My daily life of cooking food in Tokyo

Chapter 18 Fried Shrimp
The first step is to urinate.

Press the head of the fresh and lively Australian lobster with a towel, insert a chopstick through the defecation opening of the tail, and poke the urethra in front of the tail to urinate.

This step is crucial. If you don't urinate alive, the lobster will taste a little stinky.

This will greatly damage the texture of the shrimp.

The second step is to separate the lobster tail.

After slapping the lobster head unconscious with the handle of a knife, Liu Minghui got two towels to protect his hands and started to act.

Hold the lobster head with your left hand and the lobster tail with your right hand, and pick up the lobster.

The left and right hands twist and pull vigorously in opposite directions at the same time, at this time the lobster head and lobster tail are separated.

Remember not to use a knife for this step, as this will destroy the flavor of the lobster.

Of course, do not throw away the detached lobster heads.

Rinse and rinse directly.

The third step is to remove the shrimp lines.

Liu Minghui skillfully peeled off the shells of the shrimp body. The treatment here is similar to fried shrimp tempura, and the three pieces of shrimp shells at the bottom of the shrimp tail are kept.

The difference is that for the sake of appearance, Yunlong fried shrimp needs to keep one or two more pieces of shrimp tail shell.

After peeling off the unwanted shrimp shell, Liu Minghui took out the lobster's gut along the shrimp's back.

In this way, the processing of shrimp meat is basically completed.

After a brief cleanup with ice water, store in crushed ice for later use.

Next it’s time to prepare the sauce in reverse.

Heat the softened gelatine sheets over water until completely melted into a liquid.

The same sauce, the sauce used for Yunlong fried shrimp will be a little heavier.

Otherwise, it will not be able to take on the important task of seasoning lobster meat. After all, the volume of Australian lobster lobster meat is very large.

In this case, the fancy operation of Yunlong Fried Shrimp will be counterproductive.

It's better to pour the sauce directly on the fried shrimp, it will taste better.

It is still the same as the previous ratio of tempura sauce, but this time, Liu Minghui added a little more light soy sauce for seasoning.

After evaluation by four employees and Sawai Heihachi, Liu Minghui found that the most popular is the classic ratio.

It seems that the reason why classics become classics naturally has its unique features.

Of course, this is not enough.

Liu Minghui added a little apple puree to the fresh tempura juice.

This will give the sauce a subtle sweetness and a unique fruity aroma.

This slight sweetness, although inconspicuous, is the key to stimulating the delicious taste of shrimp meat.

After filtering off the residue of apple puree, Liu Minghui added the melted gelatin to the boiling sauce and stirred quickly.

Turn off the heat when they are fully fused.

When the pot of sauce solidifies to the state you need, the sauce is ready.

Of course, Liu Minghui can't let the sauce solidify into a jelly-like shape, otherwise it won't be able to wrap the shrimp tails.

Therefore, what he needs is a semi-solidified state.

This requires patience.

Put the sauce into a large bowl, and Liu Minghui put it in the refrigerator.

Looking at the twig beans waiting to cool, the soaking bean skin and the sauce waiting to solidify, Liu Minghui sighed.

It was bound to be a sleepless night.

I haven't had this passionate feeling for a long time.

The last time seemed to be when I officially learned the first dish.

I don't know when, my passion for cooking has been wiped out by life.

Over the past few years, although he has mastered more dishes, his cooking ability has not improved at all.

Liu Minghui clenched his fists and said to himself: This time, he will definitely reach the top.

The other ingredients have basically been prepared, and the rest is the outermost shell wrapped in the lobster meat.

Unlike tonkatsu and shrimp tempura, this time we will use chopped nuts.

The crispy nuts cover the outer layer of Yunlong fried shrimp. When you bite down, the first thing you will feel is the crispy nuts.

The crispy nuts not only enrich the overall taste of the fried shrimp, but also sublimate the overall aroma of the Yunlong fried shrimp with its own fragrance.

Walnuts, hazelnuts, pistachios, almonds and cashews.

The five kernels gather together, and the aroma is tangy.

Of course, before cooking, there is another step, which is to remove the skin of these nuts.

Generally, the outer skin of nuts is relatively bitter. After removing it, the taste becomes even better, and you can feel the unique sweetness of the nuts.

It takes a lot of chopped nuts to cover a Yunlong fried shrimp.

Liu Minghui had no choice but to start working again.

While I was busy, I was thinking, did I have a brain twitch, why did I come up with such a complicated dish?
We can only hope that our efforts will be rewarded.

Soon, Liu Minghui peeled all the nuts.

Then comes the next step, grinding all the kernels into the right size pellets.

Only if the size is right can it hang evenly on the lobster tail.

At the same time, it will not become bitter due to fried zoom.

Liu Minghui thought about it, and finally decided to cut it with a knife.

Although the mill saves trouble, it is easy to produce a lot of debris, and the consumption of nut kernels is a bit too large.

The same goes for crushing in plastic bags.

Of course, it is not easy to cut with a knife.

You have to take advantage of these nuts and shoot without paying attention, otherwise you will be greeted by broken nuts flying around.

It's a pity that Liu Minghui's knife skills are only entry-level, and this result is almost doomed.

He can only find a cover to cover the cutting board, although this is a little troublesome, but the effect is the best.

Soon, a large plate of chopped nuts was completed.

Liu Minghui used chopsticks to stir them together evenly, and then sealed them in his pocket, which was considered as the completion of the preparation of the chopped nuts.

Next, as long as all the food is ready, you can officially start cooking.

Taking advantage of this time, Liu Minghui began to check Zhidou.

With the help of a high-tech electric fan, this first dish was finally cooled completely.

After turning off the electric fan, Liu Minghui grabbed a branch of beans, ready to start tasting.

Eating edamame is also very simple. Just pinch it with your fingers or pinch it with chopsticks, and the green edamame will be squeezed out.

Therefore, Sakura Country used the words to describe these two actions, improved it a little, and gave birth to words used to describe simple, easy and edible food.

It has a small meaning.

This is the best season for branch beans, the grains are plump and look very attractive.

Liu Minghui put a twig bean into his mouth and tasted it carefully.

There is only a touch of salt for seasoning, and more to highlight the sweetness and crispness of the edamame itself.

Especially Zhidou, which has been rated as high-level by the system, has a unique taste and is an excellent appetizer.

The crispness and sweetness of fresh edamame are preserved, and it makes people feel that they are not cooked.

The light salty taste makes people appetite even more.

At this time, if there is a glass of wine to go with it, it will be a wonderful enjoyment.

Of course, Liu Minghui, who had given up drinking, definitely couldn't know what it was like.

It's just that this kind of branch beans is not Liu Minghui's love.

(End of this chapter)