So much crystal clear, even tender pieces of meat are revealed on the plate, and occasionally there is a trace of squirming that has not been completely severed.
Even people who are not very interested in fish and meat will sincerely appreciate such a scene.
What's more, among the diners present, who would refuse the extremely delicious fresh fish?
Especially Mibu Kyoshiro, who is a good drinker. When he saw this excellent fish, he couldn't help but think of the salty and slightly choking taste of sea bream and fish sashimi paired with soy sauce and mustard. It's refreshing and refreshing, and a hot and spicy sake will return.
It is simply a heavenly enjoyment.
It's a pity that this kind of cuisine belongs to another guy today.
He couldn't help but look at Gilgamesh with a hint of jealousy, and the King of Heroes didn't seem to care.
After all, if he were to see such ingredients, he would probably be jealous of the people who were about to taste them, even if this dish, according to Zhao Fuyu, was for him to take back...
...
Zhao Fuyu had already thought about the recipe and how to cook the various parts of the dragon sea bream.
Different from the sea bream continent map in the original recipe, only the techniques of four local schools are used to cook the sea bream meat, and there are also problems in the coordination of tastes in the combination. It is purely relying on the artistic conception and vision to win the legend. The name.
In fact, Zhongzhou Cuisine people are working tirelessly to improve and further develop several of Chef Liu's most famous recipes.
But it seems that Zhao Fuyu is unique in doing this.
They were just spinning around in the four systems left by Chef Liu and changing the methods of some dishes. However, like Zhao Fuyu, who turned four into eight and directly made the real sea bream continent map worthy of its name, no one seemed to have thought about it this way.
Even if you think about it, given the rigid time requirements for serving this dish at the same time, the unsolvable problem is simply impossible to do.
Therefore, if Zhao Fuyu's boldness was known to the King of Zhongzhou in the main world, he would also be admired.
And no one is allowed to learn.
Because Zhao Fuyu’s approach is an outrageous idea even for chef Long who is slightly less talented!
...
'Time, heat, preparation...'
After Zhao Fuyu finished processing the dragon sea bream, he did not start immediately. Instead, he slowly closed his eyes among the various ingredients and simulated the combination of the dishes in his mind.
And the matching of various food parts and various auxiliary ingredients.
It can be said that there are too many dishes made from a whole dragon sea bream, but there are not many that Zhao Fuyu really thinks can be a representative.
Deleting, deleting or subtracting is actually nothing more than working on the flavor profile.
For this reason, Zhao Fuyu's idea was very simple. He tried his best to produce all these parts, and slowly spread them out with the meaning of hidden lines.
If you want to cut off the shackles of fate, you need to show all the wonderful things about Dragon Snapper.
It was as if his whole body was ignited by a flame. It had been a long time since Zhao Fuyu had competed with an opponent who actually existed but was just playing against him from afar.
And soon his eyes fell on the fish head of the dragon snapper, which was regarded as a delicacy among delicacies.
This will also be the first part he cooks!
The juice extracted from onion and ginger is not only to remove the fishy smell, but also to increase the strong flavor of the umami. Brushing the juice on the fish head can also reduce the excessive and overly rich seafood produced by the dragon sea bream after maturity. smell.
Then forget about the fish head and start processing other ingredients.
For example, the fish belly part must be chopped into small pieces with the main spines attached.
In this way, when cooking, not only the aroma of fish oil will be released, but the aroma of the marrow of the fish bones will also burst out.
The back of the fish is cut into fillets with the skin on.
Fish fillets without fish bones are the best ingredients whether they are stir-fried or boiled. Moreover, these fish do not need to be deodorized at all, and more time can be used to enhance the flavor and freshness. .
Similarly, with a little bit of onion and ginger water, these fish belly segments and fish fillets are stacked in bowls, waiting for processing before cooking.
As for the fish bones and the meat on the fish tail, you have to pay a little more attention. Zhao Fuyu already had an idea in his mind that the fish bones were chopped into a finger-long length and it was indeed just right.
The fish tail meat, on the other hand, is tender, elastic, and has a slightly crunchy texture, which is really fascinating.
But how to deal with it is also a problem. In fact, his first consideration is to make a braised fish dish, that is, braised fish tail.
As a famous home-cooked dish in Jiangsu, Zhejiang and Shanghai, this dish emphasizes thick oily red sauce. Paired with the special umami and texture of the dragon sea bream, it will definitely bring a new twist to the traditional method.
But if you just do this, it seems like a waste of the dragon snapper meat.
After all, braised fish is no better than other dishes. It always needs a little spice to be integrated into the fish, which will somewhat change the delicious characteristics of the fish itself.
This is a failed use of dream ingredients.
Just when he was about to change his mind, he suddenly had a flash of inspiration, as if the dragon snapper tail meat was telling him how to cook it.
A shadow like a blooming chrysanthemum flashed before his eyes.
In the resonance of food, even Zhao Fuyu has not experienced many examples of this kind of flash of inspiration, and he was stunned on the spot.
Then endless recipes and cooking methods flashed before his eyes.
Finally, he stopped on a certain cooking method, and Zhao Fuyu finally had the confidence to give braised paddlings a different look with a new look.
Zhao Fuyu also handled the fish tail meat very delicately.
After slightly adjusting Ni Lin, he turned it into a Chinese kitchen knife that was very suitable for cutting. Then he laid out a whole piece of fish tail meat and started to cut it with a chrysanthemum knife.
First cut diagonally to the fish skin, then turn it around and cut again against the grain of the knife. This second time, you can cut it off every four to five times.
What finally appeared were chrysanthemum-like fish petals.
After washing with water, then marinating with some salt, pepper, green onions and ginger, and adding starch, the processing is complete.
The fish bones are much simpler. They are also simply picked and washed. When half of them are pickled with onion and ginger, some Zhuhou sauce, oyster sauce, soy sauce, spicy millet, and freshly ground black pepper must be added. pink.
After marinating in this way, finally add the starch and cooked oil, mix everything well, and then put it aside to wait for cooking.
Even though it was just fish bones, Zhao Fuyu did not remove the meat very cleanly because the dragon sea bream was relatively large.
In this way, the fish bones are not just bones, but also contain meat close to the bone. These meats, which are much more fragrant, are baked with sauces, which is the most delicious and flavorful way.
In this way, with so many parts of the dragon sea bream, only the fins and fish debris are left to be processed...
