At this time, the people from the logistics team had already brought the ingredients that Cang Yun needed. When they saw that it was fresh water sweet shrimp, even Cai Bo was a little confused: "Master Cang, is this the 'seed' you chose for Tempura?"

Only when you have vitality can you make a seed.

The people of the island believe that a top tempura is alive, so they insist that the tempura used in the crust should not be called the ingredients, but should be called "seed".

There are only a few species of tempura, among which fish and shrimp are the most common.

Shrimp is the best variety of tempura, among which peony shrimps are the best. This shrimp is bright red in color and has a fresh and sweet taste. The tempura made with it is the best in terms of appearance and taste.

This is the top super star hotel in China. Cang Yun can choose peony shrimp as the seed, but she chooses freshwater sweet shrimp. Cai Bo, a super fan of tempura, will naturally be puzzled.

Cang Yun smiled slightly: "Old Cai said just now that Tempura was actually passed down from our country.

It was just because when Tang Guoer was introduced to the island country in the Tang Dynasty, it was only circulated in the palace, while Portuguese missionaries directly passed this method of bombing to the people of the island country, so this delicacy was given a Portuguese name.

My father once asked, because tempura is perfect in the island country, so chefs in the island country like to use shrimp as seeds. If they are perfect in our country, what should they use as seeds?"

When the chefs heard this, they were stunned at first, and then fell into deep thought.

That's right. If the meat is tender and sweet, even the top-grade shrimp like peony shrimp is absolutely not as good as the top-grade river shrimp. The shrimp species produced in fresh water are naturally surpassing shrimp.

If tempura is perfect in China, Chinese chefs are likely to choose freshwater shrimp produced in rivers and lakes when selecting seeds.

Although Cang Yun used famous island dishes to challenge Team Leader Zhou, it was rare to maintain the way of thinking of Chinese chefs.

Moreover, the freshwater sweet shrimps sent by the logistics team should have been carefully selected, and they are about eight centimeters long, which is no worse than the shrimps.

Cai Bo also nodded and smiled: "Very good. It seems that I can taste the Chinese tempura today. I am really looking forward to it."

As he spoke, he walked to Cang Yun and watched carefully as she prepared her face dress.

Tempura's face clothes are also called "tempura". Most of them are egg noodles, but it is not easy to condition. First of all, ice water should be used in summer, and ice water can easily stimulate bad guy liquid, making it impossible to fully blend with flour. This requires the chef's superb skills when conditioning.

Egg liquid and a thin powder with less gluten should be mixed with each other in an extremely fast manner. After adding ice water, the chef should stir it quickly and evenly so that it can be quickly absorbed by the flour. This will not only not stimulate the bad egg liquid, but also allow the egg liquid and flour to undergo the final fusion process at the most suitable low temperature.

The reason why it is called "tempura" means that the final synthesized batter is not sticky or thin. It cannot be made too sticky like when making egg cakes. It cannot be dripped after being wrapped on shrimps. Otherwise, before the "seed" is put into the pot, some egg noodles are dripped in first, and the oil in the pot will be considered useless.

When Cai Bo came to see him, even Mr. Shang came over to take a few curiosity, and then Mr. Yan, Zhou Dong and the chefs came to watch. Although they may not be masters of tempura, the slightly yellow, tender, sticky and thick egg noodles came to their eyes, and even the layman could see that Cang Yun's craftsmanship was extraordinary.

"It seems like it's a little bit too bad. Lao Zhou, are you sure?"

Shang Qingxiong stood behind Zhou Dong, successfully avoided the eyes of his father and grandfather, and lowered his voice.

Zhou Dong did not answer him. He seemed to be standing by the desk and watching carefully, with a faint smile on his lips, but in fact he had already entered the system space.

Experts will know whether there is or not.

Cang Yun, the new generation of Qiankun, is indeed extraordinary. Zhou Dong can only see that he has encountered a strong enemy.

After the tasting skills were upgraded to legend, Zhou Dong can now grasp the chef's nine-point ingenuity even if he just smelled the taste. Time waited for no one. He had eaten Tempura, but he had never made it himself, let alone a master of Cang Yun. So when Cang Yun prepared the "Tempura Yi", he had already started practicing countless times in the Creation Kitchen.

