Already determined to fully consolidate his position in the culinary world, Zhao Fuyu naturally wanted to fully demonstrate his skills.
Now that he is in a gentle accumulation period, all he has to do is to see more dishes and ingredients, and then absorb the highlights to help him break through the bottleneck of the king.
After all, he is not a person who is satisfied just by being able to break into the realm of the King of Heaven. His goal is set in a world higher than that of the God of Cooking. Zhao Fuyu wants to see the scenery above those of the God of Cooking!
Therefore, he pays a lot of attention to whether all his energy is devoted to cooking.
It doesn't matter whether he is deliberate or not. The key is whether he always maintains his original enthusiasm for cooking. This is what distinguishes Zhao Fuyu from other cooks.
As a second generation person, he sees things more clearly and clearly than other cooks.
As long as it is something he decides, he almost always has to find a way to complete it, but once he finds that he can't complete it even if he tries his best and brings everything around him, he will give up decisively.
This mentality of being able to take things and put them away has also affected his food production at the same time.
There is also the decoration style of Night Fire.
After several renovations, some of the decorations in Ye Zhonghuo's current restaurant have the simple and capable shadows of Zhongzhou's ink paintings, but also have a decisive and sharp temperament.
After the main meal, there is also a place for tasting snacks and home-cooked dishes. Two small screens isolate it twice, just like the yin and yang of the Tai Chi diagram. They rotate around each other without affecting each other, and at certain times they switch to each other. .
The thin line in the middle of Tai Chi is Zhao Fuyu's cooking table.
This design is also to allow Zhao Fuyu to better handle the requirements from two different types of cooking, and the different ingredients will not be contaminated by this, and even some subtle coordination can be made.
Today, when he thought of designing new dishes for Busujima Saeko and Seishuin Ena, Zhao Fuyu immediately wanted to try it out to see if the dishes cooked with such a Tai Chi cooking table would have a new feeling.
After all, this can be regarded as consecrating a new cooking table.
...
There is no need to go to the refrigerator in the backyard to look for ingredients. There is also a considerable amount of various ingredients on the cooking table in the front hall, waiting for Zhao Fuyu to use.
As for special ingredients, or fantasy ingredients, Zhao Fuyu will use the multi-world food system to exchange them, and there is almost no need to use the inventory in the cold storage.
After all, the exchanged ingredients are within their best-tasting period, which is far more convenient than taking them out of the cold storage and having to reprocess them.
But Zhao Fuyu was still a little confused as to what kind of recipe he should cook.
In fact, Zhao Fuyu already has a vague idea of one of the dishes, but for the other dish, he only has a prototype in his mind, but he still has no finalized goal.
This also made him fall into deep contemplation for a long time, until an inspiration like a comet passed through his mind, making him think deeply.
Soon Zhao Fuyu found the key direction and started taking action!
"Then let's get started!"
Having determined the ingredients, Zhao Fuyu quickly started preparing the ingredients without any hesitation. The ingredients required for the two dishes were quickly filled up on the table.
Chives, green peppers, spines, millet peppers, purple onions, scallions, shallots, garlic, ginger, pepper, wheat grass, bitter chrysanthemum and other scattered ingredients and vegetables, there are even some that Zhao Fuyu rarely uses seafood ingredients salmon.
It can be said that this kind of ingredient ratio is like a completely new cooking system, completely divorced from the affiliation of most Zhongzhou factions.
Guling
In fact, it is not strange for Zhao Fuyu to cook Chinese dishes in the West, or directly use Western recipes.
He has never said that he only knows how to cook Zhongzhou cuisine. It is just because the opponents he faces must let him try his best to bring out his strongest things every time.
So relatively speaking, what he showed was all about the Zhongzhou cuisine system. However, if someone thought that he had no experience or understanding of the cuisines of other countries, they would suffer a big loss.
After all, he is located in the fortress of the Eastern camp, a place that integrates all aspects of the Chinese and Western world, the real Pearl of the Far East!
Dongying!
...
Quickly blanch the fresh pork spine in boiling water, add whole unpeeled purple-skinned garlic, pepper, ginger, and more than a dozen spices, and then directly beat off the odor floating on it. Blood foam.
All that's left is to simmer slowly. After the water boils for about five minutes, turn to low heat and simmer slowly.
There is no need to consider the heat. As long as the meat is stewed until the meat smell comes out and the aroma is overflowing, and the meat on the backbone will fall off in pieces as soon as the chopsticks are touched, the backbone is considered to be stewed.
Only by stewing slowly and for a long time in this way can the cooked backbone be guaranteed not to become dry while still retaining sufficient meat flavor.
Put your best foot forward for the rest of your cooking.
Other dishes are simpler, and the most complicated thing is not the cutting and matching of ingredients, but the cooking of one of the seasonings.
That is to say, any cooking is indispensable... oil!
Different from ordinary oil, what Zhao Fuyu wants to refine this time is fish oil, that is, salmon fish oil!
Use millet rings and garlic slices as the base, slowly fry the olive oil to release the aroma, and then take out the first two. You must ensure that the millet rings and garlic slices are fried to a slightly browned level, so Both can be used later and release the aroma molecules into the olive oil.
Then use this kind of spice oil to fry the salmon steak at low temperature and slow fire, frying out all the fish oil of the already rich salmon, and cutting the outer layer of the salmon steak until it is crispy, and the inside is also pink and tender. The state of half-cooked and half-cooked.
At this time, you can take out all the oil and fish meat.
After setting it aside to cool down, you can start assembling it with other ingredients. If anyone can see Zhao Fuyu's cooking actions at this time, they will be surprised.
What Zhao Fuyu cooks is a typical combination of meat and vegetables.
Both dishes are a mixture of meat and vegetables, but one is dominant and the other is secondary.
Coupled with the charm of the Tai Chi cooking table, it can be said that an indescribable special power seemed to have descended on Zhao Fuyu all of a sudden.
Even the dishes he cooked seemed to have a bit of mystery.
And this is also an influence exerted by the environment on people and things. Why Zhao Fuyu specially cooks in this newly built place is also to adapt to the aura of the cooking station here.
It can be said that, in conjunction with the various arrangements here, Zhao Fuyu did not use the food cell resonance, but used his own spirit and mind to resonate with the ingredients, which seemed to be invisibly amplified and strengthened.
The ingredients that are still being cooked release more of their potential, adding flavors that should not exist originally.
This is the function of the cooking table that is truly suitable for cooks!
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