I have a restaurant in East Sakura

What does it feel like when hundreds of millions of people are all aroused by a dish?

It seemed that there had never been such a situation in the past, but Zhao Fuyu did it today, and at the same time he felt a huge pressure.

Because if you can't get the unanimous approval of everyone, this live broadcast will be half the effort.

But will he fail? The gleam in Zhao Fuyu's eyes replaced his answer.

Pieces of egg skins are stacked on the tabletops linked by many long tables, one by one, and the other is continuously spread out.

Soon the golden egg skins covered the table, and it was at this time that someone suddenly noticed that those pieces of cooked egg skins had unknowingly merged into one and turned into a huge egg skin.

There are layers of huge egg skins, and it is already hard to see where their sutures are connected.

The double-rich egg fragrance, milk fragrance, and even the fragrance of vegetables are mixed in it. The surface of the golden egg skin does not show any trace of roasting.

And these traces that can be broadcast through the live broadcast have also made many cooking experts suddenly realize.

‘It’s no wonder that Zhao Fuyu baked egg skins piece by piece, and he actually reserved a space in advance where these egg skins can be tightly combined under the residual heat! '

The role of 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 with such a length of egg skin can the fried rice have enough time , constantly absorbing the breath from the Great Sun.

To put it bluntly, 'Mother's Sun Ball' is a specific recipe for the Great Wall and that imperial competition. If Zhao Fuyu completely followed the idea of ​​that chef Liu to restore it, the result would definitely be a failure.

And it's one defeat after another.

Because in Dongying, it is impossible for him to find those environments that gather the most yang, the most rigid and the most righteous qi.

So Zhao Fuyu's method is to subdivide the yang and harmony of the great day, and then use his personal sincerity and righteousness for cooking as a reconciliation to form a recipe that can be made by the public.

It originated from the Mother Sun Ball and is also called Mother Sun Ball, but it was not the dish that Chef Liu cooked at that time.

In fact, if Liu Chef hadn't stepped into the realm of God of Cooking, detached from the universe, and possessed special powers, he would not be able to restore his own cuisine before detached.

Because there are too many harsh conditions, if feasible changes cannot be made, I am afraid that this dish will still be a castle in the air until the recipe is released.

Don't forget that there are no emperors and dynasties in Zhongzhou today, and it is already difficult to obtain the vital aura of arrogance, and it is even more difficult if it appears together with several other special auras at the same time .

So Zhao Fuyu used his own mind as an introduction, channeled the essence of the great sun in the sky, continuously blended into the egg skin, and slowly vented the anger in it.

Using the egg skin as a medium, the yang energy has already changed her appearance, which can be regarded as a facelift.

Only when there are huge changes in the different yang qi, can the subsequent yang qi of different attributes have obvious differences, and different layers will appear in the fried rice.

At this moment, all the preparatory work for Zhao Fuyu has been completed.

Take out the roasted dried abalone, the original dried abalone with a tinge of caramel luster is also very attractive at this time, as if there are countless meaty fragrances echoing in the air faintly.

It comes from the large amount of other ingredients added when the dried abalone is fired, and it is also because the taste of the dried abalone is released from the sun, like musk deer 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 we must use the ingredients to cook as much as possible, instead of the so-called essence of abalone juice, which can be produced slowly over time. The taste will definitely exceed your imagination.”

Zhao Fuyu cut the cooked abalone into small pieces, almost the size of a grain of rice, but everyone could see that he cut it out, not chopped it.

Such knife work is breathtaking enough.

But this was just the beginning, and then he also cut the two dreamy ingredients, sky scallions and sky tomatoes, into similar sized pieces.

And the amount of any one has been counted as the sum of other accessories.

That is to say, sky scallions and sky tomatoes are almost equally cut and matched with a full super bowl. In fact, there is a key problem with such a portion, which will appear in everyone's mind.

Since it is fried rice, it must be dry, but the two dreamy ingredients, sky scallions and sky tomatoes, are almost called rich in juice, right? !

Just when they were still wondering, Zhao Fuyu had already placed all the diced tomatoes on the iron plate where the egg skins were fried and roasted before. The heat of the sun is placed at an extremely low level, and the iron plate is placed in a place where it is directly exposed to the sun.

This is equivalent to drying these sky tomatoes. Due to the addition of cooking resonance, this drying process is also visible to the naked eye.

Those diced tomatoes soon began to shrink. After the water dissipated, they turned into pieces similar to jerky granules, which were the same color and texture as small meat granules in instant noodles. The only difference was the dreamy ingredients. The tomato aroma is more intense and concentrated dozens of times!

In other words, using the simplest cooking method, Zhao Fuyu has already solved the problem of excess water in the ingredients.

As for the green onion in the sky, Zhao Fuyu naturally has his own ideas about keeping the water or juice in it.

After all the ingredients were processed, Zhao Fuyu brought over the rice that had been steamed before and had already been refrigerated to everyone in front of the live broadcast screen.

Please note that all the rice has been cooled and dried.

So they have actually been baptized by the sun to a certain extent, and they are not ordinary rice that is used directly.

As for the most traditional, whether to use overnight rice or freshly steamed rice for fried rice, I don't need to answer such a simple question.

Zhao Fuyu introduced his own rice processing method. Although it is dried in the sun, it is not without any preparations, but it is quite well prepared, because it is not dried in the shade. After drying, the rice will inevitably have a dry layer on the outside.

At this time, there is actually no need to pay attention to it, because when frying rice, a lot of vegetable water and oil are added, but it can make the rice have gaps to absorb more flavor.

Of course, during the cooking process, Zhao Fuyu added a little extra step, that is to dry the cooked rice, and steam it in a steamer for about ten minutes, so that the outer layer is moistened and softened a bit .

Immediately afterwards, the muffled sound of the cannon furnace reverberated, and everyone in the live broadcast room understood that this dish was at its last moment