I have a restaurant in East Sakura

Just the distribution of dry goods, there are already so many rumors.

It seems that this guy really showed his best skills.

It wasn't just one faction that was amazed by the revelation of this MasterChef series of recipes, 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, no one has the ability now.

In other words, the price of blocking is better than not blocking.

This is also the reason why IGO has remained silent so far.

They even organized people to start researching the cooking skills taught by Zhao Fuyu, hoping to analyze more cooking systems of God of Cooking, which can be integrated into the way of gourmet cellular cooking.

It's just that if Zhao Fuyu knew this, he would laugh out loud, because he has never seen such a stalk to join the gang.

It is true that the way of eating spirits can also learn part of the concept of cooking skills, but what the spirit pursues is vividness and freshness.

For them, what is more fresh and lively than simple fire roasting or raw meat?

Natural gourmet food, the kind of dreamy ingredients just obtained from gourmet creatures, is their way of cooking.

If you really want to pursue forced cooking, it will be tantamount to stepping directly into his way of taste god after a long time.

So Zhao Fuyu wasn't worried at all, instead he let people learn.

This is a complete conspiracy, a few simple actions set off a big trend, as if a new cultural movement in the culinary world is being carried out, the only difference is that the old cultural system has not been deprived by Zhao Fuyu , but perfectly integrated into it.

If the dishes you cook don't pursue these needs, you don't need this step.

But this recipe needs this, because the characteristics of dried seafood derived from the ocean allow them to withstand the power of sunlight after a long time of exposure, and through the transformation of this time power, they can enter cooking and the human body Among them, it becomes a nutrient.

However, cooking in the general sense does not need these powers. After cooking, it will naturally disperse into the heaven and earth.

Zhao Fuyu's explanation is very good for people to understand the difficulty of Mother Sun Ball, and also know why these steps are needed, not all dishes need to follow this step.

At this point in the production of dry goods, the dried abalone needs to be steamed and then fired.

Only after firing, can the sweet heart and taste of abalone reach the most perfect level.

As for the dried scallops and dried shrimps, add a little Shaoxing wine, after steaming, take them out and cut them briefly, and then use them for later use.

What is simple, what is complicated, why is it so simple? After finishing the cooking in hand, Zhao Fuyu stopped for a while, not only waiting for the completion of the dried abalone, but also checking if there is any problem. The public thinks it is not enough understand.

After filtering out some common sense questions, or questions that could be answered simply by asking the cook, Zhao Fuyu chose a few frequently occurring questions to answer.

Dried seafood itself is generally pickled, or it needs to retain a certain amount of seawater when drying, so it is naturally salty.

However, the soaking process will remove most of the remaining salt. It is only necessary to reduce the saltiness slightly, and generally there will be no 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 there is no peculiar smell after the hair is made, on the one hand, it is necessary to change the water more, on the other hand, it is necessary not to touch the oil. It is best not to touch the dry seafood when soaking the hair. Another thing is to lower the temperature. After changing the water, put it in the refrigerator to chill.”

After some simple interactions, Zhao Fuyu continued to focus on the cooking process.

The dry goods have also been solved, so the other supporting roles of the fried rice will also appear this time.

Boston lobster, chicken thigh meat, broccoli, celery, scallions, shallots, onions, sky scallions, sky tomatoes, it can be said that the fried rice this time is very unusual just because of the types of side dishes.

The two fantasy ingredients, sky green onions and sky tomatoes, have to be processed a little before they can be used. The rest of the ingredients, Zhao Fuyu, directly cut into pieces or prefabricated.

For example, Boston lobsters, which belong to the crayfish family themselves, are closer to crabs, but they are considered lobsters because of their appearance and meat quality. They are not actually lobsters, but their meat has an unusual taste, and the sweetness of the shrimp meat is also lighter. When cooking rice, it will not take away the style of the rice, and it can also add a different taste.

No matter what kind of fried rice you make, you must understand one thing, no matter how many supporting roles you put in, how many seasonings you use, and how high-end fantasy ingredients, you must understand that rice is the protagonist.

If the priority is reversed and the supporting role steals the limelight 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 the more the opposite.

Zhao Fuyu has been emphasizing this concept when he cuts the accessories.

If you think about it at the beginning, it's just a few protagonists, then it's about showing the balance of several protagonists. If what you want is fried rice, then focus on fried rice, and don't make other accessories too prominent.

Mother's sun ball, there are only two keynotes that are the protagonists, sunshine and mother's warmth, and what should show these two protagonists is not other accessories, but the main axis that bears all the flavors in the cooking, fried rice!

To teach one's own way of cooking, which is also the concept inherited by chef gods.

Cooking is cooking, pure cooking.

Even if it is sublimated because of conveying some intentions, first of all it needs to complete the most basic function and effect of cooking.

The Boston lobster is cleaned with urine, cut open and steamed, the meat is cut into pieces, and the shrimp paste is steamed, crushed and placed in another bowl for later use.

Next is broccoli, celery, scallions, shallots, onions, shallots and other spices and vegetables. In addition to celery chopped, some broccoli is also chopped as an auxiliary material.

The rest is celery and all kinds of onions, all of which are made as scallion oil.

There is no need to make shrimp shells so complicated, but scallion oil is indeed necessary, because not only fried rice is needed, but also the egg skin wrapped around the outer circle of fried rice after it is formed into a ball.

Speaking of which, except for the two dreamy ingredients that have not been processed, the rice has been steamed and is now being put aside to cool, and the dried abalone is also being roasted. Now is the time to make the special egg skin.

To be able 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 also the reason why Zhao Fuyu specially came to make these egg skins