At this time, the people in the logistics team had already sent the ingredients that Cangyun needed, and when they saw that it was freshwater sweet shrimp, even Cai Bo was a little puzzled: "Master Cang, is this the 'seed' you chose for tempura?"

There is vitality, and the party is a species.

The people of the island believe that a top-quality tempura is alive, so they insist that the ingredients used in the tempura dough should not be called an ingredient, but a 'seed'.

There are only a dozen species of tempura, among which fish and shrimp are the most common.

And shrimp is the best kind of tempura, among which the peony shrimp in the sea shrimp is the top grade, this shrimp is bright red in color, fresh and sweet in taste, and the tempura made with it is the first class in terms of appearance and taste.

This is the top super-star hotel in China, Cangyun can choose peony shrimp as a species, but he chose freshwater sweet shrimp, Cai Bo, a super fan of tempura, is naturally puzzled.

Cang Yun smiled slightly: "Cai Lao also said just now, tempura is actually from my country.

It's just that when Tang Guoer in the Tang Dynasty was introduced to the island country, it was only circulated in the court at that time, but the Portuguese missionaries directly transmitted this frying method to the people of the island country, so this delicacy got a Portuguese name.

My father once asked, because tempura is perfect in island countries, so island country chefs like to use shrimp as a species, if it is perfect in our country, what should be used?

The chefs were stunned for a moment, and then fell into deep thought.

That's right, if the meat is tender and sweet, even the top shrimp like peony shrimp is no match for the top river shrimp, and the shrimp species from freshwater are born to surpass the shrimp.

If tempura is perfected in China, it is very likely that Chinese chefs will choose freshwater shrimp produced in rivers and lakes when selecting seeds.

Although Cang Yun challenged Team Leader Zhou with the famous dishes of the island country, he still maintained the way of thinking of a Chinese chef, which is really rare.

Moreover, the freshwater sweet shrimp sent by the logistics team should have been carefully selected, but the length of the shrimp is about eight centimeters, which is no worse than the shrimp.

Cai Bo also nodded and smiled: "Very good, it seems that I can taste the Chinese characteristics of tempura today, I am really looking forward to it." ”

As he spoke, he walked to Cang Yun's side and carefully watched her prepare her mask.

The tempura flour coat is also known as the 'tempura coat', and most of the noodles used are egg flour, but the preparation is not easy, first of all, ice water is used in the summer, and the ice water is easy to irritate the egg liquid, so that it cannot be fully integrated with the flour, which requires the chef's skillful cooking skills.

After the ice water is added, the chef should stir it quickly and evenly so that it is quickly absorbed by the flour, so that not only will it not irritate the egg mixture, but also allow the egg mixture and flour to carry out the final fusion process at the most suitable low temperature.

The reason why it is called 'tempura clothes' is that the final synthetic batter is not sticky or thin, it can not be too viscous like when making egg cakes, and at the same time, it cannot drip after being wrapped in shrimp, otherwise it will drip some egg flour liquid into the pot before 'planting' it, and the oil in the pot will be wasted.

When Cai Bo came to take a look, even Shang Lao came over curiously to take a few looks, and then Yan Lao, Zhou Dong and the chefs all came to watch, although they may not all be masters of making tempura, but as soon as the slightly yellow, tender, and viscous egg noodle liquid entered the eyes, even the layman could see that Cang Yun's craftsmanship was extraordinary.

"It looks like there are two hits, Lao Zhou, are you sure?"

Shang Qingxiong stood behind Zhou Dong, successfully avoiding the gaze of his father and grandfather, and lowered his voice.

Zhou Dong didn't answer him, he seemed to be standing on the side of the desk and watching carefully, with a faint smile on his lips, but he had already entered the system space.

Connoisseurs will know what they have.

Cang Yun, a new generation of Qiankun, is really extraordinary, and Zhou Dong only knew at a glance that he had encountered a strong enemy.

After the tasting skill was upgraded to a legend, now Zhou Dong can grasp the nine-point ingenuity of the chef even if he just smells the taste, time waits for no one, he has eaten tempura, but he has never done it himself, let alone a master of Cangyun's level, so when Cangyun concocted the 'tempura clothes', he had already started countless exercises in the creation kitchen.

