Just by looking at Mibu Kyoshiro's main cooking methods of soy sauce and deep-frying, you can tell the difference in the taste of each diner.
Compared to Ghost Eyes, who prefers exciting flavors, after tasting the rich flavor brought by the barbecued fish belly, he quickly turned his attention to the red oil lava dragon snapper fillet that was served at the end.
A thick aroma lingered, but under the seal of red oil, the aroma of the fish that was like the ultimate temptation was not revealed at all. Instead, it was brewing under the seal.
This is also something that ghost-eyed fans are extremely curious about. What will happen after such a dish is picked up?
Born out of the traditional 'boiled fish fillet' method, Zhao Fuyu abandoned many complicated things, leaving only the interaction between chili pepper, Sichuan peppercorns, oil and ingredients.
While the taste is stimulating, the taste of the fish itself is fully revealed and sealed with a large amount of hot oil.
Only at the moment of tasting, you can feel the overwhelming aroma, mixed with the unique and delicious aroma of dragon sea bream.
In fact, this dish is also a very proud creation for him.
Even among all eight dishes, it is enough to rank in the top three.
You should know that personal tastes vary, and Zhao Fuyu never judges which of his own dishes is the absolute best. He only has the strongest dishes, but not the most delicious ones.
In his opinion, it is already difficult to distinguish Xuan Yuan from the dishes that can be ranked in the top three levels of taste.
And when Guiyan Kuang picked up a piece of dragon snapper back meat with his chopsticks, it still had a lot of chili pepper on the outside even though it had been soaked in red oil for a long time, a strong and delicious whirlwind began to sweep through it. His nasal cavity.
The extremely strong scent of chili peppers kept surging in huge waves.
Exciting, spicy, and with an unparalleled allure.
It was hard to imagine that any other taste could be so overbearing, and this smell immediately made Guiyan Kuang put the fish fillet into his mouth.
'fragrant! '
'Why does it smell so good? ! '
But what Ghost Eye Kuang experienced with his taste buds was not the seemingly strong spiciness, but an aroma he had never encountered before. The extremely rich aroma lingered in his mouth, as if he had swallowed a mouthful full of... Aromatherapy with the aroma of chili pepper.
What comes next is the oily coating on the outer layer of the fish, and then the extremely tender and smooth fish meat, without a trace of odor, slightly elastic in taste, and quickly melts into pieces of fish meat.
The delicious and strong flavor slowly released. At this time, there was a spiciness with a hint of numbness, coming up to combine with the extremely delicious fish meat, so that the fish fillets were hung with a layer of oil.
The taste in the mouth is not irritating at all. Instead, it is a rich oily aroma mixed with the deliciousness of dragon sea bream, with a slight spiciness and numbness just embellished in it.
Guiyan Kuang, who expected to encounter a powerful impact, never expected that under the appearance of the fiery red lava, the back meat of the dragon snapper would be so refreshing.
Yes, apart from the delicious, spicy and oily aroma in his mouth, what he felt most was the freshness, the kind of fragrance that felt like a breeze blowing across his lips and tongue.
"It's vine pepper. I added vine pepper powder to the knife edge pepper."
"The refreshing numbing flavor can reduce the strong burden of oil in the mouth. More importantly, the numbing flavor is a perfect match with the deliciousness of seafood!"
After seeing Gui Yan Kuang's doubts, Zhao Fuyu naturally had to be responsible for solving the mystery.
This dish is actually not complicated at all. The key lies in the balance in the mouth and how to use spicy food to highlight the deliciousness of the fish.
A slight mistake in the level of taste and the dish will be ruined.
Either it is too bland and only smells of oil. Although relying on the deliciousness of the dragon snapper back meat itself can be considered a solution, it is actually just a waste of this skill.
But if the seasoning is too strong and the spicy taste is too strong, then the deliciousness of the fish itself will inevitably be obscured. This is not a fish head with bones and a lot of fish skin, nor is it a fish offal with a strong cholesterol flavor.
The texture of the fish back is tender and smooth, and the pieces are like blooming white flowers. The umami taste is also the lightest and most elegant among all parts of the dragon snapper.
Only by balancing it with appropriate seasoning, making it tasty but not overpowering, and highlighting the aroma of spicy oil and chili pepper, can we create the conflicting and balanced cuisine between the two flavors in our mouth.
Even without any other ingredients, you can easily finish a bowl of fish fillets without feeling burdened at all, nor as if your mouth is empty and you have never eaten anything.
"This dish seems to meet my needs, but it seems far away from the excitement I want..."
The ghost-eyed maniac who was caught in a tangle simply stopped looking at this extremely tempting dish and turned his attention to another dish that also looked very rich.
The special "braised dragon sea bream paddling" that was modified by Zhao Fuyu!
In the world where white chrysanthemums are blooming, a touch of red sauce pollutes them, and their extremely beautiful luster directly and seductively exposes their deliciousness.
The rich aroma of soy sauce is like a dark door that opens up the appetite. It makes people salivate, but it is difficult to let go of the deliciousness hidden in the strong taste.
I picked up a chrysanthemum fish with just one chopstick. The blooming flower was not noticed until I got close. It turned out to be staggered in thickness. From the outside to the inside, it turned out to be like a stamen, and the fish shreds in the center were much thinner.
But they all have the same blade, but I don’t know how Zhao Fuyu did it.
Curious about this, Ghost Eye Kuang was not interested in getting to the bottom of it. Instead, he put the chrysanthemum fish with white flowers in full bloom and dyed with soy sauce fuel directly into his mouth.
In just a moment, the extremely rich braised flavor gave his tongue a violent blow. Fresh, salty, sweet, soy, all kinds of flavors blended into his mouth, satisfying his taste buds that pursue stimulation and richness all at once!
But just when he took the first bite, another completely different taste began to burst out.
A strong flavor conflict appeared in the mouth, as if a taste war started at that time.
The strong taste and rich umami of the fish tail are simply more ferocious than the oil-filled part of the previous fish belly. The unique taste of dragon snapper makes this taste full of explosive impact.
Not to mention, the long-term training of the tail meat will enhance the taste again.
It's not like eating fish, it's like eating pork pine meat. The fish meat is not only tender and smooth, but also extremely crunchy!
The delicious crispy texture collides with the extremely rich and meaty braised sauce, and what emerges is an unprecedented experience, as if the ghost-eyed maniac has directly entered a world of ice and fire!
