My daily life of cooking food in Tokyo

Chapter 19 Failure?success?
To be honest, Liu Minghui still prefers the braised edamame from his hometown.

The edamame stewed in brine made with various aniseed ingredients is soft, glutinous and sweet, adding more flavor and the fragrance of spices.

This kind of braised edamame is also an excellent appetizer.

Liu Minghui had an idea, maybe he could prepare two kinds of edamame for guests to choose from.

As for the taste of edamame?

Liu Minghui made a move, naturally there was no problem at all.

He has even reached an advanced level in the cooking of twig beans, which is extremely demanding on heat, and braised edamame is naturally no problem.

Of course, the people of Sakura Country will definitely not directly accept this kind of imported product.

Therefore, Liu Minghui has to spend some money to promote braised edamame.

It may be possible to use the method of giving away to attract customers, and then combine two different flavors of edamame into CP for sale.

Of course, individual flavors will also be sold.

It's just that the price of combined sales will be a little lower, which is also the usual method of opening a store.

The first step for Chinese cuisine to invade Sakura Country starts with braised edamame.

After tasting the beans, Liu Minghui became more confident in making Longli Izakaya bigger and stronger.

Everything is as expected, and the future of Longli Izakaya is full of hope.

It took some time to taste the twig beans. During this time, the bean skin was almost soaked to its best taste.

Preparations are complete.

Liu Minghui stood up, and it was time to continue making Yunlong fried shrimp.

I flicked the bean curd lightly with my hands, and the thinnest one has been soaked.

As for other bean curds?

It will take a little longer as it is thicker.

Liu Minghui carefully took out the bean curd, and then patiently absorbed the excess water with kitchen paper.

In this way, when frying, the heat will be more evenly heated, and the fry will not be everywhere.

Similarly, Australian lobster also needs to be soaked with kitchen paper to absorb excess water.

Next, it is time to start the magical assembly, combining these key ingredients.

Remove the prepared sauce from the refrigerator.

The time is a bit short, only the outer sauce is somewhat solidified.

However, this is enough.

This is one of the reasons why Liu Minghui prepares so many sauces.

As long as the sauce that has solidified on the outside is used first, there is no need to wait for a long time.

At the same time, it also avoids the situation that the solidification state is inconsistent due to uneven cooling.

Take out the prepared lobster tails and put the crystal clear shrimp meat on top of the sauce.

The semi-solidified paste sauce is evenly covered with shrimp meat.

Liu Minghui thought about it, and decided to stop when the sauce was about one centimeter full.

If it is too much, it will destroy the deliciousness of the shrimp itself.

Next, you need to quickly wrap the whole lobster tail with the soaked bean curd.

Where the bean skins and bean skins come into contact, egg yolk liquid needs to be used for bonding.

In this way, it can be ensured that the bean skin will not fall apart when frying.

Wrap two layers of tofu skin evenly and it's done.

Of course, there is an easier way, that is to use a tool such as a toothpick to fix it directly.

However, this will affect the overall shape of the shrimp, which is not very beautiful.

After thinking about it, Liu Minghui decided to use a toothpick for assistance.

After all, this is the first time I try to create Yunlong fried shrimp, so it's better to be on the safe side.

I also looked at the pool. Australian lobsters are also expensive in Sakura Country, and there are only three in stock in the store.

In other words, Liu Minghui only had three chances at most today.

Once the three chances are over, I can only wait for the next regular holiday to see if I have a chance to make Yunlong fried shrimp again.

With the help of toothpicks, Liu Minghui finally completed the fixation.

Next, just wrap a layer of chopped nuts and you can start frying.

Carefully brush a layer of egg wash on the outside of the bean curd, and then start to sprinkle the chopped nuts.

Under the action of egg liquid, a layer of crushed nuts is evenly adsorbed on the lobster tail.

The next step is the highlight, the frying of Yunlong fried shrimp.

Take out a sieve spoon and carefully place the Australian lobster on it.

Then use a frying spoon to scoop up a spoonful of hot oil and pour it on the lobster tail.

In an instant, there was a pleasant sizzling sound in the pot.

The scalding hot oil pours down the shrimp tails, providing sufficient high temperature while flowing back into the pot along the shrimp body without any hesitation.

This oil is not ordinary oil, but oil that has fried shrimp heads, which contains the taste of shrimp.

Liu Minghui's hand speed is very even, ensuring that under the action of hot oil, this can ensure that the whole Yunlong fried shrimp is heated evenly.

Soon, a scent of fried shrimp mixed with nuts radiated from the fried shrimp in Liu Minghui's hand.

Looking at the color of the chopped nuts, they were already slightly burnt, so Liu Minghui had to stop cooking.

If the chopped nuts are burnt, the whole dish will be bitter and it's a surefire failure.

However, Australian lobster can be eaten raw and is one of the main ingredients for sashimi in Sakura Country.

It can be used even if it is slightly undercooked.

So, Liu Minghui decided to stop cooking.

Put Yunlong fried shrimp into a huge dinner plate, reassemble the shrimp head, and turn it into a whole shrimp.

Sprinkle a little more bay leaves for decoration, and this Yunlong fried shrimp dish is complete.

The deep red shrimp heads and tails, combined with the fried golden shell and garnished with green bay leaves, are really beautiful.

Smelling the tempting aroma, Liu Minghui also moved his index finger, he couldn't wait to know the taste of his cooking.

It's just that unlike ordinary fried food, Yunlong fried shrimp just out of the pan is not suitable for tasting directly.

The sauce is piping hot at this point. If you eat it directly, it will burn your mouth.

Too high a temperature will not only burn the mouth and esophagus, but also numb the tongue and affect the perception of taste.

There used to be some diners who couldn't find the right way to taste the soup dumpling, and couldn't bear to bear the boiling hot soup, so they swallowed it with force.

At most, it would cause burns to my esophagus, and it took me more than a month to recover.

Therefore, it needs to be cooled a little bit before the temperature can reach the most suitable level for consumption.

Only when the nuts are cooled can they achieve the best crispy taste, and the shrimp meat will also become more mature during this time.

Of course, the specific time is not easy to grasp, and can only be estimated based on Liu Minghui's experience.

After waiting for about 3 minutes, Liu Minghui thought that time should be enough.

The huge Australian lobster felt heavy in the hand, and Liu Minghui was not polite and directly held the tail of the shrimp.

Feel it with your hands, and the temperature on the surface of the fried shrimp is just right, so it won't be hot.

When giving customers a taste, it is best to wear gloves to avoid getting their hands full of oil.

The tempting aroma made Liu Minghui eager to grab Yunlong fried shrimp.

He really wanted to know how this dish that took him so much time tasted.

Open your mouth and bite down.

success?fail?
Only when Liu Minghui tastes it carefully can he get the answer.

(End of this chapter)