Regardless of the previous processing, bone removal is already a very difficult skill.
Even among the ten heroes of the contemporary Yuanyue, those who can complete these pre-requisites are enough to make them into the top five.
But for this famous dish that can be ranked as a "Man-Han banquet", it is just a really difficult appetizer.
Next, there are three processes of frying, sealing, and steaming. The slightest difference in each step is enough to destroy the taste of the yellow croaker in the soup, or even make the whole dish lose its previous efforts.
This is why Seiichiro Yukihira and Senzaemon Nakiri, two big names in the culinary world, began to pay special attention to the details of Cho Fuyu's cooking.
Because from here, we can see how far Zhao Fuyu's cooking skills have come.
...
The crabs are opened, dogwood is added to the crab powder to remove the coldness, ground ginger is used to remove the fishy smell, and sea salt is added to enhance the flavor. What is left is a bowl of yellow-orange crab powder.
Freshly made crabmeal will have a slight fishy smell if frozen. In order to control this, Zhao Fuyu did not add the crabmeal directly to the cooked pottery vat soup.
Instead, the soup is quickly frozen, and then the crab meat is put into the fish maw just before the soup is frozen.
In this way, the taste of the crab can be preserved to the greatest extent, creating an absolute balance with mountain delicacies and seafood.
The saltiness in the crab powder can also extract the deliciousness of the latter two, using saltiness to closely connect the three flavors into a whole.
Strong at first and then weak, with a long aftertaste.
To achieve this, it is necessary to ensure that the soup for filling the yellow croaker does not leak out.
Therefore, even Zhao Fuyu was focused and extremely cautious in his next actions!
Zhao Fuyu picked up the yellow croaker with green onions and the bulging belly. He patted both sides with a thin layer of starch and placed it directly in the colander.
Next to it is a pot of oil that has already been burning with smoke. The temperature is at least above 1890 degrees, approaching the high oil temperature of 200 degrees.
According to common sense, such a high oil temperature is not suitable for frying things, unless it is a very small thing that needs to be re-fried quickly and needs to be cooked twice.
Otherwise, high oil temperature will cause the outside to be overcooked and mushy, while the inside will still be half-cooked.
But for Zhao Fuyu, or for soup-filled yellow croaker, this oil temperature is the most appropriate.
The thin layer of starch not only absorbs excess water from the fish skin, but also creates a protective layer for the yellow croaker's deboned outer skin, allowing them to shape and support their bulging bellies.
The next step is to scoop up the oil that has been fried to a very high temperature, pour it evenly on the large yellow croaker, and pour the outer starch into a slightly crispy shell, and even make the fish skin crispy to a certain extent. Maturity is the best state.
This requires extremely high heat control and immersion in oil temperature.
By pouring oil, the temperature difference between the oil pan and the frying spoon is used to control the entire pan of frying oil, and the cooking can be done so delicately that it is almost flawless.
It can be said that Zhao Fuyu's current cooking skills and ease of handling are enough to amaze people who are familiar with cooking.
But for two people like the 'Eating Demon King' Nakiri Senzaemon and Yukihira Seiichiro, they saw more things.
It is also the key to determining how far a cook can go...cooking wisdom!
Because Zhongzhou and Dongying have a lot of intersections, the two of them naturally know something about cooking yellow croaker in soup. It is because of their understanding that they know that according to the orthodox steps, in this step, it is not to use oil. Method to shape yellow croaker.
But Zhao Fuyu changed this step and made it more perfect, which can improve the quality of the food to a higher level.
You know, if it is a whole pot of frying, even the most powerful expert cannot fully control the temperature of every part of the pot without gourmet cells.
Even with the help of gourmet cells, even the best chef will have deviations in controlling the instantaneous temperature changes of the oil temperature when frying.
But... oil pouring is different. The frying spoon is in your hand. How the high-temperature oil falls on the ingredients after it comes out of the pot is a test of the cook's control.
Transform an objective problem that is almost impossible to change into a factor that can be controlled by the cook.
This is where Zhao Fuyu’s wisdom lies.
As for the praise for not following the rules...
In the culinary world, there are only time-honored restaurants, but there is no such thing as authentic.
The most authentic thing is not based on inheritance, but two words...'delicious'!
...
Watching a yellow croaker that was only slightly golden at first, gradually transformed into a completely golden and crispy fish.
Zhao Fuyu even smelled the rich aroma of green onions on the tip of his nose as they were continuously drizzled with warm oil. At this point, it meant that the fish had finalized its shape and could be removed from the oil pan.
Place the yellow croaker flatly on a plate and quickly use a fan to cool it down. The wind must pass through the large mouth and enter the inside.
Only in this way can the yellow croaker be completely shaped into a big mouth and a rich belly.
You can also stuff more soup jelly into it.
At this time, the soup in the ceramic pot has almost been simmered until it is thick. There are many gelatinous and rich things in it, so there is no need to add any seasoning.
It was just sent into the deep freeze for ten minutes.
The already hard soup jelly has come out of the oven. Mix these things with the crabmeal with the dogwood removed, and stuff it into the belly of the fish. It should not be too full. It should be 80% full, giving some space for the melted steam, and then use a piece of it. Seal the fried green onions and stuff a shiitake mushroom outside.
You can put it directly into the pot and steam it for fifteen minutes.
After the water boils, put it in, and soon there will be a faint aroma. The diners present seem to forget everything else and focus all their attention on the boiling pot of steam. Inside the pot.
To the outside world, fifteen minutes is not a short time, but to these diners, it seems that they are intoxicated by the aroma, and the time has passed in just a blink of an eye.
'The aroma steals the soul! '
'It turns out that the fragrance really captures the soul! ! '
His nose was twitching, and Ma Jianxing's expression at this moment, without even looking at it himself, he knew it would be a bit ugly, but he didn't care.
Because...he can now completely confirm one thing.
That is this young chef, this legendary cook who tamed the tyrant... turned out to be...
Even Ni Gui Zhixu could see the surprise in his eyes. He had been with Ma Jianxing for a long time, and this was the first time he had seen the old man acting so gloomy.
'Is that boy's cooking so amazing? '
He shrugged his nose and Nigui Zhixu took another sip of beer, but somehow, as if the taste of the wine also added a hint of aroma, his appetite became unbearable.
'However, the aroma of that dish... is indeed a bit scary! '
The scent that can make an expert martial artist lose all five senses in an instant, leaving only the intuitive sixth sense... can no longer be described as powerful.
According to Ni Gui Zhixu's thoughts, it can only be described as scary.
...
Swallowing his saliva, 'The Demon King of Food' Nakiri Senzaemon didn't know how long it had been since he showed his appetite so directly.
But as the fragrance spread, he had to admit one thing.
He indeed underestimated Zhao Fuyu.
Just based on the intensity of the aroma, even the dishes prepared by Gin Dojima, who is now a Lin-level giant under Totsuki, when he was a special-level chef, did not give him such a strong attraction.
Thinking of this, he suddenly turned his head to look at Seiichiro Yukihira, but he saw no look of surprise on the former Shura's face.
Just when he was about to ask something.
The figure carrying the food had come to his side, and a calm voice sounded.
"The golden dragon crosses the sea and receives the Eight Immortals!"
"Please enjoy!"
As soon as he finished speaking, a lid was slowly opened in front of Nakiri Senzaemon.
Immediately, countless steaming smoke rushed out, gradually evolving into a mirage-like scene.
Accompanied by the vague and vague five-color glow, it spreads all over the sky.
It made everyone present wide-eyed! !
