I have a restaurant in East Sakura

The two pairs of beautiful eyes that lit up instantly were both looking forward to Zhao Fuyu's cooking at the same time.

Knowing the taste of Zhao Fuyu's cooking, they will naturally be very concerned.

It's just that they are very curious about what kind of food 'Holding the Moon in the Arm' is.

After all, there are not many egg dishes to make, and what is really special is the so-called Scotch egg wrapped in meat.

But this method is not actually a snack, especially this dish is not a category that Erina has never tasted, but Zhao Fuyu's dish is indeed a modified version of Scotch eggs.

If Scotch eggs are considered meat-packed eggs, then this dish should be called egg-packed meat.

In fact, the practice of egg-packed meat is not uncommon in Zhongzhou cuisine. There is a similar practice in Suzhou cuisine, but this dish uses boiled eggs instead of poached eggs that are holding the moon in your arms. .

This little change, the difference in protein and soup, is doomed to have a solitary difference in the change of cooking.

Since I said that I want to cook a dish with the theme of eggs for the two, it is also an eye-opener for the two girls, and don't be limited by the simple egg dishes.

There can also be many changes in which the egg plays the leading role.

Zhao Fuyu naturally started to act immediately.

Chicken soup is naturally the best way to cook eggs, but considering the time, Zhao Fuyu chose a simple way to make clear chicken soup.

Blanch the chicken rack in water, then start to stew directly, take advantage of this gap to start chopping the chicken breast, after removing the fat, chop with the back of a knife, remove the tendons, then mix the minced chicken with green onion, ginger, cooking wine, white pepper, and salt , it is best to chill it for a while.

After the chicken soup is boiled, remove impurities, and when it is boiled again, immediately pour one-third of the minced meat into it, do not stir it in a hurry, turn to medium and low heat and boil slowly, until it is about to bubble, boil After opening, pour out the remaining half.

Repeat this until all the minced meat water is poured in, and then it can be boiled on a low heat, while removing the floating impurities, while maintaining a small fire, a very small fire like fish eye bubbles.

In this way, the minced meat will not be boiled, and this method can even be used to slowly release the various flavors contained in the minced meat.

Until the meat minces are all lumped together and start to float in the soup because of the low heat, you can turn off the heat and leave it alone, soaking it for a while will let the taste of the meat and chicken skeleton release for a while.

Then you can start to deal with the egg as the protagonist.

The choice of eggs is naturally the first priority. The egg yolk must be protruding, so that the egg can be stuffed with enough meat.

The meat filling is also very simple. The front leg meat is three parts fat and seven parts thin, chopped into minced meat, green onion and ginger wine, pepper, light soy sauce, salt, and a little bit of dried shiitake mushrooms. After stirring well, it is best to be able to Whisk in one direction for three to five minutes, until the meat is strong, and there are lines of meat sticking to the edge of the basin.

This means that the meat filling is complete and ready to assemble.

Under the astonished eyes of Erina and Alice, Zhao Fuyu's assembly method was much rougher than they imagined.

Strain the previously soaked chicken broth into another clean pot and bring to a boil.

Then prepare some cleaned Shanghai Qing or other vegetables for later use, put a little white pepper powder, salt, shrimp skin, minced green onion, and minced celery into three large white bowls.

When everything was ready, Zhao Fuyu took two chopsticks, one was slightly pointed and the other was slightly thicker, and kept scraping up the meat stuffing.

And the slightly pointed chopsticks directly pierced the yolk of the egg in a small bowl. Before the egg liquid flowed out, another chopstick stretched out, and the meat stuffing on the chopsticks was continuously stuffed in.

It's hard to imagine that with such a simple and crude method, no egg yolk will flow out. Instead, as the meat is continuously scraped up and stuffed into the egg yolk, the protruding egg yolk will become fuller and fuller.

Until it swelled to a certain level, Zhao Fuyu also realized that the egg yolk could no longer bear it, so he went directly to the small pot of clear chicken soup that was boiling, first he kept stirring the chicken soup, forming a vortex.

Then immediately adjust the heat to medium, then put the eggs in from the center of the vortex, and put the lid on.

This is the first time holding the moon in the arms is considered complete.

Next, seven eggs were stuffed into the minced meat, and all the minced meat was used up. Then Zhao Fuyu adjusted the fire in the pot again. There is nothing wrong with continuing to use medium heat, but it can be higher.

The swollen poached eggs are not only white on the outside, but also the golden color of the filling and the grayish pink of the meat filling are also particularly conspicuous.

It was obvious that the egg was pierced and stuffed into the meat, but no matter after it was put into the pot or after cooking for so long, the egg did not leak out. Instead, as it boiled slowly over medium heat, the taste of the egg and meat also Began to release into the chicken broth.

Just after Zhao Fuyu skimmed off the floating impurities a few times, the clear chicken soup was not as clear as before, but had a hint of amber-like luster.

But it also adds a little more fragrance.

They cook together for about seven or eight minutes. After the meat filling is fully cooked, you can take out the eggs filled with meat filling and put them in a large bowl filled with various seasonings.

Then boil the vegetables in the soup, and then pour the soup and vegetables into the soup bowls filled with eggs.

With the rush of the hot soup, the aroma of white pepper, shrimp skin and diced green onion and celery rippling, unexpectedly forming a vision like a glow.

There is no obvious abnormality of cooking, but with the sway of the sun, it seems that a rainbow hangs on the sky and flashes by.

Those present are all from the culinary world, so naturally they will not turn a blind eye and treat it as if it does not exist.

Especially the two girls who are about to cook their own egg dishes. Although the cooking methods and concepts used by Zhao Fuyu are very simple, they can actually resonate like a strange phenomenon in cooking, which still shows the quality of this cooking.

And Nakiri Erina, who regards egg dishes as nothing fancy, sees more possibilities from this hugging the moon in her arms.

In fact, as the owner of God's Tongue, her theoretical foundation is still solid. The only problem is the problem of personal experience, which prevents the theory from being transformed into inspiration that can really do everything.

However, the restriction of God's Tongue meant that she could only watch but not taste many snacks. Even if someone made all kinds of snacks, it might not be able to give her a sense of surprise.

This is the reason why Nakiri Erina has always looked down on civilian cuisine, and even ignored it.

Now what Zhao Fuyu wants to complete is this point, so that she can be more down-to-earth.

Now that she has embarked on the road of ancient cooking, what she needs to understand is that cooking is not only made for her alone, but delicious cooking is for the public!