Under the morning light, it is not as fierce as the afternoon sun.
The slightly warm and oceanic temperature, coupled with the spreading water vapor mist, actually formed the appearance of a breakfast stall unique to the slightly cold mornings in the East.
Anyone who has tasted that warm breakfast in the cold morning will find it difficult not to connect the scene in front of them with a certain scene in their memory.
This is also a scene that Zhao Fuyu deliberately created.
It can be said that on the Shokoku, as long as it does not directly affect the opponent, no matter what method is used, it is not too much.
What's more, Zhao Fuyu's hand was only incidental.
He still put all his efforts into his original soup meatball rice noodles.
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Cut the fat into small dices instead of mincing.
The remaining lean meat needs to be minced finely, but because the meat quality of the ancient pig mammoth is extraordinary, it requires more energy and the effort is far greater than expected.
However, after chopping and using vibration to soften the meat fibers, the minced meat of these ancient pig mammoths also took on an unprecedented jewel color.
According to the traditional method, some onion, ginger, and pepper water must be added to remove the fishy smell and enhance the flavor.
After all, while the ancient pig mammoth meat is rich in aroma, it also brings out the fishy smell in the meat more obviously, which requires the use of cooking techniques to remove the fishy smell.
Of course, if the meat is fresh enough, the fishy smell itself will not be too strong. No matter what kind of meat it is, this aspect is the same.
Naturally, there is no exception to this dreamy ingredient, ancient pig mammoth, so just a whole set of regular onion, ginger, pepper water, pepper, and a little Huadiao wine, you can basically not smell the fishy smell contained in the meat. .
This is what Zhao Fuyu expected.
At this time, the minced meat added with water shows a very shiny pink color.
At this time, add the diced fat meat and mix it evenly while constantly grabbing a ball of meat and beating it.
It can increase the viscosity of the meat and also reduce the air between the meat and the meat, making it tighter and stronger after being formed into a ball.
This is also a conventional method for making meatballs. The key lies in the seasoning. Zhao Fuyu used the method of giving enough flavor in advance.
Light soy sauce, salt, sugar, and oyster sauce are all not spared. In order to give the meat a smooth and tender texture, a lot of sweet potato starch is also added. Of course, the amount probably acts as a binding agent.
Of course, for Zhao Fuyu, this role is enough.
Take the prepared meatballs to the water pot. The water in the pot has been boiled once, and then the stove fire underneath is turned to the mother fire, with only a few small bubbles rolling.
This state is the best time to shape the meatballs.
There is no need for complicated techniques. Just grab a lump of minced meat and squeeze it hard, leaving a slight gap in the tiger's mouth of your palm. Soon you can see a meat ball coming out of the gap in the tiger's mouth.
Use a curved spoon to scoop it out and put it directly into the half-boiled pot of water.
Become a meatball lying obediently in hot water.
After the whole pot of meatballs has been laid down, you can close the lid and continue to boil slowly over low heat for about seven or eight minutes.
Until the insides of the meatballs are evenly cooked, then the real process of these meatballs can begin.
Of course, the original soup, which contains the cooked meatballs, will not be left alone. Use a spoon to remove the top layer of blood foam and filter it again.
The stock soup for cooking these meatballs is ready.
Take out a small soup cup, put two meatballs, a little astragalus, a poached egg, a few wolfberries, a red date into each soup cup, and then fill it with the original soup for cooking the meatballs.
Just sprinkle a little more salt and pepper and it's ready to be steamed.
In terms of time, it only takes about half an hour.
The meatballs in original soup are finished.
In fact, the meatball soup stewed in this way is delicious enough to drink alone.
But this is not the end, nor is it truly complete.
Everyone only noticed the rice noodles and the main code, but ignored one thing.
Without the various ingredients that can be paired with it, wouldn’t the soul of Hunan rice noodles be lost?
Pickled beans, sauerkraut, dried radish, chopped pepper, minced garlic, chopped green onion, coriander, peanuts.
These basic condiments are the key to why every Hunanese must have a bowl of rice noodles in the morning.
Even if it has the taste of the store, it will also have the taste of mixing it with your own hands. This is the beauty that everyone will remember for a long time.
The ancient pig mammoth bone soup was boiled for a while, and part of it was separated and used to boil rice noodles.
It can be said that although it took a lot of time and it will be stuck for almost ten years, Zhao Fuyu is basically ready to complete everything.
Just requires assembly.
But I have to say that Cho Fuyu’s breakfast menu is much better than the deserted Caesar salad at Nakiri Thistle with no trace of heat.
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I saw Nagi cut thistle randomly tearing open the potato chips and lettuce. The crisp sound was just like real potato chips, but the juice bursting out from inside can make every vegetable lover go crazy.
As for the tenderloin banana, this special dream ingredient is not complicated to cook. Cut it into thin slices and sear it quickly on both sides.
After adding a roasted aroma, you can also join the Caesar salad camp.
The moment the sauce was poured down, a vision like all the beasts galloping appeared in the sky above the food. Grassland trees, flowers and plants bloomed, and more importantly, countless animals ran wantonly in the jungle, trampling on everything.
It is the celestial phenomenon in the kitchen vision...
All kinds of frosty days compete for freedom!
It can be said that when Nakiri Thistle shows his skills as a dragon chef giant, strange phenomena in the kitchen will inevitably appear.
But such an astonishing vision still caught many people by surprise.
In particular, Busujima Saeko and Seishuin Ena have been whispering, and they are not optimistic about Nakiri Thistle's cooking.
But reality slapped them hard.
Not only is Nakiri Thistle's cuisine great, it also directly triggers a vision of the culinary world.
After completing the final decoration, Nakiri Thistle raised his head and looked at Zhao Fuyu who was also starting to finish the preparations on the other side, but he did not notice any resonance with his gourmet cells.
This was beyond their expectations.
Perhaps for them, only the resonance of gourmet cells can determine the quality of a dish.
But in Zhao Fuyu's view, the resonance of food cells is only part of it, and it is part of the last ceremony!
The contrast between the steaming food and the salad that is about to be served creates a truly extreme contrast...
