I have a restaurant in East Sakura

In a trance, the beautiful woman put on the neon clothes again, and was in the Huae Building.

Surrounded by singing and dancing crowds, the splendor and brilliance of that era are all condensed in one point.

‘Is it suspicion, or have you already seen my identity? '

Her gaze didn't stay on the lychees for long, but the woman was already seated beside the bar, quietly watching Zhao Fuyu's actions.

And once he entered the state of cooking, his appearance of being fully absorbed, as if he was integrated with the whole kitchen, really surprised the well-informed woman.

'Is this... faintly suitable for the realm of cooking? '

'That is to say.'

'Just one step away. '

It seemed a little unbelievable, but after years of baptism, her keen senses and her powerful strength told this peerless beauty that there was nothing wrong.

Zhao Fuyu, who was only seventeen or eighteen years old, was already infinitely close to the present age.

He is regarded as the top chef in the gourmet world!

'Peerless elegance and unparalleled nobility. '

'This kind of grandeur that seems to contain the atmosphere of the prosperous age is matched with the fragrance of Luoyang flowers wafting from the body.'

Zhao Fuyu didn't notice the change in the expression of the unknown being outside, but was immersed in the information he got.

Then, with the help of previous life knowledge and keen subconsciousness, he conceived a dish that perfectly fits these elements, which has not yet appeared in this world.

Lychee Shrimp Balls are also Concubine Laughing!

In fact, this was originally an ordinary stir-fry dish. With fresh lychee and peeled shrimp, it is a simple stir-fry, which is also a kind of fruit dish.

However, with the evolution of the times, such ordinary stir-fried dishes are gradually unable to attract customers, so there is an ingenious idea, using the appearance of lychees and the delicious fragrance of shrimps, to directly simulate the appearance of real lychees, Concubine Smile.

With the addition of the legendary story of one of the four beauties, this dish has a historical heritage and a color and fragrance.

It has become a new and innovative dish.

And what Zhao Fuyu did was to combine the advantages of the two, perfectly combining the fruit of lychee shrimp balls into the dish and the simulated appearance into one, becoming a real

When a concubine rides the world of mortals and laughs, no one knows it's the litchi!

After conceiving the dishes almost in his mind, Zhao Fuyu's hands were already moving.

The fresh shrimp meat, the nine-section shrimp that are alive and splashing, was directly peeled off all the shells between his fingers.

Pick it up with a tiny toothpick, and a shrimp thread will come out. When the shivering shrimps fall into the basin covered with ice cubes, in the eyes of outsiders, it is only a few breaths, and it is complete. everything.

The next step is to prepare pork suet, which is called back fat in Dongyingzhou's words.

The aroma of this part of the lard is more intense, but it is not as greasy as the fat part. In traditional Zhongzhou cuisine, it is mainly added to many fried foods and desserts.

If 'Concubine Xiao' wants to make up for the lack of oiliness and aroma of shrimp paste, this pork suet is naturally indispensable.

In particular, what Zhao Fuyu chose was even more special suet, black pig suet.

Compared with the European and American white pigs with the largest output, the black pigs from Zhongzhou grow more slowly, and the fat is relatively thinner, but the aroma will be much stronger. At the same time, the texture of the fat will be more gluey. Nearly One step weakens the greasiness.

With the increasing trend of healthy eating, such a ratio of ingredients is also more favored by diners.

Cut off a small part of a whole piece of pork suet that has been cleaned, which is only about a quarter of the shrimp, and then finely chop it. This is another protagonist of the shrimp ball.

According to the tradition, the rest is to increase the taste and slightly sweet horseshoe, but this time the taste of lychee should be highlighted.

Zhao Fuyu will not use the sweet horseshoe, but replaced it with minced lotus root, and then mixed in some fresh lychee juice as a source of water and sweetness.

Of course, this is only the first step in the lychee flavor into the shrimp balls.

But even so, the eyes of the person in front of the bar are already full of colors.

‘This method is not difficult, but very ingenious.’

'Perhaps... he can really become the person who initiated the contract. '

As a representative of the eight million gods, although the woman's personality and strength are not top-notch, she is still a second-level existence, not to mention her noble status and unusual position.

He has a high vision, which is second to none among countless gods, so he is regarded as the inspector of the contractor.

However, after the first meeting, the examiner had to admit that Zhao Fuyu's ability and quality in all aspects at this age have far surpassed those of his age by more than a notch.

She even looked forward to it, hoping that Zhao Fuyu would surprise her again!

In the beautiful eyes, there is a hidden streamer, which seems to indicate that countless existences are behind the light, quietly watching Zhao Fuyu's movements.

In the kitchen, the fire was quickly lit, and with the roar of the cannon, the temperature of the oil began to rise continuously.

In order to ensure that the taste of the shrimp balls can be at its peak, Zhao Fuyu did not start the work of frying after placing all the seasonings.

Instead, after slowly heating up a pot of oil, they began to prepare the other parts of the shrimp balls.

Lychee juice, ginger and scallion juice can remove the remaining fishy smell from the cracked and chopped shrimp. It is paired with only a quarter of the lotus root and pork suet compared to the shrimp, and very little of salt, white pepper, one egg white.

Continuously beat to combine, and finally stir a few times to release the air, then sprinkle in starch to increase the viscosity.

Mix the delicious filling of lychee and shrimp into a ball and you are done. Then use your hands to form the filling into lychee-sized balls and put them directly into the oil pan.

At this time, the temperature of the oil pan should not be too high, and there will be some slight smoke.

It is probably between 150 and 160 degrees. When the outer layer turns slightly yellow, you can take it out to control the oil.

Then raise the oil temperature to 170 degrees and fry again for ten seconds.

Remove the excess fat around the shrimp balls to reduce the greasiness. Then put the crispy rice dyed with red yeast rice into the oil pan.

Fry them until they pop slightly, just like the red bumps on lychees, and then quickly scoop them up.

In this way, basically the seasoning and preparation of this dish have been completed, and the remaining secret lies in the combination of the two, the most critical sauce!

And this is what makes ‘Fei Zixiao’ unique.

I saw Zhao Fuyu taking out a small wooden shelf, wrapping the shrimp balls with a milky white sauce similar to mayonnaise, and then using the sauce to dip a circle of red crispy rice, and then inserted a lychee stick .

It already looks like a real and fake lychee.

Paired with dry ice in a wine glass, accompanied by smoke.

This riding the red dust concubine laughs, no one knows it is a lychee.

It’s already considered a complete success!

Thanks to ‘Tomorrow Cloud Sea’, ‘please mark the reprint’ and ‘Qi Ru Shi Xing sama’ for the reward!