I have a restaurant in East Sakura

In terms of mellow taste, it is difficult for any soup to match the wine whose brewing time is calculated in years.

That's why if you need to make the taste mellow and strong in Western-style cuisine, you will add wine.

The two completely different ways of using wine create changes in the two types of cuisine, East and West.

Of course, these application methods are not absolute, and there are also overlapping parts between the two.

In Western cuisine, when a longer aftertaste is required, various wines are added to cook to increase the aroma and aftertaste of the wine.

However, in oriental cuisine, wine is either used as the main axis directly or completely as a supporting role. The aftertaste in the mouth is not too strong. The taste of alcohol becomes the main tone in the mouth.

Compared with the various methods in oriental cuisine, this way of seasoning wine can only be regarded as an inconspicuous small part.

However, in Western cuisine, wine almost covers appetizers, main courses, soups and even desserts. This is the difference in use.

In fact, this is also because the West has had a relationship with the uncleanness of drinking water for a long period of time.

The use of relatively pure wine for cooking has gradually evolved into a tradition of Western cuisine.

As one of the sources of Western cuisine, French cuisine naturally has such characteristics in its thick soup.

However, compared to the wine currently used by Erina, the traditional bouillabaisse uses the more common absinthe, which has a strong and stimulating taste and can more effectively remove the miscellaneous smell of seafood.

It can also leave a long-lasting fragrance.

In order to upgrade this dish according to her own wishes, Erina added Riesling wine to the absinthe to increase the mellow and lingering taste of the wine.

By the way, because of Riesling's special sweet aftertaste, it can just dissolve the slight bitterness after the aroma of absinthe, and retain more deliciousness.

It can be said to be an ingenious change in the recipe structure.

The absinthe comes first, followed by the wine, respectively taking over the aroma of the wine in the soup, just like in this French thick soup, the freshness of the seafood comes first, followed by the richness of the beef bone broth like waves appeared.

Gathering the flavors of mountains and seas, combined with the unique flavor of fennel, on the basis of restoring the original appearance of bouillabaisse, the sublimated taste base is Erina's determination to make Zhao Fuyu look good this time.

But for Zhao Fuyu, Erina's method is already his idea long ago.

Adjusting and upgrading the original recipe structure is a good way to practice, allowing cooks to fully absorb the essence of the original recipe creator and apply it everywhere.

The generational changes of cooking are actually in these small constant changes.

Times have changed, and the taste of cuisine is constantly evolving with the changes of the times.

Erina's dish, at least in today's era, will be better than the ordinary bouillabaisse before.

Because the taste buds of modern people have been intensively developed and can accept more and more complex tastes, which is one of the reasons why Erina did this.

However, compared to Erina, who made more subtle changes to the bouillabaisse's taste buds, making the taste layers more obvious, Zhao Fuyu's side seems to be returning to the original.

Simple ingredients, simple techniques, and even the cooking did not change the structure of the recipe, but only brought some details to the extreme.

The mullet roe has been processed, and even the chicken soup has gradually begun to emit a rich aroma.

At this time, Zhao Fuyu picked up the scallion and white ginger, cut them all into thin shreds, and then chopped them into fine pieces. In addition, the coriander stems were also chopped into fine pieces in the same way.

It must be cut. If you chop it, it will cause the onion and ginger juice to fly. After a short period of time, the volatile taste and air oxidation will produce the so-called smell of rotten ginger and stinky onion.

It will not have the effect of enhancing the taste.

When all these things are chopped, wash the cutting board and continue to take out two chicken breasts.

Add scallions and ginger, cut into coarse particles by chopping, then turn to the back of a knife, and beat slowly for a minute. The minced meat should not be too fine, and it needs a grainy feeling, so chop it into minced chicken.

These are the ingredients for the soup later.

Add a large bowl of water, stir the minced meat into the water, and put it aside for later use.

In fact, what Zhao Fuyu boiled was a top-quality clear soup. The chicken skeleton and half a duck used were already blanched very clean, and they were boiled slowly over a slow fire. The soup base was basically clear. It's over.

But although this kind of soup is clear and delicious, it still lacks some flavor.

And this little bit of taste needs to be added in the form of minced meat by sweeping the soup!

Scoop out one kilogram of soup, put it into another soup pot, and then heat it over low heat until the fish eye bubbles are slightly popped, pour half of the minced meat water into it, remember to create a vortex in the soup before this.

Wait until the soup enters and the vortex does not dissipate, then adjust the simmer again, keep a warm fire and boil slowly, wait for the minced meat water to start to condense in the soup, and many impurities are attached to the protein.

You can skim off all the floating foam, and then turn to the lowest heat, keep the soup slightly open and not boil, slowly simmer for a while, and then add the remaining half of the minced meat water.

Repeat the previous action, wait until the minced meat condenses again, and then slightly increase the fire. Seeing that the soup noodles are about to bubble, turn off the fire immediately.

Then suffocate the soup and minced meat, let them stay together for half an hour, and release all the flavor of the minced meat.

When everything is finished, the minced meat will settle at the bottom of the soup pot, and the upper layer will be the top clear soup with no oil stars, clear to the bottom, and a light tea color.

Then use a colander to filter out all the soup, Zhao Fuyu's soup is about to be completed.

Put the filtered soup back into the frying pan, stir in a spoonful of green onion and ginger water, then soak the cooled mullet roe in it, let it slide slightly, and soak it for a while without turning on the fire. , about ten minutes.

So that the soup and mullet eggs can be properly blended.

Wait for more than ten minutes to pass, then turn on the fire and heat it again. It can only be opened slightly, and it needs to be seasoned. Add a little light soy sauce to adjust the color of the soup, so that the color of the soup shows a rich tea soup color, and the white mullet roe seems to be floating in the tea. inside.

Then it is necessary to add half a tablespoon of pepper and a small teaspoon of salt.

When all the seasonings are fully prepared and the colors are blended in place, pick up the mung bean starch around you, turn the fire back to the state of mother fire, the soup seems to be boiling but not boiling, add the mung bean starch that is stirred with water .

Don't worry after adding the gorgon, pour it down slowly one spoon at a time, with a simmer, and watch the consistency slowly.

When the pieces of mullet roe are no longer floating in the soup, but are slightly wrapped in the soup, but it is not the sticky one that is stuck in the air, then the thickness is in place.

At this time, remember to add half a tablespoon of mature vinegar and a teaspoon of sesame oil and stir well.

This 'Braised Mullet Egg Soup' is considered complete and ready to serve.

Then finely chop the scallions, ginger, and coriander stems and place them next to the soup to form small piles of three colors, just floating on the soup surface.

When people want to eat differently, you can add the minced green onion, ginger and coriander by yourself.

In this way, this dish can be regarded as a complete work!

And with that bit of pepper falling into the soup, the last spoonful of aged vinegar is cooked in.

A slightly sour and slightly spicy, rich and very delicious aroma wafts up.

So much so that even Nakiri Senzaemon stared at Zhao Fuyu's frying pan, a little intently.

But after Zhao Fuyu's cooking was finished, that amazing attraction gradually dissipated.

It also surprised the Demon Eater who noticed that he was strange before.

'how come? ! '

This kind of practice comes from the old rice bone.