Silly and cute!
Ye Fei felt that this word was most appropriate to describe Taro Jiuchuan now.
Your sister, if you say that you are not sure about this delicacy and want to change it, then I really agree, but you... you actually said that your skill in cooking shrimp is too superb, what the fuck? I'm afraid that I won't look good if I win. If I can let you change, wouldn't I just admit defeat
Don’t change!
Do it for me!
I want to see how well you can make this hibiscus shrimp dish, and I want to see how good you are at cooking shrimps.
Seeing that Ye Fei refused to change the dishes, Taro Kuchuan felt bitter in his heart, thinking that he had just known how to stop pretending, but now he probably would have to show off if he failed to do so.
"Really?" Taro Kuchuan scratched his head and asked.
Ye Fei nodded seriously and said, "Really do it!"
"Ye Shen, I was joking just now. Don't you Chinese people often joke?"
"I'm not kidding. There are no jokes when it comes to delicious food."
“…..”
Seeing that Ye Fei had become serious, Taro Jiuchuan didn't say anything about changing dishes.
"If that's the case, then I'll do it, Xiba, the baby is feeling miserable."
The guy felt depressed and took his assistant to the operating table to start preparations.
Hibiscus shrimp, also known as golden hibiscus shrimp, this delicacy is similar to the potato golden shrimp balls that Ye Fei made before, except that potatoes are not used in this delicacy.
This delicacy is a typical Cantonese dish, and it is still a relatively famous delicacy in Cantonese cuisine.
Today, Jiuchuan Taro will use this delicacy to compete with Ye Fei again.
I saw him coming to the operating table and nodding towards Matsushima Nanako.
Matsushima Nanako took the big bag in her hand again, opened the bag, and saw that there were many small boxes and other tools inside the bag.
Ye Fei stood aside and watched, and he was puzzled. Wouldn't it be heavy for a girl to carry such a big bag
Nanako Matsushima opened the bag, and then Taro Kugawa squatted down and began to select what he needed.
To make hibiscus shrimp, you must have shrimp, and the higher the quality of the shrimp, the better. Instead, it is better to use ordinary shrimp.
I saw Taro Kugawa taking out another small silver box from the bag, and then opened it, and a burst of white air-conditioning smoke also came out from inside.
Taro Kugawa took a clean tweezers and pinched out three prawns.
These three base shrimps are all relatively large, because the shrimps chosen for making Furong shrimps are bigger and look better when they are finally formed.
Place three large prawns on a plate, and then take the ingredients from inside.
An egg, and then a bag of something like chaff, you need to prepare these yourself. As for the oil, salt, sauce and vinegar, Ye Fei provides it directly.
After taking out the ingredients, Taro Kugawa started cooking directly.
Whether it is lobster or shrimp, when cooking, in order to ensure that it tastes more delicious, the shrimp lines on it must be removed.
Taro Kugawa took another wallet from the bag. After opening it, there was a row of small tools, small knives, small hooks, small tweezers, and even tools like needles.
He took a small sharp knife from among these tools and cut off the shrimp head directly.
In many cases, people don't eat shrimp heads at all, because the internal organs of Jiwei shrimp are gathered on the shrimp heads, which is difficult to clean. Moreover, this golden hibiscus shrimp dish is even more demanding, and the shrimp heads must be removed.
Cut off the head of the shrimp, and then Taro Kugawa turned the shrimp over, and then used a knife to gently scratch the abdomen of the shrimp from head to tail, but he did not cut it through, but just separated it like an anatomy.
After the abdomen of the shrimp was cut open, Taro Kugawa chose a silver needle-like tool with a hook on the front, and used the hooked section to gently pick at the inside of the shrimp meat, and a black shrimp thread was picked out. out.
This guy's movements are very skillful. It can be seen that he must be doing shrimp regularly.
After removing the shrimp threads, Taro Kugawa took the knife over again, and then lightly scratched the two separate pieces of shrimp meat horizontally.
Again, no force was used, but the white and tender shrimp meat was gently sliced open.
He made five cuts on each side of the shrimp. After scoring, he placed the shrimp on another small plate, and then processed the other two shrimps.
After all three prawns were processed, Taro Kugawa took a small bowl, cracked the eggs into the bowl, added an appropriate amount of refined salt to it, and beat them with a whisk.
He took another small plate and poured out part of the bag of chaff.
After he finished doing this, he took a prepared prawn, pinched the tail of the shrimp, and then dipped its body into the egg liquid. After the entire shrimp body was covered with egg liquid, he then saw that it was covered with egg liquid. The shrimps were stirred in the bran again.
Suddenly, tiny grains of bran were stuck to the shrimp body by the egg liquid.
The three shrimps were all coated with bran. He then placed the wok on the stove and started to put oil in it.
Taro Kuchuan only brought his own ingredients, and other major tools were provided by Ye Fei.
