My daily life of cooking food in Tokyo

Chapter 3 Shrimp Tempura

The first is to make the face coat.

Add an appropriate amount of cold water to the bowl, first add the separated egg yolks and beat them.

Then add low-gluten flour and stir gently to form a runny dough and set aside.

There was a similar batter recipe in Chinese food in the previous life, and Liu Minghui could say that he was able to grasp it easily.

The next step is to process the shrimp.

Wash the shrimp, remove the head and remove the shrimp line.

Then, while keeping the tail shell, peel off the shrimp shell and the sword-shaped spikes on the tail.

And use kitchen paper to absorb the excess water on the shrimp tails, and scrape off the black film containing water. This can prevent hot oil from splashing during frying.

Then make 3-4 diagonal cuts on the belly of the shrimp, press the back of the shrimp to break the tendons and elongate the shrimp body.

After such processing, fried shrimps can be fried straight without bending, which is a very practical trick.

Pat a layer of low-gluten flour evenly on the shrimp tails, then wrap it in the batter prepared in advance, and then put it into hot oil at about 180 degrees for frying.

Tempura's dough is different from that of ordinary Chinese food. It is thinner and more similar to hanging paste.

However, Liu Minghui felt that a little bread crumbs should be added at this time, otherwise why would the child next door be crying?

It's a pity that he really doesn't have the capital to be willful now.

Changing the recipe rashly is too risky for him to afford.

When Liu Minghui has enough capital, he will show the whole of Tokyo what real food is.

The production of fried shrimp is very simple, the focus is on the freshness of the ingredients and the degree of frying.

Naturally, what Liu Minghui uses is not frozen shrimp, but live shrimp. There is no problem with the freshness of the ingredients.

As for the heat, you need to control it carefully.

At the same time, three fried prawns were put in, and Liu Minghui started to prepare the dipping sauce.

There was some leftover fried shrimp tempura sauce in the kitchen, so I just mixed it with mashed daikon and ginger to complete the dipping sauce.

At this time, the coating of the fried shrimp tempura in the pan has become golden and crispy.

Gradually, the faint aroma of fried food began to emerge from the pot, and Liu Minghui couldn't wait to fish out one piece and put it on the oil control net to control the oil.

Estimated the time, and quickly fished out two fried shrimp tempura separately.

Looking at the golden and tempting fried shrimp tempura, Liu Minghui's stomach growled in time.

Only then did he realize that he hadn't eaten anything other than a bowl of hangover soup all day.

Liu Minghui picked up the first piece of fried shrimp tempura, dipped it in some dipping sauce, and put it directly into his mouth.

Chew a few mouthfuls, then swallow it in one gulp.

Liu Minghui frowned. The taste was not bad, but it wasn't great.

Mediocre work.

Unwilling to be reconciled, Liu Minghui put the remaining two fried shrimp tempuras into his mouth. Although there were slight differences, the overall evaluation was similar to the first one.

It is enough to open a store, but it is impossible to pay off the loan and continue to sell the store.

I have to find a hot spot, a hot spot that is delicious enough.

Without hesitation, Liu Minghui started fried shrimp again.

After about ten minutes of frying shrimp and dozens of fried shrimps being killed, Liu Minghui finally found the most suitable heat.

Next comes the sauce.

The sauce left by the Mizuta chef may be simple and hassle-free, but it does not achieve the best taste.

Liu Minghui thought about it and decided not to be careless.

Immediately, preparations begin with making the tempura sauce.

150 ml bonito stock, 25 ml mirin, 25 ml soy sauce.

This is the most classic recipe and the most commonly used.

Liu Minghui plans to try the classic recipe and then fine-tune it according to taste.

Making tempura sauce is very simple, just mix the three condiments and bring to a boil.

Since it was just an experiment, Liu Minghui did very little, so he could easily experiment in the kitchen.

After countless trials, Liu Minghui finally came up with a ratio that suits him.

Of course, it’s no use being suitable for yourself, you need to be suitable for your customers.

Due to the difference in food culture, the taste of Sakura Country is still different from that of Hua Country.

So Liu Minghui made a total of four kinds of dipping sauces with slight differences, and planned to let his clerk taste them to see which one the public tasted.

Only by overcoming the current difficulties can we have the capital to be bold. Therefore, Liu Minghui can only compromise for the time being.

On the other side, just when Liu Minghui was almost done with his experiment, the general cleaning of the store was coming to an end, except for the kitchen.

Of course, there is no need to clean the kitchen because Mizuta, the former head chef, is a man with mysophobia.

He always wipes the kitchen clean and spotless when he is off work.

As long as their boss Liu doesn't mess around in the kitchen, today's cleaning will be considered complete.

After Moriyama finished wiping the last table, he asked, "The cleaning is done, what do we need to do now?"

Indoor Photon said hesitantly: "There is still more time now, I will ask the boss what is the arrangement."

The kitchen has always been a very solemn and sacred place, and outsiders are generally not allowed to enter.

But beautiful people can get preferential treatment everywhere, so the indoor photon is not afraid, and goes straight to the kitchen.

As the front desk, Indoor Photon is naturally the most beautiful of the four.

With a height of 1.65m, he is considered tall in Sakura Country.

In order to facilitate the management, she did not grow her hair long and kept it casually in the hat of her work clothes.

Paired with a slightly round face, it looks a bit cute.

Judging from the snow-white neck, the indoor photon's skin should be good, a bit flimsy.

A pair of legs, not too long, but perfectly proportioned, slender and slender, not the common radish legs in Sakura Country.

The point is, the chest is very predictable, and it looks like an existence that cannot be grasped with one hand.

Of course, Photon in the room didn't dare to be too presumptuous, knocked on the door cautiously, and asked, "Boss Liu, I have something to do, can I come in?"

The sound of photons in the room is very pleasant, as clear and moving as an oriole.

In the kitchen, Liu Minghui just finished researching fried shrimp tempura and was about to find someone to try the dish.

The appearance of the photon in the room was like dozing off and bumping into a pillow, and hurriedly said, "Okay, come in."

Pushing open the door, a pleasant fragrance hits the face.

This is a wonderful aroma unique to fried food.

In today's society, the general high-end stores have closed kitchens, so that the smell will not escape and affect the dining experience of other guests.

Therefore, no matter how hot Liu Minghui was in the kitchen, he couldn't feel the slightest movement outside.

Smelling the fragrance, Guangzi in the room was a little surprised. Boss Liu was really not messing around in the kitchen, but actually cooking?

Wake up, Photon, you cannot be fooled by appearances.

Thinking of the dark dishes Liu Minghui once made, Photon in the room ignored the fragrance in the air, returned to reason, and said to Liu Minghui:
"Boss Liu, the cleaning has been completed, and we are waiting for you to go out for inspection."

(End of this chapter)