Shokuki: Start with an izakaya and make everyone cry

in the stereotype.

When it comes to fried food, it is directly associated with junk food!

Whether it is the American-style burgers that are popular around the world, or roadside food stalls, or street fried skewers, in the eyes of many people, they are high-fat and high-calorie foods!

But in the palace of gourmet cuisine, Neon Country’s tempura is an exception.

Although it is still regarded as "fried junk food" by some people, those who are truly knowledgeable know that tempura may seem simple, but it cannot be fried casually.

From the freshness of the ingredients to the selection of cooking utensils, the preparation of seasonings and the control of temperature, everything is meticulous and precise!

therefore.

Good tempura.

It tastes crispy and not at all greasy like fried food.

It’s not street food, it’s comparable to the fried food from McDonald’s and KFC.

…

Ga!

Boom!

Eaten the tempura in one bite.

Yoshino Yuki's mouth actually made a rattling sound!

"Well!"

"It's so crispy!"

"Just imported, the crispy dough will make a pleasant sound between your lips and tongue!"

"The overall taste is crispy on the outside and fresh on the inside, fragrant but not greasy, with a hint of sweetness in the oysters. When you taste it carefully, you can feel that it is always full of the most natural flavor of the ingredients in your mouth!"

After saying that, Yoshino, who was still unfinished, picked up a small piece of tempura again with chopsticks and continued to chew slowly.

"Um?"

"This level."

“It definitely exceeded my expectations!”

Isshiki Hui, who was also eating tempura, fell into surprise.

You must know that good quality tempura is actually not wrapped in heavy dough, but a thin layer of dough.

The reason is that the dough will form quickly in hot oil and wrap the ingredients in the dough. The water in the ingredients will evaporate and be wrapped in the dough, and the food will be steamed in the dough.

That is to say.

No matter what kind of ingredients are used.

Both it and the batter must achieve the perfect balance of oil and water, sweetness and freshness, texture and taste!

Obviously, shopkeeper Zhang did a very good job in his approach!

The tempura he makes is really thin and not sloppy at all.

The cooking method that pursues the original taste of ingredients, the style that creates another kind of delicious food through simplicity, is really reflected in this small piece of tempura!

Even if he was asked to try making tempura in person, Issekhui would never be able to reach this level.

"strangeness!"

"Isn't this an ordinary izakaya?"

"Why is this shop owner's cooking skills so good that even I can't figure it out?"

Looking at Zhang Fan blankly, Yisekhui couldn't help but fell into a brief daze, and his eyes gradually became complicated!

Sometimes, a dish can truly reflect a chef’s abilities!

Judging from this tempura, the owner Zhang has brought out the original flavors of various ingredients to the extreme.

Even using scientific craftsmanship and excellent temperature control technology, the tempura truly has the outstanding characteristics of crispy on the outside, tender on the inside, and juicy and fresh taste.

Not an exaggeration.

Tempura in an izakaya.

It was definitely the most delicious of all the tempura that Issey Hui had eaten in his life!

Therefore, in his eyes, with just this tempura, Shopkeeper Zhang can far surpass all the top ten in Totsuki Academy!

But it is precisely this kind of person who is actually the owner of a small izakaya!

Could it be said that today's powerful people like to hide in the city?

…

first.

Choose a fresh wild salmon.

After washing the salmon, wipe it dry with kitchen towels.

Then, apply an appropriate amount of salt evenly on the fish and let it sit for 15 minutes to allow the salt to fully penetrate into the fish.

Then put the fish on the grill and grill over medium heat for 8 minutes. During this period, you need to keep turning the fish to avoid burning.

Finally, take out the grilled salmon, place it on a plate, wait for a while, wait for it to cool down, and then serve it in front of Isshiki Hui and others!

"Shopkeeper!"

"Can I take you a little longer?"

"I want to ask you a question about this tempura."

“How do you start with the smoke point of oil to achieve perfect control over the heat when baking tempura?”

Unexpectedly, just when Zhang Fan put down his plate and wanted to turn back to the cooking table, he was stopped by Yise Hui and asked a very professional question!

The so-called smoke point of oil.

It refers to the temperature point at which smoke begins to be produced during the heating process of grease.

When the temperature of oil exceeds the smoke point, the oil will begin oxidation, decomposition, polymerization and other reactions.

Therefore, if they are experienced chefs, they usually use the smoke point of oil to process various ingredients!

“Tempura.”

"I want a crispy fried texture."

"But it still has to keep the ingredients inside fresh and tender. Generally, the temperature needs to be controlled at 150 to 180 degrees Celsius!"

"So the smoke point of the used grease should be above this temperature to be effective, but it should not be too high."

"After all, only this temperature and time can ensure that the batter is fried evenly, crispy on the outside and tender on the inside, while also avoiding the smoke point problem of fat."

"If an oil with a high smoke point is used, if an experienced chef can control it properly, there will be no problem! But for many inexperienced chefs, they may not even notice when the temperature has reached the upper limit of the smoke point. arrive."

"In the end, the result is that the tempura will explode into KFC!"

At this time, everyone present looked at Zhang Fan with shocked faces, only Yi Sehui looked calm!

None of them thought that when frying tempura, you can also use the smoke point of oil. Of course, this wonderful method definitely requires the chef himself to master the smoke point index of various oils!

…

"Then...then this..."

"What is the smoke point index of various oils? If it is fried tempura, which oil is best to use?"

Then, just when the atmosphere seemed calmer.

The curious Tian Suohui finally couldn't help but muster up the courage and asked softly.

"The temperature of rapeseed oil is 104 to 116 degrees Celsius, corn oil is 160 degrees Celsius, walnut oil is 160 degrees Celsius, the smoke point of white sesame oil is generally around 210 degrees Celsius, olive oil is 188 degrees Celsius, and soybean oil is 110 to 116 degrees Celsius..."

"As for what kind of oil should be used when frying tempura, there are actually many choices."

"Sesame oil!"

"Corn oil!

“Safflower seed oil!”

“All of these oils can be used to fry tempura!”

"Camellia oil, corn oil, and soybean oil can also be used. Different pressing methods and refining levels will naturally bring different characteristics of tempura!"