In a trance, the beautiful woman put on the colorful clothes again and was in the calyx building.
Surrounded by people singing and dancing, the splendor and brilliance of that era were all condensed into one point.
...
'Are you suspicious, or have you figured out my identity? '
Her eyes didn't stay on the lychees for long, but the woman had already sat down at the bar, quietly watching Zhao Fuyu's actions.
And once he entered the state of cooking, his completely immersed attitude, as if he was integrated with the entire kitchen, really surprised the well-informed woman.
'Is this... already vaguely suitable for the realm of cooking? '
'That is to say...'
'Just one step away. '
It seems a little hard to believe, but after years of baptism, her keen senses and her powerful strength told this peerless beauty that there was nothing wrong.
Zhao Fuyu, who is only seventeen or eighteen years old, is already infinitely close to the current era.
Regarded as one of the top ranks in the food industry... a special chef!
...
'The elegance is unrivaled and the nobility is unparalleled. '
'This kind of grandeur seems to contain the atmosphere of a prosperous age, coupled with the fragrance of Luoyang flowers wafting from the body...'
Zhao Fuyu did not notice the change in the expression of the unknown person outside, but was immersed in the information he received.
Then he quickly used his knowledge from his previous life and his keen subconscious to conceive of a dish that had not yet appeared in this world and perfectly matched these elements.
Lychee shrimp balls are also...'concubine smile'!
In fact, this is originally an ordinary stir-fry dish. It uses fresh lychees and peeled shrimps for a simple stir-fry. It is also a kind of fruit dish.
However, with the evolution of the times, such ordinary stir-fry dishes gradually failed to attract customers, so the ingenious concept of 'Fei Zixiao' was created, which used the appearance of lychees and the delicious flavor of shrimps to directly simulate the appearance of real lychees.
Coupled with the story of one of the legendary four beauties, this dish has historical background, color and fragrance.
It has become a new and innovative dish.
What Zhao Fuyu did was to combine the advantages of the two, perfectly combining the fruits of lychee and shrimp balls into dishes and the simulated appearance into one, making it a real...
'The concubine riding the red dust smiles, no one knows it is lychee coming'!
Almost as soon as he had conceived the dishes in his mind, Zhao Fuyu's hands started to move.
Fresh shrimp meat, nine-segmented shrimps that were jumping alive and splashing in the water, all the shells were peeled off directly between his fingers.
Pick it with a small toothpick, and a piece of shrimp thread will come out. When the shrimps, which are still trembling slightly, fall into the basin filled with ice cubes, it only takes a few breaths to an outsider, and it is complete. everything.
The next step is to prepare pork suet, which is called 'back fat' in Dongyingzhou parlance.
The lard in this part has a richer aroma, but is not as greasy as the fat part. In traditional Central Asian cuisine, it is mainly added to many fried foods and desserts.
If 'Feizixiao' wants to make up for the lack of oiliness and aroma of shrimp paste, the pork suet is naturally indispensable.
In particular, Zhao Fuyu chose a more special kind of pork suet, black pig suet.
Compared with the white pigs in Europe and the United States that are currently the most productive, the black pigs originating from Zhongzhou grow more slowly, and their fat is relatively thinner. However, the aroma will be much stronger, and the fat will have more texture. Reduces greasiness in one step.
In the current trend of healthy eating, this kind of ingredient ratio is also more favored by diners.
Cut off a small portion of the cleaned pork suet, only about a quarter of the shrimp, and then chop it finely. This is the other protagonist of the shrimp ball.
Traditionally, the rest is to add texture and slightly sweet water chestnuts, but this time the flavor of lychee is highlighted.
Instead of using water chestnuts with obvious sweetness, Zhao Fuyu replaced it with minced lotus root, and then mixed in some fresh lychee juice to add moisture and sweetness.
Of course, this is just the first step in integrating the flavor of lychee into the shrimp balls.
But even so, the man in front of the bar had eyes filled with color.
'This method is not difficult, but it is very ingenious...'
'Perhaps...he can really become the person who initiates the contract. '
As a representative among the eight million gods, although the woman's personality and power are not at the top, she is still a second-level existence. What's more, her status is noble and she has an unusual stance.
His vision is so high that he is second to none among countless gods, so he is regarded as the contractor's inspector.
However, after the first meeting, the examiner had to admit that Zhao Fuyu's abilities and qualities in all aspects at this age were far more than those of people of the same age.
She even looked forward to it, hoping that Zhao Fuyu would surprise her again!
There is a stream of light hidden in the beautiful eyes, which seems to indicate that countless existences are behind the light, quietly watching Zhao Fuyu's movements.
...
In the kitchen, a fire was soon lit, and with the roar of the furnace, the oil temperature began to rise continuously.
In order to ensure that the taste of the shrimp balls is at its peak, Zhao Fuyu did not place all the seasonings before starting to prepare for frying.
Instead, I slowly heated up a pot of oil before starting to prepare the other parts of the shrimp balls.
Lychee juice, ginger and scallion juice can remove the remaining fishy smell from the cracked and chopped shrimp. It is paired with only a quarter of the lotus root and pork suet compared to the shrimp, and very little of salt, white pepper, one egg white.
Continuously beat to combine, and finally stir a few times to release the air, then sprinkle in starch to increase the viscosity.
Mix the delicious filling of lychee and shrimp into a ball and you are done. Then use your hands to form the filling into lychee-sized balls and put them directly into the oil pan.
At this time, the temperature of the oil pan should not be too high, and there will be some slight smoke.
It is probably between 150 and 160 degrees. When the outer layer turns slightly yellow, you can take it out to control the oil.
Then raise the oil temperature to 170 degrees and fry again for ten seconds.
Remove the excess fat around the shrimp balls to reduce the greasiness. Then put the crispy rice dyed with red yeast rice into the oil pan.
Fry them until they pop slightly, just like the red bumps on lychees, and then quickly scoop them up.
In this way, basically the seasoning and preparation of this dish have been completed, and the remaining secret lies in combining the two, the most critical sauce!
And this is what makes 'Fei Zixiao' unique.
I saw Zhao Fuyu taking out a small wooden shelf, wrapping the shrimp balls with a milky white sauce similar to mayonnaise, and then using the sauce to dip a circle of red crispy rice, and then inserted a lychee stick .
It already looks like a real and fake lychee.
Paired with dry ice in a wine glass, accompanied by smoke.
This 'riding the red dust concubine smiles, no one knows it is a lychee'.
It’s already...completely done!
