I have a restaurant in East Sakura

In fact, just looking at the ingredients Zhao Fuyu chose, many diners who already knew his cooking habits already knew it very well.

This time, the chef of the multi-world restaurant obviously wants to show off all his culinary skills.

You must know that once any special ingredients are used, Zhao Fuyu's cooking skills need to highlight the taste of the ingredients, so that diners can enjoy the taste of these fresh or cherished ingredients.

It can be said that his cooking skills are not fully displayed.

The only things he can really let him sway at will are ordinary ingredients in the conventional sense, or ingredients of true god level.

One can be made round and flattened by him, while the latter requires all the cooking skills he has mastered in his life to cook and collide with brand new dishes.

Both of these can allow Zhao Fuyu to display his cooking skills to the fullest, and they are also his favorite two opponents to collide with.

Seeing that what Zhao Fuyu brought out were all ordinary ingredients now, it proved his intentions once again, because for ordinary new dishes, he would choose a dreamy ingredient that looks more gorgeous as the main ingredient.

The dishes he cooked were naturally extremely high-end and delicious, but he couldn't unleash all his cooking skills.

You must know that the delicacy and care of cooking are not judged by the amount of cooking skills, but for the diners of the multi-world restaurant, the display of cooking skills can make them appreciate more of the existence of Dao rhyme from the diversity.

Just when many diners were looking forward to the deliciousness of Zhao Fuyu's cooking, Zhao Fuyu in the center of the cooking table seemed extraordinarily calm.

The soaked mountain delicacies, as well as the bamboo shoots that are continuously washed with running water to remove the astringency after blanching, all represent the essence of the mountain delicacies, and the chicken and duck broth that is being stewed is naturally The essence of flying in the sky is also the base of this dish.

But to add flavor, meat, seafood, and vegetables are all indispensable.

Only in this way can this dish be called a 'family portrait'!

A family portrait of mountains and seas! !

In fact, in the system of various cuisines, there are many dishes such as family portraits.

For example, Zhao Fuyu cooked Eight Immortals Crossing the Sea, Poon Choi, and the most famous and representative dish of this type of dish 'Buddha Jumping Wall'!

That is the so-called 'combined dishes'.

However, for ordinary people's homes, the ingredients used are naturally not as high-end as these dishes. Zhao Fuyu chose dishes that are more similar to ordinary people's, well-off Yuqing's family.

And it is a dish that is only cooked during reunions, which represents a warm and peaceful meal!

Maybe there are not too many complicated ingredients, but it is all the skill and heart of the cook.

Just like meat, naturally it cannot be sliced ​​meat, it must be meatballs, egg dumplings, and meat cakes.

Then mix it with simple seafood or fish balls, some vegetables, mountain mushrooms, bamboo shoots, etc., and some quail eggs in the fryer, with the broth to make the ingredients that are seven or eight times cooked, and then Boil for a while or steam for a while.

The wonderful taste is completely gathered in one furnace, which is the most perfect and most attractive dish family portrait!

It seems uncomplicated, but to achieve the ultimate, every step needs to be extra cautious and attentive, and Zhao Fuyu is doing his part.

You should know that his seafood choices this time are actually very simple, which are mussels, scallops and king prawns.

The simple seafood mobilizes the wave of seafood, and then the choice of vegetables, white radish, winter melon, and baby vegetables, these three vegetables can be perfectly mixed with the soup, and they can just play the role they should exist.

As for meat, in addition to fresh black pork and chicken, there are also some fish mixed in. It can be said that the category of these ingredients has covered the mountains, south and sea, and the characteristics of various places have gathered here. in.

Then how to let them release their own deliciousness, just depends on Zhao Fuyu.

In fact, there are three types of seafood, and two types of shellfish are not difficult to solve. Put water, salt, and sesame oil, and wait for the sand to spit out quietly. Then, when the soup is almost ready, open it and clean it, and add it to the soup.

Shrimp is even simpler. Fresh live shrimp, after processing, put ice water directly to increase the crispness and sweetness of the shrimp meat, and then take it out and wait for the soup to be completed, and then go in to release the sweet taste of seafood.

After removing the shrimp head, shrimp whiskers, and shrimp threads, the seafood has been processed.

The next step is the most troublesome part. There are a lot of things to make with different meats, and different meats have to be mixed, but this is also the key to the change in the taste of the dishes.

The dishes made with different ingredients are also different. For example, meatballs have to use front leg meat, three fats and seven lean meats are chopped into meat fillings, mixed with green onion and ginger juice, there are no other ingredients, just simple meatballs, after whipping vigorously Add a small amount of powdered peach crisp instead of starch.

Then add salt and pepper to season, and continue to stir evenly, so that a meat filling is the best choice for making meatballs.

Meatloaf is different, you need to use chicken mixed with lean pork, preferably plum meat, if you don’t have plum, you can use tenderloin, half a catty of pork, two taels of chicken, finely chop into minced meat.

It is really chopped until it is rotten. Of course, you can also directly use a meat grinder to grind the meat into a puree. Anyway, as long as the meat is fine enough to be minced, it will be completed.

Then use a sieve to remove the remaining meat tendons and some fried or large meat particles, and the rest is extremely fine minced meat.

Such minced meat can be made into meatloaf, which of course requires a considerable degree of seasoning.

Pepper powder, onion and ginger cooking wine juice, salt, sugar, one egg, and wet sweet potato starch that naturally precipitates and has a clear boundary with the upper layer of water after wetting with water and stirring the starch.

When these seasonings and accessories are added to the minced meat, it needs to be whipped continuously in one direction until you pull out your hand, and the minced meat will form an obvious pulling feeling inside.

This means that the minced meat is strong, and the minced meat can be put into a square tin box covered with a layer of chicken and duck fat boiled in broth.

After putting the minced meat in, you need to shake the tin box a few times to make the minced meat and the tin box fit better, and you can also remove the air inside, and then use a spoon to spread the upper layer evenly.

After it is smoothed, it is sealed with a high-temperature-resistant plastic wrap, and the minced meat can be steamed in a pot.

Half an hour after the SAIC fire, these basic meat loafs are considered complete.

Remove the plastic wrap, brush a layer with pure egg yolk on the top layer, and then steam for five minutes. Meatloaf, which is very common in family portraits and even mixed dishes, is done.

Don't look at the effort, but what is made is only a small part of the family portrait, and even a part that many people will ignore when tasting, but... this is the real wonderful part of this dish!