Silly and cute!

Ye Fei felt that it was most appropriate to use this word to describe Taro Jiuchuan now.

Your sister, if you say that you feel that you are not sure about this dish and want to change it, then I really agree, but you...you actually said that your shrimp making skills are too superb, and you are afraid that I won't look good if I win, if I can let you change, then I won't just admit defeat?

Don't change!

You do it for me!

I want to see how well you can do this hibiscus shrimp, and I want to see how good you are at making shrimp.

Jiuchuan Taro saw that Ye Fei was not allowed to change the dishes, this thing was bitter, and said that he had to know just now that he didn't pretend to be forced, and this time he estimated that he would have to hang up if he couldn't pretend to be forced.

"Really?" said Kukawa Taro, scratching his head.

Ye Fei nodded very seriously and said, "Really do it!"

"Ye Shen, I was joking just now, don't you Huaxia people often joke?"

"I'm not kidding, there's no joke in front of the food. ”

“……..”

Seeing that Ye Fei was serious, Jiuchuan Taro didn't say anything about changing dishes.

"Since that's the case, then I'll do it, Xiba, the baby is bitter. ”

The cargo was depressed, and took the assistant to the operating table to start preparing.

Hibiscus shrimp, also known as golden hibiscus shrimp, this dish is similar to the potato golden shrimp balls that Ye Fei made before, but potatoes are not used in this dish.

This dish is a typical Cantonese dish, and it is still a relatively famous delicacy in Cantonese cuisine.

Today, Jiuchuan Taro is going to use this delicacy to compete with Ye Fei again.

I saw him come to the counter and nodded to Nanako Matsushima.

Nanako Matsushima took the big bag she was carrying again, opened the bag, and saw that there were many small boxes and some other tools in the bag.

Ye Fei stood aside and watched, and he wondered, isn't it sinking for a girl to carry such a big bag?

Nanako Matsushima opened the bag, and then Taro Kukawa crouched down and began to choose what was needed.

To make hibiscus shrimp, shrimp must be there, and this kind of shrimp is not the more advanced the better, but it is better to use ordinary Jiwei shrimp.

I saw Kukawa Taro take out a small silver box from his bag, and then open it, and a burst of white cold smoke came out of it.

Taro Kukawa took a clean tweezer and pinched out three Jiwei shrimp from it.

The size of these three Jiwei shrimp is relatively large, because the shrimp selected for hibiscus shrimp will look good when they are finally formed when they are bigger.

Place the three large kiwai prawns on a plate and pick up the ingredients from the inside.

An egg, and then a packet of things like bran, these are all things that need to be prepared by yourself, as for oil, salt, sauce and vinegar, Ye Fei directly provided it.

After taking out the ingredients, Taro Kukawa went straight to making them.

Whether it is a lobster or a Jiwei shrimp, when making it, in order to ensure that its taste is more delicious, the shrimp line on its body must be removed.

Taro Kukawa took another wallet from his bag, and when he opened it, there was a row of gadgets, small knives, small hooks, small tweezers, and even tools like needles.

He took a small, sharp knife from one of these tools and cut off the shrimp head.

In many cases, people don't eat shrimp heads at all, because the shrimp heads of Jiwei shrimp have accumulated its internal organs, which is difficult to clean up, and this golden hibiscus shrimp is even more demanding, and the shrimp head must be removed.

Cut off the shrimp head, then Kukawa Taro turned the shrimp over, and then used a knife to gently scratch the shrimp's abdomen from head to tail, but it was not cut through, just separated like an anatomy.

When the belly of the shrimp was cut, Taro Kukawa chose a silver needle-like tool with a hook at the tip from among the tools, and gently picked the shrimp meat with a piece with a hook, and a black shrimp line was picked out.

This guy's movements are very skillful, and it can be seen that he does make shrimp regularly.

After removing the shrimp line, Taro Kukawa took the knife again, and then lightly slashed horizontally on the two separate pieces of shrimp meat.

Again, the white and tender shrimp meat is gently sliced apart without force.

He made five cuts on each side of the shrimp, and after the strokes were made, he put the shrimp meat on another small plate, and then processed the other two Jiwei shrimp.

When all three Jiwei shrimp have been processed, Taro Kukawa takes a small bowl, then beats the eggs and puts them in the bowl, adds an appropriate amount of refined salt to them, and beats them with a whisk.

Then he took a small saucer and poured out a portion of the packet.

When this was done, he took a processed Jiwei shrimp, pinched the shrimp tail, and then put its body into the egg wash and soaked it, until the whole shrimp body was stained with egg wash, and then he saw him turn the Jiwei shrimp in the bran again.

Suddenly, the tiny chaff was stuck to the shrimp body by the egg mixture.

The three shrimps were all coated with chaff, and he began to put the wok on the stovetop, and then began to put oil in it.

Kukawa Taro only brought the ingredients himself, and the other big tools were provided by Ye Fei.

