I have a restaurant in East Sakura

Putting the rice on the pot, and then blanching the water or steaming the dried seafood water can be said to be the base of a dish, especially the base of fried rice dishes.

For this point, both Zhao Fuyu and others have seen the clues.

It's just that it's too early to control the taste of 'Mother Sun Sphere' just like this.

The barrage was sparse for a while, so Zhao Fuyu no longer routinely answered questions, but started to deal with the redundant ingredients.

The dry goods have been processed in advance, so there is no need to worry now, the rest are some fresh ingredients.

For example, Boston lobster, chicken thigh meat, broccoli, celery, green onions, shallots, onions and other common ingredients that will be incorporated into fried rice, as well as sky green onions and sky tomatoes, these two very special dream ingredients!

In fact, after deciding what kind of dishes he wants to cook, the ingredients produced in the sky vegetable 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 hovering around, even if there are many attempts by all parties, 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 the water vapor and the water absorption of rice, adding fragrant water or flavorful ingredients into the water to cook the rice makes the taste of the rice itself richer.

This is also the reason why many fried rice tastes better when you eat it outside than at home.

After Zhao Fuyu steamed the rice, he began to explain the mystery.

However, he did not forget some of the stealing steps.

There are also some shops that directly add some broth to the cooking water. It is not impossible to replace this step, but the texture and taste of the rice will be weakened.

You can use this method to make do when the rice is too late to cook, but if you do this for a long time, it is actually a kind of lax treatment of your own cooking skills.

If it's a home-cooked restaurant, you don't need to use such expensive ingredients. Add some spices, mainly vegetables, into the water of steaming rice at the bottom, and then add some light cooked oil to the rice. That's it, there's no need to add anything else.

Of course, there are other ways. Zhao Fuyu also introduced in detail some similar ways of making rice in various countries.

For example, in Europe, spices and fruit wine are added to the rice to increase the taste of rice. Southeast Asia has always had the habit of adding banana leaves or other seasonings, and there is a way of mixing different rice for cooking.

It can be said that from the cooking of a single rice, many cooking attempts and techniques have been derived.

Especially the detailed record of Liu Chef God in the cookbook Mother Sun Ball, why he did this, Zhao Fuyu also explained it in comparison while cooking.

Let people understand how these actions are good for the ingredients or the entire dish.

It can be understood by the people watching the live broadcast, and it is not only used in this dish, but can be used subconsciously in every dish of his. This is truly learned a little bit of mystery.

Of course, it is impossible for Zhao Fuyu to impress everyone deeply, but the longer a cook has been immersed in cooking, the more he can feel the strong imprint of the things he taught live.

That is the trace that only belongs to the lineage of God of Cooking, and all kinds of precepts and deeds can only be gained!

The first basis of fried rice, rice has been solved.

The rest are all kinds of materials.

Note that these materials can be substituted arbitrarily, but some are required.

For example, the dried goods!

After the introduction of rice, Zhao Fuyu did not choose to answer some questions, but continued with the next ingredients.

Because time control is a very important part to consider.

The completion of the rice and the matching of the auxiliary ingredients require just the right timing, although many ingredients only need to be cut and prepared in advance and kept fresh.

But just like what Zhao Fuyu said, dry goods are also part of it, and these dry goods...need to be made in advance!

Some simple soaking is enough, as is the case with dried shiitake mushrooms. After simple soaking, the excess water of shiitake mushrooms can also be used as raw materials for cooking rice.

But this is not the case for some dry goods, such as scallops, dried abalone, and dried dried shrimps.

In fact, it is already commonplace to add dried seafood to fried rice, but there are not many that can be particularly unique in taste. It is often just to add a strong base flavor to fried rice and bring a delicious taste experience. .

But this time, the mother Sunball will use so many dried seafood not only for simple freshness, but also for the taste from the sun.

Ordinary ingredients are definitely not enough to contain the flavor of sunshine, but dried goods that have been dried in the sun can, and it contains the flavor of sunshine that ordinary people can't imagine.

It is precisely because of the unique properties of seafood itself that they are doomed not to be processed by the usual methods of drying in the shade and air, but can only be dried by the power of the sun, and after the production is completed and preserved to a certain extent, they have to be taken out again from time to time. Allow to dry in the sun.

It can be said that the more time passes by the dry goods, the longer they will stand the baptism of the sun.

Even though it is seafood, it seems to be a negative ingredient, but in fact, it is already filled with the power from the sun, full of yang energy.

Of course, these are also difficult, and they need to find a way to extract them, release the yang energy in the food, and integrate them into the cooking, which is the reason why this Mother Sun Ball makes people scratch their heads.

In fact, the answer is also very simple, it is nothing more than alternation of ice and cold, using yang to lead yang.

So the effort it takes is simply beyond the comprehension of ordinary people.

It seems that the most simple way to soak these dry goods is to soak them in water at room temperature, then steam them and then burn them to taste.

Dried abalone is made in this way, and dried scallops are made in a similar way, and dried shrimps are made directly with the same action steps as dried scallops.

However, such ingredients cannot perfectly integrate the taste of the sun into the cooking, so the process of three stimulations and three awakenings is required, and then the steps of making dry food for those colleagues who appeal.

Strictly speaking, these steps seem to be completely unnecessary, but they are essential for this dish.

A lot of cooking gaps lie in those seemingly unnecessary steps.

You think it's unnecessary, but it's actually a part of bringing out the intrinsic properties of the relevant ingredients, and even the special taste.

Omitting a little step makes the taste a little bit different, and adding a little bit of it makes a difference in a dish.

While explaining his actions, Zhao Fuyu put the dry goods into the ice water first, and then kept the temperature constant.

That is, the low temperature that will not freeze but will completely cool the ingredients, completely cool the dry goods, and when they are completely cooled, put them in water at room temperature, and then throw them into the sun to let the temperature in the center recover.

After the three-cold and three-solution process, when Zhao Fuyu came into contact with those dry goods again, because the water was slightly hot after the direct sunlight, the most obvious difference was that after the ingredients were obtained, there was a kind of warmth that went straight to the heart.

This kind of warmth is what this dish is pursuing, the warmth like a mother!