Following Zhao Fuyu's movements, in addition to Luo Yaoxing, more and more people recognized what kind of food he was cooking.
But just like Luo Yaoxing, there are always only a few people who really think he can succeed.
On the other hand, Nakiri Senzaemon seemed to have a lot of trust in Zhao Fuyu. After realizing what recipe he was going to cook, he was slightly surprised at first, and then he paid special attention to the faces of the three prosecutors.
After noticing the slight change in Jiro's expression, he confirmed that the legendary food king had also recognized the origin of Zhao Fuyu's cuisine.
"To complete this recipe, it depends on whether Fuyu can find the missing piece of the puzzle in the recipe..."
Not only Zhao Fuyu, but other cooks also noticed the missing part in the history when Chef Liu explained it, but they couldn't find the exact answer, and they were also confused about how to use the special utensils.
As a result, they often fall into the trap at the critical step and are never able to restore the original appearance of the principle.
But this does not mean that the entire culinary world has no knowledge and understanding of this recipe.
In fact, if you look through the igo forum app, especially the discussion posts related to restored recipe dishes, every month someone posts some new ideas for this special crispy rice dish.
It's just that the one that's really closest so far is just a little bit off in the last step.
And this kind of cuisine, if it is a little bit different, it is completely wrong.
Hearing her grandfather's comments, Nakiri Erina's expression became a little more appraising, although she had infinite confidence in Zhao Fuyu.
But the prosecutor she faced was the legendary gourmet king, so it was difficult for her to judge what the outcome would be.
The only thing she can be sure of is... Zhao Fuyu's cooking will never fail!
...
In the red and white cooking table, Zhao Fuyu seemed to be in the mist at this time. In fact, in order to achieve the most perfect effect, he had made a lot of preparations in advance.
There are several soup pots used. In addition to the large iron pots specially used for stewing clear soup, stock and topping soup, there are also several special casseroles specially used to cook delicious soups that are specially designed to enhance the taste of the rice crust soup. Stewed ingredients and soups.
In addition to the candied abalone and abalone juice that have been cooked for a long time and are now simmered, there is also old hen, red dates and sweet bamboo chicken soup made with chicken soup. There is also a pot of Manchurian soup made with bones and trotters removed from pig trotters. It's a gelatinous soup.
In order to resolve the greasy taste in the gum, corn and winter melon are also added. These two ingredients both bring a sweet and delicious taste to the soup.
It can be said that just by mixing these three soups together, paired with candied dried abalone, and the previously selected ingredients, and stewed together, the taste is already top-notch delicious.
But this is just the sauce for this crispy rice dish. It also needs to be paired with the mellow and rich aroma of beef. It can be said that even a cook who knows how to cook this dish can't help but feel excited when seeing Zhao Fuyu's generous work. Showing surprise.
Because according to tradition, the sauce in this crispy rice dish is just the three delicacies sauce thickened with stock.
It is never as time-consuming and labor-intensive as Zhao Fuyu is now, and it is not as troublesome to mix and match so many soup stocks. Of course, the taste is not as expressive as his cooking, which makes people swallow their saliva just by looking at several soups mixed together.
You must know that Zhao Fuyu's cooking is not as simple as mixing several soup stocks together.
Stir-fry the snow peas, shrimps, corn shoots, green beans, shredded mushrooms, and shredded black fungus with a little oil. After the aroma is brought out, you don't need to add too much seasoning. A little salt and sugar will simply give it a base.
You can add the stock, top soup, mixed old hen soup and hoof soup. The latter two are the main ones, and the front is supplementary, mainly to increase the thick taste of the soup base.
The amount of soup is also mainly to cover the ingredients. It can be a little more but not too much.
Because of the need to consider the flavor compatibility released by the combination of ingredients, Zhao Fuyu specially adjusted the soup to a suitable proportion for entering the inside of the crispy rice.
If there is really too much juice, even with Zhao Fuyu's technique, the soup will affect the crispy rice crust.
In fact, those who have really paid attention to this dish will realize that even after it is completed, the sauce of this dish is not enough to drown all the rice noodles.
This shows that the juice does not actually need to fill the rice cooker.
And this is also a key point!
The aroma of the old hen soup is combined with the gelatin of the hoof soup. Finally, cut the dried abalone into small pieces and add it in, and continue to cook.
In terms of seasoning, since the abalone juice itself has already been adjusted to taste, and combined with the auxiliary ingredients that have a strong base, it is most appropriate to use abalone juice as a salty and light seasoning.
Before the sauce is refrigerated and everything is sealed with a lot of colloids, a layer of white pepper must be added.
It can be said that at this point, the sauce for this dish is completed.
The soup with a slight amber sauce base is not as bright and mellow as the ordinary three-fresh soup, but it has a richer mellowness that can only be obtained after a variety of soup stocks are gathered together, and it is unique to Zhao Fuyu's special seasoning technique. , will present the refreshing taste.
That's when the juice goes into the refrigerator and is waiting to freeze.
The mixed rice grains that have been waiting for a long time are already cooked.
First, place the cooked rice grains in an iron basin and wait for cooling to complete.
Taking advantage of this free time, Zhao Fuyu found a good piece of beef tenderloin, and used a gentle blade to cut it into three-finger-wide slices, so thin that light could pass through.
That's it.
Next, take out the partially cooled rice grains and beat them continuously until most of the rice grains are deformed and resemble a glutinous rice cake. Then add the remaining rice grains and mix them evenly.
This thick, yet grainy outer layer of the crispy rice embryo is considered complete.
All that's left is to put a layer of rice cake on a spherical vessel with a layer of base oil. It can't be too thin or too thick. It should be about twice as thick as the beef slices. Then put the sliced beef slices on top. The inner layer of the pot that has been attached to the spherical utensil seems to have formed a protective film made of meat.
Finally, pour all the refrigerated and frozen juice into it, and then do the same with the spherical vessel on the other side, and then completely fuse the two, leaving no gaps in the wall of the rice cake.
You can take out the entire formed round rice cake and freeze it directly.
When they are frozen until they are hard, put them back into the spherical container. This is the beginning of preparation for cooking.
And it was only after taking out the frozen round embryos that everyone realized what the truth about Chef Liu had never been revealed.
That's ice and fire...
The ultimate secret hidden under the spherical vessel! !
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