After eating, I sat down and chatted with Saotome, and I heard that many high-end tempura restaurants use sesame oil as the main frying oil, and the sesame oil here is not the kind in daily life, but the unbaked, directly squeezed Taibai sesame oil and low-temperature baked Taixiang sesame oil.

Both oils have the special aroma of sesame oil, but they are not very strong, so you don't have to worry about overpowering the original flavor of the ingredients.

The flour used to make tempura professionally must be low-gluten flour, and there is a local kind of thin-gluten flour, which can reduce gluten production, and the dough coat can achieve a thin and crispy texture after frying.

Before use, it needs to be refrigerated and sifted, which allows the air to evenly contact the flour and make it thinner and crispier when fried.

Of course, the water used to prepare the dough is also very particular, and it is necessary to use refrigerated purified water, because cold water can reduce gluten, and when the temperature of the dough is quite different from the temperature of the frying oil, water vapor will be quickly generated after heating, so that the outside can achieve a more crispy and light texture.

At the same time, the low-temperature topcoat can absorb part of the heat from the frying oil, so that the ingredients will not be subjected to intense heat, so as to maintain the original freshness and moisture.

Even eggs are divided into four situations, whole eggs, egg yolks, egg whites, and no eggs. More egg whites can make the dough coat fluffier, more egg yolk can make the texture more crispy, and the dough without eggs tends to be crisper and will stay longer.

Each tempura shop has its own recipe, and the expert can determine how much water is in the oil by the sound of the dough coat when it is fried in oil.

If the sound is crisp, there is too much water, and you may need to add powder, and if the voice is thick and deep, there is too much powder, and you need to add water.

Hearing that she had just tasted Ono's craftsmanship yesterday, Saotome smiled, "We have been friends for decades, and we have to taste each other's progress every month, and it has been more than thirty years. ”

"It's a bit embarrassing to say, but at least I wanted to learn sushi, but at that time, I heard that the tempura chef had an extra salary of 10,000 yuan a month, so I ......"

Everyone laughed, and Saotome said happily: "I like three things most in my life: smoking, young and beautiful girls, and playing pachinko." ”

"I go to Ono every Wednesday, and I have eaten almost 2,000 times, and I spent enough money to buy a big house!"

"In order to follow in his footsteps, he worked ten hours a day, and did not have a day off in fifty-four years. Even if my father died, I had to rush back in the afternoon, so I couldn't make the guests wait for a long time......

"Ono is seventy-eight years old because of angina and is about to retire, I don't agree, and we can only be 100 years old together. ”

"He's older than me, so it's our agreement to do one hundred and two!"

"We want to die on the job, but he's fine, in case he dies and falls on the board, if I fall, it's ......"

Listening to the old man's free and easy words, everyone was in awe, and Johnson stood up and bowed deeply to express his respect for his predecessors.

I'm glad I tasted it myself, and if I miss it, I'll regret it for the rest of my life!

Before leaving, Saotome walked over and handed over a hand-drawn menu with a poem written on it:

For me,

Tempura is an artistic creation,

It is the practice of beauty at work,

In food culture,

Like a breeze caressing the willows,

can make people feel its presence,

Feel its charm,

Enjoy its beauty,

That's what I'm really after!

SC Johnson solemnly put it away as a private collection, representing a kind of remembrance and remembrance of his predecessors. The three major gods of the island country have already visited two of them, and needless to say, their craftsmanship is worthy of their reputation.

The most admirable thing is the perseverance that has lasted for decades, as well as the persistence of constantly surpassing the limit, and full of anticipation for the last eel god.

In the evening, I returned to the hotel and let Emi stay with her, firstly, to be able to sleep with the bed, but more importantly, to get up early and rush to the Tsukiji Market before 5 a.m. to see the legendary tuna auction with her own eyes.

Emi gently helped Johnson wipe his back, his whole body was covered with bubbles, rolling around on his body, and he didn't even let go of the chrysanthemums.

Johnson closed his eyes and enjoyed it, and sighed that the island woman was really servile, let her do whatever she wanted, very good and powerful!

Lying on the massage chair after finishing the work, Emi knelt under her crotch, spitting and spitting, and she didn't come out for a long time.

"Tsukiji Market, which covers an area of 230,000 square meters, has been the world's most famous fish market for 80 years, and is known as Tokyo's kitchen. ”

The girl put Johnson's head on her plump thighs, and Qianqian's small hands gently massaged her temples, and said softly: "We provide food for 25 million people every day, and I heard that more than 15 million US dollars are sold every day, and one out of five fish caught in the world every day is traded in Tsukiji." ”

"It started to be busy at two or three o'clock in the morning, more than 40,000 people, more than 20,000 vehicles, and many tourists came inexplicably, and it has become a tourist mecca. ”

"I heard that it was limited to 120 visitors per day, so I ......"

Johnson waved his hand, this little thing doesn't need to find Vader, it's a big deal to go early, and he will never be too troublesome to visit the vegetable market.

Especially for tuna, even the sushi god has to get up early and participate in the auction to get the freshest ingredients. For the chef, it is as devout as a pilgrimage.

I set off at three o'clock in the morning and came to the Tsukiji Market, and sure enough, it was crowded with people and traffic. Emi and Xia Long went to line up and sign up for a visit, but there was no place?

Buy a license plate directly and visit the auction!

100,000 yen deposit, put on a blue vest with the number 39, get on a battery car, and enter the market. Fresh food is received by seven large wholesale companies.

Delivered to different locations according to the type of perishable. Products are classified according to criteria such as weight and freshness, and processed accordingly.

Each tuna is labeled with a number and a label on its origin and weight. The tail is cut off to make it easier to judge the quality of the meat.

As the most important ingredient in sushi, the quality of meat greatly affects the success or failure of a sushi restaurant. A good tuna meat should have a well-defined texture, moderate fat, delicious flavor and a hint of sourness, and the price of each slice is very expensive.

There are many peers of all ages and children standing beside her, and Emi translates in a low voice, and the sushi restaurant owners basically come to buy in person every morning.

Once the relationship of trust with the owner of the fish shop is established, the two sides will continue to cooperate for the next ten years or even decades.

The quantity is getting smaller and smaller, and the price per kilogram of tuna goes from tens of thousands to hundreds of thousands. I heard that five years ago, a top bluefin tuna was auctioned here for a whopping $1.76 million.

SC Johnson was very excited, looking at the hundreds of tuna placed on the ground not far away, and everyone's eyes sparkled, as if a lover was gently beckoning......

At 5:05, the first auction began, and the staff shook the bell vigorously and shouted something. Everyone rushed to the target, like a war horn!