Different from what most people think, Zhao Fuyu's rebirth cuisine has parts that ordinary people can't understand.
That is something unique to Zhao Fuyu’s thinking.
Only by breaking and then standing can there be rebirth.
Therefore, Zhao Fuyu's rebirth cuisine is not as gentle as ordinary cooks think, but extremely explosive.
Rebirth is born out of destruction, and only in this kind of rebirth can there be true baptism.
So the dish Zhao Fuyu chose was beyond the expectations of many people, Spicy Three Treasures!
Chicken, fish, bamboo shoots.
Three different ingredients are combined in a spicy chicken cooking method, which makes people face the unbearable spiciness. At the same time, the combination of the three ingredients breeds a power that seems to be reborn.
It can be said that no one would have thought that Zhao Fuyu’s cuisine would use this method as the starting point.
Especially the reborn cuisine, which will be mainly spicy, with several kinds of red dried chili peppers appearing, and three or four kinds of Sichuan peppercorns appearing together, let alone the diners present.
Even the research on spicy chicken cuisine in the main world has not yet reached this stage.
In fact, Zhao Fuyu's change was also blessed by his previous life.
Spicy fish, spicy chicken, and spicy green bamboo shoots are all delicacies that can be combined into spicy chicken recipes.
And with a move of Zhao Fuyu's skillful hands, three different aromas, umami, and spicy were mixed together to create an impact of destructive power.
It contains the ingenious idea of rebirth.
The most memorable thing is not the chicken or the fish, but the inconspicuous diced green bamboo shoots.
Choose the best diced green bamboo shoots with no trace of rough skin left on the top half, and cut them into the same size as chicken or fish.
Then after cleaning and drying the water on the surface, it can be used for later use.
The diced chicken and fish must be juicy.
The chicken must use the chicken leg part of a tender chicken so that the juice is rich, and it must be a chicken less than four months old.
For fish, you can choose fish that are carnivorous as much as possible so that the fish is large, firm, and tender. Bass, mandarin fish, black rain, catfish, and claw fish are all acceptable.
Use their meat to enrich the richness of the spicy three treasures and the deliciousness contained in them.
It can be said that fish is the pinnacle of umami, chicken is the source of juice, and bamboo shoots are the secret treasure that restores the body and mind.
The boneless fish and chicken are all cooked separately, except for the same green onion and ginger juice.
The basic taste of fish and chicken is the same, both are salty and umami at the bottom.
A little bit of salt, sugar, pepper, and nothing else, this is to allow the flavor of the ingredients to come out better.
If the ingredients you use are a little different, you can add some light soy sauce and oyster sauce to increase the deliciousness of the base.
Since the top-quality ingredients are used in the multi-world restaurants, naturally there is no need to go overboard.
However, in addition to the taste, the batter is also very different.
For example, fish meat needs half an egg more egg white to increase the moisture content of the fish meat, to maintain the water saturation inside the diced fish meat after it is formed, and to maintain the firmness after rapid molding.
At least the diced fish won't fall apart after a few stir-fryings.
Therefore, the diced fish needs to use a thicker paste. In addition to half an egg white, there is also a spoonful of corn starch, a spoonful of sweet potato starch, and a spoonful of flour. After mixing evenly, a spoonful of clear oil must be added. .
In this way, when the batter meets the hot oil pan, it can expand quickly and form a clear shell on the outer layer of the diced fish.
But this is not the case with diced chicken.
The remaining egg yolks can be added in. In addition to adding the aroma of the chicken, it can also make the outer layer of the chicken more crispy. The rest is just a one-to-one ratio of starch to flour, plus a little clear oil, which can also form a crispy texture. outer layer, but such a ratio will not cause excessive expansion.
It can be said that slightly increasing or decreasing the proportions in cooking will achieve completely different effects.
And in order to make the chicken more delicious, black pepper and five-spice powder will be added to the batter.
The addition of these two spices not only adds flavor to the chicken at the bottom, but because it is added to the outer batter, it will not affect the rich gravy of the diced chicken and the fresh and sweet taste of the chicken itself.
This is the secret of taste control in cooking.
As for the dry goods of the five kinds of red peppers, namely seven-star pepper, devil pepper, two vitex, red lantern, and beauty pepper, they will soon show different effects through different proportions.
In order to make the cooking better.
When Zhao Fuyu processed these peppers, he specially removed all the pepper seeds after cutting them.
In addition to reducing the spiciness, when cooking, missing some chili seeds can also reduce the mushy taste. Because the sizes are different, small things like chili seeds must be the first thing to be mushy in the wok. .
In order to ensure the consistency of the taste, removing such parts is also a necessary choice.
The three types of Sichuan peppercorns selected out also need to be soaked in white wine together with the pepper segments.
When stir-fried in this way, the two will not be easily mushy, and the aroma brought by the alcohol will evaporate more quickly and richly.
It can also reduce water content faster.
Simple cooking, the steps are not complicated, but there are many details.
After the chopped green onions and minced garlic have been processed.
The next step is over-oiling.
The chicken that goes into the pot first is definitely chicken. There are two types of chicken in Spicy Chicken, bone-in and bone-less.
The pursuit of bone-in is dry flavor, and it needs to be deep-fried until the umami flavor of the chicken is completely concentrated and there is almost no juice. This kind of chicken will be a top quality food to go with wine.
However, Zhao Fuyu chose the boneless version this time, so the taste is naturally different. You must know that the bone-in fried version is not battered on the outside and is completely dry-fried.
The purpose of battering is to increase the crispiness while retaining the juice in the meat.
In addition to going with wine, this method is also a top-notch delicacy with rice.
The oil temperature must be raised to at least 170 degrees. Under such a smoky high temperature, pieces of chicken are quickly put into the pot, causing a surge of oil in an instant.
'Xili Li'
The sound echoed like the sound of a rainstorm falling.
It also quickly brought out a burst of aroma that is unique to fried chicken.
Subconsciously, the diners present couldn't help but swallow.
Obviously he was just watching Zhao Fuyu cooking a simple dish, but he seemed to be completely immersed in it.
Especially Gojo Satoru, who is new here, is particularly frightened by this situation.
If his swallowing of saliva hadn't woken him up, he might not have even realized what he was doing.
'I actually watched a person cooking... and got addicted? '
'how come? ! '
Just as he was surprised, Gojo Satoru suddenly felt that the technique he had mastered had been improved to varying degrees.
No...it shouldn't be perfection, but a complement!
It's like having a more accurate and correct understanding of the principles of the world.
'This is? '
'Observing food is like observing Taoism? '
'He's just a cook, how could he have such skills? ? ! '
Once again, he showed an incredible expression. When he looked at Zhao Fuyu, Gojo Satoru was truly shocked!
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