The big lobster Tu Rongrong also thinks that it should be steamed like the king crab, so I added a steamer to put the big lobster on it to steam. The big lobster is not as big as the king crab, so several of them are steamed together.
Let them wash the abalone or something and put it aside, and then start to process other ingredients. Chu Xingye and the others can help her, but they should pay more attention to her cooking methods.
Seablue Star's crabs are quite big. Although the swimming crab weighs more than ten catties, it is actually several catties in size, so Tu Rongrong took these several catties of swimming crabs and prepared to make incense. spicy crab.
The crabs have been cleaned, and Tu Rongrong removes the inedible viscera and gills from the crabs, and then cuts the crabs into several pieces. After all, these crabs are big, and Tu Rongrong hopes that they will taste better, so cut them into several pieces piece.
Onion, ginger, garlic, Zhou Chuyan and the others have already prepared a lot. After all, there are really a lot of seafood today, and the seafood uses a lot of onion, ginger, and garlic, so it has already been prepared at this moment, and the velvet can be used directly. up.
Tu Rongrong turned on the fire of a stove, took the wok and put it on to heat it up, poured oil on it, put in the bean paste and sautéed it until it was fragrant, after the bean paste was fried to a red oil, put in sea pepper segments and pickled peppers , sliced ginger, sliced garlic, chopped green onion and sauté until fragrant.
Then add the crab pieces and stir fry. When the crab pieces are almost cooked, add the seafood sauce and chopped pepper sauce and stir well.
Finally, put in an appropriate amount of water, cooking wine, and salt, cover the lid and cook until the crab shell turns red, and the crab meat can be out of the pot after it is completely cooked.
"Okay, bring a plate here." Tu Rongrong saw that the crabs in the pot were almost fried, and asked someone to prepare the plate without looking back.
"Here we come, Master, here you are." Zhou Chuyan took the large plate from the cook and put it on the desk beside her, and Tu Rongrong directly took a large pot of spicy crabs and put them on the plate.
"Spicy crab is ready, you put it in a food box." After Tu Rongrong put the spicy crab on a plate, he ordered Zhou Chuyan to say, "It's just a dish that has just been cooked, wait a while when all the dishes are finished." eat.
"Good Master." Zhou Chuyan nodded obediently, picked up the spicy crab and put it in the insulated food box next door. Anyway, there is no seafood in the menu of Zhenxiu Pavilion today, so the seafood feast cooked by Master is of course they follow Master eat together.
[Ah, I put it away before I tasted it!]
[Is this called Spicy Crab? It's too fragrant and too spicy, but it's delicious. I just took a bite, but I put it away if I didn't taste the real taste qaq]
[Goddess, leave it for us to eat.]
[Goddess, don't be like this, don't let us eat after finishing all the dishes every time.]
[Goddess, Goddess, you can cook a dish for us to eat, we don't dislike it at all.]
[So many peppers? Won't you go to the hospital if you eat it?]
[Yes, yes, it's so red that I'm sweating, I've been sneezing just now.]
[Is this really edible? So many peppers and so many crab shells, is it really edible?]
[I said, can you newcomers talk less and watch more?]
[That’s right, are you still doubting the ability of the goddess?]
[Have those who doubted the goddess's culinary skills eaten all kinds of food produced by Seablue Star, as well as all kinds of food produced by Starlight?]
[Is the goddess's cooking skills great? She said that if you can eat it, you can eat it, and the things she makes are very delicious.]
Tu Rongrong doesn't care about some new viewers' doubts about him at all. Looking at the number of online viewers who are now more than 20 million, Tu Rongrong doesn't have much fluctuation. After all, a real internet celebrity has at least billions of fans. Where is she now
Thinking about Chen Jinye's tens of billions of fans, Tu Rongrong doesn't think that his 20 million online viewers are too many, although compared to the fans who wrote novels when he was on earth, Tu Rongrong Cashmere does not fluctuate much now.
Thinking of novels, Tu Rongrong has already forgotten the novels she published in Xiaoxiang Academy, and the second book she wrote after finishing the first novel has also been archived in full, and now the novels are automatically updated in the background, she I don't even know if my second novel has been updated.
