I have a restaurant in East Sakura

Allen tasted in disbelief, what he once regarded as leftovers in his mouth.

He couldn't understand what normal level was, or even poor taste.

Because the taste of these lo mei has surpassed his understanding of cooking, and more importantly, a wave of warm and cool energy began to wander in his body.

While strengthening his body, they also gather in his chest, mind, and left hand from time to time, giving him an inexplicable feeling.

It seems that the synchronization rate between him and Sheng Jie has been greatly improved again!

It's a pity that he is now in a position in a multi-world restaurant, and it is impossible for him to show his holiness, and he cannot judge whether his conjecture is true or not.

Only the feeling of being physically strong actually appeared in his body.

That was a feeling that would never deceive him.

Because of his special pupils, he can perceive the existence of vitality more clearly, and Allen can be sure that his vitality has started to grow at a high speed, and this growth is not vain, but real and permanent!

Even the physical loss caused by synchronous holiness in the past seems to be completely made up, and a strange power in the body has begun to recover.

For the abnormalities of new diners, as well as the expansion of breath, basically after staying in the restaurant for a long time, they will be familiar with it.

This is basically the most basic novice gift package.

You must know that Zhao Fuyu's cuisine is now up to now, although it can be enjoyed by ordinary people, but there is a limit on the portion.

If there is not a lot of braised meat that he cooked before, the cold dishes are placed here as a first step to benefit the first-time diners, and even if the diners want to feast on it later, there is no such condition.

Knowing this, Lei Xingying, Guiyankuan, and even Tanjiro who was beside Aren didn't find it strange.

Yusuke Urameshi, who had experienced a similar situation himself, watched the changes in Aren's body with great interest.

He could clearly perceive that Allen's aura fluctuations were completely different from his own. It seemed to be somewhat similar to Ye Xiu and Tanjirou's pure physical strength development, but it was also very different. There seemed to be something hidden in his left hand Extremely powerful.

Although this kind of power is only a little dangerous for the psykers he can fight against A-level monsters, but in fact, it is still very troublesome to burst out of that kind of power.

Yusuke Urameshi also really wants to know what the power system of Allen's world is, but we have to wait for Allen to digest it.

Ignoring the communication and interaction of the diners, as long as the rules of the multi-world restaurant are not violated, Zhao Fuyu will not interfere.

While calming down and starting to process the dragon tendons, Zhao Fuyu began to process the lotus root and ribs separately.

Since there is a thick soup and a clear soup, naturally Zhao Fuyu will follow this path.

The keel bone represents thick soup, and for this dragon tendon soup, what he wants to make is clear soup.

However, clear soup does not mean that the taste will be light. On the contrary, the taste is still thick when it is as clear as water. This is the embodiment of cooking skills.

Regarding this point, Zhao Fuyu's method naturally has a wonderful way.

The lotus root and spare ribs are blanched separately, and then stewed separately. The lotus root is stewed in broth, and the spare ribs are only added with water, green onion and ginger, and then steamed in a pot. The steamed clear soup is the soup base of lotus root soup with long ribs.

As for the dragon tendons, a knife needs to be cut in the middle to separate the round dragon tendons, and then cut with a flower knife continuously, like a blooming chrysanthemum, and then cut off with the width of three fingers.

Put them into the broth piece by piece, and cook until the taste is soft and rotten.

After the lotus root from Taihu Lake has been powdered, take a large cup and put the pork ribs that have been re-blanched in water, add the clear soup that was steamed and boiled before, the cooked dragon tendons, and the powdered pork ribs. Lake lotus root, continue to cover and steam for 40 minutes.

A clear soup with a slight amber color is complete.

And at this time, while the soup was simmering, Zhao Fuyu had finished the two soups. Don't throw away the steamed pork ribs before, add some hot water, put it into the soup pot, and add the dragon's head .

The faucet, which had been blanched in advance, soaked in onion and ginger cooking wine, and cut into small pieces, has become a piece, and there is no longer any blood-colored ingredients.

Mix it with pork ribs, then blanch it with onion and ginger cooking wine, and then put it in a soup pot to simmer. This is the broth that is needed for cooking other dishes and is exclusive to Quanlongyan.

It will also be the source of the soup in the three-course soup of the banquet, and the soup inside!

It can be said that except for the foul-smelling viscera, Zhao Fuyu almost used this flood-like dragon to the fullest.

Not even the leader was spared.

Let alone dragon claws.

You must know that such things as dragon claws, not to mention in the past, probably not many people can enjoy them in the future. Zhao Fuyu will not let go of the opportunity to cook if he has the opportunity.

Just like chicken claws and cow hoofs, this dragon claw not only has a thick shell, but the sharp claw tip is also troublesome.

Fortunately, Zhao Fuyu dealt with Ni Lin and Dragon Tendons, which allowed these things to loosen.

I saw Zhao Fuyu scalding with hot water, with the assistance of a sharp kitchen knife, coupled with his great strength, he managed to remove the outer skin of the dragon claw, as well as the sharp claws.

All that's left is a layer of slightly off-white claws.

There is not much meat, but it has a lot of tendons to the touch. It is obviously a good object for cooking.

Of course, it is difficult to make a big dish, but with the method of making the tiger skin and chicken feet, it is not a big problem to have a tiger skin sauce dragon claw.

Zhao Fuyu picked up the bone-chopping mountain axe, and chopped the four dragon claws into eight pieces with three strikes.

Fortunately, this dragon is not small, and the four claws have produced a lot of goods. At least a plate of dragon claws, it is not a big problem to serve as a dish.

Then blanch and wash.

The temperature of a pot of hot oil must be at least 170 to 80 degrees. Such a high temperature can make the skin of the dragon claw tighten, and even present a rough shape like tiger fur.

Hearing the constant crackling sound in the oil pan, Zhao Fuyu directly covered the lid, and put a layer of iron grates under the oil pan, just because he was afraid that the dragon claw would be overcooked if it came into direct contact with the oil temperature at the bottom of the pan.

When the sound in the pot goes down, it also means that the moisture in the ingredients inside has disappeared. At this time, the lid of the pot can be lifted.

Until the dragon claw is fried until it is slightly browned or even brown, it can be picked up and put into a basin filled with soy sauce, sugar, spices and water. On the outside of the basin is a pile of ice. Surrounded by blocks, the purpose is to allow the dragon claws to be completely immersed in the soup, and while absorbing the soup, the outer layer expands better.

This is the secret of the so-called tiger skin!

Thermal expansion and contraction.