The first step is to urinate.

Press the fresh and lively Australian lobster with a towel to hold the shrimp head, insert a chopstick from the tail defecation port, and urinate in the urethra in front of the tail.

This step is crucial. If you don't urinate alive, the lobster will taste a bit savory.

This will greatly damage the taste of the shrimp.

The second step is to separate the lobster tail.

He used the hilt of the knife to slapped the lobster head, and Liu Minghui found two towels to protect his hands and started to act.

Hold the lobster head with your left hand and the tail with your right hand, and pick up the lobster.

The left and right hands twisted and pulled hard in the opposite direction at the same time, and the lobster head and tail separated.

Remember not to use a knife to perform this step, as it will destroy the taste of the lobster.

Of course, don't throw away the separated lobster heads.

Directly empty and wash and set aside.

The third step is to remove the shrimp thread.

Liu Minghui skillfully peeled off the shells of the shrimp body. The treatment here is similar to fried shrimp tempura, and retained three shrimp shells at the bottom of the shrimp tail.

The difference is that for the sake of beauty, Yunlong fried shrimp needs to keep one or two more pieces of shrimp tail shells.

After peeling off the unwanted shrimp shells, Liu Minghui took out the lobster's intestine thread along the back of the shrimp.

In this way, the shrimp meat treatment will be basically completed.

After simple cleaning with ice water, place it in crushed ice to save it.

Next, it's time to prepare the sauce.

Heat the softened gelatin tablets in water until they are completely melted into liquid for later use.

The same sauce, the sauce used by Yunlong fried shrimp will taste a little heavier.

Otherwise, you will not be able to take on the heavy responsibility of seasoning lobster meat. After all, the Australian lobster lobster meat is very large.

In this case, the fancy operation of Yunlong fried shrimp will have a counterproductive effect.

It would be better to pour the sauce on the fried shrimp directly, which would taste better.

It was still the ratio of tempura juice before, but this time, Liu Minghui added a little more light soy sauce to season.

After reviews by four employees and Heihara Sawai, Liu Minghui found that the most popular one is the classic ratio.

It seems that the reason why classics become classics is naturally because they have their own unique features.

Of course, this is not enough.

Liu Minghui added a little apple puree to the tempura juice that was cooked now.

This will give the sauce a light sweetness and a unique fragrance of fruit.

Although this faint sweetness is inconspicuous, it is the key to inspiring the deliciousness of shrimp.

Strain the residue from the apple puree, Liu Minghui added the melted gelatin to the boiled sauce and stirred quickly.

After they are fully integrated, turn off the fire.

When the sauce is solidified to the desired state, the sauce is ready.

Of course, Liu Minghui cannot let the sauce solidify into jelly, so that it will not be wrapped around the shrimp tail.

So, what he needs is a semi-solidified state.

This requires patience.

Put the sauce into a large bowl and Liu Minghui put it in the refrigerator.

Looking at the branches waiting to cool, the soaked bean peels and the sauce waiting to solidify, Liu Minghui sighed.

This is destined to be a sleepless night.

I haven't had this passionate feeling for a long time.

The last time, it seemed that it was when I officially learned the first dish.

I don’t know when my passion for cooking has been wiped out by life.

After a few years, although I have mastered more dishes, my cooking skills have not improved at all.

Liu Minghui clenched his fists and said to himself: This time, he must reach the peak.

The other ingredients have basically been prepared, and the rest is the outer shell wrapped around the lobster meat.

Unlike fried pork chops and fried shrimp tempura, this time we use the crumbled nuts.

The crispy nuts are covered with the outer layer of Yunlong fried shrimp. After biting it, the first thing you feel is the crispy nuts.

The crispy nuts not only make the overall taste of fried shrimp richer, but also sublimate the overall aroma of Yunlong fried shrimp.

Walnut kernels, hazelnut kernels, pistachio kernels, almond kernels and cashew kernels.

The five kernels gather together and the fragrance is fragrant.

Of course, before cooking, there is another step, which is to remove the skin of these nuts.

Generally, the outer skin of the kernel will be more bitter, and the taste will be even more good after being removed, so you can feel the unique sweetness of the kernel.

There are quite a lot of nuts to wrap it with a Yunlong fried shrimp.

Liu Minghui had no choice but to start working again.

While busy, I was thinking about whether I was tempted and why did I come up with such a complicated dish?

Only hope and effort can bring rewards.

Soon, Liu Minghui decores all the kernels.

Next, we will reach the next step, grinding all the kernels into particles of the right size.

Only when the size is right can it be evenly hung on the lobster tail.

At the same time, it won't get bitter because of the frying zoom.

Liu Minghui thought about it and finally decided to cut with a knife.

Although the mill is easy to get, it is easy to produce a lot of slag, which consumes too much nuts.

The same is true for crushing plastic pockets.

Of course, cutting with a knife is not easy.

You must take advantage of these nuts not paying attention to the action, otherwise you will be greeted with broken nuts splashing everywhere.

Unfortunately, Liu Minghui's sword skills are only introductory, and this result is almost destined.

He could only find a cover to cover the cutting board. Although this was a little troublesome, the effect was the best.

Soon, a large plate of nuts was finished.

Liu Minghui stirred them evenly with chopsticks and sealed them into his pocket, which was considered as completing the preparation of the crumbs.

Next, just wait for all the food to be ready and you can officially start cooking.

Taking advantage of this time, Liu Minghui began to check out Zhidou.

This first dish, assisted by a high-tech electric fan, finally became cool.

Turning off the electric fan, Liu Minghui grabbed a branch of beans and prepared to start tasting.

Eating branches is also very simple. If you pinch it gently with your fingers or pick it up with chopsticks, the green branches are squeezed out.

Therefore, Sakura Kingdom used the words to describe these two actions and slightly improved them, and gave birth to words to describe simple, easy and edible.

It has a small meaning.

This is the best time for branch beans, with full grains and very attractive.

Put a branch bean into his mouth and Liu Minghui tasted it carefully.

Only a light salty flavor seasoning, but more of it highlights the sweetness and crispness of the branches.

Especially the twig beans that have been systematically evaluated to be high-end, the taste is even more outstanding and they are very excellent dishes.

It retains the crispness and sweetness of fresh edamames, and after eating them, it makes people feel uncooked.

The faint salty smell makes people feel more enjoyable.

At this time, it would be a wonderful enjoyment if there was a glass of wine to cooperate with.

Of course, Liu Minghui, who has quit drinking, must not know the taste.
Chapter completed!