Unlike the dragon scales, which have obvious and practical goals, the dragon tendons represent a piece of energy belonging to the center of the dragon, something that can represent the source of the dragon's power.
It is also the key to making its flesh and blood tough enough to handle.
And these so-called dragon tendons are not only spread throughout the flesh and blood, but also require exquisite techniques to deal with.
I saw Zhao Fuyu using the kitchen knife, which contained a sharp force, to cut off the dragon-like head and neck, and directly cut off the spine.
In an instant, an object that was completely white and looked like white jade was revealed.
It looks like the spinal cord, but it is not connected to the spinal cord. It is said to be tendons, but there are no tendons as white as jade, or even with a faint fragrance.
This is what Zhao Fuyu needs to do, something that countless great figures have also done in legends, pull out the dragon's tendon!
Unlike ordinary tendons, dragon tendons will appear after the spine is cut.
Then the cook must pull it out completely from head to tail. If it is not pulled out properly and a section breaks into the dragon's body, then those dragon tendons will immediately penetrate deep into the dragon's flesh.
It will be almost difficult to cook again after that.
Even if the fire burns for three days and three nights, the dragon meat will be as hard as a stone.
Only by pulling out the dragon tendons completely can the dragon's flesh and blood feel as if the fascia has been removed. While the whole body relaxes, the extremely delicious flavor blocked by the dragon tendons can also emerge.
It's like every piece of flesh and blood is wrapped with a layer of fascia. Only after the main dragon tendons are pulled out, those fascias will lose their support and then merge into the flesh and blood.
Faced with the ingredients that may affect subsequent cooking, Zhao Fuyu's caution is also visible to the naked eye.
His eyes were solemn, and his hands were not shaking at all, as steady as if there was a huge force blessing them.
In fact, this is also true. Pulling out the dragon's tendons is something that only those peerless warriors can do in ancient legends.
The power required is naturally appalling.
If Zhao Fuyu hadn't been blessed with great power and his food cell resonance hadn't fallen, his physical quality would definitely not be inferior to those of the peerless warriors of ancient times.
I'm afraid it's not that simple to pull out the dragon's tendons.
But now that we know how to deal with it, as long as we adjust the strength a little carefully and make the intensity more even, the problem will naturally not be that simple.
A drop of sweat came from Zhao Fuyu's temples, but he was completely unaware of it. Power came from his arms, and his muscles were pulsating, but there was no deformation. Instead, his power became more and more concentrated.
Finally, I saw the huddled dragon-like body being twisted again, and a muffled sound of 'pop' came from my ears.
The dragon tendon that looked like a white jade pillar was pulled out directly.
The whole piece of fine mutton-fat white jade has no odor or fishy smell at all. Instead, it reveals a refreshing fragrance like a light grease.
It can be said that this dragon rib is not only the best bow and piano strings, but also the top delicious food.
After Zhao Fuyu put the dragon tendon into the white plate, he didn't even know if there was anything in the plate.
It can also be seen that although the structure of this type of dragon is far from a real dragon species, dragon-like transformation has begun in many places.
If he hadn't encountered the murderous genius Gui Yan Kuang, he might have become a real dragon in three to five hundred years.
But since it met the ghost-eyed maniac, it can only be said that this dragon-like dragon is unlucky and deserves to be in such trouble.
...
Finally, the most critical step was completed, and the entire dragon-like dragon finally seemed to have become a real food ingredient. The peculiar smell was released, but it was not cloying. Instead, it smelled like a mixture of omnivorous fish and birds.
And this taste has become the key to Zhao Fuyu’s cooking clues!
Cut a whole dragon-like dragon from head to tail, spine, claws, ribs, belly, tenderloin, and tail.
It can be said that such a dragon looks quite small, but it doesn't really contain much meat. Instead, it has a lot of bones, which makes it appear that its muscles and bones are extremely strong.
Although Zhao Fuyu was a little surprised, he also felt that it was natural.
After all, it must be supported to fight on land, water, and air, and control supernatural powers.
In addition to dragon tendons being the source of power, the muscles, bones, flesh and membranes must be different from ordinary creatures.
It also needs to have the strengths of the three creatures of water, land and air.
This kind of dragon is vaguely interesting. After Zhao Fuyu completed the cutting, he looked at the purple flesh and felt a little thoughtful.
Just when he was cutting it, he had already noticed that the dragon meat was extraordinary.
It is similar to the red meat fish in the deep sea, but it is even more delicate and smooth.
It is like having red meat fish that is extremely delicious, and has the three characteristics of birds with juicy meat and land mammals with rich fat.
Compared with ordinary red meat fish, it is more delicate, not as delicate as tender fish, but between tender beef and chicken.
Just by slicing these different parts of meat, Zhao Fuyu has already reverberated in his mind no less than a hundred possible cooking techniques.
Not to mention the ribs, which were grayish-yellow and vaguely between bones and brittle bones.
There are probably a lot of dishes that can be made with just those bones.
After counting the number of people in the restaurant now, Zhao Fuyu was simply heartbroken.
'Let's have a twelve-course dragon meat feast! '
I started thinking about it. Since it is a banquet, there needs to be soup, and there must be no shortage of types of soup, at least three.
One soup, one clear soup, one soup.
It can be said that these three soups are the three most powerful tools in the banquet that sweep away the taste buds of diners.
If Zhao Fuyu wants to show the flavor of this kind of dragon, three soups are obviously the top priority.
Almost in the blink of an eye, Zhao Fuyu had confirmed the direction of the three soups.
Dragon bone stewed black chicken soup, dragon tendons, pork ribs and lotus root soup. The last soup is selected from the West Lake beef soup recipe, West Lake dragon meat soup.
Once the cooking methods for the three soups have been selected, they are made extremely quickly.
Blanch the black-bone chicken with the keel, add onion, ginger, pepper, cooking wine, blanch until all the blood foam comes out, then wash it and put it in a soup pot, pour it with hot water, supplemented by red dates, dangshen, angelica, astragalus, coix seed, and Tianjin 7. Stew.
Bring to a boil over high heat, simmer over low heat for at least two hours, then transfer to a casserole and simmer for another hour.
This keel bone black chicken soup is complete.
It can be said that something that seems simple takes a lot of time, which is why the first thing Zhao Fuyu makes is these three soups.
While Zhao Fuyu was handling the dragon tendons, everyone watched intently as the store manager handled the rumored ingredients. Unexpectedly, another crisp wind chime sounded throughout the restaurant.
Zhao Fuyu also raised his head and saw a strange figure at the door, unexpectedly looking into the restaurant.
"Hello..."
"My name is Allen."
"Allian Walker!"