Pour an appropriate amount of the oil he brought into the pot, and the guy also explained: "Ye Shen, if I have an advantage in this delicacy, it should be the half bottle of oil I brought. It is the corn essential oil that is a specialty of our country. This oil does not have the turbid smell of ordinary oil, but has a light fragrance. Only in this way can the food be delicious but not too greasy. If you need it later If you use it, I will provide it.”
Ye Fei waved his hand and said, "No, I use my own oil."
Are you kidding me? No matter how good your corn oil is, how about the oil provided by the pervert in the system? Not to mention rose cooking oil and olive oil, even the best peanut oil has to stand aside. I have such good oil, why should I use yours? Look at your half bottle of oil protecting it like a treasure, I don’t care about it.
Taro Kugawa poured the oil into the pot and started to heat it.
Taro Kugawa's fire was very strong as soon as it was turned on, and green smoke soon began to appear in the oil in the pot. However, Taro Kugawa did not move at this time, but continued to heat.
When the green smoke on the oil surface increased, he took a vegetable spoon and gently stirred it in the oil. There was a crackling sound in the oil.
Taro Kuchuan nodded with satisfaction.
This kind of oil is almost 80% hot oil. This kind of oil pan is also called a prosperous oil pan. This level of oil is most suitable for stir-frying and quick frying.
After feeling that the temperature of the oil was suitable, Taro Kugawa quickly took a shrimp wrapped in bran and slid it into the oil pan along the edge of the pan.
As soon as the shrimps were put into the pot, I heard a sizzling sound coming from the oil, and then a large number of bubbles appeared next to the shrimps.
The oil temperature is very high, and the shrimp meat is very tender. Not long after the shrimp body was put into the pot, the originally white bran grains quickly began to turn yellow.
When all the bran grains on the shrimp turn golden brown, a strong aroma begins to come out of the pot.
Smelling this aroma, Ye Fei couldn't help but nodded, thinking that Taro Kuchuan didn't lie. This oil was indeed good oil, but it was just good oil.
After frying the shrimp in oil for a while, Taro Kugawa quickly took it out with a slotted spoon and put it on a plate.
Followed by two more shrimp bodies.
When all three shrimp bodies are fried, look at the three shrimps at this time. They are as if they are made of gold, and they are golden and fragrant.
Ye Fei smiled and said: "This delicacy is much more successful than the one just now."
Taro Kugawa hurriedly said: "Thank you God Ye for the compliment, but I think there are still many shortcomings."
"Nothing is perfect. If you can recognize your own shortcomings, it means you still have a lot of room for improvement."
"No, no, no, the food cooked by Ye Shen is perfect in my opinion."
"Eh~~~You can still flatter me?"
"I… ."
Taro Jiuchuan asked Ye Fei to say one sentence and almost dropped the plate in his hand, "Wori, when did I flatter you?" Why am I flattering you? I hate it when people tell the truth.
"No, no, what I said is true. In my opinion, the food cooked by Ye Shen is the most perfect food in the world."
"Stop, whatever you say, how do you like this delicacy? Is this considered complete?"
"Of course not, there is still some finishing work to do."
As he spoke, Taro Kuchuan bent down and took out a silver box from his bag.
Ye Fei was surprised. He felt that this bag from Taro Kuchuan was the real good thing. There were so many things in it, it was like a treasure chest.
After Taro Kugawa took out the silver box, he opened it and took out a... cucumber in the white smoke!
That's right, this guy just took out a cucumber.
Holding the cucumber in his left hand, he reached out with his right hand and took out a knife from a pile of tools, and then saw Taro Kugawa starting to attack the cucumber.
Carved!
This is also a skill that chefs need to master. Ye Fei is not surprised at all that Taro Kuchuan can carve flowers.
It's just that the carving movements of this guy made Ye Fei a little unbearable. It was not slow, but it fell a little crookedly. Moreover, when this guy was carving, his eyes were not looking directly at the ingredients, but his head was also crooked, looking sideways.
Ye Fei was extremely curious, thinking to himself, what is wrong with this
Not long after, Taro Kugawa stopped, and then placed the flower carved in his hand in the center of the plate.
When everyone saw it, they all exclaimed, because they found that the flower carved by Taro Kugawa was really good, it was a cherry blossom.
Cherry blossoms are known as the national flower of the East Japan Kingdom, so it’s not surprising that this person carved cherry blossoms.
Arrange the cherry blossoms, and then Taro Kugawa also arranges the three shrimp bodies. The sections of the three shrimp bodies all face in the same direction, forming a triangle, surrounding the cherry blossoms in the middle, with the tails facing outward, which looks unique. .
After doing this, Taro Jiuchuan looked at Ye Fei sheepishly and said, "God Ye, this is the hibiscus shrimp I made. How do you like it?"
Ye Fei glanced at it and said directly without thinking: "Fifty points."
Taro Kugawa: "..."
Khan, I just finished writing it at 0:00, this is the third chapter on the 6th
(End of chapter)