Chapter 289: Brother Fang, it's shiny

Huyou finished, it's time to start cooking seriously.
Fang Ze took four large lobsters out of the bucket and gave them to Liu Xingxing for treatment.
These four big lobsters are indeed wild Australian lobsters. They are not only large, but also full of wild vitality.
There were many wild shrimp species and species in China before. But with the economic development in recent years, the huge population urgently needs enough seafood to enrich their dining tables.
Therefore, it is absolutely impossible to meet the needs of more than one billion people by fishing wild seafood.
Fortunately, shrimp, a natural ingredient, only eats microorganisms. As long as there is no water pollution and there is a certain amount of oxygen and food, it can grow quickly.
Therefore, in the past ten years, the shrimp farms along the coast have spread all over the country, which not only suffices, but also has greatly reduced the price of shrimp.
But everything has two sides. Although the quantity of farmed shrimp is sufficient, both the shrimp taste, sweetness, and springiness are worse than wild shrimp.
Therefore, if you want to make a delicious lobster dinner, the shrimp you choose must be real wild shrimps, otherwise you wo n’t be able to make it delicious even if you have the talent.
Although the Australian lobsters are more colorful than the Mediterranean red shrimps with extremely bright colors or French blue lobsters with cloisonne colors, the fat and short French pink shrimps are better for counterfeiting. any problem.
Yunlong fried shrimp is not the same as ordinary fried shrimp. It is not simply fried, but it also has a special sauce in the lobster.
So you need to peel off the shell of the lower half of the place where the lobster can be used, and then pour the sauce.
This does not test the knife, but the postgraduate eyesight and micromanipulation on the hand.
After all, if it is not good to peel it, it will not only look bad. It's also easy for diners to guess ahead of time what's hidden in this and lose their sense of expectation.
The meat at the tail of the lobster is where the juice is the most and it needs to be taken out whole. Fang Ze directly opened Athena Vision, then took a small pair of scissors, waiting for Liu Xingxing to cook the lobster.
The lobster is cooked quickly. Prepare a pot of fish soup and cook it for a maximum of three or four minutes. Wait until the lobster shell turns red. Put it in the basin to control the water and cool.
This is also the way people usually choose to kill lobster.
In today's high-end restaurants, chefs generally put lobsters in the freezer for an hour for humanity, then take them out with the shrimps facing up and cut the shrimp heads from the middle.
This will not only kill the lobster quickly, but also make people look cruel.
After the lobster was cooked, Liu Xingxing adjusted the sauce, while Fang Ze cut the shrimp shells along the sides of the lobster's tail with scissors.
After the shrimp shells have been cut open, lower the scissors and pull the shells out by hand to expose the meat on the tail of the lobster.
If you are making ordinary lobster, you need to pull the meat from the tail of the lobster out of the shell at this time to ensure the integrity of the meat.
However, the requirements of Yunlong fried shrimp are just the opposite. It is necessary to remove the shell and leave the meat in the lobster to ensure the integrity of the lobster.
So Fangze took a small knife and made two strokes on the back of the lobster. Without harming the meat, the shell of the lower half of the lobster was peeled off completely.
At this time, the lobster looked like a beauty wearing only shoes and clothes.
Of course, the beauty also needs to go to the toilet, so in addition to taking the shell, you must also remove the inedible black blood vessels and other parts in the lobster.
However, with the help of Athena Vision, this one can't help Fang Ze, he made a knife on the shrimp, and exposed the black blood vessels inside.
After taking out the black blood vessels, Fang Ze's first mission was completed.
At this time, Liu Xingxing also adjusted the sauce.
The sauce for Yunlong Fried Shrimp is made by mixing egg yolk with oil and adding milk and sugar. The flavor itself is already great, let alone mixed with umami shrimp.
However, even elementary school students know that if they just pour the sauce on the shrimp, the sauce will surely flow into the pan when fried, resulting in no way to taste.
Therefore, the lobster needs to be covered with a layer of tofu, and the sauce is locked so that the sauce will not flow out even when it is fried in a pan.
This is also the origin of the name Yunlong Fried Prawn.
Clouds are bean skin clouds, and dragons are lobsters. This is a gourmet that can also shake the chefs of the dark cooking industry.
After Fang Ze carefully wrapped the sauce with the prawns in soy skin, Liu Yanxing then smeared the starch on the tail of the lobster and sprinkled some walnut powder by the way.
After putting the lobster into the oil pan in this way, not only the whole lobster tail will be covered with a layer of delicate and delicious skin, but also the shrimp meat that has been integrated with the sauce.
It makes people drool.
