Su Zifang was confident that his first shrimp was evenly enough, but the identification results of the system still showed that it was uneven. And Zhao Xiaoman's friend also suggested that sizing is very important,

This made Su Zifang start to think about what was wrong with his starching process.

According to the tutorial prompts, shrimp should be slurred three times with salt, egg white, and cornstarch, and each time the effect is different.

After each batting, in order to ensure that the subsequent sizing is effective, the shrimp should be left to rest for a period of time.

"Could it be that there is a problem here?" Su Zifang fell into deep thought.

However, with his only experience, he can't solve the sizing problem at all, and the dishes he has mastered are probably the closest to the sizing of Longjing shrimp is the sweet and sour loin that needs to be sized.

But one is the practice of crying children after being wrapped in flour and fried, and the other is as delicate as a small jasper, which can only be said to be a reference.

"Boss Su, what are you thinking?" After Zhao Xiaoman entered the door, he saw that Su Zifang had been staring at the shrimp in a daze, and asked.

"I was thinking about how to give the shrimp three layers of pulp without affecting the flavor and making each layer of batter even. ”

"It's easy, you can handle it three times. Zhao Xiaoman said indifferently.

"What do you mean?" Su Zifang vaguely grasped a clue, as if he had almost found the thread that unlocked the key in a ball of wool.

"You first blot the shrimp dry, marinate it with salt, wait for the salt to penetrate the shrimp, then squeeze out the water, starch it with egg white, and finally pour in the clear oil and coat it with a layer of cornstarch. ”

"The salt flavor is deep to light, the egg whites are smooth and tender, and the cornstarch is translucent. Zhao Xiaoman said a solution as if he was saying good morning.

"It seems, it's really possible!" Su Zi simulated it in his mind, and looked at Zhao Xiaoman with a complicated expression: "How did you come up with this genius's idea!"

Zhao Xiaoman was stunned for a moment and licked his lips: "Isn't this a basic operation?"

Su Zifang: ......

Sure enough, this kind of big guy who was promoted to intermediate culinary specialization in his teens is too terrifying, and what he can't think of with his head will become four words here in the big guy.

"Ji Cao, don't six. ”

Of course, he didn't know that ten minutes ago, Zhao Xiaoman also felt out of place with him for his poverty. After all, even the water purifier has to buy 2 million thighs, and she has only seen Su Zifang in her life.

"It's not that people are stupid, or they have a lot of money. ”

The two completed a business blow to each other without each other's knowledge, perfect!

According to Zhao Xiaoman's prompt, Su Zifang re-starched the shrimp on the plate.

Sure enough, after modifying the details and adding cooking oil to blend, the gloss of the starched shrimp is more obvious, and the overall effect is much better than before, and the processed shrimp is more like a plate of art.

"Two servings of Longjing shrimp are both old customers. Yang Qiong ran into the kitchen to pass the food, and slowed down when she entered the door, for fear of disturbing Su Zifang's rhythm.

"Good. Su Zifang simply agreed, knowing this, and continued to ponder the cooking method of shrimp.

Just now, there is a prompt in the system that the oil temperature is insufficient, the frying time is overtime, and the shrimp are too old.

If you want to improve, Su Zifang must complete these three points at the same time this time to have a chance to make A-grade Longjing shrimp.

Su Zifang recalled his previous performance, and was somewhat aware of where the mistake of the last time appeared.

Reheat and turn on the heat.

This time, instead of choosing a fierce heat, slowly heat the pot over medium heat, then pour in a small half pot of cooking oil, and heat it gently.

Wait until the bottom of the oil evenly bubbles to bubble, and then put the shrimp into batches.

The white and tender shrimp are soaked in a golden oil pan and tumble up and down, gradually revealing a clear color.

When the pot bubbles, Su Zifang turns off the heat and simply takes out the shrimp and allows the temperature of the surface to self-heat, so as to ensure the difference between the doneness and taste of the inner and outer layers.

