Qin Yi first threw beef bones, pork bones, chicken carcasses, ham, and pork skin into the large pot.
Only add old ginger to remove the fishy smell.
Simmer the original flavorful broth for eight hours.
We'll uncover the pot this afternoon.
This recipe looks like it's very spicy and numbing.
She decided to try making it exactly as listed above, and see how it tasted before making any further plans.
The first step, making the spicy lobster sauce, is the main event.
In her previous life, Qin Yi was lazy and always bought hot pot base instead of cooking lobster.
But she knew that shops with good food would all have their own special sauce.
It's convenient to use and has a unique flavor.
Commercial recipes emphasize a complex flavor and use a wide variety of ingredients.
I selected three kinds of dried red chilies alone.
Bullet-shaped, the new generation, and devilishly spicy—when paired together, each has its own unique aroma.
First, soak these bright red dried chilies and Sichuan peppercorns in white wine until they soften.
Next, prepare the chili sauce base.
The base sauce also comes in five kinds of sauces.
These are Doubanjiang (fermented broad bean paste), Ciba chili sauce, Xiangla sauce (spicy sauce), Lameizi sauce (spicy girl sauce), and Huangjiao sauce (yellow pepper sauce).
They were mixed together, turning red and yellow, which looked very festive.
The spices used in the brine should also be ground into powder.
This way you can't enjoy large pieces of ingredients, but you still get the spiciness of spices.
Next comes making the sauce.
This is a skill that can't be rushed.
The heat shouldn't be too high, otherwise it will burn.
First, simmer the "five sauces" over the lowest heat for 10 minutes. Once all the sauces have floated to the surface, add the previously soaked dried red chilies and Sichuan peppercorns.
You need to keep using a spatula to push all the ingredients back and forth to prevent them from sticking to the bottom.
The entire process requires meticulous and patient stirring, and slow simmering over low heat.
Once the aroma of the chili peppers has been released, add the previously ground spice powder and simmer for another 5 minutes before removing from heat.
The spice powder should be added last, because it will turn black and bitter if cooked for too long.
The whole process took about 25 minutes.
Qin Yi kept pushing the spatula at a steady speed, and by the time she finished, the small apartment was filled with a delicious aroma.
Just smelling the chili sauce makes my mouth water.
This stuff would probably taste good even if you dipped it in the soles of your shoes.
Moreover, once the sauce is prepared, a portion can be taken out each time lobster is cooked, which can significantly shorten the stir-frying time and make the meal ready faster.
After finishing these tasks, Qin Yi started stir-frying lobsters.
First, quickly deep-fry the lobster for 30 seconds; this will make the lobster meat firmer.
She was going to make shrimp in soup, so she prepared a bottle of beer beforehand.
Heat oil in a wok.
Add seasonings such as ginger, garlic, perilla leaves, and bay leaves to remove the fishy smell.
Sauté them with the secret lobster sauce until fragrant, then add beer and simmer until the sauce is reduced by half. Add your favorite side dishes.
Qin Yi chose potato chips and konjac chips.
These two dishes are easy to flavor, able to absorb the lobster broth without becoming soggy.
Once the potatoes have softened slightly, they are ready to be served with shrimp.
The plump little blue dragon had turned crimson red.
Place it on a plate.
Garnish with some chopped cilantro.
A fragrant and tempting dish of spicy lobster is ready.
Tian Rong kept swallowing her saliva.
I asked her for help, but all I really did was hand her the plate.
My sister did it all by herself, from beginning to end, in one go.
If she hadn't brought the recipe, she would have assumed that Qin Yi had made it many times.
The little girl's admiration for Qin Yi grew even stronger.
But right now, the most important thing is that the lobster smells so good, she's really craving it.
Tian Rong licked her lips: "Sister, can I eat now?"
Qin Yi handed Tian Rong a pair of chopsticks, "Here, let's try it."
