Li Yao collected four mutated brocade dragons this time, and none of them were light.
Li Yao took out a 6-kilogram shrimp, intending to make a salt and pepper mantis shrimp.
First, scrub the surface of the shrimp shell clean with a brush. Then, insert chopsticks into the vent at the tail end of the lobster to let it urinate.
After urinating, use scissors to cut the thin membrane connecting the head and tail of the lobster and twist the head and tail apart.
Then cut off the shell on the underside of the lobster tail.
Remove the lobster meat from the shell.
After removing the shrimp's intestinal tract, cut the lobster meat into pieces and set aside along with the lobster tail shell.
Next, remove the shell from the lobster head and clean out the heart, stomach, intestines, and gills. Then chop the lobster head into pieces and set aside.
Place the lobster pieces in a plate, add cooking wine, and marinate for 20 minutes. After marinating, remove and drain the lobster pieces, then coat the exposed parts of the lobster meat with cornstarch.
Heat oil in a wok over high heat. When the oil reaches 70% of its maximum temperature, add the lobster pieces and fry until they turn golden red. Fry for another 2 minutes, then remove and drain the oil.
Heat oil in a wok over high heat again. When the oil is about 50% hot, add the white parts of the scallions, ginger, and garlic and sauté over low heat.
Then add the lobster pieces, bird's eye chili, and purple onion, and stir-fry over high heat.
Season with salt and pepper, sugar, and salt during the process.
After stir-frying for 3 minutes, add the green onions and stir-fry evenly. After plating, Li Yao quickly stored it in her space.
Li Yao only used half of the shrimp meat in the salt and pepper shrimp dish; the other half was used to make garlic lobster.
Cut the remaining lobster meat in half, take out a plate, put lettuce on it, and crack open the lobster claws and put them on the plate as well.
Place the plate in the steamer, top with minced garlic sauce, and drizzle with a spoonful of steamed fish soy sauce.
After steaming for 12 minutes, Li Yao quickly put the food into her spatial storage after it came out of the steamer.
This garlic sauce is an all-purpose garlic sauce that Li Yao made based on an online video.
Mince the garlic, divide it into two portions, rinse one portion with water, drain it, and set aside.
Grind the small red chilies into a fine powder and set aside.
Heat oil in a wok until it reaches 40% of its maximum temperature. Add the minced garlic (washed and drained) to the oil and fry until golden brown. Then add the chopped chili peppers.
After stir-frying for a few seconds, add chicken bouillon, sugar, salt, and oyster sauce, stir-fry evenly, and then turn off the heat.
After removing the stir-fried garlic from the pan, pour in the remaining raw garlic and mix well.
This garlic sauce is delicious for stir-fries and steamed seafood.
Take care of the magnificent dragon.
Li Yao also steamed garlic scallops.
Each scallop is about the size of a palm, with a beautiful white shell that has a pearly luster and shines brightly in the sunlight.
Zao Liyao cut open the clam, removing the meaty side, rinsing it clean with water, placing minced garlic sauce on it, and steaming it. After steaming, she quickly stored it in her space.
Then Li Yao saw a purple sea urchin the size of a basketball. This sea urchin was quite large; it wouldn't fit in the steamer.
Li Yao could only take out a portion to use, so she steamed a sea urchin with egg in a bowl.
First, rinse the fresh mutant sea urchin clean, cut an opening, cut along the edge of the sea urchin's teeth, remove the internal organs, rinse them clean, and extract the yellow roe.
Place the yellow paste on kitchen paper to absorb the moisture.
Take out four eggs, add four times the amount of water, and season with salt and soy sauce.
After beating the egg mixture well, put the sea urchin roe paste into a small bowl, pour in the egg mixture, and place it in a steamer.
Steam the rice until it's about 80% cooked, then place sea urchin roe on top of the steamed egg, and drizzle with a little bit of beaten egg.
Finally, cover the pot and steam until fully cooked.
The steamed sea urchin and egg dish was now ready. Li Yao quickly stored the bowl in the [Infinite Space].
I looked at the last dish of the day.
mackerel.
Remove the internal organs, head, skin, and large bones from the fresh mutant mackerel.
After rinsing, pat dry with paper towels.
Place a few lemon slices at the bottom of the baking pan, then put the fish on top.
Add some lemon juice, and preheat the oven to around 160 degrees Celsius.
Then top the fish with pepper, salt, garlic slices, and cilantro. Finally, drizzle with olive oil.
Bake in the oven for 25 minutes, then wait 5 minutes before taking it out.
Li Yao set the timer, and as soon as the time was up, she quickly disappeared into the [Infinite Space].
That concludes today's mutated seafood feast.
The brocade dragon and the mutated grouper alone weighed several kilograms, so Li Yao didn't prepare any staple food.
There are many types of wine that pair well with seafood, including baijiu (Chinese white liquor), huangjiu (yellow wine), white wine, and sparkling wine.
Li Yao didn't care about such things anymore. If there was crab, she would pair it with ginger cola; if there was fish, she would pair it with some white wine and champagne.
Fruit juice should not be paired with seafood, especially if both are mutated; it's like eating arsenic.
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