My daily life of cooking food in Tokyo

Chapter 50 Full House
"Xiu, the boss is the ultimate winner. It's hard to win."

"What does it mean to win the hemp? This is the real win."

"That's 100 million yen. I got it easily. 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 are still too inexperienced. Listen to more stories and you will know how confident they are now, and how slapped they are afterwards."

"I didn't expect to see such a big show, I was overjoyed."

"But now there is a break in the good show, where do we go from here?"

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

"This is also an izakaya, where should I 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."

……

Under the surprised gazes of the four employees, the izakaya, which was empty yesterday, was full tonight.

Couldn't even find a place to share a table.

This is simply a grand occasion that Longli Izakaya has never experienced.

I have to give Boss Liu a thumbs up.

Regardless of whether Yunlong fried shrimp is delicious or not, these customers alone are no worse than 100 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 promoted by Liu Minghui himself behind the scenes.

For a while, the voices of customers ordering can be heard endlessly, and several people are also suffering and happy.

Miki Takimoto looked at the thriving Dragon Carp Izakaya and hated it.

I obviously came to crack down on counterfeiting, why did this result?

The owner of this izakaya is really treacherous. He said that it takes a long time to cook, maybe it is also his strategy to delay time.

Fighting geese all day long was actually pecked by wild geese.

Miki Takimoto felt that her breath was stuffed in her chest, unable to vent, very uncomfortable.

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

She really needs some venting.

It's just a little strange, he doesn't know why, but feels that the boss's voice is inexplicably familiar.

No, it's impossible, how could I 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 link, starting from the selection of ingredients.

While other orders have been piling up.

However, Yunlong fried shrimp must be made first.

This is the key to the rise of Longli Izakaya.

After soaking the selected soybeans in water, Liu Minghui began to prepare other dishes.

First the curry is cooked.

Unexpectedly, the order suddenly exploded.

Had to cook another pot.

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

For the rest of the cooking, just leave it to Moriyama Joichi.

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

Liu Minghui fried tempura while making curry.

Probably after three pots of tempura are fried, the soybeans are also soaked.

Put soybeans into a cooking machine, add appropriate amount of water, and wait to make soy milk.

Generally speaking, soy milk is more delicious when ground.

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

So using a cooking machine will not particularly affect the taste.

While waiting for the soy milk, Liu Minghui made tempura while stewing curry.

Also keep an eye on Moriyama Joichi's fire.

Almost vomited.

Fortunately, these customers didn't have much confidence in Longli Izakaya. They just came to watch the excitement, and they didn't order many things.

Gained a lot of free time for Liu Minghui.

However, after customers have eaten the dishes of Longli Izakaya, it is the beginning of the real sales.

Cooking is really physical work.

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

Otherwise, if I get really busy, I can't stand it.

Longli Izakaya will definitely take the boutique route in the future, but, until there is not enough funds, it can only maintain the status quo.

After finishing the order in hand, the sauce for Yunlong fried shrimp was made in an instant, and the soy milk was also cooked.

Liu Minghui thought for a while, and found a big pan to make bean curd.

In this way, the surface area is larger, and you only need to make bean curd once, which is enough for Yunlong fried shrimp.

The traditional bean curd needs to be dried in the sun and then soaked in water.

In order to save time, you can use freshly cooked bean curd directly.

However, it takes some effort to use this kind of bean curd directly.

In order to ensure that the thickness of the bean skin is uniform and the taste is consistent.

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

Only in this way will the bean curd skin be evenly thick.

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

The bean skin also gets thicker as time goes by.

When the thickness of the bean skin is suitable, immediately copy it out, put it on the barbecue net, 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 husk of the five kernels.

While making bean curds, he had already ordered Moriyama Joichi to take care of Wuren.

The handling of Wuren is also a difficulty.

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

This is not a coincidence, and the nuts can only be chopped with a slicer, and carefully selected after sieving.

Fortunately, there was a tool called Moriyama Joichi who could use it, and he quickly picked out five piles of broken nuts.

Mix them well and set aside for later use.

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

Gently pinching the bean curd, feeling that the flexibility is just right, Liu Minghui began to assemble the Yunlong fried shrimp.

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

Soon, a fried shrimp was assembled.

It seems simple, but the process is complicated.

So, only the last step remains.

Fried shrimp!

Adjust the oil temperature to a suitable temperature, and continue to pour hot oil to heat.

The final product is based on the perfect fusion of all ingredients without sprinkling a single nut.

It's hard to imagine that the evaluation of such cuisine in the system is only high-level.

So what kind of exaggerated dishes will be at the next level of god level?
Reassemble the lobster and transfer to a plate.

At this point, this Yunlong fried shrimp dish is officially completed.

Seemingly simple steps, it has been a full hour and a half since Liu Minghui started cooking.

It takes longer than the face of the strong.

Calculating the best time to taste it, Liu Minghui walked out of the kitchen with Yunlong fried shrimp.

This special dish worth 100 million yen is worth delivering by yourself.

Soon, Yunlong Fried Shrimp was placed in front of Miki Takimoto.

In fact, since she tasted the food at Dragon Carp Izakaya, Takimoto Miki is still looking forward to Yunlong Fried Shrimp.

Dragon Carp Izakaya looks ordinary, but in fact it is very meaningful.

The appetizers ordered by everyone far surpassed the level of izakaya of the same level.

Naturally, her attempt to criticize was in vain.

Even, he had no choice but to play a wave of advertisements for Longli Izakaya.

However, when the Yunlong fried shrimp was served, Takimoto Miki was still a little surprised.

She felt that she had been fooled, and said angrily: "For a dish worth 100 million yen, why did you serve me such a simple fried shrimp?"

"It's so simple that it doesn't even have a dipping sauce."

"It's just ridiculous."

(End of this chapter)