In fact, no matter what animal it is, as long as the tongue is thick enough, it is the best food.
Pig tongue, beef tongue, sheep tongue, and duck tongue are actually good ingredients that the people like to see.
The same is true for a lion's tongue, not to mention that Zhao Fuyu specially selected the softest and tender middle part. However, how to turn it into delicious dishes depends on personal preference and skills.
Because even the tongue is the most tender part, it will be relatively difficult to chew food once it is overcooked, like a rubber band.
Therefore, when the tongue is generally processed and cut into thin slices, various means are often used to maintain the tenderness.
It is very common to use baking soda to soften the meat, or use something with softening enzyme ingredients to marinate the tongue.
For example, after making water pears and pineapples into juice and pickling these ingredients, after an hour or two, they will have a more fruity aroma, the taste will be softer and more tender, and a lot of the fishy smell will be removed.
If you want to grill, add a little more seasoning, and you can grill directly after marinating.
But if you want to stir-fry, in order to maintain the moisture, you have to add some starch and mix it well. In this way, when it is stir-fried, you can have a wonderful texture of tenderness and crispiness at the same time.
Zhao Fuyu chose to do two methods in parallel. The grilled one is slightly thicker, so that the taste will be richer and juicier, while the stir-fried one is cut into two A4 sheets of paper, which is about the same thickness.
The thickness of the cut is actually simple. The key is that when grilling, you need to put a little knife on it, so that the taste will be different when grilling.
Otherwise, it will just make people feel that the taste is too similar, and it will be difficult to make any real and effective changes.
He even specially made some scallion and sesame salt and mixed it with sesame oil. After the barbecue was about seven degrees ripe, he put the scallion and sesame salt and oil on the thick-cut beef tongue and clamped it slightly, similar to a kind of The roasting method is used to mix the aroma of onions and sesame seeds.
A grilled scallion-flavored, sesame-flavored thick beef tongue is complete.
He didn't prepare too much. In fact, it was probably just two portions per person. After all, there was so much to eat today, so there was no need to waste time.
In fact, by this time, many of his dishes had already reached the finishing stage.
Thinly sliced beef, lightly marinated, and some sweet potato starch, then use a Tanlang pot to cut three or four kinds of green peppers into small sections, and then cut the ginger into thin strips.
Use the stir-frying method of Zigong cuisine in Sichuan Province, with more oil, more chili peppers, more Sichuan peppercorns, and ginger as the base. The seasoning is actually very simple, salt, sugar, pepper, and a little light soy sauce, and you don’t even need bean paste.
What I ate was a simple spicy taste of green pepper and Sichuan peppercorns and the refreshing flavor of ginger.
Of course, you still need to add enough base flavor. Only when the basic flavor is enough can you stir-fry it like this.
This time, the Jade Dragon Pot has shown its special features as a legendary kitchen utensil. Even though the pot does not look like an ordinary wok, its heat collection and dissipation can be adjusted according to the cook's wishes. .
What's more important is the ingredients that are stir-fried inside. You never have to worry about overdoing it. It can give the most appropriate temperature and time.
Even if you keep heating it, it won't go overboard in any way.
Under a blazing flame, stir-fry the pickled pepper segments, garlic and green peppercorns together to create a numbing aroma. Then add half of the ginger to the oil, adding the spiciness of the ginger to the oil, and then add it to the oil. The temperature of the pot is raised again, and the golden lion tongue that has been cooked is quickly put into the pot and scattered.
At this time, you can add green peppers, three or four different kinds of green peppers, and start seasoning at this time. After all the seasonings are put in, you can stir-fry for more than ten seconds, and finally add the remaining ginger. Add it, add a small spoonful of vinegar from the side of the pot, and stir it two or three times.
A dish that is dazzling with oil and has an extraordinary aroma is here.
"Thick grilled beef tongue with salty onion flavor, and beef tongue with pepper, mazi and ginger."
"eat slowly!"
After finishing these two dishes, Zhao Fuyu couldn't wait to serve them.
Next is the grilled lion brain with pickled peppers that is about to be finished.
Slightly sprinkle the chopped green onion into the iron pan that is still boiling and stirring, and the roasted lion brain has completed the final process.
Previously, sweet noodle sauce and soybean paste were used to change the flavor of the marinade. Now that the marinated cheek meat and gizzards have been taken out, the main ingredient of the twice-cooked pork is considered intact.
Use a Garuda knife to lightly cut the meat into coin-thick slices, cut the wattle sticks into horse ears, and add some celery and garlic slices.
The most exciting thing about twice-cooked braised pork is the use of bean paste. You don’t need too much, but you must have it. A little bean paste, because the braised pork itself already has sweet bean paste, so you don’t need to add any more. Then a little black bean sauce, and two wattle strips with high oil. Stir-fry until it becomes burnt white, and finally add the celery and garlic slices.
The seasoning is also sugar, light soy sauce, and a little bit of vinegar on the side of the pot.
The rest is to stir-fry quickly until the aroma of the sauce comes out, and all kinds of aromas overflow like jets.
After completing two more dishes, Zhao Fuyu sent them over casually, adding a fresh taste to the diners who had already begun to feast.
Then it’s time to finish off the cooking with several dishes.
For example, the golden lion head meatballs that have been cooked for a while are placed one by one in a small cup, and then the golden soup made with pumpkin, yellow bell pepper, and gochujang pepper sauce is added, and then steamed for about fifteen minutes. .
A golden lion head is completed.
Even though it is quick to finish, it takes too much time in the early stage.
If it hadn't been for the early explosions and burnings, this last step wouldn't have been so quick.
The sauce-roasted dragon tendon has now reached the final step. As the process progresses, Zhao Fuyu takes out the fresh ingredients one by one that have been cooked until they are soft and fall off the bones.
What's left is just some dry food that has been stewed to the limit with dragon tendons.
What scallops, abalone and the like.
No need to season any more, it's already cooked to this point, and the remaining sauce is already extremely rich.
In order to cope with the richness, after picking out the dragon tendons and pouring the sauce on them, Zhao Fuyu specially cut some tangerine peel chips and placed them on top of the dragon tendons.
Only in this way can the strong smell of dragon tendons be suppressed.
Ordinary materials, such as similar fresh orange peel or lemon peel, cannot achieve the same effect as tangerine peel.
After these two dishes were served, the only remaining dish was the belly pork, which took the longest time.
After low-temperature cooking, Zhao Fuyu removed the excess fat and froze it, then made a crispy fried batter with a glass-like shell, mixed with glutinous rice flour, sweet potato flour, and added A little bit of fat, whisking constantly.
The water inside is replaced with beer instead of ordinary water. The batter prepared in this way is not only crispy, but also not too hard. The most important thing is that it will not soften after cooling.
The prepared batter is added to the frozen pieces of belly meat, and the high temperature of 180 degrees is used to quickly mature the thin layer of batter on the outside, and then scoop it up after it is lightly browned.
Then at a high temperature of 195 degrees, it was cooked again until the golden color completely coated the belly meat.
Even though it’s more than half done.
Finally, orange juice, sweet and sour are used to create a sweet and sour taste, and a sweet and sour dish appears at the end of the banquet to clear away all the flavors, and it is ready!
(End of chapter)
