Allen tasted it in disbelief, what he once regarded as the leftovers in the ingredients in his mouth.
He simply couldn't understand what it meant to be of regular quality, or even taste inferior.
Because the taste of these braised meats has exceeded his understanding of cooking, and more importantly, the power of warmth and coolness began to circulate in his body.
While strengthening his body, it also gathered in his chest, mind, and left hand from time to time, giving him an inexplicable feeling.
It was as if the synchronization rate between him and Sheng had been greatly improved again!
Unfortunately, now that he is in a restaurant in a multi-dimensional world, he cannot show his holiness and cannot judge whether his conjecture is true.
Only the feeling of becoming stronger appeared in his body.
That was a feeling that would never deceive him.
Because he has special eyes, he can more clearly perceive the existence of vitality, and Allen can be sure that his vitality has suddenly begun to grow at a rapid rate, and this growth is not illusory, but real and permanent!
Even the physical losses caused by years of synchronic holiness in the past seem to have been completely made up, and a strange power has begun to revive in the body...
...
The unusual behavior of new diners and the swelling of their auras are basically not surprising after staying in the restaurant for a long time.
This is basically the most basic novice gift package.
You must know that Zhao Fuyu's cuisine is now available to ordinary people, but the portion is also limited.
If there weren't a lot of braised meats that he had cooked before, the cold dishes are placed here as a first step to give first-time diners a boost. Later, even diners who want to feast will not have this condition.
Because they knew this, Raikage, Ghost Eyes, and even Tanjiro who was next to Allen didn't think there was anything strange.
Urameshi Yusuke, who had experienced a similar situation himself, watched with interest the changes in Allen's body aura.
He could clearly sense that Allen's aura fluctuations were completely different from his own. It seemed somewhat similar to the pure physical strength development of Ye Xiu and Tanjiro, but it was also very different. There seemed to be something hidden in his left hand. Extremely powerful force.
Although this kind of power is only slightly dangerous for him as a psyker who can fight against A-level monsters, in fact, it is still very troublesome to explode that kind of power.
Urameshi Yusuke also wants to know what the power system of Allen's world is, but this will have to wait until Allen has digested it.
...
Ignoring the interactions between the diners, Zhao Fuyu would not interfere as long as it did not violate the rules of the multi-world restaurant.
While concentrating on processing the dragon tendons, Zhao Fuyu began to process the lotus roots and ribs separately.
Since it is a thick soup and a clear soup, Zhao Fuyu will naturally follow this path.
The dragon's spine represents thick soup, so what he wants to make for this dragon tendon soup is naturally clear soup.
However, clear soup does not mean that the taste will be light. On the contrary, when it is clear like water, the taste is still thick. This is the embodiment of cooking skills.
Regarding this point, Zhao Fuyu's method is naturally wonderful.
Blanch the lotus roots and pork ribs separately, and then stew them separately. The lotus roots are stewed in broth, and the pork ribs are steamed in a pot with only water, green onion and ginger. The steamed clear soup is the soup base of Longjin Spare Ribs and Lotus Root Soup.
As for the dragon tendon, you need to cut a knife in the middle to separate the round dragon tendon from the middle, then continue to cut it with a flower knife, like a blooming chrysanthemum, and then cut it off with the width of three fingers.
Place them into the soup stock piece by piece, and simmer until soft and tender.
After the lotus roots selected from Taihu Lake have become powdered, take a large cup and put the newly blanched pork ribs in it. Add the clear soup that the pork ribs were steamed and boiled before, simmer the cooked dragon tendons, and the cooked pork ribs. For the lotus roots, continue to cover them and steam them over water for 40 minutes.
A clear soup with a slightly amber color is complete.
At this time, while the soup was simmering, Zhao Fuyu had finished both of the soups. Do not throw away the previously steamed pork ribs. Add some hot water, put it into the soup pot, and add the dragon's faucet. .
The faucet, which had been blanched in water, soaked in cooking wine with onions and ginger, and cut into small pieces, had become lumps, and no bloody ingredients could be seen anymore.
Mix it into the pork ribs, blanch it with green onions, ginger and cooking wine, then put it into a soup pot to stew. This is the broth needed for cooking other dishes, and is exclusive to Quanlongyan.
It will also be the source of the soup in the three soups for the banquet!
It can be said that, except for the stinky internal organs, Zhao Fuyu almost made full use of this dragon-like dragon.
Even the dragon head was not spared.
Not to mention dragon claws.
You must know that not many people can enjoy dragon claws in the future, let alone in the past. Zhao Fuyu will not let go of the opportunity to cook if he has the opportunity.
Like chicken feet and cow hooves, these dragon claws not only have a thick shell, but the sharp claw tips are also troublesome.
Fortunately, Zhao Fuyu dealt with Ni Lin and Long Jin, and these things were loosened.
I saw Zhao Fuyu scalding it with hot water, and with the help of a sharp kitchen knife, and with his great strength, he was able to remove all the outer skin of the dragon's claws, as well as the sharp claws.
All that's left is a slightly off-white layer of claws.
There isn't much meat, but it feels like it has a lot of sinew. It's obviously a good item for cooking.
Of course, it is difficult to make a big dish, but with the method of making tiger skin and chicken feet, it is not a big problem to make tiger skin and dragon claws in black bean sauce.
Zhao Fuyu picked up the mountain ax used to chop bones and cut the four dragon claws into eight pieces in three strokes.
Fortunately, this dragon is not small, and its four claws also produce a lot of goods. At least with a plate of dragon claws, it is not a big problem to serve as a dish.
Then blanch it and wash it clean.
The temperature of a pot of hot oil must be at least 1,780 degrees. Such high temperature can tighten the skin of the dragon's claws, and even take on a rough shape like tiger fur.
Hearing constant crackling sounds in the oil pan, Zhao Fuyu directly covered the pot lid and placed a layer of iron grate under the oil pan, just to avoid over-frying the dragon claws due to direct contact with the oil temperature at the bottom of the pan.
When the noise in the pot subsides, it means that the moisture in the ingredients inside has disappeared. At this time, you can open the lid of the pot.
When the dragon claw is fried until it is slightly brown or even a little brown, you can pick it up and put it into a basin filled with soy sauce, sugar, spices and water. There is a pile of ice on the outside of the basin. The purpose of surrounding the dragon claws is to allow the dragon claws to be completely immersed in the soup. While absorbing the soup, the outer layer will expand better.
This is the so-called secret of tiger skin!
Thermal expansion and contraction.
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