The completion of a dish must be equivalent to announcing that this kitchen debate has sounded the clarion call that it is about to enter the final battle.
Not to mention the few people who were cooking, even the many beings in the Holy Pavilion who were watching, and the characters in the night, were all filled with tension.
That solemn atmosphere also affected many Touying cooks who were watching the battle on the outside and surrounded the Lower Shopping Street.
Although the cooking showdown between the two seems to have almost no skills that they use daily, it is precisely because of this that they can learn more.
It can be said that many future recipe changes and changes in the source of Dongying cuisine started from such a cooking discussion.
...
Without paying much attention to the situation on Zhao Fuyu's side, Zhu Twelve had already stepped up the preparation of the main meat dishes, that is, the main dishes. Just like his opponent, his cooking preparation time was almost over.
This is the time when he has to fully devote himself to cooking.
It was as if an invisible power was gradually forming among the cooking tables on both sides, and two completely different pieces of music sounded faintly.
】
One is great joy, the other is great sadness.
It also made everyone present look a little more shocked!
Even the well-informed Nakiri Senzaemon did not expect that the four heavenly kings could work together to resonate so tacitly, almost completely twisting into a rope, so that it would be possible to confront Zhao Fuyu in terms of courage.
"This kind of competition may have exceeded the ordinary guidance game. It is truly evenly matched!"
The Food Demon King's speech also caused everyone's expressions to change.
They did not expect that Zhao Fuyu would encounter a rival that could be said to be evenly matched under such circumstances, but just like that, Zhao Fuyu's eyes finally showed a rare hint of emotion when he was cooking.
It was an extremely exciting pleasure!
...
One dish was completed, and the two soups quickly entered the completion stage.
After cleaning up the residue in the clear soup, I went through several different minced meats and released different flavors into the soup.
The remaining clear and amber-colored soup is the clear soup needed for chickpea pudding. Heat a portion of the clear soup until it is warm and boiling, then put the beaten and well-mixed chicken mince into it, and the pieces will look like clouds.
Slowly and continuously pour the soup over a low temperature. After it is slowly cooked, put it into a bowl and add new clear soup.
Then sprinkle in a little dragon scale rock salt, any other seasonings are superfluous.
The next step is to put it in a steamer to warm and wait for serving. At this time, the chickpea flowers can also have a simple flavor penetration with the newly added clear soup, making the two more integrated.
As for the chicken soup and winter melon cup, the old hen soup that has been simmered for a long time has a lot of golden chicken fat. Add minced ham, white clams, and dried beetroot into the scooped winter melon cup, and then add a little Qingyuan chicken. .
All that's left is to put a basin under it and put it on the fire to heat it.
When the flavors of the chicken soup, winter melon, and seafood penetrate each other, the soup will be complete.
Three dishes were completed in the blink of an eye, you can see the usefulness of pre-processing, and the remaining elbow is about to be completed.
According to Zhao Fuyu's cooking direction, such a dish should be mainly based on arousing people's sense of taste, which means that this dish should be more intense. After all, there are sour plum duck and sea bass at the back.
No matter how you think about it, this elbow should have a rich flavor.
For those who are familiar with his cooking techniques, even considering the current direction of banquet dishes, this dish must be a spicy dish.
However, what Zhao Fuyu did was far beyond everyone's expectations.
He only used the form of Dongpo elbow, but did not use the fish-flavored, sweet, sour and spicy seasoning that Dongpo elbow is accustomed to.
Instead, he took out ingredients that few people would take out at the finishing stage of a dish.
That is... umeboshi!
...
Seriously speaking, generally speaking, if it is a dish that requires the flavor of umeboshi, then when cooking, it is necessary to combine the umeboshi and ingredients from the beginning.
It is almost difficult to completely integrate the pickled umeboshi vegetables that are taken out at the final finishing stage with the ingredients.
But Zhao Fuyu went against this logic. After the pork elbows were already flavorful, he added dried plums and cooked them together.
This is what’s so interesting about this dish.
Because of the rich flavor of the pickled vegetables, Zhao Fuyu naturally did not use them without preparation. In fact, he had already scooped out part of the soup and simmered the pork knuckle for more than an hour in advance. After frying the pickled pickled vegetables, The soup was added to the prunes and steamed in a pot.
Not only does the pickled umeboshi fill with the flavor of pork knuckle, but the flavor of these pickled pickles is released through the fat and fully matured.
It's just that at this point, it's not the ultimate form that Zhao Fuyu wants.
After turning off the fire for stewing the pork elbows and letting them continue to simmer in the earthen pot until the flavor develops, Zhao Fuyu took out the steamed prunes and drained out the soup, which can be poured over the pork elbows later. above.
But the processing of umeboshi is just the beginning.
The dried plum vegetables that had had the excess liquid in the soup absorbed the meat flavor and were already full of aroma, but in Zhao Fuyu's hand he also took out something full of aroma.
It also made many people present wide-eyed.
That is the real fine Longjing tea. The tea has been brewed. Although it is only the first brew, the flavor that still releases the strong scent of tea after being stretched is still unbelievable.
Soon Zhao Fuyu mixed most of the tea leaves into the pickled vegetables. He quickly heated up a pot of hot oil and added the tea leaves and pickled pickled vegetables together in a fine colander. The temperature had risen to 190. In the oil pan above ten degrees Celsius.
Only the sound of the hot frying pan being boiled echoed.
The smell of pickled prunes coexists with the faint aroma of meat and the subtle aroma of tea.
No one expected that Zhao Fuyu would handle these ingredients in this way in the end. When the sound of the oil pan quickly decreased under the high temperature, the 'rustling' sound was like the sound of small crispy shells hitting gold and iron. , it has been spread.
This is what those dried umeboshi and tea leaves will eventually look like when the dish of pork elbow is finished.
The roasted pork knuckle is topped with a sauce that has the aroma of pickled vegetables, and is finally topped with fried small crispy shells filled with pickled pickles and tea leaves.
The texture, taste, and even form and meaning are all perfectly integrated.
This is the completed form of Zhao Fuyu's dish, and it is also a dazzling "Meiyu Longjing Pork Pork"!
