I rely on culinary skills to cry in the world of comprehension

It sounds quite difficult, but Yan He, who has never made tempura, is very overbearing and patient.

She decided to try a Michelin fried shrimp first.

First of all, we must choose the freshest black tiger prawns to ensure that they are gently killed in the freshest state.

Yan He removed the shrimp guns to remove any impurities, then peeled the shrimp shells, pulled out the shrimp threads, then turned the shrimp body over, and made a few scratches on the shrimp belly to break its tendons without harming its life.

Yan He's little trick: Pay attention to the fact that the shrimp tendons must be completely broken, so that the original humble shrimp body will be straight and flat.Otherwise, the whole shrimp body will become curved and arched when frying the pan.

The whole set of movements must be skillful and quick, otherwise the temperature of the whole finger will affect the freshness of the whole shrimp meat and become sticky.

Yan He quickly wrapped the processed fresh shrimp in the coat.

Mask?

That's right, it was naturally prepared by Yan He in advance.

The material for the batter is very simple, but the batter is very troublesome. If you want to fry it with a crispy texture, you must choose high-quality eggs.

There are not many other things in Qing Cangfeng, but there are too many eggs, so they don't have to worry about not having good eggs.

Not only must high-quality eggs be selected, but also the temperature of the water must be cold enough. This requires a master who has ice spirit roots.

The flour should also be refrigerated in advance, and stirred as little as possible, so that the dough will be loose and not loose, light and full.

The above is just the most basic theory, the key lies in the ratio of materials used.

It's just that the formula of the old shop will not be easily spread.

After all, this is also a modern dish, and I don't know if it will be recorded in the recipe for the best meal.

With the mentality of giving it a try, Yan He looked through the recipe of the best meal, and unexpectedly found a detailed record.

This dish is also known as 45-degree fried shrimp, because after a short period of high-temperature frying, the outer layer of shrimp meat is just cooked, and the temperature in the center is just maintained at about 45 degrees.

Master Yan controls the temperature, all relying on his rich experience and sharp eyes.

She judged that the oil temperature was around 220 degrees at this time, which was not high at all, and it took 23 breaths into the wok, which was a lot.

The meat quality should be just right at this point.

However, Master Yan... turned over.

I don't know if the batter is too thick or the heat is not enough, but this time she made a tempura sashimi.

In short, it was not fried thoroughly, almost all raw meat.

This is the first time Yan He overturned.

Master Yan, who had experienced the first rollover, didn't feel nervous at all. She rubbed her chin in thought.

The oil temperature and time are all from the recipe record of the last meal, so there should be no mistakes.

Then we can only start with the ratio of batter.

Yan He tried many solutions, add more water?The batter is too watery and thin, and the taste is not good.Add more flour?Although the thickness is in place, it is a little less crispy.Add some cornstarch?It was fluffier and more uniform, but the half-cooked shrimp heart was still missing.

After repeated research, Yan He suddenly realized that the temperature of the oil pan is actually not balanced. It needs to be stirred several times to be heated in all directions, and the batter is not fixed.

The consistency, the thickness and frequency of hanging the paste directly affect the degree of heating.

Don’t be afraid of the heat after being put into the pot. You have to gently pinch the shrimp tail and shake it back and forth, so that the batter can be fully colored and heated evenly.

Frying is a dehydration operation. The heat of boiling oil will evaporate the moisture of the ingredients themselves, which is equivalent to "roasting".

The water vapor in the mask still stays in the closed space, which is equivalent to "steaming".

A simple concept also requires long-term exercise before it can be transformed into feel and experience.

……

Although Su Changqing said that he would let Yan He identify the herbs by himself, he actually took this matter to heart.

Five Elements Grass, Spirit Rejuvenation Grass, Yin Yang Grass...he has found more than 49 of these 40 herbs.

When Su Changqing thought that he would be able to give Third Senior Sister the first medicinal bath soon, his dog's eyes sparkled.

He wants to reshape the spiritual roots for Third Senior Sister!

Finally, there is something I can do for Third Senior Sister.

He was gearing up and eager to try.

Su Changqing, who had been busy for a long time, was short of the last blind herb.

Ginseng Grass...

This herb seems to be a bit difficult to get. This herb can jump and jump, and its whereabouts are strange. I don't know where it is hidden.

Su Changqing gritted his teeth, he didn't care, he even got the more difficult ganoderma grass, so he was afraid of this.

Su Changqing simply climbed mountains and ridges. He searched countless places. He was exhausted and sat down to rest for a while, when he suddenly felt something arch his feet.

He was ecstatic, thinking that it was Tiandao who saw his sincerity and gave him a reward, looked down, and the result was——

Piglet.

Su Changqing: ...

He looked at the sky speechlessly, wishing he could pick up the little pig's ears, but in the next second, Heo blinked its bean paste-sized eyes and shook its fat protruding ears.

Su Changqing didn't know what he meant, and was about to get up to look for ginseng grass again, but the piglet spat out, and a child-like human grass came out of its mouth, and was about to run away.

Su Changqing:! ! !

He grasped the naked straw doll swiftly with his hands and eyes, his whole heart was beating wildly.

He couldn't believe that all 49 herbs were collected so quickly.

Thanks to this little pig!

The ecstatic Su Changqing grabbed the little pig and slapped it a few times. Su Changqing, who felt that its hair was a bit prickly, didn't think so much at all, and was completely immersed in joy, "Thank you, hum, next time I need ginseng When you are in the grass, you still have to remember to look for me..."

So Su Changqing put it down after kissing, and immediately wanted to report the happy news to Third Senior Sister.

Only the humming pig was left messing about in the wind.

Aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa!

His famous name!

Oh, no, it was his innocence!

He has turned into a pig, but that doesn't mean he can be kneaded by others!
Hen Ji's face was flushed, but he couldn't see it under the dark fur, he could only feel it getting darker.

It walked aimlessly and listlessly, completely out of shape, and suddenly crashed into a shoe pier.

It raised its eyelids and took a look at its big bean paste eyes, and then ran away in fright.

It recognizes this person!

This is the man who wants to kill them...

It is absolutely incapable of defeating despicable humans now, so...

It runs away.

Ju Lan looked at it suspiciously, why did she run away, does she look so scary?

Could it be that she was fried in a pot, the pot ash on her face hasn't been wiped off yet?

She quickly touched her face, it was smooth and there was nothing dirty about it.

What is that little pig running away?
It’s weird.

Ju Lan shook her head and wandered around the mountain.

The reason why she came here on Qingcang Peak... is because...