The Fine Food Broadcaster

Silly cute!

Ye Fei feels that it is most appropriate to use this word to describe Kurokawa Taro.

Your sister, if you say that you do n’t feel sure about this dish and want to change it, then I really agree, but you and you ... you say that you are so superb at making shrimps I ’m not good-looking because I ’m afraid of winning. If I could let you change, would n’t I just give up?

Do not change!

You do it for me!

I want to see how well you can make this hibiscus shrimp. I want to see how good you are in making shrimp.

Kurokawa Taro saw Ye Fei refrain from changing dishes, and the goods were anxious. He said that he had to know that he wasn't pretending to be pretending. At this moment, I guess he couldn't pretend to be pretending.

"What do you do?" Kurokawa said, scratching his head.

Ye Fei nodded earnestly, and said, "Really!"

"Yeshen, I was joking just now, don't you Chinese people joking often?"

"I'm not kidding. There is no joke in front of the food."

"....."

Seeing Ye Fei get serious, Taro Kurokawa didn't say any more about changing dishes.

"That being the case, then I will do it, Siba, the baby is suffering."

Depressed, the cargo took his assistant to the console and began to prepare.

The hibiscus shrimp, also known as the golden hibiscus shrimp, is similar to the potato golden shrimp **** made by Ye Fei before, but no potatoes are used in this cuisine.

This dish belongs to the typical Cantonese cuisine, and it is quite famous in Cantonese cuisine.

Today, Kurokawa Taro is going to try again with Ye Fei.

I saw him come to the console and nodded towards Matsushima Nanako.

Matsushima Nanako took the big bag in her hand and opened the bag. There were many small boxes and other tools in the bag.

Ye Fei stood aside and looked at him, he wondered, a girl's house carrying such a big bag, isn't it sinking?

Matsushima Nanako opened the bag, and then Kurokawa Taro squatted down and began to choose what he needed.

To make hibiscus shrimp, you must have shrimp, and this kind of shrimp is not the higher the better, but the ordinary base shrimp is better.

I saw Taro Kurokawa taking out a small silver box from the inside of the bag, and then opening it. From the inside, there was a white cold air smoke.

Kurokawa took a clean pair of tweezers and squeezed out three Ki Wai shrimps from the inside.

The three shrimps are bigger, because the shrimps selected for hibiscus shrimp are bigger when they are finally formed.

Place three large Kiwi shrimps on a plate and then pick the ingredients from the inside.

One egg, and then a bag of bran-like things, all need to be prepared by yourself. As for the oil and salt sauce vinegar, Ye Fei directly provides it.

After taking out the ingredients, Kurokawa Taro began to do it directly.

Regardless of whether it is lobster or kiwi shrimp, in order to ensure that it tastes more delicious, the shrimp line on its body must be removed.

Kurokawa took another wallet from the bag and opened it. Inside it was a row of small tools, small knives, small hooks, small tweezers, and even needle-like tools.

He took a small sharp knife from these tools, and then cut the shrimp head directly.

In many cases, people do n’t eat shrimp heads at all, because the shrimp's head has gathered its viscera, which is difficult to clean up, and this golden hibiscus shrimp is even more demanding. The shrimp head must be removed.

Cut off the shrimp head, followed by Kurokawa Taro turning the shrimp over, and then use a knife to gently scratch from the abdomen of the shrimp from beginning to end, but it did not cut through, just separated like anatomy.

After the abdomen of the shrimp was cut, Taro Kurokawa chose a silver needle-like tool with a hook on the front end from the tool, and used the hooked section to gently pick the shrimp, and a black shrimp line was picked. Come out.

This guy's movements are very proficient. It should be obvious that he often makes shrimp.

After removing the shrimp line, Taro Kurokawa took the knife again, and then made a few horizontal strokes on two separate pieces of shrimp.

It's also not working hard, but gently slice the white and tender shrimp.

On each side of the shrimp, he made five knives. After the cut, he put the shrimp in another small plate, and then processed the other two shrimps.

Wait until all three Kiwai shrimps have been processed. Taro Kurokawa took a small bowl, then smashed the eggs into the bowl, added an appropriate amount of refined salt to it, and beat them with an eggbeater.

He took another small saucer and poured out a portion of the chaff.

When this was done, he took a processed prawn, squeezed the tail of the shrimp, and dipped it in egg liquid. After the whole shrimp body was covered with egg liquid, he saw that he would Kiwi shrimp flipped inside the bran again.

Suddenly, the fine bran grains were stuck on the shrimp body by the egg liquid.

All three shrimps were covered with bran grains, so he started to put the wok on the stove, and then began to put oil in it.

Kurokawa Taro only owns the ingredients. Other big tools are provided by Ye Fei.

