I have a restaurant in East Sakura - #1343 - Chapter 1331 Frying, frying and frying 4

In fact, no matter what animal it is, as long as the tongue is thick enough, it is the best food.

Pork tongue, beef tongue, sheep tongue, and duck tongue are actually good materials that the people love to see.

The same is true of the lion’s tongue, not to mention that Zhao Fuyu specially selected the softest and tender middle part, but how to turn it into delicious dishes depends on personal preference and craftsmanship.

Because even the most tender part of the tongue is an ingredient that will be relatively hard to chew once it is overheated, and it will be like a rubber band.

Therefore, when the general tongue is processed, after being cut into thin slices, various means are often used to maintain the degree of tenderness.

It is common practice to use baking soda to soften the flesh, or to pickle the tongue with something with softening enzymes.

For example, pears and pineapples are made into juice and marinated. After an hour or two, the fruity aroma will be added, the taste will be softer and tender, and the fishy smell will be removed a lot.

If you want to grill, add a little more seasoning, and you can go to the grill directly after marinating.

But if you want to stir-fry, in order to maintain the moisture, you have to add some starch to mix well, so that after the stir-fry is done in one pot, you can have a wonderful taste that is both soft and crisp.

Zhao Fuyu chose two methods in parallel. The grilled ones are slightly thicker, so that the taste will be more plump and juicy, while the stir-fried ones are cut into two sheets of A4 paper about the thickness.

The thickness of the cut and match is actually simple. The key is that you need to make a little flower knife on it for grilling, so that when grilling, there will be a difference in taste.

Otherwise, it will only make people feel that the taste is too similar, and it is difficult to make real and effective changes.

He even specially made some scallion sesame salt, served with sesame oil, and after grilling to seven maturity, he put the scallion sesame salt oil on the thickly sliced ​​beef tongue, slightly sandwiched, similar to a kind of The method of simmering, let the scallions and sesame aromas mix together.

A grilled scallion and sesame thick beef tongue is complete.

He didn’t prepare too much, in fact, it was about two servings for one person. After all, there was so much to eat today, so there was no need to waste such time.

In fact, by this time, many of his dishes have come to an end.

Thinly sliced ​​beef, marinated for a while, after grabbing some sweet potato starch, cut three or four types of green peppers into small pieces with Tanlang pot, and then cut the ginger into thin shreds.

Using the stir-frying method of Zigong in Sichuan Province, there is a lot of oil, chili peppers, peppercorns, and ginger as the base. The seasoning is actually very simple, salt, sugar, and pepper, and then add a little light soy sauce. You don’t even need bean paste.

What I eat is a simple spicy taste of green pepper and peppercorns and the fragrance of young ginger.

Of course, the bottom flavor still needs to be added enough. Only when the basic flavor is enough can it be fried like this.

This time, the Yulong Pot can be regarded as showing its special features as a legendary kitchen utensil. Although the pot does not look like an ordinary frying pan, its heat accumulation and heat dissipation can be adjusted arbitrarily according to the cooker’s wishes. .

What’s more important is to stir fry the ingredients inside, never worry about the word “overcooked”, it can give the most appropriate temperature and time.

Even if you keep heating it, there will be no overheating.

Under the blazing flame, pickled peppers, garlic and green peppercorns are fried together in the pan to produce a numb aroma, then you can add half of the young ginger to it, and add the freshness of the young ginger to the oil, and then you can add The temperature of the pot is raised again, and the golden lion tongue that has been coded is quickly scattered in the pot.

At this time, you can add green peppers, three or four different green peppers together, and start seasoning at this time. After all the seasonings are put in, you can stir fry for more than ten seconds, and finally put the remaining ginger Put it in, add a small spoonful of vinegar on the side of the pot, and turn it two or three times.

Here comes a dish that is radiant with oil and has an unusual aroma.

“Grilled Beef Tongue with Salted Scallion and Spicy Ginger Beef Tongue.”

“eat slowly!”

After finishing these two dishes, Zhao Fuyu couldn’t wait to serve them up.

Immediately following is the Roasted Lion Brain with Pickled Peppers.

Sprinkle chopped green onion into the iron pan that is still boiling and agitating, and the roasted lion brain has completed the final process.

The sweet noodle sauce and soy sauce were used to change the flavor of the marinade before. Now the marinated cheek meat and arched mouth have been taken out, and the main material of the twice-cooked pork is still intact.

Use a Garuda knife to lightly cut into coin-thick meat slices, and cut two vitex into horse ears, add some celery and garlic slices.

The most exciting thing about twice-cooked stewed pork is the use of bean paste, not too much but must have, a little bean paste, because the stewed pork itself has sweet noodle sauce, so there is no need to put it, and then a little fermented soy sauce, two vitex with high oil Stir-fry until the burnt white, and finally add the celery and garlic slices.

The seasoning is also sugar, light soy sauce, and a little vinegar on the side of the pot.

The rest is to quickly stir-fry, stir-fry until the aroma of the sauce comes out, and stir-fry until all kinds of aromas are sprayed out.

After completing two more dishes, Zhao Fuyu casually sent them over, adding a fresh taste to the diners who had already started to eat.

Then came the finishing touches to the cooked dishes.

For example, the golden lion head meatballs that have been baked for a while are placed in a small cup one by one, and then the golden soup made with pumpkin, yellow bell pepper, and tribute pepper sauce is added, and steamed for about 15 minutes .

A golden flowing color lion head is considered complete.

Don’t look at the fast ending, the time spent in the early stage is too much.

If it weren’t for the frying and burning in the early stage, this last step would not be so quick.

And the braised dragon tendons in soy sauce had reached the final step at this time, and as the process progressed, Zhao Fuyu took out the fresh ingredients that had been burned to the point of being soft and rotten.

The rest are just some dry goods that have been stewed to the limit with dragon tendon.

What scallops, dried abalone and the like.

There is no need to season it anymore, it has been burned to this point, and the remaining sauce is already extremely rich.

In order to cope with the richness, after picking out the dragon tendons and pouring the sauce on them, Zhao Fuyu also specially cut some dried tangerine peel flakes and put them on the dragon tendons.

Only in this way can the strong smell of dragon tendons be suppressed.

Ordinary materials, such as similar fresh orange peel or lemon peel, cannot achieve the same effect as orange peel.

After these two dishes were on the table, the only remaining dish was the belly meat that took the longest time.

After cooking at low temperature, Zhao Fuyu removed the excess fat inside, then froze it, and then made a crispy fried paste with a glass-like shell, mixed with glutinous rice flour, sweet potato flour, and added A little oil, whipping constantly.

The water inside is still replaced by beer instead of ordinary water. The batter is not only crispy, but also not too hard. The most important thing is that it will not soften after cooling down.

The adjusted batter is added to the frozen pieces of belly meat, and the outer thin layer of batter is quickly matured at a high temperature of 180 degrees, and it is picked up after a slight burnt yellow.

Then at a high temperature of 195 degrees, go back again, and wait for the golden brown to completely cover the belly meat.

Even if it’s more than half done.

Finally, use orange juice, sweet and sour, to make a sweet and sour taste, a sweet and sour dish that appears at the end of the banquet, so that all the flavors can be emptied, and it’s out of the oven!