The fans in Chen Yu's live broadcast room soon discovered that the fans of a certain food broadcaster on the barrage began to frequently send out the barrage of "ah, I'm dead."
For a person who eats, the content of the barrage content of the fans is more varied than Chen Yu's performance.
This can't help but arouse a little bit of curiosity.
Of course, some people were attracted, and some felt that this wave of curiosity was not as good as Chen Yu's beauty 'attack' for the time being.
She/they don't know at the moment, there is a saying, your curiosity is the beginning of our love.
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Jiang Qiuqiu was still pouring oil.
After the conical hole-shaped pot is filled 1/3, the amount of oil is almost the same.
To fry tempura, you need to wait for the oil temperature to rise to 70% to 80% hot. While waiting, Jiang Qiuqiu moved the batter that he had prepared before to the side of the iron pan.
[Are you going to fry it?]
[Wrapped up, right! This step is really amazing, and it is very fragrant after being wrapped in batter and fried!]
The fuzzy army came and went quickly.
It seems that they are all old world, but today is different, Jiang Qiuqiu waved his hand mysteriously: "Yes and no, today is very special."
[I'm looking forward to it now, what kind of special! What's special?]
Jiang Qiuqiu didn't say a word, just pinched the shrimp's tail, dipped it in starch, and rolled in the paste.
[ah! Isn't it still muddled?]
Because Jiang Qiuqiu said it was different several times, now everyone is looking for differences in the live broadcast room like a magnifying glass.
While talking, the oil temperature has quickly risen to 60 to 70% hot, and smoke slowly rises from the pot. At this time, everyone thought that Jiang Qiuqiu should get fried shrimp, but—
She actually put down the shrimp and started washing her hands
I saw Jiang Qiuqiu crossed his hands, cleaned and dried his hands, and picked up the pot of mush.
[? ? ?]
Then, a miraculous scene suddenly appeared in the live broadcast room.
The mixture ratio of oil, water and flour was just right and the paste did not clump together. Jiang Qiuqiu stretched out five fingers, dipped some batter in the pot, and then stretched out his hand on the pot.
The liquid slides down due to gravity, and the batter in the form of water droplets enters the oil pan, and the air inside is instantly expelled by high temperature and floats on the surface of the oil pan.
The Maillard reaction occurred in an instant, and a scent came out from the oil pan.
The temperature was very suitable, Jiang Qiuqiu saw this, and sprinkled some 'snow' in the pot.
The sizzling sound was very alluring, and when the amount of floating matter in the pot was almost the same, Jiang Qiuqiunian pinched the shrimp's tail and put it into the oil pan.
"The most wonderful thing about fried tempura shrimp is the coating on it." Jiang Qiuqiu explained while operating: "We need to swing the shrimp in the oil pan before the coating on the surface of the shrimp is fried."
Soon, the prawns, which were originally sliced thin, turned golden yellow after being coated with a layer of fluffy and crispy batter, and looked extremely delicious.
Jiang Qiuqiu put the first fried shrimp on the plate.
Then, it started to speed up.
The process of dripping batter is still difficult, so she repeated it several times, "Fans who don't know how to use hands can also use chopsticks or a fresh colander to drip. We don't require tools, but the dripping batter is the best. It's finer."
"It's easier to blow through."
In the beginning, she only made one at a time, and then directly started to make two at a time.
Work started at the same time on the left and right, and the fried tempura was in a long strip, stacked in layers on a navy blue plate.
One by one, one after another crisp sound.
The duration of the live broadcast was over half, and everyone couldn't hold back their desire to grab a spot for dinner.