"Fuyu-kun, you have this configuration."
"It's a bit like the 'Ginseng Chicken' from Chaoguo. Do you want to do that?"
After all, Busujima Saeko has been staying with Zhao Fuyu for a while, and has been secretly learning about cooking.
Of course, not everything was gained. At least at this time, I had tasted some of Zhao Fuyu's cooking ideas.
"Similar but not quite."
"There are still some elements of Zhongzhou's 'Fishen Soup' in its roots."
"Chicken porridge, chicken porridge, of course it also needs some Cantonese porridge water to taste right!"
Zhao Fuyu pointed at the earth fish he had found specially and some lard. These are all things that are used when cooking porridge base in Cantonese style.
Once combined with him, it became one of the context and core of the 'Soul-Souling Chicken Porridge'.
There are additions and subtractions to each dish, and fine-tuning was made according to Isayama Yomi's situation to achieve a two-pronged effect.
For example, ginseng and red dates are all medicines that can replenish qi and nourish the body. They are also used to restore the essence of Isayama Yellow Spring. You must know that essence, energy and spirit are closely related. If the essence is sufficient, the spirit will be strong. This step is to strengthen the foundation and strengthen the body. .
The ingredients used in the Four Divine Soup, Gorgon Fruit, Lotus Seeds, Poria, and Huaishan, have the effects of strengthening the spleen, removing noise, and concentrating the mind, and can alleviate the lingering thoughts awakened in the killing stone.
These medicinal materials, together with chicken and other ingredients, can awaken Isayama's yellow spring.
Zhao Fuyu actually does not have many complicated techniques for cooking this chicken porridge. He just stuffs these ingredients and herbs into the chicken belly, then puts in five five-color grains: mung beans, glutinous rice, adzuki beans, black beans, and millet, and then seals it with chicken legs. Live in the opening of the chicken's belly.
This basically completes the main body of the dish.
The next step is to lightly grill the earth fish, sear both sides until slightly browned, then put it into a boiling soup pot, add onion, ginger and whole garlic, and cook together.
After the taste of the earth fish comes out, boil the soup for ten minutes, and then put the chicken stuffed with ingredients into it. Do not lower the heat at this time.
In order to remove the foam from the chicken, boil it over high heat for a minute or two, and use a slotted spoon to continuously remove the floating blood foam and impurities.
Once the impurities on the soup surface are no longer visible, you can use cold water to press down all the blisters that have boiled over.
After that, when the water boils, those impurities that disappeared will appear again.
Repeat this three times. By the third time, all the impurities have been removed. Generally speaking, the odor and fishy smell of the ingredients in the soup will not remain.
This is also the way to blanch a lot of meat. After doing this, you can even stew it directly in a pot of water to make a good soup.
As for Zhao Fuyu's technique here, the purpose is actually very simple. After removing the miscellaneous flavors of the ingredients to the maximum extent, the taste of all the ingredients can be preserved as completely as possible in one pot.
All that needs to wait next is time.
But unlike the expected 'Ginseng Chicken', Zhao Fuyu's dish does not require more than two hours of slow simmering.
Especially for ingredients like chicken, stewing for two hours is almost a death sentence for the chicken. It will release all the chicken flavor, leaving only tasteless meat residue.
So after everyone felt that they needed to wait for a very long time, Zhao Fuyu actually opened the lid of the pot after just forty-five minutes.
And he picked up the onion, ginger, garlic, and even the earth fish inside.
When most people thought that this was all he did this time, no one expected that Zhao Fuyu would directly take out the chicken that was still being stewed.
The soup continues to simmer, but the chicken has been fished out.
Then while the chicken was still piping hot, Zhao Fuyu directly used the clean steel hands that every cook has and began to cut the already rotten chicken into eight pieces!
I saw that under his hands, the chicken juices quickly flowed out and the chicken juices spread everywhere.
Fortunately, there was a tray underneath, so that the essence of the product was not wasted. Even such a complete baby chicken was already in a state of disarray.
The chicken was almost stripped away, leaving only small rice balls of glutinous rice and mung beans wrapped in a chicken rack.
These are the things Zhao Fuyu wants!
I saw him peeling the glutinous rice, mung beans and other items from the chicken rack, and the rest of the medicinal materials that had been simmered for a period of time were also picked aside.
Soon the glutinous rice, mung beans and other five-color grains were put into the soup to continue cooking. Even the chicken juice and chicken fat in the tray were not wasted and were put into the soup pot.
On the other hand, the chicken bones and medicinal materials that were removed were found in a medicinal gauze bag, all put in, and then put into the soup that had a vague look like chicken porridge and started to cook.
At this point, you cannot cook with the lid on, because after these grains are added, the bottom will be burnt if you are not careful. At this time, you need to take a long enough spoon and start stirring continuously in the soup pot.
In this way, the effect of Cantonese-style porridge base can be achieved, and various flavors can be thoroughly integrated into the porridge water.
'Such a complicated yet simple method was used to fully bring out the flavor of the ingredients...'
Naturally, Feng Bushizi also dabbled in cooking. Looking at Zhao Fuyu's movements in the screen, he showed a hint of admiration.
Now he is more and more certain that Zhao Fuyu has the ability to recall Isayama Huangquan.
'Then you need to pay attention to the next arrangements. '
He secretly scanned the circle of everyone present, but his subordinates had secretly issued orders to strictly monitor these people.
...
"Such cooking techniques and methods..."
"It seems very complicated, but why is there a sense of harmony and unity?"
Seiakiuin Ena was not a novice who didn't understand anything. She stood aside and asked Busujima Saeko in a low voice.
"Because this is fusion, not simple borrowing."
"The underlying philosophy is the same, the only difference is the means."
"It's like there are many ways to swing a sword, and the styles are complicated, but the only way to truly kill your opponent is when the blade comes to you!"
Busujima Saeko used a metaphor of swordsmanship, which also made Seishuin Ena understand the stage Zhao Fuyu was in now.
This is a realm that can embrace all rivers and is enough to be called a large realm!
Because it had been boiling for nearly an hour, Zhao Fuyu stirred the fire slowly this time and stirred continuously. In fact, it only took the same forty-five minutes.
The various beans have been cooked until soft, but the color has not affected the soup. The main tone is still the feeling of chicken soup, and the lard added later adds a mellow aroma.
Unknowingly, as the porridge came to an end, the smell wafted out, and even the two women in the kitchen looked surprised.
The appearance of this fragrance made the two of them lose their minds for a moment, which is enough to show what realm Zhao Fuyu's dish has reached.
And in the sealed room, Isayama Yomi, who should not be able to smell anything at all, seemed to smell a strange fragrance. His struggling and twisted head suddenly stopped, and a pair of red eyes full of murderous intent suddenly appeared. Gradually, yellowish pupils similar to those of beasts appeared.
It seemed that the cooking that Zhao Fuyu was about to finish finally had something beyond murderous intent.
That's the appetite instinct that is obsessed with killing accidents!
