Chapter 11 Three Dishes, One Soup, and One Fried Rice
Mo Qingyan felt that since God had arranged for him to come here, he was going to make good use of the delicious Chinese food and promote it here.
The meat of this lobster is delicious. Mo Qingyan plans to make a dish of steamed lobster with garlic vermicelli.
But the steamed lobster with vermicelli and garlic sauce made by Mo Qingyan is different from the steamed lobster with vermicelli and garlic sauce made here.
The steamed lobster with garlic and vermicelli made here is basically the kind that directly chopped garlic and vermicelli are placed on the lobster meat. After steaming, it is directly drizzled with soy sauce, then poured with hot oil, and then served.
The steamed lobster with garlic vermicelli made in this way tastes no different from the lobster that is steamed directly, except for the added garlic flavor.
The lobster meat cooked in this way will not only have a strong fishy smell, but will also fail to bring out the original deliciousness of the lobster.
The steamed lobster with vermicelli and garlic sauce made by Mo Qingyan was a common dish in his previous world.
Mo Qingyan ignored the large and small knives in the kitchen and directly picked up a regular kitchen knife.
Start processing the lobster.
Mo Qingyan cleaned the lobster and took the lobster meat out of the shell in just a few seconds.
The amazing thing is that after the lobster meat is taken out, the lobster's head, tail and shell are still connected and have not broken off.
Even the flesh of the two claws was taken out intact.
From washing the lobster to killing it, the whole process is done in one go and takes less than two minutes.
The three lively lobsters were so well-behaved in Mo Qingyan's hands.
When it was killed, it seemed as if it had no reaction at all, and the flesh that was taken out even moved.
After processing the three lobsters, Mo Qingyan cut the lobster meat into sections, then added a little salt, MSG and a few drops of newly bought daughter's red wine to marinate it.
This not only removes the strong fishy smell of lobster meat, but also makes the lobster meat firmer.
As for why we use Nv'erhong instead of cooking wine.
This is because although cooking wine can remove the fishy smell, it will make the lobster meat loose. By then, the steamed lobster meat will become woody.
After marinating the lobster meat, Mo Qingyan quickly began to process the tiger prawns.
He quickly washed the tiger prawns and picked out the shrimp threads.
Mo Qingyan processes the shrimp thread almost every one in two seconds.
The speed is very fast.
The only tool you need is a toothpick.
Then mix the meat from one of the shrimps with the purchased pork and mince it all by hand.
Set the remaining two shrimp aside.
Just then, Song Beichen and Yin Yiyi brought in the peeled garlic, and Mo Qingyan chopped the meat while asking Song Beichen to get two boxes of lychees.
Song Beichen asked curiously, "Brother Mo, what do you want to do with the lychees? Do you want to eat them?"
Mo Qingyan said, "I don't want to eat them. You two can help me peel the lychee shells and pits. I want the lychee flesh to cook."
Since they had nothing to do, it was just right for them to help peel the lychees.
ah? Cooking with lychees?
Is this edible?
Why does it sound like dark cuisine?
However, the two freeloaders were self-aware and knew they had no right to question the cook.
Just go and peel the lychees obediently.
By the time they finished peeling the lychees, Mo Qingyan had just finished chopping the meat.
Then chop the lychee flesh into pieces, add it to the meat, stir well, add seasonings, and marinate.
Then, Mo Qingyan began to process the crabs.
Female crabs in September, male crabs in October.
Now is not the best season to eat hairy crabs.
But even though it is not yet the season for eating hairy crabs, the hairy crabs from Yanghu Lake look fatter and more delicious than ordinary crabs.
The hairy crabs from Yanghu Lake are clear water hairy crabs, their bodies are not covered in mud, and they are large and fat.
Its meat is firmer and more delicate than that of ordinary hairy crabs. The crab roe should be fuller and the color should be brighter.
Mo Qingyan only bought female crabs.
The female crabs are not at their plumpest at this time, so the crab roe is not very full.
But compared with other hairy crabs, it is already very good.
Mo Qingyan was also very fast at peeling crabs. It only took her two minutes to clean a crab, peel it completely, and sort out the crab meat and crab roe.
The crab roe that Mo Qingyan took out was all intact.
Whether she is processing lobsters, tiger prawns, or crabs, Mo Qingyan's movements are very pleasing to the eye.
Now Song Beichen and Yin Yiyi, who were standing at the kitchen door, were stunned.
The audience in the live broadcast room watched without blinking.
Song Beichen sighed, "I finally understand why Brother Mo has so many calluses on his hands. The way he handles seafood is something that cannot be accomplished without three to five years."
Yin Yiyi couldn't help but say, "I think Brother Mo went to the restaurant to experience life. He didn't go to be a waiter, but went to the kitchen to be a chef."
It is simply impossible to process seafood in this way every few years.
The audience also worshipped him.
Among them, a professional chef spoke out.
"I'm a professional chef. I can guarantee that even a professional chef may not be able to do the way Mo Qingyan handles seafood."
"That's right, I'm just a chef at a star-rated restaurant. Even the head chef of our restaurant can't handle seafood as skillfully and fluently as Mo Qingyan."
