In fact, in cooking, even if you want to use molecular ingredients to produce stunning results, it still requires long-term testing and is not achieved overnight.
At this point, Nakiri Alice lacks a lot of the ability of ordinary cooks to adapt to situations.
This is also the reason why she hesitated in the food storage.
But it is not that Zhao Fuyu is not optimistic about the technique of molecular cooking. From his perspective, perhaps this cooking method can become an indispensable cooking technique in the kitchen in the future.
Especially when it comes to dreamy ingredients.
The advantages of this cooking technique are simply unparalleled.
Because cooks don’t need to be distracted by the accuracy of cooking, and all their energy can be spent on resonating with dreamy ingredients.
This kind of cooking will show more possibilities, and cooking with dream ingredients will soon be accepted by more people.
However, these are just prototypes now, and they have not reached the point where they can really affect the future of the cooking industry. However, Alice Nakiri seems to have finally made a decision and brought her selected ingredients to the kitchen.
I also became a member of the cooking process!
...
He didn't care what ingredients Ryo Kurokiba and Alice Nakiri chose.
Once Zhao Fuyu enters the cooking state, he is attentive and unimaginable to outsiders.
In fact, there are advantages and disadvantages to cooking two dishes for one person and pairing one dish for one person.
For Kurokiba Ryo and Nakiri Alice, it is natural to maximize their personal characteristics. If they are allowed to cook two dishes each, it will inevitably distract them from their dedication to cooking.
But working together, they only need to fully demonstrate their skills and successfully arouse the appetite of diners.
This difficulty has been reduced a lot.
But whether it can open up the taste buds of diners is the key point.
Compared with the outstanding main course, the appetizer that seems to be an embellishment is the truly amazing highlight of this set meal.
Zhao Fuyu didn’t know if Alice Nakiri and Ryo Kurokiba had thought about this.
Especially for Nakiri Alice, who was cooking the appetizers, the pressure on her was actually no less than that of Kurokiba Ryo, who was cooking the main courses. It could even be said to be heavier.
'However, if this is not possible, then Nakiri Alice is indeed not qualified to continue on the road of cooking. '
Regardless of other things, if he can't bear such a little pressure, then the so-called son of the god of molecular cuisine will only achieve this in his lifetime.
Although Zhao Fuyu would regret the future of a beautiful girl, he would not care too much because this road would be cut off by his own hands.
On the other hand, the momentum that Zhao Fuyu exudes when he is concentrating on cooking is indeed not comparable to that of ordinary cooks. Even Ryo Kurokiba, who has fallen into a state of combat intuition, can feel it from the direction of Zhao Fuyu. There is an increasingly astonishing aura.
That is the sense of rhythm that is truly unique to top-level cooks. Even if they are just handling ingredients, they will exude a sense of rhythm inadvertently.
Spreading out a variety of fresh ingredients, Zhao Fuyu's selection is actually not complicated, and the dishes to be made are also very simple.
A dish of hot mixed seafood and a dish of seafood fried rice are exactly the same as an appetizer and a main course with the staple food.
It can be enjoyed by any diners as a set meal.
It's just that when he chose, he made some simple changes. He didn't have the idea of just adding these ingredients in the seafood fried rice and it was done.
Naturally, the matching of dishes cannot be completed so simply.
Especially the first thing he caught was a large basket of shellfish, shellfish called swan eggs!
The swan eggs, whose scientific name is 'Purple Shifang Clam', are a kind of delicious and plump seafood, especially suitable for drizzling and hot mixing.
The crispy and sweet feeling will continue to escape from the shellfish meat, and the taste is also outstanding.
Zhao Fuyu would choose this kind of shellfish to always keep in his food library, naturally because its deliciousness is absolutely second to none.
It can even be compared with another kind called bird shell.
At least in the mouths of diners who know how to eat, the deliciousness of these two shellfish is by no means inferior to the top seafood ivory clams.
Use a knife to pry open these plump swan eggs to reveal the inner shell with a slightly purple pattern inside, as well as the white and feather-white shell meat wrapped in the inner shell. Remove the excess internal organs, clean them and put them away directly. Set aside in a bowl.
A piece of shellfish is about the size of the palm of your hand. There are seven or eight pieces of shellfish in a basket. At first glance, it looks very small. However, based on the meat yield, these seven or eight are not considered as side dishes. Even if the seafood is cooked, it will It has shrunk a lot, and the meat alone is enough for one plate.
To pair with the hot mixed swan eggs, Zhao Fuyu was also creative. Instead of choosing the traditional shredded green onions and shredded bell peppers, he chose artemisia truncatula, an aquatic ingredient that is slightly refreshing but not as pungent as ordinary celery. The aroma also pairs well with seafood.
The only problem is that both swan eggs and wormwood are cold in nature, so even if they are mixed hot, they will be a little too cold.
However, Zhao Fuyu also had a solution long ago.
First, add hot ingredients such as white pepper, crushed millet, and minced garlic to the sauce.
First-grade fresh soy sauce, white sugar, and two or three drops of mature vinegar, combined with sesame oil, can effectively create a fresh taste effect.
Adding pepper, chili millet and minced garlic can fully reveal the deliciousness of the ingredients.
The sauce is adjusted, and all that's left is hot mixing and assembly.
In fact, this production method is originally very simple.
Boil the water, add the onion and ginger cooking wine, then put the peeled swan eggs into the boiling water, and do this up and down a dozen times.
You can put it directly into ice water to quickly cool down and prevent overheating and overcooking.
It can also increase the crispness of the shellfish. Then slice the cooled swan eggs into slices, not too thin, but with a little thickness.
This type of shellfish pairs perfectly with mugwort.
After washing the Artemisia arborescens, blanch it in hot water for ten seconds, then cut it into two-finger-long pieces, squeeze out the water, and then put it into an iron basin.
At this time, in addition to Artemisia arborescens, there are already cut swan eggs in the basin, and then sprinkle in some shredded dried chilies and a little minced garlic.
Heat up some peppercorn oil, pour it on the chili shreds and minced garlic, wait until the intense aroma comes out, and cover it directly.
The aroma inspired by the hot oil can penetrate into the swan eggs and mugwort in such a closed space.
Just ignore it.
When waiting to serve, mix the prepared sauce evenly.
In the remaining time, you can start working on the fried rice part.
Especially the many seafood and the key rice processing are beyond ordinary fried rice, incorporating some of Zhao Fuyu's unique techniques...
