The crust is crispy.

The bean skin is flexible.

The sauce is fresh and sweet.

The shrimp meat is delicious.

When you bite it, your mouth is filled with the meat you can feel, making people feel the pleasure of eating meat with big mouthfuls.

The light sweetness provided by the crumbled apples interacts with the sweetness of shrimp meat, and combines the special sauce to make the umami taste higher.

The taste and aroma of different ingredients are different, and finally, it gathers into the mouth to form the word "delicious".

tasty.

But it failed.

No prompt to complete the task was received.

Liu Minghui sighed. It was not that easy to create his own cooking.

Although this Yunlong fried shrimp tastes good, it is more of the taste of Australian lobster itself.

It is not much better than eating sashimi directly.

In this case, even if you do so many complicated processes yourself, it will be completely in vain.

Both have advantages and disadvantages.

The advantage is that the outermost fruit shell is frying perfectly, crispy and delicious, with the fragrance of nuts, adding a three-point flavor to this Yunlong fried shrimp.

After all, Liu Minghui used the shell as the criterion for the success of the blowing, so it was naturally impossible to be bad.

Other than that, all failed.

The bean skin is too thin, and after high-temperature cooking, it has completely lost its best taste.

A thicker bean skin is needed to maintain the taste under the action of high temperature.

Temperature is the most difficult magic to master in cooking.

The oil temperature is a little too high, causing the kernel to ripen too quickly, and the shrimp meat wrapped in the middle is not the best cooked product.

It's tender enough, but not Q-fuel enough, and it fails.

As for the sauce, it failed even more.

Liu Minghui thought that innovation had turned out to be a failure.

The excessive sauce and excessive saltiness destroy the overall deliciousness of Yunlong fried shrimp.

It's delicious, but not a successful dish.

There is still a lot of room for improvement.

Finally, there are the toothpicks that Liu Minghui used to make tricks.

The part where toothpicks exist will have a little worse taste and taste than other parts due to the influence of toothpicks.

Then there is the final cooldown.

Because I rely on my feelings, I still have some inadequate grasp of time.

Take this for example, the time has been a little longer.

The temperature of the crumbs is not good, which affects the taste.

He chewed on this failed work in big mouthfuls. Although it was not successful, Liu Minghui still planned to eat it completely.

Only by tasting every part of your own cooking can you find the defects and improve them.

Of course, the most important thing is expensive.

Even if the Yunlong fried shrimp, which cost nearly 10,000 yen, is unwilling to waste it even if it is unpalatable.

After finally ate all the fried shrimps, Liu Minghui began to prepare the sauce again.

On the other hand, he also found several bean skins with the most suitable thickness. Which one is the most suitable thickness needs to be tested.

Use kitchen paper to absorb excess moisture from the bean skin, then put it in a bowl and wrap it in plastic wrap.

In this way, the water dissipation in the bean peel can be prevented to the greatest extent and affect the taste.

For the sauce, the same way this time.

However, no light soy sauce was added.

Liu Minghui thought about it and doubled the amount of the apple crumbs according to the taste in his mind.

In this way, the sauce will be sweeter and the fruit will be more fragrant.

Soak softly, mix and freeze.

About half an hour later, a new sauce jelly was finished.

In order to cool down as soon as possible, Liu Minghui even used a large iron plate as a container and put it in the refrigerator to cool down.

Wrap the sauce evenly again, wrap the bean skin, cover the crumbs of nuts, and lower the oil temperature.

Liu Minghui began to fry the second Yunlong fried shrimp.

Due to the lower oil temperature, the cooking time this time will be slightly longer.

Soon, the second Yunlong fried shrimp was out of the pot.

This time it should have been successful, right?

Liu Minghui rinsed his mouth first, ruled out the influence of the Yunlong fried shrimp before, and tasted Yunlong fried shrimp No. 2 with anticipation.

After taking a bite, Liu Minghui's brows frowned again.

Although there have been progress, there are not much.

Giving up light soy sauce, increasing apple crumbs, and reducing oil temperature are all feasible methods.

However, I haven't found the perfect balance yet, so the taste is still a little worse.

Most importantly, there is no prompt that the task has been completed.

In other words, this Yunlong fried shrimp cannot achieve primary quality.

Liu Minghui sighed, leaving only the last Australian lobster, which means he only had one last chance.

He couldn't help but wonder, could he succeed in this last chance?

He slapped himself hard!

Past experiences emerged in my mind, and Liu Minghui felt that he was too impetuous.

Which classic dish has not been improved and optimized countless times.

I only failed twice and began to doubt my life. I really underestimated the food.

Taking a deep breath, Liu Minghui calmed down, closed his eyes and sat on the bench.

I began to think about how to cook Yunlong fried shrimps in my mind, and savored the taste of Yunlong fried shrimps these two times.

Past cooking experiences emerge in my mind one by one.

There was an answer in my heart instantly.

You must choose a slightly smaller Australian lobster. In this way, you can achieve the best cooking effect when frying.

At the same time, use more appropriate techniques when cooking to make a better taste of Yunlong fried shrimp.

Thinking of this, Liu Minghui looked at the pool and the remaining Australian lobster was just the smallest of the three.

This is certainly no coincidence, after all, people are greedy creatures.

Therefore, Liu Minghui's first two choices were the larger lobsters.

Men always like bigger things.

Regarding the process, Liu Minghui started cooking again.

First, eat apples.

Yes, eat apples.

If you don't eat it, you will not be able to grasp the sweet and sour taste of the apple and find the most suitable amount.

The quality of this apple is pretty good, crispy and sweet, but not purely sweet.

With a little sour taste, it just can relieve the greasiness.

You can put a little more apples of this level.

Liu Minghui, who knew it, started cooking directly.

This time, he did not choose to use a toothpick to fix it.

Why worry about gains and losses, and bet on your own, and you will be successful if you fail.

The left part of shrimp tail shell can be used as a tool to fix bean skin.
To be continued...