'A monumental recipe? ! '
Naturally, Nagiri Thistle, who was cooking, didn't care about anything. After hearing the news, he suddenly raised his head.
Because his cooking is so obvious, no one would think that his dish is that monumental dish, so it's obvious...
Only Zhao Fuyu's cuisine can be given such a name by those two old guys.
'Huh...grandstanding. '
'This explains why he can compete with me at Linchu...'
'It turns out that having this recipe on hand improves my cooking skills. '
'The only difference is the resonance evolution of the gourmet cells...'
Although it is not entirely true that Zhao Fuyu's cooking skills can be attributed to a recipe, it can make Nagiri thistle understand why Zhao Fuyu can compete with him in cooking, and he can also see the terrifying power of monumental recipes. at.
Even a gourmet club giant like Nakiri Thistle finds it inscrutable.
But he was just a little surprised and calm.
With his three-course layout and the method triggered by the fourth dish, if you want to fight against this overwhelming trend, let alone a dish with a monumental recipe, even if it is a dish made by the King of Food, if it is not targeted, the winner will be the winner. Between the two.
You must know that the reason why the King of Food can pay attention to it is because if the cuisine of the Dragon Chef Giant can form multiple combinations, even the King of Food must treat it with caution.
People will always pay more attention to the forces that can threaten them.
It’s also about giving respect.
Attention is not something you shout out, but something you earn for yourself with your cooking skills.
It didn't take long for him to distract himself. Nagiri Thistle paid great attention to the dish he was doing, and he would not let others disturb his cooking.
This also made those who belonged to the food club quiet down.
Since Nagiri Thistle didn't show any emotional fluctuations, it meant that things were still under his control.
What's more, the outcome of this Shoji fight has nothing to do with the tasks assigned by the Gourmet Club, so they don't need to be so nervous.
After thinking about this, the members of the food club also relaxed a lot.
Just thinking that Zhao Fuyu actually mastered a monumental recipe made these members of the gourmet club feel jealous.
Many people even cast their coveted eyes on Zhao Fuyu, but they were cut off by a huge kendo aura halfway.
It was at this time that these people suddenly realized that Zhao Fuyu was not someone they could provoke. Despite his young age, he already had a powerful force in his hands.
The two beauties following him are already dragon-level warriors.
'He really took advantage of all the good things. '
Not daring to look any further, several people at the food party looked away, but they couldn't help but feel secretly resentful.
Unfortunately, judging from Zhao Fuyu's current position, no matter how hard they pursue, it will be difficult for them to climb to that position.
...
It was expected for Zhao Fuyu that Guang Cailao and Cai Qing, two encyclopedias in the food industry, could recognize his own cuisine.
Even to him, it was so late that these two recognized the origin of this dish.
I'm afraid it has something to do with some of Zhongzhou's policies. The deeds of many previous cooking gods have gradually been submerged, not destroyed but forgotten.
There must be some unavoidable factors, but the recipe that Zhao Fuyu mastered might not have as big an impact on Zhongzhou as he had previously imagined.
'That's good, I can be quiet for a while...'
While thinking, one of the four pots has been closed. The one that steams the scallops over water does not take that long, especially under the resonance of the gourmet cells, it is already fully heated within twenty minutes.
The rest is the dried abalone and shark's fin in the casserole, and the top-quality sea cucumber cooked in the wok.
Sea cucumbers from the ocean ice grow more slowly, but the colloid content and taste are richer.
In order to fully integrate the flavors of pork belly and green onion, the first thing you need to pay attention to is the thickness and quantity of the soup.
And these two points happen to be the most difficult things to grasp in this roasted sea cucumber with green onion.
When many people cook sea cucumbers, especially the scallion-roasted sea cucumber method originated from Zhongzhou Shandong cuisine, they always think that the aroma of scallion oil and rich sauce are needed. After simmering for enough time, the sea cucumbers will naturally taste full and delicious.
This idea is correct, but I have forgotten that the thickness and weight of the soup are the real details.
To make this dish delicious, it is enough to master the aroma of scallion oil, the sauce to be rich and mellow, and the heat to be sufficient.
But to make this dish taste great, it's not just about selecting the ingredients and mastering the previous things. The thickness and weight of the sauce are what really determine everything.
The proportions of green onions, scallion oil, pork belly, even the proportions of soy sauce, oyster sauce and water, and the proportion of pepper all need to be mastered.
Only when it is truly cooked in one pot, the sea cucumber is already soft and delicious, and the soup is received at just the right time, so that there is not a trace of excess hanging on the sea cucumber.
Zhao Fuyu also pays attention to these aspects in the firing of shark's fin and dried abalone with sugar heart.
In fact, almost five minutes after turning off the scallop pot, Zhao Fuyu also turned off the fire for the sea cucumbers being cooked in the pot.
At this time, the sea cucumber is wrapped in a thick sauce, slowly soaked in by the residual heat of the pot.
In fact, temperature is also a key point for these dishes. Why is the sea cucumber roasted with green onion always more delicious than the sea cucumber cooked at home?
Here’s the little secret.
Because the sea cucumbers grilled with green onions in restaurants are always cooked in advance until they are mostly done, and then allowed to soak in the sauce.
When it's time to order, stir-fry fresh scallions in scallion oil, add the seared sea cucumber and the soup, and wait for about five minutes to reduce the juice.
In other words, the sea cucumber has not only been cooked for a long time, but has also been waiting for the final process in the sauce environment. Naturally, it will be cooked better than ordinary people at home, and the taste will be clearer and richer when it is served immediately.
In fact, this secondary firing method is commonly used in the preparation and cooking of dry seafood.
This is true whether it is fish maw, sea cucumber, dried abalone or shark fin.
So in fact, if you want to achieve the ultimate taste, long-term cooking, or even stewing overnight, is most suitable for these dry seafood.
This is the reason why gourmet cells are called miracles. They can shorten the cooking time and even achieve the same effect without stewing for a long time.
Five hundred years ago... this was an effect that only those few things could achieve...
Covering the sea cucumber to keep it warm while cooking, Zhao Fuyu put all his energy into the shark's fin cooked in chicken broth and the dried abalone in a soup stock made from dozens of ingredients.
At this time, the amazing smell of seafood is already hard to control...
