Roasting dragon tendons is actually not complicated, but what is required is extremely strict control of time and heat. You must be focused when cooking, otherwise it will easily lead to the destruction of all the ingredients.
The thirty-six kinds of ingredients do not include the addition of spices and sauces. Such a complex taste, if it is a little overdone, will not be a strong umami aroma in the mouth but a bitter taste due to excessive umami.
For ordinary people, the time to put in the ingredients and the time to take out certain ingredients are very particular.
But Zhao Fuyu is different. He doesn't have to worry about these. Instead, he can make this dish that requires a lot of effort while operating other dishes.
It's not because he has several magical utensils, but because his cooking skills have already reached a level beyond the reach of ordinary people. This kind of cooking that requires effort and energy is just a matter of ease for him.
Transfer the fried dragon tendons and put them into the stone urn where all the ingredients have been prepared. Then the long stewing process begins.
It can be said that the various aromas that appeared during the period have merged into a vast and long river of substantial power, seduce the appetites of everyone present.
The diners who had been able to suppress themselves with some snacks now began to feel restless.
After finishing the roasted dragon tendons, Zhao Fuyu focused on the belly pork, which can also be cooked by frying.
The ancient emperor of a certain race originating from the giant beasts of the galaxy, while his body is huge, it also increases the plumpness of its prototype. Just a good part of the abdomen can already cover a small half of the star field, which can also be seen. How huge would such a huge prototype be if it were really released?
It can truly be regarded as feeding on the stars and using the sea of stars as a pond.
Generally, such beings cannot break through to the realm of the Great Emperor, but in the end, an anomaly appeared. Unfortunately, they were dragged down by the huge prototype, otherwise such a background should have embarked on the path of immortality in the world of mortals.
But now it satisfies everyone's appetite.
Simply cut the belly meat into chunks.
It's not the usual medium-sized piece of meat that's two fingers wide. It's a bit smaller, probably less than two-thirds of the average braised pork.
You must know that this part of the meat is particularly rich in fat. If it is cut into too large pieces, the taste will be too greasy after it is mature. Zhao Fuyu is pursuing rich meat juice but not a lot of fat.
These require cooking skills to transform and change.
In fact, the method is also very simple. Use a vacuum to preserve all the meat, then put it directly into a low-temperature cooking vessel at a constant temperature of 75 to 80 degrees, and slowly cook the meat both inside and outside. While cooking, excess fat is also broken down.
It retains more moist gravy inside, removes some of the greasiness, and keeps the meat tender and tender. It kills two birds with one stone.
But this time will be very, very long. Usually pork needs at least eight hours, not to mention the supreme level ingredients in the restricted area. However, in Zhao Fuyu's case, he used the Demonic Bronze Ware as a thermostat to help. Next, this speed has also been shortened a lot.
But this kind of shortening has its limit. Even if Zhao Fuyu's food resonance is incorporated, it will take at least several hours to achieve the intended effect.
Of course, this is normal. After all, there are so many dishes to cook, so this time is actually not too long.
After stabilizing the low-temperature cooking time, Zhao Fuyu turned his attention to the golden lion's head. First, he took out the ingredients for the several dishes to be made, and the remaining scraps, or the ones left after trimming the shape. The minced meat was chopped into pieces by Zhao Fuyu using Tanlang Pot.
One-third of the mixed meat was taken out, and most of the remaining meat was placed on the chopping board, and Zhao Fuyu chopped it for about ten minutes. It completely became minced meat and was stained on the knife. , only at this point can the first step of the process be completed.
Next, mix these minced meat with the previous meat cubes, add some chopped lotus root and water chestnuts, these aquatic plants are naturally found from the lake in Shengya, and then mix the onion and ginger with cooking wine and water to make a green onion and ginger. water.
When everything is ready, you can make the so-called lion head.
Add a little salt and light soy sauce, and stir the meat continuously in one direction. If it feels sticky, you can add the green onion and ginger water. Add it little by little and don't put it all at once.
Put about a portion of the water in your palm each time, and then stir until the meat filling is completely absorbed. You can add almost three to four taels of water to one pound of meat filling. If you are making dumpling fillings, you can add one or two taels more. This is all It's a normal thing.
Only in this way can we ensure that after maturity, the meat filling still contains enough juice.
Of course, what Zhao Fuyu wants to make is braised lion head made of golden lion head meat, which must go through the process of frying, so adding green onion and ginger water does not need to be too much. The ratio of two to three ounces of water per pound of meat is enough.
While adding the onion and ginger water, beat the meat filling again until the meat filling is slightly white and starts to dip into the basin and hands. At this time, the meat filling is basically completed.
At this time, in order for the meatballs to be formed smoothly, the meat filling has to be balled up, and then the meat filling is picked up and beaten continuously. After about eight or nine times, the air inside the meat filling is basically removed, and the meat filling is also It will be more formed and will not fall apart when placed in the pan.
Generally speaking, some starch or steamed bun crumbs must be added to assist in shaping.
But now that part of the lotus root was added, he gave up this method and instead directly beat some of the lotus root into mash, which also had a similar effect.
Moreover, it is also a natural ingredient, which is more suitable for the perfection of this dish.
The frying oil in the Jade Dragon Pot was not removed before, but now it comes in handy, just use a skill to knead the meatballs into balls.
Each meat ball is the size of an adult's fist, and you can still see the specially preserved meat particles on the outer layer. It really looks like a lion's head with angry temples.
When the oil temperature is about 170 degrees, add the meatballs directly, then maintain the oil temperature at about 165 degrees, and fry the meatballs until they are set, but it does not need to be completely cooked.
Because it still needs to be fired later, this step only needs to be basically finalized. What's more, the meat filling inside is mixed with many parts, and the viscosity is not as simple as it seems.
The face meat, tongue, eye sockets and other parts of the golden lion head are all chopped into pieces, and the gelatinous texture is very strong and slightly greasy.
The frying process also removes excess oil and enhances the gelatinous texture. As long as the heat is in place, it will not only make the meatballs softer, but also make it without leaving any greasy feeling.
This is where the craftsmanship comes in.
After the round meatballs are fried and formed, the oil temperature actually keeps increasing in the later stages, especially before they are cooked. The oil temperature is continuously raised to 1890 degrees, so that these meatballs can rise. pot.
Because after Zhao Fuyu's cooking, these supreme-level ingredients in the restricted area have actually approached the maturity direction of ordinary ingredients, but you can tell just by looking at the shining golden lion heads.
The essence of these ingredients will never change, and the taste is far beyond comparison with ordinary ingredients!
(End of chapter)
