Chapter 1330

It is actually very simple to make this golden lion head.

Simple seasoning, green onion ginger, big ingredients, octagonal, dried chili, fry a little, and then use soy sauce and cooking wine. After you smell a strong sauce flavor mixed with flavor, you represent the early stage.

The stir -fry work is in place.

This firing soup base is mainly to give the lion's head to the bottom taste, so after adding a little broth, dilute the taste of it with water, and then wait until the soup base is boiled.

Go in.

It is necessary to know that it is a necessary step after boiling the soup, because if it is cold water, under the hot and cold stimulation, the taste inside the meatballs will be sealed, and the internal gravy will be lost.

Basically, this type of ingredients need to go through the process of firing the soup base. Then if the previous dishes are raw, if it is cooked, please remember to put the ingredients after the soup base is boiled.

This can ensure that the meat ingredients do not stuff their teeth, and the soup inside will be better.

Seeing that the lion head began to furnish, Zhao Fuyu also prepared the golden soup of the meeting later. The broth was made of the broth, the pumpkin, the pumpkin, the yellow lantern pepper sauce and the yellow tribute pepper, there was a trace of spicy in the mellow mellow, which could be better.

Solve the greasy feeling of pure meatballs.

And the three are golden yellow, consistent with the color of the meatballs itself. Even if it is burned, more rosy of sauce color will only make this dish more attractive, instead of making people feel respectful and far away.

Several dishes are burned at the same time, and Zhao Fuyu did not only need to adjust the gap between the heat for a short time, and you can relax.

Instead, because of this, he will process the lute and leg meat of the golden -winged Dapeng.

Pipa meat is a bone on the upper layer of the leg bone, with the fine meat.

Generally speaking, it is considered to be the thighs. The meat here is one of the legs of many people's favorite poultry.

Considering the strong ancient emperor's supreme, the proud magical method is mainly based on Peng claws, and it is also strong muscles.

This special ingredients will be particularly happy in taste.

Because the chewing feeling is very strong, the cooking time will not worry about the taste of the ingredients.

Therefore, Zhao Fudu chose some special cooking methods. Using the special method of turning the dragon pot. In the case of heating, there are kiln roasted means to brush the pipa legs with secret sauce marinade.

Then, then

In the end, a special taste experience with a kind of crispy meat and tenderness, but also very toughness.

The remaining leg meat part of Zhao Fudu chose to remove the meat and take the meat, and after being beaten, it was thrown into the greedy wolf pot into a sip of meat, and there was no complicated seasoning.

Pepper, raw soy sauce, salt, mainly to go to the bottom taste and incense. There is no need to waste energy to remove fishy.

After falling into the oil pan, the shell was fried and crispy, and then supplemented by dried chili, pepper, hemp pepper, stir -fry the hot pot together, and finally sprinkled a little salt, sugar pepper, pepper oil, pepper oil

Onion and cooked sesame.

A very traditional spicy chicken -oriented leg meat is completed.

It can be said that after such a fry, the rich taste has spread to the point where everyone cannot control.

Zhao Fuyu also knew this.

Especially as the main dish, the fairy -like wingspan pot is hot, as if there will be no changes.

"You eat these dishes first, and I will go in the follow -up."

"But don’t eat too much, remember to taste every dish."

"For you, you should have good help.

For different people, Zhao Fuyu also has different arrangements. The Tao of the Emperor Changsheng has already been settled, and he cannot intervene in him, so his ingenuity in cooking is just a commoner.

Ordinary small means.

It can make him be able to turn on the line, but it is difficult to gain money on the avenue.

Unless it is a foreign object that fits his avenue, there is only time to be detached. At that time, his full -scale cuisine may benefit the Emperor Changsheng and increase the hope of two points to enter the realm of void.

At this time, when I heard Zhao Fuyu, many diners present, including the new Meng Qi and Gu Xiaosang, were also a way to eat.

It's as if those small dishes that were eaten before did not exist at all.

The strong appetite sprayed out, and it was also completely shrouded in the four dishes present.

The hot air drifting soup pot is surrounded by a fairy phoenix wings.

Some can be eaten directly, and the other can be steamed. There are two different ways of eating the same ingredients. Only with Zhao Fudu's hands, there can be so many tricks.

As a cold dish, the electrostatic Peng claw has also attracted the attention of many people.

Everyone couldn't wait to stretch out chopsticks, that is, at the same time, a different portrait was rippling, and at the moment when the food was delivered to the mouth, everyone had felt what the cooking skills were already close.

This kind of close way is not almost ordinary, but that is similar to the avenue.

It is the continuation and development of the Tao. This is the essence of Zhao Fuyu's cuisine.

He is not the creation of the Tao, but the derivative and development of the Tao.

At the entrance, the strong aroma rippling, no matter which dish that tasted, I only felt that my soul seemed to be pulled away, and then entered a strange world.

The diners began to enjoy deliciousness, and Zhao Fuyu didn't mean to stop. In the end, the remaining golden lion head was left by his face, including the flesh of the arched mouth, the brain flower, and the softest part of the tongue.

After the brain flower was picked out of the extra blood wire, the rest was the thick white part. After simply cleaning, add the broth and put it in the oven, followed by fried a sauce with the flavor of pickled pepper.

When the brain flowers are grilled halfway, then wipe the pickled pepper sauce, and then simply season it, continue to bake.

The face of the face and the arch of the arch need to be stir -fry to make a pot of meat. There are a lot of brine made before, but there is no need to re -make brine.

It's just that in the end, it is a new cuisine. Zhao Fudu specifically fried a sauce bottom of a sweet sauce and soy sauce to change the taste of marinade and braised the flesh and arch of the arch.

As for the part of the tongue, I actually need to spend more attention.

After removing the old skin of the outer layer, Zhao Fuyu cut these soft middle sections into thin slices.
Chapter completed!