Zhao Fuyu, who has entered the state of cooking, does not care about the influence of the outside world. This state is called "into the subtleties" by him.
However, his grandmother laughed and gave him a slap.
He is said to be very knowledgeable at such a young age.
'A gadget like yours is nothing but concentrated concentration...'
But even so, the old woman didn't ask him to pay attention to changing this state. Instead, he continued it like this, which also made his cooking more stable than ordinary people.
Remove the cleaned black pork chops one by one, then use a machete to cut them neatly into thumb-sized sections, and then put them into the basin again for cleaning.
Only when the water is no longer turbid and has no blood color can it be fished out and let the cut chops drain naturally in a colander.
Seeing his step, Shirahama Kenichi, who knew nine things about cooking, couldn't help but ask Miu Fuulinji next to him.
"Miu, if Chef Fuyu does this, won't it reduce the flavor of the pork itself?"
"Wouldn't it be even more disadvantageous against Wagyu?"
However, Fenglin Temple Meiyu just shook her head slightly and explained to the guy next to her who was now considered the only disciple of Liang Shanbo.
"Of course not. The smell of livestock is so strong that the blood will have a fishy smell."
"This kind of cleaning action can just remove the peculiar smell of the pork itself and retain more of the rich flavor of the pork."
The so-called "water dwellers are smelly, meat eaters are smelly, and herbivores are smelly." '
Omnivorous animals like pigs naturally have fishy smell, so they need more ways to remove the smell.
As for whether the meat flavor is retained, these deodorizing methods will not affect it too much, because the taste of the meat itself cannot be removed by simply using water.
In other words, it cannot be removed by simple washing.
In fact, when cooking, the step of removing the fishy smell is to subtract the ingredient itself and reduce its own taste, so that the combined taste and the taste of other ingredients can complement it.
This is the true meaning of cooking.
To harmonize, cooperate, and assist each other.
Instead of simply highlighting a certain ingredient, or simply pursuing the original taste of one ingredient, if that's all, why would there be any cooking methods?
Watching Zhao Fuyu drain the cabbage, then start cutting the onions, ginger and garlic.
Only use the white part of the green onion, cut the ginger into slices, and use the whole garlic.
Then there were no other ingredients. Instead, a large bowl was used and various condiments began to be prepared.
White sugar, rock sugar, tomato paste, aged vinegar, rice vinegar, oyster sauce, light soy sauce, rice wine, pepper, salt.
Mix it in according to the proportion, then mix it with water that is almost 1:2 with all the seasonings, and the sauce for a dish is complete.
It also completely exposed the dishes Zhao Fuyu wanted to make.
...
"Sweet and sour short ribs?"
"Zhongzhou's famous dish... But for such a duel, with this kind of home-cooked food..."
"Would it be too...?"
"Common!"
Wenjing Saburo was the first person to see that Zhao Fuyu was preparing to cook, but he never expected that when faced with such high-level ingredients from his opponent, Zhao Fuyu would just come up with a simple home-cooked dish from Zhongzhou.
'Is this confidence...or arrogance? ! '
...
At the same time, Saburo Wenjing was not the only one who noticed the direction of Zhao Fuyu's cooking. The red-haired boy and the guy who looked like a junior high school student who came in at the end also recognized him.
"Do you think you can defeat your opponent with such a simple dish?"
"I want to see...if you can win!"
Thinking of his father's instructions, the red-haired boy became a little more interested, but he noticed that Zhao Fuyu's sauce ratio was not concealed.
He has also made home-cooked dishes such as 'Sweet and Sour Spare Ribs', but the proportions used by Zhao Fuyu are completely different.
'What would that sauce taste like?' '
The boy with brown and golden hair next to him was also curious about the ratio of sweet and sour sauce used by Zhao Fuyu. No one knew it better than him who was proficient in Zhongzhou cuisine.
For Zhongzhou cuisine, even if the proportions of some seasonings are just different, the taste of the same dish can be one in heaven or one on earth.
...
Zhao Fuyu didn't care how many people's attention his cooking attracted. He just followed his own pace and started cooking his set dishes bit by bit.
After the drained pork chops were ready, he began to heat a pot of oil.
The oil needs to be light-flavored, soybean oil, peanut oil, and corn oil are all acceptable.
When the oil temperature just starts to rise, you can add half of the ginger slices, and then wait until the oil temperature rises to about 140, then add the green onions. At this time, the fire must be continued.
Accompanied by the sound of frying, when half of the white water on the green onion is fried and it turns slightly withered, you can add all the peeled garlic.
At this time, you have to keep an eye on the oil pan. When the aroma of onions, ginger, and garlic is all strong and tangy, and the garlic begins to turn slightly brown, you can scoop up all the onions, ginger, and garlic.
Then turn the heat to medium-low heat, put all the prepared pork chops into the oil pan, and stir-fry continuously.
Before long, a smell carrying the aroma of onions, ginger, garlic, and the extremely rich meaty flavor of pork ribs began to spread in the middle of the night.
Even the cook who used Wagyu steak couldn't smell the ingredients in his cooking for a while, and his mouth and nose were completely filled with this extremely rich smell!
"How can it be?"
"It's just the pork ribs that have been over-oiled. How could it produce such an aroma?"
An incredulous voice came out of his mouth.
But it is destined that only he can think about this answer himself.
As his opponent, Zhao Fuyu would not answer him so kindly. Instead, he kept using the frying spoon to push the pork ribs, which were losing water in the frying pan.
Nowadays, the condition of the ribs before they were put into the pot is no longer visible. The slightly pinkish-white ribs have taken on a slightly burnt-brown crunch after being fried.
After the water evaporated, the nearly four kilograms of pork ribs now weighed less than two kilograms.
At this time, the outer layer of the ribs has slightly formed a crispy shell, and it is time to take it out of the pot.
There is no need to wash the pot. After pouring out the oil, just add the onions, ginger, garlic, and ribs that you fished out before, and then pour in all the long-awaited sauce.
The water of these sauces should be just enough to completely submerge the ribs, and the rest is to cook continuously for thirty minutes.
One cannot leave the pot, and one cannot leave the fire.
After cooking for fifteen minutes, remove all the onions, ginger, and garlic that have released their flavor for the second time, and you can begin the final process of collecting the juice.
And as this ordinary sweet and sour short ribs came to an end.
The dark cooking talent standing opposite Zhao Fuyu found in despair that no matter how he applied his advanced cooking skills, he could cook the wagyu beef in front of him.
It seems that the appeal of Zhao Fuyu’s cuisine cannot be shaken at all.
Everyone in Ye Zhonghuo put their attention on his side, and on the other side as the Shoji.
Using Tozakura Market, which can sell the highest quality ingredients and beef in shopping malls...
Has been unconsciously forgotten by everyone! !
