My daily life of cooking food in Tokyo

Chapter 316 Four Kinds of Crayfish

It's just that Xie Zixin's hesitant performance left Liu Minghui speechless.

I just kindly reminded you to wipe off the sauce from the corner of your mouth, why are you blushing?

He immediately said: "Zi Xin, corner of the mouth, corner of the mouth."

Xie Zixin, who was thinking about it, realized that she had misunderstood after hearing Liu Minghui's reminder.

Liu Minghui had no other intentions, but just wanted to remind himself that there was sauce on the corner of his mouth.

A huge sense of loss enveloped her, making her feel suffocated.

Stick out your tongue and lick it slightly.

Swept over the corners of the mouth, taking away the remaining red sauce.

Xie Zixin didn't realize how seductive her actions were at all.

He almost looked straight into Liu Minghui's eyes.

After secretly saying, "Don't look at anything inappropriate," Liu Minghui stood up and said:
"Wait a moment, the steamed buns in the pot are ripe. I'll bring them to you."

After saying this, he hurried back to the kitchen without waiting for the two women to agree.

He didn't see Da Huang's resentful eyes at all.

When you have a woman, forget about the dog, you scumbag!
I shouldn't have chosen to hang out with you just for the sake of eating!
Returning to the kitchen and uncovering the electric baking pan, Liu Minghui frowned.

Because I was delayed outside for a long time.

The steamed bun became a little burnt, smelled of burning, and definitely didn't taste as good as before.

ate?

threw?

After a moment of fighting between heaven and man, Liu Minghui suddenly felt relieved.

People can't eat it, but dogs can.

It's just a little burnt, which slightly affects the texture and taste. I'm sure the rhubarb won't mind.

Because it was when I entered the kitchen by myself, I heard its calling.

It means it must be hungry.

How could he, a good person like himself, bear to watch Dahuang go hungry?

Thinking like this, Liu Minghui no longer has any burden.

He quickly finished three crayfish sandwiches, and walked out of the kitchen with them.

bang.

Hearing the familiar sound of the door opening, the two women looked at Liu Minghui.

But he saw Liu Minghui put three crayfish buns into Rhubarb's dog bowl.

Liu Minghui said apologetically, "Rhubarb is hungry, let it eat first."

"Wait a little longer, I'll make another pot."

After finishing speaking, Liu Minghui turned around and walked back to the kitchen.

Hearing Liu Minghui's words, he looked at the crayfish steamed buns in the bowl.

Dahuang was moved.

Secretly, Liu Minghui is quite nice.

Heh heh heh heh, he enjoyed his lunch.

Just don't know why.

It thinks this lunch is delicious.

But there is always a strange smell.

It's like it's burnt, with a hint of bitterness.

But it seems like the best adjustment.

The delicacy has been sublimated, and the rhubarb has a different taste.

Yummy, Yummy, Yummy!

As expected of the person I chose, the food he makes is delicious.

I also know how to add an extra seasoning to give me a different mood.

Thinking of this, Rhubarb bit into the crayfish sandwich in the bowl again.

Such a delicious food, it must be savored.
-
After lunch, the three of them naturally sat together again and began to wash the ingredients.

In addition to crayfish as a staple food, there are some ingredients that need to be dealt with.

If it were just crayfish, it would be a bit too monotonous.

After thinking about it, Liu Minghui decided to prepare some more food to pad his stomach.

Some egg fried rice.

Some clear water.

These are excellent companions for crayfish.

With Liu Minghui joining, he found that the speed of cleaning crayfish was slower.

Some people start sleepwalking while washing.

He is often motionless and doesn't know what he is secretly observing.

Obviously there is nothing in the room.

Liu Minghui sighed, the three monks had no water to drink.

Fortunately, it's almost five o'clock in the afternoon.

Although it was dinner time, the three of them had no intention of having dinner.

Keep more food in your belly and eat more at night.

When Liu Minghui got up again and prepared to go to the kitchen to prepare today's dinner, the atmosphere in the living room returned to harmony again.

Without Liu Minghui, who was in the way, the two women looked at each other a little bit, and cleaned up the crayfish again with all their strength.

Can't lose!
I must not lose!
Under the blessing of this idea, every crayfish was brushed until it foamed at the mouth.

As clean as you want.
-
in the kitchen.

Liu Minghui, who put on his chef uniform again, started the battle.

Although the theme is only crayfish, there are countless cooking methods.

After thinking for a moment, Liu Minghui chose four methods.

I plan to let everyone enjoy it once.

Cleaned crayfish are not considered complete, and some further processing is required for the convenience of eating.

Remove the head with scissors, and remove the yellow part with running water.

It looks like shrimp yellow here, but it is actually hepatopancreas.