Pour the oil you brought into the pot to the right amount, and this product also explains: "Yeshen, if I have a little advantage in this cuisine, it should be the half bottle of oil I brought. This It is our specialty corn essential oil. This oil does not have the turbid atmosphere of ordinary oil, but it is fragrance-based. The food will be delicious and not too greasy. If you need it for a while, If so, I will provide it. "

Ye Fei waved his hand and said, "No, I use my own oil."

What a joke, even if your corn oil is even beef fork, can you have the oil provided by that metamorphosis system? Not to mention rose edible oil and olive oil, you need to stand aside when you take out the best peanut oil. I have such a good oil, what else do you use? Look at your half bottle of oil like a baby, brother is not rare.

Kurokawa Taro poured the oil into the pan, and then began to heat it.

The fire of Kurokawa Taro was very large as soon as it was on, and the oil in the pan soon began to appear green smoke, but at this time Kurokawa Taro did not move, but continued to heat.

When the green smoke on the oil surface increased, he took a vegetable spoon and stirred it gently in the oil. There was a crackling noise in the oil.

Kurokawa nodded with satisfaction.

This kind of oil is almost 80% hot oil. This kind of oil pan is also called Wang oil pan. This kind of oil is most suitable for frying and blasting.

When you feel that the oil temperature is suitable, you see Taro Kurokawa quickly picking up a rice-wrapped shrimp and sliding it into the oil pan along the edge of the pan.

As soon as the prawns entered the pot, they heard a rattling sound coming out of the oil, and then a lot of air bubbles appeared beside the shrimp.

The oil temperature is high, the shrimp is very tender, and the shrimp body has just been out of the pan for a long time. The white husks quickly turn yellow.

After all the bran grains of the shrimp turned golden brown, a thick aroma began to come out of the pot.

Smelling this scent, Ye Fei could not help but nodded, saying to heart that Taro Kurokawa did not lie, this oil is indeed good oil, but it is just good oil.

The shrimp was fried in the oil for a while, and Taro Kurokawa hurriedly took it out with a colander and put it on a plate.

This was followed by two other shrimps.

Wait until all three shrimps have been fried, and then look at the three shrimps at this time, it seems that they are made of gold, Jin Chancan is fragrant.

Ye Fei laughed: "This dish is much more successful than the one just made."

Kurokawa hurriedly said, "Thank you Ye Shen for the praise, but I think there are still many shortcomings."

"There is no perfect thing, you can recognize your shortcomings, indicating that you still have a lot of room for improvement."

"No, no, no, Ye Shen's food is perfect."

"Oh ~~~ Will you still make a fart?"

"I……."

Kyukawa Taro leaves Ye Fei to say that he almost dropped the plate in his hand. Wuri, when did I slap? How come I'm flattering? People are telling the truth, okay.

"No, no, what I said is true. The food made by Ye Shen is, in my opinion, the best food in the world."

"Stop, whatever you say, how is your food? Is this done?"

"Of course not. There is still a bit of finishing work."

Speaking, Kurokawa Taro bent over and took out a silver box from the bag ~ www.readwn.com ~ Ye Fei was weird. He felt that this bag of Kurokawa Taro was the real good thing. Well, there are so many things in it, it's just a treasure chest.

After taking out the silver box, Kurokawa Taro opened it and took out one in the white smoke ..... cucumber!

That's right, this product is to take out a cucumber.

Holding the cucumber in his left hand, his right hand reached out and took a small knife out of a pile of tools, and then saw Kurokawa facing the cucumber and started to start.

Carved!

This is also a skill that chefs need to master. Ye Fei is not surprised at all that Kurokawa Taro can carve flowers.

It ’s just that the carving of the goods made Ye Fei a bit intolerable, but it was not slow, but it was a little crooked, and when this guy carved, his eyes were not directly looking at the ingredients, but his head was also crooked and squinting.

Ye Fei was very curious, and his heart said what's wrong with this.

It didn't take long for Kurokawa to stop and put the carved flower in the center of the plate.

Everyone looked at them, exclaimed, because they found that the flower carved by Taro Kurokawa was really good, it was a cherry blossom.

Sakura is known as the national flower of the East Japan.

Place the cherry blossoms, and then Taro Kurokawa also placed the three shrimp bodies. All three shrimp bodies are facing in one direction to form a triangle. The cherry blossoms are surrounded by the middle and the tail is outward. It looks unique. .

After doing these things, Kurokawa was embarrassed and looked at Ye Fei, and said, "Ye God, this is my hibiscus shrimp. How would you comment?"

Ye Fei glanced at it without thinking, and said directly, "50 minutes."

Kurokawa: "..."

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