I have a restaurant in East Sakura

It looks like Master Fuyu wants to make a big bone?

You can't think that because Futo is a dog god, it will like to eat meat and bones?

Qingqiuyuan Huina looked at Zhao Fuyu's movements with a puzzled face.

He whispered his doubts to Saeko Busujima.

However, Saeko Busushima was also at a loss this time. If she could still understand the soul-suppressing chicken porridge before, it was because she used her cooking skills to create a brand new dish, which calmed Tamazamo's desire to kill.

Then this time, how can Jiang Dagu, who has not seen any change in his approach at all, be able to appease the mad God of disaster?

Trust Fu Yu-kun, now I can only trust him.

As the person who initiated the contract, since he is willing to intervene, there will naturally be some hidden power to add to it.

If he is only a witness, then no matter whether he succeeds or fails, Zhao Fuyu is of course safe.

But now Zhao Fuyu is required to be a part of it, so if the god of misfortune is not satisfied, let alone whether the contract is concluded or not, the backlash that Zhao Fuyu will suffer will not be easy.

Zhao Fuyu, who was absorbed in cooking, didn't care about the worries of the two girls, he thought differently from others.

I am full of confidence in my cooking.

Because it can be said that this dish is completely made for the'fighting'!

Soaking spices in water, in addition to washing away the dust, also reduces the smell of these spices, allowing the smell to be released into the warm water.

After this treatment, when stewing things, because there is water, it is not easy to paste when frying, and the aroma molecules can have a better contact and combination with the oil.

On the other hand, water can also take away the dirt and part of the aroma of spices, so that when marinating things, the smell of spices will not overpower the taste of meat.

This is also a small skill for marinating things. Many people just ignore or omit this step, thinking that the stronger the flavor of the spices, the better it will be.

As a result, the taste of the stewed food was not integrated enough, and the meaty smell was not brought out. Instead, there was a fishy smell of meat, and a strange smell emerged.

This means that the handling of the marinade is not in place, and the blanching of the ingredients is not in place.

And Zhao Fuyu blanched the ingredients and soaked the marinade, what he had to do was to fry the sugar color.

Although sugar coloring is only a part of this dish, this step cannot be ignored. After all, the color, fragrance, and shape are nourishing, and the color is still in the first place, and even the aroma is in the second place.

If you lose your appetite when you look at something, then the dish must have failed.

Pour a small spoonful of oil, a small bowl of rock sugar, and a small bowl of water into the pot, turn on the medium heat, and then stir and move the spoon continuously, so that the rock sugar forms a rotation in the pot and heats up. will be more uniform.

Slowly wait for all the rock sugar to melt, then you can turn the medium heat to low heat, and continue to fry until the color becomes darker, a little soy sauce color comes out, and there are big bubbles popping out. You can put the onion and ginger in and stir-fry quickly.

In this step, one is to enter the onion and ginger, which can cool the sugar color, and the other can break through the inner seal of the sugar color, smell the taste of the sugar color, and judge the finished product of the sugar color, whether there is too much bitterness.

If it is bitter, it means that it has been fried. Excellent sugar color, the bitterness must be very light, it will not be absent, but it must be very weak, it will not affect the cooking, but it can add a little caramel flavor to the cooking.

Generally speaking, as long as the color of soy sauce is bubbling, you can add hot water directly after adding scallions and ginger, and turn to high heat as soon as it is washed down, and cook for a while, and then you can put all kinds of meat that have been blanched. The bones went in.

At this time, another stove is needed to start frying spices and sauces!

Put on high heat, slide in three to four tablespoons of oil, and when the oil is cold, you can add onion, ginger, garlic, onion, celery, and coriander root, and slowly fry the aroma. After the aroma comes out, put the soaked water Spices are also added.

Turn to medium heat and cook slowly until all the flavors of the spices come out. The onion, ginger, garlic, onion, celery, and coriander root that you put in before are all golden, and you can use a colander to remove all these spices Come.

Take a large gauze bag, pack the various spices fried in oil into the bag, and throw them directly into the marinated pot with the meat bones.

Do remember that the water in the marinated pot, including the sugar-colored water, must cover all the bones, and cover all the bones in the soup, so that after the meat and bone sauce is made, there will be no dryness. .

Throwing the spices into the marinated pot, Zhao Fuyu turned his head and looked at the pot of oil that was now full of various aromas.

At this time, the fire had turned to the smallest level, but because of the continuous heating, the smell in the spice oil continued to spread out.

So much so that Qingqiuyuan Huina in the backyard couldn't help sniffing a few more times, this smell seemed to be different from the dishes that Zhao Fuyu had cooked before.

It is true that Zhao Fuyu has not made much of this Northeast cuisine that emphasizes opening and closing.

Don't look at it as a big opening and closing, the careful thought required in it is actually no simpler than the seemingly delicate southern dishes that mainly stew and stir-fry.

For the cooking of various ingredients, it is even more important to be precise, otherwise many things will not taste that way.

This is also the delicacy hidden in the seemingly bold side of Northeast cuisine.

I really think that throwing some things together casually is called random stewing, and only a pot of hog water will come out. This is the mystery of Northeast cuisine.

The spice oil is formed, and the bean paste is poured into the simmer.

In the Northeast, it is naturally their homemade miso, some with soybean paste, some with bean paste, and even sweet bean paste.

Just add it in order and in proportion. It is necessary to add the bean paste first, so that the spice oil can be used to remove the smell that the bean paste will have, and the aroma of the bean paste will be slowly fried in a pan.

This is the so-called fried sauce.

When the sauce is put into the oil pan, it needs to be stirred constantly to prevent it from sticking to the bottom, and what Zhao Fuyu uses is the sauce made by combining soybean paste and Northeast soybean paste. After the compound fragrance is formed, seafood sauce is added , pork rib sauce, spicy sauce, oyster sauce, light soy sauce, rock sugar.

When adding seafood sauce and other things, you can turn off the fire, and slowly fry these sauces with the remaining temperature.

Stir-fry until all the flavors of the sauce are integrated, and pour them into the marinated pot together with the spice oil.

Finally, throw in a dipping pepper.

You can wait for it to boil, add white pepper powder, and then wait for ten minutes to boil on high heat. After the sauce and soup are completely blended, turn to low heat.

At this time, an iron fence needs to be placed in the marinated pot to press the meat bones under the sauce soup, so that all the ingredients can absorb the sauce without affecting the quality of the meat.

The rest is to simmer slowly over low heat.

The time can't be short or long, it depends on the amount of ingredients.

At least an hour and a half.

So this dish is a dish that cannot reduce the time.

And time is such a luxury for the Tugong family that it is imminent!