"what is that?"
"Chicken bone soup?"
The distance between them was not short, and because it was something taken out of the refrigerator, even Erina, who could rely on God's Tongue to capture information in the air, couldn't understand what the jelly-like crystal thing was for a while.
But she doesn't have this chance anymore.
Zhao Fuyu chose to keep this secret until the last meal. He simply cut the soup-like jelly with a few strokes, then put it into a white bowl, and then sprinkled it on the side. The pile of dry ice was covered with a transparent glass cover.
While maintaining the temperature, after the cover is finally removed, a burst of white smoke turned from dry ice can also make the dishes feel like they are wandering in a fairy mist.
This kind of plating trick is not particularly surprising when used here, but it seems particularly suitable.
It’s not too deliberate, but it also responds to the trend of today’s eye-catching era.
It can only be said that it’s not that Zhao Fuyu doesn’t know how to plate the dishes deliberately, but that his plate arrangement must be able to enhance the taste and visual aspects of the food.
Just when Nakiri Erina was paying attention to Zhao Fuyu handling the jelly soup, he turned to cut the whole boneless chicken into small cubes and put them on the plate, leaving a space in the middle for the covered chicken. Live soup when frozen.
Only then did she notice that Zhao Fuyu had completed a dish without even realizing it.
Of course, it may be that it has not been completely completed. When the lid of the soup jelly was opened, neither the cooking light nor the kitchen vision appeared.
But just the crispy 'click-click' sound when cutting the chicken pieces is enough to show how amazing the taste of this rumored famous Cantonese dish will be.
Accompanied by a hint of heat, there was the aroma of chicken and chicken fat, and after that, a strong smell of Jianghu seafood began to float across the sea.
But no one could have guessed that the ending would be a floral fragrance, as if tasting delicious food among the flowers.
The naturally spreading floral fragrance almost shocked Erina Nakiri's spirits.
I almost got lost in the strong yet elegant floral fragrance.
Obviously he didn't use any method to capture the spirit with aroma, but Zhao Fuyu's cooking has the magic power to lose himself unconsciously.
It also shows that Zhao Fuyu's cooking skills have really reached an edge, that is, the edge of quantitative change leading to qualitative change, a real breakthrough!
...
"The taste of vegetable stock..."
"She's actually restrained!"
"What an incredible change."
Just as Erina Nakiri was paying attention to the completion of Jiangnan Baihua Chicken, Mr. Cai Qing was keenly aware of the way Zhao Fuyu was handling it. The stock pot where the shark fin mushrooms were stewed gradually lost its aroma. .
Zhao Fuyu was also busy with the Jiangnan Baihua Chicken. He turned off the heat of the soup pot, covered it with the lid and simmered it slowly.
Cai Qing didn't know what all this meant, but he could imagine that the gradual introversion of the aroma did not mean the failure of the cooking, but rather a state where the cooking was about to reach the ideal level.
Regarding this point, Ben Gordon had the same idea, but what he was more concerned about was that when the stock pot for simmering shark fin mushrooms was being stewed, Zhao Fuyu didn't know when he put the ingredients such as taro, potatoes, pumpkin, and sweet potatoes. Entered.
These are the keys to how he should cook the thick vegetarian stock when he makes it himself.
But since Hell's Chef didn't see it, it further proves that the timing of adding these ingredients to the stock pot for stewing is the biggest secret.
Ben Gordon couldn't help but be more curious about what kind of appearance the shark's fin mushroom surrounded by this kind of broth could show with this dish of 'Dinghu Shangsu'.
Soon, he came up with the answer.
Because Zhao Fuyu has begun to finish, the real ending!
The "three mushrooms, six ears, nine bamboo shoots, and one sheng" that had been soaked in the cooled broth for a long time were slowly spread out by Zhao Fuyu in a soup bowl, with flower mushrooms in the middle and various kinds of Such bamboo shoots are stuck to the wall of the bowl, and then the white fungus is put in. In the middle, the shark's fin mushroom that has been stewed for a long time also appears.
I saw that crystal clear, as if stained with luster, shark's fin mushroom was put into the soup bowl that was already half filled with ingredients, and then was buried by various other fungus, bamboo shoots, and mushrooms.
Until all the ingredients are laid out, there is just a small gap left in the soup bowl.
At this time, the original vegetarian stock that had previously been added with golden carrots, and the stock that contained kelp, bean sprouts, celery, monk fruit, etc., was finally completed after more than an hour of simmering.
Just by looking at the smell, which is like an extremely rich meat stock, you can know how different this configuration of vegetarian stock is.
Of course, it's just about the smell. In essence, it's just a vegetarian soup.
After pouring it into the soup bowl and submerging all the ingredients, Zhao Fuyu only seasoned it with salt and white pepper, and nothing else.
Seal the mouth of the bowl with high-temperature-resistant plastic wrap. After the water in the steamer is boiling, put it in and steam over high heat for half an hour to forty minutes. This dish of Dinghu Shangsu is almost completely completed.
Of course, in fact, you still need to pour out the soup that was poured into it, add a thin layer of gravy after returning it to the pot, and pour it on the dish that comes back from the bowl with the mushrooms facing up and surrounded by bamboo shoots.
This famous "Dinghu Shangsu" is truly completed.
If Jiangnan Baihua Chicken, Zhao Fuyu had simply inherited the old taste and added some surprise embellishments.
So for this Dinghu Shangsu, his method has been continuously upgraded, and he has completed an unprecedented creation.
Anyone can see that this dish is Dinghu Shangsu, but he can also be 100% sure that this dish will only be more stunning and unforgettable than Dinghu Shangsu.
According to Zhao Fuyu's current understanding, he doesn't know the King of Food, but under the King, among vegetarian dishes, his dish can truly be the king!
This is Zhao Fuyu’s confidence!
...
The water vapor was boiling, and even though it was sealed with plastic wrap, an overbearing aroma still descended on the deck of this cruise ship sailing in the open sea.
There was obviously a constant sea breeze.
But the energetic and overbearing aroma continued to float into the nostrils of everyone present.
Just like the naughtiness before, this time the domineering aura was still displayed directly without giving anyone a chance to breathe.
It definitely doesn't taste like meat. When everyone smells such a smell, this is the first thought that flashes through their mind.
It was as if they had seen a superb dish appear in front of them, and they had begun to taste it invisibly.
They all thought they were just experiencing a scent that overcame their spirits.
But when Mr. Cai Qing, who was intoxicated, scooped up a spoonful of the imaginary broth and put it into his mouth, just like the previous resonance illusions, the elegant and sweet taste experience rippled on the tip of his tongue.
For the first time, he was stunned on the spot.
Because that taste was not the taste he imagined, but a completely new taste.
A flavor conveyed from the illusion of resonance...
"Isn't this the aroma that takes away the spirit?!"
"This is..."
"Visual vision. Tongyou?!!!"
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