The delicious food and the heart are there. Whether you taste it or not is the diners' business. What the chef has to do is to fully release the taste of the ingredients.

What happens next depends on whether the diners can be sympathetic to the chef.

Meatloaf is quite troublesome to make, but the taste is in this Ma Fang, and it has gradually become the representative of this cuisine.

It is not exciting, but full of the flavor of meat filling. The tender meatloaf can also feel the aroma of egg. It has a completely different taste and aroma from meatballs, which makes this ingredient different from other similar meat dishes.

The taste of.

The mixing of wet starch also allows the meatloaf to have more space to absorb the flavor of the soup, and the shape of the minced meat also allows the flavor of the meatloaf to be released into the soup as much as possible.

This is the coming and going, the interaction and integration between ingredients.

As for the final method of making egg dumplings, it is naturally unusual.

But what is different from the norm is that Zhao Fuyu uses a recipe of six parts fish, two parts chicken, and two parts pork. The meat is fresh bream meat, which is a fish with many fine spines. It is scraped off with a spoon.

The fine spines can also be removed, and the special delicious taste of this bream can be added to the meat filling.

Chop slightly a few times until the fish is minced, and then add the chicken and pork in the same state.

The chicken adds another fresh and fresh meat texture, while the pork adds a rich aroma to the bland meat filling.

It can be said that this combination will be very beautiful, but it is not enough. Chopped water chestnuts and chopped green onions also need to be added to it.

This time I don’t want to add the onion and ginger juice, because the water content of the fish is different, and there are also water chestnuts entering. If the onion and ginger juice is added, it will be difficult for the meat filling to form a ball.

So just add the minced green onion and ginger directly, but unlike the very small amount of minced ginger just to remove the odor, the addition of chopped green onion is also the key to the egg dumpling meat filling, which removes the fishy smell and enhances the freshness and aroma.

Of course, when to add these chopped green onions is also important.

Naturally, you don't add a lot of chopped green onion at the beginning. The minced green onion and ginger at the beginning are just to enhance the aroma and remove the fishy smell.

Salt, sugar, pepper, light soy sauce, and a little starch to increase the viscosity. While stirring constantly, you have to pick up the meat filling and smash it a few times to remove the air inside and increase the consistency of the meat filling.

Feeling, and strength.

In this way, the meat filling of the egg dumplings is 90% complete. As for the last step, of course before making the egg dumplings, add the minced green onion and some sesame oil and stir evenly. This will enhance the flavor of the filling.

In addition to the meat filling, the most critical part of egg dumplings is naturally the egg skin. In fact, the preparation of this egg skin is also a bit mysterious.

Water starch, oil, a little pepper and salt, and then the egg liquid, beat evenly to make a complete and beautiful egg dumpling wrapper.

Of course, when making egg dumplings, you need to pay more attention to the temperature. Use a pan to heat it to a relatively high temperature, then turn to medium heat to maintain the temperature. Apply a layer of oil with a brush, and then draw a steady circle with a spoonful of egg liquid.

It’s just a round egg dumpling wrapper.

While the egg liquid on the surface has not yet solidified, place the meat filling above or below the center of the egg dumpling skin, so that the part without meat filling on the other side can be turned over to cover the meat filling.

A complete egg dumpling is ready.

As long as you follow the same method and repeat the appeal process, the egg dumplings will be completed one by one in no time.

At this time, the egg dumplings are not yet mature, especially since the fillings are basically still raw, but it doesn't matter. They will be added to the soup to steam or boil them later, and they will be fully cooked naturally.

Of course, if you want to taste it directly, it's easy to wrap it in plastic wrap on a plate and steam it for ten minutes. The inside of the egg dumpling will be fully cooked.

You can taste it naturally.

As for making the meatballs, I chose a method that would make the meatballs more fragrant.

Deep fried!

After the oil pan rises, press the meat filling with the tiger's mouth to form a meatball, scrape it with a spoon, and then put it directly into the oil pan.

Different production methods lead to different final results. It can be said that the completion of the meat ingredients also represents a further step in the completion of the family portrait.

The next step is much simpler. The processing of vegetables and delicacies is not as labor-intensive as meatballs, it just takes time.

The mushrooms in the mountain delicacies are still being soaked, because more dry goods are needed, and most of the vegetables are rhizomes. There are also fresh mushrooms, but not many, just some seafood.

Wipe these fresh mushrooms clean of impurities with a wet paper towel, cut off the unnecessary parts with a bamboo knife, and the rest is the ingredients.

As for the vegetable baby cabbage, it is also very simple to cut it with a knife and blanch it in oil and salt water.

At that time, you can add it to the bottom of the family portrait.

For winter melon and white radish, it takes a while. After removing the green skin and inner flesh of the winter melon, it can be cut into thumb-sized pieces. It is not too troublesome.

The key lies in the white radish.

White radish has a smell that some people call "stinky green smell". To solve this problem, the first thing to choose is fresh white radish, which has thin skin and no tendons.

This kind of white radish is sweeter and has a much less smelly green smell.

The next step is to peel the white radish. Peeling the white radish requires more peeling than you might imagine. After removing the outer layer of radish skin, you can basically peel it one or two more times.

The inner core left in this way will be more tender and contain more moisture.

The last step is to enter the water for treatment.

The first step is to blanch the water. Pour a little hot water over it and cook for three to five minutes. Cut the white radish into pieces and blanch it until cooked. Then change the water to another pot, put a few large pieces of rock sugar in it, and then blanch the water.

Throw the finished white radish in and simmer for twenty minutes.

After the stew is done, soak it for another half an hour. At this time, take it out and smell it. Basically, the smell of white radish will not be left at all, only the clear radish fragrance.

The middle of the radish is tender, sweet, juicy and melts in your mouth.

Such white radish is added to the family portrait as the base to absorb the flavor of the soup and ingredients. Just think about it and you will know how wonderful the delicious taste will be.

At least the diners in the Multi-World Restaurant, even after realizing the Tao Yun in Zhao Fuyu's cooking process, their eyes fell on the carrot with a lot of expectation.

Having tasted Zhao Fuyu's cooking, they certainly understand how wonderful it will be once such ingredients are added and absorbed into the soup.

Just thinking about it makes my mouth water.

At this point, the dish almost only needs the delicacies and assembly.
Chapter completed!