"IGO's materials are still complete..."
Carrying a pile of ingredients and returning to the cooking table, Zhao Fuyu looked a little more satisfied.
After all, for many things, even if he uses the system to exchange them, it is very troublesome, but in IGO, he does not have this worry.
Just use it directly, and there are many novel kitchen utensils that can help him process these ingredients.
It can be regarded as saving a lot of labor.
He gathered all kinds of chili peppers together, among which there is not only Zhanzhan spicy which is very characteristic of Zhongzhou, as the representative of spiciness.
There are also other peppers with different functions, such as dried Qin peppers that bring aroma, green peppers with a slightly bitter and refreshing aroma, millet peppers with a refreshing spicy taste, and even fruit peppers with a slightly sweet taste.
In addition to the various chili peppers, there are also pepper, dogwood, and even yellow mustard, mustard and other ingredients.
It can be said that in order to develop the ultimate spiciness that he has mastered, Zhao Fuyu has already taken all the ingredients that can bring spiciness.
Even the green onions, shallots, and garlic were not spared.
After all, these three can also release spicy flavors.
It is also the ingredient that Zhao Fuyu wants to use.
The spiciness created by the complex ingredients can be gradually displayed in a layered manner to show the comprehensive taste of ultimate spiciness.
What's more, when faced with a fantastic ingredient like ancient pig mammoth that has concentrated meat flavor dozens of times, if its seasoning is not strong and exciting enough, how can it possibly compete with such an ingredient?
If it is enough just to taste the original flavor of the ingredients, then what else does the cook need to cook?
I saw that Zhao Fuyu first soaked the Qinjiao that needed to be processed in hot water. In order to preserve the aroma and create a layered taste, it is necessary to soak it in hot water.
Others, such as Zhanzhan spicy, Hainan green pepper, Erjing tiao, millet spicy, and fruit pepper, need to be put into the juicer. They do not need to be crushed very hard, but they also need to be broken into crumbs the size of rice grains.
In this way, the next step of cooking can fully release the flavor of the pepper.
In fact, if you put aside the many chili peppers and various other ingredients that Zhao Fuyu selected, just look at the other things he chose.
Brown sugar, soy sauce, kaempferol, cumin, star anise, cinnamon, tangerine peel, cardamom, bay leaves and other seasonings and spices, you can basically guess what he is going to do.
After all, there are not many meat dishes that use these replica soy sauce ingredients.
Among them, the famous dish of Zhongshuchuan Province, 'Lizhuang White Pork', is the most famous, and Zhao Fuyu created the dish 'Lava White Pork' based on this!
If Lizhuang white meat is mainly based on the sweetness of garlic, then this lava white meat vividly displays the spiciness and meaty taste, and is balanced with fresh and sweet taste, creating a new type of white meat dish with strong conflicting tastes!
Although this dish has not been actually made yet, in Zhao Fuyu's imagination, the texture and taste of this dish should be even better than the most exciting Lizhuang white meat.
And while Zhao Fuyu was handling various ingredients such as chili pepper and replica soy sauce, Toyotomi Teki and Bunami Deng, who had been blocked by him for a while, had also entered a state of concentrating on cooking.
In particular, Toyotomi Taki's actions are particularly eye-catching.
After all, what he has in his hand is the dream ingredient 'Sweet Whole Fruit' that most people in IGO have only heard of, never seen, let alone cooked!
...
In fact, after Zhao Fuyu showed that he was going to cook a spicy dish, most of the audience's eyes turned to Toyotomi Tiki.
After all, the director of the IGO Kyoto Imperial Headquarters chose a sweet and dreamy ingredient.
Sweet and spicy are just the opposite of each other.
It can be said that Toyotomi Tiki and Zhao Fuyu are completely matched in terms of cooking taste.
The sweetness of the sweet whole fruit is the sweetness of countless fruits. Cooking such dreamy ingredients requires very fine adjustments.
Otherwise, if something goes wrong accidentally, such dreamy ingredients will be wasted.
Toyotomi Taki has always been careful about this. He directly cut off a little bit of the sweet whole fruit and did not use this rare ingredient again. Instead, he used special things to preserve this rare and dreamy ingredient.
Judging by the number of cuts he made, the fruit could at least be used dozens of times, which shows how careful Toyotomi Taki was with this sweet whole fruit.
Of course, the food he prepared was indeed quite interesting.
In fact, Toyotomi Taki's cooking art has always followed the concept of traditional Tosakura cuisine. The only difference is that he also slightly integrated some Central and Western cooking techniques.
The change in taste basically follows the original taste of the ingredients.
To bring out the sweetness of the whole fruit, Toyotomi Taki's first thought was Toyo Sakura's famous chiffon cake, sea salt chiffon cake!
As his skills became more and more obvious, it can be said that his ideas were also cracked by a group of Lin-level chefs.
“The saltiness brings out a deeper sweetness and increases the depth of the sweetness, so that the sweet whole fruit taste will not go all the way to the sweet direction.”
"It's quite a clever response."
"But the balance between sweet and salty depends on everyone's control."
In the opinion of a Lin-level chef, Toyotomi Taki's method is nothing short of noble and righteous, but how can this most correct processing method fully release the sweet taste of the whole fruit and balance the sweetness in it? The taste depends purely on everyone's cooking skills.
There is also the resonance level of gourmet cells.
Using the resonance of gourmet cells to allow ingredients to adjust the way they release their own flavor, this is the most common method of using dream ingredients in gourmet cooking today.
Simply releasing the flavor of dream ingredients to the maximum, and then using one's own cooking methods to balance and control it, is not impossible, but it is relatively rare.
And not everyone can rely on their own cooking skills to compete with dreamy ingredients that have full flavors. This is the reason for the resonance of food cells.
If this resonance is missing, the dishes cooked may not be able to be eaten by people who have evolved gourmet cells once, even ghost-level and dragon-level extraordinary ones.
“Although the confrontation between sweet and spicy is a classic.”
"But the cuisine of the ship's chef may not be weak."
"The flavor combination of tuna and octopus is also a raging wave!"
Looking at Toyotomi Taki, several chefs quickly focused their attention on Deng, who had been keeping a low profile on the boat.
At this time, he happened to be completely dividing the tuna octopus.
The precise and sharp knife skills and flawless knife skills made the Lin chefs present shine in the eyes!
"As expected of Deng on board the 'Sword Demon'!"
