I have a restaurant in Dong Ying

Chapter 521 The five flavors are mixed, and the shades are suitable 1
Frog or frog and bullfrog meat is characterized by its smoothness and chewiness, which has the characteristics of fish meat, and has a better taste than ordinary fish meat.

The smoothness is several times stronger than the most tender chicken thigh.

But such ingredients also have shortcomings. Unless it is a miraculous transformation of gourmet cells, even the frogs from the world of Hokage will only extend their light and elegant deliciousness for a longer period of time. It is full of nostalgic umami.

In other words, the richness of the frog meat is not enough.

No matter in terms of umami or aftertaste, it is much worse. This is why there are many cooking techniques that use strong flavors and techniques to enhance the aroma and enhance the taste to process frog meat.

Therefore, frog meat also needs a lot of auxiliary materials, and even other ingredients to help increase the taste.

Not bad, but trying to make it better and more to everyone's taste.

This is the concept of cooking used by Zhao Fuyu.

Sometimes it may be enough to bring out the original taste of the food, but when it is not enough, other ingredients are needed to help.

When cooking frog porridge, using broth to increase the base flavor follows this principle.

The fried leg meat in the back is also to increase the oily aroma of the frog meat, and then it needs to be stir-fried once before it can be served.

It can be said that Zhao Fuyu has used several methods, just to make the taste of the frog meat more complex.

The frog's front legs, which are almost as long as a human's forearm, still have a half and a half left, and Zhao Fuyu chopped them into a size similar to that of an ordinary paw, about the length of a thumb.

Such a length is very suitable for the next cooking. You don't need to use too complicated methods, and you can cook perfectly by simply using a method similar to smoldering in a casserole.

And as the most delicious, the meat along with the spine was chopped into small pieces by Zhao Fuyu, with crispy bones and tender meat. No matter how you cook these parts, they are the best, but the best way , but to join the supporting role that belongs to the essence of Cantonese cuisine.

Of course, Zhao Fuyu has no idea to continue marinating at this time, the best time is to marinate before cooking.

His next goal is to cut the section left from the head into pieces and prepare it for the steamer, and the cooking of this dish indicates that all his dishes will start to enter the stage of completion.

The meat of the neck is cut into small pieces, marinated with scallion and ginger cooking wine juice, add some white pepper powder, and then put minced garlic, spicy millet, and fermented soybeans into the oil pan and fry until fragrant.

When the tempeh and garlic are cooled down, it can be used as an assistant for making many steamed dishes, soy sauce.

Whether it's ribs, chicken, or even fish, it works.

This time, Zhao Fuyu used it on the frog. Mixed with black bean sauce, there is some fat in itself, and then mixed with some salt, oyster sauce, and a little sugar, it can be stirred continuously.

Stir until the taste is in, add a handful of potato starch and continue to mix well, and use the starch to wrap the black bean sauce on the frog meat.

Then it's ready to serve on the steamer.

On the steaming plate, it is now covered with peeled and cut loofah, mixed with a little peanut oil, and then put the frog meat wrapped in black bean sauce on top of the loofah, which can absorb the fragrance of the loofah at the same time.

It is also possible to release the flavor of fermented soy sauce into the loofah, the two ingredients collide with each other, and the taste of fermented soya bean enhances the freshness.

It can be said that only Cantonese cuisine can collide with the essence of such cuisine.

It is not only the original taste of the ingredients, but also a rich taste experience.

Cover with plastic wrap, throw it into a steamer, and cook directly on high heat for [-] minutes.

It can be said that more than [-]% of this steamed frog with black bean sauce has been declared complete.

The next step is to wash the rice in a casserole. In fact, apart from the frog porridge, how could the classic Cantonese claypot rice be absent?

Frog Claypot Rice is also an extremely delicious and simple staple food.

After washing and soaking with long-grain silk seedling rice, put it in a casserole.

There should not be too much water, just about half a knuckle just below the rice grains is fine.

Before putting rice grains in this casserole, you have to brush the pot with lard or peanut oil, and then you can start cooking rice in the pot.

Cook the rice in the casserole until about 7 minutes, the water is almost invisible, and when the rice grains are full, you must take off the lid and poke a few times in the casserole with chopsticks.

There are some small holes to make the distribution of steam and heat more even, and at the same time prevent the bottom from sticking to the pan.

At this time, the fire can be turned into a medium and small fire, that is, the mother fire in the middle does not move, and the fire around the outside is in a state of seeming to exist.

With such a flame, slowly cook for 5 minutes to [-] minutes to boil all the water in the rice. At this time, you can divide the remaining hind leg frog meat into another third.

Use oyster sauce, black pepper powder, shredded ginger, light soy sauce, salt, sugar, starch, and stir until all the flavors of the seasoning are eaten.

You can put the frog meat evenly on the claypot rice. At this time, you can pour a small cup of Huadiao wine evenly along the wall of the pot, and then pour a circle of peanut oil or other fats.

Then continue to keep the medium and low heat unchanged, cover the pot, move the pot constantly, divide the casserole into four parts, each part is tilted and slowly cook for [-] seconds.

You can turn off the fire and don't worry about it anymore.

Finally, just before serving the table, it can be processed.

Then comes the real start-to-finish phase.

The frog's front legs are cut into small pieces, and the parts with bones are usually more fragrant than ordinary meat, and the front legs are also more robust than the hind legs.

So Zhao Fuyu chose to cook with a slightly bursting method.

Use egg white, onion and ginger cooking wine juice, white pepper powder, salt, sugar, mix well, add a little starch to grasp, and then seal it with cold oil.

Then put the oil on the pan. The oil temperature does not need to be too high this time, it is about [-] degrees. Maintain the oil temperature and fry the frog's front legs until the outer layer is slightly browned. There is no need to pursue crispness.

As long as it presents a bone fragrance and the meat is tender, it is fine.

Then pour off the hot oil, fry the pan with minced onion, ginger, garlic and chopped black bean sauce. When the aroma comes out, put in about a bowl of bread flour and half a bowl of crispy garlic, and stir fry continuously until the bread flour comes out. Wei Wei could hear the collision with the pot, and there was a crisp sense of collision.

The sound of '唰唰唰'.

At this point, you can start to prepare, put the oiled front legs into the pot.

Then add pepper, salt, sugar, a little fish sauce, light soy sauce, and a little millet pepper to increase the spiciness and color.

When all the ingredients and forelegs are well mixed, they can be placed on the plate, accompanied by a strong aroma.

The first finished product of the whole frog feast, fried frog legs in the typhoon shelter, is declared complete!

Different from ordinary banquets, because of the characteristics of frog meat, it tends to be bland, in order to attract the tastes of diners.

The first course must be based on aroma.

So the method of stir-frying in the typhoon shelter has become the best first dish.

That is, when Zhao Fuyu finished, a radiant radiance flashed away.

The seemingly invisible vision of the kitchen environment also began to float on the cooking table!
(End of this chapter)