Chapter 1329

The roasting dragon tendon is not complicated, but what is needed is that the time of time is extremely harsh. The minds must be focused on cooking, otherwise it is easy to cause the whole ingredients to destroy.

Thirty -six kinds of ingredients do not include the addition of spices and sauces. Such a complicated taste is a little too hot. It is not a thick flavor but a kind of umami flavor.

For ordinary people, the time when putting in the ingredients, the time for some ingredients inside is very particular about it.

But Zhao Fuyu is different. He don't have to worry about these. Instead, he can operate other dishes while making this dish that costs great efforts.

It is not because he has several magical appliances, but his cooking skills have already reached an extent that ordinary people are expected. This kind of dish that requires effort and energy is just familiar to him.

Drive the fried dragon tendons, put in all kinds of ingredients that are already prepared to be properly prepared, followed by the long process of burning.

It can be said that the various aromas that appear during the period have been converged into a vast and long river -like substantial force, and the appetite of everyone present was seduced out.

Originally, some diners who could suppress some snacks, at this time, began to be difficult to settle.

After finishing the roasted dragon muscles, Zhao Fuyu put attention on the belly association meat that can also be cooked with fried methods.

The ancient emperor from the giant beast of the Xinghe River, while the body is huge, also increased the degree of abundance of its prototype. It is just a good part of the abdomen.

What a huge prototype is really released, how huge is released.

It really can be regarded as eating stars and ponds with Xinghai.

Generally, these existences cannot break through the realm of the emperor. As a result, there are still different numbers. Unfortunately, after all, it is dragged down by a huge prototype.

But now it is satisfied with the appetite of everyone.

Simply cut this belly to a piece of meat.

It is not the kind of medium -sized meat with two fingers wide, it is also smaller, probably only less than two -thirds of the general red roast meat.

You should know that the fat of this piece of meat is particularly rich. If it is cut too large, after maturity, the taste will be too greasy. Zhao Fudu pursues rich gravy, but there will be no oil.

These require cooking skills for transformation and change.

In fact, the method is also very simple. After saving these meats with vacuum, put it directly in the low -temperature cooking utensils with a temperature of seventy -fifth to 80 degrees, and slowly hot.

At the same time as cooked, it also breaks out the excess fat.

Keep more humid gravy inside, and you can remove the greasy feeling of part of the greasy, and it can also keep the meat soft and tender.

However, this time will be very, very long. Generally, the pork will take at least eight hours, not to mention the ingredients of the Supreme Site of the restricted area.

Below, this speed has also been shortened a lot.

It is just that this shortening has a limit. Even Zhao Fuyu's food resonance is also integrated into it. It takes at least a few hours to achieve the predetermined effect.

Of course, this is normal. After all, there are so many dishes to cook. This time is not too long.

After stabilizing the low -temperature cooking time, Zhao Fuyu put attention to the golden lion's head. First, take the materials of the several dishes you want to make.

The fragmented meat was chopped into meat with the greedy wolf pot.

These mixed meat meats were taken out of one -third, most of the remaining were placed on the cutting board, and Zhao Fuyu chopped a little for about ten minutes.

At this point, it is considered to complete the first step.

Next, mix these minced meat with the previous meat and grains to add some chopped buns and horseshoe. These aquatic plants are naturally found out of the lake of the Holy Cliff, and then make a onion ginger with green onion ginger mixed cooking wine and water.

water.

When everything is ready, you can make the so -called lion head.

A little salt and raw soy sauce, first stir up the meat along the direction. If you feel sticky, you can put the green onion and ginger water in. Do not put it at one time.

Each time it is enlarged, it is probably part of the water of my palm, and then stir until the meat filling is absorbed. One pound of meat can be scratched into three to two to four water.

It's normal.

Only in this way can we ensure that after maturity, there is enough juice in the meat filling.

Of course, Zhao Fuyu is to make a braised lion head made of golden lion head meat. It must be fried, so there is no need to add onion and ginger water. It is enough to follow the proportion of two to two pounds of meat.

While putting the green onion and ginger water, the meat filling was beaten again. Until the last, the meat filling was slightly white, and it also started to stick to the pot. At this time, the meat filling was basically completed.

At this time, for the meatballs to form smoothly, you have to put the meat stuffing, and then grab the meat filling with your hands. There are about eight or nine times.

It will be more moldy, and the oil pan will not spread.

Generally speaking, some starch or steamed buns must be added to assist for molding.

But now that he added a part of the pupae, he gave up this method, and instead directly made the part of the pupae into mud, which also had a similar effect.

And it is still a natural ingredient, which is more suitable for the improvement of this dish.

The fried oil of Yulong Pot had not been removed before. Now it happens to be sent in handy, and uses a cleverness to rub the meatballs into groups.

Each adult fist -sized meat ball can also see the meat particles that are remained deliberately retained in the outer layer. It really looks like some lion heads.

The oil temperature is about one hundred and seventy, and then the ball is directly dropped, and then the oil temperature is maintained around 165 degrees, and the meatballs are frying to the setting.

Because it is necessary to foam in the future, as long as this step is basically set, not to mention the meat filling inside is mixed with many parts, and the sticky power is not as simple as it looks.

The face of the golden lion head, the tongue, and the eye sockets, etc., are chopped after being chopped.

Through the fried process, it is also to remove these excess oil and enhance the gel texture. As long as the heat is in place, it will not only make the meatballs softer, but also get a little greasy feeling.

This is the work of craftsmanship.

After a fried and molding molding, the oil temperature is actually increasing in the later stage, especially before the pan, and it has been pulled up to 1890 degrees of oil temperature.

pot.

After passing Zhao Fuyu's cooking, the ingredients of the supreme level of the restricted area have actually approached the direction of ordinary ingredients, but just look at the golden lion heads of the golden light.

The essence of these ingredients will never change, and the taste is the taste of general ingredients far from the shoulders!
Chapter completed!