After eating the fried shrimp tail, Saotome Tetsuya fried it for the second time, which surprised everyone, because it was the shrimp head that Ida Huaishu separated from the shrimp just now.

"Shrimp heads? I thought they were going to be thrown away. Lin Xiao said.

"We have been short of materials since ancient times, so the ingredients will not be wasted easily. There is shrimp yellow in the shrimp head, and it is a delicious dish as long as you carefully remove the organs in it. Iza Huaishu, who was handling the eel, raised his head and explained.

Unlike the fried shrimp tails, this time Saotome Tetsuya has changed to a different batter, which is purely mixed with egg yolk and wheat flour, and is thicker than the batter that fried the shrimp tails just now.

Not only the batter, but this time it took longer to fry than the last time, and it was fried more than once, and after frying it once in the oil pan where the shrimp tails were fried just now, Saotome Tetsuya scooped up the shrimp head, cooled it slightly, and threw it into another oil pan for re-frying.

"This technique is similar to the common technique in our Chinese food. After the food is re-fried, it can not only completely dry the moisture, but also make the texture crispy, and it is also easier to color. ”

The shrimp heads were fried twice in about a minute and a half, and Saotome Tetsuya scooped them up with a small metal sieve, shook them gently, drained the excess oil, and sent them to everyone's plates.

"The shrimp head has a strong flavor and is perfect for wine. Saotome Tetsuya handed over a bottle of sake and motioned for everyone to fill it.

Probably because the egg yolk is used to make the paste, the shrimp head is more beautiful than the shrimp tail that was fried just now, and it is a dazzling yellow color that attracts people's attention.

"Please dip the shrimp head in this sauce. Saotome Tetsuya wiped her hands with a handkerchief, took out a few plates of dipping sauce from behind the counter, and brought them to everyone.

The dipping sauce is white, and there is a puddle of crimson juice around it, and when you smell it closely, there is a fresh sweet aroma.

"Radish puree?" Liu Mang dipped a little with chopsticks and put it in his mouth and sipped it.

It is indeed a pureed radish, but this radish is sweet and sour, carefully smacked, and has a faint mint aroma.

"Master, your radish was pickled in advance and then pureed, right?"

"Well, it's really pickled beforehand. Liu Mangjun, your palate always amazes me. Saotome Tetsuya laughed.

Pick up the shrimp heads from the plate, dip them in the pureed radish, and put them in your mouth. The shrimp head is crispy and strong, and the bite 'rattles' in the mouth. The juice from the radish puree seeps into the shrimp shell through the dough coat to cool the tempura, and at the same time seasons the shrimp shell and the dough coat to complete the "second cooking".

Fresh, fragrant, crispy and refreshing - this is the feeling that this fried shrimp head brings to people.

After eating the shrimp head, while the aftertaste in his mouth was still there, Liu Mang picked up the sake on the table and drank it all. The cold liquor diluted the faint greasy touch of grease in the throat, and gave people another different feeling.

"I didn't expect the shrimp heads that we usually discard and don't use to be so delicious, it's so surprising. After drinking a glass of sake, Shan Jian, who was not good at drinking, turned a little red.

"It's just too little, it's not enough. Lin Xiao also said.

After eating the shrimp head, Saotome Tetsuya's third course was also fried, this time it was fresh squid that Huaiki Ida had just processed.

Wrapped in crispy dough, the squid resembles a boxy "rice cake". Everyone took a bite one after another, and suddenly there was a feeling of surprise.

Because this fried squid is neither crispy and stiff eraser taste, nor complicated and disorganized adhesion, but an unexpected "glutinous" word!

"Master, you squid is so well handled!" Liu Mang praised.

"This is all the credit of Huaishu's predecessors. Before you came, he had been rubbing the squid with salt for a whole hour. Only after a long time of massage, reshaping the fiber structure of the ingredients, with precise coating, oil temperature, and heat, can the fresh, sweet, soft and glutinous, rich and deep taste be fried. Saotome Tetsuya explained.

"To be praised by Liu Mangjun, my hard work has not been in vain!" Jiro Ida scooped the soup into a small bowl from the soup basin: "First drink the clear soup to moisten your throat, and then taste the next dishes." ”

The soup delivered was crystal clear, with only a little shredded seaweed floating on it, without a trace of heat, and it looked bland.

Lin Xiao didn't think so at first, thinking it was just an ordinary bowl of clear soup, but when he took a sip, he couldn't help but exclaim: "This soup...... This soup is so fresh!"

It was as if a pebble had been thrown into the calm water, causing ripples. At the moment of the entrance of the clear soup, streams of umami continue to pour into the throat from the tip of the tongue to the root of the tongue, and this umami is stronger than one after another, making people's saliva secrete quickly and full of relish.

"You can taste this soup now, and you have to thank Liu Mangjun. Ida Huaishu nodded slightly at Liu Mang, his eyes full of gratitude.

"Lao Liu, what does it have to do with you?" Lin Xiao smacked his lips: "No, this is not the kind of imperial soup you make 'boiling water cabbage', its taste is lighter, and it is also mixed with a fishy smell." ”

"This soup is called 'clear juice', which has nothing to do with me, and I didn't invent it. Liu Mang also took a sip and said with a smile.

The soup in the bowl is the 'clear juice' that Liu Mang demonstrated in front of Ida Huaishu last time in Dongying.

'Clear Juice' was created more than 400 years ago by Takeno Shoou, the founder of the Toei tea ceremony and kaiseki cuisine. At that time, Liu Mang was redeemed from the kitchen god space, and he used this gimmick to pit those who coveted it.

"Wuye Shaoou's 'clear juice'? No wonder!" Lin Xiao understood.

Although he didn't go to Dongying with Liu Mang last time, he also paid attention to the dynamics from time to time, and naturally knew that Liu Mang had used this 'clear juice' to gamble with those cooks in Dongying.

"Don't mention it, I forgot, how can you have the 'clear juice' recipe of the ancestor of the Dongying Tea Ceremony in your hand?"

"Picked it up. Liu Mang smiled and prevaricated.

"Don't talk about pulling down. Lin Xiao pursed his lips, took a sip again, and savored it: "I tasted the taste of fish and sea urchin, as for what to do, I don't know." ”

After drinking the soup, the most anticipated thing came up - conger eel tempura!

The long conger eel was wrapped in batter, fried golden and translucent, and after being sandwiched into everyone's plates, Saotome Tetsuya waved the long chopsticks domineeringly and split them into two, and suddenly there was a sizzling sound, and the aura exploded.

The conger eel had been removed from the bone spurs by Ida Huaishu with exquisite knife skills, and a fine flower knife was made on top of the meat. When you bite into it, the skin is crispy and dry, and the meat is tender and juicy. Between frying and steaming, the flavor of the ingredients is completely activated, and every time you chew it, you will forget it.