The people present were all chefs with extremely advanced cooking experience, and Zhao Fuyu’s cooking techniques and directions were not complicated.
Many people can even see what the finished product will look like.
That's why they were extremely shocked, because in their minds, they had not considered that Zhao Fuyu would present a major dish such as pork knuckles in such a way, and it was also an inevitable meat dish in the banquet.
It can be said that the appearance of this dish surprised everyone present.
However, the same problem still exists. Can the prunes enter the pork knuckle to form a flavor just by relying on the layer of juice formed by the hook?
At least for the time being, many people present were still a little suspicious, and the cooks who were observing the kitchen discussion from the outside were even more confused, because logically speaking, it was impossible for Zhao Fuyu to make such a fatal mistake.
So there must be something they're overlooking, but exactly what.
At this point, many of the cooking kings at Ye Zhonghuo were frowning at this point, as they had not yet solved the ultimate mystery of a cuisine so quickly.
However, some keen people have already looked at the casserole where the elbows are cooked, because if there is something there, it will only be in that casserole!
It can be said that everyone's talent, especially their sensitivity to cooking, has been undoubtedly demonstrated in this short period of time.
...
Zhao Fuyu, who completed the dishes for his own banquet one after another, did not wait for his opponent's thoughts. When the dishes were completed, each dish was delivered to the table.
Seeing that the other party has finished their own dishes, the kings here in the All Saints Pavilion are of course not to be outdone, and all the dishes are presented one by one, especially when Feiyun Qiaojinque and Zhao Fuyu's preserved egg tofu are compared.
With such a strong sense of contrast, it seems that from a visual point of view, the All Saints Pavilion has already won the first game.
Of course, since there is no entrance to the food, there is no way to tell the real winner, but at least when it comes to the first dish, many kings of the All Saints Pavilion still think that they at least win a lot.
...
Ignoring the thoughts of outsiders, Zhao Fuyu, who was gradually getting a little excited, had his mind filled with recipes for this banquet.
In fact, after the meat and dishes were finished, all he had left was the last seabass and dessert.
In fact, he had already prepared the desserts in detail, and the rest was just for display, so there was no need to worry too much.
But bass really does take some effort and time.
In fact, for most ordinary people, sea bass and snakehead fish (financial fish) can be regarded as Danshui fish species that can supplement protein and are extremely high-quality in taste. The price is also acceptable to everyone. kind.
Of course, seabass is a little more expensive, and you can’t eat it every day. Maybe once a week or every two weeks, but it’s not a big problem.
The most important thing is that compared to black fish, seabass has fewer fish bones, and the fish meat has a light and sweet taste with very little fishy smell.
Just these points alone are already superior to many Danshui fish species.
Therefore, during weddings and funerals, if ordinary people cannot choose sea fish, they will choose sea bass as the fish dish in their banquet dishes.
Of course, due to innovations in refrigeration technology and long-distance transportation technology, many places now use turbot with a similar taste and fewer fish bones. There are also more expensive Eastern star spotted fish, but this kind has nothing to do with ordinary people.
Seabass has many benefits, but it is not without its problems. One of them is that although the fish meat has a subtle sweetness, it is actually not delicious enough, and is even inferior to the grass carp that is good in the breeding waters.
In order to enhance this deliciousness, the fish must be fresh. In addition, some people will add ham, bamboo shoots, etc. to add the natural delicious taste to the fish.
But Zhao Fuyu's method is different from these. Beat the green onion and ginger cooking wine into powder and apply it on the seabass to remove the fishy smell and improve the freshness. This is the first step, and the second step is actually very simple.
He uses seabass soup made from several seabass as hot water to cook the whole fish.
In order to achieve this effect, his sea bass is not ordinary steamed, or not completely!
Instead, cook it first and then steam it!
There are many prerequisites for this technique, the most critical of which is that the seabass must be cooked in the fish soup until it is half cooked. The seabass has absorbed the essence of other seabass. At what point should it be steamed, and how long does it take to steam?
It can be said that such a simple seabass dish actually tests the heat and eyesight the most.
Because after the fish is put into the pot, the degree of heat can only be determined by resonance and vision.
If the seabass that has been put into the soup to absorb the essence of the seabass soup has just absorbed all the flavors, but has missed the time when it can continue to be steamed, then all the efforts have been wasted.
However, if the bass is fished out in advance, the delicious taste of the same source absorbed by the bass itself will be lacking, and all efforts will be in vain.
Therefore, such a dish requires real fine control for Zhao Fuyu.
Even when I was cooking elbow and duck before, I didn't even think about the sea bass. I was afraid that if I was distracted, it would cause deviations in the heat and taste.
It was only now that the two main dishes were completed one after another, and there was a way to keep it warm, that he concentrated on placing the seabass on the cooking table.
The sea bass has been marinated in advance without any salt. Only the sauce made with onion, ginger and cooking wine is used to remove the fishy smell.
At this time, Zhao Fuyu wiped the surface of the seabass clean, and after wiping away even the little fishy mucus with warm water, he gently sprinkled salt on the surface and inside of the seabass.
This step is actually necessary. If the original cell structure of the bass is not destroyed, nothing will be absorbed into the bass soup.
Only if it is missing will it need to be filled. Otherwise, if it is already full of water, where will it absorb things?
In addition to a little salt, he also patted a thin layer on the inside and outside of the bass, no more than a little bit of almost invisible starch, because the starch was quickly penetrated by the water released from the surface of the bass. .
The existence of this starch is also the key to protecting the deliciousness of the seabass meat. There is a big difference between whether it is present or not, and the taste will be more tender and smooth.
It can be said that at this step, almost everything is ready.
Zhao Fuyu didn't hesitate at all, so he put the seabass into the slightly yellowish-white seabass soup. He kept boiling the fish soup over a low fire until Zhao Fuyu opened it. Stretch out soon.
At this time, Zhao Fuyu closed the lid and removed the fish soup from the fire. On the other side, the steam in a steamer was boiling. There was an empty plate inside, waiting for the ingredients to enter...
