Just when Zhao Fuyu's cooking gradually started to get on track, as one of his biggest opponents.
Yukihira Seiichiro's cooking has also begun the stage of formal cooking.
Unlike ordinary cooks who can only passively choose fantasy ingredients, for this undefeated Shura, whatever fantasy ingredients he wants in that small world, those ingredients will almost come to him on his own.
But for him, the best is not the most suitable.
The previous dishes have already determined the cuisine route that he should form after traveling all over the world and mixing many delicious spices, so the main course must naturally follow this direction.
So the main ingredient he chose was 'spicy beef'!
This dreamy ingredient is actually an extremely mature type that has been domesticated and can be cultivated under artificial intervention.
The specialty is that the delicious gravy mixed with a variety of spices melts instantly in the mouth. Even so, it still maintains the original chewiness of the beef, and the thick fat flows out from the meat, making people want to stop.
Such unique delicacies are the most suitable for the dishes cooked by Seiichiro Yukihira today.
That secret recipe he called the 'Sevent of Spices'!
...
An invisible aura has risen from Seiichiro, and even Zhao Fuyu, who is immersed in cooking, is faintly aware of this cold aura.
Even the aura on his body gradually became no longer as restrained as before, with a trace of strength and confidence escaping.
At this time, he also fished out the golden eel and turtle that had been soaked for about a quarter of an hour.
In fact, to make such dreamy ingredients, he has already prepared the recipe.
There are not too many complicated techniques, the key lies in the completeness of the steps. When the food is finally made, it will not only be a main dish, but even the subsequent staple food has already taken shape.
The weeds that released their own flavor through boiling were now all dumped by him.
In fact, if you drink the pot of water directly, you will feel dizzy and uncomfortable, because it is a plant with trace amounts of toxins, and it is precisely for this reason.
It can enter the body of golden eel and turtle very quickly and destroy the proteins that have a fishy smell. However, the soaking time should not be too long. If the soaking time is too long, the deliciousness of the ingredients will also be lost.
And there will also be toxic residues.
This is how Zhao Fuyu used his spiritual resonance with ingredients to figure out how to cook this new dream ingredient in a short period of time.
After several baptisms, the rich earthy smell of the golden eel and turtle finally became only a faint trace.
This is also a feeling that Zhao Fuyu deliberately retained. After continuing to cook, these traces of earthy smell will become the source of wonderful deliciousness in this dish.
You won't feel any earthy taste, only the unique freshness that seems to come from rivers and lakes lingers in your mouth.
This is the key to Cho Buyu’s cooking skills!
Taking advantage of every detail and taste of the ingredients, there are only cooks who can't handle the ingredients, and there are no ingredients that can't be processed at all.
Take out the golden eel and soft-shell turtle and cut it into pieces, especially the skirted part on the back of the soft-shell turtle. It is divided into sizes that can just fill your mouth. Only with this satisfactory size can it be cooked during the stew process. The inside will not fall apart or melt away.
As for the other parts, you only need to chop them into about the size of your thumb.
Wipe the pieces clean with kitchen towel.
If you use oil very carefully, you can heat the pan with cold oil at this time and fry the golden eel and turtle meat pieces until the outer layer is slightly burnt and golden brown.
When stewing later, the meat of the golden eel and turtle will not fall apart easily. After all, the meat of this dreamy ingredient tends to be soft and tender.
But Zhao Fuyu didn't need to restrain himself from using oil, so he simply took out an oil pan, heated it at a temperature of 180 degrees, and fried it for about a minute.
It can not only enhance the aroma and mellowness of the ingredients, but also better soften the texture of these ingredients when cooking later.
After the golden eel and turtle are oiled, the rich deep-fried aroma will completely remove any possible earthy smell and any remaining toxicity after soaking in weed water.
Next is the thorough assembly process!
...
Peel and slice a piece of pork belly, pat the ginger slightly, peel and cut into granules, then peel the garlic and cut it into cubes according to the size of the ginger.
