My daily life of cooking food in Tokyo

Chapter 291 Fried Shrimp in Oil
After lunch, it was time for Liu Minghui to go to work.

Stopping Liu Minghui who was about to clean up the dishes, Guangzi in the room gently pushed him out and said:

"You go to work first, leave it to me here."

"Don't worry, what you will see when you come back will be a clean home."

After speaking.

Indoor Photon also helped Liu Minghui tidy up his clothes that were a little messy due to strenuous exercise.

Very much like a wife waiting for her husband to go out to work.

Feeling warm in his heart, Liu Minghui didn't resist.

Let the photon in the room play with it, and after taking care of your clothes.

He smiled and said, "Then we'll see you tonight."

After closing the door, we went directly to Ryuki Izakaya.

I didn't realize that I seemed to have forgotten something.

rhubarb:? ? ? ——
Not long after, Liu Minghui came to the door of Longli Izakaya.

What surprised him was that there were many more people queuing up today than usual.

There are many familiar faces in it, which makes him feel very strange.

It's just that he, who was already late, didn't have the time to observe the customers in line.

I hurried to the kitchen, only to find that Moriyama Zhang had already arrived early in the morning.

Working with some easy to handle ingredients.

Liu Minghui's late arrival naturally attracted Moriyama Joichi's attention.

This behavior of always being late.

But it is quite different from Moriyama Joichi's image of being meticulous about work.

Secretly saying that love will indeed change people.

Moriyama Joichi returned to work.

Liu Minghui was not someone he could dictate.
-
After completing the daily preparation of ingredients, Liu Minghui began to prepare the staple food for dinner.

To be honest, even if there are thousands of dishes in my heart.

But what to eat every night is still a very difficult multiple choice question.

After thinking for a moment, Liu Minghui had the answer in his mind.

River shrimps are delicious, tender and elastic.

Moderate crunch with a hint of sweetness.

Especially the cooked river prawns.

The meat is delicious, the mouthfeel is smooth and tender, and the Q is strong.

It is very suitable to make a deep-fried river prawn for today's dinner.

The first is the preparation of ingredients.

Shred the ginger, mince the onions and garlic.

Take a bowl, put light soy sauce, sugar, a little dark soy sauce and set aside.

Then there are river prawns.

It must be the freshest river shrimp to fully bring out the delicious taste of this dish.

Clean the river prawns, drain excess water and set aside.

At this time, the cleaned river prawns were still showing their teeth and claws in the basket.

He didn't realize that he was about to become the fate of the plate.

Next is the crucial step, fried shrimp!
Fried shrimp is a test of the chef's control over the heat, and the whole cooking process will not even exceed ten seconds.

When the oil temperature reaches [-] degrees Celsius, the river prawns can be put into the pan.

Only high enough oil temperature.

Only in this way can the river prawns show the perfect posture that the shrimp meat is cooked but not old, and the shrimp shell is crisp but not burnt.

There can't even be a slight difference in time.

Zi la la.

When the river prawns were put into the oil pan, the shells of the prawns cracked one after another instantly.

The aroma of the river prawns is stimulated by the hot oil, and instantly rises, filling the entire kitchen.

After a slight sniff, I felt it smelled very good.

At this time, Liu Minghui was extremely serious.

Keep operating the colander.

Under the action of the colander, the river prawns are constantly moved and evenly heated in the oil pan.

Listening to the pleasant sound of shrimp shells bursting, Liu Minghui recited silently in his heart.

three.

two.

One!

Nothing more, nothing less!
The moment when the river prawn reaches the perfect maturity.

Liu Minghui quickly fished out the river prawns and put them in a colander for later use.

Experienced chefs can judge the maturity of river shrimp based on the sound of their shells popping.

So as to control the best timing of cooking.

The next step is the last step of frying the river prawns, adjusting the juice to collect the juice.

In another pot, pour in an appropriate amount of oil for frying shrimp.

Add ginger, garlic and scallions and sauté until fragrant, then add the prepared marinade and cook until thick.

When the marinade reaches the optimal consistency, pour in the freshly fried river prawns.

Then quickly stir-fry a few times, and after the juice is collected, it is out of the pan!
The juice collection must be clean and neat, so that every river prawn is perfectly wrapped in the bright red soup to be considered perfect.

These movements are naturally no problem for Liu Minghui, whose basic skills are basically advanced.

Not long after, a large plate of ruddy and shiny oil-fried river prawns was out of the pan.

Even the air is filled with the delicious aroma of fried shrimp.

It's better to come by coincidence.

