To be honest, Liu Minghui still likes the braised beans in his hometown even more.

The edamame stewed with brine made through various large ingredients is soft, glutinous and sweet, and while adding flavor, it also has the fragrance of spices.

This kind of marinated bean is also an excellent dish for serving.

Liu Minghui had a sudden inspiration, and perhaps he could prepare two kinds of edamames for customers to choose from.

As for the taste of edamame?

Of course, there was no problem with Liu Minghui taking action.

Even the ability to cook branches with extremely high requirements for heat has reached the advanced level, so braised beans are naturally no problem.

Of course, Sakura Chinese people will definitely not directly accept this imported product.

Therefore, Liu Minghui still had to spend a lot of money to promote edamame.

Perhaps you can use the gift method to attract customers, and then form a CP for two different flavors of edamame to sell.

Of course, individual flavors will be sold.

However, the price of the combination sales will be a little more favorable, which is also a common method for opening a store.

The first step for Chinese cuisine to invade the Sakura Kingdom is to start with edamame.

After tasting the branch beans, Liu Minghui became more confident in making the Dragon Li Izakaya bigger and stronger.

Everything is as expected, the future of Dragon Ri Izakaya is full of hope.

It took some time to taste the branches and beans, and during this period, the bean skins almost soaked to the best taste.

Preparation is completed.

Liu Minghui stood up and it was time to continue making Yunlong fried shrimps.

I gently flicked the bean skin with my hand, and the thinnest one has been soaked.

As for other bean peels?

Because it is thicker, it takes a little time.

Liu Minghui carefully took out the bean skin, and then patiently absorbed the excess water on it with kitchen paper.

In this way, when frying, the heat will be more even and the frying will not be everywhere.

Similarly, Australian lobsters also need to use kitchen paper to suck the excess water dry.

Next, we will start a magical assembly and combine these key ingredients together.

Take out the prepared sauce from the refrigerator.

The time is a bit short, and only the external sauce is a bit solidified.

However, this is enough.

This is also one of the reasons why Liu Minghui prepared so much sauce.

As long as you prioritize the use of sauces that have solidified outside, you will not need to wait long.

At the same time, it also avoids the inconsistent solidification state due to uneven cooling.

Take out the prepared lobster tails and wrap the crystal shrimp meat on the sauce.

The sauce that was semi-solidified into a paste was evenly coated with shrimp meat.

Liu Minghui thought about it and decided to wrap the sauce about one centimeter and stop.

If there are too many, it will destroy the deliciousness of the shrimp meat itself.

Next, you need to quickly wrap the entire lobster tail with soaked bean skin.

Where the bean peel and the bean peel come into contact, the egg yolk liquid needs to be bonded.

In this way, the bean skins will not spread out when frying.

Wrap two layers of bean skin evenly, and it will be completed.

Of course, there is an easier way, which is to use toothpicks and other tools to fix them directly.

However, this will affect the overall shape of the shrimp meat and is not very beautiful.

Liu Minghui thought about it and decided to use a toothpick to assist.

After all, this is my first time trying to create Yunlong fried shrimp, so it's better to be safer.

I also looked at the pool myself. Australian lobsters are also expensive in Sakura Country, and there are only three stocks in the store.

In other words, Liu Minghui only has three chances today.

After three chances, I can only wait for the next weekend to see if I have the chance to make Yunlong fried shrimp.

With the help of toothpicks, Liu Minghui finally completed the fixation.

Next, just wrap a layer of crushed nuts and start frying.

Carefully brush a layer of egg liquid outside the bean peel, and then start sprinkling the kernels.

Under the action of egg liquid, a layer of nuts is evenly absorbed on the lobster tail.

Next is the highlight, Yunlong’s fried shrimp.

Take out a sieve spoon and place the Australian lobster carefully on it.

Then use a fried spoon, scoop up a spoonful of hot oil and pour it on the lobster tail.

In an instant, a nice sizzling sound rang in the pot.

The hot hot oil was poured down the shrimp tail, and while providing enough high temperature, it was not at all nostalgic and flowed back into the pot along the shrimp body.

This oil is not ordinary oil, but the oil that has been fried with shrimp heads, which contains the smell of shrimp.

Liu Minghui's hand speed is very even, ensuring that under the action of hot oil, this can ensure that the entire Yunlong fried shrimp is evenly heated.

Soon, a smell of fried shrimp mixed with nuts emanated from the fried shrimps in Liu Minghui's hands.

After looking at the color of the broken kernels, it was already slightly burning, so Liu Minghui had to stop cooking.

If the broken kernels are burnt, the whole dish will become bitter and it will definitely fail.

However, Australian lobsters can be eaten raw and are one of the main ingredients for sashimi in Sakura Country.

Even if it is a little uncooked, it can be used.

So, Liu Minghui decided to stop cooking.

The Yunlong fried shrimp was put into a huge plate, and the shrimp head was re-stitched, and it turned into a whole shrimp.

Sprinkle a little bit of drunken bay leaves, and this Yunlong fried shrimp is finished.

The crimson shrimp head and shrimp tail, combined with the fried golden shell and the green bay leaves used for embellishment, look very beautiful.

Smelling this tempting fragrance, Liu Minghui also had a sharp eye finger, and he couldn't wait to know the taste of his cooking.

But unlike ordinary fried foods, the Yunlong fried shrimp that has just been cooked is not suitable for tasting directly.

At this time, the sauce is hot and eaten directly, it will burn your mouth.

Too high temperature will not only burn the mouth and esophagus, but also numb the tongue and affect the perception of the taste.

There were times when I was tasting soup dumplings, I couldn't do it and couldn't bear to give up the hot soup, so I finally endured it and swallowed it in one mouthful.

At most, it caused my esophageal tube to be scalded, and it ended up taking more than a month to recover.

So you need to cool down a little to reach the best level of consumption.

Only after cooling the kernels can the best crispy texture, and the shrimp meat will become more mature during this time.

Of course, this specific time is not easy to grasp, and it can only be estimated based on Liu Minghui's experience.

After waiting for about three minutes, Liu Minghui thought that time should be enough.

The huge Australian lobster felt heavy, and Liu Minghui was not polite and directly held the shrimp tail.

I felt it with my hands that the temperature on the surface of the fried shrimp was just right at this time, but it would not be hot.

When giving customers a taste, it is best to wear gloves to avoid getting oily hands.

The tempting fragrance made Liu Minghui unable to wait to catch Yunlong fried shrimp.

He really wanted to know how this dish that took his countless hours to taste.

Open your mouth and bite it in one bite.

Success? Failure?
Chapter completed!