The rising mist enveloped the kitchen.
It's hard to believe that Zhao Fuyu almost turns on all the stoves in the kitchen when making a dish.
The soaked matsutake mushrooms, porcini mushrooms, antler mushrooms, bamboo fungus, gallinopsis mushrooms and other mountain delicacies are placed in a ceramic urn, and water is poured into it until it boils.
Then take out all the delicacies, wash them again, clean the pottery urn, and put the delicacies at the bottom, and then put the deodorized scallops, abalone, fish lips, shark's fins, bird's nests, and ginseng fish maw. The other items were placed in the pottery urn one by one.
Finally add the deer tendons that have been softened in the pressure cooker.
At this time, there is no need to add anything else or water, just put in a small jar of Huadiao wine that can just cover all the ingredients, and then turn on the heat and boil it directly.
There is no need to cover the lid, just boil it over high heat to remove all the alcoholic taste of Huadiao wine, leaving only the final rich and mellow fragrance and the delicious soup that is unique to delicacies from the mountains and seas.
At this time, the poultry soup simmered over low heat was still sizzling with heat.
Only ten minutes have passed, and there is more than enough time left, and Zhao Fuyu has also begun to deal with the second key to this soup-filled yellow croaker!
Also called the Golden Dragon...the big yellow croaker!
Yellow croaker served cold, even in the freshest state, is lifeless, but this does not affect the taste of the fish.
On the contrary, because it has passed the rigor mortis stage, the taste will be more flavorful.
First use scissors to remove the gills, then remove the scales on the large yellow croaker, then use two chopsticks to poke into the abdomen from the mouth, twist and twist, stir the internal organs inside to the chopsticks, and slowly pull with the chopsticks Get out.
Then use a sharpened bamboo knife with a specially polished blade to insert it from the mouth of the yellow croaker until it is close to the tail.
Stopping at the penultimate section of the fish's tail, Zhao Fuyu followed this position and broke the spine of the yellow croaker with just a slight movement.
Then use the blade of the knife to cut through the bones along the spine, then switch to the other side and continue to cut open.
Finally, use your fingers to grasp the big backbone of the fish, and with just a slight force, you can directly pull out the main backbone of the fish.
This is the whole fish with the bones removed.
In fact, there isn't much skill to this kind of thing, it just depends on practice making perfect.
At that time, Zhao Fuyu spent a lot of energy in order to practice deboning whole fish, whole chicken, whole duck, and even various quails, pigeons and other ingredients.
Nowadays, seemingly easy and quick methods all reflect extremely superb basic skills.
Even Ma Jianxing, who had experienced a lot of cooking skills in Zhongzhou, couldn't help but look shocked when he saw Zhao Fuyu deboning the whole fish so easily.
No one knows better than him how difficult it is to achieve this step.
After removing the bones, although Zhao Fuyu was full of confidence, he still carefully checked whether the fish skin was damaged, and then poured a full fish belly with green onion and ginger cooking wine, which was a way to remove the fishy smell.
Also check whether the fish meat is damaged.
When the onion, ginger and cooking wine juice has been poured out and there is no bloody smell after pouring it out, you can stuff a few green onions into the mouth of the yellow croaker to support the fish belly.
Solidification is on the one hand, and on the other hand, it is also the second method of removing fishy smell.
At this point, it can be said that all that is left of this yellow croaker soup is the assembly part.
Steam fresh hairy crabs, add ginger slices, perilla and cooking wine.
After the crab meat and crab roe are cooked, take out the crab meat and crab roe, add a little dogwood and sea salt, and stir-fry over low heat to bring out the aroma of the crab roe and fresh meat.
This forms the third level of deliciousness, which is no less delicious than mountain delicacies and seafood.
So far, all that’s left for this dish…
Well, only time is left!
...
"What a quick trick."
"At this speed, I'm afraid it won't take more than an hour and a half for the food to be served."
Although they have been sitting and waiting, Ni Gui Zhixu and the others are not boring at all.
Zhao Fuyu had already brought tea, cold dishes, stewed vegetables platter and other appetizing snacks.
However, when they saw Zhao Fuyu's cooking skills in the kitchen, they said they didn't need these things at all. The cooking skills alone were enough to accompany the wine.
"Yeah, it's really amazing..."
Busujima Saeko looked at Zhao Fuyu in the kitchen with fascination, and had already begun to think about how to bring the two of them closer.
However, Nakiri Senzaemon and Yukihira Seiichiro, who are among the real authorities, are not in a hurry.
Because they know that the real difficulty of this dish has just begun.
The fusion of flavors is the key!
"But, it's really strange..."
"After cooking for so long, there is no resonance at all. What is the heart of Fuyu's chef?"
After looking carefully for a long time, Yukihira Seiichiro showed a confused look.
He was definitely very sure of Zhao Fuyu's cooking skills, but why was there no trace of supernatural resonance in his cooking?
As for the failure of food processing, this is simply impossible.
Not to mention anything else, just the enticing smell of a few ingredients is enough to explain everything.
On the contrary, Nakiri Senzaemon, who had broader knowledge and deeper knowledge, heard Seiichiro's confused whisper, and his eyes moved, as if he remembered something.
There are some uncertain doubts.
After all... that is already a thankless task. Even if Zhao Fuyu's grandmother is famous for having a bad temper, she wouldn't push her grandson to take such a path, right?
You know, in this era, that road... is basically a dead end!
...
The resonance of ingredients is the extraordinary phenomenon created by the arrival of food cells into the world where cooks devote themselves wholeheartedly to it, using their own cooking hearts as the node.
Zhao Fuyu can certainly do it.
But to him, this resonance is just a waste of time and the flavor of the ingredients.
Keeping the spirit of the food contained until it explodes at the moment it is served is the time when a dish is most perfect for diners to enjoy.
So even when cooking, he would suppress the resonance of the food ingredients to almost nothing.
After all, when Zhao Fuyu broke through for the first time, he did not break through with the resonance of gourmet cells according to the conventional route, but he broke through with resonance later.
This allows him to control the resonance of his gourmet cells with more control than ordinary special chefs or even Lin chefs.
Of course, the opposite is...Zhao Fuyu does not have such a thing as a 'cooking heart', or in other words, his cooking heart is the way of 'seasoning'!
...
After half an hour, the poultry stock is finished first.
At this time, you can mix the breast meat left in advance with the onions, ginger, salt, and egg whites in a food processor and grind them into a pulp.
Then strain it through a fine sieve to remove the fascia from the meat.
Then, remove the chicken and other debris from the poultry stock, leaving only the soup with a layer of oil floating on it.
At this time, put the filtered soup water into the soup pot and simmer over low heat until there is a slight fish eye bubbling.
Add one-third of the meat slurry, and wait for the meat slurry to slowly cook over low heat without stirring or moving.
At this time, the broth must not be boiled. Just keep it warm over low heat and bubbling slightly. When it starts to boil, turn off the heat immediately. Wait until the temperature drops a little, then continue to simmer over low heat until the meat slurry forms. Then filter it with gauze. once
At this time, the remaining broth is quite clear, and seven to eight percent of the fat has been removed.
Then repeat the filtering twice until the soup water is clear enough and there are very few oil stars.
This is the so-called best fresh 'top soup', used to prepare clear soups and soup dishes.
Then add these top soups to the delicacies and seafood that have been simmered in the pottery urn, and then continue to simmer for half an hour, then freeze them quickly.
At this time, Nakiri Senzaemon and Yukihira Seiichiro couldn't help but cheer up and carefully watched Zhao Fuyu's every move.
Because this dish is coming to its final stage...
It is also the most error-prone stage.
Soup! !
