After careful study, Su Zifang's tempura is not a failure.

At least in the opinion of Shen Anyan, who has been to neon and tasted authentic tempura, there is no big problem except that the taste is not quite the same as what she has eaten.

(jìn) couldn't resist Su Zifang's persuasion, and Shen Anyan finally tried two mouthfuls to support her boyfriend.

The shrimp (shēn) is crispy on the outside and wrapped in a layer of tempura flowers, and the vegetables are also shaped like a light tulle-like coat wrapped in the ingredients, which is crispy at first, and after two chews, you can taste the fragrance of vegetables and the unique taste of fried batter.

It was late, and Su Zifang didn't think about ways to improve, and slept happily after sending Shen Anyan back.

As a result, he was the first to arrive at the kitchen the next day.

In the empty kitchen, Su Zifang looked at the cooked oil that had been cleared last night and decided to practice again while others had not yet come.

Yesterday, Shen Anyan said that the taste of the tuning Flo cuisine she had eaten was not all original, but it would be a little different. Therefore, I also have experience in making the batter this time, so I added a little salt and fish sauce to taste it in advance, so that the tempura will be more flavorful.

But there is still no shortage of complaints in my heart.

"Isn't this a small crisp (ròu) if this is replaced with Sichuan peppercorns!"

Seafood:......

Preparations were being made in a new way, and the others rushed to the back kitchen, and before the action of mixing noodles and stuffing began, they were attracted by the plate of tempura, vegetables, and shrimp (ròu) in front of Suzi.

"Is this a platter of crispy vegetables?" Kong Yan asked, looking at the top few salt-and-pepper sticks that looked exactly like the small crisp (ròu).

"No, it's a special tempura. Su Zifang ignored that he did make a plate of small crisp (ròu) (qíng) in the end.

Several people cast suspicious glances, but for the sake of Su Zifang's salary, they praised them all: "Well, this crispy dish is well done!"

Su Zifang: ......

"Brother Fang, have you studied all night?" Mu Fei suddenly asked.

"No, I only did it in the morning. Su Zifang said casually.

"But the oil has the taste of other ingredients, and it's been a long time, at least it's been fried. Mu Fei exerted his olfactory specialty skills and looked at Su Zifang, as if to say, "It turns out that you have such clear eyebrows and beautiful eyes, and you will secretly work hard." ”

Seeing that he was about to become silent after two more sentences, the young boss didn't sleep all night just to make a good tempura, Su Zifang sprinkled grain truthfully.

"I pulled An Yan to have some supper last night......"

Seeing that the people around him showed disgusted eyes, Su Zifang pointed to the tempura platter he made and explained.

"This is an improved version of the rì-style tempura, which is closer to the taste of domestic and Huaiyang cuisine. ”

"Lettuce leaves are used on the bottom, fried on the back, so the front is almost the same as the crisp and crisp taste, and thin lotus root slices are used on top, okra, bean sprouts, eggplant, and oyster mushrooms as side dishes to reduce the greasy feeling of shrimp and (ròu). ”

In addition to the traditional tempura dipping sauce, there is also a deep-fried dipping sauce that is a combination of crab vinegar and boiled shrimp. ”

Several people listened to the introduction with a little interest, and stretched out their chopsticks to taste.

"Well, yes (tǐng) crispy. Mu Fei ate lettuce, and this taste made him very satisfied.

"The eggplant is also fried very deliciously, but the eggplant skin is a little affected, I don't know if it will be better to peel it. Zhao Xiaoman proposed.

"The lotus root slices are fine, the taste is just right, and after dipping in the sauce, it can be lifted up (yù), there is no big problem. Zhang Zidan also gave positive advice.

"The salt-and-pepper oyster mushroom (tǐng) is delicious, it should be that the water (bī) is out, the texture is very crisp, (tǐng) is good! The small crisp (ròu) is exactly the same as what I ate in the hot pot restaurant back then, no, it's even more delicious, very good!" Xie Guang also praised.

Everyone's eyes looked at Kong Yan, and he was the only one eating shrimp among the people present.

Kong Yan had just finished the observation phase.

The shrimp on the chopsticks are straight and round, wrapped in crispy tempura flowers, and the tail (tǐng) spreads out like a phoenix's tail.

In terms of appearance, it can almost get a score of 8 or more, and the unique aroma after high-temperature frying is also very (yòu) people.

When you dip it in the sauce, you will find it crispy and cracky.

The sweetness and freshness of the shrimp and the sweetness and sourness of the sauce are just right, evoking a hint of food (yù) without affecting the taste of shrimp (shēn).

The shrimp (ròu) hidden under the two-layer tempura clothes is still a little white and tender, which shows that the sozi has a good grasp of the heat when cooking this dish, and the inside and outside are just right, and there is no overcooked or undercooked (qíng) condition.

Kong Yan nodded and took the second bite, there was no dipping sauce, it was completely the taste of shrimp, which was sweeter than just now, and also faintly tasted the taste of the dough and marinade.

Kong Yan looked at Su Zifang and said softly: "Boss Su has done a good job. ”

Seeing that everyone praised it unanimously, Su Zi relieved himself.

Last night, the tempura cooking system was still rated B+, which means there is still a lot of room for improvement.

However, I had a bit of an idea when I went to bed, so I added a layer of seasoning before wrapping the batter, added a light seasoning to the batter, and finally added a dipping sauce to form a triple seasoning, and it really got a boost.

Others can only say that it is delicious, but Su Zifang can clearly see that the grade of this tempura has become A-grade.

For a dish that has only been made twice, this is fast enough.

After breakfast, the others began to practice their own dishes.

Because of the carving and plating, there is only one chūn roll of shrimp skin.

Mu Fei has never cooked shrimp dishes, so he has to start by removing the shrimp line, and can only make a salt-grilled prawn and hot and sour shrimp cakes.

Zhao Xiaoman took the initiative to take a few dishes of drunken shrimp, steamed eggs with shrimp, and jade shrimp dumplings.

Zhang Zidan is responsible for serving lobster balls, shrimp rice rolls, and hibiscus shrimp roe egg soup.

Su Zifang is to get Longjing shrimp and tempura.

"Boss Su, the two dishes you make are a little less, and when the time comes, you can help Xiaoman and Zidan prepare the ingredients when they are too busy. Kong Yan thought about it.

"No problem. Su Zi nodded in response.

"The time is also stuck, this time is different from the last tofu feast, in order to ensure the taste of the food, we need to bring our own ingredients, so we must reserve time for the processing of ingredients. ”

"I recommend segmentation, the processing stage, the cooking stage, the plating stage, and the serving stage. In this way, when everything is lined up and planned, we will be more sure of our time. ”

Kong Yan finished talking about the planned time schedule and saw that everyone had no objections, and looked at Su Zifang: "Then let's try it once?"

Because Su Lianzheng had already purchased the ingredients to be used to practice these dishes, Su Zifang also wanted to see the production (qíng) of the whole shrimp feast, so everyone checked the dishes they were going to make, set the alarm clock, and started the first run-in.

Kong Yan and Mu Fei were dealing with the shrimp in front of them, Zhao Xiaoman began to mix noodles, Zhang Zidan began to prepare the batter, and only Su Zifang took the pot to make tea and made a cup for everyone, so that the ingredients that everyone put on the cooking table were collected and cleaned.

There were the most ingredients from Kong Yan's side, not only papaya, carrots, but also apples and winter melons, which made Su Zifang curious about what kind of plating Kong Yan planned to make this time.

Five minutes later, the alarm went off and the prep phase was over.