Gourmets in the Heavens

After receiving Tony's introduction, General Ross finally controlled his violent appetite. For the first time, he discovered that his appetite was as frenzied as his desire to fight.

Zhao Youqian in the kitchen didn't care about the episode of the two of them outside, the ingredients that have been baked, after a little pinching with his hands, they can be crushed easily, and they are ready for cooking.

Slightly crush these Yujing rice and Yujing wheat with a rolling pin, and add some nuts such as walnuts, peanuts, cashews, pistachios, etc. Of course, the nuts are also ground into the same powder and mixed together , this is the part that replaces bread crumbs for coloring and increases the crispy taste.

The rest is simple, clean the Australian lobster with a brush, freeze the lobster in ice water until fainted, and then grab the tail of the lobster and turn around!

A whole shrimp tail with all the shrimp meat came out like this.

Then keep the shell except for a little part of the shrimp tail, and cut off the rest with scissors, and a crystal jelly-like shrimp with a trace of translucent meat appears on the cutting board.

The remaining few Australian lobsters were cooked in the same way, and General Ross was amazed by the neat method.

He never thought that a strong man like Zhao Yougan would have such powerful cooking skills...

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Tony Stark couldn't help laughing when he saw General Ross's appearance of not seeing the world.

"Haven't I told you?"

"His best thing is not fighting. In this universe, there may be no one who is better at cooking than him!"

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

“Great cooking...”

"What's the point?"

Not sarcasm, but doubts.

Because for the Marvel world, it is normal for General Ross to be suspicious. No matter how superb the cooking skills are, it doesn't make any sense to them.

So he didn't know why Zhao Youqian showed him this scene.

It is true that the aroma of those things is really alluring, and even aroused his frenzied appetite, so what is the use?

Hearing General Ross's question, Tony Stark just smiled and said nothing, and didn't mean to explain to him, but watched Zhao Youqian clean up all the dragons before continuing to the next step.

...

The movements of his hands were extremely fast, and he could even see Aolong's flesh trembling slightly after it came out of its shell, more like the pudding that had been pulled out.

The light and crystal-clear konjac-shaped shrimp meat is more and more crystal-clear against the dark red shrimp shell at the tail.

Carefully and slowly removing the shrimp thread with his hands, Zhao Youqian spread the long-awaited tofu skin on the cutting board, and first marinated the shrimp meat with a little sea salt and black pepper, it didn't take too long.

Just sprinkle it slightly on the shrimp meat, and then put the shrimp meat with most of the shrimp shells on the bean skin.

Then squeeze the sauce in the pastry bag on the shrimp meat. With the consistency of the sauce, the bean skin can completely seal the shrimp meat and the sauce.

The front bean curd is facing the shrimp meat roll, then the left side is rolled towards the shrimp meat, and more bean curd is left on the right side until the shrimp meat rolls around, and the exposed olong meat is completely covered with the bean curd , and then seal the opening with a little flour water.

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

At this time, it is necessary to start heating the oil. Fill a pot full of oil, preferably mild, so that the greasy feeling can be reduced. Blending oil, soybean oil, and rice oil are all fine.

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

Slowly heat up the oil pan over medium and low heat, and Zhao Youqian's hands and feet are also methodical. After filling a few Australian dragons with bean skins and wrapping them in sauce, he directly takes out the egg liquid bowl, flour bowl, and container Bowl full of yujing rice wheat and various nuts.

This step is called "passing three passes" in fried things.

First, cover the prawns wrapped in bean skin with flour, shake it a little, not too much.

Then dip the bean skin shrimps dipped in flour in a circle of egg liquid. If you are worried that the egg liquid will have a fishy smell, you can add a little cooking wine to it, and then put some salt, so that the shell will have a slight bottom smell.

After the first two steps are completed, all that is left is to dip the shrimp wrapped in flour and egg liquid in a circle of fried powder formed by Yujing rice wheat and crushed nuts.

The purpose of this bowl of food is to replace the traditional bread crumbs. By the way, it also shows 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 Mimai, you can simply put some chopped nuts, but if you ask Zhao Youqian to suggest, it is more suitable to mix the chopped nuts with bread crumbs.

In terms of taste, the crushed nuts will be too hard and too crisp after frying. It is not suitable to match the sauce, soft bombs and even some crispy shrimp inside.

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

The more finely ground the two, it will be easier to cook, and it will be easier to become crispy at the oil temperature. As long as it is crispy, there is no need to worry about being too hard.

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

He is still a little confident about this.

Coating the whole body of the shrimp meat with the well-made fried powder, Zhao Youqian put the shrimp meat that had completed all three procedures on a sieve.

After all, shrimp meat is somewhat different from other ingredients. Compared with chicken, duck, beef, mutton, and pork, it is much easier to cook, and the best taste is not fully cooked. You only need to fry the outer layer to a certain extent before it can be out of the pan.

Therefore, the method of oil temperature and frying must be particularly particular. It needs to be dragged with a sieve, slowly soaked and deep-fried, and the sieve should be removed after the shape is finalized.

Zhao Youqian put away the two shrimp tails that had been wrapped with everything, and prepared the rest by dipping in flour first, and then came to the oil pan.

In fact, the most fearful thing about frying things is greedy for too much. Don’t be afraid of frying less times and more. In fact, in this way, you can better control the oil temperature and heat.

It can also make the quality of the cooking consistent, which Zhao Youqian has been instilled in when he was learning to cook, so he doesn't plan to fry too much for this size of Aolong at one time.

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

Putting your hand on the oil pan, sensing the heat rise in the oil pan, and estimating the temperature of the oil pan at this time, Zhao Youqian withdrew his hand that was placed on the oil pan not long after.