The salad oil in the pot is about 40% hot, and after a small bubble rises at the bottom of the pot, Liu Mang carefully slides the wrapped shrimp box into the oil pan.

A slight popping sound ...... "squeak" was heard. The shrimp box that was put in the oil pan sank to the bottom of the pan, and more bubbles came out.

"Boss, what is the temperature of the oil now?" the fat man asked again.

"It's about 110 degrees. This temperature is best for shaping ingredients. Liu Mang replied.

"Oh, what are the different types of oil temperatures?" said the fat man, like a tireless student now, almost took a note.

"There are about three types, which are low-temperature oil, medium-temperature oil and high-temperature oil. The low oil temperature is 100~120 degrees, commonly known as four percent heat. The medium oil temperature is 120~180 degrees, commonly known as sixty percent heat. The high oil temperature is generally 180~240 degrees, commonly known as eighty percent heat. Low oil temperature is suitable for soft frying and smooth frying, medium oil temperature is suitable for dry frying and crispy frying, and high oil temperature is suitable for light frying, such as fried chicken, fried fish, etc. To grasp the oil temperature, it also depends on the size of the raw materials, and the large volume should be heated with a slightly lower oil temperature and a longer period of heating to make the raw materials evenly heated. Home cooking dishes are limited to conditions, generally the fire is small, the amount of oil is less, the oil temperature rises slowly and decreases quickly, so the oil temperature can be slightly higher by one or two percent. Liu Mang explained while flipping the shrimp box in the pot with chopsticks.

"It's so complicated!" The fat man who listened to Liu Mang's explanation felt that there were two big heads in one head: "It's not easy to learn to cook, just one oil temperature makes people dizzy." ”

"There is nothing difficult in the world, but I am afraid of those who have a heart. Liu Mang smiled: "Actually, as long as you operate a few times, you can get the trick with a little snack, it's not that complicated." ”

"Fatty, do you really want to learn to cook?" Lao Zhang was a little strange.

"That's not it, I just want to learn a few more dishes, and I can also have multiple skills when chasing my girlfriend in the future. ”

"So that's the idea you played!" Lao Zhang suddenly realized.

"The dish I'm making now is too complicated, and it requires a lot of skill and savvy from the chef, and you can't learn it in a short period of time. ”

Liu Mang paused: "If you really want to fry a few home-cooked dishes, I recommend you go to the bookstore and buy the 2010 edition of "Learning to Cook from Scratch". That book is more suitable for a cooking enthusiast like you. ”

"Uh...... All right. How can I feel despised in this way?" said the fat man, a little smumbled.

After about two minutes of frying, the shrimp box in the oil pan floats from the bottom of the pan to the oil surface, and the color changes from white to light yellow.

Liu Mang knew that at this time, the excess fat in the fat meat had slowly overflowed from the capillaries of the meat slices, leaving only a dry and fragrant texture.

Scoop up the shrimp box from the oil pan with a colander and place it aside, ready to wait for a little cooling before re-frying it for the second time.

"Boss, are you okay now?" asked the fat man, rubbing his hands.

"No, it's going to be bombed again. Liu Mang replied.

The purpose of the first low-temperature frying is actually to make the ingredients themselves raw. At the same time, the ingredients themselves should not be overheated, so the oil temperature should not be too high. At the same time, it is also to prevent the ingredients themselves from losing too much moisture and drying out. At this time, some oil will seep into the gaps on the surface of the ingredients, so it may feel greasy when you eat it.

After this step of processing, the ingredients are basically cooked, but the appearance is not crispy and the desired effect cannot be achieved. Therefore, the purpose of the second frying is to make the surface of the ingredients more crispy, so that a higher oil temperature and a shorter time are required, and because the oil temperature is high, the residual steam in the ingredients will be released.

It is manifested that there will be a large number of bubbles around the ingredients in the oil pan, so in this step, the amount of oil entering the ingredients itself will be very small, and due to the release of steam, the oil that remained in the gaps of the ingredients will be forced out again, and the taste will be more refreshing.

"Yes, we're here with the boss, come here. After waiting for a while, a WeChat message came from the fat man's mobile phone, and he picked up the phone and replied.

"Who. Lao Zhang asked.

"Hi, Mr. Wang. ”

"Which Mr. Wang?"

"It's the one I had with you here last time and was the anchor. Don't you remember? I used to watch her live. ”

"I can't see it!" Lao Zhang looked surprised: "I didn't expect you kid to really hook up with the female anchor." ”

We're just ordinary friends, we're just chatting about nothing, and we haven't even skimmed the eight characters. The fat man rolled his eyes: "Lao Zhang, don't think so dirty, okay? I'm such an upright person......

"I can't see the integrity, but the safety is quite in line with it. Lao Zhang couldn't help but touch the fat man's fat belly and replied.

"It's heart-piercing, old iron. The fat man clutched his chest and acted in pain.

Hearing the conversation between the two, the corners of Liu Mang's mouth turned up irrepressibly. He twisted the flame switch on the stove to raise the temperature of the flame, and waited until the oil in the pan emitted a faint green smoke before pouring the shrimp box back in.

"Zila!" This time, the shrimp box was put into the pot, and there was an immediate explosion, and the oil in the pot was tumbling, quickly rendering the skin of the shrimp box golden. The special aroma of oil escapes from the pot, making people's noses flutter uncontrollably.

"That's it. After only frying it for twenty or thirty seconds, Liu Mang immediately took it out and placed it in a disc lined with blotting paper.

"It's finally ready to eat. "The fat man and Lao Zhang have long been a little impatient.

"Wait another five minutes, and when the temperature drops, the shrimp box will be even crispier. Liu Mang pointed to the clock on the wall and said.

"Okay. Lao Zhang and the fat man stretched their necks and stared closely at the shrimp box on the kitchen board, like two big geese foraging for food.

The fried shrimp box looks very good, under the golden and crispy skin, the orange-red salted egg yolk and the verdant coriander leaves are faintly visible, and the filling in the middle is slightly bulging, the shape is a bit like the copper cymbals beaten by the country orchestra team, and more like two large silver rounds together.

"Alright, it's time, let's eat. "After the time passed, Liu Mang sent this 'money shrimp box' to the bar.

"Tsk, then you're welcome. The fat man grabbed a pair of chopsticks first, picked up a shrimp box and brought it to his mouth.

"Click!" With a gentle bite, the fat flesh that had been stripped of fat shattered in the mouth, and a rustling sound could be clearly heard between the teeth being engaged.

After being fried twice, only a little oil remains, which is crispy and fluffy, and it does not feel like fat meat at all, but is a bit like the oil residue left over after refining pork.

Chew and taste it carefully, and the filling wrapped in it is crispy under the crust, and it contains a variety of rich flavors.

The mushrooms are smooth, the winter bamboo shoots are cool, the olives are crispy, the shrimps are tender, and the egg yolk is fragrant...... These fillings, combined with the outer layer of crispy and light wine aroma of the meat skin, are really sweet and plump, bringing great pleasure to people's taste buds.

"It tastes so good!"