What chefs call the right time, right place and right people, one of the most favorable geographical conditions, apart from the kitchen utensils in their hands, is the cooking table when cooking.
The reason why there is venue adaptation also comes from this.
A mature cook can quickly turn an unfamiliar kitchen into his cooking table, but on the other hand, if a cooking table has a particularly awkward design, it may also affect the level of the cook's final dish.
This is also the reason why Zhao Fuyu will design a set of cooking tables for Ye Zhonghuo.
Since he wants to elevate Ye Zhonghuo to the level of a 'gourmet restaurant', he naturally needs to comprehensively upgrade the standards in all aspects to bring more and better experiences to diners.
At this time, he has completely integrated into the Tai Chi cooking table of Ye Zhonghuo, showing cooking skills that are completely different from what ordinary people understand!
Busujima Saeko and Seishuin Ena, who smelled the strange aroma, also followed the smell and came over with hundreds of demons and elves.
Everyone looked surprised when they found out that Zhao Fuyu was actually cooking.
Because in the past, Zhao Fuyu had never hidden anything from them, not even once.
This time they started cooking without reminding them. Could it be that the cooking this time will be particularly different?
They didn't realize that Zhao Fuyu's food today was specially prepared for the two of them. The two women, who were curious, stood quietly at the door without making a sound, staring at Zhao Fuyu's every move.
...
Ignoring the two women who were suddenly attracted by the smell, Zhao Fuyu devoted himself to cooking, feeling the difference between cooking at the Tai Chi cooking station and cooking in other places.
The feeling that every move seemed to be amplified, and the expected cooking was enhanced every time, really made Zhao Fuyu a little intoxicated, but he soon got rid of this addiction.
Instead, various factors are calculated into the cooking. In order to let the ingredients better show their own taste, the cooking precision is once again raised to a higher level.
Especially when slicing vegetables, whether it is slicing onions or other vegetables, they have reached a point where they seem to be completely cut into thin slices.
In order to make the ingredients work better together, the combination of spicy ingredients is even more exciting.
The red peppers, bitter chrysanthemums, and wheatgrass have all been simply processed, either shredded or spread, and placed in the cooking basin.
Shredded green onions, shredded onions, shredded ginger, and shredded shallots are also added as another vegetable ingredient.
Then there are all kinds of spices, black pepper, red pepper, paprika, and Brazilian marinade that is full of Mediterranean style. It can be said that Zhao Fuyu has integrated many ingredients and spices into this dish. Finally, the ingredients that combine salmon and salmon fat are added.
Pair it with Shanghai salt, red wine vinegar, and a little bit of fish sauce.
A brand new salad with a Mediterranean style is completed.
At this time, as long as you add some mayonnaise that combines the garlic slices and millet spicy rings from the previous fryer, and stir for a while, it can be said that Zhao Fuyu has completed a dish.
Seriously speaking, this dish is not difficult from preparation to production, but precisely because of this simplicity, the changes in this dish have been elevated to an extreme level.
Even after it is finished, you still need to wait for a while. After the juice of the vegetables begins to penetrate into the sauce, the dish is truly completed.
Gu jump
Only then will a bright light of cooking shine.
During this gap period, Zhao Fuyu also wants to complete another dish, which combines a Nanyang temperament that is different from the salad style, and has a bit of Zhongzhou color!
...
In fact, there are not many complicated things in cooking. Zhao Fuyu has always advocated using simple techniques to cook most ingredients, so his preparation of another dish that mainly uses meat ingredients is also extremely simple.
Take out the backbone that has been simmered until it is heated, apply a layer of light soy sauce, add a base flavor first, then take another pot, cut the green pepper into mince, divide it into three parts, one part is raw, and the other part is dry-fried in a pot, stir-fry The other part is directly fried with oil to make it look like tiger skin, and then the three are put together.
This completes the basic base seasoning.
Moreover, the green pepper Zhao Fuyu chose this time was a very spicy Mexican green pepper. The spiciness was so strong that if you touch the juice of the raw green pepper, you will not be able to touch other skin with your hands for a long time.
Otherwise, you will also be infected with a burning pain.
Just the spicy smell from the stir-fried green peppers is enough to make people feel unbearable, but in the Tai Chi cooking table, no peculiar smell is released at all.
There is just some spiciness floating around, but it is not strong, it just makes people feel a little strange.
This is also the reason why when the Tai Chi cooking station was renovated, several vents and exhaust fans were specially made. Considering that Zhao Fuyu often cooked spicy food, in order to make it bearable for diners.
That's why we have such a design. Now I'm trying it out a little bit, and it turns out to be very effective.
And he not only used a lot of minced green peppers, but also leeks, minced green onions, minced shallots, lime juice, and banana leaves. He mixed them all together and seasoned them with fish sauce, coconut sugar, light soy sauce, and sea salt.
Then put the backbone that had been coated with light soy sauce into it, and stir it continuously, using a method similar to hot mixing to penetrate various flavors into it.
Finally, the spine was arranged into a hilly scene, and the green sauce was poured down, like green viscous lava, covering the whole body of the spine.
Garnish with a little mint leaves on top, and a Southeast Asian-style lava volcanic ribs is complete.
At this time, the salmon and vegetable emperor salad that had just been made was also completed. The crab roe was sprinkled on top of the salad, and golden rays of light continued to erupt. More importantly, these two dishes The brilliance unexpectedly merged unconsciously and turned into an even more amazing vision!
...
The volcanic island, lush vegetable fields, seems like a retreat place dreamed of by countless martial arts practitioners. It has a harsh environment, a simple life, and rich resources.
It can be said that the changes in the kitchen scene directly put everyone present into the state of mind of constantly tempering themselves.
A simple vision of the kitchen, combined with certain changes in celestial and human phenomena, resulted in such a scene, which Zhao Fuyu had never imagined.
"Paradise and Hell Island..."
"It seems that my idea has something that matches it unconsciously."
Zhao Fuyu didn't think much, but instead presented the two dishes, and then waved to Busujima Saeko and Seishuin Ena, who were still a little surprised.
"Come on, give it a try and see if these two dishes are suitable for you!"
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