Now Tu Rongrong is not in the mood to think about his own novels. After cooking the spicy crab, Tu Rongrong is going to make chilli and refreshing shrimp.
The sea prawns have been cleaned and the heads and threads have been removed. I have told the apprentices and the helpers in the kitchen how to deal with these seafood velvets. Therefore, the parts where the prawn heads and prawn threads are covered with dirt have been removed. .
The prawns are marinated with salt and then steamed in a steamer. These sea prawns are not as thick as the shells of big lobsters, so they can be steamed in a few minutes. Put the prawns in the steamer and steam them, then take out the millet peppers, wash them and cut them into sections.
"Seafood is easy to cook, and it can be taken out in about two or three minutes. After taking it out, take a plate and put the shrimp neatly on the plate and put it next to me to prepare the sauce." Tu Rongrong said to Chu Xingye .
"I see, Master." Chu Xingye nodded.
Tu Rongrong nodded in satisfaction, then took out the frying pan, added a little chili oil to heat it up, put in the millet pepper and sautéed until fragrant, then added fresh soup, salt, chicken essence, and sugar and stir-fried well.
After turning off the fire, let Chu Xingye continue to stare at the velvet. After the prawns are steamed, take out the seasonings that she sautéed for a while, and then add water starch to the seasonings to thicken the sauce, and then pour them into the prepared dishes. Shrimp on top will do.
"I understand Master." Chu Xingye nodded to show that he understood, and he would never disappoint Master's instructions.
Tu Rongrong didn't care too much, and told her apprentice to finish the finishing work, and then she continued to cook other dishes.
"Have the fans soaked yet?" Tu Rongrong turned around and asked, she didn't know who was responsible for soaking the fans, so she just asked, someone would definitely answer her.
"It's almost soaked." The robot kitchen assistant replied. After all, Tu Rongrong had already ordered it before. These robot kitchen assistants can't do anything else, and the execution of the order is still very perfect.
"Okay, take out the vermicelli and wash and drain the water." Tu Rongrong nodded and took out the peeled garlic cloves. She smashed the garlic cloves, cut and chopped them, and quickly minced the garlic cloves. Rong Sheng put it on a plate beside her, and she also took the shallots and chopped them up.
The abalone has been scrubbed clean by He Junqing and Zhou Chuyan, and the meat is carefully taken out to remove the intestines. After cleaning, cut a cross-shaped knife on the front and wash the shell.
Roll the soaked vermicelli into balls and put them evenly into the shell. Put the abalone meat on the vermicelli facing down, sprinkle with minced garlic, sprinkle with seasonings such as rice wine, light soy sauce, and fresh shellfish, and finally put the abalone in the steamer Steam in the oven for about 6 minutes, take it out, sprinkle with chopped chives, and drizzle with hot oil.
In addition to steaming abalone, Tu Rongrong also made the leftover abalone into stewed abalone.
The washed abalone is coated with velvet and boiled in a boiling water pot. After taking it out, take out the abalone meat and cut a cross-shaped knife. At this time, Chu Xingye had already cooked the crispy shrimp with chopped peppers, and after asking Zhou Chuyan to put this dish in the thermal food box, he came over to help Tu Rongrong.
After slicing the pork belly and chicken and handing them over to the master, Chu Xingye continued to stand aside and watch the master busy.
Put the pork belly on the bottom of the pot, then spread the abalone, then put the chicken on top of the abalone. Put the fluffed shallots, ginger slices and water.
"Look at the fire, wait until the pork belly, chicken and abalone inside are all cooked and rotten, then turn off the fire, take out the pork belly, chicken, green onion and ginger, then add rock sugar, salt, pepper, soy sauce and Shaoxing wine. "
"Just keep an eye on it," Tu Rongrong said.
"Okay." The apprentices and the kitchen helpers responded and obeyed Tu Rongrong's instructions.
－－－－－Off Topic－－－－－
I caught a cold again, and I was groggy and calvin yesterday, so I asked for leave.
There is no way to add updates today, I still have a cold...