"Braised prawns?"

Upon hearing the name of the dish, all the relatives showed expectant expressions.

It’s not that this dish is unusual, on the contrary, braised prawns can often be eaten at wedding banquets in the Central Plains.

Just because we eat it often, everyone wants to compare it to see the difference between what Lin Xu cooks and what he usually eats for weddings and weddings.

The current farm-style restaurant in the scenic spot is run by Lin Xu’s second uncle Shi Wenming.

He is a village banquet chef in a nearby town. Since the business in the scenic spot has been booming recently, he has been in charge of a farm-style restaurant.

When he heard that his nephew was going to make braised prawns, Shi Wenming quickly put down his wine glass and walked over:

"What seasonings do you need? I'll prepare them right away. Do you want ketchup? A big jar has just been opened in the kitchen, and rice vinegar is also newly opened."

Lin Xu smiled and shook his head:

"Second uncle, when I make this braised prawns, I don't use either tomato sauce or rice vinegar, but it's definitely more delicious than the one made with tomato sauce and rice vinegar."

The prawns eaten in the Central Plains are basically frozen shrimp.

Not fresh live shrimp.

Therefore, when braised in oil, rice vinegar or tomato paste will be added to create a sweet and sour taste, which is used to suppress the stale texture and taste of shrimp meat.

However, in fact.

Real braised prawns do not need these condiments.

When Shi Wenming heard that the method was different, he became curious:

"What should we do? Can I follow you and watch? This won't involve the secrets of the State Guesthouse, right?"

As a chef, I am full of curiosity about different cooking methods.

But the mystery of the Diaoyutai State Guesthouse made Shi Wenming a little uneasy.

I'm afraid that my nephew will reveal secrets that shouldn't be revealed.

Lin Xu said:

"You can come and see me as you like. There is no secret in this. Even your aunt and uncle can come and see it. This dish is quite simple. Once you learn it, it will definitely be a highlight at the family banquet."

Once I heard it, it was so simple that the ladies couldn’t sit still.

They all got up and came to study.

Even Chen Meijuan was eager to try it, but she was afraid that Baby Shen would feel uncomfortable sitting alone among relatives, so she suppressed her curiosity and continued eating with her baby daughter-in-law.

Mrs. Lin looked at this scene with a smile:

"Only when a family is harmonious can everything prosper. This is absolutely true."

She was the principal of a middle school before she retired and was well-known in the family. The reason why the Lin family's relatives are so united is inseparable from Mrs. Lin's management and education.

It can even be said that the Lin family's family tradition of "helping each other and supporting each other" was established by Mrs. Lin.

This is why as soon as the scenic spot started to develop, Chen Yuanyuan came over to work as a ticket seller, Shi Wenming took charge of the farmhouse restaurant, and even Lin Xu’s idle cousin came over to look at the gate.

Relatives have to help each other.

See relatives gathered around.

Lin Xu didn't hide his secrets, and started to clean up the prawns while explaining the essentials.

What my uncle bought today were premium grade prawns, also called prawns. They were big and because they were still alive, they must have cost a lot of money.

"The processing of shrimp is divided into four parts: prawn cutting, shrimp sac removal, shrimp leg cutting, and shrimp line picking. I will tell you one by one. There are tips for this."

The so-called shrimp gun is the straight and long spike at the front of the shrimp head.

When cooking shrimp, this part should be cut off, otherwise it will easily pierce the mouth when eating, causing redness, swelling, bleeding or even inflammation in the mouth.

The shrimp gun cannot be used to cut from the part connected to the shrimp head. If you do not remove the roots, you will still be stung by the shrimp gun hidden in the shrimp head when you eat it.

If you want to clean the shrimp gun, you need to cut off the shrimp's eyes, including the shrimp eyes, the shrimp whiskers, and half of the shrimp head.

Lin Xu explained while cutting.

After cutting off the shrimp heads, he cut off all the shrimp legs and feet along the shrimp body.

Then cut the shrimp tails flush with each other, and also cut the middle part of the two shrimp tails. The purpose of this is to make it easier to pick out the shrimp lines.