Tian Rong first picked up a piece of konjac, put it at the bottom, and dipped it in some soup.
The konjac absorbed the spiciness of the lobster soup.
It's so smooth and juicy, it's absolutely delicious!
I couldn't wait any longer and peeled a lobster.
Peel off the red shell to reveal the white shrimp tail inside.
You should also dip it in some broth; my sister says it makes it more flavorful.
The lobster was both springy and tender!
Tian Rong believes this is the most delicious thing she has ever eaten in her life!
I never expected Grandma's recipe to be so delicious. My sister's skillful cooking will definitely make this dish even better.
"Sister, you did a fantastic job!"
Tian Rong's nose was running from the spiciness.
While sniffling, he peeled shrimp, his hands greasy, with no time to wipe them clean.
"Ew~~~~~" Qin Yi couldn't bear to watch any longer and wiped the little girl's snot with a tissue, then asked with a smile, "Is it that delicious? Look how spicy it is on you."
"Sizzle~~~~ It's so spicy and numbing! But it's so delicious, I can't stop eating it, I just want to finish this whole plate in one go."
"No one's going to take it from you, eat slowly. We'll be doing several rounds of experiments today, so there's plenty of lobster!"
The little girl was stunned after hearing this.
"Sister, can we have days like this every day?"
Qin Yi shook her head helplessly.
She was quite satisfied with the recipe, but felt the numbing sensation was too strong.
If used solely for lobster dishes, it's indeed excellent, with a very satisfying flavor profile, fitting the heavy-flavored style of late-night eateries.
But she wanted to use the recipe to make lobster powder.
If there's too much numbing seasoning, customers might bite into peppercorns while eating the noodles, or be so numb from the numbing sensation that they have to keep drinking water, making the noodles slurp up a tiring experience.
It needs to be changed!
Start by changing the lobster sauce at its source!
Qin Yi divided all the ingredients needed for making the sauce into small portions for experimentation.
She had previously used 50 grams of Sichuan peppercorns, and she planned to grind them all into powder, then reduce the amount to 35 grams and 20 grams, to test the difference in the lobster flavor when cooked with the two different chili sauces.
Qin Yi was busy conducting experiments.
A moment later, a plate of lobster with less spice was placed in front of Tian Rong.
She hadn't even finished eating yet.
A slightly spicy lobster dish was placed in front of her.
My sister said she's going to make a completely numbing-free version later to try.
At first, she enjoyed her meal very much...
Later on, I was in a state where my stomach was too full to eat anymore, but my eyes were still wide open.
But she kept peeling the shrimp.
When Qin Yi finished her work and sat down to rest, three pieces of peeled, tender shrimp meat were neatly arranged on her plate.
"Minor numbness, slight numbness, no numbness, please enjoy, sister."
This really saved Qin Yi a lot of trouble.
After eating them all, Qin Yi felt that the slightly numbing flavor was the best.
Just the right amount of Sichuan peppercorns can enhance the aroma of lobster and remove any unpleasant odors, leaving a lingering fragrance on the palate without overpowering the main flavor.
After a morning of work, Qin Yi finally decided on the main flavor for the lobster.
Once the stock is ready in the afternoon, I can replace the lobster bisque made with beer with the stock and make a delicious bowl of lobster noodles.
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Last night, Lulu packed a serving of fried rice noodles to take home as a tribute to the matriarch of her household.
Her mother is watching a TV series.
I was initially very excited when my daughter told me she brought back a late-night snack.
Seeing that it was a bowl of rice noodles, he pouted in disgust: "Why are you treating your mother like this? Who eats fried rice noodles for supper? You didn't even bring me some barbecue."
Lulu remained silent.
Quietly approaching the Empress Dowager from behind, he gently opened the lid of the rice noodle dish.
The aroma of stir-fried green peppers and pork mixed with rice noodles immediately wafted out. The peppers had an indescribable, irresistible flavor that made you start imagining how delicious it would be even before you tasted it.
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