A small portion of frog meat removed from the back meat was also added with the simplest marinade, a little salt, sugar, pepper, peanut oil, and shredded ginger.
No need to add starch to ensure smoothness and tenderness.
Just after the two Sichuan dishes were completed, the porridge base that Zhao Fuyu cooked first was also completed, and the smell in the steamer began to be released, which meant that the steamed frog with black bean sauce was about to be completed.
The completion of the porridge base also indicates that the frog porridge is about to come to the last part. Add the frog meat, season it, and it is ready to serve.
In fact, in addition to frog porridge, the previously fried hind leg meat will also meet its final destination.
That golden ocean of pumpkin and salted egg yolk!
...
After the heat, you need some flavor to soothe your tongue.
The frog hind leg meat that was fried before can be fried again at this time. While crisping, it is also preparing for the next step of cooking.
The salted egg yolks that have been steamed in advance are crushed and sieved through a sieve to ensure their fineness. The steamed pumpkin is also pureed. In fact, it is very obvious that Zhao Fuyu prepared fried frog legs.
It is the Golden Sand Crispy Fried Frog.
Saute the minced onions and ginger in a little bit of base oil, adjust the heat to medium, then add the sifted salted egg yolks, stir constantly until the salted egg yolks in the pot become sandy. swell.
It's like there are countless bubbles about to overflow the pot. At this time, you can add the pureed pumpkin and stir constantly to combine the two. Then add sugar, a little salt, and light soy sauce to make the color more orange. , will also add a bit of sauce flavor.
At this time, you can also throw in the fried hind leg meat. At this time, you can turn off the heat and stir continuously until each frog leg meat is covered with golden quicksand. A golden sand crispy fried frog is enough. You're done.
One dish after another is completed at a speed that is dizzying.
It can be said that after the golden sand crispy fried frog is completed, the steamed frog with black bean sauce in the steamer is also completed. After sprinkling a layer of minced green onion, the remaining dishes of the whole frog feast have almost come to the last minute.
For frog porridge, take out the frog bones inside, scrape off all the minced meat on top, and mix it with the marinated back soft meat. Boil for three minutes, then add salt, pepper, and a little sugar to taste.
Just turn off the heat and serve.
Frog porridge, which is both a staple food and soup, has also been completed.
As for the last dish, which is the tangerine peel frog, the preparation is actually very simple. Use good three-year tangerine peel and cut it into fine pieces. Mix it with oyster sauce, light soy sauce, salt, sugar, pepper, green onions, green onion and ginger sections. Stir the frog back segments cut into small pieces and marinate evenly.
A little starch allows the frog's back section to seal in water. After the starch is mixed, a layer of clear oil is sealed on top.
Next, take out a casserole, put oil in the bottom of the pot, and sauté the onions, ginger, garlic, and green onions.
And add at least three slices of shredded tangerine peel. After the aroma of tangerine peel spreads out in the pot, pour all the pickled frog backs in, turn on high heat and don't move it in the casserole.
Pour a cup of about 100 ml of Huadiao wine, wait until the wine is boiling, cover the pot, turn to medium-low heat, and simmer for about seven minutes. Before serving, sprinkle in perilla and coriander stalks.
The tangerine peel frog stew is full of flavor and rich in taste. It is invincible with rice, wine, or eaten alone. It is completed.
...
"It's time to serve."
You can finish the rest of the dishes at will, and all the dishes that have been prepared can be served.
While Zhao Fuyu washed the pot and used low heat to remove the water vapor, a dazzling array of dishes originating from the giant frog in the Naruto World arrived on the tables of the diners one after another.
Stir-fried frogs in typhoon shelter, ginger frogs with fresh pepper, steamed frogs with black bean sauce, frog porridge, braised frog claws, grilled frog front legs, fried frogs with fish flavor, tangerine peel frogs, crispy fried frogs with golden sand, each dish made many people present feel a little restrained. Can't stand it anymore.
Even Nezuko and Ghost Eye Kuang, who were addicted to the game, put down their tablets and sat upright in their positions.
And Zhao Fuyu quickly finished the remaining two dishes.
A fried frog belly with perilla, and a claypot chicken rice that only needs to be heated over high heat and topped with chopped green onion, coriander, minced celery and claypot juice.
With nine dishes, two staple foods, and a total of eleven dishes on the table, this all-frog feast has completely kicked off.
Just when all eleven dishes were placed on the dining table, many of the strange visions of the kitchen that had been restrained erupted all at once.
Countless rays of light connected together to form an alluring scene, as if the mountains and rivers of the entire land and the fireworks on the dining tables of countless people were displayed.
It seemed that the rich smells and wonderful aromas of cuisines from all over the world, as well as the daily lives of people under the smoke from all over the world, actually made many diners present show a look of yearning.
And this is also the most amazing thing about banquet cuisine, it is also... interlocking cuisine!
A culinary banquet based on one ingredient or a concept will form an interlocking force after all the dishes are completed, allowing the dishes to be completely integrated into a whole.
This is Zhao Fuyu's...Full Frog Banquet!
...
"Try it and see..."
"Today's cuisine should be something that everyone can enjoy."
Zhao Fuyu's expression showed a hint of satisfaction. This time he finished cooking all the frogs brought by Orochimaru. The key was not the level of these dishes, but the lack of resonance with gourmet cells.
He can still demonstrate all the cooking skills in the main world, which is enough to show that his cooking path is absolutely no problem, and is even more orthodox than what is currently popular in the main world.
In other words, his current path as an ancient chef is the most likely path to becoming a God of Cooking!
Once the food spirit is not truly conquered, but transformed into a physical entity and enters the realm of the King of Heaven, then it is destined that the next path must rely on the progress of gourmet cells and the synchronization of cooking.
But cooking is cooking, why does it need the progress of a gourmet cell to limit or help promote breakthroughs?
This is also the reason why Zhao Fuyu has been firmly walking on the road of ancient cooking.
As his thoughts turned and he was determined to pursue cooking, Zhao Fuyu's voice sounded in the multi-world restaurant.
“Thick but not dry, light but not bland.”
“Smooth and not cold.”
"The whole frog feast mixed with these cooking styles should be enough to satisfy you."
After briefly introducing today's cuisine, Zhao Fuyu put away the necessary tableware, bone plates, serving chopsticks and other items, and then quietly left.
Because he knows very well that the next step is the home court of the diners!