"When I saw so many calluses on Mo Qingyan's hands before, I actually doubted Mo Qingyan's identity. After all, a pair of hands covered with calluses like this can't possibly be the hands of a rich second-generation. Now I don't doubt it anymore. Judging from the way she handles seafood, Mo Qingyan must have put in a lot of effort to learn cooking."
"In fact, at noon, I also suspected whether Song Beichen and Yin Yiyi were acting with Mo Qingyan. After all, it's just fried rice, how delicious can it be. But now, I think Song Beichen and Yin Yiyi may not really be acting. Maybe Mo Qingyan's cooking skills are really good."
"What do you mean maybe? His cooking skills are good. Anyway, for someone like me who only knows how to make instant noodles, I can only admire him."
…
Chefs are not acrobats, and many times, cooking does not look that pleasing to the eye.
But maybe it’s because Mo Qingyan is good-looking, so no matter he is cooking or preparing seafood, it looks so pleasing to the eye.
Especially his hands, although covered with calluses, his fingers are long and slender with distinct joints. Those are a beautiful pair of hands.
Plus, his skin is naturally fair and never gets tanned.
With his slender fingers holding a kitchen knife, he danced among the seafood. His hands were not greasy and dirty like those of other chefs.
Mo Qingyan handled the food just right and her hands didn't get dirty at all. The scene was indeed very pleasing to the eye.
Later, when Mo Qingyan started to cook, the scene was even more dazzling.
An hour later, three dishes, one soup and one fried rice were ready.
This time the fried rice is not the egg fried rice we had at noon.
Instead, it adds crab roe and crab meat from Yanghu hairy crabs.
Removed carrots and garlic and added ham.
The egg fried rice with crab roe and crab meat looks even better.
The color is golden yellow, and the white crab meat has been marinated in advance.
When cooked, it is spread on the fried rice, like white jade in a pile of gold.
Finally, add green chopped green onions as garnish. It is like the kingfisher feathers in gold and jade.
Mo Qingyan made this egg fried rice look like a work of art.
Song Beichen and Yin Yiyi couldn't help but sigh:
“This egg fried rice is really pretty.”
"Yeah, it looks better than the egg fried rice at noon."
"This is hairy crab fried rice, an upgraded version of the fried rice we had at noon."
Knowing that she would make fried rice in the evening, Mo Qingyan cooked the rice in advance using an electric rice cooker.
This way, when you make fried rice in the evening, you can use it directly.
Then Mo Qingyan began to introduce three dishes and one soup.
The first dish is steamed red lobster with vermicelli and garlic sauce.
The method is simple. First, marinate the red lobster meat for half an hour, then stir-fry the garlic sauce, and then steam it together with vermicelli and lobster.
The second dish is the baked tiger prawns with sauce.
It is different from the method of lobster. Tiger prawns have thicker meat and are harder to taste.
Therefore, Mo Qingyan chose the method of baking with soy sauce.
If salt-baked, shrimps this big will lose their flavor and the meat will become tough if baked for too long.
But for the sauce-baked dish, the casserole method is used.
The biggest advantage of a casserole is that it can cook the ingredients in the pot in the shortest time possible. It can also ensure that the food is heated evenly.
When the shrimp are baked to 80% done, add the soul sauce.
Then serve it in the pan to ensure that the sauce has absorbed the tiger prawns.
It can also ensure that the sweetness of the tiger prawn meat itself will not be covered by the sauce.
The third dish is fried lychee meatballs.
Chop the tiger prawn meat, black pork and lychee meat into small pieces, mix and marinate them, then make them into meatballs.
Deep-fry half of the meatballs three times at high temperature.
Shape into croquettes.
This dish looks simple, but it is very labor-intensive.
The remaining meatballs can be made directly into meatball vegetable soup. Light and non-greasy.
In this way, three dishes, one soup and one fried rice are ready.
The fried rice here looks good, and the presentation of the three dishes is also very nice.
The aromas of the food blended together to form a captivating fragrance.
Not to mention Song Beichen and Yin Yiyi, even the three cameramen couldn't help swallowing their saliva when watching them.
Mo Qingyan looked at Song Beichen and Yin Yiyi who were standing opposite, staring at the food on the table and swallowing their saliva, and said, "Why are you still standing? Sit down and eat!"
"Then we won't be polite."
Song Beichen and Yin Yiyi couldn't wait to sit down.
The two of them immediately targeted the plate of fried rice.
As soon as the fried rice enters your mouth.
The two were stunned for a moment.
At noon, they all thought it was the best fried rice they had ever eaten.
Now, they are changing their tune.
Now this plate of fried rice is the most delicious fried rice they have ever eaten.
If we talk about the fried rice at lunch, they would give it 99 points.
So now they can give this fried rice a score of 120.
That’s right, the extra 20 points are the bonus points they give.
The rice grains are loose and elastic when you put them in your mouth.
The fresh fragrance of eggs and the salty and fresh taste of crab roe are perfectly combined.
The marinated crab meat is salty, tender and smooth.
After taking a sip, the two of them felt their souls were about to leave their bodies because of its delicious taste.
It’s delicious. It’s really delicious.
How can this fried rice be so delicious?
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