"It's a pity 。。。。。" The food critic judges took off their glasses and took a flannel from the pocket of their suit jacket and wiped them carefully. Raising his head, he looked at Jiang Yunfeng who was standing in the center of the judging platform, and the corners of his mouth curled slightly, "Jiang Yunfeng, I admit that the creativity and cooking techniques of your dish are very novel, and the knife skills are also very exquisite." So now, I want to ask you, is it still necessary to eat a shrimp that has been fried in an oil pan for almost a minute? Child, you are still young, come next year~"

Seeing that the judges didn't mean to move the chopsticks, Kohei Chuangzhen couldn't bear the doubts in his heart, and leaned out again and whispered to Erina Nagikiri in front of him, "Erina sauce, the fried shrimp made by Ah Feng looks good, why don't everyone want to taste it?" ”

"It's already firewood, and the fresh shrimp with the shell haven't been fried for more than a minute, let alone the shrimp with the shell removed." Erina Nagikiri's face was solemn, and her head was high-speed thinking about what to say later. At the same time, I also complained in my heart, did this guy get into the water when he dived and caught shrimp just now, and he forgot such a simple truth?

Xu Jieming took the lead in picking up the chopsticks and said calmly, "Since the contestants put their own dishes in front of us, as a judge, we must taste them anyway." The other two looked at each other and nodded, and picked up their chopsticks one after another. Jiang Yunfeng suddenly patted his head and shouted, "Please wait a moment!" Ignoring the host's shouts, he jumped off the judging table and ran straight back to his cooking area, and after a while, he grabbed something in one hand and turned back.

Throwing things on the stage, everyone saw that Jiang Yunfeng ran back in a hurry and got nothing more than a small bowl of refined salt and a lime. "Due to the rush of time, I almost missed the last step. Judges, wait a minute, and you'll be right away. Jiang Yunfeng smiled, pinched a pinch of refined salt and sprinkled it on the fried shrimp, and squeezed a few drops of lime juice.

Xu Jieming held the chopsticks and asked with a warm smile, "Little ghost, can we eat?" ”

"Please, please, you're welcome!"

Xu Jieming shook his head helplessly and said, "Then let's start tasting the work of the last contestant tonight." After that, he picked up the fried shrimp that had been fat, and the other two judges had already picked up their chopsticks, but their eyes still showed disgust. Erina Nagi sighed to herself, and picked up her own share.

The top-notch sound system equipped with "Click~" faithfully transmitted the sound of the fried shrimp shell shattering throughout the venue, and all the audience swallowed saliva along with this crispy sound. The spurt of umami and the smooth texture of the Q bomb ravaged the tongue and destroyed the shaky reason. The judges' eyes widened, and at this moment they understood why Jiang Yunfeng named this inconspicuous fried shrimp a concubine drunk. They seem to be the incarnation of Tang Minghuang, the wine heart contained in the mezzanine represents Yang Guifei, the lime juice represents their sour heart, and the salt represents their tears. The graceful figure of the concubine lying on her side drunken is clear with a faint blur, which is the color of memory, longing but not visible. It seems that you can't grasp it in front of you, and maybe you can only experience this feeling if you lose your loved one.

Xu Jieming, who had deep concentration, quickly came back to his senses and looked down at the half-bitten fried shrimp. One, two, three, four, five, a nine-section shrimp with only the thickness of a little finger was sliced fifty percent by Jiang Yunfeng. Tilting slightly, the dense and viscous liquid in the interlayer slowly gathered, and a drop of crystal clear elixir jade liquid fell on the countertop, splashing countless small water droplets, dissipating in the cool night breeze. Swallowing the remaining half of the fried shrimp, Xu Jieming frowned. The taste is still very delicious, but there is a feeling of desolation and loneliness where the flowers are still there, but the building is empty. That drop of wine is the soul of this fried shrimp.

Although Jiang Yunfeng uses white sugar, maltose, and butter as the base taste, he reconciles the taste of a variety of Chinese and foreign spirits to mild and supple. However, the aftermath of mixing a variety of spirits still made Erina Nagikiri's cheeks flush with an intoxicating flush after having never drunk alcohol.

The jade hand supported her cheeks, and the slightly drunk Erina Nagi looked at Jiang Yunfeng in front of her stupidly, and under the soft moonlight, Erina Nagi found that he was not as annoying as usual at this moment. Suddenly, looking back, the eyes of the two met. The corners of Jiang Yunfeng's mouth flashed with a wicked smile, which made Erina Nagikiri's heart run wild like a deer, and she was busy not turning her head away, and forcibly opened her gaze. But I couldn't help but look back secretly. This girl's heart-filled little action was recorded by reporters on the sidelines.

"Why, why?" The judges, who were not optimistic before, were slapped in the face at the speed of light at the moment. Stunned, he asked Jiang Yunfeng, "It's been fried for almost a minute, why is it still so tender?" As if thinking of something, he shouted to the sidelines, "Get the thermometer!!" ”

The staff took a temperature gun to measure the section of the fried shrimp that had been bitten off and displayed the results in front of the camera. The words 46 degrees appear on the big screen. The audience was in an uproar, and after frying in a high-temperature oil pan for almost a minute, the center of the shrimp was kept at the most delicious and suitable temperature.

Xu Jieming put down his chopsticks and said, "Okay, Hou Sheng." Let's tell us how you managed to keep the shrimp tender while frying them in a pan for so long. ”

"Actually, there's no secret." Jiang Yunfeng scratched the back of his head and replied happily: "The frying time of fresh and tender shrimp is generally no more than 15 seconds to get the best taste, but like me, if you want to fry the outer layer to crispy and delicious, the time must be more than 45 seconds, so the shrimp must be old and not decent." So I used an additive that people usually overlook. ”

Erina Nagikiri blurted out "Liquid nitrogen!" ”

"Ice Fruit!" Jiang Yunfeng gave a thumbs up, and then said, "Miss Erina Nagi is right, it is liquid nitrogen that is close to absolute zero. I freeze the prepared wine core with liquid nitrogen and freeze it into frost. Slice the shrimp into five portions and spread evenly with the cream in the heart of the wine. After wrapping back into the original state, the shrimp has five layers of low-temperature protection. Oil temperature is also key, hang the batter and coat with breadcrumbs. When the oil is put into the pan, the temperature is six layers of heat, the heat is conducted to the inside of the shrimp, and the low temperature wine melts to absorb most of the heat.