“Although I don’t have much feelings about Cantonese food, I really want to try it this time.”
“We have our New Year’s Eve dinner at Lei Garden every year. There’s no problem except that it’s expensive!”
"It's rare to see an anchor praise a store's dishes full of praise."
“I’ve already made a reservation for tonight, I’m going to try it tonight to see if it’s really so delicious!”
"It's uncomfortable, Shiitake Mushroom. The nearest Lei Garden to me is actually more than 300 kilometers away..."
“Although we don’t have Lei Garden here, there is a restaurant where several chefs are from, and the food is really good!”
·····
The ice-grilled three-layer pork tastes really good, but the portion is too small.
Li Xiao ate it all in just a few seconds. Just when he was considering whether to order another dish, the next dish was served.
Lobster soup with rice, Lei Garden provides one serving and one dish.
There was only one person, Li Xiao, so of course he only ordered a single portion.
The lobster soup rice is divided into two parts, one part is the cooked rice soup, and the other part is just fried rice.
"Hello, lobster soup with rice, do you need help pouring this fried rice in?"
"I can do it myself."
"Okay, handle it gently and don't put it too high. The soup is very hot."
"good."
Li Xiao took the lobster soup rice and introduced it to the audience:
"Strictly speaking, this lobster soup rice cannot be said to be a traditional Cantonese dish. After all, lobsters can only be caught in the deep sea, and deep-sea fishing only began to appear in modern times."
“So the pickled rice is a traditional Cantonese dish, and the combination of lobster pickled rice is a new style of Cantonese dish.”
"Of course, the lobster rice in front of me also incorporates some Western elements to make it look richer."
As he spoke, he put his nose close to it, and a rich lobster smell came out.
"The aroma is rich and pure. You can tell it took a long time to cook. Let me take a bite for you."
Using a spoon to push aside the floating rice, Li Xiao scooped up a small spoonful of orange-red lobster soup.
There is also a layer of golden oil floating on top of the lobster soup, which makes people move their fingers.
The piping hot lobster soup enters the mouth, and a very fresh taste spreads on the taste buds.
The umami flavor is quite strong, and the combination of various ingredients is also very good.
The complex ingredients not only did not overwhelm the dish, but instead made the freshness and sweetness of the lobster meat more prominent.
"It's delicious. The lobster soup is thick but not greasy, fresh but not fishy, and well cooked."
"Actually, this lobster soup is very simple to make."
"After the lobster urinates, add boiling water with salt and cooking wine for one minute and scald the lobster to death."
"At this point, the outermost layer of the lobster is cooked and separated from its shell."
"This is very convenient. We take out the lobster shells and smash all the lobster shells."
"Add a small piece of butter to the pan, wait until the butter melts, then add the lobster shells and stir-fry over high heat."
"The fire must be high, so that the lobster shells can be fried to get a burnt flavor."
"When the inner layer of the lobster shell turns brown, you can remove all the lobster shells from the bottom of the pot and add olive oil."
"Put in diced celery, diced carrots, diced onions, and diced tomatoes. When all the vegetables are soft, you can add a small amount of white wine."
"Finally, put the lobster shells that were fried just now back into the pot, add an appropriate amount of water, cover the pot and simmer for an hour and it's done."
"Of course, if you don't have lobsters at home, the shells of other shrimps and even crabs can also be treated in the same way."
"What you get in this way is Western-style nine-section shrimp soup, or Western-style crab soup."
"Okay, everyone, put away your notebooks and try again after class. Now let me try this soup and rice!"
Li Xiao scooped up a large spoonful of rice soup and stuffed it into his mouth. The soaked rice was made from fragrant rice from Taiguo.
Thai fragrant rice has a strong aroma and is relatively long and pointed. The most important thing is that its texture is relatively hard and not easy to be soaked.
The rice was put into his mouth, and after chewing it carefully, Li Xiao admitted that he still underestimated the bowl of lobster soup rice.
The ingredients used were far more abundant than he imagined. In just one bite, he tasted three different kinds of shrimp meat.
He closed his eyes and took a second bite, tasting it more carefully this time because he didn't want to miss any meaningful details.
Slowly swallowing the second mouthful of rice, Li Xiao nodded with satisfaction.
"Not bad, really good."
"The rich lobster soup is completely absorbed by the Thai fragrant rice. The texture of the Thai fragrant rice is also hard enough. The more you chew it, the more fragrant it becomes."
"In addition, the combination of his ingredients is very clever."
As he spoke, he shook up a spoonful of lobster soup and rice to freeze the orange lobster soup inside so that everyone could see the state of the soup and rice more clearly.
"Some people may think that this soup with rice is too bland. It is just rice without ingredients, but it is not the case."
"The reason why it feels like this is because the chef chops the other ingredients into the size of rice."
"Actually, this little soup rice contains the meat of three kinds of shrimp, namely Jiujie shrimp meat, Boston lobster meat, and river shrimp meat."
"Three different kinds of shrimp bring three different feelings."
"Each variety of shrimp meat can bring about subtle changes in texture and taste."
"In addition, the chef also added scallops, shark's fin, protein shreds, Jinhua ham, and sea urchin to the stalls."
"It's a complete seafood bomb. The aroma of white wine and rice wine is very strong and fragrant, the flavor of spices is very light, and the whole meal has no fishy smell."
"But if that's all, the lobster soup rice in front of you can only score 85 points at most, because there is another most important thing in the soup rice, which has not been added yet."
"That is fried rice, the soul supporting role of Tangpao rice."
"In fact, many people have eaten millet when they were young. Put the steamed rice into an oil pan and fry it until golden brown, then take it out and drain the oil on the surface."
"The small portion of fried rice in front of me doesn't have much oily smell. It's very dry and crispy."
As he spoke, Li Xiao picked up a piece of golden fried rice and threw it into his mouth.
The fried rice is very crispy and melts on the tongue with just a crisp crackling sound in the mouth.
The taste is very clean, fragrant, and crispy, and the inside of the fried rice is very ethereal, with no trace of excess oil residue.
This also proves that the other party has a good grasp of the heat and time.
Li Xiao did not believe in evil and quickly threw seven or eight pieces of fried rice into his mouth. Without exception, all the fried rice was very crispy and there was not a drop of excess fat.
He nodded with satisfaction. It was indeed a seven-star restaurant. Even the small bowl of fried rice was cooked so carefully.
Pour a small bowl of golden fried rice into the rice soup, and use a golden spoon to quickly mix the fried rice evenly.
There is a lot less liquid in the lobster soup visible to the naked eye. Of course, this does not evaporate out of thin air.
All the disappeared soup was absorbed by the small half bowl of fried rice that was poured in just now.
"Okay, now this is the complete version of lobster soup with rice."