It is very easy to exceed the standard of heavy metals, especially when eating crayfish in Sakura Country, it is best to remove them.

Otherwise, it is easy to be baptized by Shennai tritium.

Then there is the deveining of the shrimp.

Grab the middlemost piece of the lobster tail.

Pull it around and pull it hard, and you can tear off a complete shrimp line.

It also tastes cleaner and more hygienic.

When making crayfish, the most classic garlic taste is naturally indispensable.

After the water boils, add ginger slices and green onion segments.

Put the processed crayfish into it for blanching.

Add a little white wine when blanching, the effect of disinfection and sterilization is better.

Only the crayfish produced in this way can truly meet clean and hygienic standards.

There is a misunderstanding here, that is, removing the shrimp line or blanching will cause the crayfish meat to become loose and woody.

In fact, this is only related to the freshness of the crayfish.

If you choose the freshest crayfish, you won't have this problem at all.

Put the processed crayfish into the oil pan.

The oil temperature is 150% hot, about [-] degrees.

This temperature will neither damage the deliciousness of crayfish.

It can also be better sterilized and disinfected to kill the parasites in it.

Although crayfish are delicious, health comes first.

Don't fry for too long, 15 seconds is enough.

Otherwise, the lobster meat will harden and lose its most delicious taste.

Next, let’s deal with the other protagonist of garlic crayfish—garlic!
Liu Minghui is preparing to make golden and silver garlic, which will have an even better texture and taste.

Wash the prepared minced garlic with water to remove the mucus and sugar on the surface.

If you don't do this, the garlic will easily become mushy, black and bitter when fried.

Squeeze the washed garlic to dry the water, add the washed garlic at [-]% oil temperature.

When the foam starts to disappear, turn off the heat and continue to fry the minced garlic with the remaining temperature.

Control the oil, pour it out and set aside.

The fried garlic has a fried aroma, and the layering will be stronger.

It tastes completely different from directly frying raw garlic.

The golden garlic is considered complete.

Silver garlic is simpler, it is the most common raw garlic.

Take half of the raw garlic and add the fried cooked garlic.

Add appropriate amount of light soy sauce, fried garlic oil, sugar, white pepper, salt and oil to taste.

Stir well, and the seasoning of gold and silver garlic is completed.

It is a very good condiment for making crayfish or scallops.

Heat oil in a pan, add ginger rice, garlic rice and chopped shallots and sauté until fragrant.

Under the stimulation of hot oil, the fragrance is already fragrant in just a moment.

At this time, add the prepared gold and silver garlic sauce.

Stir-fry a little bit, put in the crayfish and stir-fry quickly, then pour in an appropriate amount of beer.

Don't use too much beer. If there is too much beer, you can add some water to cover the crayfish.

Cover the lid and cook for seven to eight minutes before it comes out of the pot.

Sprinkle some raw garlic before serving to increase the overall layering.

Thicken the sauce slightly, add some garlic oil and it will be out of the pan.

The garlic crayfish produced in this way has a strong aroma, rich juice, and is very delicious.

Especially the juice that Liu Minghui deliberately left behind.

Mix with a little water.

Let the noodles be covered with the soup, and go down in one bite.

The feeling of ecstasy is unstoppable.

If possible, pair it with a glass of cold beer.

It was so blissful that I wanted to fly to the sky.

After the minced garlic, there is the fragrance of fish.

The reason why it is called Yuxiang is not because fish is added in it, but because fish pepper is added.

Remove the seeds from the fish peppers and chop them directly into minced peppers.

Then comes the fish sauce.

Appropriate amount of salt, sugar, mature vinegar, light soy sauce, dark soy sauce, water starch, pepper and appropriate amount of Huadiao wine.

Mix well, and you get a bowl of fish-flavored sauce.

Pour canola oil into the pot.

Add ginger rice, garlic rice and fish chili and fry until fragrant.

The garlic here must be at least half more than the ginger to taste better.

After sautéing until fragrant, add an appropriate amount of green onions and stir-fry a few times before adding the fried crayfish.

Add appropriate amount of water, cover and simmer for about 5 minutes.

Open the lid and pour in the prepared fish flavored sauce.

Because the fish sauce contains vinegar.

So the cooking time must be controlled to prevent it from volatilizing.

Thicken the sauce over high heat, and coat each crayfish evenly.

Sprinkle some chopped green onion, drizzle some pickled pepper oil and you can get out of the pan.

Note here, do not add beer to burn the fish-flavored crayfish.

Fish flavor and beer, the taste will become weird.

The spicy taste is an eternal classic of crayfish, so naturally you can't miss it.

Pour canola oil into the pot.

Add ginger rice, garlic rice, bean paste and spicy sauce and stir-fry over low heat until fragrant.

Then add the dried red pepper and dried chili.