"Uh, I didn't say anything, and I was calm. Is this a sign of full confidence?"

When Shang Qingxiong saw Zhou Dong smiling at the face, his eyes were indifferent, and he couldn't help but shake his head secretly. This guy... it seemed that he was worried for him for nothing.

It was not until Cang Yun finished processing the shrimps and poured a large amount of sesame oil into the iron pot to start heating up. Zhou Dong came over and walked to the pot to take a look and found that Cang Yun used sesame oil.

"The tempura's roe is not just a simple paste on top of the surface. Such things can only be called fried shrimp, and they cannot be called tempura."

Cang Yun's craftsmanship was obviously very satisfied with Cai Bo, and Tan Xing also became excited: "This layer of silk clothes is like a beautiful woman's clothes. It is extremely thin, but it must be thin and impermeable!

Once oil is added, the 'tempura yarn' will be quickly established. The advantage of this is that it can lock in the water of the 'seed' so that it will not escape. Don't you think it is a famous artist on the White House, you may not be able to fully understand the tempura. Do you know the benefits of doing this?"

Zhou Dong nodded and said with a rare initiative: "The water in the 'seed' is locked, but the outside is still hot and oil temperature, so the moisture inside the cloak will be evaporated, forming an environment similar to 'steaming' in the cloak.

Fry outside and steam inside, and tempura actually uses both steaming and frying cooking methods. Therefore, the sweet shrimp tempura can ensure that it is fragrant, tender, fresh and sweet to the greatest extent. If the liquid is too thick, or even directly wrapped with breadcrumbs like you are chewing it, it will absorb a lot of hot oil. Not only is it unhealthy, it also has no way to ensure a top-notch taste."

Cang Yun looked up at Zhou Dong and thought to himself that the child is OK. Is it also a master of tempura?

Cai Bo nodded with a smile and said, "I am worthy of being the King of Zhou, right?"

In fact, there is another layer of function, because the tempura can quickly lock the moisture in the inner layer of the egg white liquid, causing the moisture to evaporate.

And while these evaporated moisture ensures the taste of the "seed", it will in turn protect the tempura, making the tempura only become crispy during the proper frying process, but will not zoom!

But if it is just like this, it is not enough, and the oil temperature is also the key point.

The most suitable oil temperature should be 170,180 degrees Celsius, so rapeseed oil, soybean oil, etc. are not good because their boiling point is 250 degrees Celsius.

So the most suitable one is sesame oil, which has a boiling point just 180 degrees Celsius, just keep it in a boiling state.

And it has the best coloring effect with sesame oil and the taste is more fragrant..."

While saying that, he looked at Cang Yun: "You should be using too white oil, right?"

There are two types of sesame oil. The baked one is sesame oil. Cut some marinated lumps and add some sesame oil to add white porridge. This is a delicious food in the world.

Those that have not been baked are called Taibai oil. Both types of oils are OK to make tempura. However, if you use Taibai oil that has not been baked, the frying time will be a little longer, which will be a bit more test for the chef.

"Old Cai is right."

Cang Yun nodded and saw that the oil pan had started to boil. He gently picked up a shrimp with his hand that had been washed in advance and put it into the egg noodles.

Her technique was very fast. The shrimp turned over gently in the egg noodles and was quickly taken out. The shrimp body was wrapped with a layer of egg noodles with uniform thickness, but there was no sign of flowing and dripping.

Both Mr. Yan and Cai Bo nodded slightly. There was nothing wrong with the preparation of the egg noodles. Just looking at this trick, it was worth continuing to look forward to.

"There is no problem with the oil, and the egg noodles are wrapped in good shape. Next, it depends on her fried method. Well, the tools used are also very important...what!"

When making tempura, you must need a fine fixture, which has a very subtle feel. It takes a long time to practice if a chef wants to use this fixture well. Generally, the higher the level, the lighter and thinner the fixture will be.

Basically, there is no need to wait for the tempura to be released from the pot. Just see the fixture Cai Bo, a tempura expert, can tell how good the tempura is.

What surprised him was that Cang Yun had never taken out the fixture.

When he was about to put tempura into the pot, he realized that Cang Yun didn't use any clamps at all, she used her own hands!
Chapter completed!