered ribs of the small yellow cattle, also known as beef brisket.
Moreover, Lu Yuan only selects the middle section of the ribs and cuts them into the same short pieces, which makes the plating look very nice.
This dish is characterized by its savory sauce flavor, with a generous amount of fermented soybean paste, soy sauce, and Shaoxing wine.
Unlike the usual home-style cooking method, Lu Yuan arranged the stewed beef neatly on a plate.
Then reduce the broth until thickened, and pour it into a pretty little ceramic pot.
Inside the private room, in front of a group of girls, he poured the juice on the spot.
Humans are indeed visual creatures; the rich sauce coated the beef right there.
The girls immediately gave it a warm round of applause, as if the taste of the dishes had been elevated to a whole new level.
Lu Yuan delegated the task of pouring the sauce to Lu Jie.
He's busy in the kitchen, how could he keep running to the private rooms?
However, the girls were a little disappointed when they saw that it wasn't Lu Yuan who came to pour the sauce.
This method of cooking beef with fermented soybean paste is not common in northern China.
It has a rich, savory aroma and a bright red color, making it very appetizing.
The chef picked up a piece and put it in his mouth. The beef was tender and juicy, with a savory and slightly spicy flavor and a slightly sweet aftertaste.
"The beef smells delicious! Kids, have a taste. You always complain that the cafeteria food is bad, with hardly any meat. Eat more today!"