Stir-fry slowly over low heat until fragrant.

After sauteing, add the fried crayfish.

Add more spices - star anise, cinnamon and bay leaves, cumin.

Finally, add an appropriate amount of beer, sugar, light soy sauce and oil for seasoning.

After simmering for about 8 minutes, open the lid and take out the spices.

Add your favorite side dishes.

Side dishes such as potato sticks, lotus root sticks, onions, and konjac are all fine.

In order to ensure the maturity of side dishes, they need to be deep-fried or blanched in advance.

It tastes the best when out of the pan.

Finally, thicken the juice with high heat, and then it can be out of the pot.

Before serving, add some lard and sesame oil, sprinkle with some white sesame seeds and scallions.

It is the best spicy crayfish in a pot.

The last one is spicy brine.

The combination of spiciness and marinade infiltrates every part of the crayfish.

With a slight sip, the soup hits the taste buds on the tip of the tongue.

A rare deliciousness bursts out.

If you want to make delicious spicy braised crayfish, you must first fry a green onion.

Fry the scallions first, then add the onions and dried scallions.

If you want to fully stimulate the fragrance of the three scallions, you can't be in a hurry.

Let the shallots flow to the surface.

They have to be thoroughly fried to force out every flavor to be successful.

If you are afraid of trouble, you can only use one kind of onion.

The reason why I chose three green onions is to increase the layering, make it more fragrant and more flavorful.

When it is about to dry, add scallion rice and ginger rice.

Add more bean paste, dried chili, and dried peppercorns, put in the pre-soaked spice package, and then add the crayfish.

Add some water and sugar to cover the crayfish.

Add salt, sugar, pepper, Huadiao wine, light soy sauce and oil to taste.

Turn on the effect, slowly simmer, and simmer for more than 15 minutes.

After soaking for [-]/[-] minutes, the flavor of the marinade is slowly absorbed into every inch of the crayfish.

After serving, pour over the marinade.

Four kinds of crayfish, four different flavors, but all equally delicious.

It's just that the characteristics of crayfish determine that it must be eaten while it is hot.

Therefore, Liu Minghui is currently only pre-processing the crayfish.

Wash, de-head, fry!

When the guests almost arrived, it was the time for Liu Minghui to really show off his talents.

But how can we have good food but no good wine?
Although recently, Ryuki Izakaya has also introduced some relatively high-end wines.

But in Liu Minghui's eyes, these wines were still not enough.

So this time, he planned to do it himself.

Although it is definitely too late to make wine, Liu Minghui has other methods.

Bartending is the best solution to the current situation.

It is also the hardest way.

It is necessary to master the characteristics of each wine and integrate them to learn from each other's strengths.

Only then can a better wine be born.

This is undoubtedly a challenge for Liu Minghui.

However, in order to bring the most extreme challenge to his guests, he had no choice but to bite the bullet.

Bang bang bang.

Liu Minghui opened all the wine without hesitation.

A little bit of a bottle, began to taste up.

These wines are either refreshing, sweet, mellow, fresh, rich, spicy, or...

Each wine has its own characteristics.

Relatively independent, but with the possibility of integration.

After thinking for a moment, Liu Minghui decided to mix drinks in three directions.

Refreshing, slightly acidic fruit wine with a hint of sweetness.

As soon as you drink it, you will be intoxicated by the refreshing fruity aroma and cannot extricate yourself.

On the contrary, it is intoxicating alcohol, which will be revealed later.

If the degree is high, this can definitely be regarded as a special weapon for black hands.

It's a pity that Liu Minghui is obviously not such a dishonest person.

So his fruit wine reading is very low.

It is even difficult for people to reach the state of being slightly drunk and able to fully enjoy the happiness brought by fine wine.

It’s most suitable for partygoers who don’t drink much.

Then there is the gentle, mellow and refreshing rice wine.

With a faint rice aroma, under the influence of alcohol, it nourishes the heart and spleen of the drinker.

Generally speaking, the alcohol content of rice wine is very high.

But in order to highlight the last wine, Liu Minghui deliberately lowered the alcohol content of the rice wine.

It's a wine for moderate drinkers.

The last kind of wine is naturally spirits.

Very spicy.

With an indomitable momentum, it crazily stimulates the drinker's body.

Let the drinker experience a feeling called coolness.

After the spiciness is over, it's sweet.

The faint sweetness lingers on the tip of the tongue and throat.

The intertwining of fire and tenderness makes people fully feel what the two worlds of ice and fire are.

There is a feeling that drinking should be so heroic and refreshing.

It seems to be in the rivers and lakes of swords and swords.

A sword, a pot of wine, love and hate intertwined in my heart!

It is most suitable for those who are looking for the refreshing feeling brought by alcohol.

(End of this chapter)