Some people may not believe it, but although Zhao Fuyu has begun to use this method of cooking in multi-world restaurants without using the resonance of gourmet cells, this is indeed the first time in the main world.
This is not because Zhao Fuyu deliberately hides something, but because he has been balancing his subconscious behavior.
You must know that when cooking in a multi-world restaurant, even if the resonance of the gourmet cells is used, it will not affect the completion of the dish, and there will not be many problems in the taste of the diners.
Under the rules of that world, everyone can fully absorb Zhao Fuyu's power and intention in cooking, allowing their bodies and spirits to continuously improve in the baptism of cooking.
But it's different in the main world. If you don't use the food cell resonance, you need a coherent rhythm. Once used subconsciously, it will inevitably break the integrity of the food.
This ruins the entire dish.
In a pluralistic world, restaurants will not have an impact. In this world where gastronomy has already had a profound impact, problems may not arise.
Therefore, Zhao Fuyu has always been very restrained in the use of changes in cooking techniques.
What is done is to cook ingredients alternately with resonance and non-resonance, so that your body and habits can slowly adapt to this change.
Only now did he confirm that he had completely adjusted his subconscious habits.
The power that can control the resonance of gourmet cells will not be generated by some unconscious actions.
Instead of using your own gourmet cells to resonate with the ingredients, you simply rely on your own cooking methods to connect spiritually and mentally with the ingredients.
Only after reaching this step can Zhao Fuyu be sure that he has firmly embarked on the road of ancient cooking, and can successfully enter that crucial step, and finally fully integrate the will power generated by the gourmet cells with himself. .
It can be said that the road of ancient cooking has been tried many times in Zhongzhou, and the last problem that has always troubled those talented cooks has been taken by Zhao Fuyu, who has taken a crucial step and perfected the last theoretical problem. .
The rest is nothing more than proving it through or not.
Looking at the ingredients in front of him, Zhao Fuyu didn't make any adjustments, but started taking action very quickly.
And the most abundant ingredient among his men is none other than...eggs!
...
“For poultry dishes, one chose eggs, while the other took the largest variety of poultry meat..."
"It seems that both of them want to go together."
When Dojima Gin saw the choice of Zhao Fuyu and Zaiha Chaoyang, his expression also lit up with an inexplicable brilliance.
The most simple and the most complex, these are the two peaks of cooking. If you want to have any cooking showdown, you cannot escape the changes in these two extremes.
It's nothing more than pure simplicity, simplicity, or a combination of the two in different ways.
It is obvious that these two super geniuses, both of whom are not very old, have chosen to use extremely complex dishes to show their supreme charm in order to defeat their opponents.
The cumbersome showdown between simplicity and purity versus complexity and profundity is certainly beautiful to watch.
But the showdown between Zhifan and Zhifan will also be exciting in another way.
You know, complex dishes, especially large dishes that are prone to surprises, are also prone to overturning.
Even a world giant like Long Chu would still be cautious when cooking the most complex dishes. After all, because there are many types of ingredients used, there are many problems that interact with each other.
On the other hand, different ingredients have different properties. Some require more to reflect the flavor, while others only need a little to show off their flavor. The right proportions will also be a severe test.
Moreover, the taste of the ingredients will also change depending on the season and climate.
It can be said that what Zhifan pursues is the balance of ultimate control and cooking skills, and the tests and requirements for cooks are often much greater than those of Zhijian.
Ordinary cooks may be able to master the simplest cooking recipes, but if they don't have enough sophisticated cooking experience and skills, the most complicated recipes are taboos that no cook is willing to touch.
This time the two super geniuses chose the same cooking route, and it can be seen how seriously they attach importance to their opponents.
"However... Caibo Chaoyang's choice this time seems to require more skill..."
“Chef Buyeo’s cuisine seems a bit incomprehensible..."
Even Totsuki's current head chef Dojima Gin felt that Zhao Fuyu's cooking was a bit confusing to him, so he knew that Zhao Fuyu's cuisine was definitely a brand new cooking recipe.
"There are so many eggs, as well as pumpkins, hairy crabs, fresh shrimps, Yanzhan (raw bird's nests), pork belly, big bones, and ham. What on earth are you doing?"
Like Dojima Gin, if Zaiha Chaoyang's cuisine seems complicated at first glance, then Cho Fuyu's cuisine is very confusing.
There are many dishes in the world that incorporate a lot of poultry meat, and there are also many sophisticated recipes.
But Zhao Fuyu's cuisine contains so many eggs and many other ingredients, which is truly unheard of.
But Busujima Saeko's eyes flashed. She had been by Zhao Fuyu's side for the longest time, and she often heard some of his recipes muttering to himself.
At present, it seems that this is a dish that he said originated from the ancient Zhongzhou era and was dedicated to the very old emperor.
It's called 'Hundred Phoenixes Chaohuang'!
...
Not to mention the eggs of conventional poultry such as chickens, ducks and geese, but also the eggs of peacocks, pigeons, quails, turtledoves, partridges, pheasants, wild geese, swans, magpies, a total of twelve kinds of poultry eggs, and they are all placed on the In front of Zhao Fuyu.
What he wants to make is a palace dish that has been lost in Zhongzhou and even many people have never heard of it.
Hundreds of phoenixes facing the phoenix!
Take out the egg whites of twelve kinds of poultry, mix them with soaked bird's nests, put them into the pork belly and seal it, and then use centrifugal force to continuously rotate in the soup stock for an hour, so that the egg whites can solidify while leaving hollows.
Then mix the peeled crab roe, pumpkin puree and shrimp puree for seasoning, pour it into the center, and simmer it in the stock for an hour, and the dish is complete.
But in fact, there is a big problem with such a hundred phoenixes and phoenixes.
That's the egg white part. In fact, it doesn't have much flavor. It's just a fragrance mixed with more than a dozen kinds of egg liquids. It doesn't achieve the normal effect it should have. The bird's nest in it doesn't have much value for money.
The effort required actually lies in the seasoning of the soup stock.
Zhao Fuyu immediately started putting ham and big bones into the pressure cooker. In addition to these things, he also added many poultry skeletons that were clearly removed from the bones and meat.
Then add red and white radish, green onion and ginger. After removing the blood foam after boiling, put it in the pressure cooker and put it on the steam for 25 minutes.
A quick and simple soup stock is finished, but in the meantime Zhao Fuyu has to do... many, many more...
