It is precisely because I am a chef that I pay special attention to cooking.

He happened to have heard of the white-robed shrimp. He heard that it was one of the top dishes in China that would be completely impressed with just one bite.

Italy is also a country that is very good at cooking shrimps, but that person at the beginning tasted the top shrimp dishes served in his restaurant and said, "Although it's very good, it's still worse than white-robed shrimps."

From then on, he remembered the name.

So, as soon as he saw that Yuanyue’s restaurant launched a white-robed shrimp, he couldn’t wait to order one.

As for the price, he just didn't care about ten loose tickets.

As long as he can really see the deliciousness described by the person, even if it is ten times more, it will be worth it. If not, then he doesn't mind helping the guests as a guinea pig to help the guests behind, so as not to be cheated.

Jiang Xia took out the prepared shrimp and slowly absorbed the moisture on the surface of the shrimp with absorbent paper. You can also use a towel, but the effect is not as simple and direct as the absorbent paper.

The reason why this shrimp is covered with the name of the white robe is because the skin is covered with a layer of slurry.

Slurrying shrimps is like putting a white robe on them, hence the name.

The main ingredients of the white robe formula are starch, followed by egg white, and of course MSG and a very small amount of rice wine.

After slowly mixing in a bowl, it becomes a milky white slightly transparent liquid that looks like milk.

Then put the shrimps in it and stir, so that each shrimp can wear clothes and wear them intact, and then you can put them in the pot.

First boil the pot and then pour in cold oil. When the oil temperature has not yet fully risen, you need to pour in the shrimp. It only takes a short time to remove the shrimp again.

This step is called lubricant. After lubricant, the slurry will completely lock the surface of the shrimp. The slurry outside has been scalded, and the shrimp inside still maintains a state that is not completely cooked.

This is the source of the extremely fresh and tender shrimps in white robe.

Finally, season with scallions, oil, and the rest of the seasoning, and pack the shrimp into an oval porcelain plate dotted with cilantro.

The whole dish has been completed.

Although he did not open up the kitchen and field, Jiang Xia still made it very attentive and exquisite this time. After all, this is the preparation of state banquet dishes that represent the highest achievement of Chinese cuisine.

No matter how you can't embarrass my ancestors, Jiang Xia had the same thought in his heart. After all, he was a Chinese, and the blood of Chinese was flowing in his body.

After you get abroad, this feeling will be even stronger. When you see the cuisine in your hometown and conquer those outsiders, the pleasure in it will be much stronger than making other dishes.

"Who, serve the food."

Jiang Xia shouted into the hall, in return for helping the girl with an obviously unhappy response: "Teacher Jiang Xia, I have a name! I don't call that person, nor do I call him hey!"
Chapter completed!