The first person to complete the assembly was Deng on the ship. In fact, he completed it the fastest and it was as expected by everyone.
After all, his cooking doesn't take much time. He mainly spends more time on marinating and cooking a few ingredients.
For example, the marinating of tuna red meat and the processing of fish roe.
The fish roe that has been gently rinsed with water is stewed in traditional bonito stock by Deng on the boat, and served with daikon, sake, mirin, and soy sauce to form a very traditional sauce stew in Tozakura.
Such fish roe becomes part of the rice bowl, and the soup stock cooked with the fish roe becomes the sauce that brings out the delicious taste of tempura and the mellow taste of sashimi. This is also the result of Deng's careful design on the boat.
How can the deliciousness of ordinary soy sauce compare with the taste of dream ingredients after cooking and the collision with seasonings?
I saw that the close-to-bone meat that he had chopped up before was wrapped in two perilla leaves, and then quickly passed through the tempura batter, and then immediately threw it into the tempura with a temperature of more than 175 degrees. In the oil pan.
Basically no more than fifteen seconds.
After the fried batter on the outside quickly forms a crispy shell, take it out.
At this time, there is bone-in meat seasoned with yuzu pepper, onion, ginger, garlic and minced perilla. It is almost completely raw, with only the outer layer having a little warmth.
In this way, the fried perilla leaves are crispy on the outside but taste like sashimi on the inside.
The squid claws are even simpler. They are wrapped in tempura fried batter one by one, quickly fried in oil, and fried into piles in no time. They are tender and crispy, and the taste can form two different textures.
At this time, a bowl of hot rice is ready. All you need to do is arrange the ingredients on it one by one.
The most critical tuna belly and middle belly only need to be cut with an ice knife to reveal their unique tenderness and plumpness.
Different styles of cuisine are all derived from a dreamy ingredient, some are stewed in sauce, some are fried, and some are sashimi and pickled in soy sauce.
It can be said that when a bowl of tempura sashimi donburi is served on the table, the first thing anyone mentions is the uncontrollable appetite.
The delicious and rich taste lingers into the nasal cavity.
Just relying on the heat of the rice, a lot of oil seemed to have condensed on the extremely plump belly and midriff.
Paired with fish roe stewed in sauce and then poured with filtered and extracted sauce, and topped with freshly ground mustard, the wonderful deliciousness seemed to have exploded in the mouths of the onlookers before they even entered the mouth.
And just as Deng's cooking on the ship was about to be completed.
A rich sweet aroma also began to spread, and Toyotomi Taki's sweet whole-fruit chiffon cake had reached the final stage.
A sweet storm swept across the entire cooking arena, making everyone present feel as if an army of fruits had arrived.
The smell in the nasal cavity was replaced by countless fruits in an instant.
What's even more wonderful is that when the chiffon cake was completed, Toyotomi Taki actually put it directly into an ice box filled with ice cubes, and then continuously rotated the iron plate of the cake to lower the temperature rapidly.
After the cake body cools down rapidly, the already dense cake body becomes even more dense in pores.
At the same time, Toyotomi added original ice cream with sweet whole fruits into the center of the cake.
The body of the cake is cut into three layers. Before adding ice cream to each layer, some white crystals are sprinkled first, and then the ice cream is put in.
Soon a trembling cake with no sign of collapse was declared complete.
But this is not the complete end, in order to maintain the image and taste of the cake at a wonderful stage.
After the completion of the cake, it needs to be sealed and placed in the freezer to wait slowly.
At that time, when all the sweet and whole fruit flavors are sealed in the cake, that’s when the dessert is completed.
So Toyotomi Taki was the one who was least anxious.
Seeing that the two Linchu's dishes were about to be completed, the IGO employees below also started drawing lots again.
It was completely based on random numbers. The numbers in everyone's hands were scrambled and exchanged several times.
Then ten lucky people will be drawn and will be the judges to judge the winner of those three dishes.
This kind of welcome ceremony is also the reason why the entire IGO is so eager to do this kind of thing.
It is extremely rare for any IGO employee to taste Linchu's cuisine for free.
Zhao Fuyu, who had also turned off the fire and was waiting, was quietly waiting for the completion of the two ingredients.
First turn off the heat and copy the soy sauce, use a slotted spoon to pour out the soy sauce in a bowl, which is enough for him to serve. He will take away part of the rest and use it as the ingredients for the "Ye Zhong Huo" later, and leave the rest IGO.
As for the piece of ancient pig mammoth meat, I turned off the fire a little later. At this time, I was simmering the piece of meat, slowly waiting for the piece of meat to cool down.
Then proceed to the cutting process.
After all, lava white meat is still a white meat series, especially the recipe based on Lizhuang white meat, so the thin slices of meat are also a classic and detail of this dish.
To cut out such slices of meat, in addition to knife skills and a large, thin knife, waiting for the meat to cool down before cutting is also an essential step.
In this gap, the original soup for cooking the meat also needs to be spooned into the minced garlic, so that the taste of the minced garlic can be truly completed.
A large piece of meat may not be visible to outsiders, but its actual weight is amazing. Even after relaxation, the meat only becomes softer, which does not mean that the weight is reduced.
This kind of meat needs to be fully cooked, and sometimes forty-five to fifty minutes is really not enough.
But there is no need to worry, because after cutting the meat, you still need to scald and heat it in the original soup, so that the taste will be just warm when serving.
The taste is not too greasy either.
It’s the little details that make white meat delicious.
This is also what Zhao Fuyu pays attention to, that is, making everything perfect for the diners.
But for this dish, Zhao Fuyu also has a design that goes beyond his own framework, that is, leaving the last step to the diners instead of completing it perfectly himself.
What he created is a framework, and whether the rest becomes a splash-ink painting, a landscape painting, or an abstract painting, it all depends on the diners themselves.
And his framework can only allow diners to taste ninety-five percent of the taste.
The remaining five points depend on the diners' control.
This kind of leeway seems to have opened another unbroken door for Zhao Fuyu's cuisine.
At this time, he had already stepped in.
"It's about to start and finish!"
As if aware of the tacit understanding of the three cooks, Saburo Fumii on the high platform said something in a low voice.
Then I saw three Lin-level chefs starting the final steps!
