When cooking reaches a certain level, it is actually the pursuit of returning to nature.
For Cho Fuyu, inducing the appetite of diners with the aroma of a certain finished dish has actually fallen into the lower class.
What he uses is only the simplest aroma that everyone can come into contact with almost every day, the most simple and the most inseparable... the fragrance of rice!
Without adding any ingredients or using any extra cooking techniques, Zhao Fuyu created an extreme rice-flavored deliciousness simply by relying on the aroma of the rice itself, as well as the appropriate heat and time.
This is how Zhao Fuyu, who has entered the realm of a gourmet king, now masters cooking skills!
Naturally, the shrine maidens at Narukami Taisha Shrine don't understand this. Even Lei Qianqian, an old diner who has tasted Zhao Fuyu's craftsmanship many times, is full of surprises, let alone the subject of this dish. Son of the Eightfold God.
The original goal for himself was that no matter how good Zhao Fuyu was, no dog would eat him.
But now I have been shaken by this simple rice fragrance, and it has become a state where I can give it a try.
That is to say, Yae Shenzi's thoughts change so quickly that even Raikage doesn't bother to feel it, otherwise she would start to wonder whether she was right or wrong in accepting such a godly follower.
...
The rich rice aroma did not last long because it needed to wait for other ingredients to be completed and then integrated.
Zhao Fuyu just put the big pots next to the stove shortly after Mi Xiang appeared to keep the residual heat warm.
The next time is to wait for the white eel to be slowly infiltrated with oil by the low temperature. Only when a layer of fish oil penetrates out, does it represent the completion of this ingredient.
Zhao Fuyu took out the wild boar leg that had been pinned down by the big stone before. At this time, the sealed box made before can be used.
Three different seals have different firepower. The one with the strongest firepower contains sawdust from various fruit trees, and the smoke is also the strongest.
In the middle are some peels, cores, and some spices that have been dried in the sun. The smoke is slightly lighter.
As for the one with the lowest fire temperature, the simplest white sugar and tea leaves are put in, and what appears here is almost all white smoke.
Three different smoking materials represent three completely different aromas and the effects achieved.
Of course the smoking time required is also different.
Zhao Fuyu just wiped off the excess water from the outer ring of the pig leg and put it directly into the sealed box where the spices were roasted in the middle. While maintaining the internal temperature, Zhao Fuyu motionlessly observed the bottom of the sealed box. The color of the oil that penetrates and the changes in the smoke.
Until almost fifteen minutes passed.
He just opened the sealing box. At this time, the temperature of the sealing box was at a constant temperature. Due to the sudden flow of air, a raging fire ignited directly, licking the skin of the boar's legs with a layer of red.
Immediately afterwards, Zhao Fuyu quickly controlled the surge of flames, and even directly extinguished the fire source of the sealing box, and then turned it to the sealing box with the strongest firepower, containing various fruit tree chips.
This sealing will bring out the excess fat from the wild boar leg, and at the same time, it will also penetrate all the smoky flavor of the fruit wood into the ingredients.
It can be said that what is incorporated here is the most complete smoke flavor.
Because of the high temperature, fumigation was carried out in this sealed box. Zhao Fuyu had to open the sealed box from time to time to control the internal temperature not to continue to rise, and at the same time to disperse the smoke a little.
This prevents the entire boar leg from being filled with the bitter taste of smoke, which is obviously not what should happen.
Compared with the previous mid-temperature smoking, this high-temperature smoking will obviously take a shorter time, almost seven or eight minutes.
A bright red color appears on the outer layer of the wild boar legs, which also means that the smoke flavor has been completely soaked into the bones.
What's more important is that when the lard from the wild boar legs is overflowing crazily, it already represents the completion of this step.
Finally, it was put into a low-temperature sealed box that was smoked with tea leaves and sugar. At this time, Zhao Fuyu did not need to pay too much attention to the temperature, because the temperature was extremely low, and it was just smoked and suffocated.
After such a long time, the tea leaves and sugar in this sealed box have not changed color, and the smoke produced is still pure white.
Here, the boar legs also need to spend a longer time.
During this gap, Zhao Fuyu came to another stove and set up the grill. The stretched white eel segments that had been placed next to it were completely dried out at this time, and even the inner ones were The grease also began to seep out.
To this extent, the fishy smell of the sea inside the eel itself also spreads out along with the oil and moisture.
Zhao Fuyu nodded, knowing that it was almost time.
In fact, this time he used a technique called "one night drying" on the white eel.
This method can quickly dry out the outer layer of the fish, but still retain a certain amount of water and oil inside. In this way, after grilling, the meat can be more pliable, but the inside is still full of fresh fish juice.
It tastes like salted fish or fried fish, but the flavor is more concentrated and wonderful.
The white eel's meat is delicate and rich in oil, making it a very suitable ingredient for such pickling methods. However, the white eel also has a problem that most people hate, that is, it is full of fine spines.
So many times, such ingredients are used as one of the ingredients for fish balls.
Of course, seaside people still won’t let go of such delicious ingredients.
Zhao Fuyu had already thought of a way to solve this troublesome problem of tiny thorns, and the overnight pickling method was the first step.
Now that he had achieved the desired effect, Zhao Fuyu picked up all the white eels, turned around and ignored the numerous onlookers, and placed the skewered white eels one by one on the grill. on the shelf.
Next to it is a sauce made with fruits, vegetables and pepper and other spices to reduce the fishy smell of white eel, especially the unique and special taste caused by the rich fat.
After roasting, the flavor will slowly penetrate with the fat and blend with the sauce, eventually forming a unique taste of white eel.
However, this grilling process requires special attention. Not only must the eel be grilled and the heat must be stable, but also the eel must be kept charred on the outside and soft on the inside.
It can be said that as soon as the grilled white eels started, the surrounding shrine maidens of Narukami Taisha Shrine could no longer understand the rhymes of the Taoism, and were completely robbed of their consciousness by the smell of these incomprehensible foods.
If other believers from Inazuma Country saw that the noble and disciplined shrine maidens from Narukami Taisha Shrine were gathered in front of such a simple stove, showing uncontrollable appetites, they would probably think that they were in the wrong place.
However, the real manager of Narukami Taisha, the leader of the shrine maidens, the palace secretary of Narukami Taisha, and Yae Kamiko are also among these shrine maidens.
While showing a greedy look on his face as he swallowed, he murmured in a low voice.
"It smells so good..."
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