Then there are red pickled peppers, bell peppers cut into pieces, spicy sauce, yellow lantern chili sauce, hot girl chili sauce, hoisin sauce, spareribs sauce, and oyster sauce.
Once these sauces are mixed, they will be the main sauce for cooking the golden eel and turtle.
Even though there are many kinds of sauces, the amount actually mixed together is only about the level of a normal frying spoon, which is not a lot.
It is precisely because the portion does not steal the spotlight that the mixed sauces can release their complex flavors.
Coupled with other ingredients, the delicious, spicy and mellow flavor of the entire dish is released.
When the garlic leaves and perilla leaves are all cut and mixed, and a large bottle of high-grain white wine is added, it can be said that everything that needs to be prepared for this dish has been completed.
All that's left is cooking!
...
Heat the oil in the pan, first throw the garlic in and fry it.
Fry the garlic until golden brown, take out the garlic, leaving only a little garlic-flavored base oil, and then throw the pork belly in.
Stir-fry over medium-low heat until the lard is forced out, and you can see the pork belly slices curling around with a golden sheen, like oil residue.
At this time, put the ginger pieces in and then throw in the fried garlic.
At this time, adjust the heat to medium-high and stir-fry twice until the smell of ginger and garlic is released.
You can put the golden eel and turtle into it and stir-fry it constantly to activate the aroma of the ingredients along with the oil. At this time, you can start adding the sauce.
The first thing to go in is the minced red pickled and bell peppers, which will give the soup a red color.
The slight fermentation sourness can also relieve the greasiness and increase the deliciousness of the ingredients until the aroma of the chili is stir-fried.
You can also add the mixed sauce. Remember that these sauces must be stir-fried. Only after they are fragrant can you proceed to the next step, add white wine!
Put one-third of a large bottle of liquor, about two kilograms, into it, and then use a flame to burn out all the alcohol inside. When only the rich aroma of wine is left in the burning pot, add an appropriate amount of water. .
It can be said that this dish has entered the final stage of completion!
"Brother Shen!"
"Um!"
When Shen Changqing walks on the road, whenever he meets someone he knows, he will say hello or nod to each other.
But no matter who it is.
There was no unnecessary expression on everyone's face, as if they were indifferent to everything.
To this.
Shen Changqing has become accustomed to it.
Because this is the Demon Suppression Division, an organization that maintains the stability of the Qin Dynasty. Its main responsibility is to kill monsters and monsters. Of course, there are also some other side jobs.
It can be said.
Everyone in the Demon Suppression Division has a lot of blood on their hands.
When a person is used to seeing life and death, he will become indifferent to many things.
When he first came to this world, Shen Changqing was a little uncomfortable, but he got used to it over time.
The Demon-Suppressing Division is huge.
Those who can stay in the Demon Suppressing Division are all powerful masters, or those who have the potential to become masters.
Shen Changqing belongs to the latter.
Among them, the Demon Suppressor Division is divided into two professions, one is the Guardian Envoy and the other is the Demon Slayer.
Anyone who enters the Demon Suppression Department starts from the lowest level as a demon slayer.
Then he will be promoted step by step, and he is expected to eventually become a guardian envoy.
Shen Changqing's predecessor was a trainee demon slayer in the Demon Suppression Division, and he was also the lowest level among the demon slayers.
Possessing the memory of a previous life.
He is also very familiar with the environment of the Demon Suppression Division.
It didn't take long for Shen Changqing to stop in front of a loft.
Unlike other places in the Demon Suppressing Division that were full of chills, the attic here seemed to stand out from the crowd, showing a different kind of tranquility in the bloody Demon Suppressing Division.
At this time, the attic door was open, and occasionally people came in and out.
Shen Changqing only hesitated for a moment before stepping in.
Enter the attic.
The environment changes in vain.
The fragrance of ink mixed with the faint smell of blood hit his face, making him frown instinctively, but then relaxed it quickly.
There is almost no way to cleanse away the smell of blood on everyone in the Demon-Suppressing Division.
