I have a restaurant in East Sakura

It is well known that each cook is good at different styles of cooking.

Even those who have mastered several cooking styles need to set the main tone of the banquet when dealing with banquet dishes.

Occasionally adding dishes from other genres is also to enrich the taste level of the banquet without affecting the main axis of taste of the whole banquet.

Zhao Fuyu is naturally very aware of this point, so when cooking the whole frog banquet, he has considered the tastes of the diners present, and set the main tone on a cooking genre that is absolutely suitable for the public.

Cantonese cuisine!

Known as one of the largest schools in Zhongzhou, Cantonese cuisine can be said to have gathered cooking skills from all over the world.

It even combines the essence of Chinese and Western, and the conditioning taste in it allows many foreigners to enjoy it without worrying about taste problems.

Pay attention to clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy, with five flavors (fragrant, loose, soft, fat, thick), six flavors (sour, sweet, bitter, spicy, salty, fresh).

In terms of cooking, it is mainly fried and fried, and it also has stewed, fried and roasted dishes.

And seasonality is strong, summer and autumn are still light, winter and spring are full-bodied.

It can be said that when Zhao Fuyu set the main theme of the whole frog banquet, the dishes to be made jumped out of his chest one by one.

Because after all, the cooking of frogs in Cantonese cuisine is considered to be extremely prominent in Zhongzhou.

There are many ways to cook and there are many recipes, which naturally made Zhao Fuyu feel a little more relaxed.

After cooking the porridge bottom of the frog porridge and the state of the frog belly, it immediately turned to marinating, the frog's claws and half of the front legs.

Different from the general stewed food, Zhao Fuyu's stewed meat does not completely follow the way of Cantonese cuisine.

Instead, it added a lot of sauces.

Based on five-spice seasoning, the seasoning packs containing more than ten kinds of spices such as hawthorn, tangerine peel, fennel, etc. were put into the soup pot and started to marinate, and a small package of red yeast rice was specially prepared for the purpose of coloring .

Of course, sugar color is also an essential part. Basically, if you want stewed vegetables to have a good gloss, sugar color is indispensable.

But the taste of these things is not rich enough.

Zhao Fuyu specially used coriander, celery, scallions, onions, shallots, sliced ​​ginger, and garlic to boil a cooking oil. When the clear oil was slightly heated, these ingredients could be put in and fried slowly over medium-low heat.

Fry until the fragrance comes out. When these ingredients are browned and slightly brown, but not yet black, you can take them all out, stuff them into a bag, and put them in the marinated pot to continue to function.

For the remaining cooking oil, you can add one-to-one spicy sauce, Pixian bean paste, and soybean paste, and continue to sauté over medium-low heat to remove the beany smell in the bean paste, leaving only After the sauce is fragrant.

Then put star anise soaked in hot water, cinnamon bark, angelica dahurica, cumin, pepper, fragrant fruit, and grass fruit that has been smashed to remove the inner seeds, and stir fry continuously.

Stir-fry until the aroma comes out, then turn off the heat and pour a tablespoon of dark soy sauce, use the remaining temperature to stimulate the aroma of the dark soy sauce, then use the hot water in the marinated pot to simmer all the spices and sauces in the wok Several times, poured into the brine pot.

At this time, add oyster sauce, light soy sauce, salt and pepper to taste.

One thing that must be known is that because it is marinated, the taste of the brine must be relatively salty, so that you just feel that the degree of matching with rice is not enough, at least you have to taste it, the bacon is still salty after the water The saltiness of lean meat.

This is more appropriate.

Then you need to wait for fifteen minutes to let the marinade, sautéed spices, and sauce fully blend, and cook over medium heat.

It is not until fifteen minutes later that the prepared frog claws and half of the front legs can be put in. After the water surface is slightly bubbling, you can immediately turn to a low heat and slowly marinate.

The time does not need to be too long, according to the general bullfrog, it is about seven to eight minutes.

Although these two ingredients are cut from frogs as tall as people, they are about the same size as a general whole bullfrog, and about eight minutes are enough.

When it's time to marinate, don't open the lid after turning off the fire, but continue to let the ingredients cook in it for at least an hour.

Only in this way can the lo-mei be fully flavored, and even the aroma, umami, and lo-mei are all deep into the bone.

Only in this way can the finished lo mei be regarded as the real ultimate taste.

Turn off the fire in the stewed pot here, and Zhao Fuyu over there is not idle. Although most of the frog meat needs to be fried and prepared on the spot, it doesn't mean that some things can't be done in advance.

Especially in front of two large plates of baby leg meat, Zhao Fuyu, who had already thought about how to deal with these ingredients, naturally needed to cook them in advance.

After taking half of the plate, it was already a large bowl full of frog meat, so Zhao Fuyu naturally wanted to prepare it in advance.

Add a little base flavor, stir in some of the juice from onion and ginger cooking wine, then white pepper, a little salt, and keep kneading until all the flavors are eaten.

Sprinkle some crispy fried powder (a mixture of egg yolk, starch, flour, and glutinous rice flour), then immerse in water, and then sprinkle a little crispy fried powder, then throw it into the oil pan for crispy frying.

The temperature of the oil pan should not be too low, at least over 170 degrees, and the time should not be too long, otherwise all the juice from the frog meat will be fried.

So Zhao Fuyu's hands and feet were extremely fast.

Even with Ye Xiu's eyesight beyond the limit of human beings, he could only see some afterimages, as if there were countless palms on the frying pan.

When he came back to his senses, Zhao Fuyu had already put a pot full of frog meat into the frying pan almost at the same time.

It can be said that if you let ordinary chefs imitate this kind of cooking method, you may be able to cook at the same time, but if you want to accomplish such a great feat by yourself so quickly, the difficulty will increase many times.

At a temperature of 170 degrees, fry for two minutes.

The oil temperature cannot be lowered, and even when the pan is started, the oil temperature must be higher, exceeding 170 degrees, so as to ensure that the fried ingredients will not eat oil.

And after such a set of actions, the golden yellow and crispy, even the frog meat that was rolled and collided on the oil-absorbing paper a few times at random, also showed a strong aroma of fried food.

No need to continue cooking, just sprinkle a little salt and pepper, and it can be enjoyed as a superb delicacy.

But since Zhao Fuyu wanted to make a whole frog banquet, there was no reason why he would just serve the dishes so simply.

In fact, although it is a whole frog dish, Zhao Fuyu also put in a lot of other ingredients, which is also a problem brought about by the elegant characteristics of the frog itself.