After doing this, insert the scissors into the remaining shrimp head and gently pick out the shrimp bladder.

When picking, I will occasionally pick out all the shrimp threads.

This is the reason for cutting the tail of the shrimp.

It doesn’t matter even if the shrimp thread doesn’t come out.

Use scissors under the second section of the shrimp tail, gently cut open the shrimp shell, and then use the scissors to pick out the meat, and the shrimp thread will be picked out.

"Remember it is the second section from the top. After the shrimp shell is cut in this part, the shrimp meat will be intact. The shrimp shell will not crack when stewing. At the same time, the flavor of the seasoning will penetrate into the shrimp meat from here.

”

The prawns required to make braised prawns are quite large.

If you don't cut it, it will be difficult for the seasoning to completely penetrate into the shrimp meat by stewing it in oil. Even if it penetrates, the shrimp meat will have already been cooked.

Lin Xu's relatives nodded repeatedly.

Even Shi Wenming, the chef of the village banquet, looked like he was listening carefully at this time. Although he had been involved in cooking for many years, he always followed what others were doing.

I know it, but I don’t know why.

Now listen to Lin Xu explain.

Only then did he realize that if he wanted the shrimp meat to absorb the flavor quickly while keeping the shrimp body intact, he only needed to use scissors to cut open the second section of the shrimp shell.

What a great trick!

After processing all the prawns, Lin Xu put the prawns aside and flattered his uncle:

"The shrimps that uncle bought are really perfect. Even the purchasing manager of Diaoyutai may not be able to buy such good quality prawns."

When Lin Xu's uncle Chen Meide heard his nephew praise him so much, he immediately smiled and said:

"You don't know, in order to buy this shrimp, I went to the seafood city and searched several stores before I found it. It took a lot of effort."

Lin Xu’s grandmother, Mrs. Chen, couldn’t help but glare at him:

"My nephew flatters you and you just listen. Why do you show off your merits?"

Chen Meide quickly picked up a piece of soft roasted tofu for his mother:

"Mom, are you thirsty after eating vegetables? How about I pour you a cup of tea?"

Mrs. Chen laughed and cursed:

"You brat, I can't talk about you anymore, can I?"

There are three brothers, Chen Meijuan. The eldest, Chen Meide, is a small cadre of the Municipal Culture Bureau. The second, Chen Meiliang, was a famous breeding king in Yinzhou City in the early years and opened the largest chicken farm in Yinzhou City.

After an avian flu.

His career suddenly evaporated, and he was even burdened with millions of dollars in debt.

After years of frugality and the help of relatives, I finally paid off the debt.

After her daughter Chen Yuanyuan came to the scenic spot to work, Chen Meiliang, who finally had a rest, also ran over and took the initiative to take on the responsibility of the reservoir manager.

When I have nothing to do, I paddle a small boat for a lap in the reservoir.

Like a hermit.

After cleaning up all the prawns.

Lin Xu took a piece of ginger and cut it into slices. Then he cut some green onions with a diagonal knife and said while cutting:

"To make braised prawns, you don't need tomato sauce or vinegar, but you need green onion and pepper oil."

Onion and pepper oil?

Not only were the aunts and uncles confused, but even Shi Wenming, the village banquet chef, was a little confused and unfamiliar with this term.

Lin Xu smiled and said:

"Onion pepper oil is an oil fried with onion, ginger and Sichuan peppercorns. It has the effect of removing fishy smell and foreign substances. You can fry some and keep it at home. Add a little when making seafood in the future. The taste will be very outstanding."

You can put it in when cooking seafood.

Everyone is interested:

"How did Xiaoxu explode?"

"What are the proportions of these three materials?"

"What oil is better? Is soybean oil okay?"

Lin Xu put the chopped green onions and ginger in bowls, then grabbed a handful of peppercorns and said:

"The ratio of onion, ginger, and pepper is 6:2:1. Standard onion and pepper oil smells like Sichuan peppercorns, but it doesn't taste numb at all. This is the most suitable state for seafood... As for oil, except vegetables
To be continued...