In addition to making soup, he also developed a keen interest in several classic Cantonese stir-fries recorded in it.
The factory affairs were much less handled, so he went into the public kitchenette in Lao Bao's dormitory building, ready to show off his skills.
Fried shrimp with scrambled eggs is a dish that requires careful attention to the cooking time.
Lu Qingyang asked Zhou Jianshe to go to the supply and marketing cooperative in advance to find freshly caught shrimps.
He peeled the shrimp and marinated them with a little salt, pepper, starch and a little oil.
Crack the eggs into a bowl, add a little salt and a little warm water and beat evenly, so that the scrambled eggs will be more tender and smooth.
The temperature of the coal stove in the small kitchen was difficult to control, but this was not a problem for Lu Qingyang.
He first heated the pan sufficiently, added a large amount of oil to grease the pan and poured in the shrimp, then added cold oil and quickly poured in the shrimp and stir-fried until they just turned red and curled up, then served immediately.
Leave some oil in the pan and pour in the egg liquid.
When the egg liquid is about to completely solidify but is still in a semi-fluid state, quickly pour in the shrimp meat, quickly flip the pan twice to allow the egg liquid to evenly coat the shrimp meat, and immediately remove from the pan and serve.
The eggs on the plate were golden in color, as tender and smooth as tofu, with almost visible solidified blocks, and pink shrimps embedded in them, steaming hot and fragrant.
Lao Bao and the others were stunned. They didn't expect that scrambling an egg could be done to such a high level.
Lu Qingyang processed the fresh squid he bought. He followed the recipe, carefully tore off the outer membrane, cut the inside into fine "squid-shaped" cuts, and then cut into even-sized pieces.
Chop the green and red peppers into pieces, and prepare the Yangjiang fermented black beans and minced garlic.
Still using a hot pan and hot oil, first add the fermented black beans and minced garlic and stir-fry until fragrant. The rich aroma of fermented black beans instantly comes out and fills the entire corridor.
Then add the squid and stir-fry vigorously. The squid will quickly curl up into beautiful wheat ears due to the heat.
Then add the green and red pepper pieces, continue to stir-fry quickly, pour in a little sauce made with soy sauce, sugar, pepper and water starch, and mix well in the pan.
This dish has a strong wok aroma, the squid is crispy and tender, the peppers are crisp, the salty and fragrant fermented black beans are appetizing, and the color is glossy, with alternating red and green, which is extremely tempting.
The "caiyuan" in caiyuan stir-fried beef 꿗 refers to the tenderest part of the cai.
Lu Qingyang selected some small pond vegetables from the field and only took the stems, using the leaves for other uses.
The beef is sliced thinly against the grain and marinated with a little soy sauce, sugar, starch, oil, and water to allow the beef to absorb moisture and become tender and smooth.
When stir-frying, quickly stir-fry the beef until it changes color and serve.
Heat the minced garlic in a wok, stir-fry the vegetables, sprinkle a little rice wine to enhance the flavor, wait until the vegetables are cooked, pour the beef back in, stir-fry quickly, season and thicken with a thin starch.
The beef in the dish is incredibly tender, the vegetables are green and crisp, and the gravy and vegetables are a perfect combination of freshness.
Sweet and sour pork is a classic dish that requires more seasoning and sweet and sour sauce.
He chose pork tenderloin with alternating fat and lean parts, cut it into pieces, loosened it slightly with the back of a knife, marinated it with salt, soy sauce, and egg liquid, and then evenly coated it with starch.
Heat oil in a wok until hot (60°C). Add the meat pieces one by one and deep-fry until they are set. Once the oil heats up, deep-fry again to achieve a crispy exterior and juicy interior. In another wok, simmer the sweet and sour sauce until thick and bubbly. Quickly add the fried meat pieces and the green peppers prepared earlier, and toss the wok quickly to coat each piece of meat evenly with the sweet and sour sauce.
The dish has an attractive bright red color. The first thing you taste is the sweet and sour sauce, and then you bite into it and you'll find the meat is crispy on the outside and tender on the inside.
When these delicious Cantonese stir-fries were placed on the small table that was put together temporarily, Lao Bao, Zhou Jianshe, Sun Xiangqian and others were all staring in amazement.
Lao Bao swallowed his saliva and looked at the table in disbelief, which was comparable to the dishes on the restaurant table.
Chen Mo was also very surprised and tasted each one carefully.
"These dishes are spicy and strong in flavor, perfect for children."
Lu Qingyang took off his apron and said with a smile, "These recipes are all memorized in detail, and I just copied them. It seems that Cantonese stir-frying emphasizes fresh ingredients, delicate knife skills, quick cooking, and the right amount of sauce. These dishes are rich in flavor and go well with rice. The preparation is also quite complicated. I think there is great potential for introducing them to our 'Xinweiju' and they will definitely become our new signature dish!"
Lao Bao picked up a piece of crispy, tender and springy stir-fried squid with black bean peppers and glanced at the plate of crystal clear scrambled egg and shrimp. While enjoying the delicious taste, he also felt relieved of some realistic worries.
He put down his chopsticks, smacked his lips, and said with a hint of regret:
"Qingyang, these stir-fries are absolutely delicious! If you sell them in your restaurant, they will definitely be a big hit! But..."
He frowned slightly. "These squid and shrimp are easy to get here in Suicheng. They're cheap and fresh. But if we want to ship them to Beijing... the journey is long. In hot weather, they'll probably go bad before they even reach the farm. Even if we can manage to ship them in winter, the price will have to be much higher. If we set the price too low, we'll lose money. If we set it too high, who can afford to eat them? This... this is probably going to be a bit difficult."
When Zhou Jianshe and Sun Xiangqian heard this, they nodded in agreement, thinking that what Lao Bao said made sense.
The freshness of seafood is indeed the biggest problem hindering the northward travel of these southern delicacies.
Lu Qingyang was tasting the sweet and sour pork he made. Hearing this, he paused, but there was no sign of difficulty on his face. Instead, he showed an unfathomable smile.
"Uncle Bao, the issue you're considering is very practical and crucial. However... as for the issue of food supply and preservation, I have my own solutions."
He stretched out his chopsticks and picked up a piece of squid. "As for the channels, there are always some. Just put them aside. Since I dare to think about bringing these dishes back, I can definitely ensure that customers in Beijing can enjoy the freshest and most authentic taste.
I will also control this within a reasonable range to ensure existing profits. The specific operation involves some business arrangements, which I will not be able to elaborate on for the time being."
He has his own space, so storing the food would definitely be a problem.
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