Put the four lobsters in the pan together, and Liu Xingxing will fry them slowly, adding the luminous properties to the lobsters by the way.
Speaking of glowing properties, Fang Ze began to have headaches again.
After all, it doesn't look like the first floor this time, shouting at the plane, the people around will follow suit.
At this moment, all of them were sitting in front of the diners who were ready to enjoy the food. If you stand here and shout at the plane, you will be thrown out as a mental illness.
But it doesn't work without turning your eyes.
Because Liu Xingxing was fried with four lobsters, the iron pan used was very large, and there was no way to completely cover it with the lid alone.
And even if no one noticed, the camera on the side would faithfully record the scene.
At that time, the problem that Fang Ze needs to face is how to prove, like the organizer, that the dish is really glowing, rather than adding any chemical materials.
It can only be this way.
Fang Ze thought for a while and watched that the lobster was about to be cooked. Then he waved and took pictures of Lin Xiaoxin and the hard-working fan Mi Mi.
"What's wrong with Fang?" Mimi watched Fang Ze waving to him and hurried over.
"I want you to help us complete the final process of this gourmet." Fang Ze said, while Mi Mi stood beside him.
"Last step?" Mimi looked at the lobster in the wok and asked, "Is there anything missing from this?"
"You still need friendship and hard work to win." Fang Ze said the standard lines of the famous comic magazine teenager jump.
"Eh." Not only Mimi, but even Lin Xiaoxin looked at Fang Ze in a haze, not knowing what kind of ghost Fang Ze was doing.
"You don't need to know too much about this." Fang Ze waved his hand and surrounded the four people in a circle. Then Fang Ze put his hands on Mi Mi and Lin Xiaoxin's shoulders, and Mi Mi put his hands on Liu Yixing and Fang Ze. Liu Xingxing's hands rested on Mimilin Xiaoxin.
"Well, I'll call one, two, three after a while, and everyone will close their eyes and shout for cheers. This means that this dish is done by everyone. Okay?"
"Okay." Liu Xingxing, the honest child, agreed first.
Although Mimi felt that this was a bit ridiculous, this move also showed that Fang Ze was treating him at this time, so he nodded in agreement.
Only Lin Xiaoxin raised her small head and said to Fang Ze, "When did you become such a second-class?"
"Because I have been with my young and beautiful girlfriend for a long time, my heart has become younger." Fang Ze sounded awkward in the romance drama, but the sentence that pleased the girl coaxed Lin Xiaoxin, As Lin Xiaoxin was blushing, Fang Ze shouted decisively, "Close your eyes, one, two, three!"
"Come on!"
A loli, a madam, a young man, and a pervert. Loud voices spread from the playing field, causing both the surrounding chefs and the diners waiting to taste the food in front of them. come.
At the same time, the Yunlong fried shrimp was finally fried, and the bright white light burst out of the lid and scattered towards the surroundings, trying to prove that he was unusual.
But unfortunately, all these lights were blocked by the wall of Fang Ze's four people, and they were not seen by outsiders.
Didn't let Lin Xiaoxin, who was stupid really closed her eyes, see ~ EbookFREE.me ~ Also did not see Liu Xingxing, because Liu Xingxing knew Fang Ze was to cover up the light of Yunlong fried shrimp, but he still Close your eyes honestly and shout earnestly.
And seeing this light, in addition to Fuzhou Ze, you are not so honest, after all, just pretended to close their eyes, but left a seam.
"Okay." After shouting, Fang Ze motioned everyone to open their eyes and stand up. Because with the shouts of several people in Fangze, reporters who had been shooting other chefs were also attracted.
Taking advantage of this period of time, Liu Xingxing hurriedly put the fried lobster on a plate, while Fang Ze seemed to affectionately use his arms to go up Mi Mi's shoulder.
"Fang Brother, it's glowing!" Mimi yelled softly without understanding Fang Ze's meaning at all.
After all, dishes that glow, he also saw them for the first time.
"You mean the light above your head." Fang Zezhuang glanced dumbly at the chandelier on the top of the building and said, "It really shines too brightly."
"No, I mean dishes, dishes."
"Dish, the dishes we made this time are perfect, so don't worry about it." Fang Ze said as he drew Mimi directly to the reporter who came over.
"Hello." The reporter looked at such a strange combination of chefs and asked, "I heard you were calling for victory just now, so I came here to see."
"We shouted victory because this dish was jointly prepared by the four of us, so we cheer together and increase our confidence." Fang Ze said to the reporter who was ready to shout.
"This is a very important member of our team Mimi."
"Fa, no, Fang, hair." Mimi still hasn't looked back from the shock of seeing the lobster glow just now.