My daily life of cooking food in Tokyo

Chapter 175 Garlic Roche Shrimp

Full of doubts, Liu Minghui returned to his apartment.

Should not be ah.

I clearly asked a certain magician that there were no monsters in this world.

Maybe there's something hidden in it?

Liu Minghui secretly thought that he had the opportunity to find Abe Xinxiu to confirm again.

Back to the kitchen again.

After a busy day, Master Liu also arrived at the time for lunch.

Perhaps inspired by Baijiao Yunyou, Liu Minghui decided to make a shrimp dish at noon today.

I went to the nearby aquatic market to purchase some fresh and lively Roche shrimp.

Liu Minghui decided to make them for his lunch right away.

The first is to deal with Roche shrimp.

After washing the fresh shrimps, cut off the legs and tentacles, and then open the back.

In this way, the processed Roche shrimp will be more flavorful.

Heat oil in a pan.

After the oil is hot, put in the processed Roche prawns, fry them a little, and take them out for later use.

Then start preparing the minced garlic.

There is an essential step when dealing with minced garlic.

That is over water.

The reason why the fried minced garlic needs to be watered is because it can prevent the garlic from becoming bitter and improve its taste.

Garlic contains thiamine, riboflavin and other substances, which will become bitter at high temperatures.

The processing method is also very simple.

Chop the plantain and soak it in water for a period of time to remove the bitterness inside.

Many people use minced garlic directly, which will eventually make the finished food bitter.

But can't find the reason.

Wash and chop the chili millet, coriander root, ginger and pickled pepper, and mix it with the mashed garlic after soaking in water.

If it feels a little dry, you can add some pickled pepper water.

If you don't like coriander, you can omit the coriander root.

In this case, minced garlic is ready.

Heat the right amount of oil used for frying shrimp.

After the oil is hot, add the freshly prepared minced garlic and stir fry evenly.

A little mayonnaise and curry can be added here for flavor.

It can make the Garlic Roche Shrimp taste more flavorful.

Stir-fry evenly and add the deep-fried Roche prawns.

Plus beer with all ingredients submerged.

Stir evenly and then reduce the juice over high heat.

Stir in some raw garlic for extra layering and flavor.

A simple plate of garlic-roasted shrimp is complete.

The beer used for cooking is not the more expensive the better.

Good beer has more hops, which makes it bitter when heated, which is not good.

Just use the cheapest lager.

Under the action of high temperature, the alcohol will volatilize, which has a good effect of removing fishy smell.

At the same time, the fragrance of malt will remain and penetrate into the ingredients to provide a better flavor for the ingredients.

It can be said to kill two birds with one stone.

The plump Roche prawns are full of soup, as if they are about to burst at any moment.

Against the background of golden yellow soup, it looks very attractive.

Even Liu Minghui could hardly resist this kind of temptation.

No ink marks, just get started.

Picking up a Roche prawn, Liu Minghui couldn't wait to enjoy it.

First, take a sip of the rich soup.

Fresh and rich aroma, mellow taste.

The beauty of minced garlic can only be known by those who have eaten it.

Peel the prawn shells and easily remove the firm prawn flesh.

Dip the prawns into the soup at the bottom of the bowl, and put the prawns covered in soup into your mouth.

In an instant, the rich fragrance exploded in the mouth.

Garlic, salted egg yolk, curry and other flavors are integrated in the mouth, and blended into the sweet and springy shrimp meat.

One sip will give people an indescribable enjoyment.

Even the fingers covered in soup were reluctant to let go, and it took two mouthfuls to give up.

The prawns are delicious.

But there is something else that is also essential.

Clear water.

After eating part of the Roche prawns, the golden and attractive soup at the bottom of the bowl was also revealed.

At this time, put a large amount of water into the bowl.

Stir carefully so that each noodle is evenly coated with the broth.

Put it into your mouth in one bite.

It's hard not to love the savory broth and chewy noodles.

Soon, a plate of Roche prawns, which seemed to be a large portion, all entered Liu Minghui's stomach.

After licking the soup from the corner of his mouth, Liu Minghui felt a little unsatisfied.

Shrimp tastes really good.

It's a pity that the meat is a little less.

If it weren't for the clean water as a base, he might not be able to eat enough.

After eating and drinking, and cleaning up the kitchen, Liu Minghui thought about it and decided to call home.

He intends to thoroughly ask about his mother Xiang Zhen's birthday.

Thinking of this, Liu Minghui felt a little headache.

Obviously, the predecessor was irresponsible, and couldn't remember my mother's birthday, so why was I the one responsible.

The phone rang once, and his father, Liu Lixing, answered the call.

Liu Lixing said happily: "Son, how come you call your dad when you have time?"

Liu Minghui smiled and said, "I don't want Dad anymore, so I made a phone call."

"Ask about the recent situation at home."

Liu Lixing said with some distress: "What else can happen at home, your mother and I are very good!"

"International long-distance travel is expensive."

"If your son is fine, don't call back."

"If you have this money, you can spend it yourself."

If it weren't for Liu Lixing's ecstatic voice that came from the beginning of the phone call.

Liu Minghui almost thought that he picked it up, but was so disgusted by his father.

Thinking of this, Liu Minghui went straight to the topic and said, "It's my mother's birthday soon."

"I'm thinking about going home then."

"After all, it's my 50th birthday. Due to emotions and reasons, I will come back no matter how busy I am."

After a long silence, Liu Lixing replied, "What are you doing back here?"

"Your business over there has just picked up a bit, and you've made a little money, how can you come back because of such a trivial matter."

“Just the round-trip airfare is not cheap.”

Liu Minghui's heart ached, and he shouted, "Dad."

"Why is Mom's birthday such a small thing?"

"Money is earned endless."

"Don't worry about this matter, I will definitely come back when the time comes."

"By the way, the izakaya I run has recently made some money, which just happened to pay off the foreign debt."

"It's not easy for relatives to be debt-free. It's a big deal if we pay it off early."

After speaking, Liu Minghui fiddled with his mobile phone and initiated a transfer to Liu Lixing.

You also need to pay attention to your speaking skills.

Sure enough, Liu Lixing was successfully distracted by Liu Minghui's repeated beatings.

He said in surprise, "Didn't you just transfer the money to me?"

"Why are you rich again?"

Liu Minghui explained: "Didn't I explain it clearly to you last time?"

"It was an investment period before, but now it is a period of making money. Naturally, it is making money every day."

Liu Lixing nodded blankly.

My son seemed to have said that last time.

It's just that I thought my son was just bragging, and I didn't believe it at all.

After all, I have been running an izakaya for more than half a year, so I should have some money.

But it's just a little money.

Daily progress?

Old Jianghu like him doesn't believe it.

If it wasn't for the fact that he couldn't hold back his son, he wouldn't have agreed to open an izakaya.

At this moment, a transfer prompt came from Liu Lixing’s mobile phone:

A certain blessing reported to the account of 150 yuan.

(End of this chapter)