"999, I take back the 666 I just said. This boss has simply turned 6."

"What does it mean to win pot? This is really winning pot."

"That's one million yen. It's easy to get it. The boss is really good at making money."

"Especially when the boss said seriously, 'I will never let you down,' I almost believed it."

"You still have too little experience. If you listen to more stories, you will know how confident they are now and how much they will be slapped in the face afterwards."

"I didn't expect to see such a big show. I'm absolutely overjoyed."

"But now that the show is intermission, where do we go from here?"

"Of course I'll stay and wait. How can I miss such a big show?"

"This is also an izakaya, where else can we go?"

"My dear Mama-san, I have no choice but to miss my appointment today."

"I didn't cheat, I was just too curious about Yunlong fried shrimp."

…

In the surprised eyes of the four employees, the izakaya that was empty yesterday was completely full tonight.

I couldn't even find a place to share a table.

This is simply a grand occasion that has never happened before at Ryuki Izakaya.

I have to give Boss Liu a thumbs up.

Not to mention whether Yunlong Fried Shrimp is delicious or not, just for these customers, it is no worse than one million yen.

They have confidence in Liu Minghui and will definitely be able to retain most of their guests.

Unexpectedly, the traffic problem that had been bothering them for a long time was solved the next day.

This may be a gift from God.

How did they know that this was entirely driven by Liu Minghui himself behind the scenes?

For a while, the sound of customers ordering could be heard endlessly, and several people were also suffering and happy.

Takimoto Miki looked at the prosperous Ryuki Izakaya and felt itchy with hatred.

I was obviously here to crack down on counterfeiters, why did this happen?

The owner of this izakaya is really treacherous. He said it would take a long time to cook. Could it be that he was deliberately delaying the time?

After hunting geese all day long, a wild goose pecked my eye.

Takimoto Miki felt that her breath was tight in her chest, and she couldn't find an outlet, which made her very uncomfortable.

She never drinks, but she actually ordered two glasses of plum wine.

She really needs some venting.

It was just a little strange. He didn't know why, but he felt that the boss's voice was inexplicably familiar.

No, it's impossible. How could I possibly know such a shameless person?

------------------

In the kitchen.

Liu Minghui is carefully selecting soybeans.

If you want to make high-quality Yunlong fried shrimp, you must control every aspect, starting with the selection of ingredients.

Although other orders have been piling up.

However, Yunlong fried shrimp must be made first.

This is the key to the rise of Ryuki Izakaya.

Soaking the picked soybeans in water, Liu Minghui began to prepare other dishes.

First is the curry cooking.

Unexpectedly, orders suddenly exploded.

You have to cook another pot.

Then there is the tempura, which must also be fried by Liu Minghui himself to ensure the best taste.

For other dishes, just leave it to Moriyama Joichi.

Liu Minghui only needs to observe the heat and remind Moriyama Zhangyi to pay attention at the right time.

Liu Minghui is making curry and frying tempura at the same time.

After frying three pots of tempura, the soybeans are also soaked.

Put the soybeans into the food processor, add appropriate amount of water, and wait until it becomes soy milk.

Generally speaking, ground soy milk is more palatable.

However, what Liu Minghui wanted was not soy milk, but bean skin.

Therefore, using a food processor will not particularly affect the taste.

While waiting for the soy milk, Liu Minghui was simmering curry and making tempura.

We also need to keep an eye on the heat on Moriyama Joichi's side.

I was almost sick from the rush.

Fortunately, these customers didn't have much confidence in Ryuki Izakaya. They just came to watch the fun and didn't order much.

It bought a lot of free time for Liu Minghui.

However, the real rush of orders begins after customers try the food at Ryuki Izakaya.

Cooking is really a laborious job.

Liu Minghui wiped the sweat from his forehead and thought that going to the gym must be put on the agenda.

Otherwise, I won’t be able to handle it if I get really busy.

Dragon Carp Izakaya will definitely take the high-quality route in the future, but until it doesn’t have enough funds, it can only maintain the status quo.

After finishing the order in hand and making the Yunlong fried shrimp sauce in an instant, the soy milk was also finished.

Liu Minghui thought for a while and found a large pan to make bean curds.

This way the surface area is larger, and you only need to make the tofu skin once, which is enough for Yunlong fried shrimp.

Traditional tofu skin needs to be dried in the sun and then soaked in water.

In order to save time, you can use freshly cooked tofu skin directly.

However, if you want to use this kind of tofu skin directly, you still need to put in some effort.

In order to ensure that the bean skin has a uniform thickness and a consistent taste.

Liu Minghui must constantly control the heat to ensure that the soy milk underneath is heated evenly.

In this way, the bean curd skin will be uniform in thickness.

As the temperature rises, a thin bean skin begins to condense on the surface of the soy milk.

As time goes by, the bean skin becomes thicker and thicker.

When the thickness of the bean skin is appropriate, take it out immediately, place it on the barbecue grid, and bake it with fruit wood at low temperature.

This can not only evaporate the excess water in the bean skin, but also add a fruity aroma to the bean skin.

As for the fruit tree, it is the shell of the five kernels.

While making the tofu skin, he had already ordered Moriyama Joichi to handle the five kernels.

The processing of Wuren is also a difficulty.

It is necessary to ensure that each five-nut particle is the same size and evenly wrapped on the Yunlong fried shrimp, so as to ensure a consistent taste.

This is not a trick. You can only use a slicer to chop the nuts, sift them and select them carefully.

Fortunately, Moriyama Joichi was able to use tools, and he quickly picked out five piles of chopped nuts.

Mix them evenly and set aside.

On the contrary, the processing of Australian lobsters is relatively simple. As long as the selected lobsters are of the right size, Moriyama Joichi can complete the processing.

After gently pinching the tofu skin and feeling that it was just right in flexibility, Liu Minghui began to assemble the Yunlong fried shrimps.

Since fresh bean skins are used, the sauce needs to be slightly thicker.

Soon, a fried shrimp was assembled.ωωw..net

It seems simple, but the process is complicated.

So, only the last step remains.

Fried shrimp!
To be continued...