This is the first time Arima Kisho meets a chef who cooks as if he were painting, and his every move is full of rhythm.
Busujima Saeko, who had been following Zhao Fuyu, also showed an expression of wonder.
During this period of time, Zhao Fuyu had to deal with various matters, so although he had not failed to practice his basic cooking skills, he did not see any improvement.
Especially in the understanding of mysterious cuisine, I haven't seen any special progress.
Just when Busujima Saeko thought he had entered the accumulation period, Zhao Fuyu gave her a huge surprise with a little show of his skills.
No matter how much she thought about it, she never expected that Zhao Fuyu would quietly take a step forward in his cooking skills.
It has gradually reached the peak of being almost a master.
Every move has the rhythm of his own cooking method. Even many Linchu giants with many years of experience may not be able to master this artistic conception.
Only those cooks who are infinitely close to the realm of Long Chef, who already have some knowledge of esoteric cuisine, can reach such a level of skill.
The most important thing about this skill is that it allows diners to sense the artistic conception of the food in advance, and begins to adjust the diners' energy and spirit during the preparation, so that the diners are gradually brought into the state expected by the cook.
This is also an extremely sophisticated method mastered by Lin Chu. Busujima Saeko saw it because he had been following Zhao Fuyu and gained relevant cooking knowledge.
For someone like Arima Kisho who doesn't have a deep understanding of the cooking world, he has no idea what kind of situation he is in.
'but...'
'Fuyu-kun's cooking this time doesn't seem to be difficult. To deal with Arima Kisho's troubles, is this kind of cooking okay? '
After listening to the exchange between the two, Busujima Saeko naturally knew the relevant matters. It was not that she did not trust Zhao Fuyu's cooking skills, but that the troubles suffered by Arima Kisho were indeed not comparable to the injuries of ordinary people.
If it's just serious injuries, or even near death.
She has full confidence in Zhao Fuyu's craftsmanship. As long as she can eat the food together, she can save it and save it.
There are no side effects at all.
But Arima Kisho is somewhat different. It is a deep-rooted illness, and what bothers him is the lack of his origin.
This kind of loss of origin is an extremely troublesome thing. Let alone a Lin-level chef, even the Dragon Chef giant may not be able to guarantee it.
It can only be said that the shortcomings can be filled with mysterious cuisine.
You can see how troublesome it is to reduce the source.
Busujima Saeko is also looking forward to whether Zhao Fuyu can create another miracle and solve a problem that even the Dragon Chef giants find difficult.
...
Different cooking methods naturally require different techniques. According to everyone's understanding, the subtle differences in production also represent different tastes and effects.
Using pig trotters to add richness and richness to the dishes and soups was something Zhao Fuyu had thought about early in the morning.
In fact, this dish itself is derived from the herbal chicken soup combined with the "Fairy Chicken" dish in Hunan cuisine.
It's just that Zhao Fuyu added more details, making this dish less homely and popular than it seems.
The pig's trotters, which have been washed and blanched with green onions and ginger, will appear a rich white color with a hint of gray.
The front hooves are used instead of the rear hooves. The purpose is to reduce the greasy part of the pig's trotters and only achieve a mellow and rich flavor.
Don’t use too much of the entire hoof, just the front section of the pig’s paw, which is covered with sinew, bones and skin.
Split these pig claws in two from the middle, then chop them into two and a half finger widths, then put them in a colander and prepare for use.
Because there is no need to cook black phoenix chicken with onion and ginger, in order to solve the fishy smell caused by the pig's trotters, part of it is blanched, and the remaining part needs to be fried.
Heat the oil to a medium-high temperature above 160 degrees. At this temperature, put all the pig's trotters into the pot, then immediately cover the pot and deep-fry them.
Maintain the temperature until it reaches about 170 degrees. If there is no cracked oil in the pot, you can pick it up. At this time, the pig's trotters should be slightly browned on the outside, but not yet in the state of tiger skin. .
If you smell it again at this time, you will only have the aroma of pork but no fishy smell.
But after this step, you can't put it in the pot directly, because after frying, the pig's trotters will still have excess fat, and the smell of these fats will obviously destroy the integrity of the dish.
You need to blanch it in hot water for about three to five minutes, then take it out and wash it, and you can spread it on the surface of the casserole.
The bone side is down, and the tendon side is up.
It can be said that at this point, the most complicated and dangerous step of this dish has been completed. All that is left is to put the ingredients in the same way.
Put Tianqi, astragalus, peony, barley, white peppercorns and other medicinal materials into the abdominal cavity of the black phoenix chicken, then plug the opening with chicken feet, then fold the whole chicken just a few times, and put it on the bed The pig's trotters are ready in the casserole.
Then wash the red dates and dried longan and put them around, then you can start heating them. What you need at this time is a high fire to quickly increase the temperature of the casserole.
What can be added at this time is soy sauce, but it is not ordinary soy sauce. Take an ordinary rice bowl as an example.
A rice bowl of autumn oil, a rice bowl of soy sauce, and a rice bowl of light soy sauce.
This is where all the saltiness of the medicinal diet comes from.
The light soy sauce is used to enhance the freshness and saltiness, the first soy sauce is to emphasize both color and saltiness, and the autumn oil is to increase the rich flavor and freshness of the sauce.
It can be said that these three are all soy sauce, and the color is almost the same, but there are subtle differences in taste. Only such a combination can fully reflect the deliciousness of this dish.
After the soy sauce is added to the pot, it will hardly reach one-third of the whole chicken. At this time, you need to add a large bowl of Huadiao wine, followed by boiling hot water.
Add water until it covers two-thirds of the chicken, with the chicken breast facing down and the chicken on its back. When the entire casserole begins to boil, you can skim off any blood foam that may appear again.
The black phoenix chicken that had been processed by Zhao Fuyu several times did not have any blood foam floating around. It had some impurities, so you could ignore it after scooping it out twice.
Then simmer over high heat for about ten minutes. After the odor of Huadiao wine is eliminated, cover the lid and simmer over low heat for fifty minutes in a casserole.
This dish is considered complete.
It can be said that it is very simple to make and does not have the complexity of Zhao Fuyu's other dishes.
But grasping the details requires paying attention to various situations in order to slowly understand the intention.
Moreover, with ingredients like black phoenix chicken, there is no need for excessive cooking. It is enough to let various auxiliary ingredients bring out the effect and taste it should have.
"I Have a Restaurant in Dongying" Source:
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