BOO HOO HOO... How could you guys do this to !"
In the kitchen, Chen Yan wept as she mixed leftover rice with leftover pork knuckle soup, lanting her family and relatives’ outrageous behavior.
I simply took a nap in the small living room upstairs.
To think they just started eating downstairs without a care for .
Didn’t you notice that a cute, beautiful, and sexy beauty was missing?
"This is outrageous! I will not forgive you... BURP!"
"Have so water, Sister Yan. Don’t talk while eating; you might choke," Shen Baobao thoughtfully poured Chen Yan a glass of water, but Chen Yan was far from grateful.
"With such a large spread of dishes, and I only get to eat leftovers..."
As she spoke, Lin Xu placed a freshly prepared Nori Egg Drop Soup in front of Chen Yan. "Let see what else is in the fridge, and I’ll make you sothing more."
Opening the fridge, he spotted a massive Boston lobster, an oversized swimming crab, a Grouper that had been overlooked at lunch, and more.
Lin Xu had no interest in the swimming crab and Grouper.
But the Boston lobster...
Hmm, I’ve long wanted to try dishes baked with egg yolk. Lin Xu thought for a mont, then took the lobster out.
He also found so salted duck yolks, which he placed in a bowl and set on the stove to steam.
Now that I have a lobster and salted duck yolks on hand, I have to give it a shot. Even if it turns out badly, my starving sister-in-law will probably finish it all.
He removed the lobster’s tail and shelled the at. He also extracted the at from the claws and body, dicing all of it with the tail at into fingertip-sized pieces.
He marinated the pieces with a little Scallion-Ginger water and Light Soy Sauce. Then, he mixed in cornstarch until they were evenly coated. Finally, he added a touch of cooking oil so they would separate easily when fried.
Once ready, he poured oil into a wok to fry the lobster at.
Once the oil was hot, he scattered the marinated lobster pieces into the wok to deep-fry them. While frying, he stirred them a few tis with a ladle to ensure the pieces separated and didn’t stick together.
When the surface of the lobster at turned golden brown, he removed it and drained the oil.
Next, he fried the lobster head and tail sections. Although there wasn’t much at on them, frying them made for a beautiful presentation on the plate.
Once fried, the head and tail sections were removed.
He then poured out the oil from the wok, leaving just a tiny bit at the bottom.
By this ti, the salted duck yolks steaming on the other burner were ready.
Lin Xu took them out and pressed them with the flat of his knife until they were powdery.
After preparing them, he relit the burner under the wok.
Once the oil in the wok was hot, he added the powdered salted duck yolks and stir-fried them constantly over low heat.
Soon, the powdered salted duck yolks began to foam, creating more and more bubbles. Lin Xu seized the mont to sprinkle a tiny bit of White Sugar into the wok.
The White Sugar helps to balance the saltiness of the duck yolks, enhancing their fragrance and umami flavor.
He stir-fried for another half minute, then added the fried lobster at to the wok and continued to stir-fry.
Once the egg yolk mixture evenly coated the surface of the lobster at, he turned off the heat and plated the dish.
Lin Xu arranged the yolk-coated lobster at on a plate, then garnished it with the fried lobster head and tail sections.
Just as he finished, the system’s notification sounded in his mind:
"The host has created a Superior-grade lobster baked with egg yolk using existing techniques and is rewarded with an Excellent Level Technique for Garlic Paste. Congratulations to the host."
This worked?
I can’t believe just improvising a dish triggered a reward, and for Garlic Paste too, a Technique I’m currently short on! Lin Xu hadn’t expected this.
What a pleasant surprise!
In Chinese cuisine, Garlic Paste has a wide range of uses. It’s not only used for stead dishes like stead split-back shrimp with garlic or stead loofah with garlic, but it also has broad applications in barbecuing, braising, and stir-frying.
I’ll definitely have to make so soon to try it out.
"Brother-in-law, what’s that you made?"
While Lin Xu was still lost in thought, Chen Yan, drawn by the aroma wafting from the kitchen, couldn’t sit still any longer. She ca over, saw the lobster baked with egg yolk, and imdiately took the plate.
"Thanks, brother-in-law. You’re the only one with a conscience left in this family."
Shen Jiayue was currently in the family group chat discussing Chen Yan’s plight. However, upon seeing the dish on the table, she couldn’t resist grabbing her chopsticks to taste so.
"WOW! Lobster baked with egg yolk is surprisingly delicious! Xu Bao, I think there’s more lobster in the fridge? Could you make another batch tonight?"
"Sure!"
We’re having crawfish tonight, and now she wants lobster baked with egg yolk too.
This is going to send Dad’s uric acid levels soaring!
Lin Xu picked up a piece of lobster at with his chopsticks and tasted it.
Mmm, it’s savory and fragrant. The egg yolk coating is soft and sandy, rich in aroma. The lobster at inside is crispy on the outside and tender on the inside, succulent and juicy, even carrying that unique sweetness characteristic of shrimp.
Delicious!
But why isn’t it Perfect Level?
Is there still sothing lacking in my thod?
Lin Xu felt sowhat puzzled.
anwhile, Chen Yan was thoroughly enjoying her al.
"My brother-in-law’s cooking skills are truly impeccable, but why do I still feel so wronged!"
Shen Baobao quickly comforted her cousin, "Alright, alright, look at my poor Yan Bao, so upset, like a thirty-sothing-year-old kid. Eat less of the staple food for now, just enough to tide you over. We’re having crawfish for dinner."
Chen Yan, who was still feeling aggrieved, instantly brightened up at the ntion of ’crawfish.’
"Really?"
"Yeah, Dad didn’t get to eat his fill last ti, so he wants to have it again today. Besides, Xu Bao is free this afternoon. Of course, if you don’t want any, that’s fine too."
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