Su Zifang is not a person who easily admits defeat, whether it is to let Shen Anyan eat the food of his hometown, or to get the reward of tempura, he wants to try his best to complete the A-grade Longjing shrimp.

He thought it well.

Now that the system has informed him of the problem with the first Longjing shrimp.

As long as you can avoid one a day with practice, then two weeks is enough time to complete an A-grade dish.

"Let's start by peeling the shrimp. ”

Su Zifang looked at the remaining white shrimp in the basin and smiled like a brother in Hua Nong.

"This one is too fat, it needs to be disposed of first. ”

"This shrimp gun is broken, and at first glance, it is lost, not strong enough, and it must be disposed of first. ”

"This one is too skinny, it doesn't have any nutrients, and it has to be dealt with. ”

"Huanong Brothers' My Shrimp Is Not Very Good-looking", Jingling City is in full swing!

......

When making the first Longjing shrimp, Su Zifang didn't pay attention to the technique, but habitually pinched off the shrimp head, and then peeled it in half from the shrimp legs, which may cause some loss of shrimp meat. And there are also a few shrimp tails that break inside their shells.

This time, in order to get the perfect ingredients from the beginning, Su Zifang deliberately called up the video of the shrimp cake to observe the master's method of peeling the shrimp.

[If the fresh shrimp is not easy to peel, you can freeze it in the refrigerator for 10 minutes and then peel it, so that it is easy to peel the whole shrimp. 】

A hint that he didn't notice at the time has now become a lifesaver for Su Zifang.

Clean the live shrimp in the basin, put them in the basin and put them in the refrigerator, and Su Zifang continued to observe the techniques in the video.

I saw the master hold the quick-frozen shrimp in his hand, unscrew the shrimp head, peel off the first two shrimp shells, and then grab the exposed shrimp meat with one hand, pinch the shrimp tail with the other, and gently tug it. A whole shrimp appears in front of the camera.

The process takes only a few seconds, which is more than twice as fast as before.

The shrimp were all put into the refrigerator, and Su Zifang had no materials at hand, so he had to pinch the air and pretend to pinch a shrimp, imitating the actions in the video.

Finally managed to survive for twenty minutes, and Su Zifang immediately took out the white shrimp in the refrigerator.

Because of the different degrees of shrinkage of the shell and flesh of the quick-frozen shrimp, the meat and shell are naturally separated, making it easier to peel.

And because of the extreme freezing time, the taste of the shrimp meat is maintained excellently, still crispy, and there will be no soft and glutinous taste of frozen shrimp.

After peeling the shrimp, the shrimp line is removed.

Su Zifang first saw the veins of the shrimp line through the back of the shrimp, stretched into the toothpick along the second section of the middle of the shrimp back to pick out a section, and then gently pulled out the whole shrimp line.

After processing, the shrimp in Suzi's hand is intact and looks very clean without a little shrimp line. If you take into account that these shrimps are peeled from Taihu white shrimp, they are definitely top-notch shrimps.

Wait until all the four catties of live shrimp in the pot are processed, and there is an extra pot of shrimp at hand.

Zhao Xiaoman walked into the kitchen, saw Su Zifang's movements, and asked, "Boss Su wants to make shrimp dishes?"

"Hey, why are you here so early?" Su Zifang was a little surprised when he saw Zhao Xiaoman. Looking at the phone again, it was already evening business hours.

"Ang, practice a new dish. Su Zifang didn't hide this either.

After all, in order to recoup the cost, these practice dishes still have to be sold at a discount.

"Longjing shrimp?" Zhao Xiaoman suddenly spoke, frowning after seeing the ingredients on the board.

"Huh?" Su Zifang's eyes widened, he hadn't told Zhao Xiaoman what he was going to cook, she could actually guess it, it was a bit amazing!

"It's not right to brew tea like this. Zhao Xiaoman ignored Su Zifang's surprise and pointed to the half cup of Longjing on the table.

Su Zifang stopped the movements in his hand and waited for Zhao Xiaoman to continue.

"The dragon well in the Longjing shrimp should be soaked in mineral water, and the taste of tap water will affect the taste of tea. ”

Su Zifang followed Zhao Xiaoman's line of sight, and sure enough, he saw the faucet next to the teacup.

"There are custom-made water purifiers, you try them. He didn't know how to explain the water quality, so he simply took a cup and handed it to Zhao Xiaoman and let her taste it herself.

"Feiquan?" Zhao Xiaoman spit out a name that Su Zifang had never heard of.

"No, it's tap water, but it's better purified. Su Zifang spread his hand.

"How much?" Zhao Xiaoman asked.

Su Zifang thought about it and knew that she was asking about the price of the water purifier, hesitated for a few seconds, and still said the original price: "Two million." ”

Zhao Xiaoman: ......

"Excuse me!" the life of a rich man, she couldn't quite understand, but no matter where the water came from, this level of water could indeed make tea.

Su Zifang was also very aggrieved, this was not his choice, if he could, he would rather spend this money to improve the decoration of the store and other environments.

"Xiaoman, do you know how to make Longjing shrimp?"

After answering Zhao Xiaoman's question, Su Zifang began to ask him about his doubts.

Judging from the question just now, Zhao Xiaoman's familiarity with Longjing shrimp may be even higher than his.

However, what made him puzzled was that Zhao Xi was a chef of Northeast cuisine, and the most Zhao Xiaoman learned when he was a child was Lu cuisine, and it was impossible to involve Huaiyang cuisine.

And even if Zhao Xiaoman is studying in college in Jingling, she has resisted cooking in the past few years, so naturally it is impossible to learn this Hangzhou dish, let alone be so proficient.

"I don't know how to do it, but I just happen to eat a lot, and my friend told me that I remembered it. When Zhao Xiaoman spoke, he had already put on an apron, his hair was tied back at his head, and he was wearing a hat and a mask.

"What else did your friend say about Longjing shrimp?" Su Zifang suddenly became curious about Zhao Xiaoman's friend, who could use a few words to make Zhao Xiaoman understand the key to Longjing shrimp, of course, because of Zhao Xiaoman's intermediate culinary expertise, but this friend must be the key factor.

She said that the dish of Longjing shrimp is not delicious in Linzhou. On the contrary, it was eaten on a fishing boat, which was not bad. However, the old fisherman did not plan to eat by cooking, so he rarely ate it a few times a year. Zhao Xiaoman frowned and came up with a few words.

"Is there anything else?" Su Zifang became more and more curious about Zhao Xiaoman's friend, who can think about cooking like this, and I am afraid that he is also a fellow practitioner.

"Sizing, oiling, and thickening, these three can't be practiced, you have to rely on feeling. ”

"Longjing shrimp, the tea fragrance is especially important, otherwise it is better to change it to hibiscus shrimp. ”

"It's gone. Zhao Xiaoman's brows furrowed and he rolled his eyes a few times.

"Thank you, Xiaoman!" Su Zifang smiled.

If he hadn't practiced Longjing shrimp, he might feel that these few sentences were like nonsense, but after being clicked by the system, it was very helpful to hear these words from Zhao Xiaoman's friend.

At the very least, many blind directions can be avoided in the first place.

"By the way, Xiaoman, you and my mother will tell me, Longjing shrimp will be sold at a low price tonight, 38 servings, as long as the cost price, but each table is limited to one copy, and it must be clearly stated that it is a practice cooking, and the taste may not be stable, so be careful if you mind." ”

"Okay. Zhao Xiaoman answered and turned to go out.

Su Zifang turned his attention to the shrimp in front of him, and the real difficulty really began now.