Chapter 127 - Stir-fried Prawns (1/2)

Chapter 127 Stir-fried Prawns

The shell of the prawn was thin and crispy. As it was wrapped in a layer of starch, after being cooked with scalding oil, it immediately turned into a tempting red color.

“The surface will turn white from the frying, and the starch on the outside will be cooked. Scoop it out to remove the oil. There will be a lot of residue in the oil this time, so you have to filter it again to remove the impurities.”

“The oil temperature would be a perfect match for frying lotus root slices now. Still at medium heat, fry the lotus root slices until they form a slight curl and the surface is slightly yellow. Then, you can fish them out.” “Turn the heat to high and wait until the oil is 80% hot. Pour the prawns in to fry and you’ll be able to fish them out in about 30 seconds.”

Xu Le continued, “The taste of stir-fried prawns and braised prawns are different. This dish focuses on the dry fragrance and compatibility with wine. It uses the simplest condiments to make the crispy yet chewy texture.”

“Pfft.” Alex laughed and teased, “What kind of description is that? Aren’t you contradicting yourself?”

“You’ll know when you eat it later.”

“Add a little oil in the pot and stir-fry the onions. By cutting the onions into small slices, it will be easier to stir-fry them thoroughly. Add the crispy prawns in and enhance the flavor by adding light soy sauce. This will enhance the freshness of the gravy and the prawns. Add in the minced garlic that was fried just now, the bread crust, and the green and red peppers. Stir-fry everything over a small fire for a while.”

At this moment, the pot was filled with golden and crispy ingredients and the fragrance of oil.

“When it’s almost ready, add some lotus root slices into the pot. You still need to mix it evenly with the bread and stir-fry it to produce steam. This dish must not have a soft texture. Otherwise, it will be considered a failure.”

This was a huge serving, and the plate prepared was also big. After the food was served, there was a shrimp tail that was placed straight on the tip of the little mountain of food.

“How long more until dinner starts? It’s so sumptuous!”

Zhou Huangya moved closer, almost drooling three times, her gluttony eyes beaming.

Xu Le turned around to pick the coriander and prepared the next dish. He casually replied, “At most half an hour. It’ll be done soon.”

“Hmph.” Bai Xiaoming deliberately picked on her shortcomings. “Didn’t you just say that you wanted to lose weight and you weren’t hungry

at all?”

“I have the physique of not growing fatter from eating. Manager, do you have the cheek to criticize me? Every time Xu Le cooks the food, you are the one who eats the most.”

“Nonsense. Do you dare to go on the weighing scale? Let’s see who’s fatter.” “Hahaha.” Zhang Liang held his arms together and laughed out loud. “In the past week that Xu Le has been here, the shop has been so busy that not even a drop of water could trickle through. Even though we were so busy, we still managed to gain several kilograms of weight each. It’s really amazing.” “For the sake of food, we have to sacrifice something.”

Zhou Huangya stared fixedly at the piece of beef in Xu Le’s hand and said, “Are you going to make the stir-fried beef that the manager ordered?”

“MMhmm.”

“I don’t like to eat coriander, but it’s not completely unacceptable. If Xu Le were to cook, even his plate of coriander and stir-fry onions would definitely be delicious!”

Zhou Huangya said confidently.

“Got it, Brother Liang. Pick some onions. I’ll prepare Sister Zhou an extra dish!”

Xu Le joked as Zhang Liang pretended to peel the scallion.

Zhou Huangya pouted and glared at him. She looked exceptionally cute when she was fuming.

“We’ll use the lean meat that doesn’t have any tendons. Otherwise, it’ll be too difficult to chew. Just follow the texture and cut it. It’ll be fine as long as the thickness is just right.”