Indoors, Photon opened the kitchen door and happened to smell this alluring fragrance.

Swallowing a mouthful of saliva, the photon in the room stood obediently at the place where the meal was picked up.

She can't wait to eat such delicious fried river prawns.

As for the rhubarb?Of course she didn't forget, and brought them to the Dragon Carp Izakaya together.

But when he saw Dahuang's resentful eyes, Indoor Photon still felt a little embarrassed.

How is this the same as looking at a scumbag.

It's not me who forgot to bring you.

Not long after, the meals were distributed.

Holding their own plates, everyone came to the hall to eat.

This time, they were no longer surprised that Liu Minghui was sitting at the same table with Indoor Photon.

Some are just an invisible tacit understanding.

The river shrimps in early autumn are not as plump as those in summer, but they should not be underestimated.

Just the alluring fragrance and beautiful luster make people salivate.

The people didn't have any guests, so they started directly.

Click.

Although the river shrimp takes less than ten seconds to fry, the outer shell perfectly illustrates what it means to be crispy but not burnt.

As soon as you bite it down, there is a crisp "click" sound.

With just one sip, the highest level of separation of shell and meat is achieved.

The fresh and tender river prawn meat is exposed.

Time and high temperature are the best weapons, allowing the river shrimp meat to reach its most perfect state.

It retains its own sweetness to the greatest extent.

With the sauce of deep-fried river prawns, it is sweet, delicious and delicious.

The most perfect thing is the taste of river prawns.

Fresh and smooth, with strong elasticity.

The more you chew, the more fragrant and sweet it becomes, and the aftertaste is endless.

If you bring some shrimp shells, it will have another taste.

Crispy river prawn shells, with a strong shrimp aroma, are mixed into the river prawn meat.

The river prawn meat has evolved, showing a more colorful texture and taste.

One after another.

This fried river shrimp is so delicious that you can’t stop eating it.

Especially the unique skill of taking a bite out of bones is a lucky star for lazy stars.

The most amazing thing is that after the whole plate of fried river prawns is finished, there is basically no extra marinade on the plate.

Every bit, every drop of sauce is absorbed on the river prawns, blending out the most perfect taste.

hiccup~
After eliminating all the food, he burped in satisfaction.

Everyone suddenly had an illusion.

Being able to eat such a delicious dinner every day may be the highest pursuit in life.

After dinner, it was time for business.

Doorway.

Although they had the privilege of occupying seats in advance, Ikegani Naosuke and Ono Yoshio still came early.

Without him.

They don't want to wait even a second longer.

That's Xuehua.

Special dishes carefully prepared by Liu Minghui.

How can we not let everyone look forward to it?
In addition, he also had to help the group members live broadcast, and Naomie Iketani couldn't be careless.

Must seize a very good position.

As the door of Longli Izakaya was pushed open, customers entered in an orderly manner, and soon came to their favorite location.

His nose twitched and he sniffed the air hard.

It was a kind of fresh fragrance belonging to fried shrimp.

Fresh and sweet, converging in the air, tempting everyone's taste buds.

Although most of the aroma of fried river prawns has dissipated, but the trace left in the air is still enough to attract people.

Yoshio Ono was extremely shocked, and said in surprise: "What kind of smell is this, why is it so fragrant?"

"Could it be some new dish?"

"It's really lucky, the second time I came, I caught up with the new dishes."

"I have to order two servings carefully, and taste it slowly."

Unknowingly, Ryuki Izakaya has conquered Ono Yoshio's body and mind.

Let his first reaction to a new dish be to try it instead of doubting whether it tastes good or not.

Hearing Yoshio Ono's words, Naotsu Ikegani almost laughed out loud.

Naive.

ignorance.

It is impossible for Longli Izakaya to produce new dishes so frequently.

He immediately said, "Then you will be disappointed."

"If you enter Ryuki Izakaya for the first time, you will smell the tempting fragrance. It is a very normal thing."

"After all, their staff had just enjoyed a simple work dinner."

"It's perfectly normal to have some lingering odor."

"Dragon Carp Izakaya's innovation speed is much slower than you imagine."

"However, it is also understandable that if it is not for seasonal changes, few shops are willing to update the menu frequently."

"Every update means a huge risk."

"If customers don't pay the bill, it will be a thankless effort."

Speaking of this excruciating fragrance, Iketani Naosuke didn't know whether it was welfare or torture.

I want to smell it more, but I feel that the feeling of smelling it and not being able to eat it is very uncomfortable.

Hearing Ikegani's explanation, Yoshio Ono was very surprised and said:

"No way?"

