"Who will be here today?" Liu Mang looked out the door while handling a prawn in his hand.

After making this 'money shrimp box', the only reward dishes given by the kitchen god space were 'Bai Shi Pan', 'Purple Cover', and 'Two dishes', and the day of leaving Fengcheng was getting closer and closer.

Liu Mang knows the dish "Money Shrimp Box", because the appearance of this dish is not long. He has this dish upstairs, but it is his own original, and it is slightly different from the recipe given by the space, which is not authentic.

It is rumored that in the thirties and forties of the last century, Ou Cai, the head of the "Fengcheng Kitchen Forest Three Heroes", ingeniously imitated the shape of the flat round small box used by the bird Luo (a kind of big spider) to hide eggs - the shape of the "bird Luo box", using corn starch as a binder, the edge joint of two round "ice meat" slightly larger than the silver dollar (about 4 cm in diameter) was lightly pressed to make it into a box shape, which contained shrimp meat grains, lean meat puree, mushroom grains, fresh bamboo shoot grains, olive kernel grains, salted egg yolks and other fillings, soaked in oil until golden brown, it became a money shrimp box.

The shrimp in the 'Golden Shrimp Box' is the soul, so you must choose high-quality and fresh prawns. In this regard, Liu Mang's kitchen space has a unique advantage.

Freshly caught prawns, carefully peel off the shells, remove the shrimp lines, and cut them into small thumb-sized pieces together with the mushrooms, fresh bamboo shoots, and olive nuts. Then add the previously minced lean pork puree, salt, pepper, starch, and egg whites and stir together to make a filling.

Next, it's time to cook the 'ice meat' wrapped in the filling. 'Ice meat' refers to the meat that is about an inch below the fat skin of the pig, the same meat used to make pheasant rolls.

The fat meat in this place is firm and elastic, and it can be wrapped and fried with the filling, so that it can be oily but not greasy, crisp and fragrant.

After the filling was processed, Liu Mang took a large piece of fatty pork with skin, placed it on the cutting board with the skin side down, and first cut off the part that was too soft to press by hand. Then cut into squares and then change into cylinders. Finally, lay the knife flat and slice the fat from the cylinder.

The sliced pork fat meat and dumpling skin are about the same size, and when you pick it up and shake it against the lamp, it is thin enough to faintly transmit light.

After all the slices of pork fat were sliced, Liu Mang took a bottle of Shunde Erqu from the stove. The alcohol content of Shunde Erqu is about 50 degrees, and the alcohol will pass through the pores of the fat when pickling, which can better dissolve its oiliness and make it more transparent.

Pour all the bottles of wine into the basin, then put in the pork fat slices and marinate. The preliminary work of this 'money shrimp box' is complete.

"Why hasn't anyone come yet?" Liu Mang washed his hands and walked from the back kitchen to the front desk, ready to open the door to take a look.

The closer the return date, the more reluctant Liu Mang becomes, for him, every old customer who comes to this store during this period is a rare and precious memory in his life.

"Boss. At this time, the fat man and Lao Zhang opened the store and walked in.

"Here we are. Liu Mang said with a smile.

"Well, here we are. The fat man was stunned suddenly: "Boss, why are you so enthusiastic today, waiting at the storefront?"

"Yes? No, I don't. Liu Mang touched his nose stupidly: "I just happened to go outside to take a look and see what the weather is like." ”

"Boss, what's the new dish today?" asked Lao Zhang.

"Fengcheng's famous dish - money shrimp box. ”

"I'll just say, the boss doesn't make duplicate dishes at all. The fat man smiled: "Lao Zhang, you lost, you pay today." ”

"No problem. Lao Zhang put the bag he was carrying on the chair and replied happily.

"Okay, you sit down first, the tea leaves are at the bar, and you make your own tea and drink. ”

Liu Mang returned to the stove and took out the pork fat soaked in the spirits.

"Boss, are you holding a dumpling wrapper in your hand?" asked Lao Zhang.

"No, it's pork fat. ”

"The pork fat meat can be cut so thinly, at first glance I thought it was dumpling skin. ”

"In the hands of a good chef, the possibilities are endless. Liu Mang smiled, put half of the fat slices in the cornstarch and rolled it, so that it was evenly stained on both sides.

Then knead the shrimp gum into a ball shape and put it in the middle of the fatty meat, press a salted egg yolk grain on each meatball, paste 1 coriander leaf, and then stick the other half of the fat slice with thin dry water starch, cover it on the shrimp ball, knead it well with your hands, and it will form a box shape.

"That's what I did, and I learned another trick. The fat man who was staring at Liu Mang's cooking outside the bar nodded again and again.

"What if you learn it?, can you do it?" Lao Zhang sneered: "Last time you imitated the boss's 'Jiang Rong Chicken' at home, didn't you make a mess?"

"What's the matter, are you still going to imitate 'Jiang Rong Chicken'?" Liu Mang was a little surprised.

I didn't expect the fat man to have a hobby of learning to cook, but the method of 'ginger chicken' seems simple, but in fact, the technical requirements for chefs are quite strict, and ordinary people definitely can't do it.

"What's the mess? Didn't you eat it all in the end?" the fat man stiffened his neck, obviously unconvinced.

"It's true that you've eaten it all, but it's the last time there is no food, right?" Lao Zhang was a little funny: "Jiang Rong chicken, Jiang Rong chicken, what about Jiang Rong placed on the chicken?

"Boss, how is this ginger Rong fried? Why is it that when I get out of the pot, it will either be fried or sticky? It is not as loose and beautiful as you fried?"

"The problem of oil temperature. Liu Mang pinched the last shrimp box, placed it on the plate, and walked to the stove: "If you want to fry loose and crisp ginger paste, the oil temperature is extremely high, about 130 to 140 degrees, too low or too high." ”

"Ah, how can we ordinary people grasp it? Is this a dish that only a chef can make?"

"There's an easy way. Liu Mang thought for a while: "You can go and buy a temperature tester for the kitchen." Next time you fry the ginger, you can put the thermometer in the oil pan, and when it reaches the right temperature, add the ginger puree, and fry it for about a minute. ”

The temperature tester used in the kitchen, Liu Mang has seen those foreign chefs use it, and it can indeed accurately grasp the oil temperature.

But in Liu Mang's heart, he is very disdainful of using tools to replace people's eyesight and skills.

You know, different ingredients have different characteristics. These characteristics, combined with the oil temperature, are arranged in countless combinations, each of which corresponds to a different texture and taste of the dish.

A good chef can actually adjust and operate according to the situation, flexible and diverse, and the taste can also be adjusted according to the needs, can a simple tool do it?

"Okay, I'll buy one and come back, try again next time. ”