I have a restaurant in East Sakura - #1341 - Chapter 1329 Frying, frying and frying 2

Roasting dragon tendons is actually not complicated, but what is required is the control of time and heat, and the mind must be focused when cooking, otherwise it is easy to cause all the ingredients to be destroyed.

The thirty-six kinds of ingredients do not include the addition of spices and sauces. With such a complex taste, if it is a little overcooked, it will not have a strong umami fragrance in the mouth, but a bitter taste with excessive umami.

For ordinary people, the time to put in the ingredients and the time to take out some of the ingredients are very particular.

But Zhao Fuyu is different, he doesn’t have to worry about these things, instead he can cook other dishes while making this dish that requires a lot of effort.

It’s not because he owns several magical utensils, but because his cooking skills have already reached a level beyond the reach of ordinary people. This kind of cooking that requires effort and energy is just familiar to him.

Transfer the fried dragon tendon and put it into the stone urn where various ingredients have been prepared, and then start the long simmering process.

It can be said that the various aromas that appeared during the period have merged into a substantial force like a vast river, which seduced the appetite of everyone present.

The diners who could have suppressed it with some snacks, now began to feel a little restless.

After finishing the roasted dragon tendons, Zhao Fuyu focused on the belly meat that can also be cooked by frying.

An ancient emperor from a certain family of giant beasts in the galaxy, while having a huge body, it also increased the plumpness of its prototype. Just a good part of the abdomen can already cover half of the star field, and it can be seen Such a huge prototype, if it is really released, how huge it will be.

It can be regarded as feeding on the stars and using the sea of ​​stars as a pond.

Generally, this kind of existence cannot break through to the realm of the Great Emperor, and it turned out to be a strange thing. Unfortunately, after all, it was dragged down by the huge prototype, otherwise such a background should also set foot on the road to the world of mortals.

But now it satisfies everyone’s appetite.

Simply cut the belly meat into chunks.

It’s not the kind of medium-sized meat that is usually two fingers wide, it’s a bit smaller, probably less than two-thirds of the average braised pork.

You must know that this part of the meat is particularly rich in fat. If it is cut into too large pieces, it will taste too greasy when it is ripe. What Zhao Fuyu pursues is to have rich gravy, but not a lot of fat.

These require cooking skills to transform and change.

In fact, the method is also very simple. After storing all the meat in a vacuum, put it directly into a low-temperature cooking vessel at a constant temperature of 75 degrees to 80 degrees, and slowly scald the meat inside and out. While cooking, excess fat is also decomposed.

It retains more moist gravy inside, removes some of the greasy feeling, and keeps the meat soft and tender, which kills two birds with one stone.

But this time will be very, very long, usually pork needs at least eight hours, not to mention the ingredients of the highest level in the restricted area, but Zhao Fuyu used the magic holy bronze vessel as a thermostat to help. Now, this speed has also been shortened a lot.

It’s just that there is a limit to this shortening, even if Zhao Fuyu’s delicious food resonance is incorporated, it will take at least several hours to achieve the intended effect.

Of course, this is also normal. After all, there are still so many dishes to cook, and this time is actually not too long.

After stabilizing the low-temperature cooking time, Zhao Fuyu turned his attention to the golden lion’s head. First, he took out the ingredients of the several dishes to be made separately, and the remaining leftovers, or the leftovers after trimming the shape. Zhao Fuyu directly used the Tanlang pot to chop up the minced meat into meat cubes.

One-third of these mixed meat pieces were taken out, and the remaining half was put on the chopping board, and Zhao Fuyu chopped it for about ten minutes, and it became completely minced meat, and it was also stained on the knife. , to this point is considered to have completed the first step of the process.

Next, mix the minced meat with the previous meat, add some chopped lotus root and water chestnut, these aquatic plants are naturally found from the lake in the holy cliff, and then make a green onion ginger with cooking wine and water water.

When everything is ready, you can make the so-called lion head.

A little salt and light soy sauce, first stir the meat continuously in one direction, if it feels sticky, you can put the onion and ginger water in, don’t put it all at once.

Put about a part of the water in the palm of your hand each time, and then stir until the meat filling is completely absorbed. A pound of meat filling can be filled with three taels to four taels of water. If you are making dumpling stuffing, you can add one or two taels more. It’s a very normal thing.

Only in this way can we ensure that there is enough juice in the meat stuffing after it is ripe.

Of course, what Zhao Fuyu wants to make is the braised lion head made of golden lion head meat, which must go through the process of frying, so it doesn’t need to add too much green onion and ginger water. The ratio of two to three liang of water per catty of meat is enough.

While putting the onion and ginger water, beat the minced meat until finally the minced meat turns slightly white, and it starts to stick to the pot. At this time, the minced meat is basically completed.

At this time, in order for the meatballs to be formed smoothly, the meat filling has to be balled up, and then the meat filling is picked up by hand and beaten continuously. After about eight or nine times, the air inside the meat filling is basically removed, and the meat filling is also It will be more formed, and it will not fall apart under the oil pan.

Generally speaking, some starch or shredded steamed buns have to be added to assist in shaping.

But since he added some diced lotus root, he gave up this method, and instead directly smashed some diced lotus root into a puree, which also had a similar effect.

Moreover, it is a natural ingredient, which is more suitable for the perfection of this dish.

The frying oil in the Yulong pot was not removed before, but now it just came in handy, and I used a skillful force to knead the meatballs into balls.

The meat balls are the size of an adult’s fist, and the outer circle of specially preserved meat can be seen. It really looks like a lion’s head is angry.

When the oil temperature is about 170 degrees, put the meatballs directly, and then keep the oil temperature at about 165 degrees, and fry the meatballs until they are set, but they don’t need to be fully cooked.

Because it needs to be fired later, this step only needs to be basically shaped, not to mention that the meat filling is mixed with many parts, and the viscosity is not as simple as it seems.

After the face, tongue, and eye sockets of the golden lion head are chopped up, the texture of the gelatin is very strong and slightly greasy.

The frying process also removes the excess fat and enhances the gelatinous texture. As long as the heat is in place, it will not only make the meatballs softer, but also make the meatballs without any greasy feeling.

This is where the craftsmanship lies.

After the round meatballs are deep-fried once, the oil temperature is actually increasing in the later period, especially before cooking. It is continuously raised to the oil temperature of 1890 degrees to make these meatballs rise. pot.

Because after Zhao Fuyu’s cooking, these ingredients of the highest level in the restricted area have actually approached the direction of the aging of ordinary ingredients, just look at the shiny golden lion heads.

The essence of these ingredients will never change, and the taste is even more delicious than ordinary ingredients!