The clothes exploded again, but the crowd around him didn't show much surprise, because they were all used to seeing the strange vision of this food demon king.
And those servants of the Nakiri family who had long been accustomed to it came in and changed Senzaemon's clothes.
In fact, Erina Nakiri also has such a special power, but as she tastes more and more dishes in Zhao Fuyu's hands, the upper limit of her divine body is getting higher and higher.
Things like Nakiri Senzaemon, who would easily burst his clothes, would never have happened to her long ago.
So after tasting Zhao Fuyu's dish, this former God's Tongue, now a super genius who has made more progress in cooking, is hailed as the well-deserved queen of the new generation of Dongying cuisine.
He also showed a stunning blushing face.
“The subtle differences in taste make each type of poultry stand out.”
"The pigeon meat is soft and tender with a bit of fishy flavor, the mandarin duck meat is crisp and elastic, the flying dragon meat is chewy, the wild duck meat is crisp and tough, and the quail meat has a wild taste."
“Each one is so eclectic when mixed with five kinds of vegetable shreds.”
Her eyes were filled with light, and her whole body was already wet with sweat from the extremely special deliciousness, which made her already beautiful figure even more obvious.
It can be said that Erina knew for the first time that eating sashimi can have such an intense and exciting taste experience.
The juice of wild sansho pepper is mixed in it, which strongly lingers the spiciness and removes the slightest discomfort that originally existed in poultry.
It's like the soft shellfish meat is in your mouth, and the whole dish is filled with new life.
The special texture is mixed with the taste, constantly releasing the special taste. Just when you think this is all, a burning smell of fire sweeps through your mouth, allowing the taste of Wuqin to continue, even if you You can feel the flavor of the fats and oils of those birds that are not many but each have their own characteristics.
The changing and rich taste also made Erina fall into a mirage world as if five kinds of living birds appeared on the tip of her tongue.
Nakiri Erina, who has a keen sense of taste, can feel it deeply. Other diners who are experienced cooks themselves also have different taste buds. Everyone can perceive something different from Cho Fuyu's cuisine.
This is why Zhao Fuyu asked them to come over and taste this dish together.
No matter how you teach, in addition to basic cooking skills, the most important thing is to watch more and eat more.
If cooks don’t know what the ingredients they are cooking taste like, then where do they start cooking?
The resonance of gourmet cells only slightly replaces this step. The real experience can only be given after tasting the taste in person.
This is also the reason why Zhao Fuyu not only finishes cooking the god-level dishes every time, but also tastes a portion of them most of the time.
You must know that except for dishes cooked with god-level ingredients, he rarely tries other dishes himself, unless it is time to eat.
At that time, he had no inhibitions.
Only when you have tasted enough of the many flavors can you have a clear idea and confidence when using your cooking skills.
It can be said that a simple raw meat dish has derived so many complex techniques. This alone can make many people present feel something different.
...
The large plate of five poultry and five dried vegetables didn't last long and was quickly wiped out.
Even Seiichiro Yukihira, who was already very close to the realm of Heavenly King, felt something brand new from the cooking.
I have to say that Zhao Fuyu’s cooking always looks so special. It is unique and makes people feel like they have learned a lot.
He never seems to hide his skills and cooking concepts. This is why all parties in the Dongying cooking community are particularly optimistic about Zhao Fuyu.
Such a pattern and ambition represent Zhao Fuyu's lofty future.
However, most people who wanted to invest one step ahead did not expect that Zhao Fuyu's future would be so 'ambitious', so most of their investments were more than one step late.
Seeing that a bowl of food was being cleared, Zhao Fuyu soon put the hot and sour poultry offal fried with the offal of five kinds of birds on the table.
No matter what ingredients you use, this dish is not complicated to make.
Onions, ginger, and garlic must be minced at the same time. The key lies in the essence of hot and sour, sour chili!
The sour peppers taken out from the jar were cut into fine pieces after removing the pepper stalks. Then two kinds of peppers were also cut into fine pieces. One was the long red pepper beauty pepper, and the other was the long red pepper. Chaotian pepper, which is less spicy but several times more powerful.
These two kinds of peppers must also be chopped, and the finer the better, so that the flavor can be fully released into the bird's internal organs.
Seeing that the fresh offal has been prepared, Zhao Fuyu's processing was very simple. The liver and gizzards were sliced and preserved for cleaning. After the intestines and other ingredients were washed, they were cut into bite-sized pieces and were ready to be seated.
Since it is hot and sour poultry offal, Zhao Fuyu is also particular about the chili peppers and side dishes he chooses.
A mixture of three different kinds of chili peppers, both spicy and sour. As for the side dishes, they are not garlic sprouts in the traditional sense. Zhao Fuyu chose one of the side dishes in the jar.
Sour wormwood!
The garlic heads soaked in sour water are crispy and full of sweet and sour taste.
At this time, after being simply cut into pieces and cooked together with the bird's offal, it is full of sourness and has a slight aftertaste of sweetness. This is the benefit of using scallops.
The processing of poultry's internal organs is also very simple, that is, wash them after slicing them, squeeze out the water, add soy sauce, light soy sauce, and pepper and stir evenly.
This uniformity simply means it won't stick to your hands, making it easy to continue cooking.
Heat the fire vigorously and add half a spoonful of oil. After the ginger and garlic are fragrant, add the marinated offal and stir-fry until there is almost no moisture in the offal and the offal is slightly curled.
This means that the cooking was done very well.
As Zhao Fuyu added various auxiliary ingredients and seasonings, a dish that was red in color and especially suitable for rice was completed.
Cooking the pot with light soy sauce and adding a hint of vinegar at the end can be said to have completely elevated this home-cooked dish to a level worthy of a state banquet.
After the internal organs were processed, what to do with the bird racks and some of the meat on them actually took a lot of effort from Zhao Fuyu.
The excess meat is shaved off the bird skeleton, then mixed with a portion of fatty pork and minced into a paste, turning into meatballs, which appear here so vividly.
Just when Zhao Fuyu was about to take the next step, perhaps because he was attracted by the wonderful fragrance, an existence that no one expected knocked on the door of Ye Zhonghuo...
