At night, the weather was slightly cool, but under the countless lights, countless steam was already evaporating from both sides of the deck of the giant ship.
The cooking between the two parties has gradually come to an end, which is also the final intense stage.
A variety of ingredients are blended into red wine, and then stewed in red wine with beef brisket, celery, tomatoes, carrots, parsley and other spices. It can be said that the cuisine of Nagiri thistle is beginning to approach perfection. .
The only difference is that cooking Nagiri thistle requires a longer resting period.
Just like cooking these dry seafood, a long period of coolness can relax the beef brisket meat, and also allow the various auxiliary ingredients to release more flavors for the beef brisket to absorb.
The beef brisket braised in red wine is tender and soft, absorbing all kinds of hair, and the red wine is fragrant. It will definitely be an unforgettable dish. Even for most people, this dish is enough to give them a short-term youth. of cuisine.
It could be said that Nakiri Thistle already felt that he had a chance to win, but the strong aroma of the seafood coming from the opposite side, which was no less than that of any meat ingredients, really made him a little wary.
You must know that the dolphin and wagyu beef itself is already a very high-end beef, and it is even more fragrant after being cooked like this. Even so, it still cannot overpower the light seafood ingredients opposite, which in itself explains a lot.
'But my cuisine is more than just a dish on the surface...'
'The previous three dishes will all benefit from this dish. This is what the Dragon Chef realm can use...the interlocking of dishes! '
'Gourmet cells have not reached this point and will never be able to do this...'
There was a hint of determination in his eyes. Although he used this method, it showed that he could only use the resonance of food cells to bully others.
But for Nagiri Thistle, winning is all that matters, and the method and process are not important at all.
After being baptized by the concept of the gourmet club, the process and experience have been regarded as meaningless, and the cooking method style that only pursues results is almost irreversible at this time.
Nakiri Thistle's path will either end in darkness, or there will be no possibility of progress.
Therefore, for him, victory is not a belief, but a goal that must be achieved.
Otherwise, if Erina cannot be made to be what he wants, obsession will be out of the question for him, and it will only become more extreme.
The way of cooking in the gourmet club can be persistent or even obsessive, but it must not be extreme, otherwise... it will be difficult to say whether the person in the future will still be the person in the past...
Gourmet cells are a miracle, but miracles often also contain risks.
A bad person is swallowed up by a crisis, and unimaginable disasters are brewing.
Of course, these things had already appeared in the chaotic period when Gourmet Cells came, but those cruel and terrifying aspects were deliberately erased by the world.
The rest only let people know about the benefits of gourmet cells. Occasionally, they mentioned the possible dangers of gourmet cells, but they were all ignored.
After so many years, Food Cell has not seen many threats, so naturally no one would think it would be a surprise.
Even if there is an accident, compared to such a large population, it is still an extremely small part.
However, the danger of gourmet cells always exists. According to the words left by the God of Cooking back then, one must at least be at the Dragon Chef level to truly be immune to the dangerous effects of gourmet cells.
Of course, as the human body and gourmet cells have combined over the years, this crisis has been completely eliminated by the chefs using spring breeze and rain.
Otherwise, today's gourmet society would not have used so many years of methods to specially create countless ingredients and foods, and also specially prepared gourmet cell viruses to create the current scene in Kyoto.
...
Zhao Fuyu didn't care about the delicate situation that Nakiri Kiku was in, let alone care about it.
He put the Kyoto Emperor in such a dangerous situation for his own selfish reasons, causing countless innocent people to die due to his ambition and obsession. For Zhao Fuyu, even this kind of person is Nakiri Erina's father. Damn people.
He doesn't have a holy mother's heart, and would think that if he repented, he could forget about it.
If you bear the guilt, you can only use everything you have to atone for it. If you can't redeem it...then go down to the victims yourself and see if they forgive him.
So Zhao Fuyu focused entirely on stewing the remaining two kinds of dried seafood on hand.
The aroma is billowing, and the heat that actually represents Zhao Fuyu’s gourmet resonance has reached the right time. Although the water is not cooked as fast, the release of the ingredients is almost as good as that of the food that has been cooked for two days. That kind of heat.
The soup base, which was originally slightly white, has turned into an amber color. The casserole for stewing candied dried abalone contains more than ten kilograms of ingredients, including Jinhua ham, duck, chicken, earth fish, goose feet, and pig's feet. , spine, and stick bones are all ingredients with visible shapes.
There are also many ingredients that can no longer be seen in form. They are stirred in and boiled continuously, bringing rich deliciousness and a strong meaty aroma to the abalone.
On the other side, similar ingredients are also being cooked, releasing a similar soup flavor. When the abalone stew is boiling and the water content is reduced, the spare pot of soup will be added. Go in.
In an extremely natural way, the stock is used to supplement the stock. It also integrates all kinds of complex delicacies into the dried abalone in a more intense way.
Why dried abalone tastes better than fresh abalone? The umami flavor is slowly formed in the middle of the abalone after being dried in the sun. The abalone juice that is stewed with no expense on ingredients is another key aspect.
When the cooking time is almost eighty or nine minutes, Zhao Fuyu still needs to pick out the dried abalone, and then drain out all the various soup residues in the casserole, leaving only the pure abalone juice, and then continue to slowly cook it in the casserole. Stew until the soup completely takes on a rich sauce color.
This dried abalone with sugar heart is truly simmered, and the flavor of the stock will perfectly penetrate into every cell of the abalone's body at this time, even into the soft and waxy sugar heart.
Since ancient times, dried abalone has been the best ingredient, and here’s why.
This is an ingredient that is not only delicious in itself, but also uses extremely luxurious ingredients that can show its own identity.
Among the Sishen Seafood Eight Treasures Steamed Buns, even with the addition of two dreamy ingredients, the style of Tangxin Dried Abalone will never be weaker than them.
This is the combination of real Zhongshu cuisine techniques and the flavors brewed over time to achieve the ultimate seafood taste.
Even many IGO employees who can calmly accept the aroma of dreamy ingredients can find it difficult to remain calm when faced with such seafood!
