I have a restaurant in East Sakura

A small portion of frog meat picked from the back meat was also added with the simplest marinade, a little salt, sugar and pepper, peanut oil, and shredded ginger.

There is no need to put starch to ensure smoothness.

Just after the completion of the two Sichuan dishes, the porridge base that Zhao Fuyu cooked first has also come to completion, and the smell in the steamer has also begun to be released, which means that the steamed frog with black bean sauce is about to be completed.

The completion of the porridge base also indicates that the frog porridge is about to come to the last part. Add the frog chicken into it, then season it, and then it can be served.

In fact, in addition to the frog porridge, the hind legs that have been fried before will also usher in its final destination.

That golden ocean of pumpkin and salted egg yolk!

After the heat, it needs some flavor to soothe the tongue.

The frog hind legs that have been deep-fried before can be fried again at this time. While getting crispy, it is also a preparation for the next step of cooking.

The salted egg yolk steamed in advance is crushed and sieved through a mesh to ensure its fineness. The steamed pumpkin is also mashed into a puree. In fact, it is very obvious that Zhao Fuyu prepares the fried frog legs for cooking.

It is Jinsha crispy fried frog.

Stir-fry shallots and ginger with a little base oil, adjust the fire temperature to medium heat, then put in the sieved salted egg yolk, and keep stirring at this time until the salted egg yolk in the pot becomes sandy. swell.

It seems that there are countless bubbles about to overflow the pot. At this time, you can put in the pureed pumpkin and keep stirring to let the two blend together. Then add sugar, a little salt, and soy sauce to make the color more orange. , will also add a bit of sauce.

At this time, you can also throw in the fried hind legs. At this time, you can turn off the fire and stir continuously until each frog leg is covered with golden quicksand. A fried frog with golden sand is considered You're done.

One dish after another was completed at a dizzying speed.

It can be said that after the Jinsha crispy fried frog is completed, the steamed frog in black bean sauce in the steamer has also been completed. After sprinkled with a layer of minced green onion, the remaining dishes of the whole frog feast are almost at the last juncture.

At this time, take out the frog bones inside the frog porridge, scrape off the minced meat on the top, add the soft back meat that was marinated before, boil for three minutes, add salt, pepper, and a little sugar to taste.

Just turn off the heat and serve.

The frog porridge, which is not only a staple food, but also soup and porridge, has also been completed.

As for the last big dish, that is, tangerine peel frog, the method is actually very simple. Use the best three-year tangerine peel and cut it into fine pieces, mix it with oyster sauce, light soy sauce, salt, sugar, pepper, shallot, green onion and ginger. Stir the frog back segments cut into small pieces and marinate evenly.

A little starch allows the back of the frog to seal the water. After the starch is also stirred, seal a layer of oil on top.

Then take out a casserole, put oil in the bottom of the pot, fry shallots, ginger, garlic, and shallots.

And put in at least three slices of shredded tangerine peel. After the aroma of tangerine peel spreads out in the pot, pour all the marinated frog backs into it. Turn on the fire and don't touch it in the casserole.

Pour over a cup of about 100ml of Huadiao wine, wait until the wine is boiled, cover the pot and turn to medium-low heat, cook for about seven minutes, sprinkle with perilla and coriander stalks before serving.

A tangerine peel dish full of flavor and strong taste, with rice, wine, or alone, the invincible tangerine peel frog stew is complete.

It's ready to serve.

The rest of the dishes can be finished at your fingertips, and all the dishes that have been prepared can be served.

Just as Zhao Fuyu cleaned the pot, and used a low fire to remove the water vapor, a variety of dishes originated from the big frog in the world of Hokage came to the diners' tables one after another.

Stir-fried frogs in typhoon shelter, fresh pepper and ginger frogs, steamed frogs with black bean sauce, frog porridge, braised frog claws, roasted frog front legs, fried frogs with fish flavor, tangerine peel frogs, crispy fried frogs in Jinsha, each dish made many people present a little depressed Can't stop.

Even Nezuko and Ghost Eye, who were addicted to the game, put down the tablet in their hands and sat up straight in their seats.

And Zhao Fuyu quickly finished the remaining two dishes.

A fried frog belly with perilla, and a frog claypot rice that only needs to be reheated on high heat, topped with green onion, coriander, minced celery and claypot sauce.

With the nine dishes, two staple foods, and all eleven dishes added up, this whole frog feast was completely kicked off.

Just when the eleven dishes were all on the dining table, many visions of the kitchen environment that had been restrained for a long time erupted all at once.

Countless radiances are connected together, forming a seductive scene, as if showing the mountains and rivers of the whole land, and the fireworks on the dining tables of countless people.

It seems that the rich smell and wonderful aroma of cuisines from all over the world gathered together, as well as the daily life of people under the smoke of cooking all over the world, which made many diners present show a look of longing.

And this is also the most amazing point of banquet cuisine, and it is also a food chain!

A cooking banquet based on one ingredient or one concept will form a force that seems to be interlocking after all the cooking is completed, allowing the cooking to be completely integrated into a whole.

This is Zhao Fuyu's whole frog banquet!

Try it.

Today's dish should be something anyone can taste.

Zhao Fuyu's expression was tinged with satisfaction, this time he finished cooking all the frogs brought by Orochimaru, the key is not the level of these dishes, but the lack of resonance of gourmet cells.

He is still able to show all the culinary skills of the main world, which is enough to show that there is absolutely no problem with his cooking path, and it is even more orthodox than what is currently popular in the main world.

In other words, his current path as an ancient chef is the most likely path to become a chef!

Once the food spirit is not really subdued, but transformed into a real body, and enters the realm of the king of heaven, then it is doomed that the next path must rely on the progress of food cells and the synchronization of cooking.

But cooking is cooking, so why do you need the progress of a gourmet cell to limit or help promote it to break through?

This is also the reason why Zhao Fuyu has been firmly walking on the road of ancient kitchen.

While thinking about it, and resolutely determined his way of cooking, Zhao Fuyu's voice sounded in the multi-world restaurant.

Thick but not dry, light but not dull.

Smooth without being cold.

The whole frog feast mixed with these several cooking styles should be enough to satisfy you.

After briefly introducing today's dishes, Zhao Fuyu put away the tableware, pelvis, serving chopsticks and other things he needed, and then quietly retreated by himself.

Because he knows very well that the diners will be home next!