Shenhao UP Lord

Chapter 189

"It's delicious!" Sakura quickly put a piece of squid into her mouth and inhaled because it was so hot, but she couldn't help but say, "It's so tender!"

Shi Shi secretly rolled her eyes, gracefully picked up a piece, and slowly put it in her mouth, a picture of what an old lady does is like a goddess.

"When you feel like it is about to be fried, let the shrimp head stay in the oil for a while. It must be deep-fried and crispy, without moisture to be delicious, and every bite can release the umami of the shrimp head .”

Seeing that the woman was eating slowly, Saotome also slowed down the pace at the same time. She took the initiative to smile and said, "Every time I fry a tempura, I will definitely find its perfect balance point. It doesn't matter if it's more or less. It can't be just about the same." degree, but the pursuit of the ultimate just right."

Ding Xu asked Xiaoya to ask, "Have you calculated how much bombing you have done?"

"From the age of 17 to today?" Saotome thought about it: "About more than 3000 million fried items."

Seeing everyone's shocked expressions, he said happily: "What kind of temperature do you need to use for different ingredients and different parts of the ingredients, how much flour you need to stick and how much you need to wrap the dough, all of which are used to make tempura." It is something that needs to be practiced and learned repeatedly.”

"I'm still learning to this day!"

Seeing the earnest face of the old man who was over seventy years old, Ding Xu was very touched. It is easy for a person to do one thing well, but it is too difficult to only do one thing in a lifetime.

"Do you have any unique secret recipe?" Gou Tuanzi took the opportunity to find out the inside story and said, "Why do you make tempura so delicious?"

"Hahaha." Saotome heard the beauty's praise, pointed to a large pot of oil and said, "This is it!"

"In our country, the better tempura dishes use sesame fried oil to process the ingredients, because the unbaked, directly squeezed Taibai sesame oil and the low-temperature roasted Taixiang sesame oil have a special aroma, and there is no need to worry about overshadowing the original ingredients. taste."

"The most important thing about tempura is temperature. When the ingredients are moist, they cannot be heated to a temperature exceeding 100 degrees. But with the outer coating wrapped around them, the ingredients become steamed."

"When the oil temperature reaches 200 degrees, it is equivalent to grilling, so tempura cooking is actually a dehydration process that is "steamed" and "roasted" at the same time."

A master is a master. In one sentence, everyone suddenly realized that in Ding Xu's opinion, there are three key points to make good tempura:

The first is temperature, the second is heat, and the third is timing.

"There is another secret recipe." Saotome signaled her apprentice to take out a bag of noodles, and showed it: "Boli powder!"

"This is a low-gluten flour that I came up with after 30 to [-] years of experimentation. It can reduce the production of gluten, and the dough can achieve a thin and crispy texture after frying."

"It's definitely a unique secret recipe!"

After saying this triumphantly, he gave Gou Tuanzi a flying look?
The two apprentices next to him looked at each other in blank dismay. Is this still the usual serious master?

Ding Xu smiled and said nothing, there must be many secret recipes, noodles and oil are just the second.Among other things, isn't the mineral water that an apprentice brought out for kneading just now refrigerated?

What the hell is egg yolk?

For the signature fried conger eel, I saw Saotome split the fried conger eel in half with iron chopsticks. With a bang, the smoke billowed, revealing the delicate white meat, which was full of theatrical feeling.

The crisp, opaque coat is like the shape of waves splashing, depicting the galloping momentum of thousands of horses.

It tastes like it has been roasted at high temperature, forcing out the moisture of the ingredients. It is extremely crispy, the meat is dense, and the alluring aroma of sesame oil is simply indescribable.

"I have to say that people are deader than people!"

"I also tasted a so-called well-known tempura craft in Tsukiji Xu brother yesterday, but now..."

"It can't be compared!"

Facing the camera, Ding Xu sighed: "The simpler the ingredients, the more difficult it is to handle. Do you still remember what Xing Ye said in God of Cookery?"

"As long as you cook with care, everyone will be a god of food!"

Perilla leaf sea urchin sandwich, the coating is thin and crispy, retaining the character of the sea urchin and giving it a fluffy and airy feel.When the spring sprouts are in season, they are crispy when you bite them. The natural color of the ingredients is revealed in the coating, and the ventilation does not prevent the release of the unique bitter flavor...

The sweetfish, which was still alive one moment, is thrown into the fryer the next second. The shape is lifelike. The coat on the back of the fish is as thin as gauze, and the belly and fins are slightly thicker to protect the parts that are prone to cracking and scorching. Stand still?
Dip in green tea salt when eating, from the sweet and bitter viscera to the fresh and sweet meat, there is also a little tea fragrance, each mouthful has different changes, the most rare thing is that there is no cartilage residue, which instantly disappears in the mouth, leaving a touch of sweetness...

Later, Ding Xu secretly observed, and even calculated the approximate time in his mind. The frying time of peony shrimp is 20-30 seconds, that of acupoints is 35-45 seconds, that of maitake mushrooms is 50-60 seconds, and that sea urchins only need 10-15 seconds. .

It is completely based on the different dining progress of each guest, and there is no situation where the cooking time is too short or too long. Everything is handled with ease, and it is easy to lift. This is the strength of the God of Tempura!

"This sweet potato is delicious!" Gou Tuanzi bit it open and showed it to the camera, "Look, it's still sweet inside!"

"Excuse me, I'll come when I go." After finishing the first round, Saotome might want to go to the toilet, so she handed the chopsticks to the older apprentice, who seemed to be quite experienced and easy to operate.

When Ding Xu put the second piece of squid into his mouth, he couldn't help but frowned, feeling the difference obviously. The texture of squid meat is completely different?

Looking at Xiaoya, the taste of Saotome's works is quite tough on the outside, but full of silky feeling on the inside.Although the second piece of Apprentice has stronger toughness, the feeling of smoothness inside is not the same.

A master is a master, maybe in just two or three seconds, the ingredients can show a completely different effect, and the craftsmanship can't fool anyone.

I just remembered what I said just now: "Every time I fry a dish of tempura, I will definitely find the perfect balance point, not even a little more or less. It can't be just about the same degree, but the pursuit of the ultimate just right." "

It’s not just cooking skills. Looking around, you can see art paintings and various tableware made by the old people everywhere, especially the menus are drawn with brushes.

"I heard that you and Mr. Onojiro have been friends for many years?" Xiaoya, who was about to eat about the same, asked: "When you have time every week, do you go to try each other's cooking?"

"Hmph, I spent a lot of money in that guy's shop!" Saotome scolded with a smile: "It's a little embarrassing to say, but at least I want to learn sushi, but at that time I heard that the tempura master's salary is [-] more per month. ,so……"

Seeing everyone laughing, Saotome said happily, "I like three things most in my life: smoking, young and beautiful girls, and playing pinball."

"I go to see Xiao Ye regularly every Wednesday. I have eaten almost two thousand times and spent enough money to buy a big house!"

"In order to follow in his footsteps, I worked ten hours a day and never took a day off in 54 years. Even if my father passed away, I had to come back in the afternoon, and I couldn't keep the guests waiting."

"Ono is 78 years old and is planning to retire because of angina pectoris. I don't agree. We should meet together until we are [-] years old."

"He is older than me, so we have to achieve one hundred and two, this is our agreement!"

Ding Xu was also drunk looking at the oath full of secondary school, isn't this the One Piece?
(End of this chapter)