If others can't see it, can Senzaemon recognize what is in Zhao Fuyu's hand?
It is the mullet eggs, which are the eggs of the squid!
This is not called 'mullet' but is actually the mullet roe of the mullet, but the roe of the squid. After removing the outer layer of film, there are layers of fish eggs stacked inside.
Many people like to eat baby squid, especially those with eggs, because at that time, the texture and umami taste of the baby squid will be significantly improved after laying eggs.
This is what mullet eggs are for.
Zhongzhou used this to create a dish known as "Zhongzhou's No. 1 Soup".
Of course, this so-called name is only spread in a small area, but just being able to be called such a name is enough to show the deliciousness of this kind of cuisine.
But... in the eyes of the Food Demon King, although such food is good, it is just good.
Compared with Erina's dish, it's still far behind, let alone using it to change it to cope with the next meal.
It’s as if he is deliberately trying to lose!
But looking at Zhao Fuyu's appearance, especially his preparation, it didn't look like he deliberately wanted to lose.
'Could it be that even I can't keep up with his thoughts? '
'How can this be? ! '
Thinking of this, Nakiri Senzaemon immediately eliminated that possibility. In other words, is there really something in Zhao Fuyu's soup that might surprise him?
'There is a limit to improving the taste of ingredients with cooking techniques. How come the guy from Buyeo doesn't understand this...'
For the time being, Senzaemon could only attribute this to Zhao Fuyu falling into a small corner and being unable to turn out.
It just so happens that Erina's cooking skills may be able to wake up this young man and prevent him from wasting his time.
With a glimmer of light flashing in his eyes, Nakiri Senzaemon immediately thought of the next series of arrangements. Then it would be logical for Zhao Fuyu and Nakiri Erina to conduct cooking training together.
'Young people just need to get in touch with each other and rub their ears together...'
'If I continue to add fuel to the flames, many things will go smoothly! '
He couldn't help but smile. If it were an ordinary person, or if Erina didn't want to, Nakiri Senzaemon wouldn't do this.
This is his granddaughter, his beloved.
But Zhao Fuyu himself is Erina's favorite candidate, and with such an amazing talent, it's different.
Senzaemon, who just wanted to settle the relationship between the two as soon as possible, didn't mind having a few more confidante around Zhao Fuyu.
Who is not young and frivolous, as long as Erina is willing, the only thing is that Erina must be the main palace!
Regardless of the fact that the older he gets, the more random thoughts he gets, and even the more outrageous the Food Demon King becomes.
Zhao Fuyu slowly peeled off the mullet eggs piece by piece, letting them float in the water like floating clouds, then directly put them into the drain net and rinsed them gently.
Fortunately, this is Dongying, which is close to the coast and has abundant seafood production, so he can get these fresh mullet eggs so easily. If it were inland, it would be difficult to have such fresh quality.
Many times, they are even pickled products.
Those are troublesome to deal with.
After peeling it like this, you have to put it in water and boil it until it is just boiling and no big bubbles appear. Then turn off the heat and use this water to soak the peeled mullet eggs for four or five hours. Only with some effort can you use the pickled mullet eggs for cooking.
Of course, these fresh ingredients are not so troublesome now. After rinsing them briefly, they can be directly put into a wok filled with cold water and blanched.
Similarly, this kind of blanching is to remove the fishy and salty smell of mullet eggs.
Don't forget that this is seafood, the saltiness is much higher than that of ordinary ingredients, and the fishy smell is even more so.
However, you must also pay attention to the heat when blanching, otherwise when you eat it, it will not be tender and smooth, but will appear tough and chewy, and the essence of this dish will be lost.
Therefore, Zhao Fuyu must always stay in front of the boiling pot, staring at the soup pot. When he finds small bubbles starting to appear, he can turn off the heat, but must not boil, otherwise the mullet eggs will become old in an instant.
The first step of blanching is definitely not possible. Use a pot to add another pot of water, and then use cold water to completely lower the temperature of the mullet eggs.
Rinsing the mullet eggs once not only removes the excess fishy smell, but also the impurities that may be stained. It also cools down the temperature of the mullet eggs to prevent them from being overcooked when blanched again.
Rinse until completely cooled, then put it in water, continue to blanch, and repeat the previous steps.
Then wait until the fire is turned off and smell the smell in the water to see if there is any fishy smell. If there is no fishy smell, test the saltiness of the water to see if it is too salty.
Generally speaking, it is necessary to blanch it again, usually three to four times, so that the mullet eggs are basically processed.
All that's left is to wait for the final assembly part.
At this time, less than half an hour had passed, and even the soup stock had not been drawn out.
This is why Zhao Fuyu feels that three hours is too long.
Although this 'braised mullet and egg soup' has a great name, except for the details, it is not complicated to make.
The key lies in the processing of the main ingredients. The most troublesome part is the mullet roe, followed by the soup stock.
Now that the mullet roe has been processed, all you need to do is wait quietly for the stock to simmer.
This is also part of the dish that Zhao Fuyu conceived. In fact, in order to master the ultimate freshness... Zhao Fuyu's practice has almost included mountains, seas, lakes, and inland vegetables and fruits.
The final choice is based on the five categories of sea, land, sky, mountain, and lake, and naturally there are various outstanding taste types.
And this 'braised mullet egg soup' is the prototype of one of the flavors.
'Now it's just time to wait...'
Zhao Fuyu looked at the rising pot of soup with a very indifferent expression.
There is an indescribable sense of ease and ease.
...
'The soup, seafood, and meat can make a wonderful piece of music, but the ingredients that add color must be those ingredients. '
I have already learned that Zhao Fuyu must perfect every detail of the food structure, and finally stack up unusual surprises.
Nakiri Erina did not relax at all after completing a basic soup. The cut beef bones were also blanched and directly put into the pressure cooker for stewing.
But in addition to beef bones, there are also beef tendons, beef tendons, beef brisket and other parts.
Of course, in addition to these beef bones, carrots, celery, brazil, cumin, bay leaves and other ingredients are also added to remove the peculiar smell of beef.
What’s even more critical is that except for two-thirds of the liquid in the pressure cooker being water, the rest is all red wine that also comes from Riesling!
And the taste of wine will also be one of the main features of Erina's French soup!
