I have a restaurant in East Sakura

Is there a big meal today?

Because he is a newcomer, Ye Xiu doesn't know much about Zhao Fuyu's cooking of such a huge amount of ingredients.

So I started to inquire about the regular customers around me.

It's hard to say. Generally speaking, the store manager makes dishes according to our requirements. In this way, he cooks only for the ingredients, and he has not done it a few times.

Tanjiro also gave his very direct answers to the inquiries of the new diners.

But Orochimaru is not worried about anything, with Zhao Fuyu's cooking skills, obviously improving at a rapid rate, they only need to look forward to the uniqueness of the dishes, and don't have to worry about whether the dishes are good or not, whether they suit their appetite.

Especially with two children, Zhao Fuyu will definitely bring out the diversity of flavors to the extreme.

‘Perhaps it can be seen from this, what is the level of the chef’s cooking skills? '

The thoughtful expression also represented what he had been trying to spy out, whether Zhao Fuyu really had no limit in the field of cooking.

It seems that this kind of thing is also very interesting.

It can also let the manager of Buyeo personally hold a whole frog banquet.

Mibu Kyoshiro watched the huge frog begin to be divided under Zhao Fuyu's hands, and fell into deep thought.

The ghost eye maniac was holding his tablet computer, as if he had finally turned on some switch, and began to press it with great joy.

He even pulled Nezuko beside him to start some battle game, and fell into the fun, not caring what Kyoshiro was saying at all.

Kyoshiro, who was aware of this, shook his head helplessly after glancing at the ghost-eyed maniac caught in the game.

‘The ingredients must be divided first. '

The huge frog was skinned by Zhao Fuyu, and the head was removed. The frog skin is not a good food material. Although it is rich in collagen, it has a lot of toxins and parasites on it. At this time, Zhao Fuyu has nothing A good way to deal with all of them.

So just remove it.

The eyes, tongue, brain and other parts of the head were also cut off by Zhao Fuyu in the same way to prevent parasites and the like.

Only a small part of the torso was left. If this part was an ordinary palm-sized frog, it would probably have been removed when the head was removed, but this is a human-sized frog, but almost half of it was left. A piece of snow-white meat that was as long as the forearm.

Although this piece of meat, which is close to the neck, does not have the toughness and chewiness of ordinary animals, it also has more elasticity and smoothness unique to frogs.

It is best used for steaming.

After Zhao Fuyu divided this piece of meat and put it on the plate, he quickly focused on the claws of this giant frog. Ordinary claws naturally don't have much meat.

But for such a big frog, its paws are covered with meat and gelatin that cannot be compared with ordinary small frogs.

After modifying the front end of the claws a little, Zhao Fuyu put the four frog claws aside, ready to deal with them later.

And the rest, there are frog belly, two thigh meat, two front leg meat, and the most tender and soft back meat on the main bone in the middle.

Most people eat frogs or bullfrogs, and they focus on the meaty thighs, but real foodies know that the meat on the back, which seems to have no meat and a lot of bones, is the smoothest. Tender, soft.

It can be said that a piece of back meat is put into the mouth, and then sucked continuously, feeling the smooth and tender meat, wrapped in the sauce and sent into the mouth together, the wonderful taste experience is simply more surprising than any other ingredients times.

This is why frogs have always been the most perfect appetizers in the eyes of diners who eat well (four tones) but are also cash-strapped.

Dividing these parts into several categories, Zhao Fuyu already knew how to cook them next.

Contrary to what most people think, Zhao Fuyu's cooking of frogs is also a fusion of the directors of several places.

It is not simply a culinary faction to deal with the parts divided by these frogs.

This allows the next full frog banquet to have a very rich cooking method and a completely different cooking flavor.

Remove all the meat from the hind legs of the two frogs. After removing the bones, there are still two large plates of meat. You can know how much meat this frog is as tall as a man.

As for the bones that were removed, Zhao Fuyu did not remove them very cleanly. On the contrary, he left a little bit of minced meat on them. After washing them with sake, they put them directly into the pot for blanching.

There is no need to put anything special, just green onion and ginger, and then start to simmer until the gelatin in the bones comes out, and when the soup starts to become a little thick, then add a part of the broth that Zhao Fuyu has always prepared .

You can put the soaked and cleaned rice grains in and start cooking porridge.

This is one of the staple foods of the whole frog feast.

Frog porridge!

Originated from the concept of Cantonese-style porridge, the original porridge water also needs a strong base flavor, so the Cantonese-style porridge base is often boiled with a broth with some fat.

Even if there is no broth, adding a little lard when cooking can make the porridge taste even better.

Although Zhao Fuyu used a little broth, in the final analysis, he still needs to use the taste of frogs to increase the deliciousness of the porridge.

But one kind of umami taste is always monotonous, so other broths are used to increase the taste of porridge bottom.

At this time, it is not yet time to deal with the bottom of the porridge, just stir it every few minutes to prevent the bottom from sticking.

Turn the soup pot with the rice to the smallest simmer and cook slowly.

Zhao Fuyu began to deal with the frog belly. This kind of food that originally required dozens of frogs to cook a dish, but now such a frog is enough to stir-fry a large plate of frog belly. Naturally, it needs to be handled a little bit. .

Not just cut it into a size that can be stuffed into a bite.

The key point is that after cutting, it should be chilled with ice water. Only after freezing, and then draining the water for stir-frying, can the crispness of the frog belly be guaranteed.

After dealing with such a hand, Zhao Fuyu paid attention to the ingredients that needed to be marinated.

Frog claws, and half of the front legs!

Different from other ingredients, the meat of frogs is rich in water. Once marinated too early, the water will soon leak out, which will not only affect the appearance of the dish, but also make it tender and smooth. The flesh tightened and became slightly clogged.

Therefore, the general way to deal with frog meat is naturally to stir-fry, cook and marinate when it is to be fried.

Pre-marinating is not the best way to achieve the best results for ingredients such as frog meat.

But just looking at the rough processing methods, you can already taste it, such as quick frying, stewing, steaming, and several methods.

The method of bringing together almost several schools of thought in Zhongzhou can be said to put cuisines from all corners of the country into one meal.

This will also test Zhao Fuyu's balance in cooking.