"Who's simple work dinner is so tempting."

"Just by the scent that hasn't dissipated, I feel like I can eat an extra bowl of rice."

"When I suck it hard, I even have a magical feeling of the river shrimp jumping in my mouth."

"Licking my teeth, I can even feel the most delicious taste of river prawns."

"You told me it was just the simplest work dinner?"

"By the way, is Dragon Carp Izakaya still recruiting?"

"I instantly feel that this minister is not good."

"If someone is recruited, I think I can try it."

"My main character is that I am a hard-working, polite and conscientious person."

"Has the power to bow three times."

"Definitely a good hand as a waiter."

Ikegani looked at Yoshio Ono in disbelief.

I treat you as a brother and share the delicious food of Ryuki Izakaya with you.

But you want to steal business from me?

People may be able to, but they can't be so shameless!
Aware of Ikegani Naosuke's gaze, Yoshio Ono explained angrily, "Just kidding."

"Ikeya, don't be so serious."

"I still have a big family to support, how could I really come to be this waiter."

"It's just a hello."

Chi Gu didn't give up until after this.

I secretly thought that it would be better to promote the Dragon Carp Izakaya less in the future.

There are already enough customers here that there is no need for their own promotion.

promotion?

That's called looking for trouble for yourself and taking the initiative to seek out enemies!

Specialty dishes are the most expensive, so you can naturally enjoy the best treatment.

Coupled with the fact that Naotsuke Iketani is the first pair of guests, they will naturally choose to serve them first.

Not long after, Liu Minghui came out with a casserole.

There are tens of thousands of cooking tools, but many dishes still need a casserole.

Casseroles are unique in their ability to retain moisture and simmer.

Putting the casserole down, Liu Minghui started the pot and prepared to divide it for the two of them.

But Chi Gu Zhijing stopped him and said, "Boss Liu, go and do your work."

"Isn't it just a matter of cutting up a chicken and filling it with rice?"

"Can I still do this?"

He also watched Liu Minghui and Yamaguchi Ryuzo operate yesterday, and felt that the process was simple and not difficult at all.

But I didn't expect that there are still some differences between people.

Liu Minghui saw that Chi Guzhi insisted on this, and the back kitchen was really busy, so he didn't insist anymore.

Just say: "If you can't figure it out, you can always ask the waiter to ask me to help."

After saying that, he got up and returned to the kitchen.

The period when it just opened was the busiest time for Ryuki Izakaya.

After adjusting the position of the phone again, Iketani Naotsune continued to start the live broadcast.

Originally, he only planned to conduct a text live broadcast within the fan group.

But I didn't expect everyone to say that the text live broadcast is not fun.

To switch to live video.

resignedly.

As a manager, Naosuke Iketani could only agree and found a live broadcast platform to start live broadcasting.

Shouting out in the group, it was obviously a new account, the new anchor Naotsu Iketani.

Countless people quickly poured into the live broadcast room.

The appeal of Dragon Carp Izakaya can also be seen from the side.

The appeal of special dishes.

Horror!
Since they are all acquaintances, the atmosphere in the studio is extremely harmonious.

Everyone looked at the close-up of the silky chicken in the camera and guessed what kind of magical dish this is.

The fans who had seen the pictures yesterday started to educate other fans.

Black and white.

Hidden inside is sticky rice!
This is obviously the most authentic truth, but it has attracted other fans to complain.

Shouted: This silky chicken that looks so good, how could it be wrapped in something as ordinary as glutinous rice.

Must be premium seafood.

Or premium meats.

Only then can it be worthy of the grade of special dishes and the price of 100 million yen.

Looking at the comments in the live broadcast room, Chi Gu thought to himself that you guys are really too young.

How can Liu Minghui's cuisine be judged by common sense?
If he really relied on stacking materials to create this special dish.

Then he is not Liu Minghui.

This snowflake is really just a combination of simple silky chicken and sticky rice.

Considering the presence of Ono Yoshio, Iketani Naotsuke did not hesitate and directly picked up the kitchen knife.

He was ready to start eating the dish he had been coveting for a long time.

The sharp kitchen knife shone coldly in the lens.

Following Liu Minghui's appearance, Chigu Zhijing picked up the kitchen knife and gently cut the silky chicken.

Knife up and down.

Swipe down lightly, but nothing happens.

The tender chicken skin and the tight chicken repel Ikegani's insignificant strength.

The sword he was preparing to strike immediately failed.

Everyone in the live broadcast room didn't know this, and they were still urging him to enjoy it quickly.

(End of this chapter)