I have a restaurant in East Sakura

The twelve-course banquet dishes are still Quanlong Banquet.

It can be said that Zhao Fuyu has shown an attitude of going all out from the very beginning.

It is not a small problem for him to let all the diners taste the complete delicacy in the fastest time.

That is, because it is a difficult problem, it is a challenge for him, and it is also something that makes him extremely excited.

It's hard to imagine that Zhao Fuyu can see the description of four words of enthusiasm, but in fact this time Zhao Fuyu has really reached this state.

His whole body seemed to be ignited with energy.

Both the excitement of the challenge and the excitement of cooking this ingredient.

For a person from Zhongzhou who had a similar world view in his previous life, dragons can be cooked in his own hands.

No matter what its nature is, as long as it looks similar enough, it is a kind of thing that can become a stimulant for him.

With the means of cooking resonance, the resonance of gourmet cells and the resonance of cooking skills are two-pronged, and the cooking time of various ingredients is also greatly shortened.

The dragon claw soaked in the sauce, which was visible to the naked eye, quickly expanded to two or three times its previous size, and the color also showed an excellent sauce red.

It is this color that is the most suitable appearance for the dragon claw in black bean sauce.

Take out the dragon claw, mix the black bean garlic sauce (that is, soak the dried black soybeans and chop them up, fry them together with the garlic, add a little salt, sugar and pepper, and then add oyster sauce, light soy sauce, starch.

Use starch to thicken the black bean sauce and garlic sauce on the dragon claws, then use a large plate, put peanuts and taro pieces on the bottom, and put the dragon claws mixed with the sauce on top.

Then seal the high-temperature-resistant plastic wrap, put it directly into the steamer, and steam it for an hour.

The last thing that comes out is the bright red and delicious steamed dragon claws in black bean sauce.

After putting the dragon claws in and setting the time with an alarm clock, Zhao Fuyu came directly to the other side.

The dragon ribs he cut out here are also in a state of being ready to go.

Unlike ribs made of general ingredients, only a small part of the front end is in a brittle state.

Most of the dragon ribs are in a state similar to brittle bones, but you only need to touch them with your hands to find that these ribs are not brittle bones.

On the contrary, they are relatively hard, but they should also have brittle cartilage components, otherwise the toughness of this kind of ribs will not be so good.

After all, this is not a fishbone, and the feel is quite different.

To address this point, Zhao Fuyu chose to pay equal attention to burning and frying.

To burn the cartilage, to fry for flavor.

The way of firing is also very simple and conventional, that is, simple soy sauce, garlic, ginger, chili, and pepper.

Burn until the dragon ribs are soft and rotten, as if it has become a soft dish, then it is considered done.

Then take it out one by one to cool, and the rest is to coat with flour, egg liquid, bread crumbs, and fry.

The oil temperature is 180, and the outer layer is fried until it is crispy, then remove it, then the oil temperature is 200 degrees, and then ten seconds later.

A crispy roasted dragon rib, even if it is done.

Put some dry ingredients on the side, but in fact, because of the firing process, the dragon ribs are already full of flavor.

There is no longer any need for extra taste, but instead, you can taste the taste that exists in the ribs of the dragon, that unique taste that seems to contain the mixture of the three species of water, land and air.

A series of dishes were cooked from Zhao Fuyu's hands.

Black Chicken Soup with Dragon Backbone, Lotus Root Soup with Dragon Ribs, West Lake Dragon Meat Soup, Steamed Dragon Claw in Bean Sauce, Crispy Roasted Dragon Rib

It can be said that the unfinished part alone has already made many diners in the restaurant salivate.

And now this dish has just reached its climax.

The five dishes of Quanlongyan have been completed, and they are either in preparation or waiting for the final process.

The remaining seven dishes actually have an overall idea.

For example, those suitable for children's taste, sour plum ribs, sizzling black pepper dragon meat.

Boiled dragon meat slices, braised dragon tail, and pickled pepper dragon meat are suitable for drinking.

And the taste is moderate, and it is quite refreshing to serve with rice, such as raw fried dragon meat slices and jelly dragon belly.

Regardless of the twelve dishes, it is actually not difficult to make, and there are not many complicated places. The key lies in the change of ingredients.

It can be said that all the places where these dishes can be cooked have been included.

Adding one dish can make a large portion, enough to be divided into two portions.

Twelve dishes filled a large table to the brim.

come on!

Let's start together!

After all, it was the first time Zhao Fuyu came into contact with ingredients like Jiaolong, and his cooking methods were quite conservative, and he didn't come up with any novel ways to cook.

Although they are all regular cooking recipes, dragon meat is added for changes.

But in the end, there are huge differences in the details, and strictly speaking, they are not the same cuisine.

For example, braised dragon tail in red, Zhao Fuyu did not use the method of Zhongzhou cuisine, but the Western-style method of red cypress oxtail, with celery, black pepper, carrots, tomatoes, onions, and Brazil as the bottom, and washed the dragon tail Finally, marinate with black pepper and salt, and then fry in oil until browned on both sides.

This is cooking.

It can be said that the taste is absolutely unexpected and wonderful.

Moreover, the bones can be removed with one bite, and even the bones can be bitten. The smooth taste and extreme deliciousness are ten times, a hundred times stronger than the real oxtail.

The ultimate dragon tail, the top-level delicacy that brings together the three flavors of sea, land and air.

It's like tasting the tenderness of chicken legs, the aroma of oxtail fat, and the delicious fish. The feeling of bringing together the top taste of the three, coupled with the classic taste of red cypress.

Allen, who was exposed to this level of delicacy for the first time, was so engrossed in eating that he didn't even notice that there were other dishes around him.

Even many old diners praised this dish again and again.

“Not only the taste of the ingredients is top-notch.”

The skill contained in this craft is even more amazing!

The genius knows that when Alian sees a dish, it will emit light, and a mirage will appear, and the vision of the kitchen will appear.

What was the feeling in my heart at the first time.

I almost got down on my knees and worshiped a miracle.

However, considering that there are already many gods and demons in this place, Allen finally calmed down.

Then he was able to taste the warm and homey taste from a dish, as if he had seen the short and simple life of countless parents.

Allen, who had been drifting outside for a long time, suddenly felt a kind of tenderness in his heart, that kind of tenderness seemed to permeate his whole body, and affirmed the path he insisted on.

It even allowed him to perform a perfect integration with the holy power in his arm.

This kind of power actually appeared from the cooking, and he felt it from tasting the cooking, which was far beyond his cognition!

'Here...what the hell is this place? '

Once again, this question arose in Alian's mind, but he didn't know that this was the question all the diners here were looking for!