I have a restaurant in East Sakura

In the morning light, it is not as fierce as the afternoon sun.

The slightly warm temperature, coupled with the continuously spreading steam mist, unexpectedly formed the appearance of a breakfast stall unique to the cold oriental morning.

Anyone who has tasted the warm breakfast in the cold morning will find it hard not to connect the scene in front of him with a certain scene in his memory.

This is also the scene that Zhao Fuyu intentionally created.

It can be said that in the food halberd, as long as it does not directly affect the opponent, then it is not an exaggeration to use any means.

What's more, Zhao Fuyu's move is only incidental.

All his energy is still poured into his original soup meatball rice noodles.

Diced fat meat into small cubes, not minced.

The remaining lean meat needs to be finely chopped into minced meat, but because the meat quality of the ancient pig mammoth is extraordinary, it requires more energy, and the effort is far greater than imagined.

However, after chopping and vibrating to soften the meat fibers, the minced meat of these ancient pig mammoths also showed a gem color that had never been seen before.

According to the traditional method, some green onion, ginger and pepper water must be added to remove the fishy smell and enhance the taste.

After all, while the ancient pig mammoth meat is rich in aroma, it also brings out the fishy smell in the meat more obviously, which requires the use of cooking techniques to remove these fishy smells.

Of course, if the meat is fresh enough, the fishy smell will not be too strong, no matter what kind of meat it is, this point is similar.

Ancient pig mammoth is no exception, so it is only the regular onion, ginger and pepper water, after a whole set of procedures of pepper powder, and then paired with a little Huadiao wine, the fishy smell contained in the meat is basically not smelled up.

This is also what Zhao Fuyu expected.

At this time, the minced meat that has been added with water has a very shiny pink color.

At this time, send in the diced fat meat, and while stirring evenly, continue to grab a ball of meat and beat it.

While increasing the stickiness of the meat, it also reduces the air between the meat and the meat, making it more compact after forming a ball.

This is also the conventional way of making meatballs, the key is the seasoning, Zhao Fuyu uses the method of giving the meatballs enough flavor in advance.

Light soy sauce, salt, sugar, and oyster sauce are all included. In order to make the meat have a smooth and tender taste, a lot of sweet potato starch is also added. Of course, the amount probably acts as a binder.

Of course, for Zhao Fuyu, this function is enough.

Take the prepared meatballs to the side of the water pot. At this time, the water in the pot has been boiled once, and then the bottom stove fire is turned into a main fire, only a little small bubbles are rolling.

This state is the best time to shape the meatballs.

There is no need for complicated techniques, just grab a lump of minced meat, squeeze it hard, and leave a slight gap in the tiger's mouth in the palm, and soon you can see a meatball coming out of the gap in the tiger's mouth.

Once scooped with a curved spoon, it can be directly sent into the half-open water pot.

Become a meatball lying obediently in hot water.

After the whole pot of meatballs has been laid down, you can cover the lid and continue to boil slowly for about seven or eight minutes.

Until the meatballs are evenly cooked inside, the meatballs can start the real process at this time.

Of course, it is said that it is the original soup, and the soup with cooked meatballs will not be let go. Use a spoon to remove the blood foam on the top layer, and filter it again.

The stock soup for cooking these meatballs is ready.

Take out a small soup cup, put two meatballs in one soup cup, a little astragalus, a poached egg, a few wolfberries, a red date, and then the original soup full of boiled meatballs.

Just a little more salt and pepper and it's ready to steam.

The time is about half an hour.

The original soup meatballs are finished.

In fact, the meatball soup stewed in this way is delicious enough to drink alone.

But it's not the end, and it's not really complete.

Everyone only noticed the rice noodles and the main yard, but overlooked one thing.

Without all kinds of ingredients that can be matched, wouldn't the soul of Hunan rice noodles be gone?

Capers, sauerkraut, dried radish, chopped pepper, minced garlic, chopped green onion, coriander, peanuts.

These condiments as the basic mix are the key for every Hunanese to have a bowl of rice noodles in the morning.

Even if it has the taste of the store, it will also have the taste of mixing it with your own hands, which is the beauty that everyone will never forget for a long time.

The bone broth of the ancient pig mammoth that has been boiled for a while is separated and used to boil rice noodles.

It can be said that although the time spent is not short, it will be nearly ten years before Zhao Fuyu is basically ready to complete everything.

Just need to assemble.

But I have to say that Zhao Fuyu's breakfast menu is much better than the deserted Caesar Salad at Nakiri Ji, which doesn't show any heat.

I saw the potato chips and lettuce being torn apart at will by thistle, the crisp sound was like real potato chips, but the juice bursting out of them could drive every vegetable lover crazy.

As for the tenderloin banana, this special dreamy ingredient is not complicated to cook. It is cut into thin slices and quickly burnt on both sides.

After adding a fire-roasted aroma, it can also be added to the camp of Caesar salad.

The moment the sauce was poured down, a vision like ten thousand beasts galloping appeared above the cooking, grassland trees, flowers and plants blooming, and more importantly, countless animals ran wildly in the jungle, trampling on everything.

It is the celestial phenomenon in the vision of the kitchen environment.

All kinds of Frost Sky compete for freedom!

It can be said that when Nina Cut Ji shows his skills as a master dragon chef, visions of the kitchen environment will inevitably appear.

It's just that such an astonishing vision is beyond the expectations of quite a few people.

Especially Saeko Busujima and Ena Kiyoshuin have been whispering, and they are not optimistic about the cooking of thistle.

But the reality slapped them hard.

The cooking of Naki-cut thistle is not only great, but also directly arouses the vision of the kitchen environment.

After finishing the final decoration, Nakie Ji raised his head and looked at Zhao Fuyu who was also preparing to finish on the other side, but he didn't notice any sympathy of the gourmet cell.

This is beyond their expectations.

Perhaps for them, only the resonance of gourmet cells can confirm the quality of a dish.

But in Zhao Fuyu's view, the resonance of gourmet cells is only a part, and it is a part of the last ceremony!

Between the steaming dishes and the salad that is about to be served, there is a collision that can be called the ultimate gap