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Chapter 40 Baked Lobster with Soup and Luo Han Zhai

"I guess, the master who cooked this stew wanted to use ingredients such as bean curd sticks and horseshoes with excellent flavor absorption ability to remove the smell of mutton. It does have a certain effect, but the effect is not obvious enough. People who have a little bit of a mouth, You can taste it all."

"There are two methods that can be used together to remove mutton odor."

"The first is the pre-treatment process. The unique taste of peppercorns can effectively remove the smell of mutton. Soak an appropriate amount of peppercorns in boiling water. After the water cools down, take out the peppercorns. Put the cut mutton into pepper water and soak for about 15-30 minutes. After a few minutes, drain and set aside."

"The second is the cooking process. Rice wine or rice wine is added during cooking to remove the mutton smell and add flavor to the dishes."

When Wei Yi commented, the exclusive butler stood behind him and recorded all his comments and suggestions verbatim.

Lu Yuanling nodded, this is not the first time he tried this dish, but when he focused on enjoying the food today, he did taste something slightly different from before, that is the smell of mutton.

It should be known that the chef who cooks Zhizhu lamb brisket is still the same person, and there is no situation where the taste changes due to a change of person.

It can only be said that the previous Zhizhu lamb brisket stew had a little lamb smell, but it was not so obvious because the ingredients were sufficient.

The review of Zhizhu Lamb Brisket Pot is over.

Lu Yuanling motioned for the second dish, and a few minutes later, the second dish was served.

The second course is baked lobster in soup.

The Baked Lobster in Soup has a relatively simple plate arrangement, with lobster heads and claws in the front, shrimp meat in the middle, and shrimp tails in the back. The shrimp body is surrounded by a few broccoli flowers for decoration.

A whole lobster was presented in front of Wei Yi. Wei Yi picked up a piece of lobster meat that was fried and turned yellow, put it in his mouth and chewed it carefully. The lobster was delicious and the soup was mellow. Wei Yi brings a different taste bud experience.

The lobster used is the flower lobster cultured on the east coast of Guangdong. The head and breastplate of the flower lobster is slightly cylindrical, with spines of different sizes on the front edge.

The body surface is green and the carapace is slightly blue, the second antennae stalk is blue, the articulator is slightly pink, the first antennae and legs have conspicuous light yellow and black rings, the abdominal segments include the middle of the caudal peduncle All have broad black horizontal bands.

The flower lobster is the largest of the lobster genus, with a maximum body length of up to 60 cm, usually 20-35 cm.

Flower lobster is a delicacy in the sea, high in protein, low in fat, rich in nutrition, and contains a lot of calcium and selenium.

However, it should be noted that the cholesterol content is also high, so there is no problem in eating it in moderation!
Baked lobster in soup pays great attention to the heat. When frying lobster meat, use medium-high heat. If you use slow fire, the meat will become thinner.

Apparently, the heat of this soup-baked lobster is well controlled. The lobster meat is white, tender and delicious. Even Wei Yi couldn't pick out too many thorns.

After the two finished eating, Wei Yi said with a smile: "This dish is impeccable in terms of the quality and taste of the lobster meat, and the fire control during the cooking process. It is a rare delicacy."

Huh, finally regained a little bit of ground.

Lu Yuanling asked Wei Yi to taste the food, naturally hoping to hear him tell the truth.

But after all, Wei Yi came here for the first time, and Lu Yuanling didn't want his first impression of Ling Yun's private chef to be too bad.

So for the second dish, he served a signature dish very wisely, which is also the specialty of the executive chef.

A small dish of baked lobster in soup. The chef has been grinding for more than 20 years, and has already developed the cooking techniques of this dish to the extreme.

"Actually, this is not a new dish, it's my signature dish here." Lu Yuanling didn't intend to hide it from Wei Yi, and told the truth.

Wei Yi was not surprised by this kind of operation. It is human nature to serve one or two signature dishes during the food tasting process so that the evaluation process is not so embarrassing.

Although Wei Yi doesn't have a harsh tongue, the suggestions he gave are all substantially helping the dishes to improve their taste.

But think about it differently, if you don’t give a high evaluation to each dish, will you put a label on Lingyun’s private kitchen, a general label for the dishes?

Likely, the first impression between people is very important, and the first impression between people and food is equally important.

Just imagine, the food you tried for the first time didn’t suit your taste. Would it be difficult for you to want to eat it again in the future?
So Wei Yi quite understood Lu Yuanling's operation: "I understand."

Seeing that Wei Yi didn't show any dissatisfaction, Lu Yuanling felt relieved and motioned for the third course.

The third course is a vegetarian dish, Luo Han Zhai.

Luohanzhai, also known as Luohan cuisine, was originally a famous Buddhist restaurant.

This dish is named after the eighteen arhats gathered together. It is a family portrait with a temple flavor. It is carefully cooked with eighteen kinds of fresh and fragrant ingredients. It is the top grade among vegetarian dishes.

Luo Hanzhai was first recorded in the second volume of "Pingzhou Ketan" written by Zhu Yu (yu) of the Song Dynasty, "The businessman re-attached to the monk, and the cloud crossed the sea to pray for him, and he was seen in the air. , it’s called Luohanzhai.”

It refers to a period of fasting held by the Guangdong Chamber of Commerce for monks, and later gradually evolved into a local traditional vegetarian dish.

Luohanzhai uses seasonal vegetables, three mushrooms (lentinus edodes, mushrooms, straw mushrooms), six ears (white fungus, fungus, elm fungus, yellow fungus, sweet-scented osmanthus fungus, stone fungus), soy products, gluten, melons and fruits as raw materials. Boil, simmer and stew.

One dish can enjoy [-] different vegetarian ingredients at the same time, which is really wonderful.

Wei Yi is really looking forward to tasting it. Apart from the freshness of all kinds of ingredients, what he feels most deeply is the strong taste, that is, southern milk.

Nanruzhai is a kind of spice used in vegetarian food. It tastes more fragrant. Nanruzhai has a good meaning. We are all good men and women who worship Buddha. Nanruzhai is a saying that good men and women worship Buddha, so it is also called Nanruzhai.

The cooking of Luohanzhai is not complicated, it mainly depends on the freshness of the ingredients. Wei Yi had a great time eating and gave a high evaluation.

"The only thing worth noting is that there are many ways to practice Luohanzhai."

"The taste of southern milk is not acceptable to everyone. If this dish is divided into southern milk version and ordinary version for guests to choose freely, will it increase the acceptance of guests for this dish? To what extent?"

"After all, whether or not southern milk is added, for Luo Han Zhai, the taste is very different."

Wei Yi looked at Lu Yuanling and seriously suggested.

Hearing this, Lu Yuanling lowered his head and thought for a moment, then raised his head and looked at Wei Wei: "This is a good innovative suggestion, and I will ask the chef to try it out."

After getting an affirmative answer, Wei Yi nodded in satisfaction, and then said with a smile: "Brother Lu, after these three dishes, I have almost finished eating. How many more dishes are there?"

"Coincidentally, I'm almost done too. It seems that I estimated our food intake quite accurately, and there is only one soup left."

(End of this chapter)