Zhao Xiaoman stood beside Su Zifang, watched him fish out the shrimp, and reminded him: "It's too much." ”

"Huh?" Su Zifang looked at Zhao Xiaoman.

"I mean, if you fry it for an extra second, the shrimp may not taste right.

Su Zifang picked one up and put it in his mouth in disbelief.

【Slightly overfried shrimp】

When he looked at Zhao Xiaoman again, Su Zifang looked at a monster: "This can be found?

"What?" Zhao Xiaoman didn't hear Su Zifang's low murmur.

"It's okay, it's just that you are perverted, and you can see it for a second longer. Su Zifang poured the remaining half of the shrimp into the pot and cut it with chopsticks.

"Just watch more, when I was a child, my dad made pot wrapped meat, and I watched it every time. If you see a lot, you know what oil means, and I also have a feeling, I don't know how to say it, anyway, when I see you fried, I feel so stingy. Zhao Xiaoman shrugged.

"Stingy?" Su Zifang was angry and funny, and asked: How do you see this?

"You can't afford to pour oil. ”

"Over-oil itself is a large amount of oil that quickly deepens a small amount of ingredients, and if you put less oil, the temperature of the ingredients will decrease after they are put in the pan, and they will not fry fast enough. ”

"Even if it's low-temperature fried shrimp, you don't have enough oil. ”

Zhao Xiaoman said these words, quite a kind of Lu cuisine chef's posture.

Doesn't it taste good to cook?

Wide oil!

"Hmm...... I see. Su Zifang nodded.

Since learning to cook, I haven't had the habit of wide oil, but I didn't expect it to become a disadvantage.

But this is not a big problem, when I have enough money, I put two barrels of oil in the kitchen, a barrel of petrification, a barrel of sea oil, and fry fritters every day.

Seeing Su Zifang's strange smile, Zhao Xiaoman subconsciously took a step back and distanced himself, and kindly reminded him: "Shrimp, it's time to urge vegetables outside." ”

"Oh, okay. Su Zi came back to his senses and ordered, "Help bring the dragon well over." ”

"Give!" As soon as Su Zifang's voice fell, Zhao Xiaoman had already handed over a bottle of tea, and put down half a bowl of tea that had been brewed.

Tsk tsk.

Su Zifang couldn't help but look at Zhao Xiaoman with envy.

The knife work is stable, knowledgeable, the timing is accurate, the heir of the famous chef family, and the intermediate culinary expertise, no matter how you look at it, it seems that he has taken the protagonist's template.

"What is this? Reincarnation talent?"

Hold back the mood of asking if Zhao Xiaoman is a traverser. Su Zifang turned his attention to the stove.

Although the shrimp is fried for an extra second, if the thickening is done well, then the final product can still be saved.

Put the soybeans in the pot and pour in the bottom oil, shake off, and pull out a plate of shrimp and pour it in.

Cooking wine, sauce and sauce are poured in turn, stir-fry a few times, and a layer of glass is instantly outlined on the shrimp.

Before leaving the pot, Suzi turned the fire and poured tea and tea leaves along the edge of the pot.

In the rising mist, a plate of Longjing shrimp was quickly served out and put on a plate, and a radish flower was placed as a decoration.

"It seems to be done!" Su Zifang used stone chopsticks to pinch out a shrimp.

[A dish of Longjing shrimp that is close to the upper limit of the host's cooking skills, grade B.] 】

"It's done!"

Although I still haven't been able to reach the A grade, this is the second part, and the shrimp has been fried for one more second, and I believe that after doing it a few more times, you can steadily step into the A grade.

"Xiaoman, thank you!" Su Zifang said sincerely, hoping to move Zhao Xiaoman to learn cooking by the way.

Zhao Xiaoman, who was chopping vegetables, turned his head, couldn't tell whether he was excited or envious in his eyes, and responded lightly: "It's okay, you're polite!"