In the evening, Su Zifang lies down (chuáng) and begins to delve into a mysterious action movie from the neon country next door.

Tempura cooking course.

To be honest, tempura, sushi, and ramen are as neon national dishes, and their status in the rivers and lakes is almost the same as that of Lanzhou ramen, Shaxian snacks, and yellow braised chicken rice in China.

But in fact, tempura is just the name of a practice, and in neon cuisine, all dishes fried in batter are collectively referred to as tempura.

Therefore, this is also the reason why netizens often joke that everything can be tempura.

However, in addition to the batter, there are other methods such as (chūn) rain fried, konsu fried, shojin fried, isobe fried, and Hakata fried, mainly because of the difference in the batter or some side dishes.

But no matter how you fry it, the three criteria for tempura must be met: the batter should be thin, the oil should be clean, and it should be crispy and fragrant.

Thanks to the fact that this tutorial is produced by the system, the Chinese characters in the alto are eliminated, so there is no need to find a translator, otherwise Su Zifang feels that he may only be able to read the picture and read the dishes.

The chef in the video is finally no longer the usual old chef, but has changed to a very typical (rì) chef.

Remove the head of the fresh red shrimp and remove the shrimp line.

The chef is obviously more skilled, holding the shrimp (shēn) with his left hand, the chef's knife in his right hand is sliced along the back of the shrimp, and with a flick of the blade, a complete shrimp line is drawn.

Su Zifang compared the process of drawing the shrimp line and found that it was at least more than a minute slower than the chef in the video......

Sighing, it seems that the craft still needs to be practiced.

After the shrimp line is processed, the chef removes the shell, slices the shrimp (shēn) several times diagonally on the belly of the shrimp, flattens the shrimp (shēn) and sets it aside to start the batter.

Well......

If you use professional terms, for example, the one introduced in the video should be called tempura clothes.

However, in order to save trouble, Su Zifang is still referred to as thick batter and thin batter.

He was still a little surprised to see the chef mix the batter, he used to think that tempura shrimp was just like ròu, just wrapped in batter and fried in a pan, without thinking about why it had this shape.

Later, when I saw a layer of flowering flour on the outside of the tempura shrimp, I thought it was breadcrumbs.

Now that I see the video, I know that tempura needs two kinds of batter, one thicker and one thinner.

The thin batter is used to fry the flowering part of the outer layer, and the thick batter is used to wrap the shrimp and absorb the thin batter.

Su Zifang: ......

He thought there was some kind of black technology, but isn't this similar to the method of wrapping breadcrumbs and frying them again???

Seeing this, the practice of tempura shrimp has ended, and Su Zifang wanted to quit but saw that the video progress bar was only halfway through, and he patiently continued to watch.

After all, no matter what the video, the waiting time is still quite long, and if you miss something, you can only watch it again in two days.

The previous video has already explained the process of frying tempura shrimp, and the later tutorial directly shows the title.

Garnishes, plating and seasoning of tempura dishes.

Su Zifang frowned inexplicably: ???

Is this ...... Isn't it true that you can eat whatever you want? Why are there special side dishes? And seasoning, isn't it uniform?

By the time the video continued to play, he finally understood where the neon man was real.

It turns out that in neon, tempura is a very seasonal dish.

It's not like ròu, you can eat it whenever you want.

The ingredients of neon tempura cuisine are divided into four seasons (chūn): summer, autumn, and winter.

In the summer season, we choose some light and umami-flavored seafood and vegetables, such as sea bream, fresh bamboo shoots, and perilla leaves, while in autumn and winter, we choose heavier ingredients such as conch, dried persimmons, and crab (ròu). In addition, there are special four-season ingredients, such as tofu, dried plum cabbage, and steamed buns.

And different ingredients should be paired with different dipping sauces.

In a word...... Neon people are very stubborn at this point.

So in the video, the chef also specially recommends ingredients that can be eaten with tempura shrimp.

Asparagus, okra, shredded carrots, shredded potatoes, eggplant strips, baby green peppers.

There are also two dipping sauces, one is made with gyokuro, soy sauce and sea rice juice, and the other is made with a little vinegar, sugar and radish puree, which makes the taste sweeter and sourer.

The chef coats half of the vegetables in a pan and deep-fry them until they are golden and transparent. At this time, the vegetables still retain their original taste and color, but they have an extra layer of crispy texture, and they also have their own advantages in plating and shape.

Watch as the chef in the video finishes all the vegetables in different ways, then fills the ingredients in a bamboo basket lined with blotting paper and serves two sauces.

Su Zifang just wants to brush a barrage for the video: cook for five minutes, and plate for half an hour!

finally watched the video, and Su Zifang found that he was a little hungry.

No way, his stomach pouch began to twitch at the thought of the beep and beep frying sound made while cooking tempura in the video.

Food videos are the original sin.

After all, when "A Bite of China" (rè) was broadcast, Su Zifang was a foodie who could watch videos and eat white rice and gain ten pounds a month.

If it weren't for the fact that I learned to cook and smelled the smell of oil smoke every day, I am afraid that my body shape would be on par with Li Dazui.

He closed his eyes and planned to hypnotize himself with the sheep counting method he had used as a child.

However, from the fifth sheep onwards, it became lamb skewers, roast lamb shanks, spicy sheep's trotters, and shabu sheep (ròu......

The more you count, the hungrier you get.

"Why don't you form a late-night snack bureau?"

Su Zifang silently flipped out Shen Anyan's chat window: "Do you want to eat something?"

Shen Anyan's table (qíng) bag is very suitable for the occasion: Liu Yifei, Di Li (rè) Ba, and Zhao Liying don't eat supper, only you eat!

Su Zifang: ......

Shen Anyan: "Why do you want to eat so late?"

Su Zifang: "Thinking about new dishes, I was suddenly hungry." ”

Su Zifang suddenly felt that it was a good reason for a chef to think about a new dish, and to propose to eat at any time.

It's normal to find inspiration for work!

Shen Anyan: ......

After two strings of speechlessness, Shen Anyan still sent a message.

"I'll go with you, I'm already brushing my teeth, I'm not eating." ”

Su Zifang knew that Shen Anyan was the kind of person who was very strict with herself, and it didn't seem appropriate to pull her to eat a stall at this point.

I thought about it and sent a message.

"Why don't you come to the store and I'll make you tempura?"

Shen Anyan: ???

"When did you learn it?"

"It's just that you used to like neon desserts very much, and I thought that I would like this too, so I learned it myself. ”

Su Zifang was embarrassed to say that he just wanted to find someone to try the food.

"Then I'll go now. ”

"Well, good!"

The next second Su Zi released the news, he immediately dressed up and rushed to the door of Shen Anyan's store.

After a period of love (ài), he is no longer the titanium straight man, but has degenerated into a tungsten steel straight man, knowing that he can't let girls walk alone at night.

Sure enough, after Shen Anyan went out, she saw Su Zifang standing at the door, and the smile on her face brightened a little.

The distance was not far, and the two walked slowly, for a while, it was very romantic.

It wasn't until Shen Anyan inadvertently asked what kind of food Su Zifang was thinking about just now, how could he be so hungry.

Su Zifang spoke slowly.

"Tempura. ”

Shen Anyan: ......

Is it too late to turn back now?