The twelve banquet dishes are still a full dragon banquet.
It can be said that Zhao Fuyu has shown an all-out attitude from the beginning.
It is also a big problem for him to let all diners taste the complete deliciousness as quickly as possible.
That is because it is a difficult problem, it is a challenge to him, and it is also something that makes him extremely excited.
It is hard to imagine that Zhao Fuyu can be described as passionate, but in fact, Zhao Fuyu has truly reached this state this time.
There seemed to be a surge of energy all over his body.
It's the excitement of the challenge and the excitement of cooking with this ingredient.
For a Zhongzhou native who had a similar worldview in his previous life, things like dragons can be cooked in his own hands.
No matter what its nature is, as long as it looks similar enough, it is enough to become a stimulant for him.
...
With the method of cooking resonance, the resonance of food cells and the resonance of cooking skills are two-pronged, and the cooking time of various ingredients is also greatly shortened.
The dragon claws soaked in the sauce that were visible to the naked eye quickly expanded to two or three times their previous size, and the color also showed an excellent red sauce.
It is this color that is the most suitable appearance for dragon claws in black bean sauce.
Take out the dragon claws, mix with the black bean garlic sauce (that is, soak the dried black bean sauce and chop it into pieces, stir-fry it with the garlic, add a little salt, sugar, and pepper.), then mix with the oyster sauce and light soy sauce, starch.
Dip the black bean garlic sauce on the dragon claws with starch, then use a large plate, place peanuts and taro pieces on the bottom, and put the dragon claws mixed with the sauce on top.
Then seal it with high-temperature plastic wrap, put it directly into the steamer, and steam for an hour.
The last thing that came out was the bright red and delicious steamed dragon claws with black bean sauce.
After putting the dragon claw in and setting the time with an alarm clock, Zhao Fuyu went directly to the other side.
Here, the dragon ribs he had cut off before were in a ready-to-go state.
Unlike ordinary ribs, only a small portion of the front end is crispy.
Most parts of the dragon's ribs are in a state similar to brittle bones, but you only need to touch them with your hands to find that these ribs are not brittle bones.
On the contrary, they are relatively hard, but they should also contain brittle cartilage, otherwise the toughness of this kind of ribs would not be so good.
After all, this is not a fish bone, and the feel is completely different.
In order to deal with this, Zhao Fuyu chose to burn and explode equally.
Burn the cartilage and fry it to add flavor.
The cooking method is also very simple and conventional, just soy sauce, garlic, ginger, chili, and pepper.
Keep cooking until the dragon ribs are soft and tender, as if they have become a soft vegetable, then it is done.
Then take them out one by one and cool them down. The rest is to coat them in flour, egg liquid, and bread crumbs, and fry them.
The oil temperature is 180 degrees, and the outer layer is fried until crispy, then take it out, and then the oil temperature is 200 degrees, and wait for another ten seconds.
A crispy roasted dragon rib is considered a done deal.
I put some dry ingredients on the side, but actually due to the firing process, the dragon ribs are already full of flavor.
There is no need for extra flavor, but you can taste the flavor present in the dragon ribs. That unique flavor seems to contain the wonderful mixture of three species, water, land and air.
Dishes were cooked from Zhao Fuyu's hands.
Dragon spine bone black chicken soup, dragon ribs and lotus root soup, West Lake dragon meat soup, steamed dragon claws with black bean sauce, crispy roasted dragon ribs...
It can be said that just the unfinished part has already made many diners in the restaurant drool.
And now this cooking has just reached its climax.
Five dishes of the Quanlong Banquet have been completed, and they are either in preparation or waiting for the final process.
The remaining seven dishes actually already have an overall concept.
For example, the ones suitable for children’s tastes include sour plum pork ribs and sizzling black pepper dragon meat.
Boiled dragon meat slices, braised red dragon tail, and pickled pepper dragon meat are suitable for drinking.
There are also fried dragon meat slices and fried dragon belly that are moderate in taste and can be eaten with rice.
Even though it is only twelve dishes, it is actually not difficult to make, and there is not much complexity. The key lies in the changes in ingredients.
It can be said that all the places where these dishes can be cooked have been included.
In addition, the portion that can be made with one dish is quite large, enough to be divided into two portions.
Twelve dishes filled a large table.
...
"come on!"
"Let's get started together!"
After all, this was Zhao Fuyu's first time coming into contact with ingredients like dragons, and his cooking methods were quite conservative, and he did not come up with any novel techniques for cooking.
Although they are all regular cooking recipes, they are modified by adding dragon meat.
But in the end, the details are very different, and strictly speaking they are not the same cuisine.
For example, for the braised dragon tail, Zhao Fuyu did not use the Zhongzhou cuisine method, but the Western-style red cypress oxtail method, using celery, black pepper, carrots, tomatoes, onions, and Brazillian as the base, and washing the dragon tail. Finally, marinate it with black pepper and salt, then fry it until both sides are browned.
This is the cooking.
It can be said that the taste is absolutely unexpected and wonderful.
Moreover, the bones can be removed with one bite, and even the bones can be chewed. The smooth taste and ultimate deliciousness are ten or a hundred times stronger than real oxtail.
After all, dragon tail, the kind of top-notch deliciousness that brings together the three flavors of sea, land and air.
It's like tasting ingredients that have the tenderness of chicken legs, the aroma of oxtail fat, and the deliciousness of fish. It's a feeling that combines the top flavors of the three, paired with the classic taste of red cypress.
Ya Lian, who was exposed to this level of delicacy for the first time, was so absorbed in eating that he didn't even notice that there were other dishes around him.
Even many old diners have praised this dish.
...
“It’s not just the taste of the ingredients that is top-notch...”
“The skills contained in this craft are even more amazing!”
The genius knew that when Allen saw the dishes, they would emit light, and mirages would appear, creating strange scenes in the kitchen.
What was the feeling in my heart for the first time?
I just needed to kneel down and worship the miracle.
However, considering that there were already many gods and demons in this place, Allen finally calmed down.
Then he could actually taste the warm and homey taste from a dish, as if he had seen the simple and simple life of countless parents.
Ya Lian, who had been wandering outside for a long time, suddenly felt a tenderness in his heart. That tenderness seemed to permeate his whole body and confirmed the path he insisted on.
It even allowed him to achieve a perfect integration with the holy power in his arm.
This kind of power actually appeared from the food, and he felt it from tasting the food, which was far beyond his knowledge!
'What the hell is this place? '
Once again, this question arose in Allen's mind, but he didn't know that this was also the question that all the diners here were looking for!
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