'How does it feel...'
'The more I look at Cho Fuyu's cooking, the more I think I've seen it recorded somewhere?'
Two people with the same background, the same thought flashed through their minds.
Especially when Guang Cailao, the IGO's special "Gourmet Immortal" with more detailed records in the force, carefully looked at the dough that Zhao Fuyu had made and the eight kinds of seafood he was making.
There's always an eerily familiar feeling.
It was as if he had actually seen it, and had seen similar records more than once.
Continuously scanning the combination of these ingredients made Guang Cailao's mind keep spinning. Countless combinations and names of dishes appeared in his mind in a flash.
But none of them looked similar.
But this strange feeling of familiarity has not weakened at all.
'Where on earth did I see similar cooking records? '
That lingering feeling caused Guang Cailao's eyes to fall directly into the stasis of fantasy.
The old man Cai Qing on the other side was not much better.
This knowledgeable old man is now lost in his own thoughts.
'I have definitely heard of this dish, but where is it? '
The eyes were full of thoughts, which also made Zhao Fuyu's actions pay more attention to them.
Only in this way can they awaken those parts of their minds that have fallen asleep.
Although the gourmet cells have evolved several times, and Guang Cailao is now a true god-level superpower, the part of his brain that can be used is not at its extreme.
It is normal to feel a little disappointed.
But this also deepened the impression that the two top chefs in the culinary world have on Zhao Fuyu's cuisine.
What could it be that could make them think so hard that they couldn't find its origin?
...
Now that he has started cooking, Zhao Fuyu has not thought about hiding the origin of this dish.
Naturally, I didn't pay too much attention to Cai Qing and Guang Cailao who had been thinking hard.
Instead, what he really paid attention to was that the coconut crab, a fantasy ingredient that he had only recently started to come into contact with, was different from the changes in ordinary fantasy ingredients. The coconut crab not only had animal changes, but also incorporated plant changes. .
The meat quality of this dream ingredient is not only comparable to that of super-high-grade crabs, it is also delicious and tender.
Even the coconut used as bait is far more delicious than ordinary coconuts. The coconut juice flowing out is mellow and sweet, even sweeter than fruit.
This also made Zhao Fuyu need to be even more careful when handling it, and he was also trying to find ways to incorporate the deliciousness of the coconut milk into the crab meat.
The ecology of the pseudo-coconut crab is somewhat similar to the fusion of a hermit crab and a coconut crab. The shell is hard, and the wide body and back shell of the general crab are gone. Instead, it is somewhat similar to the ingredients of some crayfish.
Therefore, you should pay special attention when handling it.
First, you need to knock out the cracks in the hard claws of the coconut crab, and then divide the body, so you don't have to worry about the juice leaking out and wasting the delicious taste.
After cleaning the shell before processing, these things can be put directly into a large pot, and then the coconut milk from the coconut used as bait on the coconut crab is taken out and poured into it.
Use coconut milk to steam and simmer this ultimate dream ingredient.
No seasoning is required, and no additional seasoning is required.
The most natural cooking method can extract all the flavors of coconut crab.
When all the crab meat turns white, you can turn off the heat and soak it slowly to allow the taste of coconut milk to be better integrated into the delicious crab meat. When combined with other seafood, the taste of this wonderful coconut crab will be more prominent.
Finally, when these four fresh seafood ingredients are blended together, the different sweet flavors will come together, which will definitely bring a completely different taste to ordinary seafood buns.
According to common sense, ordinary seafood buns must not only be pure seafood, but also must be moistened with various meats to add a rich taste.
But Sishen Seafood Eight-Treasure Buns are different. The combination of four old and four new seafoods makes the rich and mellow flavor of meat replaced by the dried seafood.
Those fragrant and wonderful flavors are naturally replaced by the four types of seafood that are still being stewed today. So what kind of flavor do these fresh seafood bring to the steamed buns?
Just like the presence of scallions in the scallions and meat buns, these fresh seafood are the first to make people feel the sweetness and sweetness of the seafood, followed by the sweetness and richness of the dry seafood.
So after the coconut crabs are processed, the next processing of the so-called medium-sized fresh squid and lobster fish is also on the agenda.
Squid is actually easy to solve. Use kitchen paper to remove the outer film, remove the squid claws and head and remove the internal suckers. Then cut these chewy parts into small pieces, and cut the other parts into small pieces and put them into the broken wall. Make the squid smooth in the machine and add a little bit of pork fat.
Used as filling and binder for fillings.
Of course, it has a sweetness and natural fragrance, which is completely different from other ingredients, which is what Zhao Fuyu likes.
However, the sweetness of squid does not last long, which is why lard is added to add richness. Therefore, the taste of squid is added to the filling as squid slippery at this time, in order to match the beauty of the other seven kinds of seafood.
According to the recipe, these eight seafood ingredients should actually be stewed together as the filling and wrapped in the bun skin.
But Zhao Fuyu used two more fantasy ingredients, so naturally he couldn't use this method. Fortunately, the pattern of four new and four old has not changed, but the seasoning method has been slightly modified.
Let the taste of eight kinds of seafood be delivered to diners in a more layered way.
It cannot be said that this dish has been strengthened, it can only be said that it can be regarded as some small corrections.
The lobster fish to be processed next is a little more troublesome. When a pair of lobster claws are cooked, they will naturally bring the pure freshness of lobster's unique amino acids and the crispiness that is different from ordinary shrimp meat.
The rich flavor of shrimp meat is released, and it even has a domineering spirit. Therefore, when processing, steaming must be the first priority, and the meat inside must be steamed until it is about 70 to 80% cooked, and then the meat inside is taken out.
But compared to the shrimp claw meat, the fish part of the lobster fish is particularly light, just like light tea. The umami flavor is not obvious, but it just surrounds the mouth. It is rich in oil but does not steal the show.
The very light taste makes fish the best complement to this dish.
Zhao Fuyu also thought this way. After he cut the fish fillets on both sides into small pieces, he simply seasoned them with onions, ginger and pepper, without adding any more flavor.
Wait about ten minutes until the fish meat particles have absorbed the flavor, and then pour hot water over the fish meat. This will take away the possible remaining fishy smell and at the same time give the fish meat a final shape. By the way, the remaining fish juice of the fish meat can be used to use this high temperature. The way of pouring is tightly locked inside the fish pellets.
At this point, it can be said that the preparation of the eight seafood ingredients has been completed.
What Zhao Fuyu needs to do now is to let time rush and perfect the taste of the various dry goods and seafood.
But Cai Qing, who felt more familiar with the ingredients and dough used by Zhao Fuyu, finally saw clues in the four seals placed next to Zhao Fuyu.
"It turned out to be...?!"
He almost didn't think about it. The first moment he discovered the truth, he almost lost his voice and screamed, which also attracted everyone's attention.
