In Zhao Fuyu's opinion, the most essential part of the dreamy ingredient tuna and octopus is not the front part of the tuna, which the chef on board is most focused on, but the second half of the squid that he ignored intentionally or unintentionally.
During the competition at that time, he realized that many people seemed to have problems with the application of fantasy ingredients.
They take the dream ingredients so seriously that they are not even willing to process them slightly.
Even Zhao Fuyu's method of boiling it in plain water and loosening the meat seemed like he had never seen it before.
All the cooking skills of a cook seem to be lost for the most part when faced with fantasy ingredients.
But Zhao Fuyu doesn't. He treats all ingredients the same. Even if the dream ingredients are far more delicious than ordinary ingredients, they are still not truly impeccable.
This needs to be handled and perfected by him as a cook, rather than slowly adjusting through the means of food resonance.
And this time he exchanged the squid legs from the second half of the tuna octopus for this purpose.
In addition to cooking something different for Kamado Tanjiro, it was also to test his conjecture.
Is it true that the squid foot part is the essence of the entire tuna octopus?
Because according to normal conjecture, the tail of a fish is usually the part that moves the most, and as a predator that hunts other fish in the ocean, tuna needs the powerful power of the tail.
Even the tuna octopus, whose tail has been transformed into a squid-like shape by gourmet cells, will not change this habit.
And if this is the case, then the part representing the squid's feet must provide a powerful power equivalent to the original tuna tail.
This will also cause the squid feet of tuna octopus to get more movement than ordinary squid, and will also develop a completely different flavor from ordinary squid feet.
Simply frying it according to the usual cooking method cannot fully bring out the delicious taste of this squid foot.
Originally, this idea of his was just a guess, but when Zhao Fuyu actually started to deal with these squid feet, he knew that his guess was completely correct!
Cut off the suction cups on the squid's feet. These soft and bouncy things are much stronger than the normal suction cups on the squid's feet, and are more similar to the suction cups on the octopus's feet.
It actually gave Zhao Fuyu an idea of how to deal with these things.
He also divided and cut the squid legs with the extra suckers removed one by one, including the part of the body that connected the fish body.
For this reason, Zhao Fuyu specially exchanged the upper half of the squid part for a complete tuna octopus.
After separating the parts of these three types of squid, Zhao Fuyu had already decided on a meal set for Kamado Tanjiro, including a main dish, a cold dish and a staple food.
Although they are all the squid part of tuna octopus, Zhao Fuyu wanted to create three completely different flavors and a dish that was enough to cheer Tanjiro up again.
In fact, the upper half of the tuna, octopus and squid part is best processed. Wash the internal organs and remove any red film that may be on the outer layer.
These are all sources of fishy smell. As long as they are removed, there will be no fishy smell left at all.
Then cut a small part of it into fine pieces, add some lard oil and egg white to the rest to make squid puree, then mix in the finely chopped part, add white pepper, salt, green onion and ginger juice, a little bit About a teaspoon of potato starch.
Then stir these ingredients continuously in one direction until they stick to your hands. Then pick up the squid paste, beat it violently, and repeat seven or eight times.
You can clearly feel that the squid paste is becoming more and more sticky, and the weight is starting to increase year-on-year, which means that the squid paste has been processed in place.
Next, you can wrap these squid paste in plastic wrap and refrigerate until later use.
You will need to add cucumber and other ingredients later to use it as a complete filling.
And this is the filling of the squid and seafood dumplings among the three squid dishes.
The filling of the squid dumplings is finished, and the next step is the squid foot suckers. Zhao Fuyu's choice is actually not complicated, just make a salad with the juice.
Blanch the squid foot suckers, which are similar to sea mushrooms, in water.
There is no need to put anything special in the water. Onions and ginger are enough. When the hot water boils and the flavor of onions and ginger has been released, let these squid suckers turn around in the boiling hot water.
It doesn't take long. After you put down the squid sucker and the cool water starts to stir again, you can turn off the heat.
Then let the suction cup soak quietly in the water for two or three minutes, then take it out and immediately put it in ice water to chill.
At this time, the squid suckers will not only be extremely crispy, but also have a faint sweetness unique to squid, and besides the crispy texture, there will be a trace of chewiness left.
This is similar to the characteristics of octopus, and it is also reflected in this dreamy ingredient. It also shows that after long-term training, the strength of squid feet is no less than that of octopus feet.
And this unique taste is ironclad proof.
Because of this, Zhao Fuyu is very confident in this squid sucker.
This special sweetness and texture are the key to this squid sucker dish being a perfect substitute for octopus suckers.
After all, ordinary octopus suckers don't have the unique sweetness found only in squid.
When the squid suckers started to freeze, Zhao Fuyu hurriedly made a sauce.
The so-called laozhi is actually just a cold sauce, but this kind of cold sauce pays attention to a sweet, sour, slightly spicy and slightly numbing flavor. It pursues to maximize the taste of the ingredients mixed with the laozhi.
It will not make the flavor of the sauce stand out too much, so you need to pay special attention to the seasoning selection of the sauce.
I saw Zhao Fuyu find a small iron basin, first put half of a purple onion cut into shreds, then a small handful of celery cut into segments, and a large handful of cilantro cut into small segments.
Then there is a small spoonful of ginger juice, a large spoonful of minced garlic, two chili millets cut into fine pieces, and two green peppers cut into fine pieces.
Once all the main ingredients are in place, it’s time to add the seasoning.
A small spoonful of salt and an equal amount of sugar, then a spoonful of oyster sauce, a spoonful of steamed fish soy sauce, a spoonful of light soy sauce, two spoons of aged vinegar, a quarter spoonful of white pepper, and six spoons of cold boiled water, half Juice of a perfumed lemon and a small spoonful of sesame oil.
The basic sauce collection is now complete.
Because this kind of sauce is for seafood, ginger juice and white pepper are specially added.
If it's not seafood but only meat, you can choose one of these two. If it's vegetables, you can add either of them.
After the squid sucker has cooled, you can take it out directly. After controlling the water, pour it directly into the juice and mix well. Then add two fresh vine peppers, splash the vine peppers with hot oil, and then close the lid while it is hot. .
The aroma of vine pepper and fresh numbness are completely integrated into the sauce and ingredients.
After about fifteen to twenty minutes, the squid sucker is completed.
The rest is what attracts the most attention to the tuna octopus.
Exactly, squid feet!
