Making this golden lion head is actually very simple.
Simple seasonings, onion, ginger, aniseed, star anise, dried chili, stir-fry until fragrant, then add soy sauce and cooking wine to the pot, wait until you smell a rich sauce flavor mixed with spices, it represents the early stage. The stir-fry work is in place.
This cooked soup base is mainly used to add flavor to the lion's head, so you have to add a little stock, dilute the flavor with water, and then wait until the soup base boils before adding the hot lion's head. Go in.
It is necessary to know that boiling the soup before adding it is a necessary step, because if it is cold water, pour it in. Under the stimulation of cold and heat, the taste inside the meatballs will be sealed, and the internal meat juice will also be lost.
Basically, this type of ingredients needs to go through the process of cooking the soup base, so if the previous food is raw, it is fine. If it is cooked, please remember to boil the soup base before adding the ingredients.
This will ensure that the meat will not get stuck in the teeth, and the soup inside will be better preserved.
Seeing the lion's head starting to be cooked, Zhao Fuyu also prepared the golden soup for later. The broth was used as the base, pumpkin puree, yellow lantern pepper sauce and yellow tribute pepper were combined. There was a hint of spiciness in the mellow flavor, which made it even better. The solution to the greasy feeling of pure meatballs.
And all three are golden yellow, which is consistent with the color of the meatballs themselves. Even if they are roasted and have a more reddish sauce color, it will only make this dish more attractive, rather than making people feel at a distance.
Several dishes were cooked at the same time, and Zhao Fuyu did not relax because he only had to adjust the heat for a short period of time.
On the contrary, because of this, he wanted to finish processing the golden-winged roc's pipa meat and leg meat.
Pipa meat is a bone on the upper side of the leg bone, containing the fine meat.
Generally speaking, it can be regarded as the thigh part, and the meat here is one of many people's favorite leg parts of poultry.
Considering that the tyrannical Ancient Emperor Supreme like the Golden-winged Dapeng, the proud magical power technique itself is mainly based on roc claw fighting, and his muscles are extremely strong.
This special ingredient is particularly pleasing in taste.
Because it has a strong chewiness, you don’t have to worry about losing the flavor of the ingredients if you cook it for a longer time.
Therefore, Zhao Fuyu chose some extraordinarily heavy-handed cooking methods, using the special method of turning the dragon pot, heating it, and kiln roasting to hang the pipa legs brushed with the secret sauce and marinade. .
In the end, a special taste experience is achieved with crispy skin and tender meat, but also a very tough texture.
As for the remaining leg meat, Zhao Fuyu chose to remove the bones. After beating it continuously, he threw it into the Tanlang Pot and cut it into bite-sized pieces without any complicated seasoning.
Pepper, light soy sauce, and salt are mainly used to add flavor and aroma. There is no need to waste energy on removing the fishy smell, and there is no need to coat it with flour.
It falls directly into the oil pan and is fried until the shell is crispy. Then it is supplemented with dried chili soaked in water, Sichuan peppercorns, and peppercorns, stir-fried in a hot pan, and finally sprinkled with a little salt, sugar, pepper, and Sichuan peppercorn oil. , chopped green onion and cooked sesame seeds.
A very traditional spicy chicken leg recipe is now complete.
It can be said that after such a stir-fry, the rich flavor has spread to the point that no one can control it.
Zhao Fuyu also knew this and took over the finished dishes directly.
Especially the main dish, the Immortal Phoenix Wings, is steaming hot, as if there will be no changes.
"You guys eat these dishes first, I will serve them later."
"But don't be too full. Remember to try every dish."
"It should be of good help to you all. Fellow Taoist Changsheng can help you."
Zhao Fuyu also has different arrangements for different people. The path of the Changsheng Emperor has already been determined, and he cannot interfere with it. Therefore, his ingenuity in cooking is nothing more than ordinary things to this fellow Taoist. Just an ordinary little trick.
It can make him understand by analogy, but it is already difficult to make any gains on the road.
Unless he acquires foreign objects that fit his path, reaching the realm of transcendence is only a matter of time. At that time, his full efforts in cooking may benefit the Emperor of Immortality a lot, and increase his hope of entering the realm of void power.
Hearing Zhao Fuyu's words at this time, many diners present, including newcomers Meng Qi and Gu Xiaosang, looked like they could finally eat.
It was as if the braised side dishes that I had eaten before did not exist at all.
The strong appetite spurted out and completely enveloped the four dishes present.
The steaming soup pot was surrounded by fairy phoenix wings.
One part can be eaten directly, while the other part can be steamed. The same ingredients can be eaten in two different ways. It is only under Zhao Fuyu's hands that there are so many variations.
As a cold dish, the Static Electric Pengzhao also attracted the attention of many people, and the spicy Pengzhao Ding, which was just baked, was also hot and tangy.
Everyone stretched out their chopsticks impatiently, and at the same time, visions appeared one after another. The moment the food was put into their mouths, everyone felt that they had mastered cooking skills.
This shortcut is not close to ordinary Taoism, but is already similar to the main road.
It is the continuation and development of Tao in itself, and this is the essence of Zhao Fuyu’s cooking.
He did not create the Tao, but the derivation and development of the Tao, which is exactly the method that conforms to the trend of human nature and the situation of the world of mortals.
When entering the mouth, the rich aroma ripples out, and no matter which dish the diners taste, they only feel as if their souls have been pulled out, and then they have entered a bizarre world.
The diners began to enjoy the delicious food, and Zhao Fuyu had no intention of stopping. The last remaining golden lion head was specially left by him, including the meat of the mouth, the brain, and the most tender part of the tongue.
After he picked out the excess blood from the brain, what was left was the thick white part. After a simple cleaning, he added stock and put it in the oven, and then fried a pickled pepper-flavored sauce.
When the brains are halfway roasted, put the pickled pepper sauce on them again, then simply season them and continue roasting.
The cheek meat and mouth area need to be braised first, and then stir-fried to make twice-cooked pork. There is still a lot of brine made before, but there is no need to make the brine again.
It's just a new dish after all. Zhao Fuyu specially stir-fried a sauce base mixed with sweet noodle sauce and soybean paste to change the taste of the marinade, and marinated the cheek meat and the arched mouth part together.
As for the tongue part, you actually need to put more thought into it.
After removing the outer layer of tongue coating, Zhao Fuyu cut the tender middle sections into thin slices
(End of chapter)