Pour the oil he brought into the pot in an appropriate amount, and the goods also explained: "Ye Shen, if I have a little advantage in this delicacy, it should be the half bottle of oil I brought, this is the corn essential oil that we specialize in Dongri, this oil does not have the turbid smell of ordinary oil, but the fragrance type, the food produced in this way will be delicious and not too greasy, if you need to use it for a while, I will provide it." ”

Ye Fei waved his hand and said, "No, I'll use my own oil." ”

What the hell are you kidding, even if your corn oil is a bull fork, can you have the oil provided by the system? Not to mention rose cooking oil and olive oil, you have to stand aside when you take out the best peanut oil, I have such a good oil, what are you doing with it? Look at your half bottle of oil like a baby, brother is not rare.

Taro Kukawa poured the oil into the pan and started heating it up.

As soon as Taro Kukawa's fire was turned on, it was very big, and the oil in the pot soon began to have green smoke, but at this time Taro Kukawa did not move, but continued to heat.

Waiting until the green smoke on the oil surface increased, he took a vegetable spoon and gently stirred it in the oil, and there was a crackling sound in the oil.

Kukawa Taro nodded with satisfaction.

This kind of oil is almost eighty percent hot oil, this kind of oil pot is also called Wang oil pot, this degree of oil is most suitable for stir-frying and rapid frying.

When I felt that the oil temperature was suitable, I saw Kukawa Taro quickly take a Jiwei shrimp wrapped in bran grains and slide it into the oil pan along the edge of the pot.

As soon as the shrimp were put into the pot, a sound was heard coming from the oil, and then a large number of bubbles appeared next to the shrimp body.

The oil temperature is very high, the shrimp meat is very tender, and not long after the shrimp body is put into the pot, the originally snow-white bran grains quickly begin to turn yellow.

When all the bran grains on the shrimp have turned golden brown, a strong aroma begins to come out of the pot.

Smelling this aroma, Ye Fei couldn't help but nodded, and said in his heart that Jiuchuan Taro didn't lie, this oil is indeed a good oil, but it is only a good oil.

After frying the shrimp in oil for a while, Taro Kukawa hurriedly scooped it out with a colander and put it on a plate.

This was followed by two other shrimp bodies.

Wait until all the three shrimp bodies are fried, and then look at the three shrimps at this time, it is as if they are made of gold, and the golden is bubbling with aroma.

Ye Fei said with a smile: "This dish is much more successful than the one just now. ”

Jiuchuan Taro hurriedly said: "Thank you Ye Shen for the compliment, but I think there are still many things to be desired." ”

"There is no such thing as perfection, and if you can recognize your own shortcomings, it means that you still have a lot of room for improvement. ”

"No, no, no, the food made by Ye Shen is perfect in my opinion. ”

"Huh~~~ You still pat on the back?"

"I ......."

Jiuchuan Taro almost dropped the plate in his hand when he let Ye Fei say a word, Wori, when did I slap my ass? Why did I slap my ass? People are telling the truth, whether it's good or not, I hate it.

"No, no, what I'm saying is true, the food made by Ye Shen is, in my opinion Taro Kukawa, the most perfect food in the world. ”

"Stop, whatever you want, how about your food?

"Of course not, there's still a bit of finishing touches. ”

As he spoke, Taro Kukawa bent down and took out a silver box from his bag.

Ye Fei was surprised, he felt that this bag of Jiuchuan Taro was a really good thing, there were so many things in this girl, it was simply a treasure chest.

After Taro Kukawa took out the silver box, he opened it and took out a cucumber ........ white smoke!

That's right, this is to take out a cucumber.

Grabbed the cucumber with his left hand, reached out with his right hand and took out a knife from a pile of tools, and then saw Taro Kukawa start to attack the cucumber.

Carved!

This is also a skill that chefs need to master, and Ye Fei is not surprised that Taro Kukawa can carve.

It's just that the action of this carving makes Ye Fei a little unbearable, slow is not slow, but it falls a little crooked, and when this guy carves, his eyes are not looking directly at the ingredients, but his head is also crooked, looking obliquely.

Ye Fei was very curious, and said in his heart, what is wrong with this.

It didn't take long for Taro Kukawa to stop, and then placed the carved flower in his hand in the center of the plate.

When everyone saw it, they all exclaimed, because they found that the flower carved by Taro Kukawa was really good, it was a cherry blossom.

Cherry blossoms are known as the national flower of the Eastern Days, and it is not surprising that this product carves cherry blossoms.

The cherry blossoms are arranged, and then Taro Kukawa also arranges the three shrimp bodies, and the three shrimp bodies are all facing one direction, forming a triangle, surrounding the cherry blossoms in the middle, and the tail is facing outward, which looks unique.

After doing this, Jiuchuan Taro looked at Ye Fei embarrassedly and said, "Ye Shen, this is the hibiscus shrimp I made, how about you give a review?"

Ye Fei glanced at it, didn't think about it, and said directly: "Fifty points." ”

Taro Kukawa: "............"