"Well, I don't say a word, and I still look calm, is this a sign of full confidence?"

Shang Qingxiong saw that Zhou Dong was smiling at the case, his eyes were indifferent, and he couldn't help but shake his head secretly, this guy ...... It seems that he is worried about him in vain.

It wasn't until Cang Yun finished processing the shrimp and poured a large amount of sesame oil into the iron pot and began to heat it up, that Zhou Dong 'sobered up', walked to the pot and looked at it, and found that Cang Yun was using sesame oil.

"Tempura's raki isn't just a matter of paste, it's really just fried shrimp, not tempura. ”

Cang Yun's craftsmanship obviously made Cai Bo very satisfied, and the conversation also became very exciting: "This layer of Luo clothes is like a beautiful woman's clothes, it is extremely thin, but it is also necessary to pay attention to thinness and not penetration!"

Once the oil is in, the 'tempura clothes' will be quickly set, and the advantage of this is that it can lock the moisture of the 'seed' so that it cannot escape.

Zhou Dong nodded, and said with a rare initiative: "The moisture of the 'seed' is locked, but the outside is still a hot oil temperature, so that the moisture inside the Luo Yi will be evaporated, forming an environment similar to 'steaming' inside the Luo Yi."

Outside frying, inside steaming, tempura is actually applied at the same time steaming and frying two cooking methods, so the sweet shrimp tempura can ensure the maximum degree of tenderness, fresh and sweet, if the wrapped dough is too thick, or even directly wrapped in breadcrumbs like a quick gnaw, it will absorb a lot of hot oil, not only unhealthy, but also no way to ensure the top taste. ”

Cang Yun glanced up at Zhou Dong, and said in her heart, "It's okay for children, is it also a master of studying tempura?"

Cai Bo nodded with a smile and said, "It's worthy of being the king of Zhoumen, that's right."

In fact, there is another layer of effect, because the tempura clothes can quickly lock in the moisture in the inner layer of the 'seed' and the egg noodle liquid, causing the water to evaporate.

And this evaporated water not only ensures the taste of the 'seed', but also protects the tempura clothes so that they will only become crispy but not browned during the proper frying process!

But if that's all there is to it, it's not enough, and the oil temperature is also the point.

The most suitable oil temperature should be 170 or 180 degrees Celsius, so rapeseed oil, soybean oil, etc. are not OK because their boiling point is 250 degrees Celsius.

So the most suitable is sesame oil, its boiling point is just 180 degrees Celsius, just let it boil.

And it has the best effect on sesame oil, and the taste is more fragrant......"

As he spoke, he glanced at Cang Yun: "You should be using too white oil, right?"

There are two kinds of sesame oil, the baked one is sesame oil, cut some pickled gnocchi, drip some sesame oil, and use it to make white porridge is a delicacy in the world.

The oil that has not been baked is called too white oil, and it can be used to make tempura, but if you use too white oil that has not been baked, the frying time will be slightly longer, and the test for the chef will be greater.

"Cai Lao is right. ”

Cang Yun nodded, saw that the oil pot had begun to boil, and gently picked up a shrimp with his hands that had been washed in advance and put it in the egg noodle liquid.

Her technique was very fast, the shrimp was gently turned over in the egg noodle liquid, and it was quickly taken out, and the shrimp body was wrapped in a thin and uniform layer of egg noodle liquid, but there was no sign of flowing dripping.

Yan Lao and Cai Bo both nodded slightly, there is nothing wrong with this egg noodle liquid preparation, just looking at this hand, it is worth continuing to look forward to.

"The oil is fine, the egg noodle is coated in liquid, and the next thing is to see how she fries it, well, the tools used are also crucial...... What!"

When making tempura, you definitely need a thin fixture, the feel is very subtle, and it takes a long time for the chef to use this kind of fixture well, and the higher the level, the lighter and thinner the fixture.

Basically, you don't have to wait for the tempura to come out of the pot, as long as you see the fixture Cai Bo, a tempura expert, you can judge how the tempura is in condition.

What made him strange was that Cang Yun never took out the clamp.

At the moment when he was about to put the tempura into the pot, he realized that Cang Yun didn't use any clamps at all, and she used her own hands!

"Cai Lao, I forgot to tell you that I never need any jigs when I fry tempura, because hands are the best jigs!"