No strange phenomena emerged, only the divine brilliance produced by the combination of the ingredients themselves remained constant.
In fact, it is quite normal. If divided according to the regular clear soup stock, this clear soup is just beginning to have some flavor.
But what Zhao Fuyu wants is such a clear soup that has just enough flavor. If it is too much, it will affect the taste of the Phoenix Wings. If it is less, it will look dull and the umami flavor in the ingredients cannot be compounded into the ingredients.
The control of the heat is the most testing thing.
I saw Zhao Fuyu taking out a large copper basin, which seemed to be made of sacred iron. Then he put the raised central part with a hole in the center into the sacred fire to heat, and then heated the immortal phoenix wings that had been boiled for a period of time. Put half of the bones into a copper basin, and pour the cooked soup eight percent full.
It can be said that the key main course preparation is completed.
The clear soup cooked with various ingredients and paired with the fairy phoenix meat is complete.
In fact, Zhao Fuyu would not give any special names to this kind of cuisine that does not have any cooking methods and almost relies on the ingredients themselves. Most of them are simply called.
Because he really doesn’t have much contribution, in Zhao Fuyu’s opinion, only the food that can change the image and color of the ingredients and shine out the brilliance that has never been shown before is the brilliance that belongs to the cook, and it is what he can freely give name time.
Compared to this dish, which is not really difficult but only requires some standard utensils and cooking skills, Zhao Fuyu actually puts more thought into those seemingly inconspicuous and supreme-level ingredients in the restricted area.
After all, carving out the essence of those dishes, and even bursting out with a charm no less than that of Emperor-level ingredients, is the true proof of his craftsmanship.
With the legs of the golden-winged roc, the dragon tendons of the Ten Thousand Dragon Clan, the belly flesh of the ancient galaxy giant beast, and the various parts of the golden lion's head, Zhao Fuyu was ready to use all kinds of methods to fry the building.
Especially the various parts of the golden lion's head, which are extremely top-quality ingredients. Of course, you can use some of each part to make meatballs, but each part is also enough to serve as a plate of delicacies.
The legs and claws of the golden-winged roc were also carefully separated by Zhao Fuyu, turning them into the pipa bone, thigh, and claws.
He specifically picked out the part of the roc's claw, and after removing the old and dead skin on it, what was left was the gelatin-rich part, but it was a little troublesome just like that, so Zhao Fuyu used the Garuda knife to cut the inside. All the bones were shaved out.
After all the tiny bones and nails are removed, only a Pengzhao skin and tendon that is almost the size of a human is left. The meat is then reduced into bite-sized pieces, which can then be put into the clear soup pot to be cooked. .
There is no need to worry about the smell problem. With the existence of Garuda Knife, the birds and game will not retain any odor, not to mention that this is the food of the Forbidden City Supreme. They have cultivated themselves to the point of being pure and pure.
】
It is not comparable to ordinary ingredients at all.
Find a leaky bag to pack the skin and meat of the roc claw, then put it into a clear soup pot and add the roc claw bones to stew the soup. At the same time, the skin, flesh and tendons of the roc claws are cooked to the right time.
At this time, you have to add some special ingredients to prepare a sauce.
A small cup of 'Besi Si', plus some medicinal herbs and spices grown by Shengya himself, as well as soy sauce, rice vinegar and dreamy ingredient electrostatic lemon specially brewed by Zhao Fuyu, put these things into the Zhuanlong Pot Wait until the skin and meat of Pengzhao are just cooked.
When it reaches a crispy texture without being difficult to chew, just put it under cold water.
This is almost a necessary process and may even require cleaning several times!
Be sure to wash away all the excess oil and remaining soup, so that when it is brewed, the skin and meat of the Pengzhao will not make the soup become jelly, but will still be delicious while still being extremely refreshing.
It can be said that after such a process of sauna-warming, after sending the roc claws into the rotating dragon pot, it didn't take too long for the originally golden roc claw skin and flesh to be dyed with a layer of dull sauce color, and even more It was faintly like the 'hissing' sound of the gas inside rushing out when the sparkling water is opened.
It also represents that this kind of electric roc claw specially designed by Zhao Fuyu has been completed.
Another dish was finished, and then some of the soup in the soup pot that had been added with ingredients was taken out, and the process of firing the ancient emperor dragon tendons of the Wanlong clan began.
Fresh dragon tendons do not need to be cooked, but they need to be cut into several parts when cooking. Even if they are baked in one piece, some parts will be soft and some will be crisp. Crispy, with a hint of chewy texture without chewing too much.
This is the layering that a good dish can show.
Even if you cook the same kind of ingredients together, you can feel a completely different feeling.
Cooking with the existing soup that is no longer considered clear soup, but already a stock, will give the dragon tendons some different flavors.
There is no need for too complicated seasonings, but this time the Jade Dragon Pot comes in handy. Although it is not stir-frying, it still requires a frying process.
This process can not only remove the possibility of odor residue in the tendons, but also give the tendons a rich aftertaste. By the way, it can also fry the tendons to make them softer and reduce the cooking process.
Don't worry about reducing the flavor, because the oil itself has no flavor. On the contrary, after a certain amount of water evaporates, the flavor of the dragon tendon itself can be released better.
Don’t forget that no matter what the origin of the ingredients, gluten-type ingredients themselves have a dull taste.
Otherwise, the traditional production methods will not be equated with stewing, roasting, stewing and other techniques, because it takes a long time to make it full of flavor.
Even though the roasted dragon tendon looks like a home-cooked dish, it looks like a local product.
But in fact, there are a lot of details. Needless to say, the soup stock, stir-fried seasonings, and dragon tendons are cooked together, and there are as many as thirty-six kinds of ingredients that have to be discarded in the end.
Among the dried goods, scallops, abalone, shrimp, sea rainbow, and flower pods are all common items, as well as dried fish made from several special fish from the lake in Shengya.
Ordinary fresh chicken, duck, and fish are too ordinary, and almost all of them are raised free-range in the holy cliff. It can only be used with ingredients that are considered to be supreme treasures outside.
The most important thing is to use the 'Sakura Liquor' that Zhao Fuyu got when he went to Demon Slayer World and bake it together. Except for the Sakura Liquor, sauce, and the stock, no extra water should be added.
It's purely about infusing the taste of the ingredients into the dragon's tendons layer by layer.
It doesn't matter how long it takes, but the thought that goes into it is the most important thing...
