Chapter 139 The Best Place to Eat the Gluttonous Bullfrog
"The next one is this gluttonous bullfrog. I have to say, their gluttonous bullfrog is really spicy and very generous!"
Ye Gui poked it with chopsticks and said, "There should be two bullfrogs, they are quite big!"
The moment he picked up a bullfrog thigh, the red soup dripped down the bullfrog leg and onto the surface of the plate.
A few drops of spicy oil splashed, causing ripples.
This scene made many weak-willed viewers choose to eat bullfrog tonight.
Because this red soup is so cute.
Ye Gui chewed off the meat from the bullfrog's thigh in one bite, and also ate a little bit of red chili oil.
"Huo, it's so hot and spicy!"
Ye Gui fanned his mouth and took a sip of lemonade.
"Everyone, this restaurant's bullfrog is very delicious. It is indeed the second most popular dish!"
"And one more thing, their bullfrogs are treated very cleanly. There is no skin or blood lines, only white bullfrog meat!" www.bǐqυgetν.℃ǒm
Ye Gui found a picture of the last time he ate charcoal frogs: "Look, this is the bullfrog I ate last time. Their bullfrogs can be clearly seen boiled black on their bellies and legs.
The blood line is caused by improper treatment!"
"But every one of their bullfrogs are handled very well. I don't know if it's just my table!"
Several nearby fans who had been secretly paying attention to Ye Gui immediately said: "Master God of Cookery, the bullfrogs on my table are also very clean, and I got there early!"
"Me at my table too!"
Everyone talked, and Ye Gui praised: "That's good, their bullfrogs are not cleaned because of me, they have always been treated like this!"
"And this chili oil is also very fragrant. Because bullfrog meat itself is tasteless, it is usually made into spicy or spicy pepper. However, because the meat of bullfrog meat is relatively tight, it also does not taste good. If the cooking time is
As time goes by, the bullfrog meat will fall apart, and if the cooking time is not enough, it will not be cooked yet, but with their bullfrog, the flavor enters your mouth perfectly every time you take a bite!"
Ye Gui took another bite of the meat from the calf.
Suddenly, he discovered that there were traces of roasting and frying on the surface of the bullfrog meat.
"It turns out that it's like this. It's a good idea. They first roasted the bullfrog and covered it with chili powder. They dried the water by roasting it so that the chili powder could be marinated and tasted. Finally, they used water
The cooking method locks in the flavor a second time, and then adds cucumber and senjang to reduce the spiciness of the chili pepper!”
"A very remarkable technique. This is an authentic Sichuan cooking technique. The chef of this dish seems to be Abe's apprentice!"
"But everyone, do you know where the best place to eat a gluttonous bullfrog is?"
Ye Gui suddenly said mysteriously.
Ye Gui looks mysterious to everyone, isn’t he just bullfrog meat?
Which one is the most delicious?
"It's actually the bullfrog shank meat that fell into the pot. Because the shank meat is connected by a tendon, it easily falls off during cooking and gets mixed into the garlic rice!"
"And because the bullfrog's hind legs are relatively strong and its calf muscles are well developed, it tastes the most tender. Only professionals can find the calf meat in the garlic rice at a glance!"
With that said, Ye Gui took out a piece of meat that was similar to garlic rice.
He exerted a little force, and the chopsticks crushed the middle of the meat, revealing the layers of muscle lines.
Ye Gui ate it in one bite: "Ah, it's garlic rice!"