The power of aroma to seize the soul seems powerful, but in Zhao Fuyu's eyes, it is just a sign that the cooking has reached a certain stage.
Using ordinary ingredients to create soul-stunning dishes is the essence of aroma.
At this time, in the pot, the spiciness of more than ten kinds of chili peppers and the aroma of more than a dozen kinds of spices are mixed together, which has raised the taste of the oil to the extreme.
At this time, it’s time for the protagonist to appear!
The amount of brown sugar that almost pushed up the ingredients in the pot was sent into the pot. That is, at the same time that the brown sugar was put into the pot, a large bucket of soy sauce, which was almost three times the amount of brown sugar, was rushed into the hot pot. inside.
When the two ingredients were put into the pot, the flavors of spices and chili were fully stimulated, and the extremely high temperature of the oil pot suddenly ignited like a boil. However, as the temperature gradually dropped, the soy sauce, brown sugar and The aroma produced when exposed to high temperature immediately spread again.
At this time, almost the same amount of water as the soy sauce was poured into the pot.
The water that seemed to be picked up casually was actually replaced by Zhao Fuyu with extremely pure water.
At this time, Zhao Fuyu was still pushing the spoon, stirring the various objects in the pot to avoid burning the bottom, and also to release more flavors into the sauce.
As the medium heat continued to heat, the gradually boiling pot also began to completely melt the brown sugar, making the sauce a little thicker.
What you have to do at this time is to wait and let the medium heat continue to boil until only two-thirds of the water is left. The replica soy sauce that Zhao Fuyu needs is ready!
After processing the copied soy sauce, Zhao Fuyu also replaced the other pot with extremely clean water. At this time, he could throw the ancient pig mammoth meat into it.
There is no need to add any extra spices, just a little black and white peppercorns and dogwood are enough.
Onions, ginger, cooking wine, etc. are already a bit redundant. Just these three spices to increase the aroma of ancient pig mammoth meat are already the most perfect composition.
Ordinary stewing of white meat also depends on the time, but this dreamy ingredient that has been marinated and softened can be treated like the most ordinary pork.
That is to say, the whole piece is boiled over medium-low heat for about forty-five to fifty minutes.
Of course, the most important thing is to allow the meat and soup to cool down together, a process that takes at least half an hour.
After reaching this standard, the white meat is considered complete.
After this treatment, the meat aroma of the ancient pig mammoth will be fully reflected. The delicious meat flavor that is concentrated dozens of times, if it is not effectively contained.
Then even a Lin-level chef can tolerate at most one piece of such a dish.
Because it is too rich without a balanced taste, it will just become a disaster in the mouth.
So after placing the ancient pig mammoth, Zhao Fuyu focused all his attention and energy on the replica soy sauce, including the things that would be paired with the replica soy sauce next.
Green onions, shallots, and purple-skinned garlic!
These three types of onions are pungent, so the parts used are also selected accordingly.
The green onions are all white, cut into fine pieces, and then finely chopped again into pieces smaller than sesame seeds.
This is considered finished.
The green onions are used, just chop them into fine pieces.
Garlic is the most troublesome. The trouble is not that you need any special ingredients, but that you can only use chopped garlic and mince it into puree.
You can't chop, pat, or press. You have to use a knife to cut all the garlic up and down until it's hard to distinguish the particles. This way, the spiciness of the garlic can be better preserved.
You can imagine how troublesome and time-consuming such a thing is.
Fortunately, apart from taking care of the two stoves, Zhao Fuyu didn't have much else to do. Naturally, he could cut the garlic into minced garlic slowly.
Once the minced garlic is cut, it must be seasoned with salt and then sealed with sesame oil, otherwise it will oxidize and change color immediately.
At that time, not only will there be no color, but the change in taste will also be something Zhao Fuyu doesn't want.
Therefore, the ingredients such as minced garlic and minced green onion cannot be made too far in advance, otherwise the taste will change. This is what needs to be paid attention to when making delicious white meat.
The minced garlic is ready, and then the other soul of this dish is left, red oil!
This kind of red oil does not have to pursue spiciness, but should pursue aroma, because the spiciness has been integrated into the replica soy sauce.
This kind of aroma and spiciness are developed separately, which can also highlight the spiciness.
As for the refining of red oil, it is not difficult. Use some dried Qinjiao, Erjingtiao, bell pepper, and Guizhou pepper. Soak them all in water and wash them clean. Then add a little oil and fry them until they become slightly crispy. Then pound them into a paste. Powder form.
Slowly fry coriander, onions, ginger, garlic, fennel, celery, strawberries, star anise, cinnamon and other ingredients in hot oil until fragrant. Remove all the fragrant ingredients and heat the oil to 180 degree, pour one-third down to stimulate the aroma.
Then turn off the heat and wait until the oil temperature drops to 160 degrees, then pour in the remaining half of the oil, then sprinkle in white sesame seeds and three or four drops of white wine.
This is to give the red oil a layered spiciness and thickness.
Finally, wait until the oil temperature reaches 140 degrees before pouring in all the remaining oil. This is to make the color bright red and stimulate the aroma of the chili powder again.
After repeating this process, seal the red oil with a lid. If it can settle for twenty-four hours, the flavor of the red oil will reach its peak.
Of course, with the resonance activation of gourmet cells, half an hour is enough to get to this point.
When all the red oil is finished, it can be said that all that is left of Zhao Fuyu's cooking is assembly.
The progress of the other two chefs was almost the same.
The chiffon cake with sweet whole fruits gradually took shape in the oven. Toyotomi Tsuki looked at his work with a very indifferent expression and an indescribable confidence.
It can be said that it is difficult not to be confident when the fantasy ingredients are activated and used in such a way that resonates with him.
The elegant fruity aroma almost disappears around him, which proves that his utilization of sweet whole fruits has indeed reached its peak.
As for Deng on the boat, his tempura sashimi rice bowl is also in the final stages.
The marinated fish cheek meat was wrapped with the tempura he prepared and deep-fried. It basically didn’t stay in the oil pan for long, and it was quickly taken out of the pan. Under his knife, the fish face underneath was deep-fried. The meat turned out to be in a pinkish-white medium-rare state.
The rich and delicious soup continued to overflow, so that many of the high-star chefs who were watching couldn't help but swallow.
It also indicates that this welcome ceremony has reached its real final stage!
All that remains is to see who can get more recognition from the judges after completing it!
