"Is there a big meal today?"
Because he was a newcomer, Ye Xiu didn't know much about what would happen if Zhao Fuyu cooked such a huge ingredient.
So I started to inquire about the regular customers around me.
"It's hard to say. Generally speaking, the store manager prepares the dishes according to our requirements. He only cooks the ingredients based on the ingredients. He has not done it a few times..."
Tanjiro also gave his very direct answer when asked by new diners.
But Orochimaru has nothing to worry about. Zhao Fuyu's cooking skills are obviously improving rapidly. They only need to look forward to the uniqueness of the food, and don't have to worry about whether the food is delicious or not to their liking.
Especially when he has two children, Zhao Fuyu will definitely maximize the diversity of flavors.
'Perhaps we can tell from this how far the store manager's cooking skills have reached? '
The thoughtful expression also meant that he had been trying to find out whether Zhao Fuyu really had no limits in the field of cooking.
...
"It seems that this kind of thing is also very interesting..."
"We can also ask the Buyeo store manager to host a full frog feast himself."
Mibu Kyoshiro watched the huge frog begin to be divided under Zhao Fuyu's hands, and fell into thinking.
Guiyan Kuang, on the other hand, took his tablet and started pressing it happily as if he had finally turned on some switch.
He even grabbed Nezuko next to him and started some kind of battle game. He was caught up in the fun and had no intention of paying attention to what Kyoshiro was saying.
Kyoshiro, who noticed this, shook his head helplessly after taking a look at the ghost-eyed maniac who was caught in the game.
...
'You have to divide the ingredients first. '
The huge frog was skinned by Zhao Fuyu and the head was removed. The frog skin was not a very good ingredient. Although it was rich in collagen, it contained a lot of toxins and parasites. At this time, Zhao Fuyu had no There are good ways to deal with them all.
So just remove it.
The eyes, tongue, brain and other parts of the head were also removed by Zhao Fuyu to prevent parasites and the like.
Only a small section connecting the trunk is left. If this part were an ordinary palm-sized frog, it would probably have been removed when the head was removed. However, this is a human-sized frog, but almost half of it is left. A piece of snow-white flesh as long as the forearm.
Although this piece of meat, which is close to the neck area, does not have the toughness and chewiness of ordinary animals that have been active all year round, it has more of the elasticity and smoothness unique to frogs.
It is best used for steaming.
After Zhao Fuyu cut up the piece of meat and put it on the plate, he quickly focused on the claws of the huge frog. Normal claws naturally had no meat.
But for such a big frog, its claws are also covered with an amount of meat and colloid that is unmatched by ordinary small frogs.
After slightly modifying the front ends of the claws, Zhao Fuyu also put the four frog claws aside, preparing for further processing.
What's left is the frog belly, two thigh meats, two front leg meats, and the most tender and soft back meat on the main bone in the middle.
When most people eat frogs or bullfrogs, they focus on the plump thigh meat, but only true gourmands know that the meat on the back, which seems to have no meat but a lot of bones, is the smoothest. Tender and soft.
It can be said that a piece of back meat is put into your mouth, and then you keep sucking it, feeling the smooth and tender meat, wrapped in the sauce and put it into your mouth at the same time. This wonderful taste experience is simply more surprising than any other ingredients. times.
This is why frog, as an ingredient, has always been the most perfect dish to go with drinks in the eyes of those diners who are both hungry and cash-strapped.
After dividing the parts into these categories, Zhao Fuyu already knew how to cook them next.
Contrary to what most people think, Zhao Fuyu’s frog cuisine is a fusion of the strengths of several places.
It's not just a cooking faction that handles the cut-out parts of these frogs.
This means that the next Quan Frog Banquet will have a very rich cooking method and a completely different cooking flavor.
...
After removing all the meat from the hind legs of the two frogs and removing the bones, there is still enough weight for two large plates. You can know how rich and plump the meat of this tall frog is.
As for the removed bones, Zhao Fuyu did not remove them very cleanly. On the contrary, he left a little bit of minced meat on them. After washing them with sake, he put them directly into the pot for blanching.
There is no need to add anything special, just green onion and ginger. Then start stewing until the gelatin in the bones comes out and the soup becomes a little thick. Then add part of the stock that Zhao Fuyu has prepared. .
You can put the soaked and washed rice grains in and start making porridge.
This is one of the staple foods of Quan Frog Feast.
Frog porridge!
Originating from the concept of Cantonese-style porridge, the original porridge water also needs a strong base flavor, so the Cantonese-style porridge base is often cooked with a stock containing some fat.
Even if there is no broth, adding a little lard during cooking can make the porridge base taste even more wonderful.
Although Zhao Fuyu used a little bit of broth, in the end he still had to use the flavor of the frog to increase the deliciousness of the porridge base.
But the umami taste is always monotonous, so other broths are used to increase the taste of the porridge base.
At this time, it is not time to process the porridge bottom, just stir it every few minutes to prevent the bottom from sticking.
Turn the soup pot with rice to the lowest simmer and simmer slowly.
Zhao Fuyu began to deal with the frog belly. This kind of ingredient originally required dozens of frogs to gather together to cook a dish. Now such a frog is enough to stir-fry a large plate of frog belly. Naturally, it also needs a little processing. .
More than just cutting it into bite-sized pieces.
The key is to chill it with ice water after cutting it. Only after chilling, draining the water and stir-frying can the crispiness of the frog belly be ensured.
After doing this, Zhao Fuyu paid attention to the ingredients that needed to be braised.
Frog claws, and half of its front legs!
Unlike other ingredients, frog meat is rich in water. Once it is pickled too early, the water will leak out quickly, which will not only affect the appearance of the finished dish, but also make it tender and smooth. The flesh tightens and becomes slightly stuffy.
Therefore, the general method for processing frog meat is to stir-fry, cook and marinate it before frying.
Pickling in advance does not achieve the best results for ingredients such as frog meat.
And just looking at the rough processing methods, you can already get it out of the middle quality, including quick frying, stewing, and steaming.
It brings together the methods of almost several schools in Zhongzhou, which can be said to be a meal from all over the world.
This will also further test Zhao Fuyu’s balanced approach to cooking...
