Chapter 11: Do what Xiao Yang said

Milan looked at Xiao Yang for a few seconds, then turned around and went to find auxiliary materials such as octagonal as Xiao Yang said.

"Li Ke, do what Xiao Yang said."

After Xiao Yang washed the sea bass internal organs, he found some turmeric powder, poured it into a rice pot, and simmered it until some rice was left.

"Milan, remember what I said, what I said, what you do, what you do, the current situation is that you cannot surpass each other in the ingredients, we can only find another way. You evenly apply the ground dill and star anise in the bass, and you can't let go of one place. Then sprinkle some olive oil and pepper on the bass, put it in the oven, and bake for about twenty-three minutes. Note that there is no limit on this time. Take it out when both sides are golden and the tail is red, add fennel and alcohol, and wait for the fish body to burn fire."

"Li Ke, the sauce I just asked you to mix must be heated with water. After the fish is turned off, pour it evenly. The rice is steamed very well, and the sauce must also be poured on. The fish meat will become more fresh and fragrant after being heated, and the smell of fennel will be stronger. In terms of fragrance, it will be far more than that of fish snapper! Then, by turmeric rice, the aroma of the dish can be fully exerted."

Xiao Yang finished speaking in one breath, ignoring whether Milan and Li Ke understood and asked again.

“What is the second dish?”

"Sea Cuckoo."

"Sea Cuckoo?" Xiao Yang stood in front of the chopping board and thought for two seconds, then took out a fresh lobster from the water tank. Although it was fresh, it was not as compact and full as the meat brought by Milan's opponents.

"Pick some tarragon and celery stems, shallots, grind black pepper, cognac, scrape off the celery's coarse and tough fibers, cut forty grams into pieces, and cut the remaining into thin strips of five millimeters thick and six centimeters long. Cut the shallots into fine powder."

Xiao Yang took action to urinate the lobster, cut it into pieces, and kept giving instructions from his mouth.

"Take 70 grams of butter, put it in a pot and melt it, steam it away, and leave 60 grams of clean butter, quickly."

"Oh." Milan had just put the sea bass in the oven, and rushed over to listen to Xiao Yang's instructions and began to melt the butter.

"Li Ke, take 40 grams of butter, stir-fry the celery strips, and then stew them in water to ensure the crispness of the celery. Milan, has the butter melted?"

Xiao Yang had cut the lobsters, peeled off the shell, and placed fresh shrimp meat in front of him.

Xiao Yang's movements were very fast, and Milan and Li Ke were a little busy. If Xiao Yang hadn't reminded him all the time, they would have been busy in a mess.

"Okay, it's melted!" Milan replied.

Hearing Milan's voice, Xiao Yang didn't even check it. He put the chopped shrimp heads into a butter pan, accompanied by chopped red onion, and started stir-frying. When the shrimp heads turned red, pour brandy and ignite the open flame in the pan.

"This is" Milan was shocked when she saw Xiao Yang's cooking. Her master once told her that some cooking masters can use limited ingredients to maximize the deliciousness of the food. Isn't this what Xiao Yang makes now?

Fry the shrimp heads with clean butter that removes moisture, and add chopped onion and brandy to burn the open flame to remove the fishy smell of the shrimp heads to the greatest extent.

Then, Xiao Yang added thick cream, tarragon, salt and pepper to the pot in Milan's surprise eyes. This method is something Milan dare not do. The more seasonings there are and the more ingredients there are, the more food it will make the taste of the food more elusive, just like more salt will be bitter and more sugar will be greasy. Now that he puts it like this, won't it make the seasoning taste?

Xiao Yang saw the doubts in Milan's eyes. While stir-frying the spatula in his hand, he opened his mouth to explain to Milan: "With thick cream, you can make a sauce. The sauce concentrates the shrimp head, spices, vegetables, brandy, tarragon, and the complex fresh aroma. It is excellent whether it is dipped in shrimp or celery. Similarly, this stir-frying method can maximize the shrinkage of the shrimp meat and enhance the taste. However, one thing to note is that since the butter is left after the butter, the heat should be closely controlled when stir-frying the shrimp to avoid burning the butter, affecting the beauty and destroying the flavor. Enamel food, but it pays great attention to appearance."

As soon as Xiao Yang finished speaking, he exerted his arms and another delicacy came out of the pot.
Chapter completed!