Using fragrant cooking oil to cook ingredients is an idea from traditional European cuisine.
Especially in countries rich in olives, the idea of cooking seafood in the Mediterranean region is to soak and cook shrimps, crabs, shellfish, and even fish in spice oil.
The oil temperature does not need to be particularly high, as long as it can stimulate the flavor, and then use the oil as a medium to attach the flavor deeply into the ingredients.
Today's Caibo Chaoyang is following this idea to elevate the taste of Qianqinwansikou.
Using oil pouring and low-temperature frying methods, the flavors of these nine kinds of birds are blended, but the changes in taste have never left Caibo Chaoyang's control.
Especially in order to get rid of the fishy smell in the oil, Caibo Chaoyang specially selected spices, garlic, olives and Brazil that are traditionally used to remove the fishy smell of seafood!
It can be said that the flavors of these three are constantly circulating in the European and Western American cuisine systems and are still popular, which also explains their effects.
Spices that can deal with the fishy smell of seafood often have the same miraculous effect in simultaneously removing the fishy smell of waterfowl ingredients.
Cai Bo Chaoyang grasped this very accurately!
Of course, the most powerful aroma coming out of the oil is garlic, because the proportion of Caibo Chaoyang's input is mainly garlic.
This is also to suppress the fishy and gamey smells carried by these nine kinds of birds, so that they can be tamed by the stronger taste!
It was obvious that after such a baptism in the oil pan, the original strong smell of the birds had also been changed. Then, Caibo Chaoyang arranged the shredded meat according to the vacant parts on the plate.
Obviously, this super talented cook has also taken a crucial step on the way to completion!
...
"Oriental recipes and cooking concepts, combined with Western seasonings and cooking techniques."
"Chaoyang has finally found a way to use his wonderful ability..."
"The ability to command countless changes with an unchanging core."
After all, Dojima Gin was the cook who was beginning to approach the realm of Tenno, and he quickly understood how Saiba Asahi handled the intersecting blades.
Although the control of Interlaced Blade is still not precise enough, the lack of precision also means that the ability can be used for overflow.
Then he will grasp the core direction of his cooking recipes, and then use the abilities obtained by the interlaced blade to match them. There may be slight integration problems, but the effect of the combination of various abilities has exceeded the subtleties that would have been noticed originally. scope of the problem.
beyond the perceivable level.
Then there is no problem.
It's not a complete solution, but a clever way to push the problem past and cover the past, making the cooking smoother.
This method has its pros and cons, but in Zaiha Chaoyang's current cooking, there is absolutely no problem. Even with this concept, he continues to use the interlaced blade. After he fully masters this magical kitchen utensil, .
Maybe Caibo Chaoyang can not only completely solve this problem, but also allow him to completely see a new path in the field of gourmet king. It's hard to say.
And this was not only noticed by Dojima Gin, but also Fan Xiu, the agent of Shirin Temple.
That's why he truly realized why the teacher-in-charge of Shirin Temple asked him to personally invite Caibo Chaoyang. It can be said that Caibo Chaoyang is now only one key away from truly entering the realm of the Heavenly King.
And in the entire Dongying, there is no secret skill that is more suitable to be this key than 'Shiyi'!
But he hasn't found another answer until now. How can he break through the realm of the King of Food...
Soon his eyes turned to Zhao Fuyu. Since he couldn't get the answer from one genius, what about another genius?
Just when he was thinking this.
Zhao Fuyu also started to accelerate at the same time!
...
Instead of relying on the improvement of the resonance of food cells, he began to connect the resonance of food with cooking skills and spirit. It can be said that even the real king cannot understand this subtle change in spirit.
Not to mention the other cooks present.
Only Nakiri Erina's spirit has undergone transformation now, and she seems to have seen some clues. She also showed an amazing look and began to carefully observe and imitate Zhao Fuyu's temperament and mental changes when cooking.
Without food cell resonance, is it really impossible to speed up the cooking of ingredients?
In fact, Zhao Fuyu got the answer to this question very early, and of course it was no. Even in the era when there were no gourmet cells, there were similar kitchen utensils that had such an effect in the legendary kitchen utensils.
What's more, now that gourmet cells have commonly appeared in food ingredients, it is naturally not impossible to use cooking skills and spiritual connections to speed up cooking without using gourmet cell resonance. matter.
The Dial-in-Ling Kitchen Festival is the earliest product of Zhao Fuyu's summary, and now he has mastered a new cooking technique that focuses on spirituality and is supplemented by cooking skills. This is his second summary of his current experience.
The cooking techniques have changed, but there have not been many changes in the actual movements. Many of the principles are the same, but what needs to be abandoned is just the subconscious behavior of one's own psychology and body.
After implementing this, Zhao Fuyu became more and more comfortable with Bai Feng Chao Huang's cooking.
Even though this kind of resonance requires a slower spring breeze to turn into rain, in less than half an hour, the steps that were previously expected to take more than fifty minutes of continuous rotation were completed.
Then he unsealed one of the pig belly openings, filled it with the prepared egg yolk in the form of a piping bag, and then squeezed it all into the pig belly.
Until the hole in the middle caused by centrifugal force was filled, Zhao Fuyu continued to tie the opening of the pig belly with a rope.
Generally speaking, at this step, the stock and tied pork belly will continue to be stewed, but Zhao Fuyu chose another method, one that can better absorb these twelve kinds of birds. Taste, a way to speed up the ripening of the yolk!
stuffy!
The soup stock is poured outside, and then the lid of the pot is sealed with dough and lotus leaves. The thick cast iron pot is placed in the charcoal fire to completely seal the water vapor in the pot, and then the oven is sealed.
After maintaining the temperature at 200 degrees for fifteen minutes, slowly adjust the temperature downwards to 180 degrees for 15 minutes, 160 degrees for 15 minutes, and then maintain it at 140 degrees until the end. Ten degrees, no more changes.
As the time changes minute by minute, the rich fragrance seems to burst out through the seal and the oven.
Suddenly, a sound of wind echoed across the sky.
In front of everyone's eyes, a divine bird that arrived across time and space seemed to appear, emitting countless radiances and dotted with fireflies...
Want to return home! !
