The cooked twig beans are green in color and look very attractive.

The light salty taste is different from the soft and soft edamame cooked in Chinese cuisine, and it is very crisp.

It may even make people mistakenly think that it is not cooked and tastes lightly green grass.

A bite of branch beans and a bite of beer makes you feel like you can't stop and you can't stop.

Of course, deliciousness is just one.

As beans, eaten with wine, it also soothes the absorption of alcohol and prevents drunkenness.

In other words, while eating more twig beans, you can also drink more wine.

This undoubtedly has a very obvious promoting effect on the izakaya business.

Zhidou’s cooking is very simple. After absorbing the knowledge in his mind, Liu Minghui planned to do it.

It was the season at this time, but there were fresh branches of beans.

Generally, shops choose to sulffrozen frozen branch beans, which is easier and more convenient.

However, fresh branch beans will taste better.

Of course, if it is not the season, there are not so many choices. You can only use the branch beans stored in advance.

The cooking of Zhidou is very simple, but it is time-consuming.

First, rub the branches with salt.

This can destroy the pores of the pod epidermal cells and allow salt to enter the pods.

After rubbing, let stand for half an hour so that the branches will better absorb the salt on the surface.

Then put the branches beans and the salt used for rubbing, and cook them in boiling water for about five minutes. Just as the water level is overwhelmed by all the branches beans.

The branch beans cooked in this way are still fresh and crispy although ripe.

This is also the key to its unique taste.

As soon as the time comes, immediately remove the branch beans from the pot, drain the water, and let it cool naturally.

Of course, some quick cooling methods can also be used, but you must not flush cold water.

This will completely lose the light saltiness and umami flavor of the branch beans.

The key to cooking branch beans is the heat.

After cooking for a long time, the branches will become softer, and when the branches are short, they are not cooked.

Liu Minghui, who has obtained the ability to cook twig beans (advanced), is naturally no problem to make twig beans.

But in order to know the taste of the twig beans earlier, he chose the trick to blow directly with an electric fan.

This will shorten the cooling time as much as possible without affecting the taste of the branch beans.

Generally speaking, the chef will choose to make a large number of branches and beans at one time.

The excess branch beans are packed in bags of fresh-keeping bags and stored in the frozen layer of the refrigerator.

When you want to eat, just take it out and thaw it naturally.

This is why Izakaya can provide branch beans all year round.

Even the Dragon Li Izakaya uses this kind of branch bean.

Waiting for the time when the zhidou cooled down, Liu Minghui looked at the kitchen pool.

I promised to prepare new specialty dishes, and the ingredients needed were in the pool.

Australian lobster is the ingredients of this specialty dish.

Of course, Sakura Country also has higher quality Ise lobsters, which tastes better, and of course the price has doubled.

Since it is not a high-end izakaya, the Longli izakaya is not prepared.

Yunlong fried shrimp.

This is the inspiration Liu Minghui got when he frying shrimp tempura.

Wrap the essential sauce of fried shrimp with thin fresh bean skins and lock tightly around the shrimp meat.

The outside is wrapped in a layer of crumbled nuts and finally fryed in the pan.

The fried shrimps fried in this way are not just fancy, but also have a better taste.

Due to direct contact with the sauce, the shrimp tail and sauce are fully integrated and will be more delicious.

At the same time, the sauce and bean skin also locked in the moisture of the shrimp tail and kept it tender.

Crispy crushed nut coat, tender and tough bean skin, fresh and sweet sauce, tender and sweet shrimp tails.

After biting it in one bite, four flavors collide in the mouth and turn into a decisive delicacy.

Of course, this is just Liu Minghui's idea, and specific practices still need to be tried.

However, with his guaranteed entry-level cooking skills, it is very easy to make this dish.

The hardest thing is how to make Yunlong fried shrimp more delicious.

System prompt: Congratulations on creating your own dishes, triggering a random task, and Yunlong Fried Shrimp.

Yunlong Fried Shrimp: Random task to create a Yunlong Fried Shrimp that reaches at least the primary evaluation.

Mission reward: Yunlong fried shrimp cooking ability (advanced).

Liu Minghui was overjoyed, but he didn't expect that he could actually trigger a random task.

With the help of the system, I am more confident.

Advanced Yunlong fried shrimps are difficult to make, but primary Yunlong fried shrimps will not be difficult.

Thinking of this, Liu Minghui no longer hesitated and began to prepare this homemade dish.

First of all, bean peel, bean peel is crucial as the key to Yunlong fried shrimp.

A bean skin with uniform thickness and just right thickness must be selected.

Thick bean skins will affect the conduction of oil temperature and lead to the long frying time.

High-temperature cuisine, once it takes too long, will greatly affect the overall taste of the fried shrimp.

If thinner, it is likely to break when frying, allowing the hot hot oil to invade the shrimp tails and steam dry the moisture in it.

Once the moisture is lost, the shrimp meat will lose its most delicious taste and become tasteless.

Therefore, it is best to make the bean peel yourself.

In this way, you can achieve the thickness you want.

Liu Minghui does not have this condition now, so he can only choose to use dried bean peel for soaking.

Of course, you must filter it in advance.

Choose a bean peel that is basically suitable for thickness and is not damaged for soaking.

Soon, Liu Minghui started soaking bean peels in a basin of warm water.

Cold water should be preferred for soaking oil skin. Soybean oil skin soaked in cold water has better taste and toughness.

This unique taste can make the taste of fried shrimp more layered.

Although soaking in hot water can save time, the soaked bean skin is not easy to form.

At the same time, when cooking at high temperatures, excessive temperatures can also make it rot.

So Liu Minghui took a little trick here and chose to use warm water for soaking.

It can reduce the soaking time while retaining the taste of the bean peel to the greatest extent.

Next is the sauce.

In order to allow the sauce to be evenly wrapped on the shrimp tail, a method similar to pork skin jelly needs to be used here.

Pig skin jelly usually looks solid jelly, and when heated at high temperature, it will turn into soup.

This is also the key to making delicacies such as soup dumplings.

The oil and special meat aroma of pig skin can bring different delicacies to the filling.

However, this time Liu Minghui did not plan to use pig skin to make the skin jelly, but instead planned to use gelatin slices.

Although the pig skin is good, it is not suitable for fried shrimp.

Its unique meat aroma will destroy the sweetness of the shrimp meat itself and make the shrimp meat lose its flavor.

Soak the torn gelatin slices in ice water, and it takes a little time to make the sauce.

Taking advantage of this time, Liu Minghui was preparing to deal with Australian lobsters.

These Australian lobsters have been washed and can be used directly.
Chapter completed!