"Does it look like Master Fuyu wants to make a big bone?"
"Just because Fu Dou is a dog god, doesn't that mean he likes to eat meat and bones?"
Qingqiuin Ena looked at Zhao Fuyu's movements with confusion on her face.
He whispered his doubts to Busujima Saeko.
However, Busushima Saeko was also confused this time. If she could still understand the soul-soothing chicken porridge before, she used her cooking skills to create a brand new dish that calmed Tamamo Mae's murderous thoughts.
So this time, how can Jiang Dagu, who has not seen any changes in the recipe, appease the already crazy God of Fujin?
"Believe in Fuyu-kun, I can only believe in him now..."
As a person who initiates the contract, since he is willing to intervene, there will naturally be some hidden power added to it.
If he is just a witness, then of course Zhao Fuyu himself is not in danger regardless of success or failure.
But now Zhao Fuyu is needed as a participating member, so if the Fujin God is not satisfied, let alone whether the contract is signed or not, the backlash Zhao Fuyu will suffer will not be easy.
Zhao Fuyu, who was immersed in cooking, didn't care about the worries of the two girls. He thought differently from others.
He is very confident in his own cooking.
Because this dish can be said to be completely created for the purpose of "fighting"!
...
Soaking spices in water not only washes away dust, but also reduces the smell of these spices and releases the flavor into warm water.
After this treatment, when stewing things, one will not be easily burnt when frying because of the moisture, and the aroma molecules can have better contact and combination with the oil.
On the other hand, water can also take away dirt and part of the aroma of spices, so that when marinating things, the flavor of spices will not overtake the taste of meat.
This is also a little trick for stewing things. Many people just ignore or omit this step, thinking that stronger spices will make it more delicious.
As a result, the flavor of the stewed food was not blended well enough, and the meaty aroma was not brought out. Instead, there was a fishy smell of meat, and a strange smell emerged.
This means that the marinade processing is not in place, and the blanching of the ingredients is not in place.
After Zhao Fuyu blanched the ingredients and soaked the marinade, all he had to do was stir-fry the sugar.
Although the coloring of the sugar is only a part of this dish, this step cannot be ignored. After all, the color, flavor, and meaning are nourishing. The color is still in the first place, and even the aroma is in the second place.
If you don’t have an appetite for something when you look at it, then the dish must be a failure.
Pour a small spoonful of oil, a small bowl of rock sugar, and a small bowl of water into the pot. Turn on medium heat and stir-fry the spoon continuously to allow the rock sugar to rotate and heat in the pot, causing heat. will be more uniform.
Slowly wait until all the rock sugar has melted, then turn the medium to low heat and continue frying until the color turns dark, a little soy sauce color appears, and big bubbles appear. You can add onion and ginger and fry quickly.
In this step, green onions and ginger are put in, which can cool down the sugar color, and the other one can break the internal seal of the sugar color, smell the sugar color, and judge how the finished sugar color is and whether it has too much bitterness.
If it's bitter, it means it's overcooked. With an excellent sugar color, the bitterness must be very light, not absent, but it must be very weak and will not affect the cooking. Instead, it can add a hint of caramel flavor to the cooking.
Generally speaking, as long as the soy sauce has big bubbles, you can add hot water directly after adding the green onion and ginger. Once it is rinsed, turn to high heat and simmer for a while, then you can blanch the meat of various colors. The bones were put in.
At this time, you need to set up another stove and start frying spices and sauces!
Turn on high heat, slide in three to four tablespoons of oil, and when the oil is cold, add onions, ginger, garlic, onions, celery, and coriander roots, and fry slowly until the fragrance comes out. After the fragrance comes out, soak it in water. Spices are also added.
Turn to medium heat and simmer slowly until all the flavors of the spices come out. The onions, ginger, garlic, onions, celery, and coriander roots that were put in before are also golden. You can use a slotted spoon to take out all the spices. Come.
Take a large gauze bag, pack the various spices fried in oil, and throw them directly into the stew pot with the meat bones.
Be sure to remember that the water in the stew pot, including the sugar-colored water, must cover all the bones and cover all the bones in the soup. This way, after the meat and bones sauce is completed, there will be no dryness or staleness. .
After throwing the spices into the brine pot, Zhao Fuyu turned his head and looked at the pot of oil that was now filled with various fragrances.
At this time, the fire had become the smallest, but due to the continuous heating, the smell of the spice oil continued to spread out.
So much so that Qingqiuin Ena, who was in the backyard, couldn't help but smell it a few more times. The smell seemed different from the food Zhao Fuyu had cooked before.
Zhao Fuyu has indeed not made much of this kind of Northeastern cuisine that emphasizes opening and closing.
Although it sounds like a big deal, the little thought required is actually no simpler than the seemingly exquisite southern cuisine of stew and stir-fry.
The cooking temperature of various ingredients must be precise, otherwise many things will not taste the same.
This is also the delicacy hidden in the seemingly bold side of Northeastern cuisine.
I really thought that just throwing some things together would be called random stew, and all that would come out would be a pot of water. This is the secret of Northeastern cuisine.
The spice oil is formed, and the bean paste is added under low heat.
In the Northeast, of course, they make their own soybean paste, some with soybean paste, some with bean paste, and even sweet noodle paste.
It just needs to be added in order and proportion. It is necessary to add the bean paste first, so that the spice oil can be used to remove the smell of the bean paste, and the rich aroma of the bean paste can be slowly stir-fried in the oil pan.
This is also called stir-fried sauce.
When the sauce is put into the oil pan, it needs to be stirred constantly to prevent it from sticking to the bottom. Zhao Fuyu uses a combination of soybean paste and Northeastern bean paste. After the compound aroma is wafted, the seafood sauce is added. , spareribs sauce, spicy sauce, oyster sauce, light soy sauce, rock sugar.
When adding things like seafood sauce, you can turn off the heat and use the remaining heat to slowly stir-fry the sauce until fragrant.
Stir-fry until all the flavors of the sauce are blended, then pour into the brine pot together with the spice oil.
Finally, throw one in.
Just wait for it to boil, add white pepper, and then wait for ten minutes to boil over high heat. After the sauce and soup are completely blended, turn to low heat.
At this time, an iron grate needs to be placed in the stew pot to press the meat bones under the soup base, so that all the ingredients can absorb the juice without affecting the meat quality.
The rest is simmered slowly over low heat.
The time cannot be short or long, it depends on the amount of ingredients.
It will take at least an hour and a half.
Therefore, this is a dish that cannot be shortened.
And time is such a luxury for the Tu Gong family that it is urgent!
