It only lasts for fifteen minutes, but considering the available time, it can be extended a little longer. It only takes about twenty minutes at most, burning, boiling, frying, roasting, and even stir-frying.
The remaining dragon snapper meat, even the fish ingredients that have been half-processed, must be cooked.
It must also be unified within the framework of a cuisine. This kind of thing is something that ordinary cooks have never even dreamed of, let alone ordinary cooks.
But not only did Zhao Fuyu think about it, he was now on the verge of completion.
As long as he can finish the rest of the cooking within the time limit, then his cooking can be regarded as truly unprecedented. As for whether it will be unparalleled or not, that depends on changes in fate.
It was at this moment that Zhao Fuyu started to feel a little nervous, but even so, his hands did not hesitate at all. All four stoves were turned on and all four pots were put on the stove.
The stove fire is lit and the oil pan is boiling. At the same time, the first thing to be made is the soy sauce water dragon sea bream fins!
This kind of cooking is not difficult to make and can even be made quickly. The key is that you don’t have to worry about the temperature of the soy sauce water.
Even if you make it in advance and let it sit for a while, the taste of the soy sauce water will be combined with the deliciousness of the dragon sea bream, and the taste will be even more amazing.
Add sesame oil, ginger slices, garlic granules, and shallots. After quickly stir-frying until the aroma is released, directly add soy sauce water, that is, the first sauce. Mix the steamed fish soy sauce and seafood soy sauce, and then add water at a ratio of one to one.
After the soy sauce water has boiled, add the cut pieces of fish fins and slowly adjust the heat to medium to absorb the juice and allow the fish fin meat to mature quickly.
When the soy sauce water is almost dry, add a little basil leaves and millet chili flakes.
It can be said that soy sauce water, as a cuisine that is in line with the characteristics of Zhongzhou Minnan, has aspects that are difficult to match in terms of flavor and characteristics of ordinary cuisine, but it is also true that it brings out the original taste of the ingredients.
Soy sauce water can also be regarded as one of the best.
The fish fins are boiling in soy sauce water over medium heat, and a pot of water is boiling on the other side, which has already been prepared.
In order to deal with the fish offal, in addition to the fish whites and liver, the remaining fish intestines, fish maw, and fish bubbles need to be blanched.
Otherwise, even if there is a trace of odor remaining, it will destroy the taste of the fish offal. This dish can also be cooked slightly in advance, so that it can be simmered in an alcohol dry pot for a while.
The taste of fish offal will be more attractive.
Put the onion and ginger into the water, add cooking wine, wait until the water boils, put the fish maw, fish soak, and fish intestines in and blanch them for a while. When you see the color changes, and it is coated with a layer of gray, take it out immediately.
Remove the white film formed by the remaining mucus on the outer layer, and the rest is stir-fried and smoldered.
Stew the onion, ginger and garlic in a pot, add chopped millet, chopped pickled pepper, chopped wild pepper and the most important yellow lantern chili sauce, then add a little light soy sauce and oyster sauce, wait until the flavor of the pepper is released, then add the fish maw , put the fish intestines and fish bubbles in.
With the stove fire simmering, stir-fry a few times to coat the ingredients with a layer of spicy oil. Immediately pour the hot water in, not too much, so that the fish debris inside can just float. can.
At this time, you need to boil another pot of water in another pot, put the white radish cut into thin strips into the water and blanch it.
On the one hand, it can remove the spicy taste of the excess white radish, and on the other hand, it can also release some of the sweetness of the white radish.
In order to combat the so-called smelly radish smell, you can also add some rock sugar to the water.
The shredded white radish produced in this way will not only taste soft and full of water, but also sweet and delicious without any peculiar smell.
At the same time, add pepper and light soy sauce to the cooked fish offal for seasoning. Wait until the cooked soup water is reduced to about half before adding the fish whites and fish livers, which are easier to cook. Add a small amount of salt.
At this point you can start thinking about cooking.
Get a dry pot, put alcohol cubes in the bottom, put a layer of shredded onions in the pot, and put the blanched shredded white radish in, then add green and red pepper rings, green garlic leaves, and fish offal again. The most important thing is the handful of perilla leaves that must be placed on the fish offal pot before serving!
The steaming heat brought the heat from the perilla leaves, but this was not enough.
In the dry pot, you also need to grab a handful and sprinkle it in, and then pour it down while the surging soup is roaring.
The strange aroma for a moment is like opening a Pandora's box of appetite.
Even the diners who have already tasted the dishes they ordered have subconsciously swallowed their saliva again.
...
"This smells like this!"
“The strong spicy taste of chili peppers and the spiciness of spices also carry a unique aroma of cholesterol, that extremely rich aroma!”
With his long tongue sticking out, Orochimaru, who had awakened many memories sealed in his genes, was now a complete gourmet when it came to food.
Not to mention that he is using various results of recent research to stimulate the further evolution of his bloodline, and has a different desire for various external high-level energies and information.
It is said to be bloodline evolution, but to put it bluntly, it can also be called gene completion or optimization.
When he can evolve his bloodline to the limit, a super life form that combines the advantages of the Kaguya clan and the advantages of the creatures in the Naruto world will soon appear.
What's more, the materials in Orochimaru's hands are constantly being added, including the blood genes of the Mibu clan in the ghost-eyed world, the genes of Kamado Tanjiro, and the genes of the demons of the Demon Slayer world.
It can be said that even he himself cannot tell what kind of creature Orochimaru will become in the future.
And this will also be a key step on his path to eternal life!
It's just that no matter how many years there are in the future, nothing can keep his eyes fixed on him as much as the extremely tempting aroma of cooking now.
It was precisely because of this difficulty in looking away that Orochimaru gradually discovered that the details of Zhao Fuyu's cuisine were completely different from those in the past.
It was as if a precision instrument was controlling him. Not only did he complete one dish meticulously, but almost at the same time, several other dishes were also advanced in an orderly manner.
The ultimate state of focusing on all the dishes and cooking them at the same time.
Even Orochimaru felt speechless.
...
The earliest Zhao Fuyu was unable to get started with cooking.
Because he didn't understand how he could put all his energy and energy into the cooking without being affected by other dishes when he was so focused on it.
But later he gradually understood that the essence of cooking was the same.
Let diners feel delicious and enjoy happiness, this will never change.
Whether it's multitasking or multitasking, it all means the same thing.
The basically unchanged mentality and the ever-changing seasoning and cooking techniques have formed the man who is now controlling the four stoves in the cooking table like magic!
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