All Stars Are My Food Fans

Fans in Chen Yu's live broadcast room soon found that fans of a certain food broadcaster on the barrage began to frequently send out ah ah ah I'm dead barrage.

A person who eats, and the content of the fans' barrage changes, is actually richer than Chen Yu's performance.

This can't help but make people curious.

Of course, some people were attracted, and some people felt that this wave of curiosity was temporarily inferior to the beauty "attack" brought by Chen Yu.

She/they don't know at this moment, there is a saying that your curiosity is the beginning of our love.

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Jiang Qiuqiu was still pouring oil.

After the conical hole-shaped pot is 1/3 full, the oil level is about the same.

Frying tempura needs to wait for the oil temperature to rise to 70% to 80% hot. During the waiting time, Jiang Qiuqiu moved the batter prepared earlier to the side of the iron pan.

【Are you going to fry? 】

【It's mushy, isn't it! This step is really amazing, it is very fragrant when it is coated with batter and fried! 】

The goblin army quickly haunted.

It seems that they are all old rivers and lakes, but today is different. Jiang Qiuqiu waved his hand mysteriously: "Yes or no, today is very special."

[I'm looking forward to it now, what kind of special! What's special? 】

Jiang Qiuqiu didn't say a word, just grabbed the tail of the shrimp, dipped it in a circle of starch, and rolled it in a gooey.

【ah! Isn't it still mushy? 】

Because Jiang Qiuqiu said several times about the difference, now everyone is holding a magnifying glass and looking for the difference in the live broadcast room.

During the conversation, the oil temperature had quickly risen to 60-70% hot, and smoke was slowly rising from the pot. At this time, everyone thought that Jiang Qiuqiu should get the fried shrimp, but—

She actually put down the shrimp and started washing her hands?

I saw Jiang Qiuqiu folded his hands. After cleaning and drying his hands, he picked up the bowl of mush.

【? ? ? 】

Then, a very magical scene suddenly appeared in the live broadcast room.

The mixture of oil, water and flour was just right and the batter was not agglomerated. Jiang Qiuqiu stretched out his fingers, dipped some batter in the pot, and then put his hand on the pot.

The liquid slides down by gravity, the water droplet-shaped batter enters the oil pan, and the air inside is instantly discharged by the high temperature and floats on the surface of the oil pan.

The Maillard reaction occurred in an instant, and a scent came out of the oil pan.

The temperature was very suitable. Seeing this, Jiang Qiuqiu sprinkled some 'snow' in the pot.

The sound of sizzling was particularly seductive. After the floats in the pot were almost the same, Jiang Qiuqiu Nian pinched the shrimp's tail and put it into the frying pan.

"The most amazing thing about the fried tempura shrimp is the coat on it." Jiang Qiuqiu explained while operating: "We have to swing the shrimp in the frying pan before the coat is fully fried."

Soon, the prawns that had been cut into thin slices turned golden brown and looked delicious after being dipped in a fluffy and crispy coating.

Jiang Qiuqiu put the first fried shrimp on the plate.

Then, it started to speed up.

The process of dripping the paste is still relatively difficult, so she repeated it several times, "If fans who don't know how to use their hands can also use chopsticks or a fresh colander to drip it, we don't have any requirements for tools, and the batter that drips out is the best. Be a little more detailed."

"It's easier to fry through."

At first, she only made one at a time, and then she started directly with two at a time.

Start working on the left and right at the same time, without rushing, the fried tempura is in a long strip, stacked in layers on a navy blue plate.

Press one by one, one after another with a crisp sound.

Halfway through the live broadcast, everyone couldn't hold back their desire to grab a spot for dinner.