I have a restaurant in East Sakura - #1340 - Chapter 1328 Frying, frying and frying 1

No abnormal phenomena emerged, only the divine brilliance from the confluence of the ingredients themselves continued.

In fact, it is quite normal. If it is divided according to the regular clear soup and high soup, this kind of clear soup is only just beginning to taste.

But what Zhao Fuyu wanted was such a clear soup that had just tasted, after that it would affect the taste of the fairy phoenix wing meat, and if it was missing, it would appear bland, unable to add the umami flavor of the ingredients to the ingredients.

The rightness of the heat is the most testing thing.

I saw Zhao Fuyu took out a large copper basin, which seemed to be ordinary and made of divine iron, and then put the raised center with a hole in the center into the divine fire to heat, and then put the immortal phoenix wings that had been boiled for a while Take half of the bone and put it into the copper basin, and pour the boiled soup to 80% full.

It can be said that the key main course dishes have been completed.

The clear soup boiled with various ingredients, and the clear soup wing pot with Xianhuang meat is complete.

In fact, this kind of cooking has no cooking methods, and almost all rely on the ingredients themselves. Zhao Fuyu will not choose any special names, and most of them are simple names.

Because he really doesn’t have much contribution, in Zhao Fuyu’s view, only the food that can change the image and color of the ingredients, and bloom the food that has never shown its brilliance is the brilliance of the cook, and it is also the brilliance that he can give freely. when the name.

Compared to this dish, which is actually not difficult, but only requires utensils and a certain level of fire and knife skills, Zhao Fuyu actually puts more attention on those seemingly inconspicuous restricted-area supreme-level ingredients.

After all, it is the true proof of his craftsmanship to carve out the essence of those dishes, and even burst out the charm of ingredients no less than the emperor’s level.

With the legs of the golden-winged roc, the dragon tendons of the Wanlong clan, the belly meat of the ancient emperor of the galaxy giant beast, together with the various parts of the golden lion’s head, Zhao Fuyu is ready to use all kinds of means to fry the building.

Especially the various parts of the golden lion’s head are all top-level ingredients. Of course, some parts can be used to make meatballs, but each part is also enough to be a delicacy.

The legs, claws and other parts of the golden-winged roc were also carefully separated by Zhao Fuyu, turning into parts of the lute bone, thighs, and claws.

I picked out the part of the Pengclaw, and after removing the old skin and dead skin on it, what was left was the part that was rich in gelatin, but it was a bit troublesome just to do so, so Zhao Fuyu used the Garuda knife to cut the inside out. All the bones were shaved off.

After the tiny bones and nails have been removed, only a human-sized roc claw skin tendon is left, and then the meat is turned into a bite-sized shape, which can be put into the previous clear soup pot for firing .

There is no need to worry about the fishy smell. With the existence of the Garou Luo Dao, the birds and game will not retain any peculiar smell, not to mention that these are the ingredients of the Supreme Being in the restricted area.

It is not comparable to the ingredients in the general sense.

Find a leaky bag to pack the skin and meat of these Peng claws, and then put them into the clear soup pot and add the bones of the Peng claws to stew the hanging soup. At the same time, cook the skin and tendons of these Peng claws until the right time.

At this point, you have to add some special ingredients to make a sauce.

A small cup of ‘Besiliang’, together with some medicinal herbs and spices grown by Sheng Ya himself, and the soy sauce, rice vinegar and static lemon that Zhao Fuyu specially brewed from dream ingredients, put these things into the dragon pot Inside, wait until the skin and flesh of Pengzhua are just cooked through.

It has reached a kind of crispy bomb, but it will not cause a state that is difficult to chew, just pass it in cold water.

This is almost a necessary process, and it even needs to be cleaned several times!

Be sure to wash off the excess fat and residual soup, so that when it is brewed later, the flesh of the roc claws will not make the soup turn into jelly, but it will still be refreshing while tasting delicious.

It can be said that after such a process of sauna warming, it didn’t take too long after sending the roc claw into the Zhuanlong pot. The skin and flesh of the gleaming roc claw had already been stained with a layer of light sauce color, and even had a faint The sound of ‘hissing’ is like the gas rushing out of the sparkling water when it is opened.

It also means that this specially designed by Zhao Fuyu, the Guodian Pengclaw has been completed.

Another dish is over, and then it is to take out part of the soup in the soup pot that has been added again, and start the process of firing the ancient emperor dragon tendon of the Wanlong family.

Fresh dragon tendon does not need the process of making, but it needs to be cut when cooking, and it will be divided into several parts. Even if it is fired in one piece, it will end up with different parts, some are soft and some are refreshing. Crisp, with a hint of chewiness without chewing.

This is the sense of hierarchy that a good dish can show.

Even if the same ingredients are cooked together, you can feel a completely different feeling.

Cooking with the soup that already exists is no longer clear soup, but already belongs to high soup, and it will give the dragon tendon some different flavors.

There is no need for too complicated seasoning, but this time the Yulong pot came in handy. Although it is not a stir-fry, it also needs a frying process.

This process can not only remove the possibility of residual odor in the tendon, but also give the dragon tendon a strong aftertaste. By the way, it can also fry the dragon tendon to make it softer and reduce the cooking process.

Don’t worry about reducing the taste, because the oil itself has no taste, but after evaporating a certain amount of water, the taste of the dragon tendon itself can be released better.

Don’t forget that no matter what the origin of the ingredients, tendons are inherently bland.

Otherwise, the traditional production methods will not be equated with stewing, roasting, stewing and other skills, because it takes a long time to make it full of flavor.

Roasting dragon tendon seems to be a home-cooked dish, like a common product.

But in fact, there are a lot of details, not to mention the broth, the sautéed seasonings, roasted together with the dragon tendon, there are as many as thirty-six kinds of ingredients that have to be discarded in the end.

Among the dried goods, scallops, abalones, sea shrimps, sea rainbows, and flower mushrooms are all common things, as well as dried fish made of several special fish from the lake in Shengya.

Ordinary fresh chicken, duck and fish are too ordinary, and almost all are free-range in the holy cliff, and only the ingredients of supreme treasure can be matched outside.

The most important thing is to use the ‘cherry wine’ that Zhao Fuyu made in the Ghost Slayer World before, and burn it together. Except for the cherry wine, sauce, and the broth, any excess water cannot be added.

It is purely to inject the taste of the ingredients into the dragon’s tendons layer by layer.

It’s okay to say that it takes time, but the thought that is spent is the most important thing.