In fact, Zhao Fuyu also spent a lot of time thinking about how to combine ingredients and curry with sunshine.
In particular, Ace had such an obvious fiery aura, and the constant power from the high temperature traveled throughout his body, transforming him into a life form that was completely different from ordinary people.
Even though Ace has not yet awakened the Overlord Haki at this time, he is not lacking in the other two powers that he should have.
But at this stage, what he uses most often is his Devil Fruit ability, which represents the power of the purest fire.
This is why Zhao Fuyu went to great lengths to help him make ingredients with a fire flavor and blend them into the curry.
And when the heat is under the sun, it is difficult to separate it from the desert and the beach. In such an environment, there is only one cooking method left, which makes people unforgettable.
barbecue!
...
In fact, no matter what ingredients he plans to put in, Zhao Fuyu has already determined that the barbecue part will be added. That is, before adding the curry to stew, it must first be grilled or grilled directly on the stove.
Adding that fire element is what ultimately gives the curry a different flavor.
You must know that the heat is not just the gas from the frying pan, but also the spiciness brought by the various spices in the spices.
The smell of fire, which only appears after direct fire burning, is also an indispensable part.
And Zhao Fuyu chose ingredients that will add a fusion of fire flavor and curry, which are also extremely simple and large pieces, chicken and...frog meat!
Unlike curry in the general sense that requires a long time to stew, Zhao Fuyu's curry does not need to be simmered for too long even for the final combination of ingredients and curry. Five or six minutes is enough.
This is partly because the curry base he makes can easily penetrate the flavor into the ingredients.
On the other hand, it is also to preserve the taste of the ingredients themselves to the greatest extent, as well as the strong fire flavor that can only be obtained after a lot of hard work.
It can be said that after the competition with Caibo Chaoyang in the main world, the baptism that Zhao Fuyu received was by no means as simple as it seemed on the surface.
Being able to perfectly integrate different styles of cooking techniques and control them easily is proof that his cooking skills have reached a new level.
To burn charcoal and set up the oven, you first need to stabilize the temperature of the charcoal.
The temperature of the charcoal that is burned at the beginning will be too high, and it will take a while to maintain the temperature at around 1,780 degrees, and this temperature is also the best temperature for barbecue.
It tastes different from ordinary barbecue marinated in advance.
This time Zhao Fuyu chose the most thorough and complete roast.
There is no marinade, not even salt or pepper. After cleaning the chicken and frog meat, the barbecue begins.
Even the frogs were made from the same type of giant frog meat that Orochimaru had brought before. A large piece of hind leg meat, with the bones removed, was almost the same as a whole pig's knuckle.
But the texture of the meat and the smooth and tender feeling inside are indeed beyond the reach of pork.
Different from grilling chicken, grilling frog meat also requires brushing a little grease on it, because the fat content of frog meat is relatively low. If there is not enough grease during grilling, it will easily become burnt on the outside and black on the inside. It's still raw, and it won't form a protective shell that can lock in moisture.
Here’s the trick to making barbecue taste great.
When handling certain ingredients, spraying some grease on them and then baking them can often result in crispy outside and tender inside.
This is also the basic entry point for barbecue masters.
The next threshold is the use of water mist.
How to let the food be tainted with the smell of fire without burning it, the water spray bottle is the key.
Not only can it extinguish open flames, but it can also reduce dust in the air and eliminate the odor.
The most important thing is to subtly replenish the moisture in the outer layer of the ingredients, and through the baking of the fat layer, the two phases overlap to absorb more of the fire flavor.
It can also help the ingredients not lose too much internal moisture.
Moreover, the change of one cold and one hot can make the ingredients cooked uniformly both inside and outside.
It can be said that mastering these two keys is equivalent to grasping the door to the world of barbecue masters for anyone.
On this basis, Zhao Fuyu also incorporated many techniques of cooking in a hot pot. While the open flame exists, he also briefly rotates the ingredients so that every inch of the skin of the ingredients is in contact with the open flame without taking too long.
When the open flame starts to get stronger and stronger, use spray to extinguish the flame, leaving the smell of fire on the ingredients.
After several open-fire barbecues that were equivalent to exploding a pot, Zhao Fuyu finally grilled the chicken and frog meat to the point he wanted.
The next step is to cut these two ingredients into large pieces that can fill your mouth, put them into the curry base, and put the cut and cooked carrots, potatoes, cauliflower, and corn shoots together. Go in and start cooking.
That is to say, you can start seasoning after all the ingredients have been put in.
Light soy sauce, salt, sugar, and oyster sauce are just the basic flavors. Because it has the flavor of laksa, it also has the flavor of Nanyang shrimp paste and shrimp paste, which also has some saltiness.
But just like that, the taste is not enough, and the breath of sunshine is not strong enough.
What Zhao Fuyu also wants to add is something unique to curry, the fruity flavor from the tropics!
In fact, adding these ingredients to curry is normal in many local curry recipes, but only in the Zhongshu style are there very few such combinations.
It can also be seen from this that Dongying accepts the concepts of various cuisines all year round. When Zhao Fuyu cooks, his thinking is indeed much broader than many traditional Zhongzhou cooks.
The characteristics of these fruits from the tropics are their rich sweetness and fragrant flavor.
It can be said that when these fruits are added to curry, they will immediately bring a completely different taste effect, adding a more mellow taste experience.
But one thing we all know is that fruits are not easy to cook for a long time.
If you want to cook a dish with fruits, there are usually two directions. One is to cook thoroughly to complete all the changes in the properties of the fruits, forming a jam-like effect, and the taste will be deeper and richer.
The other is simple cooking, which does not affect the fragrance of the fruit itself, and also has the dreamy sour taste of fruit candy.
Zhao Fuyu obviously chose the second one, although the way he presented it seemed to be the first one.
I saw him pureeing a certain proportion of pineapple and mango, and adding a cup of coconut milk. After simmering the curry for six minutes, the flavor of the spices and the fire flavor of the ingredients were completely combined. Pour both in immediately.
And wait until the curry sauce boils and bubbles again, then directly cover the lid and simmer for five minutes.
At this moment... the smell of curry seemed to change from a stimulating sharp blade to a sheathed magic weapon. The strong fragrance seemed to be a fatal temptation, diverting the attention of everyone who had started a heated discussion. .
Rangiku Matsumoto, who was already debating whether she should choose the trio parent-child rice bowl, was even more hesitant. Just by looking at the taste, she knew that this second curry dish was her favorite type of dish!
