The flames were raging into the sky, like a demon who controlled fire. For the first time, Zhao Fuyu showed his powerful 'phoenix' on the cooking table!
The flames on the four stoves are no longer controlled by the stove, but are completely controlled by Zhao Fuyu!
Since he said that he would use all his strength to cook, Zhao Fuyu would naturally not be stingy with his trump cards.
It can be said that in his cooking this time, in order to cope with the irresistible wave of fate headed by the gods, he directly revealed all his secrets.
Short on time and need consistent cooking and serving?
If others can't do it, then he puts all his abilities into it.
Especially with the concept of 'phoenix', Zhao Fuyu's control of temperature and flames has already reached a new peak as he entered the realm of Linchu.
Almost no less than those disobedient gods who have just mastered a concept.
The power of these gods is different from that of the gods of Gao Tianyuan. Almost all of them rely on concepts. They have truly left the human world and cannot turn back.
And Gao Tianyuan itself still exists in the human world, so their power still needs to wait for the upgrading of the world to improve, and those natural disasters can almost exert their current ceiling-level power at any time.
This is why they are called natural disasters.
But in addition to the natural disaster-like magic power itself, these disobedient gods also have countless concepts derived from legends, stories, and even real history.
These conceptual abilities are what they can use to run rampant.
Even in a place like Zhongzhou, strong men must be sent to expel or kill the cause of natural disasters.
The ability of concepts is beyond the ordinary, and for the first time in Zhao Fuyu's hands, it is combined with cooking, which becomes the key for him to overcome the biggest gap in this cuisine!
The flame is not extinguished, the fish offal has been slowly stewed on the dry pot, and the rest is frying, roasting, and roasting, which are almost completed at the same time.
After the fish offal, an ingredient that does not require much consideration of the heat, is completed, the grilled dragon snapper tail becomes the final problem.
But Zhao Fuyu didn't intend to deal with the fish tail. Instead, he picked up a piece of pork belly. He first burned the remaining pig hair on the skin clean, then scrubbed it and blanch it in hot water for about ten minutes.
Then he took out the pork belly, then wiped it clean all over, and used a meat needle to poke holes in the pig skin, forcing out the water inside and the lard at the same time.
At this time, apply a layer of white vinegar and salt on the pig skin, put it upside down in an oil pan with a temperature of at least 160 degrees, fry until the tiger skin appears, and immediately soak it in water to cool.
Then cut the whole piece of pork belly into slices, then use the most common braised method, stir-fry cinnamon, bay leaves, star anise, onion, ginger and garlic in a base of oil, put the pork belly in, and then add soy sauce, light soy sauce, Cooking wine, rock sugar cooking.
I started slowly cooking braised pork using local cooking methods, cooking pork belly with rich red sauce.
At this time, the required heat and time required at least two hours, but Zhao Fuyu relied on controlling the concept of 'phoenix' and using the acceleration of food resonance.
The heat and time limits can be compressed to less than five minutes.
During this time, Zhao Fuyu also had to keep pouring the hot fish bone soup prepared on the side according to the amount of water in the pot to maintain the cooking operation in the pot.
Only in this way can the most crucial braised sauce for his braised fish dish be formed in five minutes!
There are many variations of cuisine, but in reality there are not many.
How to make the dragon snapper accept the braised flavor and spices without destroying the deliciousness and special texture of the dragon snapper tail?
First of all, it must be fired, otherwise the flavors of the spices cannot be blended. However, the flavor of the dragon snapper tail must also keep its original flavor prominent. This is actually very contradictory, but Zhao Fuyu got it from a method of making black fish scallops. inspiration.
Of course, fish fillets can also be used, but if the fish tail meat is cut into fish flakes, it will not only retain the maximum original taste and special texture, but the most important thing is that it can intercept enough soup in the form of stamens. Inside the fish.
Even without cooking, the flavors of the fish and soup can be perfectly blended.
This is also the reason why Zhao Fuyu cut off the whole fish tail immediately, and it was also a very fine cut.
There is nothing complicated about the cuisine itself. The key lies in how to overlap and combine flavors and make the most of its strengths and avoid its weaknesses.
After the main ingredients have been prepared, the only thing left is the sauce. This is why Zhao Fuyu chose to cook his special braised pork immediately.
Only after the meat is cooked to a high temperature, the remaining sauce will be the perfect supporting role and combination of this braised fish dish.
The meaty sauce itself will also absorb part of the flavor of the spices. The residual flavor of the spices in the sauce cannot cover up the deliciousness of the fish itself. On the contrary, the meaty sauce is integrated into the fish, which will bring a flavor to the fish. A special mellow and rich aroma.
While controlling the cooking of the braised pork, the oil pan returned to calm again. The fried batter prepared by Zhao Fuyu was mixed with rice flour, sweet potato starch, potato starch, and flour in a ratio of one to one to one to one. Add clear oil, eggs, salt, and pepper without adding any water.
Continuous stirring creates a liquid that is just thick enough to stick to chopsticks and drip slowly.
In this state, the fish fins are covered piece by piece with this fried batter, and then directly put into the pot for deep frying.
The oil temperature at this time should not be too high, roughly around 160 degrees. Use medium-high heat to slowly fry the batter and fish meat in the fins.
When the outer layer solidifies, take it out as soon as possible and put it in a drain to wait for the oil to drip and the heat to slowly transfer to the inside until the outer crispy shell collapses.
You can increase the oil temperature to 180 degrees and fry again for ten seconds.
Make the fried shell crispier and the color more orange. This is considered completed. After picking it up, continue to increase the oil temperature to 190 degrees, which is close to the temperature where green smoke comes out of the oil pan. A third re-explosion will be carried out.
At this time, the fish fins will take on an appearance that has never appeared in previous fried dishes, being fluffy, crispy, and slightly crusty.
The color will also be slightly charred.
And this kind of fin is the real effect that Zhao Fuyu is pursuing.
Put it on kitchen paper to control the oil, and the next steps become simpler and more direct. The braised pork is cooked to the last moment.
The cut dragon snapper tail flakes are also blanched and cooked.
After shrinking by heat, crystal white flowers bloomed in the middle of the plate, like white chrysanthemums in full bloom.
When the hot, filtered braised pork sauce is poured down like this, it seems as if the center of the white chrysanthemum is dyed with a layer of sauce color.
Abrupt, cruel, and seemingly even more tempting...
