The ruddy and shiny lobster soup bowl, with juice and vegetables, scooped up a full spoonful, the golden crispy rice was fried fluffy and loose, absorbing the fresh soup, and when chewed, it produced a "creaky" light crunchy taste. The snow-white steamed rice is even more fragrant and soft after soaking in the soup.
Fried lobster meat, full of grains, plus egg white, shellfish, vegetable hearts... Tender, crisp, slippery, bouncy, all kinds of fresh flavors constantly changing, colliding with layers of surprises on the tip of the tongue, a bowl down, incomparably satisfied!
There was once a skilled, and cherish the ingredients of the chef, every time I see the back kitchen to make "dragons all over the world", there will be a lot of unused lobster parts, excess shrimp shells, shrimp brains, shrimp meat, really reluctant to throw away ah, he has a clever move! After chopping these "waste materials", fry them in a little oil and use them to boil the soup.
Li Yuan Restaurant's seafood soup Xi Shi soaked rice
Unlike ordinary soaked rice, two kinds of rice were added later. One is made into soft white rice, and the other is inspired by the pan and fried. After deep-fried crispy rice, you can hear the sound of "呲~呲~" when adding hot soup. Thus was born this dish of "turning waste into treasure". Unexpectedly, it was popular with diners after its launch, and it has since become a signature dish! He is chef Huang Yongzhi, the famous Chef of Cantonese cuisine who invented seafood pickled rice.
tips: What is "Dragon Rising all over the world"?
"Dragon Tengshi Sihai" is a classic dish of Liyuan Restaurant, take lobster tail meat, make shrimp balls, steam together with egg whites, and then take lobster tongs meat, stir-fry to make shrimp Song, with rice mesh cup. The appearance is atmospheric and delicious.
Dragons soar all over the world
A small bowl of lobster soup with rice, the original version has been continuously improved in the hands of many chefs.
Master Jiang Jinhuo from Guangdong province has been the head chef of Guangzhou Liyuan Restaurant for 5 years, and has received leaders of national and provincial ministries and commissions, which has received a lot of praise. The current Executive Chef of the Royal Dining Palace of the Beijing Chinese Merchants Convention Center is still constantly improving the quality of this classic dish, and now let's take a look at the lobster soup rice cooking method introduced by Chef Jiang.
Jiang Jinhuo Is the Executive Chef of the Royal Dining Palace at the Beijing Chinese Merchants Convention Center
How to improve step by step?
The original lobster soup was made with a simple flavor, consisting of adding lobster meat cut into small pieces and a small amount of cooked rice to the soup.
Improved lobster soup with rice
After gradual improvement, the lobster meat is cut into small cubes, thin slices or filaments, hooked into a thin mustard, and grilled on the rice. The soup base is boiled with prawns and lobsters, and the production process has been improved.
From selecting ingredients to refrigerating and preserving, there are 7 key points to master to make a delicious and beautiful lobster soup.
A selection of ingredients
Boiling lobster soup, it is best to use Australian lobster, cream yellow and shrimp oil rich, boiled soup, red color, rich flavor.
Fat Australian lobster
In addition to Australian lobster, Boston lobster, can also be replaced with Roche shrimp, shrimp head is larger, shrimp paste more, but can not be replaced by Hainan shrimp or crayfish, because the cream yellow is insufficient, the color and aroma of the cooked shrimp soup are not ideal.
Larger head of the Roche shrimp
Prepare the rest
Chop the lobster head, shell, and feet into small pieces. If possible, prepare half a fish, mandarin fish or grass carp, cut into thin pieces, not too thick. If you have other mandarin fish dishes, such as bridge fish, or sashimi, you can also use scraps such as fish heads, fish bones, fins, and tails that you have not used.
Cook over high heat
Fry the lobster slices and fish pieces together until the lobster turns red and the fish is golden on both sides. Pour into the pan, add some oil, half fry, smoke and then pour the wine, add ginger slices and white peppercorns. Pour another pot of boiling water, keep on high heat, boil and simmer for 35-40 minutes. Do not change the heat, otherwise the soup will turn black.
Add enough boiling water at once
Do not add water in the middle, otherwise the surface of the soup will become lighter in color and the taste will become lighter.
Makes the flavor more intense
Finally, all the ingredients cooked are crushed in a blender, and then the soup is filtered out with multiple layers of dense gauze and replenished into the original soup.
The soup is boiled again when used
Finally put the salt
At this point, the soup has become natural and delicious, and there is no need to put MSG and chicken essence at all. Because the salty flavor of the seafood itself has been incorporated into the soup, the seasoning only needs to wait for the soup to be ready and then put a little salt.
Prevent the soup from spoiling
If lobster soup needs to be preserved, do not add salt, and then add it when you use it. Otherwise, the soup will lose its flavor, that is, salt can make the umami taste of the soup dissipate, and will make the red shrimp paste on the surface of the soup all precipitate into the bottom of the pot, affecting the taste and beauty.
In Guangdong, different rice has different usages. Rice for making pot rice, rice for cooking, rice for steaming rice, and rice for boiling porridge are all different in their choices.
Careful selection of rice varieties
To make crisp rice, it is best to use long-grain rice, and the varieties are recommended for Thai fragrant rice and Heilongjiang fragrant rice, which are hard in taste and full of aroma. In the early years, the most commonly used rice in Guangdong was early rice, that is, rice produced in the first half of the year. It is not recommended to use round grain rice, because its taste is soft and rotten, it is more suitable for porridge and rice cooking.
Bright white Thai rice
Steam the rice in advance
To make crispy rice, steam the rice the night before, put it in the refrigerator for preservation, and then spread it out the next morning to become an "overnight meal", which is drier and better than the rice steamed on the same day. Because the rice on the day, the humidity is larger, a lot of moisture remains inside the rice grains, which is not conducive to controlling the oil temperature when frying rice.
Re-fry at high oil temperature
Add blending oil to the pan and add rice at 90°C so it doesn't stick to the pan. Don't use a spatula, choose a fence to stir constantly, fry well, reduce the heat and fry thoroughly, until the rice grains are swollen and full, fish out, and then burn high oil temperature, put in the re-frying, turn into golden brown.
Golden crispy basmati rice
Processing other raw materials, the cabbage kernels are blanched to 8 mature, half of the Yaozhu is steamed to make a silky wet Yaozhu, the other half is steamed and gently fried, and it becomes brittle when cooled. Steamed rice, freshly made on the day.
After all the ingredients are prepared, put the steamed rice and crispy rice in the bowl in turn, the ratio is 2:3, the crispy rice is slightly more, and the taste is better. Continue to add salmon, scallops, diced tomatoes, cabbage grains, and wet yaozhu. Bring the lobster soup to a boil, scoop up the soup with a creamy yellow on the surface, add to the bowl until it is 90% full, and then continue to add the egg white, fried yaozhu, coriander, and shallot white.
The utensils are elegant and warm
Traditional Cantonese cuisine, the presentation is relatively simple, and the modified use of customized wooden table with stone pot bowl. Before the stone pot bowl is used, it needs to be heated at a high temperature to ensure that the temperature of the soup dish does not drop rapidly during the consumption process.
The details could be more exquisite
Water: A little more sophisticated soup can be boiled with mineral water.
Rice: Brown rice can also be added to increase taste and nutrition.
Boiling soup: The soup base can be added with white shrimp or base shrimp to enrich the layers.
Seafood: Other seafood ingredients such as prawns and clams can be added to the rice.
Ladies and gentlemen, if you are interested in lobster soup and rice, you may as well roll up your sleeves and start cooking!