I was only called the wrong name, but never the wrong nickname.
Deng Fang, who is known as the "Knife Demon", is best at the various dishes in Tozakura cuisine that require knife skills.
Whether it's tempura, sashimi, sushi, kaiseki.
It's easy to handle with ease under his blade.
Now everyone present saw the sword ghost's craftsmanship once again, his precise and even frighteningly sensitive sword skills.
Each part of ingredients such as tuna and octopus is perfectly separated.
The squid legs at the back were cut open one by one, and the hard core inside was removed.
The tuna in front had its stomach opened, and the roe was placed in a basin and washed continuously under the smallest gentle flow of water from the faucet.
The fish belly was opened, the fat belly was cut off, the middle belly was also divided, and the remaining red meat had the fish bones and fascia removed and was set aside.
Even the meat leaning on the fish bones was dug out by Deng on the boat with a spoon.
The whole body of the fish, only the head seems to have not been processed yet.
The others have been completely removed, leaving only a huge white bone.
Such a stunning display of knife skills is simply dazzling. What's more important is that Deng's movements on the boat are not very fast, but are completed step by step at his own pace.
Even the high-star chefs present could clearly see every moment when the knife was cut.
However, that kind of extremely stable attack is really difficult for them to imitate.
Even the most difficult-to-distinguish between the big belly and mid-abdomen was perfectly separated by him with one stroke, without any pulling on either side. In terms of the actual oil flower division, how to distinguish the higher-density big belly and mid-abdomen, for each Taking care of people is a difficult problem.
But not only did Deng do it on the ship, but even the most demanding chef Lin couldn't tell anything wrong with that knife.
Perfect cutting accuracy, perfect proportional segmentation.
"The next step is to deal with it."
Deng looked at the many ingredients he had cleaned up on the boat and chuckled.
After all, even for him, it was rare for him to be able to cook such a dreamy ingredient, and it was still a complete one.
You must know that these Linchus are willing to participate in such a welcome ceremony because as long as they come, they can get another free portion of the same dream ingredients selected in the ceremony.
He was able to come to such a welcoming ceremony not only because his craftsmanship was up to standard, but also because of his close relationship with Toyotomi Taki.
Otherwise, there would be no part for him in this ceremony.
Determined to show off all of his cooking skills, Deng didn't have the slightest idea to hold back on the boat. He directly combined his best tempura and sashimi to complete the tempura sashimi rice bowl. Take it out.
Wrap the big belly and middle belly in wet paper and refrigerate to maintain the freshness of the fish.
After the fascia is carefully removed from the red meat part, it is directly put into a bowl filled with light seafood soy sauce to make the sauce.
The meat scraped off the bone by the spoon also needs to be added with green onions, minced ginger, perilla leaves and even yuzu pepper and minced together to become minced tuna meat, and set aside to wait for assembly.
The most troublesome thing is actually the fish head. When Deng uses the fish head on the boat, he chooses the fish cheek meat on both sides, which is the part with the richest flavor and full of fat.
After removing the fish meat, the fish head can be put into the oven. Just sprinkle a little salt and pepper on both sides and conduct a simple preliminary roasting. Bake it for ten minutes at 160 degrees and then bake it. Produces an amazing aroma.
After a simple frying of this fish head, you can make an excellent soy sauce fish head soup, which is also a gift.
The concept of making the best use of everything is also the reason why Deng on board can continue to make progress.
He has reached the extreme in utilizing ingredients.
But just as he continued to prepare the fish roe, a strong aroma of soy sauce suddenly enveloped the entire cooking arena.
Toyotomi Tiki, who has experienced it several times, naturally knows that this is Zhao Fuyu's usual method of seducing the spirit with fragrance, but this is his first experience with Deng on the ship.
I was stunned on the spot!
...
Zhao Fuyu's cooking table is actually many times simpler than outsiders think.
It's just a big piece of meat being soaked, and a blender has crushed all kinds of chili peppers into fine powder.
The Qinjiao soaked in water was now completely out of the dry state, and was also crushed by Zhao Fuyu with a stone mortar.
It can be said that what you see at first glance is either meat or chili peppers. There are no other ingredients, which makes Zhao Fuyu's cooking table look a bit monotonous.
Not only that, Zhao Fuyu's next processing of the ingredients was also extremely simple. He directly heated the oil pan until it was about 50% cooked, and then directly put the minced Qinjiao into the oil pan.
At this time, half of the oil in the pot suddenly boiled with oil bubbles, and the unique aroma of Qinjiao also spread directly.
What's more important is that a ruddy color slowly releases from the peppers and dyes the oil. Within a few minutes, a rich red color has become the main tone in the pot.
At this point, the various chopped chili peppers that were previously prepared in a blender also need to be added to the pot.
As an ingredient with a high content of fat-soluble vitamins, peppers also need to be properly combined with oil to release all the nutrients and flavor.
Only in this way can the spiciness be fully imparted to this pot.
As the minced chili peppers with strong and spicy flavors such as dinzanchila are put into the pot, a choking smoke rises.
However, Zhao Fuyu, who has already used the spiciness of Girakumyeon, has completely regarded this spiciness as normal.
Extreme spiciness does not mean extreme spiciness. These are two different concepts. This is also the reason why many Lin Chu chefs who master spiciness have never been able to master the perfect spiciness.
In fact, the ultimate spiciness lies in the spiciness, but also in the continuous stimulation. The moment it hits the taste gate, the limit of tolerance is broken.
This is the ultimate expression of spiciness.
Instead of the intense spiciness, which directly makes people lose consciousness and cannot feel the spiciness, only pain and numbness are left. What kind of taste is there in that kind of spiciness?
While Zhao Fuyu was stirring, a strong spiciness mixed with a strange and subtle spiciness spread in the air.
This was just the beginning of the flavor release. In fact, after all the minced chili peppers were put into the pot, Zhao Fuyu stirred the pot more frequently.
In order to fry out all the excess water vapor and leave more spiciness, it is necessary to adjust the fire temperature to medium heat, so as to achieve the desired effect.
Then soak the various spices prepared previously, wash them in water, and pour them all in.
When more than a dozen spices such as kaempferol, cumin, star anise, cinnamon, tangerine peel, cardamom, bay leaves, etc. were added to the pot, the already red oil pan released an increasingly fragrant flavor, combined with the spiciness of the chili peppers. .
Gradually, a breathtaking aroma developed.
At that moment, Deng was captured on the ship!
