Tony. Stark looked at General Ross as if he had never seen the world, and couldn't help but say with amusement.

"Didn't I tell you?"

"His greatest strength is not fighting, in this universe, there may be no one more powerful than him!"

The word "universe" has been used, although I don't know if it's an exaggeration or what, but you can hear Tony. Stark's admiration for Zhao Youqian.

"Great cooking..."

"What's the point?"

Not mockery, but confusion.

Because for the Marvel world, General Ross's suspicion is normal, and no matter how skilled an existence is, it doesn't mean anything to them.

So he didn't know why Zhao Youqian wanted to show him this scene.

Admittedly, the aroma of those things was really tempting, and even aroused his frantic appetite, so what good could it be?

Hearing General Ross's question, Tony. Stark smiled and didn't say anything, and didn't mean to explain to him, just watched Zhao Youqian clean up all the Aolong again, and then continued to take the next step.

...

The movements of the hands were extremely fast, and even after the flesh of the dragon was out of the shell, there was a slight tremor, more like the pudding that had been pulled out.

The faint and crystalline konjac-shaped shrimp meat is more and more crystal clear against the dark red background of the shrimp shell at the tail.

Carefully and slowly removing the shrimp line with his hands, Zhao Youqian spread the long-awaited bean skin on the cutting board, and marinated the shrimp meat with a little sea salt and black pepper first, not too long.

Just sprinkle lightly on the shrimp and then place the shrimp on the bean skin, most of which has been peeled off.

Then the sauce in the piping bag is squeezed on the shrimp meat, and the consistency of the sauce is used to make the bean skin completely block the shrimp meat and the sauce.

The front bean skin is towards the shrimp meat roll, and then the left side is rolled in the direction of the shrimp meat, and the right side is left with some more bean skin, which can be rolled until the shrimp meat rolls around, and the exposed Australian dragon meat is completely covered with the bean skin, and then the mouth is sealed with a little flour water.

In this way, the prototype of Yunlong fried shrimp is basically completed.

At this time, you need to start heating the oil, a full pot of oil, preferably with a light taste, so that the greasy feeling can be reduced, and the blended oil, soybean oil, and rice oil can be.

Among them, rice oil is the best, and Zhao Youqian also chooses rice oil.

Slowly heating up the oil pot over medium and low heat, Zhao Youqian's hands and feet were also orderly, and after wrapping several Australian dragons with bean skin and sauce, he directly took out the egg wash bowl, flour bowl, and bowl filled with Yujing rice wheat and various nuts in advance.

This step is called 'passing the three levels' in fried things.

First, dip the bean skin and shrimp in flour and shake it slightly, not too much.

If you are worried that the egg will smell fishy, you can add a little cooking wine to it, and then put some salt, so that the shell will have a slight bottom taste.

After the first two steps are completed, all that remains is to dip the shrimp coated in flour and egg mixture and dip it in a circle of Yujing rice wheat and nut crushed fried flour.

This bowl is actually intended to replace the traditional breadcrumbs, and by the way, it is also to show the taste and efficacy of Yujing rice and wheat to General Ross and the United States military behind them.

If you don't use Yujing rice wheat, you can simply put some crushed nuts, but if you ask Zhao Youqian to suggest, it is more appropriate to mix crushed nuts with breadcrumbs.

On the palate, the nuts will be too hard and crispy after being fried, and it is not suitable to match the sauce and soft and even slightly crispy shrimp meat inside.

So Zhao Youqian used Yujing rice and wheat with crushed nuts this time, and they were all roasted and then crushed again, just to prevent this.

The finer the two, the easier it will be to cook, and it is easier to become crispy at the oil temperature, so as long as it becomes crispy, you don't have to worry about being too hard.

It can be said that Zhao Youqian's slightly optimized Yunlong fried shrimp may not be more delicious than what Liu Chushen made at that time, but it is definitely more in line with his own cooking philosophy and contemporary taste.

He's still a little confident about that.

Wrapping the elaborate fried flour all over the whole body of the shrimp meat, Zhao Youqian put the shrimp meat that had completed all the three levels of the process on a sieve.

After all, shrimp meat is still a little different from other ingredients, it is much easier to cook than chicken, duck, beef, sheep and pork, and the best taste is not fully cooked, only the outer layer needs to be fried to a certain extent.

Therefore, the oil temperature and frying method should be particularly particular, you need to drag it with a sieve, slowly dip it into the fry, and wait until it is set before taking the sieve away.

Zhao Youqian put the two shrimp tails wrapped in everything, and the rest were also dipped in flour and prepared, and then came to the oil pot.

In fact, the most feared thing about frying things is greed, don't be afraid of frying more often, in fact, in this way, you can better control the oil temperature and heat.

It can also make the quality of the cuisine consistent, which Zhao Youqian has been instilled in when he was learning to cook, so he is not prepared to fry too many Australian dragons of this size at one time.

Instead, I began to observe the temperature of the oil pan.

Putting his hand on the top of the oil pot, sensing the heat in the oil pot to rise, estimating the temperature of the oil pot at this time, it didn't take long for Zhao Youqian to withdraw his empty hand on the oil pot.

"It's time for the fire!"

After a simple sentence, I saw Zhao Youqian put the sieve into the oil pot.

At this time, the oil temperature happens to be slightly higher than 150 degrees, and when the shrimp are put into the pot, the oil temperature will balance to 150 degrees.

At this time, Zhao Youqian needs to turn the heat up or down from time to time, and control the oil temperature in the range of more than 150 degrees and less than 160 degrees, so that the outer layer can be fried at the same time, and the shrimp meat and sauce inside are also heated and cooked.

It will not be because the oil temperature is too high and the outer layer is fried, and the inside is still cold and raw, nor because the oil temperature is too low, so that the inside is thoroughly cooked in the end, and the outer layer of the crispy shell is full of grease soaked because of the low oil temperature.

This temperature control is the most critical part of the frying technique.

General Ross and Tony. Stark and the two could only watch Zhao Youqian in front of the oil pot, lifting and putting down the sieve immersed in the oil pot from time to time, and then moving the heat switch slightly, and in their eyes, the size of the flame seemed to have almost not changed.

It can be said that Tony still knows one thing, and General Ross doesn't understand the meaning of Zhao Youqian's doing this at all.

It wasn't until this fried shrimp was enough for four minutes that Zhao Youqian took them out of the pot.

At this time, the whole room was filled with an indescribable fragrance, which seemed to be the smell of seafood, and had the strong aroma of cream, and the peculiar fragrance of grains and nuts.

So much so that a tough soldier like General Ross was actually made a little restless by this aroma.