My daily life of cooking food in Tokyo

Chapter 17 Branch Beans
The cooked branch beans are emerald green in color and look very attractive.

The taste of salt is slightly different from the softness of boiled edamame in Chinese cuisine, and it is very crisp.

It can even make people mistakenly think that it is not cooked, and it tastes like a faint grassy taste.

A mouthful of branch beans and a mouthful of beer, there is a feeling that people can't stop eating it, and they can't stop immediately.

Of course, deliciousness is just one of them.

As a bean, eaten with wine, it also relieves the absorption of alcohol and prevents drunkenness.

In other words, while eating more twig beans, you can also drink more wine.

This undoubtedly has a very obvious promotion effect on the business of an izakaya.

Zhidou's cooking is very simple. After absorbing the knowledge in his mind, Liu Minghui plans to do it.

It was the season at this time, but there happened to be fresh branch beans.

Most stores will choose to defrost frozen branch beans, which is easier and more convenient.

However, fresh branch beans taste better.

Of course, if it is not in season, there are not so many choices, and you can only use twig beans that have been stored in advance.

The cooking of twig beans is very simple, but it is time-consuming.

First the twig beans are rubbed constantly with salt.

This breaks down the pores in the skin cells of the pods, allowing the salt to enter the pods.

After kneading, let it sit for half an hour to allow the twig beans to better absorb the salt on the surface.

Then put the twig beans together with the salt used for rubbing in boiling water and cook for about 5 minutes, just enough water to cover all the twig beans.

The twig beans cooked in this way are still fresh and crisp although they are ripe.

This is also the key to its unique taste.

When the time is up, immediately take the branch beans out of the pot, drain the water, and let it cool naturally.

Of course, you can also use some methods to quickly cool down, but you must not pour cold water.

This completely takes away the mild saltiness and umami of the edamame.

The key to cooking branch beans lies in the heat.

The branch beans will become soft if the cooking time is long, and the branch beans will not be cooked if they are short.

Liu Minghui, who has acquired the ability to cook zhidou (advanced), can be a zhidou naturally.

But in order to know the taste of edamame earlier, he chose a tricky method and blew it directly with an electric fan.

This can shorten the cooling time as much as possible without affecting the taste of the twig beans.

In general, cooks will choose to make a large amount of branch beans at one time.

The extra branch beans are packed in fresh-keeping bags and stored in the freezer layer of the refrigerator.

When you want to eat, just take it out and defrost naturally.

That's why izakaya offer edamame all year round.

Even Ryuki Izakaya uses this kind of edamame.

While waiting for the Zhidou to cool down, Liu Minghui looked at the sink in the kitchen.

I promised myself that I would prepare new special dishes, and the ingredients needed were in the pool.

Australian lobster is the ingredient of this special dish.

Of course, there is also Ise lobster of higher quality in Sakura Country, which tastes better, but of course the price is doubled.

Since it is not a high-end izakaya, there is no preparation in the dragon carp izakaya.

Yunlong fried shrimp.

This is the inspiration Liu Minghui got when he fried shrimp tempura.

The crucial sauce for fried shrimp is wrapped in a thin layer of fresh bean skin and tightly locked around the shrimp meat.

The outside is wrapped with a layer of chopped nuts, and finally it is fried in a pan.

The fried shrimp fried in this way is not only more fancy, but also tastes better.

Due to the direct contact with the sauce, the shrimp tails and the sauce are fully integrated and will be more delicious.

At the same time, the sauce and bean skin also lock the moisture of the shrimp tail, keeping it tender.

Crispy chopped nuts coat, tender and tough bean skin, sweet sauce, tender and sweet shrimp tail.

With one bite, the four flavors collide in the mouth, turning into a definite delicacy.

Of course, this is only Liu Minghui's idea, and it still needs to be tried in practice.

However, since he is guaranteed to be an entry-level cook, it is very simple to make this dish.

The difficult thing is how to make Yunlong fried shrimp more delicious.

System prompt: Congratulations on creating your own dishes, triggering a random task, Yunlong Fried Shrimp.

Yunlong Fried Shrimp: Random task, make a Yunlong Fried Shrimp that has at least reached the primary evaluation.

Task reward: Yunlong Fried Shrimp Cooking Ability (Advanced).

Liu Minghui was overjoyed, he never thought that he could actually trigger a random mission.

With the help of the system, I am more confident.

Advanced Yunlong fried shrimp is difficult to make, but elementary Yunlong fried shrimp is not difficult.

Thinking of this, Liu Minghui no longer hesitated, and began to prepare this homemade dish.

The first is the tofu skin. The tofu skin is the key to Yunlong fried shrimp.

You must choose a piece of tofu skin that is even in thickness and just right.

Thick bean skin will affect the conduction of oil temperature, resulting in too long frying time.

High-temperature cooking, once the time is too long, will greatly affect the overall taste of fried shrimp.

If it is thin, it is likely to break during frying, allowing the hot oil to invade the shrimp tail and evaporate the water in it.

Once the moisture is lost, the shrimp meat will lose its most delicious flavor and become tasteless.

Therefore, it is best to make the tofu skin yourself.

In this way, you can achieve the thickness you want.

Liu Minghui does not have this condition now, so he can only choose to use dried bean curd for hair soaking.

Of course, it must be screened in advance.

Choose tofu skins that are basically the right thickness and not damaged for soaking.

Soon, Liu Minghui started to soak the bean curd in a pot of warm water.

Cold water should be preferred when soaking oily skin. The taste and toughness of soybean oil skin soaked in cold water are better.

This unique taste can make the taste of fried shrimp more layered.

Soaking in hot water can save time, but the soaked bean curd is not easy to form.

At the same time, when cooking at high temperature, the high temperature will also make it rotten.

So Liu Minghui took a trick here and chose to use warm water for hair soaking.

It can shorten the soaking time while retaining the taste of the bean curd to the greatest extent.

Next is the sauce.

In order to allow the sauce to be evenly wrapped on the shrimp tail, it is necessary to use a method similar to pork skin jelly.

Pig skin jelly is usually in the form of solid jelly, but when heated at high temperature, it will turn into soup.

This is also the key to making delicacies such as soup dumplings.

The fat and special meaty aroma of pig skin can bring a different taste to the filling.

However, this time Liu Minghui is not going to use pigskin to make skin jelly, but to use gelatin sheets.

Pig skin jelly is good, but not suitable for fried shrimp.

Its unique meaty aroma will destroy the sweetness of the shrimp itself and make the shrimp lose its flavor.

Soak the shredded gelatin sheets in ice water, and the sauce needs to wait for a while.

Taking advantage of this time, Liu Minghui prepared to deal with Australian lobsters.

These Australian lobsters have been washed and can be used directly.

Of course, Australian lobsters need to go through three steps before cooking.

(End of this chapter)