The first step is to make the top coat.

Add appropriate amount of cold water to the bowl, first add the separated egg yolk and beat well.

Then add low-gluten flour and stir gently to form a runny dough. Set aside.

There was a similar batter recipe in Chinese food in his previous life, and Liu Minghui can be said to have mastered this aspect.

The next step is to process the shrimp.

Wash the shrimps, remove the heads and remove the shrimp threads.

Then, while retaining the tail shell, peel off the shrimp shell and the sword-shaped spikes on the tail.

And use kitchen paper to absorb the excess water on the shrimp tails, and scrape off the black film containing water. This can prevent hot oil from splashing during frying.

Then make 3-4 diagonal cuts on the belly of the shrimp, and press the back of the shrimp to break the tendons and elongate the body.

After such processing, fried shrimps can be fried straight without bending, which is a very practical trick.

Pat a layer of low-gluten flour evenly on the shrimp tails, then wrap it in the batter prepared in advance, and then put it into hot oil at about 180 degrees for frying.

The tempura coating is different from the general Chinese coating. It is thinner and more similar to tempura.

However, Liu Minghui felt that a little bread crumbs should be added at this time, otherwise why would the child next door be crying?

It's a pity that he really doesn't have the capital to be willful now.

Changing the recipe rashly was too risky and he couldn't afford it.

When Liu Minghui has enough capital, he will show the whole of Tokyo what real food is.

The preparation of fried shrimp is very simple, the key is the freshness of the ingredients and the heat of frying.

Naturally, what Liu Minghui uses is not frozen shrimp, but live shrimp, so there is no problem with the freshness of the ingredients.

As for the heat, you need to control it carefully.

Three fried shrimps were put in at the same time, and Liu Minghui began to prepare the dipping sauce.

There was some leftover fried shrimp tempura sauce in the kitchen, so I just mixed it with mashed daikon and ginger to complete the dipping sauce.

At this time, the coating of the fried shrimp tempura in the pan has become golden and crispy.

Gradually, the faint aroma of fried food began to emerge from the pot. Liu Minghui couldn't wait to take out one of the pieces and put it on the oil control net to control the oil.

Estimating the time, I quickly fished out two fried shrimp tempuras respectively.

Looking at the golden and tempting fried shrimp tempura, Liu Minghui's stomach growled in time.

Only then did he remember that he had eaten nothing all day long except for a bowl of hangover soup.

Liu Minghui picked up the first piece of fried shrimp tempura, dipped it in some dipping sauce, and put it directly into his mouth.

Chew a few mouthfuls and then swallow it in one gulp.

Liu Minghui frowned. The taste was pretty good, but it wasn't great.

Mediocre work.

Unwilling to be reconciled, Liu Minghui put the remaining two fried shrimp tempuras into his mouth. Although there were slight differences, the overall evaluation was similar to the first one.

It is enough to open a store, but it is impossible to pay off the loan and continue to sell the store.

You have to find the hot spot, the hot spot that’s delicious enough.

Without hesitation, Liu Minghui started eating fried shrimp again.

After about ten minutes of frying shrimp and dozens of fried shrimps being killed, Liu Minghui finally found the most suitable heat.

Next is the sauce.

The sauce left by the rice field chef may be simple and hassle-free, but it does not achieve the best taste.

Liu Minghui thought about it and decided not to be careless.

Immediately, start preparing the tempura sauce.

150 ml of bonito stock, 25 ml of mirin, and 25 ml of soy sauce.

This is the most classic recipe and the most commonly used recipe.

Liu Minghui plans to try the classic recipe and then fine-tune it according to taste.

Making tempura sauce is very simple, just mix the three condiments and bring to a boil.

Since he was just doing an experiment, Liu Minghui made a small amount, so he could easily test it in the kitchen.

After countless experiments, Liu Minghui finally came up with the ratio that suits him.

Of course, it’s no use being suitable for yourself, you need to be suitable for your own customers.

Due to differences in food culture, the taste of Sakura Country is still somewhat different from that of China.

So Liu Minghui made a total of four slightly different dipping sauces, and planned to let his shop assistants taste them to see which one the popular taste was.

Only by overcoming the current difficulties can we have the capital to be bold. Therefore, Liu Minghui could only compromise for the time being.

On the other side, just when Liu Minghui was almost done with his experiment, the general cleaning of the store was coming to an end, except for the kitchen.

Of course, there is no need to clean the kitchen because the former chef Mizuta was a man with mysophobia.

He would always wipe the kitchen clean and spotless by himself when he got off work.

As long as their boss Liu doesn't mess around in the kitchen, today's cleaning will be completed.

After Moriyama finished wiping the last table, he asked, "The cleaning is done, what do we need to do now?"

Mitsuko Terauchi said hesitantly: "There is still plenty of time now, I will ask the boss what arrangements he has."

The kitchen has always been a very solemn and sacred place, and outsiders are generally not allowed to enter.

But pretty people get preferential treatment everywhere, so Mitsuko Terauchi was not afraid and went straight to the kitchen.

As the receptionist, Mitsuko Terauchi is naturally the most beautiful among the four.

With a height of 1.65cm, he is considered tall in Sakura Country.

In order to make it easier to take care of her hair, she did not grow her hair long. She kept her hair long and casually tucked it into the hat of her work clothes.

Paired with a slightly round face, it looks a bit cute.

Judging from her snow-white neck, Mitsuko Teruchi's skin must be pretty good, a bit breakable.

One pair of legs, not too long, but perfectly proportioned, slender and slender, not the common carrot legs in Sakura Country.

The point is, there is so much material on the chest that it looks like something that cannot be grasped with just one hand.

Of course, Mitsuko Terauchi did not dare to be too presumptuous, and knocked on the door carefully and asked: "Boss Liu, I have something to do, can I come in?"

The voice of the photon in the temple is very pleasant, as clear and moving as an oriole.

In the kitchen, Liu Minghui had just finished researching the fried shrimp tempura and was about to find someone to try the dish.

The appearance of Mitsuko in the temple was like falling asleep and hitting a pillow, and he hurriedly said: "Okay, you can come in."

When I opened the door, a delicious fragrance hit my face.

This is a wonderful aroma unique to fried food.

In today's society, most high-end restaurants have closed kitchens, so the smell will not escape and affect the dining experience of other guests.

Therefore, no matter how passionate Liu Minghui is in the kitchen, he can't feel any movement outside.

Smelling the aroma, Mitsuko Teruchi was a little surprised. Boss Liu was really not messing around in the kitchen, but actually cooking?

Wake up, Photon, you can't be fooled by appearances.

Thinking of the dark dishes that Liu Minghui once made, Mitsuko Teruchi ignored the fragrance in the air, returned to reason, and said to Liu Minghui:
Chapter completed!