"So fast!"
Before the actual cooking started, Alice Nakiri, who was handling the ingredients, looked back and saw that Zhao Fuyu had already covered the iron basin, and a translucent golden light was already faintly seeping out.
He couldn't help but show surprise.
Although the competition was limited to just one hour, only that time had passed.
Zhao Fuyu has actually finished a dish.
And they haven't really started yet, and this gap is simply despairing.
But this gap also ignited Alice Nakiri's self-esteem. She would never allow herself to be someone who raised the white flag before fighting head-on.
The originally somewhat obscure cooking idea soon became smoother, and her various inspirations finally broke out at this moment, turning into the movements of her hands, and she began to further speed up her cooking!
...
'That's it, that's the pressure! '
After finishing processing the fish meat in his hand, Kurokiba Ryo's eyes lit up with fire. When he realized that Zhao Fuyu had almost completed a dish, he showed an even more excited look.
Facing an opponent like Lin Chu who was far above his own level, he didn't even feel a trace of fear or nervousness. He only had a growing excitement and a resonance with the ingredients.
Even though he has not yet entered the stage of special cooking, his cooking has begun to approach this threshold in terms of his mental infusion.
Even just handling the ingredients, it already shows a completely different momentum.
Determined to completely squeeze his own potential under this kind of pressure, Kurokiba Ryo, a genius who has been working as a chef in a fishing port bar in Northern Europe since he was a few years old, grew up in an environment where the weak and the strong prey on each other.
He will never be afraid of opponents who are stronger than him. On the contrary, only such a person can bring out his full potential.
And since he left that cold and windy bar, he hadn't encountered this kind of pressure for a long time.
...
'Are you all excited? '
'This competition is interesting. '
Although he was concentrating on cooking, Zhao Fuyu also used the multi-tasking technique that he had been practicing recently.
Being able to do two things at once and still pouring his whole heart into the cooking proves that his cooking skills have reached a new level.
Now he seems to have gradually mastered this ability.
Before handling the swan eggs, the soaked rice had been washed and now it has been put aside, waiting to be put into the pot.
Zhao Fuyu started to deal with all kinds of seafood at this time.
Wash the octopus, remove the teeth, scrape the suckers, and then peel off the outer layer of skin to reduce the tough texture.
Cut the sea bream from the tail and remove the bones directly to remove the meat. After cleaning the internal organs, chop the bones into small pieces for later use. Remove the main spine from the fish meat and put it aside.
Monodon shrimps are directly shelled and delineated, leaving the heads and shells intact.
The last Ezo scallop is actually the easiest to handle. Just cut it with a knife and remove the gizzard, leaving only the scallop meat, the skirt on the side and possible gonads.
These seafood are often called small seafood, and they are not particularly difficult to handle. They are not even considered extremely valuable to people on the beach.
Perhaps the most expensive fish is the sea bream, but the sea bream that Zhao Fuyu chose is not that big, and the price is not too high either.
On the contrary, after processing these cheap seafood, the meat is separated from other parts, which makes it even more obvious that the ingredients used by Zhao Fuyu are actually very homely and friendly.
But his next actions were not that ordinary.
Not only washing the Ezo clams, but also the swan egg shells were also washed completely.
Then bring water to a boil, blanch the fish bones and these meatless shells in hot water several times, then wash them clean to remove any remaining fishy smell, then put them into the hot water and bring to a boil slowly. There is no need to add any onion, ginger and cooking wine to remove the fishy smell.
After several actions, the remaining ingredients will definitely not have any fishy smell, but will only be pure, sweet and delicious.
Then simmer the soup. It doesn't take too long. After the water boils, simmer for about fifteen minutes, which is enough.
In the remaining time, you can process the rice. Wash the rice soaked in water, take it out directly, then pour it into a casserole that has been coated with a layer of lard, and then pour in the seafood soup that has been simmered for fifteen minutes. Go in, not too much, just enough to cover the rice.
Then you can go directly to the stove and start boiling the rice.
Don't cover the lid tightly at the beginning, leave a slight gap, put a chopstick under the lid, wait until the water in the casserole is half dry, almost boil over high heat for about five minutes, then turn to medium-low heat, then remove the chopsticks and put it on the pot. Poke a few small holes in the rice.
Close the lid again and continue to simmer over medium heat for about seven minutes.
Finally, pour cooked oil around the edge of the casserole. When the rice is burnt, that is, the aroma of the crispy rice comes out, immediately turn off the heat and simmer for about three minutes.
A bowl of extremely high-quality claypot rice is considered complete.
And if this kind of rice is used to fry seafood fried rice, you can imagine that the aroma will definitely be stronger than ordinary cooked rice.
It can also be used to solve the problem of insufficient aroma of ingredients such as seafood.
This kind of ingenious detail may not seem like much, but when you take it into your mouth, you will find that the taste is absolutely different.
The little level gap between cooks is slowly widened in various details.
The remaining seafood soup was also filtered out by Zhao Fuyu, and he could make another side dish later.
At this time, the claypot rice was still simmering, and Zhao Fuyu had already started the next step, cutting the sea bream, shrimp, shrimp, and octopus into small pieces, each piece regardless of the type of ingredients. Must be exactly the same size.
Then chop the celery and dried onions into roughly the same size.
It is also served with green and red bell peppers and minced green onions for garnishing.
Basically the required ingredients have been prepared.
What follows is one of the steps that many people have not noticed but is crucial to Zhao Fuyu.
Refining oil!
Since it is seafood fried rice, the oil used for fried rice will naturally produce different flavors in the dish.
Why does the fried rice in many places look mediocre, but you just don’t have that taste at home? It’s simply a matter of oil.
In fried rice in many places, a handful of spices such as chopped green onion are sprinkled before adding eggs or other stir-fried ingredients, not only for the sake of appearance and aroma, but also to fill the oil with flavor.
The shells and heads of the monodon shrimp that Zhao Fuyu left behind were just for this purpose.
Make...shrimp oil full of seafood flavor!
...
When many people make shrimp oil, the flavor of the shrimp oil will be too strong. However, if the shrimp oil is eaten hot when fried rice, it is fine. If it is slightly cold, the fishy smell will be difficult to control.
In response to this, Zhao Fuyu also made his own approach.
A way to kill two birds with one stone!
