"Just the production of dry goods already has so much to say."
"It seems that this person really showed off all his skills..."
Because this MasterChef series recipe was exposed, it was not just one party that was amazed. All parties are now watching Zhao Fuyu's live broadcast.
To put it bluntly, Zhao Fuyu's thoughts are not too difficult to guess, but to stop his actions, none of the parties currently have the ability.
In other words, the cost of blocking is worse than not blocking.
This is also the reason why igo has been silent so far.
They even organized manpower to study the cooking techniques taught by Zhao Fuyu, hoping to analyze more of the God of Cooking's cooking system and integrate it into the gourmet cell cooking method.
It's just that if Zhao Fuyu knew this, he would probably laugh his head off. I never saw someone who would go to such lengths to join the gang.
It is true that the Way of Food Soul can be combined with some of the concepts of the Way of Cooking, which is mainly about cooking skills, but what the Soul Eater pursues is vividness and freshness.
For them, what could be more fresh and refreshing than simple roasting or raw vegetables?
Natural delicacies, the kind of dream ingredients just obtained from gourmet creatures, are eaten directly, which is their way of cooking.
If you really want to pursue forced cooking, over time you will be directly entering the path of the God of Flavor.
Therefore, Zhao Fuyu was not worried at all, but instead let others learn.
This is a complete conspiracy. A few simple actions have set off a big trend, as if a new cultural movement in the culinary world is taking place. The only difference is that the old cultural system has not been stripped away by Zhao Fuyu , but it blended in perfectly.
...
“If you’re cooking something that doesn’t pursue these needs, you don’t need this step.”
"But this recipe requires this, because the characteristics of dried seafood originating from the ocean allow them to withstand the power of sunlight after being exposed to the sun for a long time, and through the transformation of this time power, they can enter the dish and the human body In it, it becomes nourishment.”
"But cooking in a general sense does not require these powers. After cooking, it can naturally disperse into the world."
Zhao Fuyu's explanation makes people understand the difficulty of 'Mother Sun Ball' very well, and also understands why these steps are needed, and not all dishes need to follow this step.
"At this stage of dry goods production, the dried abalone needs to be steamed and then fired."
“Only after being fired can the sweetness and taste of abalone be perfected.”
"As for the scallops and dried shrimps, add a little Shaoxing wine, steam them, take them out and cut them briefly, then set aside."
What's simple, what's complicated, and why is it so simple? After finishing the cooking, Zhao Fuyu paused for a moment, not only waiting for the completion of the dried abalone, but also checking to see if there were any problems. The public felt that it was relatively incompetent. Understood.
】
After filtering out some questions that were common sense or that could be answered by simply asking the cook, Zhao Fuyu chose a few questions that appeared more frequently to answer.
...
"Dry seafood itself is generally pickled, or a certain amount of sea water needs to be retained when drying, so it is naturally salty."
"However, the soaking process will remove most of the remaining salt. You just need to slightly reduce the saltiness. Generally, there will not be a problem of being too salty."
...
"It's not that complicated. The key to handling dry goods is time and patience."
"You don't need to use special spring water when soaking your hair. Ordinary pure water is enough."
...
“If you want to have no odor after soaking, on the one hand, you need to change the water more often, and on the other hand, you shouldn’t touch any oil. It’s best not to let any oil come into contact with dry seafood when soaking. Another thing is to keep the temperature a little lower. Just put it in the refrigerator after changing the water.”
...
After a simple interaction, Zhao Fuyu continued to focus on the cooking process.
The dry stuff has been solved, so the other supporting characters of Fried Rice will also appear.
Boston lobster, chicken thighs, broccoli, celery, scallions, spring onions, onions, sky scallions, and sky tomatoes. It can be said that the type of side dishes alone makes this fried rice very unusual.
The two dreamy ingredients, sky green onions and sky tomatoes, need to be processed a little before use. Zhao Fuyu directly started cutting or pre-preparing the other ingredients.
For example, Boston lobster actually belongs to the crayfish family. It is closer to crabs but is considered to be lobster because of its appearance and meat quality. It is not actually a lobster, but the meat has an unusual texture and the sweetness of shrimp meat is lighter. It is served with It won't take away the charm of the rice when cooked, and it can add a bit of different texture.
No matter how many fried rice you make, you must understand one thing. No matter how many supporting roles you put in, how many seasonings you use, or how high-end fantasy ingredients you are, you must understand that rice is the protagonist.
If the priorities are reversed and the supporting characters steal the spotlight from the protagonist, then no matter how high-end your fried rice is, it has already deviated from the original intention of fried rice dishes. The more exciting it is, the more contrary it is.
Zhao Fuyu has been emphasizing this concept when he mixes the ingredients.
"If you have thought about it from the beginning, it is just a few protagonists, then it is to show the balance of the several protagonists. If what you want is fried rice, then use fried rice as the main one, and other auxiliary ingredients should not be too prominent."
"Mother's sun ball has only two keynotes that are the protagonists, sunshine and mother's warmth. What should show these two protagonists is not other auxiliary ingredients, but the main axis that bears all the flavors in the dish, fried rice!"
Teaching their own way of cooking is also the philosophy inherited by the chefs.
Cuisine is cuisine, pure cuisine.
Even if it is sublimated because of conveying some feelings, it still needs to complete its most basic function and effect as a dish.
...
Wash the Boston lobster in urine, cut it into pieces and steam it, then cut the meat into pieces. After the shrimp paste is steamed, crush it and put it in another bowl for later use.
Next are broccoli, celery, scallions, spring onions, onions, green onions and other spices and vegetables. In addition to chopping the celery into pieces, some broccoli is also chopped as an auxiliary ingredient.
The rest is celery and various onions, which are all used as scallion oil.
It doesn't need to be as complicated as refining shrimp shells, but scallion oil is indeed necessary, because not only is it needed for fried rice, but also the egg skin that wraps around the outside of the fried rice after it is formed into balls.
Speaking of which, except for the two dream ingredients that have not been processed, the rice has been steamed and is now being set aside to cool. The dried abalone is also being cooked. Now is the time to make that special egg skin.
To have the taste of sunshine, in addition to the taste of dried seafood, this special egg skin is also a part that cannot be underestimated.
This is why Zhao Fuyu specially made these egg skin parts...
