What does it feel like for hundreds of millions of people to have their appetites whetted by a dish?
It seems that there has never been such a situation in the past, but today Zhao Fuyu did it, and at the same time he also felt tremendous pressure.
Because if it cannot be unanimously recognized by everyone, this live broadcast will be half the result with twice the result.
But will he fail? The sparkle in Zhao Fuyu's eyes replaced his answer.
Pieces of egg skins are stacked on the tabletops connected by many long tables, one after another, and one after another.
Soon, pieces of golden egg skin were spread all over the table. It was at this time that someone suddenly noticed that the pieces of cooked egg skin had unknowingly merged into one and turned into a huge sheet. of egg skin.
The layers of huge egg skins make it impossible to tell where their sutures are connected.
The richer aroma of eggs, milk, and even the fragrance of vegetables are mixed in. There is no trace of roasting on the surface of the golden egg skin.
And these traces that can be broadcast through live broadcast cameras have also made many cooking experts suddenly realize.
'No wonder Zhao Fuyu baked the egg skins piece by piece. He actually reserved a space in advance so that these egg skins can be tightly integrated into one under the residual temperature! '
The role of the residual temperature is not only to keep the middle of the egg skin moist, but also to allow the egg skins to be connected together to form a long, long whole. Only egg skins of this length can give enough time for fried rice. , constantly absorbing the breath from the sun.
To put it bluntly, the 'Mother's Sun Ball' is a specific recipe for the Great Wall and that imperial competition. If Zhao Fuyu completely followed the idea of Liu Chef God to restore it, the result would definitely be a failure.
And they were defeated again and again.
Because he would not be able to find an environment that combines the most positive energy, the most powerful energy, and the most righteous energy in Dongying.
Therefore, what Zhao Fuyu did was to subdivide the yang and harmony of the sun, and then blend it with his personal sincerity and integrity towards cooking to form a recipe that can be made by the public.
It is also called "Mother Sun Ball" because it comes from "Mother Sun Ball", but it is not the dish cooked by Chef Liu at that time.
In fact, if Chef Liu had not entered the realm of God of Cooking, transcended the universe and possessed special powers, he would not have been able to restore his own cooking before transcending.
Because there are too many harsh conditions, if feasible changes cannot be made, I am afraid that the recipe for this dish will still be a castle in the air.
Don't forget that there are no emperors and dynasties in Zhongzhou now. The vital Qi of Supreme Strength is already difficult to obtain. It is even more difficult if it appears together with several other special Qi at the same time. .
So Zhao Fuyu used his own thoughts as a guide to channel the essence of the great sun in the sky, constantly integrating it into the egg skin, and slowly releasing the anger within it.
Using the egg skin as a medium, that touch of yang energy has changed its appearance, which can be regarded as a makeover.
Only with such huge changes in the different yang qi can the subsequent yang qi with different attributes be clearly distinguished and different layers appear in the fried rice.
At this moment, all Zhao Fuyu's preparations have been completed.
Taking out the baked dried abalone, the dried abalone, which was originally colored with a hint of sauce luster, now looked extremely attractive, as if there were countless meaty aromas faintly reverberating in the air.
That is due to the large number of other ingredients added when the dried abalone is cooked, and also because the flavor derived from the sun is released inside the dried abalone, such as musk and sandalwood.
"How to cook dried abalone after it is made? There are many masters' methods on the Internet. What I can answer is that you must try to use ingredients to cook it, rather than the so-called essence of abalone juice, which can be cooked slowly over time. The taste will definitely far exceed your imagination.”
Zhao Fuyu cut the cooked abalone into small pieces, almost as big as rice grains, but everyone could see that he cut them out, not chopped them.
This kind of knife work is amazing enough.
But this was just the beginning. Next, he also cut the two dream ingredients, sky green onions and sky tomatoes, into similar-sized pieces.
And the dosage of any one of them is already calculated as the total of other auxiliary materials.
In other words, Sky Green Onions and Sky Tomatoes are almost the same and come with a full bowl. In fact, there is a very critical issue with this amount, which will appear in everyone's mind.
Since it is fried rice, it must be dry, but...the two dream ingredients of sky green onions and sky tomatoes are almost famous for their rich juiciness, right? !
Just when they were still wondering, Zhao Fuyu had already placed all the diced tomatoes on the iron plate where the egg skins had been fried before. This time he did not add any grease, and the same would be gathered. The amount of sunlight heat is placed at a very low level, and the iron plate is placed in a place exposed to direct sunlight.
This is equivalent to drying these sky tomatoes. Due to the addition of cooking resonance, this drying process is also fast and visible to the naked eye.
Those diced tomatoes quickly began to shrink. After the water dissipated, they turned into pellets similar to dried meat. They have the same color and texture as the small meat pellets in instant noodles. The only difference is the dreamy ingredient. The tomato aroma is even more concentrated and concentrated dozens of times!
In other words, by using the simplest cooking method, Zhao Fuyu has solved the problem of excess water in the ingredients.
As for the sky green onions, Zhao Fuyu naturally had his own idea of retaining the moisture or juice in them.
...
After all the ingredients were processed, Zhao Fuyu steamed the rice again and brought over the cold rice to everyone in front of the live broadcast screen.
"Please note that all rice has been cooled and dried."
"So they have actually undergone a certain degree of sunlight baptism, and they are not ordinary rice that can be used immediately."
"As for the most traditional one, should I use overnight rice or freshly steamed rice for fried rice? I don't need to answer this simple question."
Zhao Fuyu introduced his own rice processing method. Although it is dried, it is not without any preparation. On the contrary, it is quite prepared. Because it is not dried in the shade, after drying, the rice will inevitably have a layer of dryness on the outside.
You don't really need to worry about it at this time, because when frying rice, a lot of vegetable water and fat are added, which can actually make the rice have gaps to absorb more flavor.
Of course, during the cooking process, Zhao Fuyu still added one more step, which was to steam the dried rice a little in a steamer for about ten minutes to make the outer layer moist and soft. .
Immediately afterwards, the muffled sound of the cannon echoed, and everyone in the live broadcast room also understood that this dish had reached the final moment...
