The art of cooking is nothing more than this. It turns odor into fragrance, and contains the ordinary but the extraordinary.
The same is true for dried abalone. Transforming an ingredient that just needs time to brew into something that can be compared with a dream ingredient is the mastery of cooking.
But this kind of craftsmanship is becoming increasingly rare in this era.
Either use a lot of seasonings to replace the taste of the ingredients themselves, or use the taste of the ingredients to replace the so-called seasonings.
In today's world, almost all cuisines have begun to go extreme in these two directions.
Even within Zhongzhou, which attaches great importance to conditioning and cooking techniques, the younger generation has gradually adopted this trend.
It's not the change of chefs, but the taste of diners that gradually and silently began to change the trend of the entire culinary world.
Isn't this a way of going against the trend for Zhao Fuyu?
However, the way he cooks is already different from today's trends, which makes his cooking particularly unusual in this era.
It has a unique and unforgettable flavor.
Therefore, among the famous restaurants in Kyoto Imperial, Zhao Fuyu's "Ye Zhong Huo" may not be the most advanced, but it is definitely the best in terms of reputation.
Even people who are not interested in Zhongzhou cuisine will never say anything bad after tasting Zhao Fuyu's cooking. At most, they will prefer a certain type of cuisine.
Zhao Fuyu, who was cooking dried abalone, had already turned off the fire under the casserole at this time. Because of the thick gelatin of the abalone juice, it was not easy for him to soak the abalone directly in the casserole, otherwise he would soak it when needed again. Another time to heat up the casserole.
Because the soup is too rich in colloids, the abalone may stick to the bottom of the pot after cooling for a while.
Zhao Fuyu was not willing to bring too much abalone juice into the filling, so while it was still hot, he took out the abalones one by one and placed them outside with a transparent cover to illuminate them. The smell of seafood wafts along with the smell of meat.
It was simply more eye-catching than any other sign. Even IGO employees who had gone through countless tests of dreamy ingredients could not help but swallow their saliva at this time.
He stared blankly at the slightly reddish dried abalone, his desire to eat could not be deceived.
But Zhao Fuyu didn't have time to care about them.
At this time, the shark's fin in the chicken soup has also reached the heat, so it is necessary to turn off the heat. The shark's fin that has been cooked until it spreads out like strands of golden threads is also picked out and placed on the plate.
Add whole large scallops from the steamer.
The preparation and cooking of the four kinds of dry seafood have also been completed.
The next step is assembly.
In fact, assembling steamed buns is a very common process, but for Zhao Fuyu, it still requires full concentration, because when dividing the steamed buns and rolling out the dough, he also needs to use Bai Luo's Sandielang technique to make this The last fermentation occurs in every piece of dough.
White dough, black dough, cyan dough, and finally red dough. All four types of dough were quickly squeezed into dough under Zhao Fuyu's hands, and then turned with a rolling pin to form a dough that could be wrapped. Bun dough.
Soon, under the transparent film, four stacks of bun wrappers were completed.
After sprinkling a little dry powder under the dough to prevent it from sticking, Zhao Fuyu's final treatment for the filling was to add a little more water to the squid, and then stir it continuously to make it looser. No more actions.
All the preparations are done, only the buns are left...
...
'Finally it's about to begin! '
'Sishen seafood eight-treasure buns! ! '
With a flash of light in their eyes, Cai Qing and Guangcai Lao seemed to be trying their best to imprint everything in front of them in their hearts.
Because this heralds the reappearance of a dish that has been considered lost.
The two of them never thought that they could master this dish through such a single viewing, but at least they could master the basic recipe. If it is lost again in the future, future generations can restore it again based on these descriptions.
And soon, they noticed a detail, or a very critical step.
When Cho Fu-yu makes this legendary dish, he has a special way of arranging the fillings!
There is not much to say about the technique for making buns. The edges are folded inwards until a pleat is formed and then pinched tightly.
Of course, because of the three fermentations, if you press the pleats of the bun again, it will become less visible. This is also the function of the four seals at the back.
Of course, these are not the main things. The most important thing is the placement of the eight kinds of seafood in the filling.
Of course, there are also particularities in how the four new and four old seafoods are placed. They cannot be mixed together in a haphazard manner, which will taste tasteless and have no surprise.
It's complicated to say it's complicated, and it's simple to say it's not complicated.
The first thing to put is the squid slider, which acts as a round platform in the center of the bun skin. After the not-so-tight but extremely adhesive squid slider becomes a solid base, the next step is the rest. When the seven kinds of seafood are arranged one by one.
The first thing to appear on the squid slide is the candied dried abalone cut into soybean-sized pieces. They are placed in a line on the far left, followed by the fresh seafood representative of lobster fish and shrimp claw meat. , and then the sea cucumber roasted with green onions was also cut into the size of soybeans and placed next to the shrimp claw meat.
Next is the extremely light lobster fish meat part.
Next to the fish meat are strands of shark fin, golden strands arranged on one side.
The penultimate item is the meat of coconut crab that has been soaked for a long time. It exudes the fragrance of coconut and is not inferior even to the shark fin that has been stewed in golden soup for a long time.
The final touch is scallops steamed with Huadiao wine and silky chicken, which are torn into shreds as the final layer.
It can be said that the eight kinds of seafood ingredients bloomed in the bun wrapper like a picture, and then were quickly closed, and then placed honestly on the steamer.
At this time, everyone noticed that when Zhao Fuyu was weaving bamboo boats before, he actually woven a steamer specifically to hold these buns.
Buns of different colors are neatly arranged in a row, and they are branded with the four gods.
Qinglong, Suzaku, White Tiger, Xuanwu, each Zhongzhou character is so obvious that people can know the meaning of these buns at a glance.
Just when everyone thought that Zhao Fuyu would get into the steamer and start cooking immediately after the buns were completed, Zhao Fuyu unexpectedly paused.
It didn't take long, maybe ten minutes. If the resonance of the food cells was accelerated, it would be hard to tell how long it would take.
In the eyes of Cai Qing and Guangcai Lao, this stop was simply a stroke of genius.
It also completely integrates the four gods, five flavors, and eight kinds of seafood into one!
