When the rice is put into the pot, the blanching water or the seafood water that has been used to cook the dried food can be said to be the foundation of a dish, especially the fried rice dish.
Regarding this, both Zhao Fuyu and others saw the clues.
It's just that it's still too early to control the taste of the 'Mother Sun Ball' just like this.
The barrage was sparse for a while, so Zhao Fuyu stopped answering questions as usual, and instead began to deal with the extra various ingredients.
The dry goods have been processed in advance, so there is no need to rush now. All that is left are some fresh ingredients.
For example, Boston lobster, chicken thighs, broccoli, celery, scallions, spring onions, onions and other common ingredients that will be integrated into fried rice, as well as sky green onions and sky tomatoes, these two extremely special dream ingredients!
In fact, after deciding what dishes he wanted to cook, the ingredients produced by Sky Garden have become Zhao Fuyu's first choice.
It's just that it's one of the most dangerous places in the food world.
There is an extremely terrifying super gourmet creature lingering around. Even if all parties try, there are not many ingredients that can fall into Zhao Fuyu's hands.
Of course, these two are enough, and it should be said that there are quite a few.
...
"Using water vapor and the water absorption of rice, aromatic water or flavorful ingredients are added to the water to cook the rice, making the rice itself richer in flavor."
"This is also the reason why a lot of fried rice tastes more delicious when you eat it outside than when you eat it at home."
After Zhao Fuyu steamed the rice, he began to explain the mystery.
But he didn't forget some of the sneaky steps.
"There are also some shops that add some stock directly to the cooking water to replace this step. It is not impossible, but the texture and taste of the rice will be weakened."
"You can use this method to make do when it's too late to steam the rice, but if you do this for a long time, it is actually a kind of lax treatment of your cooking skills."
"If it is a home-cooked restaurant, there is no need to use such expensive ingredients. Add some spicy kitchen waste, mainly vegetables, to the water for steaming the rice, and then add some clear cooked oil to the rice. That’s it, no need to add anything else.”
Of course, there are other ways. Zhao Fuyu also introduced in detail some similar methods of making rice in various countries.
For example, in Europe, spices and fruit wine are added to the rice to increase the flavor of the rice. Southeast Asia has always had the habit of adding calico leaves or other seasonings, and there is also a method of mixing different rice for cooking.
It can be said that from the steaming of rice, many cooking attempts and techniques have been derived.
Especially the details recorded by Chef Liu in the recipe 'Mother Sun Ball'. Zhao Fuyu also explained why he did this while cooking.
Let people understand how these actions are beneficial to the ingredients or the entire dish.
People watching the live broadcast can understand it, and it is not only used in this dish, but can be used subconsciously in every dish. This is how to truly learn some secrets.
Of course, it is impossible for Zhao Fuyu to impress everyone, but the longer a cook is immersed in cooking, the more strongly he will feel the imprint of what he teaches live.
Those are the traces that only belong to the lineage of God of Cooking and can be obtained through all kinds of words and deeds!
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“The first foundation of fried rice, rice, has been solved.”
“The rest is all kinds of materials.”
"Please note that these materials can be freely substituted, but some are required."
"For example... the useful stuff in it!"
After the rice introduction was completed, Zhao Fuyu did not choose to answer some questions, but continued to process the ingredients.
Because time control is a very important part to consider.
The completion of the rice and the matching of ingredients require just the right timing, although many ingredients only need to be cut and mixed in advance and kept fresh.
But as Zhao Fuyu said, dry goods are also part of it, and these dry goods... need to be made in advance!
Some can be simply soaked, as is the case with dried Xianggu. After simple soaking, the excess Xianggu water can also be used as raw material for cooking rice.
But this cannot be done for some dry goods, such as scallops, dried abalone, and dried shrimps.
In fact, it has become commonplace to add dried seafood to fried rice. However, there are not many that are particularly unique in taste. They are often just to add a strong base flavor to the fried rice and bring out a delicious taste experience. .
But this time, the purpose of using so much dry seafood in Mother Sun Ball Club is not only to simply enhance the freshness, but also the key is to bring out the taste of sunshine.
Ordinary ingredients are definitely not enough to contain the flavor of the sun, but dried food can, and it contains a taste of the sun that most people can't imagine.
It is precisely because of the unique properties of seafood that they cannot be processed by ordinary shade-drying or air-drying methods. They can only be dried by the power of sunlight. Moreover, after the preparation is completed and preserved to a certain extent, they have to be taken out again from time to time. Withstand the sun's rays.
It can be said that the more time goes by, the more dry goods will withstand the baptism of sunshine for a longer time.
Even though it is a seafood product, it seems to be a yin ingredient, but in fact it is already filled with the power from the sun and is full of yang energy.
Of course, these are also difficult. They need to find ways to extract them, release the yang energy present in the food, and integrate it into the cooking. This is the reason why this 'Mother Sun Ball' makes people scratch their heads.
In fact, the answer is very simple. It is nothing more than alternating coldness and coldness, and using yang to induce yang.
Therefore, the effort required is simply beyond the scope of ordinary people's understanding.
It seems that the simplest way to soak these dry goods is to soak them in water at room temperature, then steam them and then bake them to add flavor.
Dried abalone is made in this way, scallops are also made in a similar way, and dried shrimps just follow the same steps as scallops.
However, such ingredients cannot allow the taste of the sun to be perfectly integrated into the dishes, so it requires three stimulations and three awakenings, and then the dry food preparation steps of those in the industry.
Strictly speaking, these steps may seem completely unnecessary, but they are essential for this dish.
“Many cooking gaps lie in those seemingly unnecessary steps.”
"You think it's unnecessary, but it's actually part of bringing out the inherent properties of the relevant ingredients and even the special taste."
"The omission of a little step makes a little difference in the taste. The combination of many steps makes a world of difference in a dish."
While explaining his actions, Zhao Fuyu first put the dry goods into the ice water, and then heated it at a constant temperature...
That is, a low temperature that will not freeze but will completely cool the ingredients. Completely cool the dry foods. After they are completely cooled down, put them into room temperature water, and then throw them into the sun to allow the temperature in the center to recover.
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After such a process of three cold and three solutions, when Zhao Fuyu came into contact with the dry goods again, there was some slightly hot water after being exposed to direct sunlight. The most obvious difference was that after taking the ingredients, there was a kind of warmth that penetrated his heart.
This kind of warmth is what this dish is pursuing, like a mother... warmth!
